Recipe Wednesday: Oatmeal Crispies

Ingredients:

1 c shortening
1 c packed brown sugar
1 c sugar
2 eggs
1 tsp vanilla
1 1/2 c flour (all-purpose)
1 tsp salt
1 tsp baking soda
3 cups quick oats
1/2 c finely chopped pecans

Directions:

• In a large mixing bowl, cream together shortening, with both sugars until well combined. 

• In a separate bowl, beat eggs together. Add vanilla and stir to combine. Add to the shortening/sugar mixture and mix well. 

• In a separate bowl combine flour, salt & baking soda. Mix carefully into the egg/shortening mixture until well combined.

• Now add the oats and mix well.

• Finally add the finely chopped pecans and mix well to combine.

• Divide the dough in half and place each half of the dough on to a sheet of waxed paper.

• Roll the dough into a log and then wrap it tightly in the waxed paper. Now you can either chill or freeze the dough until later or you can go ahead and slice the dough evenly into cookie rounds. 

• When you are ready to bake them: place them on a cookie sheet and bake at 350* for 10 minutes until they are golden brown.

Happy Baking!

Judd Family Cooking Blog

Make it a great one!

Daughter, Sister, Friend, Wife - in our 18th year of wedded bliss, Stepmother to 2 adult children, Mother - (G16, G15, B12, G10, B9, B5, G4, & B1), StepMother-In-Law to 2, StepGrandmother to 4 precociously precious little boys! Blessed, Happy & Satisfied!

RECIPE: BBQ Chicken Pizza

Ingredients: 

1 tsp yeast
1 1/2 cup warm water
4 cups flour (all-purpose)
1 tsp salt (kosher is best)
1/3 c olive oil

Directions: 

Sprinkle yest over 1 1/2 cups warm water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed - with paddle attachment - drizzle in the olive oil until combined with the flour. Next, pour in yeast/water mixture and mix until just combined & the dough comes together in a sticky mass.
Coat a separate mixing bowl with olive oil - drizzled lightly. Form the dough into a ball. Toss to coat dough in the olive oil then cover the bowl tightly with plastic wrap and set aside for 1-2 hours or store in the fridge until you need it.
NOTE: It's best to make the dough at least 24 hours in advance or up 3-4 days (best).
When you are ready to make the pizza, grab HALF of the dough and squeeze the dough toward the bottom to form a nice, tight, pulled ball. Roll the dough out - thick or thin - however your preference is. When you have it perfect, lay it on an oiled baking sheet or pizza pan. Drizzle a little live oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on the crust.
Preheat oven to 375*.
Top it with your favorite toppings then bake for 15-17 minutes - until crust is golden brown and toppings are bubbly. 

Judd Family Cooking Blog

Make it a great one!

 Daughter, Sister, Friend, Wife - in our 18th year of wedded bliss, Stepmother to 2 adult children, Mother - (G16, G15, B12, G10, B9, B5, G4, & B1), StepMother-In-Law to 2, StepGrandmother to 4 precociously precious little boys! Blessed, Happy & Satisfied!

Recipe Wednesday: Baked Ziti

Ingredients:

2 tbsp olive oil                                                                1/2 tsp red pepper flakes

3 cloves garlic, minced                                                   salt & pepper to taste

1 large onion, diced                                                         16 oz ziti or mostaccioli 

1 lb italian sausage                                                         1 15 oz size ricotta cheese

    1 lb ground beef                                                 1 1/2 lb mozzarella cheese - grated

1 28oz can whole tomatoes with juice                           1/2 c grated parmesan cheese

 2 14.5oz cans tomato sauce OR marinara sauce             1 whole egg 

2 tsp italian seasoning                                                    fresh minced parsley

Directions:

Heat olive oil in a pot over medium heat. Add onions and garlic and saute for several minutes, or unti l starting to soften. Add sausage and beef and cook until browned. Drain off fat. 

Add tomatoes, juice, salt, pepper, italian seasoning, & red pepper flakes. Stir and simmer for 25-30 minutes. After that, remove 3-4 cups of sauce to a different bowl to cool down.

Preheat oven to 375*

In a separate bowl, mix the ricotta cheese, 2 cups of mozarella, parmesan, egg and salt & pepper. Stir a couple of times - do not mix completely.

