Where Cooking is Fun
We want cooking to be as fun for you as it is for us.

Monday, October 31, 2011

Chili Enchiladas

Happy Halloween to all you
Spooks out there!
Hope your day is filled with delicious food, warm weather
and lots of scary little monsters knocking at your door!

I went to a church function a few weeks ago where everyone brought a pot luck dish to share. I was excited about all the fantastic dishes that everyone brought....which made it really hard to not just sit down and make a pig of myself. One of my favorites (there were many, let me tell you!) was the Chili Enchiladas!!! I WAS in HEAVEN! My picture doesn't do them justice...but trust me, they were so yummy! I was a little leery to try them out on my family because my hubby isn't a big fan of chili, especially from a can...but I was needing something quick for dinner one night and made them anyway. To my utter dismay, he LOVED them!!! My dad and brother came over that night and I warmed some up for them as well...they gobbled the entire pan down. GUESS they WERE a hit because there wasn't one bean left in the pan when everyone got done eating!! I LOVE making meals like that! These Chili Enchilada's are the perfect meal for your Halloween night. They are quick and easy and you can make up a pan long before the kids get home from school. Throw them in the oven just in time to cook while you get ready for the big spooky night.

Chili Enchiladas

10-12 flour tortillas
2 can's chili
4 c. grated cheese
1 can corn (optional)

Fry each tortilla in a small amount of oil. Don't cook too long, you don't want them crispy or they are too hard to roll. Spoon chili down the center of each cooked shell. Add grated cheese, roll up the shell. Place in a 9x13" pan. Repeat until all shells are filled and placed in the pan. Cover rolled shells with 1 can of chili. Top with grated cheese and desired amount of the corn. Cook at 350 degrees for 20-30 minutes or until cheese is melted and bubbly (mine took about 22 minutes). Serve with a dollop of sour cream and diced tomatoes and onions if desired.

*NOTE: I didn't put the entire can of corn on my enchiladas. I probably only used 1/2 can. If your family loves corn, use as much as you like. My family only likes it in small doses....therefore I only use small amounts in this recipe.

Happy Haunting~

Friday, October 28, 2011

Pita Taco's

I love pita pockets because you can put just about anything in them and call it dinner....and everyone loves it! These Pita Taco's are quick, easy and something your family will request over and over again.

Pita Taco's
1 package Pita Bread
grated cheese
dice tomatoes
shredded lettuce
diced onions
sour cream
sliced olives
diced avocado
1 lb ground beef, cooked and drained
1 small can enchilada sauce

Combine enchilada sauce and cooked ground beef, cook until warm. Fill pita bread with desired amount of mixture. Top with your favorite taco toppings. Enjoy!!


Wednesday, October 26, 2011

Breakfast Potato Hash

Breakfast is ONE of my favorite meals of the day! There really isn't a breakfast food that I've met that I don't adore. When I was growing up, my mom made "Hash" all the time. Sometimes it was for dinner, sometimes for breakfast...the kind of meat she used determined the meal we were eating it for. I've always enjoyed a good hash. My kids enjoy this Breakfast Potato Hash...its an "almost" weekly meal at my house. You can put bacon, sausage or ham in it...they are all just as good as the next. Personally, I like it with sausage and then I cover it with fresh salsa...mmmm....can't beat that!

Breakfast Potato Hash
5-6 baked potatoes
**(I always bake a few extra potatoes when I am baking them for dinner, then I refrigerate them and use them for breakfast's, BUT you don't have to use baked potatoes...you can use fresh ones and the hash tasted just as good...the baked ones just cook faster)
3 T butter
5 eggs
1 lb breakfast meat, cooked and drained
grated cheese.

Dice potatoes into small cubes, set aside. Melt butter in large frying pan, add diced potatoes. Cook until golden brown. Add COOKED meat, mix well. In a small bowl beat eggs (scramble) and pour into hot pan with potatoes and breakfast meat. Stir eggs into potato mixture and cook until done. Top with cheese and cover until melted. Serve with toast and tomato slices.


