Monday, March 29, 2010

Homemade Thin Mints

This is another favorite girl scout cookie!!!!!

2 1/4 cups flour
1/4 cup cornstarch
6 tbsp. unsweetened cocoa powder
1/2 tsp. salt
1 cup sugar
1/2 cup butter, at room temperature
1/3 cup milk
1/2 tsp. vanilla
3/4 tsp. peppermint extract

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt. In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually add in the flour mixture until fully mixed.

Shape dough into two logs, about 1 1/2 inches in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.

Preheat oven to 375.

Slice dough into rounds not more than 1/4 inch thick-if they are too thick, they will not be as crisp-and place on a parchment lined baking sheet. Cookie will not spread very much, so you can put them fairly close together.

Bake cookies for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Dark Chocolate Coating:

10 oz. dark or semisweet chocolate
1/2 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter. Melt on high in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency between chocolate syrup fudge for a thin coating.

Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper to set up for a least 30 minutes, or until chocolate is cool and firm. (Reheat chocolate as needed to keep it smooth and easy to dip into.

Makes 3 1/2 -4 dozen cookies

Love the chocolate covered thin mint cookies!!! Hope you will too!

Homemade Samoas

Here is a recipe for the girl scout cookie everyone loves!!!

1 cup butter, softened
1/2 cup sugar
2 cups flour
1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
2 tbsp. milk (or less)

Preheat oven to 350.

In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at low speed, add vanilla and milk ( it`s possible you might not need to add milk at all, add just what you need to make the dough come together without being sticky). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour ig your dough is very sticky.

Roll the dough (working in two ot three batches) out between pieces of wax paper tp about 1/4-inch thickness (or slightly less) and use a use a 1 1/2-inch cookie cutter to made round cookies. Place on a parchment lined baking sheet and use a wide straw, to cut a smaller center hole. Repeat with remaining dough.

Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

3 cups shredded coconut
12-oz chewy caramels
1/4 tsp. salt
3 tbsp. milk
8 oz. dark or semisweet chocolate (chocolate chips are okay) May need additional.

Preheat oven to 300. Spread coconut evenly on a parchment lined baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Spread topping on cooled cookies, using about 2-3 tsp. per cookie. Reheat caramel for a few seconds in the microwave is it gets too firm to work with.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 seconds intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt additional chocolate, if necessary) into a piping bag or a ziplock bag with a corner snipped off and drizzle finished cookies with chocolate. Let cookies set completely before storing in an airtight container.

Makes about 3 1/2--4 dozen cookies.

They take a bit of time to make but--they ARE SAMOAS!!! And they are worth it!!!


Thursday, March 25, 2010

Chicken Parmigiana with Fresh Tomato Sauce and Ultimate Stuffed Mushrooms

I made this the other night, and it was a hit!! Everyone loved it!! It was fun to make. I didn't think I was much of a mushroom fan, but the stuffed mushrooms were so delicious!!! And the chicken was really yummy with the homemade tomato sauce. Had just the right zing to it.

Chicken Parmigiana with Fresh Tomato Sauce

1/3 c. Grated Parmesan cheese
1 pkt. Shake 'N Bake Extra Crispy Seasoned Coating mix
4 small boneless skinless chicken breast
1 small onion, chopped
1/4 c. Tuscan House Italian Dressing and Marinade
2 tomatoes, chopped
2 Tbsp. fresh basil ( I used dried)
1/2 c. shredded Mozzarella cheese

Heat oven to 400. Add Parmesan to coating mix in shaker bag; shake gently to combine. Coat chicken with Parmesan mixture, then bake as directed on package.

Meanwhile, cook onions and dressing in large skillet on medium-high heat 4 min or until onions are crisp-tender. Stir in tomatoes; cook 2 to 3 min. or until heated through, stirring occasionally. Stir in basil. Keep warm.

Top chicken with sauce and cheese.

Ultimate Stuffed Mushrooms

20 fresh mushrooms
3 Tbsp. butter
2 Tbsp. finely chopped onions
2 Tbsp. finely chopped red peppers
14 Ritz crackers, finely crushed
2 Tbsp. grated Parmesan cheese
1/2 tsp. Italian seasoning

Heat oven to 400. Remove stems from mushrooms. Finely chop enough stems to measure 1/4 cup. Discard remaining stems or refrigerate for another use.

