Cake Mix Cookies

Cake Mix Cookies

I make these all the time and just realized, I haven't put them on the blog yet. So here it is...

(My favorite cake is any chocolate flavor covered in Coconut Pecan frosting. So here is the cookie version. YUM!)

These cookies are super easy to make. Our family favorite is funfettie cookies with rainbow chip frosting.

Ingredients:
1 box any flavor cake mix
1/2 vegetable oil
1/4 water
1/4 flour
1 egg

Directions:
Mix all together, portion out and put on cookie sheet. Bake at 350 for about 10 minutes.
(Makes about 24 cookies)

Notes: I prefer my cookies to be like cake, FROSTED! But you can eat them plain too. I usually frost them as I eat them because I can't stand when cookies stick together from being frosted and then stacked in a cookie jar.

Cafe Rio Chicken

Cafe Rio Chicken

(The recipe for the rice I used on this can be found here.)

As you can tell I made tacos with this. It is so good. We have had it multiple times. It is a nice change from beef tacos.

Ingredients:
2 lbs chicken breasts
1/2 a small bottle of zesty Italian dressing
1/2 Tbsp. minced garlic
1 pkt ranch dressing mix (mixed with 1/2 cup of water)
1/2 Tbsp. chili powder
1/2 Tbsp. ground cumin

Directions:
Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours.
Shred with fork and serve as desired.

Notes: You can also double or triple this to make extras for freezing. Then simply thaw and reheat for a fast and delicious meal. To make Gluten Free, make sure to check the lables. All brands are made different. And if making it a taco, be sure to use corn tortillas. NOT flour.

Recipe: make ahead meals for busy moms

Chicken Flavored Rice

Chicken Flavored Rice

(Sorry I didn't get a picture earlier here it is as left overs)

We are having Cafe Rio style chicken for dinner and I needed some rice to go with it. And I didn't want plain white rice for a chicken taco, that would be boring.

Ingredients:
2/3 cup long grain white rice
2/3 cup angel hair pasta broken into small pieces
2 2/3 Tbsp butter
3 1/3 cups water
1 Bouillion Cube
1 1/3 tsp dried parsley flakes
2/3 Tbsp Onion Powder
2/3 tsp Garlic Powder

Directions:

Melt butter over medium heat. Add rice and pasta. Stir constantly to make sure the rice and pasta don't burn. Cook until the pasta is light brown. Add water and spices and stir well. Turn heat to high and bring to a boil. Turn heat to low and cover pan. Cook 15 minutes or until all the water is absorbed.

Notes: I have adjusted this recipe to serve 4, and to use the things I had on hand. For the original recipe, click here.

Recipe: Food.com

Peanut Butter Cookies

In honor of today being National Peanut Butter Cookie Day, I felt that I should make some PB cookies. I've never actually made PB cookies before, and I'm quite happy with these.

Ingredients:
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter or margarine (softened)
1 egg
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions:
Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.

Heat oven to 375ºF

Shape dough into 1 1/4-inch balls. Place about 3 inches apart on un-greased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.

Bake 8 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

Recipe: Betty Crocker

Frosted Banana Bar

Frosted Banana Bar

Banana Bar

What we need:
1/2 Cup butter
2 Cups Sugar
3 eggs
1 1/2 cups bananas (3 med)
1 tsp. vanilla
2 cups flour
1 tsp baking soda

Directions:
Cream butter & sugar. Beat eggs & bananas & remaining ingredients. Pour into greased 15x10.
(You can use a 9x13; you'll need to adjust the time accordingly.)

Frosting

What we need:
1/2 Cup butter
1 8oz pkg cream cheese
4 cups powder sugar
1 tsp vanilla

Directions:
Cream butter & cream cheese together. Add powder sugar & vanilla and cream together. Spread over cooled banana bars.


These are really good. My kids can't get enough of them, and the hubby and I are enjoying them as well.

