No No's
Melt a King Sized Milk Chocolate Candy Bar.
Cool to room temperature.
Mix with a 10 oz. Cool Whip.
Refrigerate this mixture for at least one hour.
Roll these into balls. They can be whatever size you like. I like them to be bite sized.
Roll these balls into crushed graham crackers. One sleeve of crackers is usually enough.
Place these balls on a cookie sheet that has been lined with parchment paper.
Freeze for at least another hour.
I’m not entirely sure how long these things will last, because at my house 48 hours is the longest they’ve ever survived before being eaten.
Baked Chicken Flautas
I love taco time’s crisp chicken tacos. I have been searching high and low for a good copycat version. None of them are just right. This one isn’t either…BUT it is really nummy! I’ve played with this recipe several times until I’ve come up with this delicious result. It makes about 16 Flautas with this recipe (normal sized tortilla shell). However, I have tried little corn tortillas and it made about 28. I’m not a huge corn tortilla fan. The taste is okay, but working with them is horrible! I’ve tried heating them up and also wetting them with warm chicken broth. It’s not worth the time for me. But if you’ve mastered corn tortillas then by all means, use them.
Baked Chicken Flautas
2 boneless, skinless cooked chicken breast shredded
1 8 oz pkg cream cheese, room temp
1 small can diced jalapenos (I only use ½ to ¾ of the can and I puree it. When I didn’t…wow, spicey bites! If you can’t find diced then whole jalapenos without the seeds works too if you are going to puree.)
1 cup shredded cheddar/jack cheese
1 tsp salt
½ tsp pepper
½ tsp cumin
½ tsp garlic powder
½ tsp onion powder
¼ tsp chili powder
Flour tortillas
Pre-heat the oven to 400 degrees. Mix together all ingredients. Then spoon a line of the mixture on the edge of the shell and then roll tightly. Place seam down on a greased cookie sheet. (I also use a parchment paper before spraying, but that’s just me.) Once all of the mixture is gone then either spray the tops with cooking spray or brush the tops with melted butter. It seemed to taste pretty close to the same both ways. Bake for 10-14 minutes until the tortillas start to brown. If you are using corn tortillas you will cook longer for about 15-20 minutes. My family is picky so I don’t put sour cream or salsa on the side, but that would be nummy too!
Baked Chicken Flautas
2 boneless, skinless cooked chicken breast shredded
1 8 oz pkg cream cheese, room temp
1 small can diced jalapenos (I only use ½ to ¾ of the can and I puree it. When I didn’t…wow, spicey bites! If you can’t find diced then whole jalapenos without the seeds works too if you are going to puree.)
1 cup shredded cheddar/jack cheese
1 tsp salt
½ tsp pepper
½ tsp cumin
½ tsp garlic powder
½ tsp onion powder
¼ tsp chili powder
Flour tortillas
Pre-heat the oven to 400 degrees. Mix together all ingredients. Then spoon a line of the mixture on the edge of the shell and then roll tightly. Place seam down on a greased cookie sheet. (I also use a parchment paper before spraying, but that’s just me.) Once all of the mixture is gone then either spray the tops with cooking spray or brush the tops with melted butter. It seemed to taste pretty close to the same both ways. Bake for 10-14 minutes until the tortillas start to brown. If you are using corn tortillas you will cook longer for about 15-20 minutes. My family is picky so I don’t put sour cream or salsa on the side, but that would be nummy too!
Chili Verde
This recipe was taken from another blog and I can’t find where! So no, I can’t take credit for the creation but it is super nummy anyway!
Ingredients:
4 lbs pork shoulder
15 tomatillos
4 or 5 big beef or similar tomatoes
4 serrano peppers (or other spicy goodness pepper)
2 jalapenos
2 cloves garlic
2 (4 oz) jars of dice fire roasted green chilies
1 or 2 (4 oz) jars of diced fire roasted jalapenos
1 (16 oz) jar of La Victoria Green Salsa
Directions:
Cover pork with water in large pan and boil. (This will take about 3 to 4 hours and additional water may need to be added if the meat isn’t tender in the end.) While the pork is boiling, take a cookie sheet and broil your halved tomatillos, tomatoes and peppers and garlic. Yes, they will blacken. This is part of the good flavor. Put all of this into a blender and then place this sauce in the refrigerator to cool. Now back to the pork. Once the water is close to gone and the meat is tender, start to remove the bones and large fat. While doing this, break the meat into bite size chunks or shreds and place the meat back into the water to boil until the rest of the water evaporates. Once the water is gone, brown the meat in its juices. Add 1 cup of water into loosen the meat at the bottom of the pan. Add the sauce from the refrigerator, the cans of peppers and salsa. Stir, heat back to the desired temp and it’s ready to eat. This does make a lot so you can share with family and friends or freeze for another meal.
