Pumpkin roll

Over the years I've bought these from some stay at home mom friends of mine as they sell them to raise money to buy christmas presents (great idea!)

I've been posting Thanksgiving recipes and I thought this would be a great one to include. I do like pumpkin roll but I'm not a fan of pumpkin or pumpkin pie. I have no idea why Ha!

Prep time: 15 minutes  total 1 hour 5 min
serves 12-16

you will need:

Ingredients

• CAKE
• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned Pumpkin
• 1 cup walnuts, chopped (optional)
• FILLING
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

 

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Cranberry orange jello

Thanksgiving is my second favorite time of the year. I love the way my house smells on that day and the the excitement of black Friday and Christmas movies (I love Christmas movies) starting to air in November just makes me happy.

I didn't start shopping on black Friday until 2009. Since I've gone to Wal-mart around 10- midnight and shopped until 7 am. Then Dan and I head to target and best buy.

We make this alot from Thanksgiving to Christmas. I can't remember when my mom first started making this recipe but after a while it became something my grandpa and I would make for the big thanksgiving meal.

Oh, and if you plan on making anything with cranberries this holiday season (thanksgiving and Christmas) start buying them now.

It's called cranberry orange but there are alot of other fruits in this recipe. I've even experimented and added tangerine to the mix before (seeded tangerine) we usually double or triple the recipe.

You will need:

1 1lb package cranberries
1 orange
1 large or 2 small packages of lemon jello
3 cups sugar
3 cups boiling water
1 lb can of pineapple well drained (chunks or rings any other form won't work)

Grind or process cranberries, orange (peeling intact) and pineapple together, mix in 3 cups sugar. Let stand for 1 1/2 hours stirring occasionally.

Mix jello and boiling water  and refrigerate for 1/2 hour until cooled.

Mix jello mixture with cranberry mixture and refrigerate over night.

Key Lime Cheesecake tarts

Difficulty: Easy
Prep time: 20 minutes
Cook time: 0 minutes
Serves: 10 tarts

8 oz. softened cream cheese
½ cup sour cream
6 Tablespoons lime juice
14 oz can of sweetened condensed milk
10 preformed graham cracker individual tarts
2 cups assorted fresh berries (raspberries, blueberries, sliced strawberries)

1. In a bowl, combine cream cheese, sour cream, lime juice, and sweetened condensed milk.
2. Spoon cream cheese mixture into graham cracker tart shells. Place in refrigerator for several hours or until cold and solidified.
3. To serve, top the tarts with berries and serve.

2 am feeding brownies

Ingredients

• 1-1/3 cups all-purpose flour
• 1-1/4 cups sugar
• 1/2 cup baking cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 eggs, lightly beaten
• 3/4 cup butter, melted
• 1/2 cup each milk chocolate chips, semisweet chocolate chips and vanilla or white chips
• 3 Snickers candy bars (2.07 ounces each), cut into 1/4-inch pieces

Directions

• In a large bowl, combine the flour, sugar, cocoa, baking powder and salt. In a small bowl, combine the eggs and butter; add to the dry ingredients and mix well. Stir in chips.
• Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Immediately sprinkle with candy bar pieces. Cool on a wire rack. Cut into bars. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 199 calories, 11 g fat (6 g saturated fat), 53 mg cholesterol, 147 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.

Sweet baby carrots

This is the second side dish for the bringing home baby dinner.

 

 

Ingredients

• 1 pound fresh baby carrots
• 1 cup apple juice
• 3/4 cup water
• 1/3 cup honey

Directions

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until carrots are tender. Serve with a slotted spoon. Yield: 4 servings.

Nutritional Analysis: One serving (1/2 cup) equals 157 calories, 1 g fat (trace saturated fat), 0 cholesterol, 43 mg sodium, 40 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fruit.

Green Bean Bundles of Joy

This is one of the two sides for the "welcome baby" theme dinner.