Monday, October 24, 2011

Chocolate Mousse Frosting

Chocolate CAKE...does it get any better?...NO, I don't think it does. YES, I think there are desserts that are EQUALLY as delish...but I don't know if I have found anything that I like better than a good ol' fashioned HOMEMADE chocolate cake (don't even LIKE the boxed ones...they don't count as far as I am concerned...yuck). I usually prefer my chocolate cakes smothered in my homemade frosting BUT after I made this Chocolate Mousse Frosting I decided that it was so scrumptious that I might just BAG the white frosting fetish and frost my chocolate cakes with this creamy delight ALL of the time.

***word to the wise
ONE can not be trusted when this cake is left resting in the refrigerator...keep under constant guard (usually guarding from ones SELF more than any others)

Chocolate Mousse Frosting

3 c. cold milk
3 (3.9 oz) INSTANT chocolate pudding mix
16 oz carton frozen whipped topping

In a mixing bowl, beat the milk and pudding mix for 2 minutes. Beat in whip topping and frost your favorite cake (mine of course was a CHOCOLATE cake)...yep its that easy!


Friday, October 21, 2011

Chocolate Cookie Dessert

HEAVEN...is how I describe this dessert (sorry about the picture...it was the last piece and it looks a little pitiful, but it certainly didn't taste that way). Its full of EVERYTHING chocolate...right down to the crust. This would be a great dessert to take for a potluck dish...OR serve it to your family on a special night (which could be ANY ol' night...because this would MAKE it special)...its a very DANGEROUS dessert to have laying around in your refrigerator if you are the only one home because its too tempting to NOT just snitch a bite every single time you pass the fridge (which would be constantly because you would want more and MORE of it!)...and especially if NO ONE knows your snitching because they DON'T EVEN KNOW THE DESSERT IS THERE. IF you choose to take the risk and have it sitting in your fridge when your home alone, my suggestion is to just eat it ALL, wash the pan and PRETEND it was never there in the first place...therefore saving yourself any explaining as to "what was IN the pan" or "where it all went". ENJOY, is all I have to say! YES...It is THAT GOOD!!!
This dessert is A HUGE 5 star pan of yumminess, in my book!!!

Chocolate Cookie Dessert
35 chocolate sandwich cookies (Oreo's or generic is fine...I used DOUBLE stuff Oreo's because
I love them)

6 T. melted butter
1 8oz. package cream cheese, softened
1/4 c. sugar
2 T cold milk
1 12oz tub whipped topping, thawed, divided

2 (3.9 oz) packages chocolate instant pudding (sugar free works well too)
3 1/4 c. cold milk

Place cookies in a food processor until fine crumbs form. Transfer to a medium bowl; mix in butter. Press into bottom of a 9x13 cake pan. Refrigerate until ready to use.

Whip softened cream cheese (you can soften by placing it UN-wrapped in the microwave for 30 seconds), sugar and 2 T cold milk in a medium sized bowl until well blended. Stir in 1 1/4 c. whipped topping; spread over prepared crust.

Beat pudding mixes and 3 1/4 c. milk with an electric mixer until pudding is set. Pour over cream cheese layer. Let stand for 10 minutes in the refrigerator. Remove from fridge and cover with remaining whipped topping. Refrigerate until ready to serve.

Thursday, October 20, 2011

Hamburger Cupcakes

I've seen these cupcakes floating around the internet for quite a while. I've been looking for any reason to make them! I finally convinced the girls I work with in Primary to get together and whip them up for an activity. They turned out SO cute! They were absolutely delicious and I can't tell you how many people we had gushing over them. That alone was worth all the work it took us to make 100 of these puppies. As long as you aren't whipping up that many these throw together so easy and they are super duper cute. Who can resist these? (My food coloring turned out super pale-- I thought I had true frosting dye but I can't find them. The pale colors were still cute though)

Hamburger Cupcakes

1 box white cake mix (and ingredients to prepare)
1 box brownie mix (and ingredients to prepare)
1 lb powdered sugar
1/2 cup shortening
1 Tbsp. vanilla
1/4 cup milk
Food Coloring (Red, Yellow, Green)

