Crepes

Picture from all recipes


1 ½ c. flour
1 Tbsp sugar
½ tsp baking powder
½ tsp salt
2 c. warm milk
2 eggs
½ tsp vanilla
2 Tbsp melted butter

Mix all ingredients together. Pour a small amount on a hot skillet and swirl it around to thin it out. Cook until nearly golden and then flip

By Shawnna

BLT Pasta

*Serves 4-6

2 tablespoons butter
3 slices hearty or artisan bread, cut into 1/2-inch cubes, about 4 cups total (or skip butter and bread and buy premade croutons)
12 slices bacon, chopped
1 onion, finely chopped
2 garlic cloves, finely minced
Salt and pepper
1 pound radiatore pasta (or other small pasta shape)
1 pint cherry tomatoes, halved
1 (6 ounce) bag baby spinach
1 cup grated parmesan cheese

Bring 4 quarts of water to a boil in a large pot. While the water comes to a boil, melt the butter in a large nonstick skillet over medium heat. Add the bread cubes and cook, stirring frequently, until golden brown, 6 to 8 minutes. Transfer to a bowl and wipe out the skillet.

Cook the chopped bacon in the empty skillet over medium-high heat until crisp, about 5 minutes. Transfer the bacon to a paper towel-lined plate and leave a small amount of the bacon fat in the skillet (about 2 teaspoons). Cook the onion in the bacon fat until softened, about 5 minutes. Add the garlic and 1/2 teaspoon pepper and cook until fragrant, about 30 seconds.

While the onion softens in the skillet, add 1 tablespoon salt to the boiling water then stir in the pasta. Cook until just tender (al dente). Reserve 1 1/2 cups of the pasta water by ladling it into a bowl before draining the pasta. Drain the pasta and return it to the pot. Stir in the tomatoes, spinach, Parmesan, bacon and onion mixture, and 1 cup reserved pasta water. Stir quickly and completely so the cheese doesn't melt in large clumps. Add additional water as needed. Season with salt and pepper to taste. Ladle pasta onto plates or bowls and top with croutons. Serve immediately.

By Shawnna

Baked Penne with Chicken, Broccoli, Spinach

3/4 cup bread crumbs

2 T. butter, melted

1 bunch broccoli, cut and trimmed and steamed

2-3 cups chopped fresh spinach

1 lb. whole wheat penne

1 -2 T. olive oil

1 onion, chopped

2 T. minced garlic

1/2 tsp Thyme

1 tsp basil

1/4 cup flour

2 cups chicken broth

1 cup cream or fat free half and half

1 tsp salt

1/2 tsp pepper

2 chicken breast, trimmed and cut into bite size pieces

4 oz. smoked or plain mozzarella cheese,shredded

8 oz chopped sun dried tomatoes

In a small bowl combine the bread crumbs and butter and set aside. Preheat oven to 400 Degrees. In a large pot, bring water to a boil and cook pasta to al dente. Drain the pasta. In the same pot, pour in the olive oil and warm over medium high heat. Add the chicken, onions and garlic and cook till chicken no longer pink. Add in the sun dried tomatoes, thyme, basil, salt and pepper. Stir in the flour and cook until golden, about 1 minute. Whisk in the broth and cream and bring to a simmer and cook until thickened about 6-7 minutes. Add in the spinach and cook until wilted mix the sauce with the pasta, steamed broccoli, and mozzarella cheese. Pour into a greased 9x13 pan. Sprinkle with the bread crumbs. Bake until bubbly and crumbs are lightly browned About 20 minutes.

Thanks Shawnna

Mom's Cinnamon Rolls

1/4 cup sugar
1/4 tsp salt
1/4 c. butter~melted
2 T. yeast~I used instant if you do you mix the yeast with the flour before mixing with rest of ingredients
1 1/2 tsp vanilla
2 cups warm water

If using regular yeaast mix the above ingredients and let set until bubbly(about 10 minutes) If using instant yeast~mix the yeast with 1 cup flour and set aside. Place the above ingredients in your mixer and mix well. Add:
1/2 cup sugar
1 cup flour with yeast in it
Plus 5 cups more flour
Mix until well combined and mixture is a soft dough. Place dough in a lightly oiled bowl, cover and let raise 1 hour or until double in size. While dough is raising, melt 1 stick of butter in a saucepan then add 2 cups brown sugar to the butter and cook a couple of minutes until mixture is thick. Punch down and roll out into a rectangle. Spread the butter sugar mixture over the rolled out dough and spread evenly. Sprinkle with Cinnamon. Roll up the dough. Cut in even 1-2 inch rounds. Place in a greased pan~cookie sheet or 9x13 pan~so they are fairly close to each other. Cover and let raise until double in size~about 30 minutes. Bake in a 350 degree oven for 20 minutes or until golden brown