Drain the pasta, rinse under cold water. Pour it into the bowl with the cheese mixture and toss to slightly combine. Add the cooled meat sauce and toss to combine. 

Add half the coated pasta to a large casserole dish. Spoon half of the remaining sauce over the top. Then top with half of the remaining mozarella cheese. Repeat with another layer of the coated pasta, the sauce, and mozarella. 

Bake for 20 minutes or until bubbly. Remove from oven and let stand for about 5 minutes before serving. 

Garnish with chopped parsley over the pasta before serving.

Happy Baking!

Make it a great one!

 Daughter, Sister, Friend, Wife - in our 18th year of wedded bliss, Stepmother to 2 adult children, Mother - (G16, G15, B12, G10, B9, B5, G4, & B1), StepMother-In-Law to 2, StepGrandmother to 4 precociously precious little boys! Blessed, Happy & Satisfied!

Recipe: Sour Cream Enchiladas

Ingredients:

12 whole corn tortillas

Canola oil for frying

1 can enchilada sauce

2 cups sour cream

3 cups cheddar cheese (grated)

1 cup sliced/chopped green onions

½ tsp ground cumin

¼ tsp cayenne pepper

Directions

Preheat oven to 375 degrees

Mix together sour cream, green onions, 1 ½ cups grated cheese, cumin and cayenne pepper.

Heat canola oil in a skillet over medium heat. Heat sauce in a separate skillet or saucepan.

Using tongs, fry tortillas one at a time  for only about five to ten seconds per side (don’t allow to crisp). Remove from oil, then dunk tortillas in enchilada sauce. Lay tortilla on plate, then spoon a good two or three tbsp of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9x13 inch baking pan.  Repeat with remaining tortillas and sour cream mixture.

(If there's any sour cream mixture left over  - use it as a dip for tortilla chips!)

Cover the dish with the remaining cheese, then bake for 15-20 minutes until bubbly.

Serve immediately – place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

Make it a great one!

Daughter, Sister, Friend, Wife - in our 18th year of wedded bliss, Stepmother to 2 adult children, Mother - (G16, G15, B12, G10, B9, B5, G4, & B1), StepMother-In-Law to 2, StepGrandmother to 4 precociously precious little boys! Blessed, Happy & Satisfied!

FHE - May Friend

Family Night Fun: Family Talent Show

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Here are some fun FHE ideas from this The Friend month’s magazine. What other ideas can you come up with?

(click to view larger)

Being Brave

What do you do when you are nervous or scared? How do you handle hard things?

• Pray to Heavenly Father for help.
• Think “I can” instead of “I can’t”!
• Challenge yourself to do something you’d like to try, even if it seems scary.
• Remember, it’s OK to make mistakes.

Family Talent Show

Read “The Great Fiddling Duo” on page 8. You can have your own family talent show! Have each family member share a talent, hobby, or craft they’ve been working on.

Here are a few more ideas:

• Make a program and have someone be the announcer.
• Be creative! Wear costumes or set up a stage.
• Film your show or take lots of pictures. (We’d love to see them!)

Pop-Star Popcorn

Make some popcorn to enjoy during your talent show! Be sure to get an adult’s help.

Try one of these toppings for your popcorn. Or make up your own!

• dried fruit, like cranberries and raisins
• chocolate chips and pretzels
• 1/4 cup parmesan cheese
• 1/4 cup chili seasoning mix (after 2 tablespoons olive oil)
• 2 tablespoons hot chocolate mix and mini marshmallows

Tasty Treats

Try these for FHE this month!

• Use an ice-cream scoop to make watermelon balls. Serve with shortbread cookies.
• Top slices of toast with vanilla ice cream and berries.
• Put mini frozen phyllo shells on a cookie sheet. Put a small slice of cream cheese in each shell. Cook at 350ºF (180ºC) for about 5 minutes until cheese is soft. Top with raspberry or apricot jam.

More FHE Ideas

Here are some more FHE ideas. Look for these pictures in the magazine to find the stories and articles they go with! (Find thepage numbers below.)

Idea 1: Have you ever prayed for help? Read “Under-the-Stairs Prayer” and share a time when Heavenly Father answered your prayers. Did you hear any stories about prayer in general conference?

Idea 2: Why should we follow Jesus Christ? Find Elder Cook’s answers! Then make a list of how you and your family follow Jesus.

Idea 3: Read the story “Picture Day!” Remember that you’re a child of God! Make a list of something you love about each of your family members.