Prepare cake mix as instructed for cupcakes. Prepare brownie mix, use a sheet pan to cook them so the brownies are thinner. Let cool. Mix powdered sugar, shortening, vanilla and milk. If frosting is too thick add a little more milk until it is the desired consistency. If frosting is too runny add more powdered sugar. Separate into 3rds and mix each bowl with separate food coloring. Cut cupcakes in half. With the smallest cookie cutter (or cup) you can find cut "patties" out of your brownies. Place brownie between your cupcake pieces and top with 3 different frosting colors (use a ziplock baggie for each, cut the very edge of the corner tip and you have an easy decorating bag) Let frosting hang over the edge so you get the real effect of condiments (don't worry-- some of ours looked really scary, haha but you will get the hang of it) Replace top of cupcake. Repeat until all cupcakes are finished. Serve and enjoy.


Wednesday, October 19, 2011

Caramel Apple French Toast

This is a great dish for a cool fall morning...really any morning, but apples always make me think of Autumn. Treat your family to an extremely tasty breakfast and start their day off right. This kind of yummy food always puts a smile on my face, I bet it will do the same for your family too.

Caramel Apple French Toast
1 loaf day old bread, sliced 1 1/2 inch thick (I used homemade, you could use something from the deli or French bread if you choose...it just can't be that light and fluffy store bought bread or this will go soggy)
6 eggs
1 c. heavy cream
1/2 c. milk
1 T vanilla
2 t. ground cinnamon
1/2 t. nutmeg
3 T brown sugar, packed

Apples, sliced thinly
Caramel Sauce (recipe below)

THE NIGHT BEFORE YOU WANT TO SERVE THIS, spray a 9x13 pan with pan coating. Place bread slices in the bottom of the pan (until the bottom is covered). Combine eggs, milk, cream, sugar, vanilla and spices in medium sized mixing bowl. Mix well and pour over bread slices in pan. Cover with foil (or lid if you have one) and refrigerate overnight. In the morning, preheat oven to 350 degrees. Bake, COVERED for about 45-50 minutes. Remove foil and bake for 10 minutes more. Serve hot, topped with fried apples and caramel sauce (recipes below).

Fried Apples:
Melt 1/4 c. BUTTER in a frying pan. Place thinly sliced apples in melted butter, sprinkle with cinnamon and saute for 15-20 minutes, until cooked completely through.

Caramel Sauce:
3/4 c. packed brown sugar
1/4 c. flour
1/2 c. butter
1 1/2 c. milk
4 t. vanilla

Combine all ingredient in a medium saucepan and cook over medium heat until thick and bubbly. Stir constantly. Store any leftovers in the refrigerator.


Tuesday, October 18, 2011

Hot Bacon Parmesan Dip

I'm such a social eater. I love sitting down with friends and family and really chowing down on delicious food. A few weeks ago I decided to start making treats for our weekly primary presidency meetings. I took this dip and we licked the bowl clean. I didn't come home with one single speck of dip. It was hot and delicious and the perfect comfort food to sit around and talk with the girls. This dip is perfect for any occasion.

Hot Bacon Parmesan Dip

8 oz cream cheese
1/2 cup mayonnaise
1 cup shredded Parmesan cheese
1 cup shredded Cheddar jack cheese
1/2 cup Ritz crackers crumbs
1 package bacon-- cooked and crumbled

Combine cream cheese, mayonnaise, shredded cheese and 1/2 of the bacon. Mix well. Spread mixture into shallow baking dish. Top with crackers and remaining bacon. Bake at 350 for 10-12 minutes, until cheese is melted and bubbly. Serve with corn chips or crackers.


Monday, October 17, 2011

Pineapple Coconut Muffins

Muffins make for a warm, filling, scrumptious breakfast. I like making them on a cool morning because the oven warms the house up just a titch and the family loves to wake up to the smell of them cooking in the kitchen. Serve them with fruit or cereal or eat them all by themselves. Either way you will enjoy your breakfast and be full when your finished.

