Light and Fluffy no-bake Cheesecake

This recipe is from Shawnna. It sounds really yummy!

1-8oz pkg cream cheese softened
1-tub (reg size) cool whip
1/4 c. white sugar
1 tsp vanilla
1 graham cracker pie crust

Mix cream cheese and sugar together until smooth (so there aren't any sugar crystals). Fold in cool whip and vanilla. Make sure that the bottom of the bowl gets thoroughly mixed. Pour/scrape mixture into pie crust. Let set in fridge for at least 2-3 hours to completely set. Top with favorite pie topping and enjoy. Also if you like a less sweet cheese cake, I only add half cool whip, and add equivalent of the other half of cool-whip of sour cream, usually a cup and a half or so. By doing that it makes the cheese cake a little less fluffy as well.

Pumpkin somethin'

I love making this cake around the holidays. I got this recipe from David's (bro-in-law) mother. Its not thick like pumpkin pie, way easier to make, I like it better! I did half walnut other half without. This is a delicious cake!
Ingredients

* 1 (15 ounce) can pumpkin puree
* 1 (12 fluid ounce) can evaporated milk
* 3 eggs
* 1 cup white sugar
* 4 teaspoons pumpkin pie spice
* 1 (18.25 ounce) package yellow cake mix
* 1/2 cup butter, melted
* 1 1/2 cups chopped walnuts

Directions

1. Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
2. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
3. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
4. Bake at 350 degrees for 1 hour or until a knife inserted near the center comes out clean.

Sour cream sugar cookies

These Cookies are so good, so is the dough! I like this recipe better than regular sugar cookies.
Ingredients:
1 1/2 cups white sugar
1 cup butter
1 teaspoon vanilla extract
2 eggs
1 cup sour cream
5 cups all-purpose flour
1/2 teaspoon salt

1 teaspoon baking powder
1 teaspoon baking soda
1 (8 ounce) package cream cheese
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioners' sugar
Directions

1. Cream together 1 1/2 cups white sugar, butter or margarine, 1 teaspoon vanilla, and eggs. Add sour cream.
2. Mix together 5 cups flour, 1/2 teaspoon salt, baking powder and baking soda. Gradually add to the egg-sugar mixture.
3. Cover and chill dough for 1 hour.
4. Preheat oven to 375 degrees F (190 degrees C).
5. Roll out on lightly floured surface to 1/4 inch thick. Cut out cookies. Bake on lightly greased cookie sheet for 10 - 12 minutes.
6. To Make Frosting: In small bowl, with mixer at medium speed, beat together the softened cream cheese and evaporated milk until smooth. Add 1 teaspoon vanilla, 1/8 teaspoon salt and confectioners' sugar. Beat until well blended. Color as desired and frost cooled cookies.

Honey Oat Bran Bread

I finally had some time to make some bread and decided to use up some oat Bran that was in the cupboard. Aaron loved this bread we ate it too fast for a picture. I will make it again but I had to put it somewhere because I didn't follow an exact recipe.

* Bread Machine
* 2 1/4 cups water
* 2 cups oat bran
* 4 cups wheat bread flour
* 1/4 cup honey
* 2 Tsp salt
* 4 TBS butter
* 4 Tsp tsp active dry yeast
Be sure to add all the ingredients to your bread machine in the following order:
Water, White Bread Flour, Wheat Bread Flour, Honey, Salt, Butter, Yeast.

Peanut Butter Cookies

These cookies really came out so great. I have made lots of peanut butter cookies and this was by far the best. They are soft, not crunchy, not chewy. I put kisses in the middle. I got the recipe from Recipes.com but I changed what they had because of reviews and came out with this...

INGREDIENTS

* 1 cup salted butter
* 1 1/2 cup creamy peanut butter
* 1 cup white sugar
* 1 cup packed brown sugar
* 2 eggs
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 1/2 teaspoons baking soda


DIRECTIONS

1. Cream together butter, peanut butter and sugars. Beat in eggs.
2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
3. Roll into 1 inch balls flatten slightly. Bake in a preheated 350 degrees for about 10 minutes or until cookies begin to brown. Do not over-bake.