Ingredients

• 6 cups water
• 1/2 pound fresh green beans, trimmed
• 4 to 6 bacon strips
• 3/4 cup Italian salad dressing

Directions

• In a saucepan, bring water to a boil. Add beans; cover and cook for 3 minutes. Drain and set aside. Cut bacon in half lengthwise; place on a microwave-safe plate.
• Microwave on high for 1-1/2 to 2-1/2 minutes or until edges curl. Place four or five beans on each bacon strip; wrap bacon around beans and tie in a knot.
• Place bundles in an 8-in. square baking dish. Drizzle with salad dressing. Bake, uncovered, at 350° for 10-15 minutes or until beans are crisp-tender. Broil 4 in. from the heat for 2-3 minutes or until bacon is crisp. Yield: 4-6 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 each) equals 203 calories, 20 g fat (4 g saturated fat), 10 mg cholesterol, 618 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g protein.

Special Delivery Chicken

This the main course for a great meal to bring to a family who has just brought home a new baby home.

 

 

Ingredients

• 2 cups (16 ounces) sour cream
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 2 teaspoons poppy seeds
• 2-1/2 cups cubed cooked chicken
• 1-3/4 cups crushed butter-flavored crackers (about 36 crackers)
• 1/2 cup butter, melted

Directions

• In a large bowl, combine the sour cream, soup and poppy seeds. stir in chicken. Pour into a greased 11-in. x 7-in. baking dish. Combine the cracker crumbs and butter; sprinkle over top.
• Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 889 calories, 64 g fat (33 g saturated fat), 225 mg cholesterol, 1,271 mg sodium, 36 g carbohydrate, 2 g fiber, 35 g protein.

Caribbean Jerk chicken and pasta salad

1

box Betty Crocker® Suddenly Salad® chipotle ranch pasta salad mix

1/3

cup mayonnaise

1

tablespoon packed brown sugar

1

tablespoon fresh lime juice

1

teaspoon grated gingerroot

1/2

teaspoon crushed red pepper flakes

2

packages (6 oz each) refrigerated grilled chicken strips, chopped

1 1/2

cups chopped fresh pineapple

3

medium green onions, sliced

2

teaspoons chopped fresh cilantro

1 Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 15 minutes, stirring occasionally.

2 Meanwhile, in large bowl, stir together seasoning mix, mayonnaise, brown sugar, lime juice, gingerroot and red pepper flakes. Stir in chicken, pineapple, green onions and cilantro.

3 Drain pasta; rinse with cold water. Shake to drain well. Stir pasta into salad mixture. Cover and refrigerate 1 hour to chill. Stir before serving.

Chipotle Ranch chicken pasta salad

this recipe makes a huge bowl, I like it because I can fix it and put it in the fridge for dinner and use leftovers for lunch.


The salad mix in this recipe can be hard to find but if you go to a large Superwalmart you'll have no trouble finding it.

You will need:

2 boxes of Suddenly salad, Chipotle Ranch flavor
2/3 cup mayo
6 tablespoons milk
1 can corn drained
1 can black beans drained and rinsed
1 avacado chopped up
1 cup cheddar cheese
2 chicken breasts
1 envelope ranch dressing mix
1 envelope chicken fajita mix

1. make pasta salad according to directions to make it easier you can even use the microwave recipe. Makes it even easier.

2. While the pasta is cooking, take the ranch mix and fajita mix and combine the two. You'll use this to coat your chicken (cut up in bite sized pieces) bake the chicken at 400 for 30 minutes (or until chicken is done on inside).

3. Add corn and rinsed black beans to pasta salad. Add chicken and refrigerate for an hour.

Campfire cones

This is a great camping recipe but as long as you have a grill at home or an oven I think you could recreate this at home

you will need:

Chopped Fruit.  strawberries and bananas – I bet any berries, even tart apples, would be perfect!
Mini-Marshmallows.
Chocolate Chips. We used semi-dark, chocolate chips – love the extra antioxidants.
Waffle Ice-Cream Cone. Unfortunately, not any icecream cone will work – we tried I’d love to experiment with waffle bowls next time.
Tin Foil. To wrap your cone once you have it stuffed to capacity