Melt butter in large skillet on medium heat. Add chopped stems, onions and peppers; cook and stir until tender. Stir in cracker crumbs, cheese, and seasoning; spoon into mushroom caps. Place on baking sheet.

Bake 15 min. or until heated through.

Fool-proof Knot Rolls

A friend asked me to help make rolls for a wedding. I am not a "bread-maker" and making anything with yeast totally intimidates me. She swore that these were fool-proof, and this fool did it! I was so proud to be able make these yummy, flaky rolls. Thanks, Marisa!!

½ c. very warm water
2 Tbls Yeast
Pinch of sugar

Mix with a whisk:
1 C (2 sticks) melted butter or marg
¾ c sugar
2 ½ tsp. salt
4 eggs
Add yeast mixture, 2 c. very warm water and 8 c. flour

Mix well with a spoon/spatula (no mixer!!) until you can’t see the flour

Refrigerate till cold- at least 5 hours- best overnight!

2 hours before ready to serve:
Dump dough onto well floured surface. Shape into a log then roll/ squish
into a rectangle shape about 6-8 in. tall by 3 feet long. Cut with pizza cutter
into 36 strips. Stretch and tie each strip into a knot and place on greased cookie sheet.
Let rise till double in bulk.

Bake 350 13-15 minutes. Makes 3 dozen yummy rolls!


* Doughnuts: deep fry and glaze
* Orange Rolls: Coat with sugar and grated orange rind; frost with orange
* Cinnamon Rolls: Coat with brown sugar and cinnamon; frost

Chicken Enchilada Casserole

Cook and dice:
6-8 chicken tenders OR 2-3 chicken breasts

In a saucepan saute:
2 tsp. oil
1 small onion, grated
1/2 tbsp. garlic powder

Stir in:
1 can cream of mushroom soup
1 can cream of chicken soup
1/2-1 cup milk
cooked chicken

Crush a small 9 oz. bag of tortilla chips, set aside

3-4 cups shredded cheese

In a 9x13 glass cake pan layer:
slightly crushed chips
half of chicken mixture
half of the cheese

Repeat with a second layer ending with cheese on top. Bake at 350* for 30 minutes. Remove from oven and sprinkle with crushed tortilla chips. Serve with sour cream and salsa, if desired.

Wednesday, March 24, 2010

Pao de Quejo (Cheese Bread)

I just recently got this recipe for Brazilian Cheese bread. I used to eat this for breakfast in Brazil almost every day. You might have also had these at Tucanos Brazilian grill.

Pao de Quejo
1/4 cup canola oil
1/4 cup water
1 teaspoon salt
1 cup Tapioca Starch **
1 egg
1/3 cup plain yogurt
1/2 cup grated (shredded...not the shaker kind)parmesan cheese
1/2 cup shredded mozzarella cheese

** tapioca starch (also known as tapioca flour) is a hard item to find. It can be found in some specialty food stores. I buy mine from from a brand called (Barry's) It has a red barn on front.


Preheat oven to 450 degrees F

Combine the canola oil, water, and salt in saucepan and bring to a boil. Place tapioca starch in a metal bowl; pour the oil and water mixture over the tapioca; mix thoroughly. Beat in egg. Stir in yogurt, parmesan cheese, and mozzarella cheese. Pour mixture into mini muffin tins.

Place on the middle rack of the preheated oven. Reduce heat to 350 degrees F. Bake until slightly golden, 25-30 minutes.

Don't be alarmed if the middle looks moist. This is all of the cheese. as long as they spring back up when you touch them, they are done.

Enjoy !!!

Garlic Roast Beef Melts

These are a fave at our house!! They smell good and taste even better!!

1 box frozen garlic texas toast
1 lb. deli roast beef
1-2 green peppers sliced
1 red pepper sliced
1 onion sliced
1 pkg mushrooms sliced
fresh or minced garlic
8 slices Colby cheese {or your favorite kind}

Cook garlic toast according to directions, take out 2 minutes before time is up.
Meanwhile cook peppers and onion with garlic in 2 tbsp. olive oil. When almost done, add mushrooms. Put a few slices of roast beef on the garlic toast, then top with a spoonFULL of pepper and mushroom mixture, then a slice of cheese. Put back in 375 oven till melted.
Take out of oven, inhale, and DEVOUR!!!!!

