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.

Meatball Subs with Creamy White Pepper Sauce

So I had some amazing meatball subs at Moochie's in Salt Lake last month. I recreated them and boy were they almost just as good as the real thing. I made my own sub bread homemade which I don't recommend. It tasted very good but was too much effort and work. Just be sure to purchase fresh sub or artisan bread from your local bakery. The white sauce I created is amazing!!

Meatball Subs with Creamy White Pepper Sauce

• Loaf of sub/artisan bread
• 1 bag of frozen Italian meatballs (you could make your own but this saves time)
• 2 cups tomato paste
• 3 cups water
• 1 tsp garlic powder
• 1 tsp italian herbs
• 1/4 tsp salt (add more if you like, just be careful. A little salt goes a long way)
• 2 cups sliced mushrooms
• 2 Tbsp oil
• 1 jar of sliced Pepperoncini peppers
• 12 slices of gouda or pepperjack cheese

Sauce

• 1 cup mayonnaise
• 1/4 cup sliced Pepperoncini peppers
• 2 Tbsp  Pepperoncini peppers juice
• 1/4 tsp Paprika
• 1/4 tsp pepper
• 1/4 tsp garlic powder

Heat a skillet to medium heat. Add tomato paste, water, garlic, herbs and salt. Stir well, add meatballs and simmer for 20 minutes, covered with lid.

Add sauce ingredients to blender and puree into sauce. Toast bread slices but frying bottom sides on skillet. Spread sauce onto bread. Saute mushrooms in a skillet with oil until golden. Place meatbalss and sauce on bottom bread slice. Top with cheese, mushrooms and peppers. Enjoy!!

Parmesan Zucchini Fries

Mmmm! I had something similar at Red Robin and I just had to recreate these especially with all the zucchini we have received this week! These are the perfect side to any sandwich or burger.

Parmesan Zucchini Fries

• 2 large zucchini cut into spears
• 2 cups Italian seasoned bread crumbs
• 1 cup canola oil
• 1 cup shredded Parmesan cheese
• 4 eggs, beaten
• 2 cups flour
• Ranch Dip

Place flour in a soup plate, egg in a soup plate, and combine bread crumbs and cheese in a soup plate or zip lock bag. Roll zucchini spears in flour.  Dip in egg and roll in bread crumbs. Heat skillet with oil to medium high. When oil begins to sizzle add spears. Fry until golden brown on both sides. Serve with ranch dip!

Mini Chicken Pot Pies

These are so easy and perfect for those nights you need a healthy "fast food" dinner option or dinner on the go. I recommend you serve them with white country gravy over the top!

Mini Chicken Pot Pies

• Buttermilk Pancake Mix
• 2 cups boiled chicken breasts, cubed
• 1 bag frozen mixed veggies
• 2 cups shredded cheddar cheese
• 1/4 tsp salt
• White country gravy

Make a batch of buttermilk pancakes according to directions on box. Add salt. Grease 2 muffin tins. Fill tins halfway with batter. Add chicken, veggies, cheese and top with batter to cover. Bake  at 350 degrees for 25-30 minutes. Serve with white country gravy poured over the top!

Strawberry Lemonade Bars

These are very tart and taste delicious served cold. If you love a fresh summery strawberry lemonade then you'll love these bars!

Strawberry Lemonade Bars

Crust

• 1/2 pound unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 cups flour
• 1/8 teaspoon kosher salt 

Filling

• 6 extra-large eggs at room temperature
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest (4 to 6 lemons)
• 1/2 cup freshly squeezed lemon juice 
• 1/2 cup pureed strawberries
• 1 cup flour
• Confectioners' sugar, for dusting

Preheat the oven to 350 degrees.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, strawberries and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Dust with confectioners sugar.

Savory Cashew Chicken

 

 This is really yummy and super easy! The crunch of the cashews tastes great with the savory chicken!

 

Savory  Cashew Chicken

• 2 lbs boneless, skinless chicken breasts
• 1 large zucchini sliced and halved
• 1/4 cup all purpose flour
• 1/2 tsp black pepper
• 1 Tbsp canola oil
• 1/4 cup soy sauce
• 2 Tbsp rice wine vinegar
• 2 Tbsp ketchup
• 1 Tbsp brown sugar
• 1 garlic clove, minced
• 1/2 tsp grated fresh ginger
• 1/4 tsp red pepper flakes
• 1/2 cup cashews

Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken and zucchini  in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews when ready to serve and stir.  Makes 4-6 servings.