Strawberry or Orange soda cake

I am a late blooming pinterest addict especially when it comes to home decor and recipes. Here's another I found on Pinterest :) enjoy

You will need:

Strawberry or Orange cake mix
3 eggs
1/3 cup oil
fresh strawberries (or Mandarin Oranges)
cool whip
Strawberry or Orange soda (every cake mix is different just sub the soda for water stated on cake mix box)

Mix cake mix, eggs, oil, and soda and pour into greased and floured cake pan. Bake at 350 for 17 minutes or until tooth pick comes out cleanly.

slice strawberries thinly for middle of cake

Cool cake completely place thin strawberries

frost cake with cool whip and top with remaining sliced strawberries

Brownie mix

These are a new hit at our house. Never buying a box again. So simple, so easy!!! Brownie Mix $0.30 /mix. 1 Cup Sugar, 1/2 Cup Flour, 1/3 Cup Cocoa, 1/4 tsp Salt, 1/4 tsp Baking Powder. Add: 2 Eggs, 1/2 Cup Vegetable Oil, 1 teaspoon Vanilla. Bake @ 350 degrees for 20-25 minutes.

strawberry brownies

Very easy recipe, another pinterest recipe :)

You will need:

Strawberry Cake mix (any brand will do)

2 eggs
1/3 cup oil


 spread in 9x13 pan (dough will be thick) and bake at 350 for 14 minutes. For glaze, mix 1 c. Powdered sugar with 1 1/2 tablespoons milk or water. Pour over warm brownies. Enjoy!

Root Beer Cookies

This is the third "root beer" themed recipe I've featured so far, the first was Root beer (makes 5 gallons) and then root beer float cake.

They were a big hit at a little boys party I hosted not long ago.

Makes about 3 dozen large cookies or 4 dozen medium cookies (depending how big you like 'em!)


Cookie Ingredients:

1 cup butter, softened

2 cups packed brown sugar

2 eggs

1 cup buttermilk

1 tsp. root beer extract or concentrate

4 cups flour

1 tsp. baking soda

1 tsp. salt

Frosting Ingredients:

4 cups powdered sugar (or icing sugar)

3/4 cup butter, softened

3 Tbsp. milk

1 tsp. root beer extract or concentrate

Directions:

Preheat oven to 375º.

In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and root beer extract.

Combine dry ingredients; gradually add to creamed mixture.

Drop by tablespoonfuls onto ungreased baking sheets. Bake at 375º for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

In a mixing bowl, combine all frosting ingredients. Beat until smooth.

Frost cooled cookies.

Enjoy!

Easy Crockpot caramel 1, 2 & 3

There are three versions of this recipe. I'll include both in this post. Either which you choose to make it's heavenly!

1. This is the base method. take 1 or more 14oz cans of sweetened condensed milk (not evaporated milk) and place in crock pot. Cover with water. Water should be at least 1/4 inch above cans and always covering the top.

2. turn on your crock pot on low and cook for 8 hours. Or on High for 3 1/2 to 4 1/2 hours.

3. Allow to cool and very carefully open the can.

4. Store in sealed container. Great with apples, pretzels and over ice cream.


The next one is different and has a few more ingredients.

you will need:
1 or more 14 oz cans of sweetened condensed milk
1/2 teaspoon of vanilla extract per can
1 tbsp butter per can

 Remove labels and place in crock pot. Poor water over cans and cook on low for 8 hours or on high for 3 1/2 to 4 1/2 hours.

Allow to cool and ever so carefully open the can.


And if you don't have a crock pot or want to use your stove:

Fill a stock pot full of water and bring it to a boil. Turn the heat down to medium-low heat and CAREFULLY place the can of sweetened condensed milk into the pot and let it cook for about 2 hrs. It's important to make sure the can is always covered in water. Because of evaporation, I usually set the timer for about a half an hour and add a bit more water every time the time goes off. After the time is up, you should have the same results as above.