Sweet and Sour Chicken

What we need:
2 teaspoon garlic salt
1 teaspoon black pepper
1 beaten egg
4 to six tablespoons cornstarch or flour
1 1/2 cups sugar
1 cup vinegar
1 cup chicken Broth
7 tablespoons ketchup
2 tablespoon soy sauce
7 to 8 boneless, skinless chicken breasts
Directions:
Sprinkle chicken with garlic salt & pepper. Let stand for 5-10 minutes. Preheat oven to 325 degrees.
Dip chicken in beaten egg, then in cornstarch or flour. (cornstarch makes chicken crispier). Place in baking dish.
Sauce: Mix sugar, vinegar, chicken stock, katchup, 3 TBSP corn starch, and soy sauce in medium bowl.
Layer raw chicken breasts in glass dish (9×13). Mix all sauce ingredients in bowl, with wire whisk. Pour directly over chicken breasts.

Bake uncovered at 325 for about 1 1/2 hours, or until sauce is thick and dark in color.

Notes: I did mine in the crock-pot on low for 5-6 hours. I also served it over white rice. YUMMY!
If you use cornstarch it becomes gluten-free.
Remember when cooking gluten-free, to always check the lables, each brand makes their product differently.

Recipe & Picture: Get off your butt and bake

Italian Tilapia

What we need:
Tilapia
1/2 Cup Italian Dressing
2 Large tomatos chopped
1/2 Cup Mozzarella Cheese
1 Tbsp Fresh Parsley

Directions:
Pre-heat oven to 450*.
Place fish in 9x13 pan. Drizzle fish with dressing & bake 25min. Top with cheese and tomatoes. Bake 5 minutes. Sprinkle with Parsley

This was quite yummy, I will be eating this again soon.

Note: cooking time varies on the size/amount of fish, be careful not to over cook it.
*Remember when cooking gluten-free, to always check the lables, each brand makes their product differently.

Recipe: Nichole Munz

Crock Pot Hawaiian BBQ Chicken

What we need:
4-6 Boneless Chicken Breasts (mine were still frozen!)
1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz. can Pineapple Chunks, drained

Directions:
Place frozen chicken breasts in the crock pot and cover with sauce.  Empty can of drained pineapple chunks on top.  Cook on High for 2-3 hours or Low for 4-6 hours.  Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce.  Serve over rice.

Notes: next time I will put the pineapple juice in the crockpot and keep the chunks out till time to serve. I didn't care for the pineapple soaking in the BBQ sauce.

Recipe: Six Sisters Stuff

Grasshopper Cookies

What we need:
Cookie:
1 Devil's Food Cake Mix
1/2 cup oil
1 egg
1/4 cup flour
1/4 cup water
Directions:
Mix all together, put dolops on a cookie sheet and bake at 350* for about 10 minutes.

Cookie Recipe: Heather Munz

What we need:
Peppermint Frosting:

1/2 c. butter, softened

2 Tablespoons milk

2 c. powdered sugar

1 1/2 tsp. peppermint extract

Green food coloring (optional)

Directions:

Mix together all the ingredients (add more or less powdered sugar until you get the consistency you like). Spread on top of each cooled cookie.

What we need:

Chocolate Topping:

2 1/4 c. semi-sweet chocolate chips

3/4 c. butter

Directions:

Melt chocolate chips and butter together in a double boiler OR in a microwave (I usually microwave for 30-second intervals, then stir and repeat until the chips are fully melted). Spread melted chocolate on each cookie.

Frosting recipes: Six Sister's Stuff

Picture: Six Sister's Stuff

Sticky Bun Breakfast Ring

What we need:
1 1/2 tubes Pillsbury Grands buttermilk biscuits
3 Tbsp. butter, melted
1/2 C. pancake syrup (any brand you like)
1/3 C. packed light brown sugar
1/2 tsp. cinnamon

Directions:
Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon. Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

Recipe: The Jones Way