Cheesy Meatball Rolls

These are super yummy!! Dip them in your favorite pizza or bread stick dip. They are pure comfort food and pure delicious!!

Cheesy Meatball Rolls

• 1 lb ground turkey or beef
• 12 slices of cheddar or Gouda cheese 
• 2 cans refrigerated garlic bread stick dough
• 2 eggs
• 1 cup seasoned bread crumbs
• 1/4 tsp salt
• 1 tsp Worcestershire sauce
• 1 tsp Italian herbs
• 1/4 cup minced onions
• 1/4 tsp garlic powder

Combine all ingredients (except for dough and cheese) and shape into 2 inch balls. Heat skillet to medium high and fry meatballs until golden brown on all sides. Remove from heat. Wrap each meatball in a slice of cheese. Roll out bread stick dough pieces in flour and wrap around meatballs and seal. Bake according to directions on bread stick can. Enjoy hot!

Christmas Island Chicken

No, it doesn't have to be Christmas to make this! I created this on a whim. Who said chicken had to be boring? We have had chicken every night for dinner the last week. the secret is not always the way you prepare it to change things up - it's the spices!

I had fun playing around with clove, curry and cinnamon. This dish tasted like Island food with a hint of Christmas. The tomatoes pulled from these spices quite well. It was a perfect marriage of flavors! Enjoy!

Christmas Island Chicken

• 6-8 chicken tenders, thawed
• 1 can diced tomatoes
• 1/2 onion, diced
• 1 tsp cinnamon
• 1 tsp whole cloves
• 1/4 cup oil
• 1/2 tsp curry
• dash of salt

 In a skillet on medium high, add oil.  Add chicken and cloves. The cloves will flavor the oil, but you do not want to eat them, so be sure to remove them before adding the rest of your ingredients. When chicken is browned on both sides remove cloves. Add cinnamon, curry and salt. Toss and coat in spices. Add onions and cook until translucent. Add tomatoes and stir until flavors are blended. You may want to add additional curry, cinnamon or salt. Serve warm. Enjoy!

Easy Peanut Butter Fudge Bars

If you like peanut butter cups watch out! These are so addicting - you really cant just have one. I like them after they have been in the fridge for 24 hours. They are a hearty snack - a little on the rich side but not enough to give you a heart attack. Who doesn't love an easy recipe? Enjoy!

Easy Peanut Butter Fudge Bars

• Cooking Spray
• 1 cup  Peanut Butter
• 1/2 cup water
• 1 large egg
• 1 package Butter Cake Mix
• 1 (16 oz.) can Fudge Frosting (or make your own)
• 1/2 cup Peanut Butter

 Fudge frosting

• 1/4 cup butter 1 cup chocolate chips
• 1/2 cup milk
• 1 cup powdered sugar
• 1 tsp vanilla

Frosting:  Melt butter in small pan on medium heat. Add chocolate chips stirring continuously until they begin melting. Add milk 2 Tbsp at a time - stirring continuously. Add vanilla. Remove from stove and add powdered sugar 2 Tbsp at a time until it reaches the thickness you desire. It will solidify on the bars when in the fridge.

Heat oven to 350°F. Lightly spray a 13 X 9-inch pan with no-stick cooking spray.

Combine 1 cup peanut butter, water and egg in large bowl, stirring until smooth. Stir in cake mix until blended and evenly moistened. Spread into prepared pan.

Bake 20 to 25 minutes or until puffed and light golden brown. Cool completely. Blend frosting with 1/2 cup peanut butter in small bowl. Spread over cooled bars.Refrigerate for 2-4 hours before serving. Enjoy!

Strawberry Tarragon Chicken

I made this recipe up as a new way to do chicken in our house. The tangy strawberry reduction sauce was a perfect marriage with the juicy and sweet Tarragon chicken. It was a perfect healthy, summer dinner!