Note: It's so very important once your caramel finishes cooking no matter which way you cook it that you allow it to cool in the fridge for 2 hours.
Also the cans will leave a rust ring at the bottom of your crock pot so far I was able to get most of mine off with very little scrubbing. It might be wise to put a folded paper towel at the bottom of the crock pot so this doesn't happen.

Reese's Peanut butter cup truffle

This desert is huge and will feed about 20 people. It weighs six pounds so it's heavy.

There are many variations to this recipe but this is the one I use

You will need:

1 box brownies (family size) made according to box directions

whipped cream (I prefer either can or homemade not the kind in the tub)

Peanut butter sauce (melt one 10 ounce package of peanut butter chips with 1/4 cup of milk, 1/2 cup of heavy cream and 1/4 tsp of vanilla over low heat until combined, let cool)

Reese's peanut butter cups 4-5 packs (King Size) chopped

Reese's pieces King size bag

2 large boxes of chocolate pudding made according to box directions.


Break up chocolate cake and layer that on the bottom. Top with chocolate pudding, peanut butter sauce, reeses peanut butter cups & reeses pieces, and a layer of whipped cream. Continue building your trifle with these layers until you've run out of ingredients or room :)

Cherry Limeade Sugar Cookies

3/4 cup unsalted butter softened

1/2 cup sugar

1/2 cup icing sugar

2 eggs

1 teaspoon vanilla

1 pack cherry Kool-aid ( unsweetened )

2 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

In stand mixer combine butter and sugars.

Beat until light and fluffy.

Add kool-aid and eggs.

Mix well then add flour, baking powder and salt

Mix until all combined.

Divide dough into two 8 x 2 inch logs.

Wrap in plastic and chill for at least one hour.

Preheat oven to 350 F

Line cookie sheet with parchment

Remove cookie logs from refrigerator.

Cut into 1/2 inch slices.

Bake for 10 to 12 minutes

Remove from oven and cool on cookie rack.

Limeade Frosting

1/2 cup unsalted butter

2 1/2 cups icing sugar

1/2 pack lime Kool-aid

3-4 tablespoon milk

maraschino cherries with stems

Beat butter, icing sugar, kool-aid and milk

together until frosting is fluffy. Adding more

milk if needed.

Frost cooled cookies using a piping bag or just spread

frosting on top of cookies. Complete with cherries on top

of each cookie.

Pink sprinkles would be good too.

Easy Crockpot caramel

Saw this on  and it was easy! Love caramel and you can do more than one can at a time.


You will need:

1 14oz can of sweetened condensed milk (not evap milk)
 water
crockpot

1. One 14 oz. can Sweetened Condensed Milk (NOT evaporated milk). Don’t use the can with the pop-top, either.
2. Remove the paper label.
3. Place on a saucer in the bottom of a crockpot (the can leaves a rust ring).
4. Add water to fully submerge the can.
5. Cover the crockpot, set on LOW for 8 hours. Go to bed.
6. In the morning, turn crockpot to OFF and let cool on its own, at least 3 hours. Then retrieve your can, open and mmmmm.

Peachy Ginger smoothie

I've been looking for a healthy smoothie recipe for a while now, most contain tons of sugar and are no more healthy than a milk shake and who did I get this from? Paula Deen! Apparently she's on more of a health kick since her diabetes diagnosis (so this is a diabetic friendly recipe!)


(Serves 2)

• 1 cup cold water
• 1 cup frozen peach slices
• ½ cup frozen strawberries
• ½-inch piece fresh ginger
• Juice of one lime
• Artificial sweetener to taste
Add all ingredients to a blender and blend one minute. Add a little water if you need to loosen it up.

Mexican Street Corn

I've seen this everywhere and I can't wait to try it. One recipe I've found requires Mayo and I'm just not a fan of Mayo at all (plus it contains alot of fat....) anywho this one uses sour cream instead of mayo.

Ingredients

• 6 ears corn, husks and silks removed (you can also use canned or frozen and serve in a bowl)
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon garlic powder
• 1 lime
• 1/4 cup low fat sour cream

Instructions

1. Combine chili powder, salt, pepper, and garlic powder in a small bowl.
2. Place corn on sprayed grill rack.
3. Cover and cook 12 minutes over medium-high heat, turning occasionally.
4. Squeeze juice from lime and mix with sour cream.
5. Drizzle over corn and sprinkle with spice mixture.

