Thick and Chewy Chocolate Chip Bars

I love making bar cookies because sometimes I don't have the time or patience to bake 4-5 sheets of cookies. With a bar cookie, all you do is mix the batter, spread it in the pan, bake it, cool it and cut into bars and serve.

Thick and Chewy Chocolate Chip Bars

2 1/8 cup all-purpose flour

1/2 tsp. salt

1/2 tsp. baking soda

3/4 cup butter, melted, slightly cooled

1 cup light brown sugar

1/2 cup granulated sugar

1 large egg

1 large egg yolk

2 tsp. vanilla extract

2 cups chocolate chip

Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray. Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula. Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve. Makes 18 bars.

Homemade Chicken Noodle Soup

For me, the little pieces of potato are what make this soup so awesome. I don;t know why, but it just does. I love making this soup any time of year, especially on bread baking days, because nothing is more delicious with a bowl of homemade soup than slices of homemade bread to go along with it.

Homemade Chicken Noodle Soup

2 chicken breasts, bone-in, skin on
1 TBSP. salt
1 medium onion, diced
3-4 carrots, peeled and sliced
4 potatoes, peeled and cubed
3-4 stalks celery, sliced
3 TBSP. chicken bouillon granules
1/4 tsp. dried thyme
1 bay leaf
pepper to taste
8 oz. medium or wide egg noodles***

Place the  chicken in a large Dutch oven or stock pot and cover with water. Add salt. Bring to a boil, making sure to skim off the foam and the fat. Add the onion and bring to a boil again. Reduce to a active simmer, cover and let cook for 1 hour. Remove the chicken from the soup and set on a plate in the fridge for a minute to help it cool a bit. Add carrots, potatoes, celery, bouillon granules, thyme, bay leaf and pepper to the soup pot. Add enough water to bring the soup up to about 5 1/2 - 6 quarts. Bring back to a boil. Remove the skin and bones from the chicken, dice the meat and add it to the soup pot. Let it actively simmer, covered, for 20-30 minutes. Add the egg noodles and cook until the noodles are done, (about 7-9 minutes). Adjust seasonings to taste. Makes about 5-6 quarts of soup.

***You can substitute 2 bags of frozen cheese tortellini for the noodles for a fun change of pace. Just add them instead of the noodles, cooking to package directions. Serve each bowl with a a sprinkle of freshly shredded Parmesan on top.

*note* This soup freezes well, but if you're going to freeze the entire batch, I suggest making the soup up until you add the noodles, divide into freezer containers and freeze. Once thawed, heat to boiling in soup pot, then add the uncooked egg noodles and proceed to cook them as directed, serve and enjoy. This keeps the noodles from overcooking once you cook them, freeze them, then re-heat them again. But if you're just going to freeze the soup in individual servings, it's ok to have the cooked noodles already in there.

Matzo Ball Soup

I was surprised at how easy this was to make, not to mention just how much I loved the matzo balls. I've never been much of a dumpling fan in soups, but these were different, in the yummiest way possible. I'm totally sold on Matzo Ball soup, and I will be making this often!

Matzo Ball Soup

  Matzo Balls:
4 eggs, lightly beaten
1/2 cup selzter or club soda
3 TBSP. vegetable oil or reserved chicken fat
2 TBSP. chopped fresh parsley
1 cup matzo meal
1 tsp. salt
1/8-1/4 tsp. black pepper
 Soup:
1-2 chicken breasts, bone-in, skin on
1 TBSP. salt
1 small onion, chopped
2-3 carrots, peeled and sliced
2-3 stalks celery, diced
1 tbsp. chicken bouillon granules
1/4 tsp. dried thyme
1 bay leaf


Place chicken in a large Dutch Oven/soup pot and cover with water. Add the salt. Bring to a boil, making sure to skim the foam and fat. Add the onion. Let boil, covered, for about 30 minutes.
 Meanwhile, combine the Matzo Ball ingredients together in a large bowl. whisk them together, mixing well. Cover and chill for 30 minutes - 1 hour.
 Remove the cooked chicken from the soup to a plate and set in fridge to help cool down. Skim out any other pieces fat or foam. Add the carrots, celery, bouillon granules, thyme and bay leaf. Bring to a boil. Remove the skin and bones from the chicken and chop the chicken up into bite size pieces. Add them to the soup.
 Take matzo ball mixture from the fridge. Moisten your hands with water and scoop out dough and lightly roll into 1-inch balls. Drop each ball into the soup as you make them, until you have no dough left. Reduce the heat to a medium simmer. Cover your pot with a lid, and let the Matzo Balls cook for 30-40 minutes, undisturbed. Do not lift the lid during cooking time if you can help it! When done, ladle two Matzo Balls and some soup into each bowl and enjoy! Makes about 20-24 Matzo Balls and 4-6 quarts of soup.

