Chocolate Trifle

CHOCOLATE TRIFLE

 

What we need:

1 (19.8 ounce) package brownie mix

1 (3.9 ounce) package instant chocolate pudding mix

1/2 cup water

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) container frozen whipped topping, thawed

1 (12 ounce) container frozen whipped topping, thawed

1 (1.5 ounce) bar chocolate candy

Directions

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Recipe: All Recipes

Magic Mint Chocolate Bark

Magic Mint Chocolate Bark

 

What we need:
1 2/3 cups (10-oz. pkg.)
NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels,
1/3 cup coarsely chopped oven roasted or toasted almonds

Directions:
Preheat oven to 325° F. Line small baking sheet with foil or parchment paper. Pour morsels onto prepared baking sheet. Arrange morsels so they are touching each other in a single layer (roughly an 11 x 9-inch rectangle). Bake for 1 to 3 minutes or until morsels are shiny. Morsels will retain their shape. Remove from oven to wire rack. With tip of butter knife or wooden pick, immediately swirl morsels to create a swirled pattern. Sprinkle with nuts. Hold baking sheet 3 inches above counter and drop to settle nuts into melted morsels. Refrigerate for 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.

Notes: Substitute broken pretzel pieces or another nut of choice for the almonds.

Recipe and Picture:  NESTLÉ TOLL HOUSE

Orange Smoothie

ORANGE SMOOTHIE

What we need: 1 (6 ounce) can frozen orange juice concentrate, 1 cup milk, 1 cup water, 1 teaspoon vanilla extract, 1/3 cup white sugar, and 10 cubes ice

Directions: In a blender, combine orange juice concentrate, milk, water, vanilla, sugar and ice. Blend until smooth. Pour into glasses and serve.

This was sooo yummy! I just love it when a smoothie works out the way you want.

Recipe and Picture: All Recipes

CrockPot Rotisserie-Style Chicken Recipe

CrockPot Rotisserie-Style Chicken Recipe

What we need: 1 whole chicken, skinned (4-5 pounds), 2 tsp kosher salt, 1 tsp paprika, 1 tsp onion powder, 1/2 tsp dried thyme, 1 tsp Italian seasoning, 1/2 tsp cayenne pepper, 1/2 tsp black pepper, 4 whole garlic cloves (optional), and 1 yellow onion, quartered (optional)

Directions: Skin the chicken and get rid of the neck and other stuff from the cavity. In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.
If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.
Do not add water.
Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.

Notes: Remember when cooking gluten-free, to always check the lables, each brand makes their product differently.

Recipe: A Year of Slow Cooking

Picture: A Year of Slow Cooking

Monster Cookies

MONSTER COOKIES

Ingredients:

1 Cup Butter

2 Cups White Sugar

2 Cups Brown Sugar

6 eggs

9 Cups Oatmeal

4 cups Flour

4 tsp Baking Soda

1 tsp Baking Powder

1 Pint Jam

1 1/2 lbs Peanut Butter

1 bag M&Ms or Chocolate Chips

Directions:

Mix butter, brown and white sugars. Add eggs, mix again. Mix in Jam and Peanut Butter. In separate bowl mix oatmeal, flour, baking soda, and baking powder, then add to the wet ingredients.

Bake at 350* for about 10 minutes.

Notes: The flavor jam you use will change the taste of the cookies. Our favorite is a homemade cherry jam.

 

Recipe: Diana Munz, also available in The World Wide Ward Cookbook

Pumpkin Cookies

PUMPKIN COOKIES

What we need: 1 box Spice Cake Mix, 1 can pumpkin (NOT pie filling), 1 bag chocolate chips

Directions: Mix the pumpkin and spice cake mix together till blended, fold in chocolate chips, bake at 350* for 12-14 minutes.

These are sooo easy to make and taste great!

Recipe: World Wide Ward Cookbook

Sugar Cookies and Frosting

Sugar Cookies and Frosting

SOUR CREAM SUGAR COOKIES

 

What we need: 1 Cup Butter (room temp.), 1 1/2 Cups Sugar, 3 Eggs, 2 tsp. Vanilla, 1 Cup Sour Cream, 5 Cups Flour, 1 tsp. baking soda, 2 tsp. baking powder, salt to taste.