Ingredients:
4 lbs pork shoulder
15 tomatillos
4 or 5 big beef or similar tomatoes
4 serrano peppers (or other spicy goodness pepper)
2 jalapenos
2 cloves garlic
2 (4 oz) jars of dice fire roasted green chilies
1 or 2 (4 oz) jars of diced fire roasted jalapenos
1 (16 oz) jar of La Victoria Green Salsa
Directions:
Cover pork with water in large pan and boil. (This will take about 3 to 4 hours and additional water may need to be added if the meat isn’t tender in the end.) While the pork is boiling, take a cookie sheet and broil your halved tomatillos, tomatoes and peppers and garlic. Yes, they will blacken. This is part of the good flavor. Put all of this into a blender and then place this sauce in the refrigerator to cool. Now back to the pork. Once the water is close to gone and the meat is tender, start to remove the bones and large fat. While doing this, break the meat into bite size chunks or shreds and place the meat back into the water to boil until the rest of the water evaporates. Once the water is gone, brown the meat in its juices. Add 1 cup of water into loosen the meat at the bottom of the pan. Add the sauce from the refrigerator, the cans of peppers and salsa. Stir, heat back to the desired temp and it’s ready to eat. This does make a lot so you can share with family and friends or freeze for another meal.
Okay, normally I would add some nummy new recipe that I've tried or invented and want to share with you. But this time I'm going to tell you to just go buy the whole book of:
Junior's Cheesecake Cookbook
50 To-Die-For Recipes for New York-Style Cheesecake
My husband travels to New York frequently and because of this we have become cheescake snobs. I have made at least 6 or 7 of these 50 recipes (some of them more than once!) and I'm telling you...they are TO DIE FOR!!! The book is worth every penny if you have a cheesecake lover at your house. Make sure you read the recipes at least twice before attempting to make and I would highly recommend pulling out all of the ingredients first.
Junior's Cheesecake Cookbook
50 To-Die-For Recipes for New York-Style Cheesecake
My husband travels to New York frequently and because of this we have become cheescake snobs. I have made at least 6 or 7 of these 50 recipes (some of them more than once!) and I'm telling you...they are TO DIE FOR!!! The book is worth every penny if you have a cheesecake lover at your house. Make sure you read the recipes at least twice before attempting to make and I would highly recommend pulling out all of the ingredients first.
Half White Half Wheat Homemade Bread
(recipe from Donna F)
4 cups very warm water
2 Tbsp yeast
½ cup white sugar
4 cups white flour
2 Tbsp salt
2 Tbsp shortening
1 egg
Wheat flour
Put water, yeast, sugar and white flour in mixer. Mix on low until mixed through. Add salt, shortening and egg. Continue mixing. Add wheat flour one cup at a time at first, slowing to ½ cup at a time until the dough pulls away from the sides of the bowl. (Try not to add too much flour.)
Mix/knead dough for about 5 minutes.
Let rise in bowl for 20 minutes.
Mix down for about 30 to 60 seconds.
Let it rise again for 20 minutes.
Mix down, roll out onto counter sprayed with non stick cooking spray.
Cut into quarters. Roll into loaves and put in sprayed loaf pans.
Let rise again until doubled or desired size.
Preheat oven to 350 degrees.
Place pans in oven and bake for 30 minutes
Remove from pans immediately and put on cooling racks, butter tops if desired.
Bag when slightly warm, not hot, to soften the crust.
I am not including a picture with this because mine aren’t very pretty. They taste good, just don’t look it! I haven’t mastered rolling them rather I scoop and slop them into the pans.
4 cups very warm water
2 Tbsp yeast
½ cup white sugar
4 cups white flour
2 Tbsp salt
2 Tbsp shortening
1 egg
Wheat flour
Put water, yeast, sugar and white flour in mixer. Mix on low until mixed through. Add salt, shortening and egg. Continue mixing. Add wheat flour one cup at a time at first, slowing to ½ cup at a time until the dough pulls away from the sides of the bowl. (Try not to add too much flour.)