Strawberry Tarragon Chicken

• 4-6 chicken breasts, frozen
• 1 Tbsp dried Tarragon
• 1 tsp lemon pepper
• 1/4 tsp garlic powder
• 2 Tbsp oil

Strawberry Reduction Sauce

• 1 cup ripe strawberries
• tiny pinch of salt 

In a pot of boiling water, boil frozen chicken for 10 minutes. Heat skillet to medium high and add oil. Sprinkle Tarragon, lemon pepper and garlic powder over chicken on both sides. Fry chicken breasts until white in center and golden on outside.

While chicken is cooking add strawberries and salt to blender and puree. Add a little water if needed. When chicken is done remove chicken from pan and pour strawberry puree into pan. Simmer on medium high for about 6-8 minutes or until sauce begins to thicken as water evaporates. You want the sauce to pick up the chicken flavors from the pan but do not burn it!

Place chicken breasts on serving plates and drizzle sauce over top. Enjoy!

Rustic Chopped Potato Salad

I made this up the other day when wanting a salad because of the hot temperatures but knowing that my hubby and kids would need more substance in the salad to be satisfied for dinner. It was a delicious success!

Rustic Chopped Potato Salad

• 1 head of Romain lettuce, washed and chopped
• 2 ripe tomatoes, chopped
• 6 turkey hotdogs, sliced
• 3 large potatoes, halved and then quartered into small wedges
• 1/2 cup shredded Paremesan cheese
• 2 Tbsp oil
• 2 Tbsp prepared yellow mustard
• 1/2 tsp lemon pepper

Dressing

• 1/4 cup oil
• 1/4 cup lemon juice
• dash of pepper
• 1/4 tsp salt
• 1/2 tsp dill

Place lettuce and tomatoes in a large salad bowl and chill in fridge. In a skillet on medium high, add oil and potatoes. Add mustard and lemon pepper and fry until golden and crisp. Add hotdogs and toss in pan for a few minutes. Set aside. Drain oil from pan and use for your dressing (will add nice smokey flavor to salad), add oil as needed.

In a small blender add the pan oil, lemon juice, pepper, salt and dill. Blend well. Place potatoes and hotdogs into chilled salad. Pour dressing over and add Parmesan cheese. Sprinkle additional salt or pepper to liking. Toss and serve!

Marinated Manti Turkey

 If you've ever been to the Manti Pageant then you have most likely tried Manti Marinated Turkey. There is no better way to eat turkey than Manti style! I can still smell the turkey barbequing on the grill in the warm summer air as the sun goes down and the pageant gets closer to beginning. Making this recipe brought back so many memories, especially having family from there.

I like to BBQ mine on the charcoal grill. There is nothing better than the smell of burning charcoal and sizzling meat in the summer breeze. This really will make your neighbors hungry. Enjoy!

Marinated Manti Turkey

• 1 cup vegetable oil
• 1 cup soy sauce
• 12 oz 7-up
• 1 tsp garlic powder
• 1 tsp horseradish ( I like to use the creamy sandwich spread kind)

Stir together in large metal bowl. Cut up turkey into large pieces and place in marinade and cover. Refrigerate overnight (8 hours). Barebeque when ready. 


Marinated Manti Gravy

So what to do with all that leftover marinade? Don't throw it away. I put mine in a saucepan and add 1 - 2 Tbsp of cornstarch. Whisk it until dissolved then turn on the heat to medium high. Bring to a boil while constantly stirring and then remove. Gravy will thicken as it cools. You can serve it over your turkey or I like to serve it over creamy sour cream and garlic mashed potatoes. So yummy!

Creamy Orange Chicken Toss

When I first saw this recipe I wasn't too sure about it. Then I really thought about it and believed that it could be better than it seemed. My husband who hates sweet things mixed in his dinner was very skeptical until he tried it. The creamy, tangy chicken bursting with juice and some crunch on a buttery, sweet toast. This was a winner!

Creamy Orange Chicken Toss

• 4 large chicken breasts
• 1/2 cup slivered, toasted almonds
• 2/3 cup celery, sliced
• 4 Tbsp chopped green onions
• 1/2 cup chopped green bell peppers
• 2 large oranges
• 1 Tbsp grated orange peel
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 3 tsp sugar
• 3 tsp lemon juice
• salt and pepper
• crisp salad greens
• loaf of sliced raisin bread

In a large pot of hot water, water chicken on stove until white in center. Chop chicken into 1 inch pieces. Spread almonds on a cookie sheet and bake for 9 minutes at 350 degrees, set aside. Combine chicken, celery, onion and green pepper. Peel orange and separate segments. Thinly slice them. Blend sour cream, mayonnaise, sugar, lemon juice, grated orange peel  and salt & pepper to taste. Stir into chicken mixture.