Pineapple Coconut Muffins
1 1/3 c. flour
1/2 c. sugar
1/3 c. brown sugar, packed
1 t. baking powder
1/2 t. baking soda
1/2 c. chopped walnuts
2/3 c. rolled oats
1 c. buttermilk
1 cube melted butter
1 egg
2 t. vanilla
1 15oz can crushed pineapple, WELL drained
1/2 c. shredded coconut

2/3 c. brown sugar, packed
1/2 c. flour
1/2 c. shredded coconut
4 T rolled oats
6 T cold butter, cut up

Spray 18 muffin cups with pan coating. In a large mixing bowl combined first 7 ingredients. Mix well. In a separate mixing bowl, stir together buttermilk, melted butter, vanilla and egg. Pour into dry ingredient and mix until dry ingredient is moistened. Don't over mix or your muffins will be tough. Fold in DRAINED pineapple and coconut. Stir gently. Spoon muffin batter into prepared muffin tins. Fill about 2/3 full.

For topping:
Mix all dry ingredient together. Cut in butter with a pastry blender until topping is coarse and crumbly. Sprinkle over the top of muffin batter in each prepared muffin cup. Bake at 400 degrees for 15-20 minutes or until firm. Cool 5 minutes before serving. Serve muffins with butter or better yet- HONEY butter...mmmmmmmm!


Friday, October 14, 2011

Italian Tomato Salad

I love EASY...its so nice to whip something up and not have to spend hours making it. This salad is just that...EASY! If your lucky enough to still have tomatoes in your garden, you could whip this salad up today. Luckily, I picked mine before the temperature fell below freezing so I could make this awesome salad. Several weeks ago I went to a church dinner where everyone brought their favorite pot luck dish to share, this one was one of my favorite salads there. Its yummy and light and doesn't take more than 5 minutes to make it! Its going to be one of those salads that I make over and over again, that's for sure!

Italian Tomato Salad
3-4 c. sliced cherry tomatoes (could use the grape tomatoes as well)
1-2 small cans mushrooms (depending on how many you want to use)
Italian dressing

Combine sliced cherry tomatoes and mushrooms in a medium sized bowl. Stir. Add Italian dressing, as much or as little as you like. Stir and refrigerate for 30 minutes to an hour to marinate. Serve.

*I used Fat Free Italian dressing...it didn't have as good of flavor as the original recipe..so when I make it again, I will use the REAL stuff!


Wednesday, October 12, 2011

Sourdough Bacon Bread

It seems we serve bread with about every dinner dish at my house, so I have to shake things up sometimes and make something different. This bread is a gooey, ooey, plate of goodness. Serve it HOT with just about anything. It melts in your mouth!

Sourdough Bacon Bread
1 un-sliced loaf of sourdough bread
1 cube butter (the real stuff is best), melted
1 lb Monterey Jack Cheese, sliced thin
1 lb bacon, cooked, crumbled and drained

Cut the bread lengthwise, then again the other direction, but don't cut it all the way through to the bottom. It will resemble a checkerboard (sort of). Place bread on a large piece of foil and insert your cheese between the cracks in the bread, in both directions. Sprinkle bacon crumbles all over the bread and in the cracks as well. Drizzle melted butter over bread. Wrap foil around bread and place on a baking sheet. Bake for 15 minutes at 350 degrees. Unwrap bread to expose the top and bake until cheese is melted.... approximately 10-15 minutes.


Tuesday, October 11, 2011

Cinnamon Roll Bites

I crave cinnamon rolls on a regular basis. A few weekends ago I whipped up these bites for Saturday breakfast and then continued to gorge myself until I couldn't feel feelings. Delicious.

Cinnamon Roll Bites

1 can cinnamon rolls (with icing)
1/2 cup walnuts
2 Tbsp. butter, melted
1/3 cup brown sugar
2 Tbsp. corn syrup

Separate dough into 8 rolls. Cut each roll into quarters. Place in a large bowl. Add walnuts. In a smaller bowl mix butter, brown sugar and corn syrup until well blended. Add mix to dough and toss until well coated. Bake in a pie pan for 25 minutes at 350. Microwave icing for 10-15 seconds. Drizzle over warm cinnamon bites.