Texas Roadhouse Rolls and Cinnamon Butter

Texas Roadhouse Rolls Recipe



  1. 1
    Soften yeast in warm water with a teaspoon of sugar.
  2. 2
    Scald milk; cool to lukewarm.
  3. 3
    Add yeast, sugar and enough flour to make a medium batter.
  4. 4
    Beat thoroughly.
  5. 5
    Let stand until light and foamy.
  6. 6
    Add melted butter (which has been cooled), eggs and salt.
  7. 7
    Beat well.
  8. 8
    Add enough flour to form soft dough.
  9. 9
    Sprinkle small amount of flour on counter and let dough rest.
  10. 10
    Meanwhile, clean and dry bowl; grease clean surface of bowl.
  11. 11
    Knead dough until smooth and satiny.
  12. 12
    Put in greased bowl; turn over to grease top.
  13. 13
    Cover; let rise in warm place until double in bulk.
  14. 14
    Punch down.
  15. 15
    Turn out on floured board.
  16. 16
    Divide into portions for shaping; let rest 10 minutes.
  17. 17
    Shape dough into desired forms.
  18. 18
    Place on greased baking sheets.
  19. 19
    Let rise until doubled.
  20. 20
    Bake at 375 degrees for 10 minutes; reduce temperature to 350 degrees for 10 to 15 minutes more.
  21. 21
    Cool on rack.

  22. Texas Roadhouse Cinnamon Butter

    1 1/2 cups (change servings and units)



    1. 1
      Place all ingredients in a food processor and blend until mixture is smooth.
    2. 2
      Serve with hot rolls or muffins.
    3. 3
      This may be stored in the refrigerator.

Roast Beef Roll Ups

These are soooo delicious! They are a quick lunch and taste awesome!!

1 pkg Flat Out Tortillas
1 lb. deli Roast beef {Turkey Pastrami is yummy too!}
1 pkg Cole slaw Salad mix
1 Jar Light Cole slaw dressing

On a tortilla, put a few slices of roast beef, then cole slaw and dressing, then roll up and eat it up!!

**4.5 WW pts. with 3 slices turkey pastrami and 1 Tbsp. regular (not light) coleslaw dressing.

Tuesday, March 23, 2010

Chicken Divan

I got this yummy recipe from a friend. Thanks, Jaymie!

2 chicken breasts, cubed and cooked
2 pkgs. (16 oz. each) frozen broccoli
2 cans cream of chicken
1/2 cup mayo
1/2 tsp curry
1/2 tsp lemon
Put broccoli and chicken in 9x13 pan. Mix everything else and pour over top. Sprinkle with paprika. Bake at 350 for 45 min. Serve over rice.

Monday, March 22, 2010

Stuffed Pepper Casserole

This is good, there`s not so-o much green pepper

1 lb. ground beef
2 green peppers, chopped
3 cloves garlic, minced (or 3 tsp. minced garlic)
2 cups cooked long grain rice
1 jar (26 oz.) spaghetti sauce
1 1/2 cups shredded cheese

Heat oven to 350

Brown meat with peppers and garlic in large skillet; drain.
Stir in rice, spaghetti sauce and 3/4 cup of shredded cheese.
Put onto a 2 qt. casserole dish; top with remaining shredded cheese.

Bake 25 minutes

Sunday, March 21, 2010

Semi-Homemade Donuts

This is such a fun recipe to make. It's so easy and kids love decorating the donuts. They taste yummy too and are a lot less calories than any store bought donuts!

biscuit dough
small circle cutter ( I used a medicine cup from my toddlers Tylenol)
1/4 - 1/2 cup canola oil
paper towels
cinnamon and sugar, chocolate frosting and sprinkles, or powdered sugar

Open the biscuit can and spread all the rolls out. Then using a small circle cutter, press out a donut hole right in the middle (don't forget to save the holes, they cook up nicely too). Heat oil in a pan on medium heat. Depending on how many you make you will need more oil. You want enough oil to cover half of the donut when cooking. Place 3-4 doughy donuts into the pan and leave until bottom is golden brown. They cook fast so keep a good eye on them! then turn them over and cook another minute or so. Using tongs, place the cooked donut on paper towels to drain and cool slightly. Top donuts with cinnamon and sugar, powdered sugar, chocolate frosting with sprinkles, or anything else you can think of!