Toast raisin bread slices (you can butter if you like). Place on dinner plates. Top with a bed of salad greens then 1 cup of chicken mixture. Garnish with almonds and oranges. Enjoy!

Raspberry Sunrise Pie

I invented this recipe for a fun, new summer recipe to cool down with in the heat. It's a raspberry and orange cream pie in one! And who doesn't love a shortbread crust? Give it a try and you'll be glad you did! (makes 2 pies)

Raspberry Sunrise Pie

• 3 pints of whipping cream
• 2 pkgs cream cheese
• 1/2 cup orange juice concentrate, thawed
• 1 Tbsp grated orange peel
• 4 Tbsp sugar
• 1 tsp raspberry extract
• 3 Tbsp orange gelatin powder
• 4 Tbsp raspberry jam
• 2 cups fresh raspberries

Shortbread Crust

• 2 cup butter
• 1 cup powder sugar
• 4 cups flour
• 1/2 tsp baking powder

Make Crust - Preheat oven to 350 degrees. Cream butter and sugar in large bowl. In small bowl mix baking powder and flour together. Add to butter mixture and blend well. Pat into a pie plate or tart dish. Bake 12-15 minutes. Then cool.

In a large bowl whip 2 pints of cream until almost stiff. Add softened cream cheese. Whip until blended well into a thick pudding type cream. Add OJ concentrate, orange peel, 2 Tbsp sugar, raspberry extract, and gelatin. Blend well.

Spread 2 Tbsp of raspberry jam onto each pie crust. Pour pie filling into each crust. Reserving some raspberries to decorate top of pie, crush remaining raspberries into a thick puree. Spread over the tops of pie fillings.

In a medium bowl whip remaining sugar and pint of whipping cream until stiff. Spread over tops of pies and top with extra orange peel and raspberries (you may want to wait until ready to serve before decorating with raspberries on the top, to avoid them from bleeding into the cream. Chill for 4-6 hours before serving. Enjoy!

Bottled Cherries

It's cherry season! We drove up to the mountain where the cherry orchards are and bought 2 bags of fresh cherries. I thought it would be cheaper but it was the same price as the grocery store. 

I remember having bottled cherries at my grandmas house when I was little and they were the best tasting cherries ever! We made about 5 jars from 2 bags and for sake of time we didn't pit them. Because of that they were so easy to can and the kids had a blast!

Bottled Cherries

• 2 bags of cherries
• 5-6 quart  mason jars
• 5 cups sugar
• 4 cups water

Sterilize your mason jars (in dishwasher, oven or I just rinse mine in hot water). Rinse and remove stems from cherries. Pack cherries in jars just below neck.

In a saucepan heat up water and add sugar. Stir until sugar dissolves (about 5 minutes). Pour syrup into jars up to bottom of neck. Screw lids on.

Bring pot of water to a boil. Place jars in pot and boil for 25 minutes. Place on a towel to cool. You will hear lids make a popping sound so you know that they are sealed.  Test your lids before storing jars away. If you press down on center of lid and it makes a clicking sound, it has not sealed. If jars do not seal after 24 hours, re-boil or place them in fridge and enjoy!

Hummingbird Cake

Oh how I love this cake! If a pound cake, carrot cake and banana bread wanted to make a baby - this would be it! It's solid like banana bread (not crumbly or dry), moist like pound cake and rich like carrot cake. I love it! The frosting is so thick and stiff and delicious! I love this cake cold. Make sure you chill it at least 4 hours before eating.

I realized the next day, that I left out the milk. I think that's what made it so great! So, I left out the milk below.

Hummingbird Cake

• 3 cups flour
• 1 tsp salt1 tsp cinnimon
• 1 tsp salt
• 2 cups sugar
• 1 tsp baking soda
• 3 eggs beaten
• 1/4 cup oil
• 1 large can crushed pinneapple
• 1 1/2 tsp vanilla
• 1 cup chopped pecans
• 2 cups chopped bananas

Frosting

• 8 oz softened cream cheese
• 1/2 cup soft butter (do not melt)
  
• 1 lb powdered sugar
• 1 tsp vanilla
• 1 tsp almond extract

 Combine butter,  cheese, almond extract and vanilla. Mix until smooth. Add sugar. Beat until thick and creamy.