Homemade Taco Seasoning Mix

I love making my own seasoning mixes, and this one does not disapoint.

Homemade Taco Seasoning Mix

1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 TBSP. garlic powder
1 TBSP. paprika
1 TBSP. sea salt

Put all ingredients into a jar cover and shake. Store in a cool dry place.

***To Use***- 3 TBSP. of Taco Seasoning Mix = 1 (4 oz.) packet

Homemade Ranch Dressing #2

Another recipe for homemade Ranch dressing, because one is never enough:)

Homemade Ranch Dressing #2

1 1/3 cups low-fat buttermilk

2/3 cup low-fat mayonnaise

2/3 cup low-fat sour cream

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. dried dill

1 tsp. chopped fresh parsley

1 tsp. salt

1/8-1/4 tsp. pepper

Combine all ingredients and whisk to mix thoroughly. Chill for several hours to let flavors blend.

Whole Wheat Blender Pancakes

I remember my Mom making these for us when I was little, so I was excited to come across this recipe recently on Mel's Kitchen Cafe. It really is easy, and delicious, and I like being able to add more whole grains to our diets tucked neatly into a yummy pancake! *note* this recipe only works with whole wheat kernels, do not try and substitute whole wheat flour, it won't work. But you can use any whole wheat kernel you prefer, Hard White, Soft White, Hard Red, Kamut etc. Also, I have subbed oil for the melted butter, and ***milk/vinegar mixture for the buttermilk, and both substitutions work equally as well as the original ingredients.

Whole Wheat Blender Pancakes

1 cup wheat berries/kernels
1 cup buttermilk***
1/2 cup milk
2 large eggs
2 tsp. sugar
1 TBSP. baking powder
5 TBSP. butter, melted
3/4 tsp. salt

 Combine the wheat berries/kernels and the buttermilk in a blender and blend on high for 3 minutes, until the mixture is smooth and thick. Add the 1/2 cup milk and continue to blend for 2 minutes. Add the remaining ingredients and blend until the batter is smooth. Cook the batter on a hot griddle for pancakes or in a waffle iron for, well, waffles!

***Buttermilk Substitute- Pour 1 TBSP. vinegar or lemon juice into a measuring cup. Add enough milk to bring the liquid up to the 1 cup line. Let sit for 5 minutes. Use in your recipe as needed.

Homemade Instant Oatmeal Packets

My kids love oatmeal for breakfast, and they especially love those packets of instant oatmeal even better. But the packets are so small that they often wind up using two of them, which doesn't end up being an economical meal option after a while. So I found a tutorial on how to make my own packets and went from there, and this recipe is the end result. One batch will fit in a #10 can and I have the cooking instructions written on the lid so my kids can easily make this themselves in the mornings. They love eating it, and I love how inexpensive this is to make. Win-Win!

Homemade Instant Oatmeal Packets

10 cups quick cooking oats, divided
2 tsp. salt
1 cup non-dairy creamer 'or'
2 1/2 cups instant non-fat powdered milk
1-2 cups brown sugar (I use 1 1/4 cups)

Place 7 cups oats, salt, and creamer in a large bowl. In a food processor or blender, place the remaining 3 cups of oats and the brown sugar and pulse/blend until the oats are like flour and the sugar is mixed in. Pour the oat flour/brown sugar mixture into the oats in the bowl and mix well. Pour mixture into a large airtight container and attach the instructions for preparation, or divide the mixture into individual baggies in 1/2 cup increments. Store in a cool dry place.

**To Use** Pour 1/2 cup oat mixture into a bowl. Add 3/4 cup water and stir. Cook in mircowave for 1-2 minutes until done. Stir and let cool for a few minutes. Top as desired and enjoy.

**Add-Ins** You can easily add your favorite freeze dried fruit to your oatmeal, just add it in before cooking either in your bowl once you add the water, or you can add it to each individual baggie for even quicker morning prep. For every 1/2 cup of oat mixture or baggie of oat mixture  add 1/4 cup freeze dried fruit such as strawberries, blueberries, peaches, raspberries, bananas, pineapple etc. You can also add 2 tbsp. mini chocolate chips. If you prefer fresh fruit, just add your fresh fruit of choice to your oatmeal after cooking.