Is there a topic you’d like to learn about with your family? Go tolessonhelps.lds.org to find stories, activities, and media.

Make it a great one!

 Daughter, Sister, Friend, Wife - in our 18th year of wedded bliss, Stepmother to 2 adult children, Mother - (G16, G15, B12, G10, B9, B5, G4, & B1), StepMother-In-Law to 2, StepGrandmother to 4 precociously precious little boys! Blessed, Happy & Satisfied!

Recipe: Lemon Shortbread Thumbprint Cookies

Lemon Shortbread Thumbprint Cookies

Ingredients

·         1/2 cup butter, softened

·         1/3 cup sugar

·         1/4 teaspoon almond extract

·         1/4 teaspoon salt

·         1 cup plus 2 tablespoons flour

·         1/4 cup lemon pie filling

Cooking Directions

1.   Cream together softened butter, sugar, and almond extract with a hand mixer.

2.   Gradually add in salt and flour, beating well until combined.

3.   Roll one-tablespoonfuls into balls and place on an ungreased cookie sheet.

4.   Make a small indent in each cookie with your fingertip.

5.   Fill each indent with 1/4 teaspoon lemon pie filling.

6.   Bake at 350 for 20 - 23 minutes or until just starting to brown on the edges.

7.   Cool completely before serving.

8.   Makes 1 1/2 dozen cookies.

Make it a great one!

 Daughter, Sister, Friend, Wife - in our 17th year, Stepmother to 2 adult children, Mother - (G16, G15, B12, G10, B9, B5, G4, & B1), StepMother-In-Law to 2, StepGrandmother to 4 precociously precious little boys! Blessed, Happy & Satisfied!

Recipe Share! Pork Balls

I just recently found this recipe and I want to get it recorded so I can try it!! :) 

Ingredients:

2 small onion - finely chopped
24oz lean pork
4 thick slices of bread from a small loaf
4 egg yolk
salt and pepper
4 can condensed cream of tomato soup
1 can of water

Optional: 3 cloves of finely grated garlic 

Directions:

You can put the meat through a mincer for a smoother texture. Make the meatballs by: soaking bread in water and then squeezing it out. Add it to the pork, onion, egg yolk, (optional Garlic), salt and pepper. Roll the mixture into large  balls (about 2 inches in diameter). Mix the tomato soup and water and bring to boil. Drop the pork balls into this sauce and simmer for 45 minutes.

Enjoy!


Make it a great one!

 Daughter, Sister, Friend, Wife - in our 17th year, Stepmother to 2 adult children, Mother - (G15, G14, B12, G9, B8, B5, G4, &B1), StepMother-In-Law to 2, StepGrandmother to 3 precocious little boys! Blessed, Happy & Satisfied!

Acorn Squash soup

This is a Tammy Original recipe. :) YUMMMMMY!!

1 an acorn squash - cut in half and chopped into chunks

4 tbsp butter

1 tbsp olive oil

1-2 onions diced

3 cloves garlic diced

2 carrots (medium to small) diced

2 celery stalk diced

1-2 cups heavy cream (or milk)

1 3/4  box chicken stock

Nutmeg – sprinkling

Cilantro – rough chopped

Salt & Pepper to taste

Directions:
Place onions and garlic in pan and saute until starting to turn a little golden. Add in other veggies - including squash - salt and pepper to taste. Saute for another 5 - 10 minutes to start softening the veggies. Add in the chicken stock - you want it to just cover the veggies. Let simmer on stove on medium low heat for about 15 minutes. Stir periodically. Place in blender or use Emulsion Blender and blend it until smooth. Check to see if it needs salt - Add cream. You can serve with cilantro (chopped) and sprinkled over the top of the soup and a dash of nutmeg, a sprinkle of salt & pepper – DELICIOUS!!

Would freeze really well in a zipper baggy!!