German Pancakes

These are the pancakes Summer made for us on our trip back from Idaho. They are so good and very easy to make.

INGREDIENTS

* 6 eggs
* 1 cup milk
* 1 cup all-purpose flour
* 1/2 teaspoon salt
* 2 tablespoons butter or margarine, melted

DIRECTIONS

1. Place the eggs, milk, flour and salt in a blender. Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter. Bake, uncovered, at 425 degrees for 15 minutes.The batter will start to get puffy and bubbly looking. Then sprinkle confectioners sugar on top and bake for 5 more minutes.
2. Take them put of the oven and sever with syrup and whip cream or whatever you like best! They will be gone in no time.

Whole wheat, oatmeal and banana pancakes

INGREDIENTS (Nutrition)
I found this recipe on allrecipes.com. There were lots of great reviews.I made them this morning. They turned out very well. Aaron, Hali and Colby liked them. I tried a few with blueberries and they were very yummy!!

* 1 cup uncooked rolled oats
* 1 cup whole wheat flour
* 3/4 cup all-purpose flour
* 1/4 cup brown sugar
* 2 tablespoons dry milk powder
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 egg
* 2 cups milk
* 2 tablespoons vegetable oil
* 1 teaspoon vanilla extract
* 1 banana, mashed

DIRECTIONS

1. Place the rolled oats into a blender and blend until the texture resembles coarse flour. (I just put them in whole) Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
2. Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
3. Heat a lightly oiled griddle over medium-high heat. Drop 1/4 cup of batter by onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

Pasta with Sausage and Zuchinni

I made this last night. I made a lot of changes and it turned out great, Surprisingly, even Aaron liked it. Someday I want to try it like it should be though (:

Ingredients:
1-1/2 cups small penne pasta, uncooked
1 lb. Italian sausage, casings removed ( I only had brawts so I used like 8)
4 small zucchini (10 oz.), halved lengthwise, sliced
1 red or green pepper, chopped ( I just did an onion)
1 can (8 oz.) pizza sauce ( I used Prego)
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes ( I used shredded Colby Jack Cheese)
1/2 cup Grated Parmesan Cheese

Directions:
( I made it on the stove top so I would not heat up the house)
HEAT oven to 350°F. Cook pasta as directed on package. Meanwhile, brown sausage in large deep skillet on medium-high heat, stirring occasionally to break up sausage. Drain; return sausage to skillet. Stir in zucchini, peppers and sauce; cook 5 to 6 min. or until vegetables are tender, stirring occasionally. Drain pasta. Add to sausage mixture along with VELVEETA; stir until well blended.

SPOON into 13x9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan.

BAKE 15 to 20 min. or until heated through.

Chocolat Chip Cherry Cake

I made this for my mom's B-day. It was so rich and moist I couldn't stop eating it.
INGREDIENTS
* 1 (18.25 ounce) package chocolate cake mix
* 1 (21 ounce) can cherry pie filling or like 20 maraschino cherries and some juice
* 1 teaspoon almond extract
* 2 eggs
* 1/2 cup semisweet chocolate chips

Frosting (or buy store bought)
* 1 cup white sugar
* 5 tablespoons butter
* 1/3 cup milk
* 1 cup semisweet chocolate chips

DIRECTIONS

1. Mix with a spoon (not an electric mixer) the cake mix, cherry pie filling, eggs, and almond extract until moistened. Spread into 9 x 13-in greased pan.
2. Bake at 350 degrees for 25 to 30 minutes.
3. To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
4. Remove from heat.
5. Stir in chocolate pieces until melted and smooth.
6. Frost when cake is cool.