Raspberry Blondies

For easier cutting, cover and refrigerate blondies for at least 1 hour before slicing into bars.

Raspberry Blondies

1 cup all-purpose flour 
1 tsp. baking powder 
1/2 tsp. salt 
8 TBSP. (1 stick) unsalted butter, at room temp.
1 cup packed light brown sugar 
1 large egg 
1 tsp. vanilla extract 
1/2 cup finely chopped almonds, pecans or mixture of nuts 
1 cup fresh raspberries
  
Preheat oven to 350º F. Line an 8-inch square baking pan with heavy-duty foil, leaving at least a 1-inch overhang on all sides. In a small bowl, combine flour, baking powder and salt. Melt butter in a medium saucepan over low heat. Stir in brown sugar until moistened. Let cool slightly. Off heat, whisk in egg and vanilla. Stir in flour mixture until just combined. Stir in nuts. Scrape batter into baking pan, smoothing top with a spatula. Scatter berries over batter. Bake until blondies are set in center, about 30 minutes. Cool completely in pan on wire rack. Grasping overhanging foil on opposite sides of pan, lift out blondies and place on cutting board. Cut into 16 squares and serve.

Cherry Chocolate Nut Bars (Cherry Candy)

My sweet friend Karen gave me this super delicious recipe over 19 years ago, and I made it numerous times over the years until somehow I lost the recipe. I was thrilled to re-discover it a few weeks ago, so I made sure to add it here so I would never lose it again. It's one of my favorites! I do find that I have to search a bit more in several different stores to find the cherry frosting however, but it's totally worth the effort!

Cherry Chocolate Nut Bars (Cherry Candy)


12 oz. milk chocolate chips
3/4 cup chunky peanut butter
12 oz. salted peanuts, chopped
1 (10.5 oz.) pkg. miniature marshmallows
1 (16 oz.) container cherry frosting

Directions:
Melt chocolate chips and peanut butter on low in the microwave. Stir well and add the chopped peanuts.  Spread half of this mixture in a 9 x 13 inch glass pan sprayed very lightly.  Place in fridge to set up.  Melt marshmallows.  We melted it in the microwave on very low stirring every 20 seconds. When melted and smooth, stir in the frosting.  Spread this mixture carefully on top of the chocolate layer.  Let cool in the fridge.  Then top with remaining chocolate for the last layer.  If it has set up a little, just microwave it for about 30 seconds and stir well.  Be sure to spread each layer to the edges of the pan.

Refrigerate until firm.  Cut into pieces - about 48.  Store in refrigerator.

Chocolate Chip Pecan Blondie

These are incredible with the pecans, or without them. If you decide to omit the pecans, just increase the chocolate chips to 1 cup. Enjoy!

Chocolate Chip Pecan Blondie

10 TBSP. butter
2 cups packed light brown sugar
2 large eggs
2 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
3/4 cup semisweet or milk chocolate chips
3/4 cup chopped pecans

Preheat the oven to 350* F. Line a 9X13-inch pan with foil and lightly grease with cooking spray.
In a medium microwave-safe bowl, melt the butter. Add the brown sugar and mix well. Add the eggs and vanilla and mix. Add the flour, baking powder, salt and baking soda and blend until combined.
Spread the batter in the prepared pan. Sprinkle the chocolate chips and nuts over the batter. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Chicken Spaghetti

 Several of my children beg me to make this, it's just that good:)

Chicken Spaghetti
 
1 lb. spaghetti, uncooked
2-3 cups cooked cubed chicken
1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cream of mushroom soup
2 (4oz.) cans sliced mushrooms drained
(14 oz) can diced tomatoes, undrained
1/2 cup onion, diced
1/2 cup green pepper, diced
2 cups shredded cheddar cheese
1/2 cup grated parmesan
1 tsp. seasoned salt
3/4 - 1 cup chicken broth
buttered bread crumbs
 
Break dry spaghetti into 2-inch pieces. Cook spaghetti to pkg. directions in boiling water. Drain. Stir in chicken, soups, mushrooms, tomatoes, onions, peppers, cheese, parmesan, and salt. Mix well. Pour in enough chicken broth to make it creamy and saucy, not soupy. Pour into greased 15x10-inch baking dish. Top with bread crumbs. Bake @ 350* F uncovered for 45 minutes, until light golden brown and bubbly throughout. Let sit 10 minutes before serving. 10 servings.
***tip: saute the onion and green peppers until soft in a pan with olive oil before adding to the spaghetti mixture, it tastes better:)

Cheesy Vegetable Casserole

This was a hit with everyone, it was like macaroni and cheese without the elbow macaroni. A nice change of pace for a meatless meal.