Lemon Lush

This was my grandpa's favorite desert. Hard to believe that in September he'll be gone for 15 years. I was blessed to have him for 16  years. We were very close (lived next door and spent all my time with him). My grandma would make this for him for his birthday instead of a cake. It's really refreshing! I now make this for Dan as he also likes lemon (and it's kinda scary how alike he and my grandpa are!) I love it as well. If you like lemon my sparkling lemon cookies are also a big hit!


This recipe makes 12 servings (we usually double it for a get together or party)

you will need:
     2 cups all-purpose flour

1 cup butter, softened

2 (8 ounce) packages cream cheese

1 cup white sugar

2 (3.4 ounce) packages instant lemon pudding mix

3 1/2 cups milk

1 (12 ounce) container frozen whipped topping, thawed

1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the flour and butter using a pastry cutter until a ball forms. Press into the bottom of a 9x13 inch baking dish.
2. Bake for 25 minutes in the preheated oven, or until lightly golden. Remove from oven and allow to cool completely.
3. In a medium bowl, beat the cream cheese and sugar together until smooth and well blended. Spread evenly over the cooled crust. In another bowl, whisk together the lemon pudding mix and milk for 3 to 5 minutes. Spread over the cream cheese layer. Chill until set, then top with whipped topping.

Triple Chocolate Desert

I've changed this recipe and tried making cornbread in the crockpot and it makes it very moist. But this is the original and it's really yummy and moist. Great to make in the summer when you don't want the stove on.

You will need:

1 box Milk chocolate cake mix
1 8oz carton of sour cream
1 3 3/8 oz package instant chocolate pudding mix
1 cup chocolate chips
3/4 cup oil
4 eggs
1 cup water


lightly grease crock pot, combine all ingredients in a bowl and pour into crock pot. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Enchilada Dip

Whenever a recipe calls for ground beef I swap it out for turkey, but you can use ground beef in this recipe if you want. We've been doing this since 2007 and haven't really missed the ground beef. This is made in a crock pot and cooks 2-3 hours so it's great to make ahead. Just brown the beef and mix with other ingredients and place in the refrigerator. With my crock pot it comes in two pieces so you can detach the bowl from the heating element. Only problem is it has a design on the side that makes it not as easy to clean.

2lbs  Ground turkey
3/4 cup onion, chopped
1 cup celery chopped
16 oz shredded cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 10oz can enchilada sauce

brown turkey, drain (this is the great thing about turkey there isn't much if anything to drain) combine turkey with all other ingredients in crock pot, cover and cook on high for 2-3 hours stirring occasionally. Serve with tortilla chips.

Hot Wassail

This beverage is traditionally a Christmas Beverage. So why am I thinking about it mid June? For years Dan and I have a Christmas in July sort of Celebration. We have a vast amount of Christmas movies so much so we have to start our "Christmas in July" celebration on July 1st and usually it goes past July. It's fun and we get to see movies that we loved as kids.


Anyway I thought this would be a fun recipe to try soon perhaps Iced!

You will need:
1 gallon apple juice
1/2 box brown sugar
1/2 jar orange tang
1 tsp cinnamon
1 small can of Lemonade
4 cups water
1 Orange sliced
15 whole cloves

Mix apple juice, brown sugar, drink mix, cinnamon, lemonade and water. Put in Crock pot and heat. Add orange and cloves. Let float on top for added flavor. Wassail will stay good all day.

Buffalo Chicken Dip

I love this so much because 1., its so yummy and 2., its easy and quick to make!

You will need:

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup blue cheese salad dressing
• 1/2 cup hot sauce
• 1/2 cup crumbled blue cheese or shredded mozzarella cheese
• 2 (9.75 ounce) cans  Chunk chicken breast in Water, drained
• Assorted fresh vegetables, crackers and tortilla chips

1. Heat the oven to 350 degrees F.
2. Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken.
3. Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving. Serve with the vegetables and crackers for dipping.

vegetable pizza

Love this! Great for baby showers or really anytime. Its one of my favorite things to have at a party besides fruit pizza!