Frost them with cream cheese frosting:

2-8 oz each of cream cheese, softened

1 stick butter

2-4 cups powdered sugar

1 tsp vanilla or lemon extract(my mom likes the lemon but I like vanilla)

Cream the butter and cream cheese together until well combined. Add the sugar~I usually use 2-3 cups sugar because I like strong cream cheese flavor but if you don't then use the 4 cups of sugar. Add the vanilla. and frost your cinnamon rolls

Thanks Shawnna

Knock You Naked Brownies

• 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
• 1 cup Finely Chopped Pecans
• ⅓ cups Evaporated Milk
• ½ cups Evaporated Milk (additional)
• ½ cups Butter, Melted
• 60 whole Caramels, Unwrapped
• ⅓ cups Semi-Sweet Chocolate Chips
• ¼ cups Powdered Sugar

Preheat oven to 350 degrees.

In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.

Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies.

Thanks Shawnna

Corn salsa

Corn salsa with, red bell pepper, jalapeno peppers, cilantro and lime juice.

Ingredients:

• 2 cups frozen corn kernels, thawed or two cans
• 1/3 cup chopped purple onion (optional)
• 1 chopped red bell pepper
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 to 2 tablespoons finely chopped jalapeno pepper
• 1/2 cup vinegar
• 1 cup sugar
• 1/2 tsp salt
• 1 tsp cumin

Preparation:

Combine all ingredients in a small bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving. Serve corn salsa with grilled meat or poultry.
Makes about 3 cups corn salsa.

Best Banana Bread

1/2 cup butter

1 cup sugar

2 eggs

1 1/2 cups flour

1 tsp baking soda

1 tsp salt

1 cup very ripe banana (3)

1/2 cup sour cream

1 tsp vanilla

Preheat oven to 350. Butter a 9x3 inch loaf or 4 small ones. cream the butter sugar until light and fluffy. add eggs, beat well. Stir in dry ingredients. Blend well. Add bananas, sour cream and vanilla. Stir well. Pour into pans, bake 1 hr or until toothpick comes out clean.

Baked Chicken and Zuchinni

Very Delicious summer meal to use up stuff from the garden. Aaron and the kids loved it!

Ingredients

• 1 egg
• 1 tablespoon water
• 3/4 teaspoon salt, divided
• 1/8 teaspoon pepper
• 1 cup dry bread crumbs
• 4 boneless, skinless chicken breast halves
• 4 tablespoons olive oil, divided
• 5 medium zucchini, sliced
• 4 medium tomatoes, sliced
• 1 cup shredded mozzarella cheese, divided
• 2 teaspoons minced fresh basil

Directions

1. In a shallow bowl, beat egg, water, 1/2 teaspoon salt and pepper. Set aside 2 tablespoons bread crumbs. Place the remaining crumbs in a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
2. In a skillet, cook chicken in 2 tablespoons oil for 2-3 minutes on each side or until golden brown; remove and set aside. In the same skillet, saute zucchini in remaining oil until crisp-tender; drain. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
3. Sprinkle the reserved bread crumbs over the zucchini. Top with tomato slices; sprinkle with 2/3 cup mozzarella cheese, basil and remaining salt. Top with chicken. Cover and bake at 400 degrees F for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted.

Creamy mushroom chicken

Creamy mushroom chicken

2-3lbs of chicken (parts or breast) 4 oz can of mushrooms

2 cans cream of chicken soup 1 envelope dry onion soup mix

2 T. chicken boulion granuales

Place chicken in crock pot. combine remaining ingredients and pour over chicken. cover and cook on low 5 -6 hours. serve over rice or mashed potatoes.

By Shawnna

Pot pie Biscuit

pot pie Biscuit

1/2 c. shortening 1 T. sugar

2c. flour 3 t. baking powder

1t. salt 3/4 c. milk

450 degrees. cut shortening into flour sugar baking powder and salt with pastry blender or fork, until it becomes like crumbs, stir in milk. turn dough onto lightly floured surfacekneat 10 times. Roll about 1/2 inch thinkc and cut into circles. Place on ungreased cookie sheet. bake for 10-12 min.