Cheesy Veggie Casserole

1 head cauliflower, chopped
2 heads broccoli, chopped
1 lb. baby carrots
1-2 cups cooked rice
1/4 cup butter
1/2 cup flour
4 cups milk
3-4 cups shredded cheese 'or' 1 (12oz.) pkg. Cheese slices
3 tsp. Chicken bouillon granules
1/2 tsp. salt
Pepper to taste
1/4 cup melted butter
2 sleeves Ritz crackers, crushed
 
Pre-cook the three veggies till crisp tender. Drain. In a greased 15x10 casserole dish, place a thin layer of cooked rice. Place the pre-cooked veggies over top. In a large saucepan, melt butter. Stir in the flour and cook 1 minute. Whisk in the milk, bouillon, salt and bring to a boil stirring constantly. When bubbly and thick, whisk in cheese until smooth. Pour cheese sauce evenly over top of veggies, covering everything. Mix the melted butter and crushed crackers, then sprinkle evenly over top. Bake @ 350*F for 45 minutes, uncovered. Makes 10 main dish servings.

Sweet and Hot Drumsticks

These are delicious, and surprisingly not spicy hot, just incredibly flavorful and delicious!

Sweet and Hot Drumsticks

1 cup apricot preserves
1/2 cup ketchup
1/4 cup soy sauce
2 tsp. minced garlic
2 tsp. hot pepper sauce (like Crystal)
3 lbs. chicken drumsticks (about 12)

Preheat oven to 350* F.
In a small saucepan combine everything except for the drumsticks. Cook and stir over medium heat until preserves are melted. Arrange drumsticks in a single layer in a 13x9 baking dish. Pour the sauce over top drumsticks, turning to coat. Bake uncovered @ 350* F for 40-45 minutes, or until chicken is done, spooning sauce over drumsticks while baking. Serves 6.

Homemade Taco Seasoning Mix

I love making my own mixes.

Homemade Taco Seasoning Mix

1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 TBSP. garlic powder
1 TBSP. paprika
1 TBSP. sea salt
2 TBSP. dried cilantro (opt.)

Place all ingredients in a jar, cover and shake to combine.

3 TBSP. Taco Mix = 1 (4 oz.) packet taco seasoning

Ranch Chicken Tacos

Tacos are always well received at my house, but sometimes I like to mix it up a bit and this recipe is always a good one.

Ranch Chicken Tacos

1/2 cup ranch dressing
1/4 cup sour cream
1 (1 oz.) pkt. taco seasoning, divided
1 TBSP. mild salsa
2 cups shredded chicken
2 TBSP. vegetable oil
8 (6-inch) corn tortillas
toppings: lettuce, diced tomatoes, cheese, black olives, avacado

Combine ranch, sour cream, salsa and 1 tsp. taco seasoning. Mix well. Chill until serving time.
Toss chicken with remaining taco seasoning. Saute until cooked through. Warm oil in skillet. Cook tortillas on each side in oil until warm and pliable. Place a scoop of chicken on each tortilla then add toppings of choice and drizzle with the Ranch topping.

Sloppy Joes

I prefer my sloppy joes with a slightly sweet tang and these fit the bill perfectly. Easy and quick to get onto the table any evening your in a rush.

Sloppy Joes

1 lb. ground beef
1 onion, chopped
1/4 cup diced green pepper
1/2 tsp. garlic powder
1 tsp. prepared yellow mustard
1 cup ketchup
1-3 TBSP. brown sugar
1 TBSP. vinegar
1 TBSP. Worcestershire sauce
10 Sliced Hamburger Buns

In a large saucepan, brown beef and drain. Add onion and green pepper and cook for a few minutes until tender. Add the garlic powder, mustard, ketchup, brown sugar, vinegar and Worcestershire sauce. Mix and let simmer uncovered for 15 minutes. Serve on hamburger buns.
Makes 10 servings

Slow Cooker Sweet and Tangy Chicken

I love being able to throw everything into my slow cooker at the start of my day and just let it cook until it's time to serve up supper. and this meal never disappoints, easy and so very good!