You will need:

• 2 (8 ounce) packages refrigerated crescent rolls
• 2 (8 ounce) packages cream cheese, softened
• 1 cup mayonnaise
• 1 (1 ounce) package dry Ranch-style dressing mix
• 1 cup fresh broccoli, chopped
• 1 cup chopped tomatoes
• 1 cup chopped green bell pepper
• 1 cup chopped cauliflower
• 1 cup shredded carrots
• 1 cup shredded Cheddar cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
3. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
4. In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

86 Garlic Citrus chicken (crockpot remix)

I've made this recipe with my oven forever. It's been in our rotation for a while now originally got this from the food network but I tweaked it quite a bit. The original recipe is posted here. The thing is when it's summer time I really try not to use the oven alot since we don't have air conditioning in that part of the house and cooking time is over an hour, and there's alot that goes into that recipe but totally worth it. The taste is similar to rotisserie chicken you buy in the store.

You will need

1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon Italian seasoning 


1. Rinse chicken and salt and pepper the inside cavity and salt the outside.

2. Take the fruit and garlic head and stuff it inside the chicken you most likely will find it won't all fit what I do is stuff it under the skin and it comes out beautifully.

3. place in crock pot and cook on high for 4-5 hours (for a 3-4 pound chicken) chicken should reach 170 degrees when done. While the chicken is cooking, make the basting sauce add 1/4 cup lemon juice, oil, 1/4 orange juice concentrate, 1 tablespoon Italian seasoning, and 2 cloves garlic (minced) whisk together. (pour over chicken  twice during cooking time)

Serve with 2 dishes.

Fruit Pizza

There are many variations to this recipe. I usually use whatever is available or what I've got a huge taste for. I love the strawberry banana. I grew up loving this after having it at several of my mom's friend's Christmas parties (they were legendary over 100 people would come and go on Christmas eve!)

You will need:

1 roll of sugar cookie dough (it's so much quicker and easier if you purchase but you can also make your own)
1 cup sugar
2 8oz packages of cream cheese, softened
1 16oz bag frozen strawberries
1 16oz bag frozen mango
2-3 bananas, sliced a little splash of lemon juice will prevent them from browning
2 kiwi, sliced

1 Spread cookie dough on pizza pan and bake (every oven is different bake at 350 and watch after 10 minutes. take out when cookie is a golden brown.

2. Allow cookie to cool. I put mine in the refrigerator to speed this up.

3. While cookie is cooling put cream cheese and sugar in a bowl and mix until it's smooth and well Incorporated. Then spread on cookie.

4. If you have little helpers this is where you can have them help decorate the pizza.

5. Chill in the refrigerator until time to serve, refrigerate leftovers if there is any :)

Peach Mango Cobbler

I am a Mango Fanatic. There I said it. Most people who know me know how much I love Mangoes. I've long ago heard that Mangoes and Peaches are a part of the same family. And it's been some people's secret to add Mangoes to their peach cobbler. I tried and tried to find a recipe that is just right but came up empty. So I've had to concoct  my own. Perhaps you've seen one like this, there's a lot of peach cobbler recipes out there.


You will need:

1 16 oz package of frozen Mango, thawed
1 16 oz package of frozen peaches, thawed
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self rising flour
1 1/2 cups milk
Vanilla bean ice cream 

Directions:
1. preheat oven to 350.

2. Mix mangoes and peaches in a large sauce  pan on the stove with 1 cup sugar and water. Bring to a boil. Simmer for 10 minutes. Remove from heat.

3. Put the butter in baking dish and place in the oven to melt.

4.Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup.  Batter will rise to top during baking. Bake for 30 to 45 minutes.

Serve with a scoop of vanilla bean ice cream. 