Directions: Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well to blend after each addition. Add the vanilla. Blend in the sour cream. In a separate bowl, sift together the flour, baking soda, baking powder and salt. Slowly add the dry ingredients to the dough and mix just until combined. (It makes a lot of dough, so don't over mix.) Working in batches, roll the dough out onto a floured surface. (Flour your rolling pin and cookie cutters as well.) Cut into desired shapes.

Bake at 325*-350* for 5-10 minutes or until done. Do not overcook as they are best when still really soft. Cool and frost.

Notes: I baked mine at 330* for 9 minutes and they were PERFECT!

Recipe: World Wide Ward Christmas Cookbook

FROSTING

What we need: 4 cups confectioners' sugar, 1/2 cup shortening, 5 tablespoons milk, 1 teaspoon vanilla extract, and food coloring.

Directions: In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

Notes: also really good with Almond extract in place of the vanilla.

Recipe: allrecipes.com

7 layer chip dip

7 LAYER CHIP DIP

I love this dish. I'm sure you all know how to and have made this in the past, but here is my version of it.

Layer the ingredients in this order: 1 can re-fried beans with taco seasoning packet stirred in, guacamole, 8 oz sour cream, cheese, tomatoes, olives, and another layer of cheese.

My husband doesn't like sour cream, guacamole, or tomatoes, so I'm the only one who eats this, so I'll be eating a lot the next couple days. But when I have other people around who like it, it never lasts more then a couple hours. soooo good!

Chicken Parmigiana

CHICKEN PARMIGIANA

I like more sauce, and Husbands likes more cheese.

What we need: 1 egg (beaten), 2 ounces dry bread crumbs, 2 skinless, boneless chicken breast halves, 3/4 (16 ounce) jar spaghetti sauce, 2 ounces shredded mozzarella cheese, and 1/4 cup grated Parmesan cheese.

Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.

Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.

Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

Recipe: allrecipes.com

Hamburger Casserole

HAMBURGER CASSEROLE

What we need: 3 Potatoes, about 2 cups Carrots, Pkg. of frozen Peas, Celery, 1 lb hamburger browned with one diced onion, 2 cans Cream of Mushroom Soup.

Directions: Slice potatoes and place at the bottom of casserole dish. Slice carrots and place on top of potatoes. Pour enough peas to cover the carrots. slice celery and pour over peas. cover with one can Cream of Mushroom. Layer in the beef and onion. Top with one more can Cream of Mushroom. Pour half can of water over the entire casserole. Bake 1 1/2 - 2 hrs. @ 400* or in crock pot all day.

I took the pictures of the dish before it's cooked. It isn't that pretty to look at when it comes out of the oven, but it does taste really good.

Recipe: BYU 139th Ward Cookbook

Note: I don't use the onion or celery, because if I did, my husband wouldn't eat it. So I usually thrown in some onion powder to give it a little flavor.

Foil Dinner / Hobo Dinner

FOIL DINNER / HOBO DINNER

What we need: 2 cups potatoes (sliced), 1 cup carrots (sliced), 1 small onion (chopped), 1 lb hamburger (browned), 1 tsp salt, 1/2 tsp pepper, 1/4 cup rice (uncooked), 1 can tomato soup

 

Directions: 1. Layer ingredients in order listed. 2. Bake at 300* for 2 hours or in crock pot. 3. For tin foil dinners-- layer in tin foil pouches and cook over fire for 60 minutes. Slit top open to eat.

Recipe: We Gotta Eat

I did the dinner in the crock-pot on low for 4 hrs. It was yummy. I know it isn't the most attractive dinner, but it is really good. I decided to do it in the crock \-pot because it being summer and all, I didn't what the oven to heat up the house.
I love to make this when camping. In the past for camping, I just put the meat, veggies, salt and pepper in the foil, cook over the fire and then add ketchup when eating. Also, amazing.

Macho Nachos

MACHO NACHOS

My parents used to always make us these nachos. But my sister-in-law has recently brought them back into our life.