Slow Cooker Sweet and Tangy Chicken

2 (18 oz.) bottles BBQ sauce
1 (15 oz.) can pineapple tidbits, chunks or crushed, undrained
1 onion, chopped
2 cloves garlic, minced
8 boneless skinless chicken breasts
Hot Cooked Rice

Mix first 5 ingredients together. Place the chicken in the slow cooker and pour the sauce over top of all, making sure to cover the chicken evenly. Cover and cook on 'Low' for 8-10 hours or 'High' for 6-8 hours. Serve over hot cooked rice.

Low Fat Cream of Tomato Soup

Yummy, easy and low fat!

Low Fat Cream of Tomato Soup

1 (15 oz.) can diced tomatoes, undrained
2 TBSP. chopped onion
1 1/2 TBSP. sugar
1 tsp. salt
1/8 tsp. ground cloves
1/4 tsp. ground black pepper
1 (12 oz.) can fat-free evaporated milk
Pour the diced tomatoes with their juices into a saucepan and mix in onion, sugar, salt, and pepper. Bring to a boil over medium heat. Reduce heat to a simmer and cook until the onions are tender, about 10 minutes. Puree soup with blender or immersion blender. Return soup to saucepan and stir in the evaporated milk. Place over low heat and cook just until hot, about 1 minute. Serve and enjoy.
-Makes 4 servings 

Pizza Muffins

A quick and easy lunch for the kids, and one that even my pickiest eaters enjoy.

Pizza Muffins

1 1/2 cups flour
1 1/2 tsp. baking powder
1 tsp. dried oregano
8 oz. mozzarella, shredded
8 oz. diced pepperoni
1 1/2 cups 2 % milk
2 eggs lightly beaten
1 cup warmed pizza sauce 'or' spaghetti sauce

Preheat oven 375* F. Grease muffin tins and set aside.
In a large bowl whisk together the flour, baking powder, and oregano. Whisk in the milk and eggs. Stir in the mozzarella and pepperoni and let sit for a few minutes. Stir the batter and evenly divide the batter between the muffin cups. Bake @ 375* F for 18-23 minutes until puffed and golden. Serve warm with the pizza sauce for dipping.

***To Freeze*** Let cool and place in freezer bags. Seal and freezer. To prepare from frozen, microwave in 30 second intervals to reheat.

Easy Chili

Chili is a meal I often rely on when I have little to no time that night.

Easy Chili

1 (29 oz.) can baked beans
1 (14 oz.) pork & beans
1 (14 oz.) can each black beans/pinto beans/kidney beans, rinsed and drained (or any combination of beans you prefer)
1 (14 oz.) can diced tomatoes, undrained
1 (15 oz.) can tomato sauce
2 tsp. chili powder
1/4 - 1/2 tsp. salt
1/2 tsp. minced garlic
1 small onion, diced
1 lb. ground beef, browned and drained

In a large stock pot, combine all ingredients. Mix well and bring to a boil. Reduce heat and simmer for 30 minutes. Serve with corn muffins and enjoy! Can also cook in a slow cooker for 6-8 hours on 'High' or 8-10 on 'Low'.

  

Easy Hamburger Soup

An easy yet filling soup that can be made on your stovetop or in your slow cooker.

Easy Hamburger Soup

1 lb. ground beef
1 cup sliced carrots
1 cup sliced celery
1 cup chopped onion
6 cubes beef bouillon
5 cups water
1 (8 oz.) can tomato sauce
1 (16 oz.) can diced tomatoes
1 tsp. salt
1 (10 oz.) pkg. frozen corn
1 tsp. dried basil
3 TBSp. ketchup
Optional- diced potatoes, 1 cup barley, 1 cup uncoooked pasta

Brown and drain beef. Combine all remaining ingredients in a large stock pot. Bring to a boil. Reduce heat and simmer for at least 1 1/2 hours. Could also place ingredients in a slow cooker for 8-10 hours on 'Low' or 6-8 hours on 'High'.

Homemade Ranch Dressing #1

Nothing ever tastes better than homemade Ranch dressing. Ever. Love it!

Homemade Ranch Dressing #1

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
3/4 tsp. garlic powder
3/4 tsp. onion powder
3/4 tsp. dried dill weed
3/4 tsp. dried parsley
1/2 tsp. salt
pepper to taste
1 clove minced garlic 'or' 1/4 tsp. garlic powder
1-2 TBSP. grated parmesan (opt.)

