Devil's Food Cookies

1 box devil's food cake mix
1 teaspoon water
2 eggs, beaten
1/2 cup canola oil
powdered sugar


Combine dry cake mix with water, eggs, oil; mix well.

Shape dough into 1 inch balls.

Roll in powdered sugar.

Place on a greased cookie sheet and bake at 350* for 10 minutes.

I've been making these cookies since the boys were very small, and they still like them just as much now as they did then. They are quick and easy!

Oven Fried Potatoes

Potatoes (I use 5 - 6 medium-large potatoes for our family)
Onion powder
Garlic powder
Paprika
Olive or canola oil

Peal and dice potatoes into bite size pieces.

Put potatoes in a plastic bowl with a tight fitting lid.

Drizzle with oil, and sprinkle with onion powder, garlic powder and paprika.

Put lid on bowl and shake to evenly distribute seasonings and oil.

Place on baking sheet and bake at 400* for 30-40 minutes or until potatoes are cooked to your desire. It may be necessary to stir potatoes half way through cooking time to prevent over browning on the bottom.

Salt when you remove potatoes from oven and serve.

Coffe Cake from Starbucks

Topping:
1 cup flour
1 cup brown sugar, packed
1/2 cup butter, softened
1 teaspoon cinnamon

Cake:
1 cup butter
3/4 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk

Preheat oven to 325* Spray a 9 X 13 inch pan with non stick cooking spray.

Make topping by combining all topping ingredients. Mixture should have the consistency of moist sand.

In a large bowl, cream together butter, brown sugar, granulated sugar with an electric mixer until smooth and fluffy. Add eggs and vanilla, mix well.

In a separate bowl, combine flour, baking powder and salt. Add this dry mixture to the moist mixture a little at a time. Add milk and mix well.

Spoon half the batter into a 9 X 13 inch pan, spread out evenly.

Sprinkle 1/2 the topping mix over.

Top with second half of batter and smooth out.

Sprinkle remaining topping mix over all. Be sure the topping mixture covers all the batter.

Bake 50 minutes or until the edges begin to brown. Cool on a rack.

This is actually one of Caleb's recipes. He is great at finding recipes on the internet from his favorite places. Starbucks has nothin' on my boy!

Taco Salad

1 lb ground chuck
1 package taco seasoning
1/2 (14.5 oz) package nacho cheese Doritos
2 cups shredded cheddar cheese
1/2 cup ranch salad dressing
chopped lettuce
chopped tomato
chopped green onion (optional)
1/2 can kidney beans (optional)

Brown ground chuck, drain of any grease, and add taco seasoning. Set aside to cool.

Place chips in a large bowl, and break into bite size pieces.

Top chips with meat, cheese, lettuce, tomatoes and onion.

Pour ranch dressing over all and toss to coat. If the ranch dressing is very thick, I like to thin it down by adding a little milk.

Serve with extra chips, if desired.

This is a great summer time lunch or quick dinner.

Chicken and Pasta Primavera

2 tablespoons canola oil
1 large green pepper, sliced thin
1 large onion, sliced thin
1 1/2 cups fresh broccoli floweretts
1 teaspoon minced garlic
1 1/2 cup cooked and diced chicken
1/2 cup reduced sodium soy sauce
1 cup apple juice
1 package thin spaghetti
1/2 cup toasted almond slivers

Cook spaghetti according to package directions; meanwhile...

Heat oil in a large skillet, stir in pepper, onion, broccoli and garlic.

Cover and cook, stirring occasionally until vegetables are crisp-tender, about 10 minutes.

Stir in chicken pieces, soy sauce and apple juice; heat through. Add almonds and toss to mix.

Drain spaghetti and place in a large pasta serving dish.

Pour chicken and vegetable mixture over pasta and serve.

Spaghetti Casserole

1 lb ground chuck
1 medium onion, diced
1 can Hunt's pasta sauce (traditional or garlic and herb)
1-8 oz carton sour cream (I use light)
1-8 oz package shredded mozzarella cheese
1 package refrigerator biscuits
2 tablespoons melted butter
1/3 cup grated Parmesan cheese

Brown ground chuck and onion; drain well.

Add pasta sauce and heat to bubbling.

Pour into a 2 quart casserole dish and allow to cool slightly.

Spread sour cream evenly over meat mixture.

Sprinkle mozzarella cheese evenly over sour cream.

Mix butter and Parmesan cheese together, making a paste.

Separate biscuits and place on top of mozzarella cheese in casserole dish, sides touching.