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Glazed Snickerdoodle Bars

Thank you Confessions of a CookBook QUEEN!! :) 

Ingredients

• Bars:
• 3 cups all purpose flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp cream of tartar
• 1/2 tsp salt
• 3 sticks (1 1/2 cups) salted butter, softened to room temperature
• 3 1/3 cup light brown sugar
• 4 large eggs
• 1 TBS vanilla extract
• 1 bag (roughly 2 cups) cinnamon chips
• Topping:
• 4 TBS granulated sugar
• 2 tsp cinnamon
• Glaze:
• 2 1/2 cups powdered sugar
• 1/4 cup warm water

Instructions

1. Preheat oven to 350. Line a 9x13 pan with foil and spray well with nonstick spray.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, cream of tartar, and salt.
3. In the bowl of your mixer, beat sugar and butter on medium until fluffy. Add the eggs and vanilla and mix until combined. With the mixer on low, beat in flour mixture until incorporated. Fold in cinnamon chips. Spread batter in prepared pan.
4. In a small bowl, combine topping ingredients. Sprinkle evenly over surface of bars.
5. Bake bars for about 45 minutes or until golden brown and a toothpick inserted in the center comes out clean.
6. Let cool for about 30 minutes, then prepare glaze.
7. In a medium bowl, whisk together the powdered sugar and water until smooth. Spread evenly over bars. Let bars cool and firm up before cutting and serving.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Skillet Baked Ziti

Ingredients

· 6 garlic cloves, minced

· 4 teaspoons olive oil

· ¼ teaspoon red pepper flakes

· salt and pepper

· 1 (28 ounce) can tomatoes – crushed by your hand :)

· 3 cups water

· 12 ounces ziti pasta 

· 1/2 cup whole-milk ricotta

· ½ cup heavy cream

· ½ cup Parmesan cheese, grated

· ¼ cup chopped fresh basil

· 1 cup mozzarella cheese, shredded

Instructions

1. Adjust oven rack to middle position and preheat oven to 475 degrees.

2. Combine 1 tablespoon oil, garlic, pepper flakes, and 1/2 teaspoon salt in 12-inch ovensafe nonstick skillet and saute over medium-high heat until fragrant, about 1 minute.

3. Add crushed tomatoes, water, ziti and 1/2 teaspoon salt.

4. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until ziti is almost tender, 15-18 minutes. Make sure you don't cook it too much. It will continue to cook in the oven.

5. Meanwhile, combine ricotta, remaining 1 teaspoon oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Set aside.

6. Stir in cream, Parmesan, and basil into the skillet and season with salt and pepper to taste.

7. At this point if your skillet is not ovensafe, transfer the pasta mixture into a shallow 2-quart casserole dish before sprinkling with the ricotta and cheese and baking. If you're really against turning on the oven you could cover the skillet with a lid and melt the cheese that way but it won't get browned and toasty.

8. Add dollops of the ricotta mixture with a spoon and sprinkle mozzarella evenly over ziti.

9. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Let cool slightly and sprinkle with remaining tablespoon of basil. Serve.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Dunkin’ Stick Muffins

Ingredients:

For the Muffins:

1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze:

3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Directions:

Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix!

Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.

To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Tammy’s Macaroni & Cheese

Serves: 4-8 Servings J Depends if it is used as a side or main dish

Ingredients

Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi (shaped like little ears – so cute!)
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided -
1/2 cup all-purpose flour

CHEESE: You need 20 ounces of cheese – mix it up however you like. I usually just use Cheddar. J Gives it that nice orange color that people expect with MacNCheese. We like it pretty cheese – so I look to see how cheese it looks. I usually put a layer of cheese on the top just under the bread crumbs.
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed) or use your favorite croutons on top. I don’t even crush them. J

Directions

Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

OPTIONAL:

Tomatoes, chopped onions, ßObviously I don’t use these if the “pickies” are in attendance – but sometimes it is fun to dress it up. (Add corn, broccoli, etc and make it a healthful, all in one meal)

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Cheesecake Factory Carrot Cake Cheesecake

Makes one 9 or 10" cheesecake

Cheesecake:

• 16 ounces cream cheese (at room temperature)
• 3/4 cup granulated sugar
• 1 tablespoon flour
• 3 eggs
• 1 teaspoon vanilla

Carrot Cake:

• 3/4 cup vegetable oil
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 generous pinch of salt
• 1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
• 1 cup grated carrots
• 1/2 cup flaked coconut
• 1/2 cup chopped walnuts 

Pineapple Cream Cheese Frosting:

• 2 ounces cream cheese, softened (I used 4 oz.)
• 1 tablespoon butter, softened
• 1 3/4 cups powdered sugar, sifted
• 1/2 teaspoon vanilla
• 1 tablespoon reserved pineapple juice (I used 2 Tbsp.)
• Dash of salt

Directions:

1. Grease a 9 or 9 1/2 inch spring form pan. Set aside.

2. In the large bowl of an electric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.

3. For the carrot cake: In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and pinch of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.