Whisk all ingredients together and pour into a container. Let chill for several hours to blend flavors, and serve as desired.
Makes about 1 1/2 cups

Scrambled Egg Muffins

I love making these for breakfast for the kids before they head out the door for school. They can easily be grabbed and eaten on the go, and they whip up quickly and easily. I sometimes prepare the egg mixture and toss it into the fridge the night before if I know it will be a busy morning the next day just to cut down on prep time.

Scrambled Egg Muffins

8 large eggs
1/2 - 1 cup chopped ham 'or' cooked and crumbled bacon
1/2 - 3/4 cup shredded cheddar cheese
1/4 - 1/2 tsp. salt
pepper to taste
2 TBSP. milk

Whisk everything together and mix well. pour mixture into 12 greased muffin tins (when I brushed oil onto each cup with a basting brush it worked great and each muffin popped right out). Bake @ 350* F for 20 minutes. Let cool in pan for 5 minutes, then remove and serve.
Makes 12 muffins.

Parmesan Crusted Chicken

I love breaded and baked chicken, and this recipe delivers a fantastic and tasy result every time!

Parmesan Crusted Chicken

1/2 cup mayonnaise
1/4 cup parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
3/4 cup dry bread crumbs

Preheat oven to 425°. Combine the mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
Bake 20 minutes or until chicken is thoroughly cooked.
Also works with light mayonnaise or Canola Cholesterol Free Mayonnaise.

Timesaving Tip: Try making this dish with thin-cut boneless skinless chicken breasts! Prepare as above, decreasing bake time to 10 minutes or until chicken is thoroughly cooked.

Variation: Omit Parmesan cheese and have "Magically Moist Chicken" on the table in less than 30 minutes.

Honey Joys

I saw this recipe for these treats online, apparently they're popular and well known in Australia, often served as one of the treats at a childs birthday party. They looked so good, so I decided to give them a try and I'm so glad I did, they're delicious:)

Honey Joys

8-10 TBSP. butter
1/2 cup honey (plus 2 TBSP. if using 10 TBSP. butter)
2 TBSP. sugar
8 cups cornflakes**

Combine the butter, honey and sugar in a large saucepan. Bring to a boil over medium heat until frothy. Add the cereal and mix well to coat evenly. Spoon 1/3 cup portions into paper lined muffin tins (2 of them). Bake @ 350* F for 8-10 minutes. Let cool 15 minutes. Enjoy:)

**Honey Bunches of Oats works in pinch too.

Lemon Bars

Lemon Bars

Crust:
1 1/2 cups flour
2/3 cup powdered sugar
3/4 cup butter or margarine, softened

Combine ingredients and mix well. Pat dough into a lightly greased 9x13-inch pan. Bake @ 350* F for 15-20 minutes till light golden brown. While the crust is cooking make the filling.

Filling:
4 eggs
1 cup lemon juice
1 3/4 cup sugar
6 TBSP. flour
3 drops yellow food coloring (opt.)

Combine all of the ingredients in a large bowl and whisk together. Mix well. Remove crust from the oven and pour the filling mixture over the baked crust. Return to the oven and bake for 20-25 minutes more. Let cool in pan completely on a wire rack. Cut into bars and serve. Store leftovers in the fridge.
 

Tater Tot Breakfast Casserole

We love breakfast casseroles around here and this one is another fun addition to the recipe box. To make it the night before just assemble as directed without baking it, cover and chill overnight, pull it out of the fridge 30 minutes before serving, uncover and place in a cold oven and bake as directed. It might need a few extra minutes of baking time, just check it towards the end and add time accordingly.

Tater Tot Breakfast Casserole

1 lb. sausage, cooked and drained
2 cups shredded cheddar cheese
2 cups milk
4 eggs
1 tsp. salt
2 lbs. tater tots

Preheat the oven to 350* F. Lightly grease a 9x13-inch baking dish. Crumble the sausage into the baking dish. sprinkle the cheese over top. In a bowl, whisk the milk, eggs, and salt together. Pour evenly over top of the cheese layer. Spread the tater tots evenly over top. Bake uncovered @ 350* F for 35-45 minutes. Let sit 10 minutes before serving. Makes 8 servings.

Tuna Salad Sandwiches

Growing up we often had tuna salad sandwiches and this recipe is my variation of the way my Mom made it for us. it. I decided to write everything down so that I would always be able to make it just the way we like it, and we like to keep it pretty simple. And now my kids enjoy these sandwiches too.