Spicy Chicken Spaghetti

20 recipes to go and my food blog will have 100 recipes! We're having spaghetti tonight but it's just your simple ground turkey spaghetti not really recipe worthy LOL. I so need to go to the grocery store but since it's Wednesday (we run a scouting program for boys at our church) and our busiest night of the week I don't have time to go to the grocery store :(

This makes a huge amount so  there are a number of options you can use this recipe for:

1. Weekend meals, put leftovers in individual containers and you have meals ready to go so you can enjoy a weekend without having to cook so much.

2. If you have to take a meal to someone (baby or funeral) take half and save half for your family.

3. Church or family get togethers


you will need:

16 oz. package of spaghetti
5 cups of boiled chicken chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 onion chopped
1/2 red pepper (the sweet kind I usually use a whole one because I love sweet red peppers)
1 stick of butter plus one T (yes this sounds like a lot but this feeds 12 people)
2 cups shredded velveeta
1 can ro-tel (I use the cilantro and lime flavor but if you can't find that original works fine too)
1 sleeve buttery crackers


1. Preheat oven to 350
2.  Boil chicken until cooked through
3. Remove chicken from pan reserving broth
4. cook chicken and boil spaghetti in reserved broth according to package directions.
5. while spaghetti is cooking saute' chopped onion and red pepper til tender in one tablespoon butter
6. Drain Spaghetti and mix with chicken, soups, onion, pepper and rotel.
7. Spoon into a greased 9x13 pan.
8. melt remaining butter.
9. crush crackers finely and mix with butter.
10. top spaghetti with cracker mixture and bake until brown and bubbly, about 40 minutes.


Serves 10-12

Serendipity Frozen Hot chocolate

This is from the famous Serendipity restaurant in NYC. They also have one in Las Vegas! This treat isn't cheap they charge about $9 . And there aren't too many locations so if you can get to a Serendipity to purchase one try this recipe! You can buy the mix on their website as well as some other neat gifts.

you will need:
1/3 cup instant non fat dry milk
1/3 cup sugar
2 tablespoons Ghiradelli cocoa
1 tablespoon Hershey's cocoa
1 tablespoon of another brand I use land o lakes cocoa in white chocolate :) since they come in all kinds of flavors you can change things up a bit!
1 Cup milk
3 cups ice
1 can whipped cream
chocolate shavings from a Hershey chocolate bar


1. Mix dry milk, sugar and the cocoa mixes into a bowl.
2. Pour milk into your blender
3.  Add powder mix that you made in step 1.
4. Add ice and blend.


Put in a ice cream dish and add whipped cream. Garnish with chocolate shavings.

note to make chocolate shavings simply use a vegetable peeler and shave a little from the side of the bar.

Snickers Salad

Had this at a Christmas party several times and I love it! The nice lady who gave me the recipe says she always doubles this recipe because everyone loves it so much :)

8oz cream cheese, softened
7oz jar Marshmallow cream
1 small tub whipped cream, thawed
1 bag of miniature snickers, quartered
1 1/2 granny smith apples cubed

1. combine cream cheese and marshmallow cream.
2. Add whipped cream.
3. Stir in snickers and apples
4 keep refrigerated.

serves 6-8

Tortellini soup

This is great for a fall or winter evening it's so yummy I had to post it now :)

You will need:
3 tablespoons olive oil
1 clove garlic, minced
3 stalks celery, chopped
3 carrots peeled and chopped
1 onion, diced
10oz package of frozen spinach (do not thaw)
2 cans cream of chicken soup
2 cans water
32oz chicken broth
family sized package of cheese or chicken tortellini, half cooked


1. Put olive oil in the bottom of a large soup stock pot.

2. saute' garlic, celery, carrots and onions until tender.

3. add frozen spinach. Break up block of spinach as you cook.

4. Continue to saute' until spinach thaws, then heats up.

5. Add soup and water.


6. add chicken broth and then add tortellini

7. heat and serve.

Serves 6-8

It's better to eat a few hours after soup is made so the broth gets a chance to soak into the noodles :)

Curry Chicken salad

Had this at a baby shower in nashville once wow is it yummy!