Mix/knead dough for about 5 minutes.
Let rise in bowl for 20 minutes.
Mix down for about 30 to 60 seconds.
Let it rise again for 20 minutes.
Mix down, roll out onto counter sprayed with non stick cooking spray.
Cut into quarters. Roll into loaves and put in sprayed loaf pans.
Let rise again until doubled or desired size.
Preheat oven to 350 degrees.
Place pans in oven and bake for 30 minutes
Remove from pans immediately and put on cooling racks, butter tops if desired.
Bag when slightly warm, not hot, to soften the crust.
I am not including a picture with this because mine aren’t very pretty. They taste good, just don’t look it! I haven’t mastered rolling them rather I scoop and slop them into the pans.
Chinese New Year Americanized Recipes
Robison's Chicken Wontons
Filling:
1 8 oz. softened cream cheese
2 cooked and shredded chicken breasts
8 (approx.) cooked bacon, finely chopped
1 Tbsp. chopped green onions
1 tsp lemon juice
1 tsp garlic
1/2 tsp salt
1/4 tsp pepper
1 or 2 12 oz. pkg wonton wrappers
Oil for frying
Add all filling ingredients together. Preheat oil. Wet the edges of wontons before placing tablespoon of filling inside. Fry in preheated oil until golden brown.
1 8 oz. softened cream cheese
2 cooked and shredded chicken breasts
8 (approx.) cooked bacon, finely chopped
1 Tbsp. chopped green onions
1 tsp lemon juice
1 tsp garlic
1/2 tsp salt
1/4 tsp pepper
1 or 2 12 oz. pkg wonton wrappers
Oil for frying
Add all filling ingredients together. Preheat oil. Wet the edges of wontons before placing tablespoon of filling inside. Fry in preheated oil until golden brown.
Ramen Noodle Stir-Fry
1/2 cup chopped broccoli
1 to 2 Tbsp soy sauce
1/2 cup chopped cauliflower
1/2 to 1/3 cup water
1 carrot, sliced thin
1 pkg chicken flavored Ramen noodles
Rice
Crush Ramen noodles before opening package. Pour into bowl and set aside. Spray fry pan with nonstick cooking spray. Place pan on burner with medium heat for 30 seconds. Pour vegetables inot pan and stir-fry 1 minute. Add broken noodles, contents of seasoning packet, and water. Stir well. Bring to a boil. Cover. Reduce heat to low and simmer 3 to 5 minutes or until noodles are soft and most of the liquid has been absorbed. Serve over the top of rice.
1 to 2 Tbsp soy sauce
1/2 cup chopped cauliflower
1/2 to 1/3 cup water
1 carrot, sliced thin
1 pkg chicken flavored Ramen noodles
Rice
Crush Ramen noodles before opening package. Pour into bowl and set aside. Spray fry pan with nonstick cooking spray. Place pan on burner with medium heat for 30 seconds. Pour vegetables inot pan and stir-fry 1 minute. Add broken noodles, contents of seasoning packet, and water. Stir well. Bring to a boil. Cover. Reduce heat to low and simmer 3 to 5 minutes or until noodles are soft and most of the liquid has been absorbed. Serve over the top of rice.
Mojito Lime Chicken and Pineapple Kabobs
At times I am a lazy cook. This time that tendency paid off! Take your wooden skewers and soak them in water (that is supposed to make them less likely to burn on the grill.) Then take boneless, skinless chicken and cut into chunks. Take a packet of Grill Mates Mojito Lime Marinade and mix with the required ingredients of oil, water, and vinegar. Marinade the chicken in this for at least half an hour in the fridge. Meanwhile, slice up a pineapple. You could probably use canned pineapple, but I love fresh so I do it that way. Then you make a kabob putting on however much chicken and pineapple your family likes. I have a daughter that doesn’t love poultry, so I make some sticks with just pineapple and she is in heaven! You can’t go wrong with this crowd pleasing entree!
Looking for a different way to eat green beans? My sister Angela gave me the idea of using soy sauce instead of butter over your cooked green beans. My family loves them (well, except my son who refuses to eat anything green!) It is great with fresh beans OR canned beans. Try some tonight! (Did you see how I made that a commercial at the end…did it work?)