Tuna Salad Sandwiches

6 (5-6 oz.) cans solid white tuna or chunk light tuna
about 1 cup mayonnaise (as needed)
1 scant tsp. salt
1/2 tsp. onion powder
1/4 - 1/2 tsp. garlic powder
few dashes of pepper to taste

Drain and flake the tuna. In a large bowl combine all of the ingredients and mix well. Add enough mayonnaise to get to your desired consistency. Serve on crackers, or spread on bread as sandwiches.

Ritz Meringue Cookies

I discovered these cookies while trying to find a recipe that uses egg whites since my favorite pound cake recipe uses 6 egg yolks. I usually double this recipe to use al 6 egg whites I have left, and they are gobbled up in no time. You can't distinguish the crackers though, they just become part of the cookie for a delicious combination that just melts in your mouth. Yum!

Ritz Meringue Cookies

20 buttery round crackers (like Ritz)
1 cup chopped pecans
1 cup sugar
3 egg whites
1 tsp. vanilla extract

Crumble crackers finely in mixing bowl and add pecans. In another bowl, add 1/2 cup sugar to beaten egg whites slowly and beat until very stiff. Add remaining 1/2 cup sugar slowly. Add vanilla. Fold this mixture into crackers and nuts. Spoon onto lightly greased cookie sheet and bake at 350* F until light brown, about 18 minutes. Makes 2-3 dozen cookies.

Peanut Butter Texas Sheet Cake

This cake has recently become my new favorite, even surpassing the Chocolate Sheet cake, oh how I love it! It's so moist and delicious, with lots of peanut butter flavor and an incredibly yummy peanut butter fudge frosting. Heaven!

Peanut Butter Texas Sheet Cake

2 cups sugar
2 cups all-purpose flour
2 large eggs
1 tsp. baking soda
1 cup sour cream, reg., light or fat-free
 2/3 cup creamy peanut butter
1 cup butter 'or' shortening 'or' 3/4 cup vegetable oil
1 cup water

frosting:
1/2 cup butter
2/3 cup creamy peanut butter
6 TBSP. milk
1 tsp. vanilla
2 1/2 cups powdered sugar

Preheat oven to 400* F. Lightly grease a large cookie sheet. Set aside.
Combine the flour and sugar in a large mixing bowl. Set aside. In a large bowl combine the eggs, baking soda and sour cream. Mix well and set aside. In a medium saucepan combine the peanut butter, butter and water. Bring to a boil. Stir the boiled peanut butter mixture into the flour mixture. Mix well. Add the Mix in the sour cream mixture. Mix well. Pour the batter into a greased cookie sheet. Bake @ 400* F for 20 minutes or until toothpick near center comes out clean.
For the Frsoting: While the cake is baking, combine the butter, peanut butter and milk in a saucepan. Bring to a boil, stirring constantly. Add the vanilla and powdered sugar and mix well. The frosting witll be thick, mix well. Pour and spread over cake while both are still warm. Let the cake and frosting cool completely. Cut into pieces and serve. Serves 16-24.

Honey White Bread / Cinnamon Swirl Bread

I modified my sister-in-law's incredible cinnamon roll recipe just slightly to make this insanely delicious Honey White Bread. It' makes the most soft, light and fluffy bread, as well as an incredibly delicious Cinnamon Swirl Bread. I love adding raisins to the swirl bread, it makes it even more divine. Truly a winner!

Honey White Bread / Cinnamon Swirl Bread

 Combine in your mixer, stir to combine and let sit for about 5 min.:
2 TBSP. yeast
4 1/2 cups very warm/hot water
2/3 cup honey
1/2 cup all-purpose unbleached flour
 Then mix in:
2 TBSP. dough enhancer
1/4 cup vital wheat gluten
1 cup vegetable oil
3 eggs
2 scant TBSP. salt
12 - 16 cups all-purpose unbleached flour

Mix in enough flour to make a soft, but only slightly sticky dough. Let rise for about 1 hour or until double in size. Punch dough down and shape into 5 loaves (for 9x5 pans) or 6 loaves (for 8x4 pans). Let rise for 1 hour until doubled in size. Bake @ 325* F for 30-40 minutes, or until light golden brown. Remove from pans and let cool on dish towels.

***To make Cinnamon Swirl Bread, after the first rise, roll each loaf portion out into a rectangle. Brush the surface with water or melted butter. sprinkle sugar cinnamon mixture over top, and finish with a light dusting of just ground cinnamon. Roll up from the long side, pinch seams, seal ends and place in pan to rise and bake as directed.

***If you want Cinnamon Swirl Raisin Bread, add 1-2 cups of raisins to the dough after you mix in the last cup of flour, letting them knead into the dough. Then proceed as directed for the Cinnamon Swirl Bread.