You will need:
8 boneless skinless chicken breasts cooked and cubed
1 1/2 cups white grapes, halved
4 oz package sliced almonds
1 cup chopped granny smith apples
1 cup chopped celery
2 cups mayo
1 tablespoon curry powder
1 tablespoon lemon juice

1.  in large bowl, combine  chicken, grapes, apples, celery, and almonds.

2. Mix well

3. In separate bowl, blend mayo curry, and lemon juice thoroughly.

4. Pour over chicken mixture and toss lightly.

5. If it doesn't seem like there's enough mayo add a little more.

6 chill well.

serves 16

Grape Salad

My friends rave about this salad (which is more like a desert)

You will need:

4oz sour cream
4oz cream cheese
2 cups grapes (red or green)
1 teaspoon vanilla
1/2 cup brown sugar
1/2 cup chopped pecans


1. Mix sour cream, cream cheese and vanilla.
2 Blend  in grapes and put in 8x8 dish
3. mix brown sugar and pecans and cover.
4 chill for at least 1 hour

Mint Julep

This is the non alcoholic version :)

You will need:

3 1/2 cups water
3 1/2 cups sugar
6oz orange juice concentrate
12oz lemonade concentrate
1 1/2 handfuls mint leaves
 Ginger Ale, 7 up, sierra mist or sprite 2 liter (you may have some left over)

1. Bring water and sugar to a boil.

2 Add cans of concentrated orange and lemonade.

3. Let mixture reheat and pour over mint leaves.

4. cover and let steep for at least four hours (overnight is best and easier when you've got other things to prepare for your party)

5. Strain.

6. use 1/4 cup of the mint concentrate to glass of crushed ice.

7. Finish  filling glass with ginger ale or other lemon lime soda.  garnish with mint sprig.

serves 6-8

Carmel Brownie Cake

Prep time 15 min   cook time 20 min ready in 90 minutes serves 15

You will need:

cooking spray
1 package family size brownie mix
1/4 cup water
1/2 vegetable oil
3 large eggs
3/4 cup caramel ice cream topping, divided
1 8oz container extra creamy whipped topping
1/2 cup  finely chopped peanuts (you can use sprinkles if nuts are an issue for someone at your party)
15 maraschino cherries  with stems well drained

1. Heat oven to 350. coat 13x9 backing pan with non stick cooking spray.

2. Combine brownie mix, water, oil and eggs in large bowl. Stir for 50 strokes. Spread in prepared pan and bake for 28 to 31 minutes. Cool 30 minutes.

3. Poke holes about two inches apart, in warm brownies with the handle of a wooden spoon (plastic works too) use 1/2 cup caramel topping  to fill in the holes. Then spread remaining topping over top of brownies. You will have more caramel topping.

4. Fold 1/4 cup caramel topping in with the whipped topping.  Spread evenly over brownies. Sprinkle with peanuts or sprinkles. Top each of the 15 servings with a cherry just before serving.

Tennessee Iced Tea

I love to tweak recipes here's a refreshing one just in time for summer!

1 gallon water
4 large or 6 regular sized tea bags
1 cup sugar (original calls for 2 cups add to desired sweetness)
2 tablespoons Tang
1 tablespoons Country time lemonade mix
juice of half a lemon

1 brew tea according to directions on box using 1 gallon of water.
2. Stir in all ingredients and add ice.

 

Easy Chocolate fudge frosting

You will need:
1 cup granulated sugar
1/4 cup cocoa
1/4 cup butter
1/4 cup milk
1 teaspoon vanilla extract

In a small sauce pan combine all ingretients except the extract. Heat to boiling and boil for 1 minute to a minute and 30 seconds (I always cook it at 1 minute so as not to burn it). 

cool for a minute and then pour mixture to a bowl (mixture will be thin until completely cooled and process is finished) and add the vanilla extract. 

Beat with mixer for 3 minutes or more. 

return to fridge and continue to cool until mixture is a spreadable consistency.  

This recipe goes great with the 5 minute mug cake. quick and easy.