Combine dry ingredients in large mixing bowl. Stir in eggs and oil.  Do not beat. Stir in nuts, vanilla, pineapple and bananas until becomes a thick moist batter. Grease a 9 X 13 cake pan. Pour in batter. Bake at 350 degrees for 50-60 minutes. Cool and frost. I like to top with sliced almonds. Refrigerate for 4 hours. Serve!

Reuben Salad

So last week an idea came to my head to turn all of the classic sandwiches into salads! Think about it the Philly Cheese Steak, the Club, the Reuben, the Sloppy Joe and of course the Cheeseburger. After I designed my creations I went online and saw that other people had beat me to the punch - but - after comparing recipes I have to say I like mine best!

What I love about this salad is that the meat is warm and the cheese is hot and bubbly - it goes so nice with the warm crunchy croutons. Then you have the little pockets of cold, crisp sour kraut and creamy, tangy thousand island dressing. It really is a Reuben sandwich turned into a salad! This was a soul food salad!

Reuben Salad

• 1 bag of Spring Mix Salad greens (purple and dark green lettuce)
• 1 lb sliced corned beef (fresh from the deli)
• 1 Tbsp oil
• 6 slices Swiss cheese
• 1 cup cold sour kraut

Croutons

•  4 slices of dark pumpernickel bread or Rye
• 4 Tbsp oil 
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/2 tsp Italian herbs

 Cut bread into 1 inch cubes. In a hot skillet on medium high add oil and bread cubes.  Add remaining ingredients and cook until crisp (do not burn!)
Thousand Island Dressing

• 1 cup mayonnaise
• 1/2 cup ketchup
• 1/4 cup sweet pickle relish

Blend all ingredients in blender for 30 seconds.

In a skillet on medium high add oil and  corned beef. Cook until browned and hot. Place cheese slices on top and allow to melt. Place lettuce on platter. Add hot meat and cheese. Top with sour kraut (spread out in small spoonfuls) and croutons. Add dressing. Enjoy!

Cheeseburger Salad

 So last week an idea came to my head to turn all of the classic sandwiches into salads! Think about it the Philly Cheese Steak, the Club, the Reuben, the Sloppy Joe and of course the Cheeseburger. After I designed my creations I went online and saw that other people had beat me to the punch - but - after comparing recipes I have to say I like mine best!

Let me know what you think!

 This cheeseburger salad was fork licking good! There are three dressings that I think would work well for this. Thousand Island Dressing (it has your ketchup, mayo and pickle relish in it) or try adding pickle relish to creamy honey mustard dressing (which is honey, mustard and mayo) or try the dressing I created below. Either way you can't lose!!

Cheeseburger Salad

• 1 lb ground beef,  (or barbecued patties)
• 3/4 cup Sweet Baby Ray's BBQ sauce (do not substitute with any other sauce - trust me!)
• 1 cup white onion thinly sliced
• 2 cups tomatoes slices, halved
• 1 head of romaine lettuce, washed and cut
• 1 cup shredded cheddar cheese

In a skillet on medium high, add ground beef and BBQ sauce. Cook until well done. (This is more like a sloppy Joe salad which I really like.) If you are using cooked patties, crumble in a pan with sauce and cook for 1-2 minutes until glazed in BBQ sauce.

Homemade Croutons

• 4 slices sour dough bread (or burger buns)
• 3 Tbsp oil
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/2 tsp Italian herbs

Cut bread into 1 inch cubes. In a hot skillet on medium high, add oil  and bread cubes. Add remaining ingredients and cook until golden and crisp. Do not burn! Cool on a paper towel.

Mustard Vinaigrette

• 1/4 cup white vinegar
• 1/4 cup canola oil
• 1/4 tsp salt
• 1 tsp prepared mustard
• 1 tsp honey
• 2 Tbsp sweet pickle relish

Place all ingredients in blender and blend for 30 seconds. Chill in fridge until ready to use. 

Place lettuce on platter. Top with warm, saucy, burger meat and add cheddar cheese so that it melts onto meat. Add onions and tomatoes. Top with croutons and drizzle dressing over top. Enjoy!