Looking for a different way to eat green beans? My sister Angela gave me the idea of using soy sauce instead of butter over your cooked green beans. My family loves them (well, except my son who refuses to eat anything green!) It is great with fresh beans OR canned beans. Try some tonight! (Did you see how I made that a commercial at the end…did it work?)
Andes Mint Chocolate Chip Cookies
This recipe was originally given to me as a "Mixerless" Cookie, meaning easy to use with just a wooden spoon. I am very lazily and would prefer to let my mixer, or KitchenAid as the case is, do the work! To make this so much better I added Andes Mint Baking Chips. You could probably just get some Andes Mints and chop them up, but a bag of baking chips is so cheap. I tried it originally with a full bag of baking chips and no chocolate chips, but it just wasn't chocolatey enough. So I have added half a bag of each. Because the mints add a little "salty" flavor I have reduced the salt in the recipe by 1/2 tsp. If you don't think it's enough, by all means add more. And finally, I have used Semi Sweet chips with this but prefer the Milk Chips in this as it makes it a little sweeter. Enjoy!
Mix together:
1/2 cup margarine
1/2 cup shortening
Then add:
3/4 cup sugar
3/4 cup brown sugar
Mix together. Then add:
2 eggs
2 tsp vanilla
Then add:
3 cups flour
1/2 tsp salt
1/2 tsp soda
1/2 bag Milk Chocolate Chips
1/2 bag Andes Mint Baking Pieces
Walnuts (optional, but delicious!)
Bake at 375 degrees for 8-10 minutes.
Mix together:
1/2 cup margarine
1/2 cup shortening
Then add:
3/4 cup sugar
3/4 cup brown sugar
Mix together. Then add:
2 eggs
2 tsp vanilla
Then add:
3 cups flour
1/2 tsp salt
1/2 tsp soda
1/2 bag Milk Chocolate Chips
1/2 bag Andes Mint Baking Pieces
Walnuts (optional, but delicious!)
Bake at 375 degrees for 8-10 minutes.
Reese's Peanut Butter Cup Cookies
I copied this recipe out of a Cookie Cookbook my mother-in-law had. Unfortunately, the only notation on the bottom of the page says "Chocolate Chip Cookies -- 103" so if anyone knows where this comes from, please let me know so I can give the creator their due (and hugs and kisses, because I'm telling you, this cookie rocks!) This very simple recipe can easily be altered to fit your needs. I don't usually have mini chocolate chips on hand, so I just use the regular ones, I've tried milk chocolate and that makes the cookies too sweet. And I would highly recommend FREEZING your PB Cups while waiting for the cookies to bake. It makes putting them in so much easier. The cups will go all gooey as the cookies heats them up, but they will set up again once cooled.
Double Chocolate Peanut Butter Cookies
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup vegetable shortening
1/2 cup creamy peanut butter
1 egg
2 teaspoons vanilla
2 1/2 cups uncooked old-fashioned rolled oats
2 cups all purpose flour
1/4 tsp salt
1/2 cup mini semisweet chocolate chips
36 miniature Reese's Peanut Butter Cups
Heat oven to 350 degrees. In large mixing bowl, combine first 6 items. Beat at medium speed of mixer until well blended. Add oats, flour and salt. Beat at low speed until soft dough forms. Stir in chips. Shape dough into 1 1/4-inch balls. Place balls 2 inches apart on ungreased cookie sheet. Bake for 10 to 14 minutes or until set. Immediately press peanut butter cup into center of each cookie. Let cool for 2 minutes before removing from cookie sheets. Cool completely before storing.
Double Chocolate Peanut Butter Cookies
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup vegetable shortening
1/2 cup creamy peanut butter
1 egg
2 teaspoons vanilla
2 1/2 cups uncooked old-fashioned rolled oats
2 cups all purpose flour
1/4 tsp salt
1/2 cup mini semisweet chocolate chips
36 miniature Reese's Peanut Butter Cups
Heat oven to 350 degrees. In large mixing bowl, combine first 6 items. Beat at medium speed of mixer until well blended. Add oats, flour and salt. Beat at low speed until soft dough forms. Stir in chips. Shape dough into 1 1/4-inch balls. Place balls 2 inches apart on ungreased cookie sheet. Bake for 10 to 14 minutes or until set. Immediately press peanut butter cup into center of each cookie. Let cool for 2 minutes before removing from cookie sheets. Cool completely before storing.