What we need: Velveeta, Salsa, Milk, Ground Beef (browned and seasoned with taco seasoning), and what ever topings you choose (I use olives and tomatos)

Directions: Melt velveeta with a small amount of milk and some salsa (becareful not to burn the cheese). Spread chips on your plate, drizzle cheese over top, and top as desired, and enjoy!

ROSEMARY-GARLIC ROASTED RED POTATOES

ROSEMARY-GARLIC ROASTED RED POTATOES

what we need: 7 Red Bliss potatoes (skin on and quartered), 3-4 tablespoons extra virgin olive oil, 1/2 teaspoon salt (or to taste), 1 teaspoon freshly ground black pepper, 2 teaspoons garlic powder or 3 cloves fresh garlic (finely minced), 2 teaspoons dried rosemary or 2-3 sprigs of fresh rosemary (stem removed)

Directions: Preheat oven to 350°F. Place in oven for about 30-35 minutes or until golden brown and tender.

Recipe: Cooks.com

I didn't care for these. The reviews for it were good, so I figure I had to have done something wrong, but I don't know what. I would give these a 2 Star.

DEVILED EGGS

DEVILED EGGS

Because of dying eggs for Easter, I had some hard boiled eggs I needed to do something with. So, you all get to be wittiness to my first ever attempt at deviled eggs! woot woot!

What we need: hard boiled eggs, mayo, mustard, paprika

Directions: remove the shell from the eggs and cut lengthwise, remove the yoke and place in bowl. Set the Egg whites aside for now. Mix the yoke, mayo, mustard. ( I did this part by taste, so I don't know how much I used, but use more mayo then mustard). Once all are creamed together, put in the holes of the eggs whites and top with paprika.

I think they turned out pretty okay. They weren't the best I've ever eaten. But, they are the best that I've ever made! 3 Star with hope for improvement next time. ;)

GOULASH

GOULASH

The thing about goulash is, everyone makes it different. Here is how my family makes it...

what we need: 1 lb ground beef, 24 oz tomato sauce, 1 can (14.5 oz) Hunt's diced tomatoes w/basil, garlic, and oregano, 1 can corn (drained), aprox. 8 oz elbow macaroni, 1/4 cup milk, 2 Tbs butter, salt and pepper.

directions: cook the macaroni as directed, and brown the beef. Then mix all together and heat through. Salt and pepper to taste.

The great thing about this is that there are so many different ways to make it. Use can use any type of pasta you want, and some people use potatoes instead of the pasta. If you like more sauce you can add more, I do a little less because of the mess my kids make when eating things with tomato sauce. 4 star!

Worldwide Ward Cookbook

Worldwide Ward Cookbook is having a give away! I get some of my recipes from them. They are awesome books. Head on over for your chance to win!

RAMAN NOODLE CASSEROLE

RAMAN NOODLE CASSEROLE

what we need: 1 can cream of chicken soup, 1-2 chicken breasts (cooked, drained, and cut up), 2 pkg chicken top raman noodles, 1-1 1/2 soup cans of milk or water, shredded cheese.

Optional: french fried onions.

directions: crush noodles and put in large pan with soup and milk (or water), cook on medium heat until noodles are soft. Add cooked chicken, and seasoning, mix together and put in sprayed 8x8 pan. Bake at 350* for 20-30 minutes. Top with cheese and french fried onions.

note: when adding the seasoning to noodles, do one at a time to make sure it isn't to salty.

Recipe: Diana Munz

ZUCCHINI BREAD

ZUCCHINI BREAD

What we need: 2 cups Sugar, 3 eggs, 1 cup oil, 2 cups grated zucchini, 3 tsp. vanilla, 3 cups flour, 1 tsp salt, 1 tsp baking soda, 1 tsp. cinnamon, 1/2 tsp. baking powder. Optional: 1/2 cup nuts

Directions: Beat sugar, eggs and oil. Mix in zucchini, vanilla, and dry ingredients. Pour into greased pans. Bake at 350* for 1 Hour.