By Shawnna

Cheater Chicken pot pie

Cheater Chicken pot pie

1 lb boneless skinnless chicken breast cubed 2 c. peeled potato

1c. diced carrot 1 c. peas

4 T. butter or margarine 4 T. flour

2 c. milk 5 t. chicken boulion granules

pepper to taste

Boil or cook chicken then dice or shred it up. Place potato and carrot in sauce pan, cover with water and simmer until veggies are tender apx 8-10 min. drain and set aside. Make biscuits (see recipe below) and place in oven. In large skillet melt butter. Stir in flour until smooth. gradually whisk in milk. add the boulion and add pepper to taste. bring to a boil, cook and stir for 2 min or until thickened. add the chicken peas and potato carrot mixture and heat thru. Pour mixture over biscuits for the cheater pot pie.

By Shawnna Oblander

Corn dog muffins

Corn dog muffins

1 box jiffy corn bread 1 egg

1/3 c. milk 3 hot dogs (diced)

Mix jiffy mix milk and egg just until moistened, add hot dogs. place in greased or lined muffin tins 2/3 full. bake at 350 for 15-20 min.

By Shawnna Oblander

Coconut Crispy Oatmeal cookies

Coconut Crispy Oatmeal cookies

1 c. shortening 1 c. white sugar

1 c. brown sugar 2 eggs

2 c. flour 1 t. salt

1 t. baking powder 1 t. baking soda

1 c. oatmeal 2 c. flaked cocnut

2 t. vanilla 1 1/2 c. raisins (opt)

Mix all ingredients together until well blended. bake at 350 for 9-12 min or until golden brown.

Butterscotch bars

Butterscotch bars

1 c. sugar 1 c.corn syrup

1 1/2 c. peanut butter 6 c. rice krispies

1 c. chocolate chips 1 c. butterscotch chips

Mix sugar and corn syrup in sauce pan on medium-low heat until sugar has dissolved. Add in peanut butter. once mixture is melted together add rice krispies and stir together. pour into 9x13 pan. microwave chocolate and butterscotch chips until they are melted, stiring every 30 sec. pour over krispie mixture.

By Shawnna Oblander

Chocolate chip cookies

Chocolate chip cookies

1 c. shortening 2 1/4c. flour

1/2 c. sugar 1 t. salt

1 c. brown sugar 1 t. baking soda

1 t. vanilla 2 c. chocolate chips

2 eggs (well beaten)

Cream together shortening, sugars, and vanilla. add well beaten eggs in. Add flour, salt, and soda. then add chocolate chips. drop by teaspoonfuls on an ungreased cookie sheet. bake 10 min at 375

Over night Sticky buns

Over night Sticky buns

18-20 rhodes frozen rolls 1 box butterscotch cook and serve pudding

3/4 c. brown sugar 1/4 c. white sugar

1/2 c. melted butter

Put rolls in a greased bundt pan. Mix sugars and pudding mix together. sprinkle sugar mixture over rolls. Pour melted butter over rolls. Set rolls in a warm place over night to rise. In the morning preheat overn to 350 and bake for 25 min. immidiatetly remove from pan.

Hot Coco Mix

Hot cocoa

6 1/2 c. powdered milk 1- 5oz pkg choc. pudding mix

1 c. nesquick 1/2c. powdered creamer (any flavor)

1/2c. powdered sugar 1/2 c. cocoa

Mix all ingredients together and store in airtight container. make apx 2 qts of hot cocoa. Mix about 1/2 c. cocoa mix with 8 oz of hot water or adjust to preferances.

By Shawnna Oblander

Peanut butter pie

Peanut butter pie

1/2 pkg (4oz) of cream cheese softened

1/3 c.powdered sugar

1 c. peanut butter

1 graham cracker pie crust

1 small pkg vanilla pudding

1 t. vanilla extract

1 small pkg chocolate pudding mix hot fudge for drizzling

1-8oz tub coolwhip

Make each pudding mix seperately, according to their packages, and let chill in fridge. Mix cream cheese, peanut butter, vanilla extract, and powdered sugar together until well blended. add vanilla pudding mix and blend well. pour a thin layer of hot fudge on bottom of the crust then pour on the peanut butter mixure. then pour chocolate pudding on top of that. Lastly layer on coolwhip. place in freezer or fridge for atleast 1 hr before serving. just before serving drizzle hot fudge over the coolwhip.

Banana bread

Banana bread

2 1/2 c. flour

2 eggs

1 1/2 t. baking soda

4 large bananas (mashed)

1/2 t. salt

1 t. vanilla

3/4 c. melted butter

1 1/2 c. brown sugar

Combine all ingredients and pour into 2 greased loaf pans and bake at 325 for 60 minutes.