Homemade (Slow Cooker) Pinto/Refried Beans

Not only are these insanely easy to make, but they taste incredible! Nothing beats homemade refried beans! I like to make a big batch and use half for enchiladas and then freeze the other half for future use. Another tasty way to serve them is if you only slightly mash a portion of the beans and use it in place of ground beef on tacos, topping them with tomatoes, cheese, lettuce and salsa, yum!.

Homemade (Slow Cooker) Pinto/Refried Beans

2 lbs. dried pinto beans (4 cups)
5-6 tsp. chicken bouillon granules
1 1/2 tsp. salt
1 1/2 tsp. garlic powder
1/2 small sweet onion (no need to dice)
1/2 cup butter (optional)

The night before, place the beans in your slow cooker crock (or a large pot) and cover generously with water. Cover and leave to soak overnight. In the morning, drain the beans, and place them back in the slow cooker crock and generously cover them with water again. Add the bouillon, salt, garlic and onion, cover and cook on 'Low' for 8-10 hours or 'High' for 6-7 hours. Stir occasionally throughout. You may need to add more water as the beans cook, so make sure to check on them at least half way through. When ready, drain the beans, reserving a good portion of the cooking liquid. Add the butter to the beans if desired and using a stick blender of food processor, mash the beans, adding enough of the reserved liquid from the beans to get the desired consistency. The beans need to be slightly more runny than you want as they will set up quite quickly after mashing. Puree as much or little as you want leaving some or no whole beans in your mixture. Store in the fridge, covered. You can freeze leftover beans as needed.

"Pan Goop" or "Homemade Bakers Joy"

This stuff really works! In fact it works even better than any of the other stuff in the can that has flour added to the pan release mixture (such as Bakers Joy, Pam w/ Flour etc.) All you have to do is brush the mixture onto your cake pans, muffin cups, bread pans etc...and your baked goods will truly slide right out, no sticking! Oh I love it!

"Pan Goop" or "Homemade Bakers Joy"

1/4 cup vegetable oil
1/4 cup shortening
1/4 cup all-purpose flour

Combine all ingredients in a small mixing bowl. With an electric hand mixer, mix on 'High' until the mixture is smooth and no lumps remain (about 2 minutes). The mixture should be silky looking with a slight sheen to it. Store at room temperature in your pantry in a tupperware with an airtight lid.
(*Note* - This recipe basically calls for equal parts of the three ingredients, so if you find yourself using the Goop at a fairly fast pace, for your next batch just increase each measurement to 1/2 cup each of oil, shortening and flour.)

To Use: Using a pastry brush, coat your pan with the mixture. Pour your batter in and bake as directed.

Streusel Topping

I like to have this on hand so that I can easily pull it out of the freezer and have it ready to use whenever I need it. It's great for muffins, coffee cakes, pound cake, etc...

Streusel Topping

1/2 cup all-purpose flour
1 cup quick cooking rolled oats
1 cup packed brown sugar
1/2 cup butter

Toss everything into a food processor and pulse until everything is combined and the butter is incorporated. Pour streusel topping mixture into a freezer ziploc bag and store in the freezer to use as needed to top muffin batter, coffee cake batter etc...
Makes about 3 cups.

Pineapple Muffins

I was surprised just how delicious these muffins turned out, wow! They would be great for breakfast, and make a super easy afternoon snack. My kids love coming in the door after school to see these cooling on the counter, ready to eat.

Pineapple Muffins

2 cups all-purpose flour  
1/2 cup white sugar
1 TBSP. baking powder 
1/2 tsp. salt
1/2 cup crushed pineapple, drained, juice reserved
1 egg, beaten 

1/2 -3/4 cup milk 

1/4 cup vegetable oil

Streusel Topping

  

Preheat the oven to 375* F. Grease and flour muffin pans, or line with paper liners. In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 - 1/2 cup of  juice in a glass measuring cup. Pour in enough milk to the juice to make 1 cup of liquid. you can use as much milk or juice as you prefer. (I use about 1/2 cup juice, 1/2 cup milk). Make a well in the center of the dry ingredients, and pour in the crushed pineapple, juice/milk mixture, egg, and oil. Mix just until blended. Spoon batter into muffin cups, then sprinkle with the Streusel Topping. Bake for 15-20 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean or the tops spring back when lightly touched. Remove from pans to cool on racks.

-Makes 16 muffins.