Spread butter/Parmesan paste on top of biscuits, covering thoroughly.

Bake in 350* oven until biscuits are golden brown; 25-30 minutes.

It is sometimes difficult to get the bottom of the biscuits cooked...just lift the edge of one up towards the center and make sure it is done before taking out of oven.

When this dish is on the menu and the kids ask what's for dinner, I always say,"Spaghetti Casserole...you know the one with no spaghetti."

Chicken Divan

2 cups diced, cooked, chicken breast
1-10 oz package frozen broccoli spears ( I like to use fresh and cut it into smaller pieces)
1-8oz carton sour cream (I use light)
4 tablespoons butter or margarine, melted
1 can cream of chicken soup (I use healthy request, less fat and sodium)
3/4 cup cheddar cheese

Cook broccoli and drain.

Lay broccoli in bottom of 9 X 13 inch casserole dish.

Mix sour cream, butter and cream of chicken soup; add diced chicken and mix well.

Spread chicken mixture over broccoli.

Sprinkle with cheddar cheese.

Bake in 350* oven for 25 - 30 minutes.

This is really simple and all my guys like it. Add a salad and some bread and you've got dinner!

Orange Tapicoa Salad

2 packages tapioca pudding mix
2 packages orange jello gelatin
1 can mandarin oranges, drained and diced
1 package Dream Whip whip topping mix

Cook tapioca in 4 cups boiling water for 4 minutes while stirring. Remove from heat.

Add jello gelatin and stir to dissolve.

Place in refrigerator until set. This can take up to an hour or two. I speed things up by placing it in the freezer and checking every 15 minutes or so.

Whip one envelope of Dream Whip according to package directions.

Fold oranges into the gelatin mixture and then fold in Dream Whip.

Chill and then serve.

This is my sister-in-law, Christie's recipe. It has become a favorite on my side of the family at holiday meals. Thanks for sharing, Christie!

Pumpkin Bread

a great mid morning or after school snack...yummm!

2 cups sugar
1 teaspoon cinnamon
2 teaspoons soda
1 1/2 teaspoons salt
4 eggs, beaten
1 can pumpkin
1 cup canola oil
2/3 cup water
3 1/2 cups flour

In a large bowl, mix flour, sugar, soda and salt, stir until well blended.

Make a well in the center of flour mixture and add remaining ingredients; mix well. I find my large wire whisk works well to do the mixing. Pour batter into two greased (or sprayed)regular sized loaf pans, or 4 small loaf pans.

Bake in 350* oven for 1 hour for regular size and 40-45 minutes for the small pans. Check done-ness with a toothpick inserted in the middle. Bread is done when it comes out clean.

Everyone except Jonah likes this bread....he just hasn't come to appreciate a warm slice on a cool morning....I have hopes he will one day!

Peach Cobbler

1 stick margarine or butter
3/4 cup milk
1 cup flour
1 cup sugar
1 1/2 teaspoons baking powder
dash salt
1-15 oz can peaches, diced and heated in a saucepan
3/4 cup sugar

Melt margarine in 9 X 9 inch baking pan.

Mix milk, flour, 1 cup sugar, baking powder and salt until smooth.

Pour over melted margarine.

DO NOT STIR!!

Pour peaches and peach juice over this mixture.

DO NOT STIR!!!

Sprinkle the remaining 3/4 cup sugar over mixture and bake at 375* for about 45 minutes.

The peaches will magically sink to the bottom and a wonderful cobbler crust will form on the top.

Serve warm with vanilla ice cream.........

This is one of Caleb's favorite desserts and I often make it for his birthday.

Tortilla Appetizers

These are so tasty and take only a little time to throw together. I like to make them earlier in the day or even the day before to let the flavors really mingle and get to know each other. Everyone in our family loves these and request them often!

1 package large tortillas
2 -8 oz. packages cream cheese, softened (it is fine to use low-fat)
1/3 cup mayonnaise, can substitute Miracle Whip(can use light)
2 tablespoons green onions, chopped
1/4 cup black olives, chopped
2 -2 1/2 oz package sliced, pressed, cooked ham

Combine cream cheese and mayo.

Spread a thin layer on each tortilla then sprinkle each with green onion and black olives.

Place 4 pieces of ham on each tortilla.

Roll up tortillas, wrap tightly with plastic wrap and refrigerate at least 2 hours.

When ready to serve, cut each tortilla in 3/4 inch slices.

Makes about 64 appetizers.