Monday, October 10, 2011

Lemon Cookies with White Chocolate

I was searching the web one morning for TREATS to make for the family and I fell upon this recipe and thought I would give it a try. I AM SOOOOOO glad I did! THEY are extremely tasty and got gobbled up before I had time to OVER EAT them. My hubby raved and raved about them and said they were now his favorite cookie, right up there with Chocolate Chip Cookies and he said he was giving them an A+! I was thrilled!!! They are scrumptious, not doubt about it!! Whip some up for your favorite people today....they will give them an A+ too!!
for your fabulous creation and for sharing it with all of us! Your AWESOME!

Lemon Cookies with White Chocolate
2 boxes lemon cake mix
1 c. butter, melted
2 eggs
1 T fresh lemon juice (I just used the bottled kind)
1 12oz package white chocolate chips
1/2 t. shortening
powdered sugar

Melt butter. Pour cake mixes into a large mixing bowl and add melted butter. Mix it, add eggs and mix some more. Add lemon juice to the mix. Stir until well combined. Add 1/2 bag of white chocolate chips (I added the entire bag and omitted the other step that you do with the remaining chips in the original recipe...but read ON, you may not want to do what I did, you may want to follow the original recipe....it sounds scrumptious as well..I was just too lazy to do the extra step) Mix until chips are incorporated evenly. Roll into 1 1/2" balls, place on a cookie sheet, press cookie ball down just slightly with your thumb, this helps so that the cookie is flat vs. round. Bake at 350 for 6-8 minutes. DO NOT over bake. Take cookies from the oven when they have cracked on the top. Cool for 2 minutes before removing from pans.
Melt the remaining 1/2 bag of white chocolate chips in the microwave for 30 seconds. Add the shortening to the chips and stir. If they aren't melted enough, put them back into the microwave for another 30 seconds. Don't get it too hot, the white chocolate will get all chalky and uncooperative. Drizzle the white chocolate over the tops of the cooled cookies with a spoon, sprinkle with powdered sugar.


Friday, October 7, 2011

Candy Crack

My dear aunt sent me this recipe and told me that I had to try it...I gathered up the ingredient and made it the day she sent the recipe. I instantly fell head over heels in love with it!!! ITS AMAZING, SWEET AND super addictive!...I wanted more, and MOre and MORE!!! One of her friends gave her the recipe and said that her husband had taken it to work and his coworkers started calling it "CrAcK" because it was so addicting!...Hence the name "Candy Crack"! Your kids will adore it, your husband will become an addict and you will be stuck in the kitchen making it continually (secretly being an addict yourself)....its fantastic and I can't get enough of it!! Its a great "pot luck" snack to serve at parties...just think, you can get all your family and friends addicted too.........I haven't met a person who didn't like it! YUM YUM YUM!!!!
Thank you for the recipe, Aunt Saundra
and a big THANK YOU to Shaela Odd for sharing it with my Aunt!
I will forever be grateful to you both!!!!
Its become my favorite snack!!!

Candy Crack
Toss together~
1 12oz box Rice Chex
1 12oz box Corn Chex
1 12oz box Golden Grahams
3 c. mini pretzels (I couldn't find these so I used the pretzel sticks)
2 c. shredded sweetened coconut
2 c. sliced almonds

2 c. butter (NOT margarine)
2 1/2 c. sugar
1 c. light corn syrup

Melt butter in a large saucepan. Add sugar and corn syrup and stir until dissolved. Heat on medium-high heat until boiling. Stir constantly. Boil for 1 minutes, then pour immediately over Chex mixture. Stir to coat evenly. Spread out on wax or parchment paper to cool. Store in an airtight container.

*NOTE~ This makes a GIGANTIC BATCH...word to the wise...if you don't have a large crowd to feed it to just make 1/2 the recipe! I made the entire batch and shared it with my neighbors, and that worked too...you won't want it to be sitting around your house. Its like a bag of LAYS POTATO CHIP, you can't eat JUST ONE!...SO REMEMBER, WE ARE ALL NEIGHBORS, and I JUST MIGHT LIVE DOWN THE STREET FROM YOU...sharing is a GOOD thing (I can just taste it now)!