Recipe: Diana Munz

HAWAIIAN HAYSTACKS

HAWAIIAN HAYSTACKS

what we need: 1 pkg. Cream cheese (cubed), 1 can cream of chicken, half can of water, 3 good sized chicken breasts, 1 pkg. Italian dressing mix, rice.

directions: Put all (except rice) in crock pot on low for 5 hrs or high for 3 hrs. Fork up the chicken 30 minutes before done. Pour over rice and top with desired toppings. (I like brown sugar and pineapple)

 

Recipe: Sireena Doty

ORANGE FRENCH TOAST

ORANGE FRENCH TOAST

what we need: 1 cup orange juice, 4 eggs, 10 slices Texas toast bread

directions: Beat orange juice and eggs together. dip each piece of bread into orange/egg mixture. place on griddle. cook each side for 2 minutes until golden Makes 5 servings.

Notes: I didn't get a picture of this, but I'm sure you all know what French Toast looks like. Right? I thought so. So, any who, I didn't really care for this dish to much. The French Toast was a little to soggy for my taste with the egg to orange juice ratio, but everyone else that I ate it with liked it. So feel free to give it a try and see what you think. I liked that the OJ wasn't overpowering, but still not for me.


 

Recipe: World Wide Ward Christmas Cookbook

SLOPPY JOE'S

SLOPPY JOE'S

What we need: 1 1/2 lbs. ground beef, 1 onion (chopped), 1 minced garlic clove, 1 cup chili sauce, 1/2 cup brown sugar, 2 Tbs vinegar, 2 Tbs mustard, 1 (8oz) can tomato sauce. Hamburger Buns.

Directions: Mix all (except buns) together on stove top for about 10 minutes. Serve on hamburger buns.

CHICKEN MACARONI CASSEROLE

CHICKEN MACARONI CASSEROLE

What we need: 1 1/2 cups cooked chicken (diced), 1 1/2 cups uncooked elbow macaroni, 1 cup shredded cheese (cheddar/mozzarella), 1 can cream of chicken soup, 1 1/4 cup milk, 1/2 tsp salt. Optional: 1 (4oz) can mushrooms, stems and pieces, drained.

Directions: preheat oven to 350*. Stir all ingredients together. Pour into an un-greased casserole dish. Cover. Bake 1 hour or until noodles are cooked.

Alternative Directions: preheat oven to 350*. Stir all ingredients, except the chicken, together. Pour into an un-greased casserole dish. Cover. Bake 45 minutes, add the chicken, and cook for 15 more minutes, or until noodles are cooked.

TACO NIGHT

TACO NIGHT

What we need: 1 lb ground beef, 1 taco seasoning packet, diced tomato, sliced olives, shredded lettuce, re-fried beans, sour cream, shredded cheese, tortillas

Directions: brown ground beef and drain of fat. Stir in 1/4 - 1/2 cup  water (amount of water depends on how moist you want the beef. warm re-fried beans, spread on tortillas, add ground beef, top with shredded cheese, diced tomatoes, shredded lettuce, sliced olives, and a dollop of sour cream.

Here's Keely's taco, can you tell she made it herself?

Here's my taco,

I LOVE TACOS! I think if I could only eat one food for the rest of my life, it would be tacos.


Notes: If your use corn tortilla's and check the lable on your taco seasoning, this is gluten-free!

FRENCH BREAD PIZZA

FRENCH BREAD PIZZA

 

What we need: 1 loaf of French Bread, butter, Garlic salt, Red Marinara Sauce, Mozzarella cheese, pepperoni.

Directions: Cut french bread lengthwise. Spread butter and garlic salt on bread. Broil until crisp (approx. 2 minutes). Remove from oven. Put marinara sauce on bread (coated, not soggy). Top with mozzarella and pepperoni (or what ever topping you choose). Bake for 15 minutes at 350*.

I love this dish. We like to eat pizza in our house, and this helps change it up a little. 5 Star.

I forgot to take a picture of the food before we ate, so this is our left overs. And by left overs, I mean tomorrow's lunch.

Recipe: BYU 139th Ward Cookbook

Strawberry Banana Orange Pear Smoothie

So this Smoothie was a combination of all the fruit I had on hand.

Ingredients:

1/2 banana

3 large strawberries

1 6oz straw/ban yogurt

3/4 cup ice

1 juiced orange

1/2 green pear.