Friday, March 19, 2010

Triple Chocolate Brownie Cookies

Yes, I did just post a chocolate cookie recipe last week, but these are really good too! And you can NEVER have too much chocolate! These were delicious!! If you have a hankering for chocolate, these will do the trick.

3/4 c. butter, cubed
4 squares (1 oz. each) unsweetened chocolate
2 c. sugar
4 eggs
1-1/2 c. all-purpose flour
1/2 c. baking cocoa
2 tsp. baking powder
1/2 tsp. salt
2 c. (12 oz.) semisweet chocolate chips, divided
2 tsp. shortening

In a small saucepan melt butter and unsweetened chocolate; cool. Transfer to a large mixing bowl; add sugar and eggs. Beat until smooth.
Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture. Stir in 1-1/2 cups chocolate chips. Cover and refrigerate for 1-2 hours or until easy to handle.
Drop by tbspfuls 2 in. apart onto greased baking sheets. Bake at 350* for 7-9 minutes or until edges are set and tops are slightly cracked. Cool for 2 minutes before removing from pans to wire racks to cool completely.
In a microwave-safe bowl, heat shortening and remaining chocolate chips on high for 1 minute or until chips are melted; stir until smooth. Drizzle over cookies. Let stand for 30 minutes or until chocolate is set. Makes 2-3 dozen cookies.

Pineapple Slush Drink

This delicious drink was served at my wedding reception and, I think, the other hot mamas' too. It is super easy, but oh-so-good!! My hubby made this for a Valentine's Day dinner for me last month and I have requested it again since! Enjoy!

1 can pineapple juice (I would guess it is about 64 oz. It is in the juice aisle, not frozen!, at the store.)
1 2-liter of lemon lime soda (ie 7-up or Sprite)

Freeze the can of juice until it is a solid/slush. Empty into a pitcher or punch bowl. Add lemon-lime soda. Stir until slush is broken up and serve! Mmmmm!!!

Tuesday, March 16, 2010

***Wendy's SEVEN Famous Cookie Recipes***

(pictured: Mint Cache cookies)
We've got a 7-in-1 bonus for you today!! My friend, Wendy Christensen, is a master cookie-maker! She is so good that a few years ago, she and her daughter started up a business selling them. They have since quit the business, but she was kind enough to share her recipes with everyone. She starts out with one of 2 different cookie dough variations, a regular cookie dough and a chocolaty dough. She then adds any number of different ingredient mixtures to them. They are amazing!

Here is the first dough "base":
Regular cookie dough:
3 cups flour
1 1/2 tsp. baking soda
1 tsp.salt
1/2 cup butter**
1/2 cup margarine **She recommends doing 1/2 butter and 1/2 margarine. She also melts them first.
1 1/2 cups brown sugar
1/2 cup sugar
2 large eggs
3 tsp. vanilla
In a small bowl, mix flour, soda and salt. Set aside. In a large bowl, cream butter and sugars. Beat in eggs and vanilla. Gradually beat in flour until well blended.

***Now for the variations...
For chocolate chip cookies, add 2 cups chocolate chips.
For her "Grant Slammers" (named for her son!), add: 1 milk chocolate Hersheys bar, broken up and 1 pkg graham crackers, broken in to med. sized chunks, not too small. Place balls of dough on cookie sheet and bake at 350 degrees for 10-12 min. The last 2 minutes of baking, lightly press 1-2 cups of miniature marshmallows on to top of cookies. These taste like S'mores and are SO yummy!!
Chocolaty cookie dough:
Same as regular dough recipe, above, but add 1/2-3/4 cup baking cocoa