Jello Bananas

Bananas,
how ever many you need

dry jello,
I use strawberry or cherry flavor







Slice bananas into rounds.

Sprinkle with dry jello. You will not use the entire box. One box will make this dish many times.

Gently stir to coat bananas with jello.

Chill, stir again before serving.

The moisture from the bananas and the jello combine and create a "sauce" coating the bananas.

This is one of Jonah's favorites. When he was little, and still occasionally now, he would prepare this for a side dish for our dinner. I don't remember who gave me this idea, but it has stood the test of time.

Barbeue Brisket

melts in your mouth...

brisket
2 tablespoons liquid smoke
garlic salt
onion salt
celery salt
pepper
worchestershire sauce
Adolf's tenderizer
nutmeg
brown sugar
bbq sauce

Pour liquid smoke over meat placed in aluminum foil then sprinkle with tenderizer- let set 1 hour.

Sprinkle on all other ingredients EXCEPT bbq sauce.

Close foil tightly and bake in covered pan @ 250*-300* for 5 hours.

Remove from oven, uncover meat, pour off juices, and let rest a few minutes.

Slice meat thin and cover with bbq, cover the pan and return to 250* oven for 1 hour.

This recipe was shared with me by my mother in law. She is a wonderful hostess and a super lady and I am lucky to have her in my life.

Monterey Chicken

4 boneless skinless chicken breasts
salt and pepper
olive oil
1/2 cup barbecue sauce
8 slices bacon
Monterey Jack Cheese
1 tomato, diced small
3 green onions, diced small

Place bacon on a shallow baking pan lined with foil and bake at 350* for 20-25 minutes or until desired crisp. Remove from oven, drain on paper towels and set aside.

Place each chicken breast between 2 sheets of wax paper and with the flat side of a meat tenderizer, flatten chicken.

Salt and pepper each piece of chicken.

Heat olive oil in large skillet. Add chicken and cook about 4 minutes on each side, or until done.

Remove from skillet to an ovenproof serving platter.

Immediately spread 2 tablespoons barbecue sauce on each chicken breast, then top with 2 sliced bacon.

Slice Monterey Jack cheese in lay evenly over bacon topped chicken breast.

Place under broiler just until cheese starts to melt, remove from oven.

Sprinkle diced tomatoes and green onions over chicken and serve.

Caleb had this one night at Chili's. It looked so good, but easy at the same time. We came home a cruised the internet till we found a recipe that was close. I tweaked it a little, and even now I leave off the bbq for Drew. It's a keeper!

No Bake Cookies

1 stick butter
2 cups sugar
5 tablespoons cocoa
1/2 cup milk
1 teaspoon vanilla
1/2 cup peanut butter
3 cups quick oatmeal






In medium saucepan, bring butter, sugar, cocoa and milk to a boil.

Boil 1 minutes, stirring constantly to prevent scorching.

Remove from heat and add vanilla, peanut butter and quick oats. Stir to combine well.

Drop by teaspoonful onto wax paper.

This is often dessert for us. I will make 1/2 a batch to keep us from eating them all...each of us are a little bit of a "Cookie Monster".

Big Chocolate Chip Cookie Cake

2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup shortening
3/4 cup white sugar
3/4 cup brown sugar
1 teaspoon vanilla
1/2 teaspoon water
2 eggs
1 cup chocolate chips

Cream shortening, white sugar and brown sugar.

Add vanilla and water, mix in eggs.

Add flour, baking soda and salt. Mix well.

Spread in 2 greased round pizza pans. Smooth to within and inch of the edge of the pans. Sprinkle both with chocolate chips.

Bake 10-12 minutes at 375*.

This can be decorated with frosting for any occasion.

*You can add the chocolate chips to the cookie dough, but I find it is more difficult to spread, so I add them at the end.

I asked my sister-in-law Janice to share this recipe with me....I'm so glad she did. The boys ask for this often and it is easy to decorate it for a special occasion. It is especially good for a group of kids for a small birthday party. Thanks for sharing Janice!

S'more Clusters

6 Hershey bars broken in pieces
1 1/2 teaspoons oil
2 cups mini marshmallows
10 whole graham crackers broken in pieces

Melt chocolate bars and oil in large microwaveable bowl.

Stir in marshmallows and graham crackers until will combined.

Spoon in paper lined muffin cups, about 1/3 cup each.

Refrigerate for at least and hour before serving.

Cheerios Treats

3 Tablespoons butter
6 cups mini marshmallows
1/2 cup peanut butter
5 cups cheerios

Spray a 9X13 inch pan with non stick cooking spray.