It was yummy. But aren't smoothies always good?

ENCHILADAS

ENCHILADAS

What we need:

1 lb ground beef

2 cups cheese

1 cup salsa

1 can corn

1 can black beans

1 can kidney beans

1small can enchilada sauce.

Directions:

Brown the beef, and drain of any fat. Mix all ingredients (except enchilada sauce) together in a bowl. Spoon into tortillas, roll, and put in baking dish. Top with enchilada sauce and more cheese. Bake at 375* for about 10 minutes or until cheese is melted.

I love this dish. It makes a lot, and they are good to freeze. I like to put the enchiladas in to two separate 8x8 dishes. Bake one now, and freeze one for later.

Recipe: Sireena Doty

CHILI DOGS

Here's what we had for dinner...

Our little man just loves him some chili!

We didn't do anything to fancy tonight. I opened up a couple cans of Nalley Chili, diced up a mushroom and tossed it in the chili. And for myself, I poured it over a hot dog and bun, for the kids, I cut up their hot dogs and tossed it in. And topped all or ours with some shredded cheese.

TROPICAL SMOOTHIE

Who wants a smoothie for breakfast? I do!

TROPICAL SMOOTHIE

It was divine. Keely and I each had one. then a few brain freezes later, it was all gone. But I'll need to get more Mangoes before I can make it again. MacKay will probably be a little sad we ate it with out him, but that's okay. I'll make more another day.

what we need: 1 ripe mango, peeled and seeded, 1 ripe banana, juice from 1 freshly squeezed orange, 1/2 cup 1% milk, one 6oz. cup strawberry banana yogurt, 1 teaspoon good honey, 1 cup ice.

Directions: Put all in blender and blend till Smooth.

 

notes: this is my adjustment of the recipe from the Food Network. I adjusted it to work with the fruit I had on hand. You can get the full recipe here.

Recipe from: Food Network

SOUR CREAM MASHED POTATOES

The kids and I are going to have frozen pizza tonight, so here is the mashed potatoe recipe from last night:

So, last night was the first time I've ever made real mashed potatoes. I know you are all gasping right now. How can she be 26 with two kids and never made mashed potatoes? But, I have made mashed potatoes from flakes. That seems to be the only way my husband will eat them, but he is working, so I thought I would give it a shot and this is what we got.



SOUR CREAM MASHED POTATOES

what we need: 3 pounds boiling potatoes, peeled, Kosher salt, 1 1/2 cups milk, 6 tablespoons unsalted butter, 1/2 cup sour cream, 1/2 teaspoon freshly ground black pepper.

Directions: Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Return to saucepan or seperate bowl, and mash. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.

See picture of potatoes here.

Recipe from: Food Network

Chicken and Grass

CHICKEN AND GRASS

I love the way my house smells after cooking this chicken. It is just sooo good! And yes, that is left over Garlic bread from last night's spaghetti. With it only being me and 2 toddlers at home this time of year, you may see a lot of left overs. Like tomorrow, you'll see more of these mashed potatoes. This chicken is quite tasty and super easy to make. But, I agree, the name is a little weird.

Ingredients:

4-6 boneless, skinless chicken breasts

1/2 Cup butter or margarine, melted

1 roll of Ritz crackers, crushed;

dried Rosemary.

Directions:

Preheat oven to 350*. Roll chicken in butter, then in cracker crumbs. top with dried Rosemary. Bake 45-50 minutes, or until cooked through.

 

Recipe from: World Wide Ward Cookbook

OVEN BAKED CHUCK STEAK

Oven Baked Chuck Steak

Looks pretty good huh?

What we need:

Chuck steak (size depends on numbers of servings desired)

1 can condensed cream of mushroom soup

1 pkg. Lipton onion soup

Potatoes (according to number of servings)

Carrots (according to number of servings)

Salt and pepper to taste.

Directions:

Preheat oven to 450*. Place chuck steak on large sheet of foil in baking pan. Combine the mushroom and onion soups and spread over meat. Quarter the potatoes and carrots and arrange around steak. Sprinkle with salt and pepper. Then wrap tightly in the foil and bake for 1 hour.

Recipe from: Cooks.com