4. Spread 1 1/2 cups carrot cake batter over bottom of prepared pan. Drop large spoonfuls of cream cheese batter over carrot cake batter. Top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. (Do not marble with the knife.)

5.Bake in preheated 350˚F oven 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature and then refrigerate. When cake is cold, prepare the frosting.

6. For the frosting: In a bowl of an electric mixer, combine 2 ounce cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake.

7. Refrigerate 3 to 4 hours before serving.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Ranch Chicken Enchilada Casserole {Crockpot}

Ingredients

4 boneless, skinless chicken breasts

1 packet taco seasoning

1 packet ranch dressing mix

4 flour tortillas (burrito size)

1 cup ranch dressing

2 cups shredded cheddar cheese

cilantro or parsley to garnish, if desired

Directions:

Place chicken in slow cooker and sprinkle seasoning mixes over top. Cover and cook on high for 4 hours or low for 8 hours. Shred chicken with two forks and stir to evenly distribute juices and seasonings. In the bottom of a 9x13 baking pan, cover the bottom with two tortillas. Spread half of shredded chicken on tortillas, then 1/2 cup ranch dressing drizzled, and top with 1 cup shredded cheese. Repeat layers once more. Bake at 350 for 20 minutes or until cheese is melted and lasagna is heated through. Serve with additional ranch dressing as desired.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

CINNAMON ROLL CAKE

 

INGREDIENTS:

Cake:

3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:

1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Directions:

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:

2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla
While warm drizzle the glaze over the cake.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Snickers Salad

Ingredients

1 1/2 cups cold milk
1 (3.4 oz) package of instant vanilla pudding mix
8 oz Cool Whip
6 cups of apple chunks (about 4 large apples)
4 king sized Snickers candy bars

Instructions

In a large bowl, whisk milk and pudding mix for 2 minutes.
Let pudding stand for about 2 minutes or until partially set.
Stir in Cool Whip.
Stir in apples and candy bars.
Refrigerate about an hour before eating.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Oven-Baked Frito Pie

Ingredients:

1 lb. lean ground beef
1 can (16 oz) chili beans
1 can (8 oz) tomato sauce
1 can (15 oz) diced tomatoes
1 envelope low sodium taco seasoning
1 cup shredded cheddar cheese (2% fat kind)
3 1/2 cups corn chips (Fritos)
1 1/4 cup fat free sour cream

Directions:

Cook ground beef until meat is browned; drain. Stir in beans, tomato sauce, diced tomatoes, taco seasoning mix and 1/4 c. of cheese. Sprinkle 1 cup corn chips in bottom of 8x8 baking dish. Cover with chili. Bake at 350 for 20 minutes. Spread sour cream over chili. Top with remaining corn chips and cheese. Bake 4-5 minutes longer.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Crockpot Orange Chicken

Ingredients:

4 – 5 Boneless Skinless Chicken Breasts, thawed
3/4 cup Orange Marmalade
3/4 cup of BBQ Sauce
2 tbsp. Soy Sauce

Directions:

Cook chicken in crockpot on high for 3 hours {covered}
After 3 hours, drain juices from crockpot
Mix together bbq sauce, orange marmalade, and soy sauce
Pour mixture over chicken, and cook on high for 30 more minutes {covered}

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Raspberry Zinger Poke Cake

Ingredients

1 white or yellow cake mix (also water, vegetable oil and eggs/eggs whites as instructed on box)
1 box (3 oz.) raspberry-flavored gelatin
1 c. boiling water
1/2 c. cold water
1 container (8 oz.) Cool Whip, thawed
¾ cup shredded sweetened coconut

Directions:

Bake cake according to package directions and cool completely. Pierce cooled cake all over with a fork. In a small bowl, stir gelatin and boiling water until sugar is dissolved. Stir in cold water. Pour over cake, cover, and refrigerate 2 or more hours (overnight is fine). Frost with whipped cream and sprinkle coconut over the top. Keep refrigerated until ready to serve. Serve cold and refrigerate any leftovers.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Starbucks Lemon Loaf

Ingredients:

1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
3 EGGS
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL

 

LEMON ICING

1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT

 

Instructions

Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!