By Shawnna Oblander

oreo truffles

oreo truffles

1 pkg oreos (NOT DOUBLE STUFFED) 1-8oz pkg cream cheese softened

appx 1 1/2 c.- 2 c. Melted chocolate (for dipping) can be apeels or chips and any flavor

Crush oreos into fine crumbs, either with food processor, blender, or rolling pin and ziplock bad. In a mxing bowl, mix oreos and cream cheese til well blended. refridgerate for atleast 1 hr til dough stiffens. roll into small balls and dip in chocolate. If the melted chocolate is a little too stiff, melt in 1 T. of shortening. Keeping the oreo dough chilled is the best way to keep them from falling apart while dipping.

By Shawnna Oblander

Extra crispy Apple crisp

Extra crispy Apple crisp

7 apples 2 c. cold water

1 T cornstarch 1/2 c. white surgar

1 T cinnamon 3 t. vanilla (divided)

1 1/2 c. flour 1 1/2c. brown sugar

1 1/2 c. old fashioned oats 3/4 c. butter melted

1 t. salt

Peel, core, and slice the apples thin. Place in greased 9x13. mix cold water with cornstarch the place in a small sauce pan over med.-high heat. Add sugar and stir til thick and syrupy, remove from heat and add 1 t. vanilla and cinnamon. Drizzle that mixture over apples evenly. In medium bolw add remaining ingredients (including the 2 t. vanilla) mix until they form a crumbly mixture. Crumble over apples and bake at 350 for 45 minutes.

By Shawnna Oblander

chocolate cake mix cookies

chocolate cake mix cookies

1 pkg chocolate cake mix 1/4 c. oil

2 eggs 1/8 c. water

1 cup chocolate chips

Mix cake mix, oil, eggs, and water together til well blended. add chocolate chips. drop by spoonfuls and bake at 350 for 10 min.

By Shawnna Oblander

easy no bake cheesecake

easy no bake cheesecake

1- 8oz pkg cream cheese softened 1- 8 oz tub of cool whip

1/4 c. powdered sugar 1 t. vanilla

1 graham cracker pie crust

Mix cream cheese and powdered sugar together until blended. Add vanilla. Fold in coolwhip. pour into pie crust and let set in fridge for atleast 2 hours or until set. Serve with favorite pie topping.

By Shawnna Oblander

Sugar cookies

Sugar cookies

3/4 c. shortening 2 eggs

1 c. sugar 3 c. flour

1 t. vanilla 1 t. almond

1 t. salt 1 t. baking powder

preheat oven to 375 . mix all ingredients together and immediately roll out on lightly floured surface. Cut into shapes and either sprinkle with sugar or frost after baked. Bake 8-10 minutes.

By Shawnna Oblander

Jam sandwich cookies

Jam sandwich cookies

1/2 c. shortening 1/2 c. sugar

1 egg 3/4 c. favorite flavor of jam or preserves

1/2 t. almond extract 1 1/2c. flour

1/2 t. salt

preheat oven to 400 degrees. Blend Shortening, sugar, egg and almond ext. Combine flour, salt, and baking powder. Add flour mixture to shortening mixture and blend well. Spread half dough into greased 8x8. Spread jam over dough. Either spread remaining dough onto waxed paper and cut to fit pan and place over jam or pull remaining dough into quarter sized pieces and cover over jam in a "cobble stone" fashion. Be sure to cover all the jam as it will burn. Bake for 20-25 min.

By Shawnna Oblander

Quinoa and Black Beans

I found this great recipe here. It was easy to make and no meat required. Aaron and I loved it!! It was a little too different for the kids.

Ingredients

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Directions

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Best Pasta Ever

I made a delicious pasta last night. It tasted almost like Bow-tie Festival that I get at Johnny Carino's, my favorite dish ever!! I could have also added some mushrooms and Gorgonzola cheese but I didn't have any. The cooking cream really had a great flavor. Each bite of this dish was sooo good.

Half a bag of egg noodles

2 chicken breast Grilled

8-12 slices of bacon

half an onion

3-4 large tomatoes

Garlic powder

Basil

1 Philadelphia cream cheese cooking creme original flavor

1/2 cup chicken broth

I grilled my breast in a George formen grill so I could use the chicken broth. While that was cooking I boiled some egg noodles, I will to try bow-ties next time though. Then I cut up the bacon, cooked it in a large frying pan. Then took it off and used the bacon grease to cook the onions till they are clear. I used pre-cooked bacon so there was not a ton of grease, just use enough to coat the pan. Then cut up tomatoes and add it to the onions. Add garlic powder and some basil, fresh would be best. Let the tomatoes cook for like 10mins so the juices run and they become very soft. It gives it a roasted tomato taste. Yummy! Then drain the pasta and put it all together in what you cooked the pasta in. Add the cream cheese and the chicken broth.