DIRECTIONS

1. Mix with a spoon (not an electric mixer) the cake mix, cherry pie filling, eggs, and almond extract until moistened. Spread into 9 x 13-in greased pan.
2. Bake at 350 degrees for 25 to 30 minutes.
3. To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
4. Remove from heat.
5. Stir in chocolate pieces until melted and smooth.
6. Frost when cake is cool.

cubanos frijoles

My sister Emma has this recipe on her blog.I have made it a couple of times it serves a lot of people. It is soo yummy! I didn't have a Cajun Seasoning so I made a creole seasoning for my substitute. That is Garlic salt, black pepper ,salt, cayenne pepper, thyme and oregano (A Tsp. of each). My sister didn't have chipotle powder either, used a couple of dashes of Chipotle Tabasco sauce.
Cubanos Frijoles

* 2 cups brown rice
* 4 cups water
* 1 1/2 pounds ground beef
* 2 tablespoons Cajun seasoning
* 1 onion, chopped
* 2 (15 ounce) cans black beans
* 1 (6 ounce) can chopped black olives, drained
* 1/4 cup red wine vinegar
* 3 sprigs fresh cilantro, chopped
* 1/4 teaspoon chipotle powder (optional)


1. Place rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for about 45 minutes, or until rice is tender.
2. While the rice is cooking, brown the ground beef in a deep skillet or wok. Season with Cajun seasoning. When meat is almost done, add the onion, and cook until the meat is browned and the onion is translucent. Stir in the beans, olives, vinegar, and chipotle powder, if using. Mix well, cover, and simmer for 20 minutes over medium-low heat. Add the cilantro during the last 5 minutes of cooking. Serve hot over or mixed with rice.

Creamy Zuchinni Pasta

I made this recipe for dinner a couple night ago and last year, it is so good. I got it from allrecipies.com I love it because I can use up a lot of my zucchini's from the garden. I also added a yellow squash and it was yummy!

INGREDIENTS
1/2 cup olive oil(or butter)
2 large zucchini, diced
2 cloves garlic, thinly sliced
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 (12 ounce) package linguine pasta
1 cup whole milk
2 tablespoons chopped fresh parsley
1/2 cup freshly grated Parmesan cheese

DIRECTIONS

1. Warm olive oil in a large skillet over medium heat. Add zucchini and garlic to hot oil, and season with salt and red pepper flakes. Cook, turning occasionally, until zucchini are well browned on all sides, about 20 minutes.
2. Meanwhile, bring a large pot of generously salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
3. Stir milk into zucchini, and simmer until it is reduced by about half, about 10 minutes. Add pasta to skillet, and stir well. Sprinkle parsley and 1/4 cup Parmesan over the top, and toss. Garnish with remaining Parmesan to serve.

Chicken Enchiladas

Chicken Enchiladas

This recipe I got from my sister Sara. I made it once up at the farm and Ammon liked them. I get asked the recipe a lot so here it is.

INGREDIENTS (Nutrition)

4 skinless, boneless chicken breast halves
garlic salt to taste
20 flour tortillas or corn if you prefer
1 (16 ounce) package shredded Cheddar cheese
1 can green chilies
1 small can jalapenos
1 can of cream of mushroom soup
1 (8 ounce) container sour cream

DIRECTIONS

1. Steam the chicken 25 minutes, or until juices run clear. Drain, cool, and shred.
2. Blend with a blender or a food processor the sour cream, chillies, jalapenos and mushroom soup together.
3. Preheat oven to 350 degrees F (175 degrees C). Get a medium baking dish out and spread 1/ 4 of the green chillie sauce on the bottom.
4. Fill each tortilla with equal amounts of chicken and cheese, reserving 1/4 cup cheese for topping. Add a spoon full of the green chillie sauce too. Then roll tortillas to form enchiladas. You can place a toothpick in to hold them together. Arrange enchiladas in the prepared baking dish. Cover with the enchilada sauce.
5. Bake enchiladas 30 minutes in the preheated oven. Top with reserved cheese, and continue baking 5 minutes, until cheese is melted.
Posted by Bell's at 10:47 AM 0 comments
Labels: main dish, Mexican