***For the variations...
For "Decadent Rocky Road Cookies", add: 2 cups chocolate chips and 1-2 cups pecan halves. Bake at 350 degrees for 10-12 min. The last 2 minutes of baking, lightly press 1-2 cups of miniature marshmallows on top of cookies. Yummy!!
For "Almond Joys", add 2 cups chocolate chips, 1-2 cups coconut, and 1-2 cups almond slivers. Bake at 350 deg for 10-12 minutes. These really DO taste like Almond Joy candy bars!!
For "German Chocolate Delights", add 2 cups chocolate chips. Place ball of dough on cookie sheet. Indent center of dough ball with thumb or end of spoon. Bake at 350 deg for 10-12 min. When cooled, frost centers with 1 container of Coconut Pecan frosting (usually used on german chocolate cakes). Melt 1/2 cup choco chips and drizzle over cookies in crisscrossing motion. These are absolutely delicious!!!
For "Smiley Rileys"(named for her sweet daughter!), add 4 pkgs. Reeses Peanut Butter cups, chopped. Bake at 350 deg for 10-12 min. Pure peanut butter and chocolate bliss!!!
For Wendy's "Mint Caches", the dough is a little bit different. (She said that the dough has to be a lot denser because it needs to hold it's shape so that the mint does not leak.) Here is her recipe for these delicious treats:
1/2 cup sugar
1/4 cup brown sugar
1/2 cup butter, softened
1 egg
1/2 tsp. vanilla
1/4 cup baking cocoa
1 2/3 cup flour
1/2 tsp. soda
1/4 tsp. salt
30 York peppermint patties (I use the off-brand from our local Family Dollar store)

Mix sugar, brown sugar, butter, egg and vanilla until well blended. Add cocoa, flour, soda and salt. Dough should be a firm consistency. Take 1-2 Tbsp. of dough and form around peppermint patty. Bake at 350 for 10-12 min.
Enjoy experimenting with these fabulous recipes. There is something for everyone! Thanks for sharing, Wendy!!

Thursday, March 11, 2010

Chocolate Waffle Cookies

If you know the Whiting women, then you know that we LOVE chocolate! This is a fun recipe where you bake the cookies in your waffle iron. The texture and look of the cookie is so fun, and they are soooo heavenly! My kids have a blast helping me make them, and they love eating them even more!

1/2 c. shortening
1 c. sugar
2 eggs
1/2 c. milk
1 tsp. vanilla
1/2 c. cocoa
2 c. flour

Cream shortening and sugar; stir in eggs. Stir in milk and vanilla. Add cocoa and flour, 1 cup at a time. Mix well. While preparing cookie dough, heat up waffle iron. To bake, drop small teaspoonfuls of dough onto waffle iron and bake for 1-2 minutes (I did 1 min.).

3 tbsp. butter
3 tbsp. cocoa
1/2 tsp. vanilla
1 tbsp. corn syrup
2 c. powdered sugar
3 tbsp. milk

Combine butter, cocoa, vanilla, corn syrup and powdered sugar. Stir in milk to make smooth frosting. Frost cooled cookies. Makes 2-3 dozen.

The cookies are fairly soft just cooking them a minute in the waffle iron. After I frost the cookies and let the frosting set I put them in an airtight container. This keeps the cookies melt-in-your-mouth soft. Mmmmmm! A fun and delicious treat!

Cheater Sloppy Joes

I'm all about easy, and this is a quick and easy recipe for sloppy joes.

1 lb. ground beef
1 can Campbells Italian Tomato Soup (or I have used regular tomato soup and added italian seasoning)
2 tsp. worcestershire sauce
1/4 cup water
1/8 tsp. pepper
6 hamburger buns (I like to toast these under the broiler for a minute first)

In skillet, brown beef. Drain fat. Add soup, water, worcestershire and pepper. Stir and heat through. Serve on buns. Serves 6

Wednesday, March 10, 2010

Blog Giveaway WINNER!!

We are excited to announce the winner of our cute recipe card holder! We used to randomly generate a number from our entries and the winner was entry #8, Heather!! Heather, we will email you to get your address and then get that in the mail to you!! Thanks to everyone for having some fun with us. We appreciate your support! Watch for lots of new recipes to be posted!

Monday, March 8, 2010

Blog Giveaway!!!

We are having so much fun sharing these recipes and are so grateful for the kind comments that we are hearing about recipes that you are enjoying! To thank everyone for their support, we are excited to announce that we are doing a blog giveaway! We will be giving away a recipe card holder, made by one of our hot mamas, to the winner. You get one entry for each of the following that you do:
-Become a follower on our blog (if you already are, that still counts! Remember to leave us a comment though!)
-Post a link to this blog on your facebook page
-Add our blinkie to your blog
-Tell us your favorite recipe from this blog that you have tried (in your comment on THIS post)
-Blog about our giveaway
To enter leave a comment on THIS post, telling us which of these you did so we know how many times to enter you. Also, please leave contact info and/or a link to your blog, so that we can contact you if you are the WINNER! Winners will be chosen using an online random number generator, and will be announced here on Wed., March 10th. Good luck, everyone!!