Thursday, October 6, 2011

Cheesy Garlic Biscuits

A few weeks ago I went on a cooking hiatus. I blame my laziness. And the hot summer days that beg me to do anything but cook in my kitchen. We took a weekend trip home to visit Hubby's family and we let his mom take care of us. I think I've bragged about her cooking before-- she really is a great cook. I think one of the things I like most about her cooking is that we have completely different styles. So whenever she cooks I get to eat something new and delicious that I never would have made-- and then I get to come home and add it to my dinner rotation. Well-- after watching her cook up some amazing Spaghetti Casserole and delicious Cheesy Garlic Bread I came home determined to start cooking again. The first thing I whipped up were these amazing Cheesy Garlic Biscuits. They are the perfect side to any dish and they are beyond easy to whip up. These will be a staple at our house from now on!

Cheesy Garlic Biscuits
1 3/4 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. garlic powder
5 Tbsp. light butter
1 cup skim milk
1 cup reduced fat cheese

In a large bowl combine flour, salt, baking powder and garlic powder. Cut in butter. Add cheese and milk. Stir to combine. (do not over stir-- just until all ingredients are wet). Drop batter by spoonfuls onto an ungreased baking sheet. Bake at 450 for 10-12 minutes. Serve warm. Makes 12 biscuits.

1 biscuit = 3 points (points plus)


Wednesday, October 5, 2011

Peach Syrup

I made this syrup and served it over Peach Waffles (Monday's Post) and the family fell in love with it. Its so easy to make. Its a change from maple syrup and added so much taste to the waffles themselves. Give it a try....I know you'll thank me later.

Peach Syurp
1 large box peach flavored Jell-o
1 c. water
1/2 c. sugar
2 T cornstarch

Mix gelatin, sugar, cornstarch and water together in a small saucepan. Stir continually so that all the lumps from the cornstarch are mixed in. Bring to a rolling boil and continue to stir for 3-4 minutes. Pour into a cup with a spout and cool for 10 minutes or until slightly cooled and thickened. Serve over pancakes, waffles or french toast...it would even be great over German Pancakes..mmmmmmmm!!! The possibilities are endless!

*Syrup won't get really thick, but it will be thicker than water
**also, this syrup won't store well, so you won't want to save the leftovers.


Tuesday, October 4, 2011

Cookies and Cream Bar

My hubby and I got in a friendly argument the other day when he informed me that Oreo's were just "so-so". He should know better than to get me started on my Oreo's. I could eat an entire package of Double Stuffed Oreo's all by my lonesome. They are SO much better than so-so. Of course I had to prove myself right and found a ton of delicious recipes using my favorite cookie. I think this one changed his mind. ;) Amazing!

Cookies and Cream Bars

1 Devils Food Cake Mix
1 stick unsalted butter, softened
1 egg
1 1/2 cups chocolate chips
14 oz. can sweetened condensed milk
14 Oreo Cookies- broken into bite size pieces

Preheat oven to 350 and line a 9x13 pan with tin foil sprayed with cooking spray. In a large bowl combine cake mix, butter and egg. Mix. (use your hands-- it works MUCH better) Press into baking pan. Top with broken pieces of cookies. Pour sweetened condensed milk over cookies and top with chocolate chips. Bake for 23-25 minutes. (bars will still look wiggly-- but they will set up outside of the oven) Let cool. Remove from pan and cut into squares.


Monday, October 3, 2011

Peach Waffles

Can I just say "DIVINE"!!!! THESE Peach Waffles are delectable...cream of the crop...DELISH!!! They just don't get any better. MY hubby, who is a waffle expert (he absolutely adores waffles) loved these! He gave them a great BIG "MMMMMMMMMM". Can't beat a "family pleasing breakfast" first thing in the morning, its a great way to start the day!

Peach Waffles
2 eggs
1/2 c. milk
1/4 c. melted butter
1 t. vanilla
1 1/4 c. flour
1/2 t. salt
1 t. baking powder
4 t. sugar
1 large peach
1/4 c. chopped almonds

Combine all ingredient in a large bowl except the peach and the almonds. Beat until smooth.
Skin and grate the peach add to waffle mixture. Add chopped almonds and mix well. Cook waffles in waffle iron just like you would any other waffle.

Serve with your favorite syrup, fresh peaches and a dollop of whipped topping.

*Watch for my families favorite way to eat them...
with PEACH SYRUP...upcoming post on Wednesday!