Melt butter in a large microwave safe bowl.

Add marshmallows and return to microwave until marshmallow begin to puff up.

Remove and add peanut butter, stir to combine.

Add cheerios to marshmallow mixture and mix to combine well.

Pour into prepared pan, cool and cut into squares to serve.

*This can be made on the stove top by melting butter, marshmallows and peanut butter and pouring over cheerios to combine.

Poppy Seed Bread

2 1/4 cup sugar
1 cup plus 2 tablespoons vegetable oil (I use canola)
3 eggs
3 tablespoons poppy seeds (in the baking aisle with the spices)
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons butter extract
3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk

Glaze:
3/4 cup powdered sugar
1/4 cup orange juice
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon butter extrat

In a large mixing bowl, combine the first seven ingredients until blended.

Combine the flour, baking powder and salt.

Add flour mixture to sugar mixture alternately with milk just until moistened.

Spray 2 loaf pans with non-stick cooking spray.

Pour batter onto pans. Bake at 350* for 55-60 minutes or until a toothpick inserted in the middle comes out clean.

In a small bowl, combine glaze ingredients; drizzle over warm loaves.

Cool 10 minutes until removing from pans to wire racks.

Chicken Bacon Ranch Sandwiches

2 whole, boneless, skinless, chicken breasts, diced
6-8 slices of bacon, diced
1/2 medium onion, diced
salt and pepper as desired
hoagie buns or any bun of your choice, sometimes I use whole wheat hotdog buns






In a large skillet, over medium high heat, drizzle 1-2 tablespoons olive oil. Add chicken, bacon and onions (salt and pepper if desired) and cook till done and browned, stirring occasionally to prevent burning. Remove from heat.

Split and toast 5 hoagie buns under the broiler.

Top one half of each bun with chicken/bacon/onion mixture, then top with a slice of provolone cheese.

Return to oven under broiler until cheese is melted.

Add ranch or other favorite condiment, top with other half of bun and serve.

I like to jazz mine up with lettuce, tomato and maybe a pickle. The boys are happy with meat, bread and cheese!

Bubble Pizza

2 lb ground chuck
2 14 oz jar pizza sauce
2 cups shredded mozzarella cheese
2 7.5 oz can biscuits

Preheat oven to 400*.

Brown ground chuck, drain.Stir in pizza sauce.

Pour mixture into a 9 x 13 inch baking dish.

Cut biscuits into quarters and spread evenly over meat mixture.

Bake until biscuits are brown, 10-12 minutes.

Remove from oven and sprinkle cheese over the top. Return to oven until cheese melts.

This is not a recipe I make a lot. It is good in the summer when I need a quick, filling lunch to feed the guys.

Our Favorite Lasagna

1 lb turkey breakfast sausage, browned and drained
1 26.5 oz can of Hunt's Traditional spaghetti sauce
9 Lasagna noodles, cooked and drained
2 cups shredded mozzarella cheese (when possible I always buy a block of cheese and grate it myself...so much better)
Parmesan cheese, if desired

After turkey is browned and drained, add sauce and mix well.

Place 1/2 of the sauce mixture in bottom of 9 x 9 inch pan.

Sprinkle with approximately 1 1/2 cup mozzarella cheese.

Top with 3 layers of lasagna noodles. They will be too long, just trim them with a knife or scissors and throw away the ends.

Top with remaining sauce and mozzarella cheese.

Sprinkle desired amount of Parmesan cheese on top.

Bake at 350* for 30 minutes or until hot and bubbly.

My guys like things simple. No fancy cheeses or odd veggies in their lasagna. The addition of the turkey sausage makes this a hit with all of them.

Crescent Chicken Roll-ups

1 cup cooked, shredded chicken breast
1/2 cup grated cheddar cheese
1 cup milk
1 can crescent rolls
1 can cream of chicken soup

Mix chicken and cheese, set aside.

Mix soup and milk to make a sauce, pour into an 8 X 8 inch baking pan.

Unroll crescents and separate into individual triangles. Flatten slightly. Fill each triangle with chicken and cheese mixture. Roll up to make a little pocket for each one, and place on top of sauce.

Bake at 350* for 25 to 30 minutes.

This is a great way to use up left over chicken. I often use up part of a sticky chicken, or a rotisserie chicken.