Grandma Weeza's Buttermilk Pancakes

About 6 years ago Thad and I woke up one Saturday morning and pancakes sounded really good to us. We were so sad when we discovered that we didn't have any pancake mix. So we searched the internet for a recipe from scratch. We came across this one and decided to try it. We loved it!! We haven't bought pancake mix ever since!

2 eggs (slightly beaten)
2 cups buttermilk (if you don't have buttermilk use 1 tbsp. vinegar OR lemon juice for every cup of milk that you need. For this recipe you would use 2 tbsp. vinegar OR lemon juice and add milk to make two cups. Let sit for 5 minutes before you use in recipe)
1 tsp. baking soda
2 cups flour
3 tbsp. sugar
1 tsp. salt
1 1/2 tsp. baking powder
3 tbsp. oil

Beat eggs and add buttermilk with baking soda stirred in. Stir. Add flour, sugar, salt and baking powder. Stir. Fold in oil. (Caution: Do not over stir; Grandma says leave a few lumps.) Lightly grease or spray hot griddle heated to 375*. Spoon circles of batter and turn when puffed up and full of little bubbles. *May add blueberries, or drained pineapple bits after batter is poured.

Makes 12-15 pancakes.

Idona`s Chicken Pot Pie

I`m excited to share this recipe! Idona is my very favorite cousin! We grew up together, we shared love of the Osmond Brothers, we even had the measles together as children, we share a family name that we are both proud of and a great love for our fathers, who gave that name (Bingham) to us! She inspires me, she makes me laugh, and I love her so much!

This recipe makes 1-9x13 AND 1 9x9 pan.


1 lb. margarine or butter (cold)
1 80z. pkg. cream cheese
4 1/2 cups flour

Cut butter and cream cheese into flour just as you would any pie crust. Mix well, until you can form a ball. Roll out on a floured surface, or I use a pizza roller and just roll it out inside the pans and up the sides, REMEMBER to save enough dough for top crust.


4 1/2 cups cooked cubed chicken or turkey
3 cans of cream of chicken soup
1 16oz AND 1 8 0z pkgs of frozen peas and carrots
Optional--minced onion to taste, and 1 cup frozen Country style hash browns. Mix well and pour into pans.

Roll out top crusts to fit pans. Crimp edges to seal. Brush top of crusts with one well-beaten egg. Make 6-8 slits on top of crust for ventilation.

Bake at 400 degrees on BOTTOM rack for 15 minutes, move to MIDDLE rack and turn down heat to 350 degrees for 30 more minutes, until golden brown.

Can be made up and frozen. . . Thaw before baking!

Thank you Idona Bingham Salisbury, now in Logan, Utah for sharing this with me and agreeing to let us put it on our blog!!

Chicken Fettuccine Alfredo

Mike and I really liked this! We hope you enjoy it too!

1 pkg. (12 oz.) fettuccine noodles
8 bacon strips, cut in 1-in. pieces
1 lb. boneless skinless chicken breasts. cubed
2 cups sliced fresh mushrooms
6 green onions, thinly sliced
1 garlic clove, minced
1 1/2 cups half-and-half cream
1/2 cup shredded Parmesan cheese
1 tsp. Paprika
1/2 tsp. black pepper
Additional shredded Parmesan cheese

Cook fettuccine according to pkg, directions. Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels to drain, reserving 2-3 Tbsp. drippings. Saute chicken in drippings until no longer pink. Add the mushrooms, green onions and garlic; saute until mushrooms are tender.Stir in the cream, cheese, paprika and pepper. Reduce heat; simmer, uncovered, for 5-10 minutes. Stir in the reserved bacon. Drain fettuccine noodles; place in a serving bowl. Add chicken mixture; toss to coat. Garnish with additional cheese.
Yield: 6 servings

Tuesday, March 2, 2010

Penny's Pancakes

This recipe is from April's mom, Penny. These pancakes from scratch are super yummy and fluffy. You'll never want to make them from a box again!

In one bowl mix:
3 cups self-rising flour
2 tbsp. sugar

In second bowl mix:
3 cups milk
2 tbsp. vegetable oil
1 egg

Mix into flour mixture and stir well.