Penne Pasta and Smoked Sausage

2 cups uncooked penne pasta (I like the mini ones)

1 1/2 cups french fried onions, divided
1 1/2 cups milk
1 cup (4oz) shredded mozzarella cheese, divided
1 can condensed cream of chicken soup, undiluted
1 lb. smoked sausage or fully cooked kielbasa, cut into 1/4 inch slices
1 cup frozen peas (I leave these out...no one likes peas in this house!)

Cook pasta according to package directions.

Meanwhile, in a large skillet, brown sausage over medium heat for 5 minutes; drain.

In a large bowl, combine milk and soup. Stir in 1/2 cup french fried onions, 1/2 cup cheese, peas (if you like that kind of thing), and sausage.

Drain pasta and add to sausage mixture. Transfer to a 9 X 13 inch baking dish. Cover and bake at 375* for 25-30 minutes or until bubbly.

Remove and sprinkle with remaining french fried onions and cheese. Bake uncovered and additional 3 to 5 minutes or until cheese is melted.

"Pasta and sausage, oh darn," says Doug. He loves all pasta and all sausage!

Crispy Pretzel Bars

1 cup sugar
1 cup light corn syrup
1/2 cup peanut butter
5 cups rice crispies
2 cups pretzel sticks broken in half
1 cup plain M&Ms

Heat sugar and corn syrup in saucepan until sugar is dissolved, stirring constantly.

Remove from heat and stir in peanut butter until well blended.

Add the cereal, pretzels and M&Ms; stir until coated.

Press into a greased 9 X 13 inch pan.

When cooled, cut into bars to serve.

No Bake Granola Bars

2 1/2 cups rice crispies
2 cups uncooked quick oatmeal
1/2 cup brown sugar
1/2 cup light corn syrup
1/2 cup peanut butter
1 teaspoon vanilla
1/2 cup mini chocolate chips

Spray a 9 X 13 inch pan with non stick spray.

Combine first 2 ingredients in a large bowl, set aside.

Bring brown sugar and corn syrup to a boil, stirring constantly, remove from heat.

Stir in peanut butter and vanilla.

Pour over dry ingredients and stir until well coated.

Let stand a few minutes to cool slightly.

Stir in mini chocolate chips and then press into a 9 X 13 inch pan. Cool on a rack, then cut into bars and serve with a tall glass of cold milk.

Breakfast Casserole

1 # ham, cubed (may substitute bacon or sausage, cooked and drained)
9 eggs
1 1/2 cups milk
3/4 to 1 cup shredded cheddar cheese
6 slices bread, cubed
1/2 teaspoon dry mustard (I have omitted this and it still turns out fine)
1 teaspoon salt

Combine all ingredients and add to meat. Bake at 350* for 35 to 45 minutes.

Can be made before and refrigerated to bake the next morning.

Bacon Cheeseburger Pasta

8 oz. uncooked pasta
1 # ground chuck
6 strips bacon
1 can tomato soup
1/2 soup can water
1 cup shredded cheddar cheese

Cook and drain pasta according to package directions.
Meanwhile cook bacon and ground chuck until browned, drain well.
Add pasta, soup and water to skillet with drained meat. Heat through.
Sprinkle with cheese, cover till cheese is melted.

Stromboli

1 package(3 oz) real bacon bits
2 oz thinly sliced turkey
2 oz thinly sliced ham
4 oz (1cup) shredded cheddar cheese
1 (11 oz) can Pillsbury Refrigerated Crusty French Loaf


Heat oven to 350*. Spray cookie sheet with nonstick cooking spray.

Unroll dough. Sprinkle cheese and bacon bits over top of dough.

Top with turkey and ham.

Starting with long side, roll up dough; press edges to seal.

Place on sprayed cookie sheet. Make 3 to 4 slits in top of loaf.

Bake at 350* for 23 to 28 minutes or until golden brown. Cool 5 minutes.

Cut into 1 inch diagonal slices.

We like it with marinara sauce for dipping.

Sticky Chicken

2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper

Combine above ingredients in a small bowl, set aside.

1 whole onion, chopped

1 whole chicken for roasting
(remove giblets and neck from inside chicken, rinse chicken inside and out, pat dry)

Rub spice mixture over skin and inside chicken.

Place in a large resealable plastic bag, seal and place in refrigerator overnight. I have skipped this step and still get great results.

When ready to roast, stuff chicken cavity with chopped onions. Place chicken breast side down in roasting pan.

Roast uncovered at 250* (that's not a typo) for 5 hours. Baste occasionally with pan juices. The chicken will become golden brown and be so delish!