Frank's Buffalo Chicken Dip

On Christmas Eve a few years ago, we went to our friends house for dinner (Chiye and Mike Harper). They had this platter of chicken dip laying out so I thought I would try it. After a few minutes, I realized I was being completely non social because all I could do was gorge myself on this stuff. What I love about this recipe is that it can be served as a dip for celery sticks and tortilla chips or as a wrap in a tortilla.This recipe is also known as "crack dip" because it is highly addictive. You won't be sorry for making this, I promise.

1 block of cream cheese
1/2 cup of crumbled blue cheese
1/2 cup Frank's buffalo wing sauce
1/2 cup shredded mozzerella cheese
1/2 pound of shredded, cooked chicken

Preheat oven to 350. Combine all the ingredients in a bowl. Pour into a greased baking dish and bake for 20 minutes. Serve hot

Imperial Chicken

One night, I couldn't figure out what to make for dinner, so I called up my  sister BJ, and she gave me this recipe. It smells amazing while in the oven baking. It is so easy and there are never any leftovers.~ Christine

2 cups bread crumbs
1 Tbs. dried Italian herbs
salt and pepper
1 cup of melted butter ( to cut down on fat, I use half chicken broth)
1 clove minced garlic
1 Tbs. mustard
1 tsp Worcestershire sauce
8 boneless chicken tenders

*Mix together the first three ingredients and place in a shallow dish. Combine the melted butter, garlic, mustard, Worcestershire in a bowl. Dip each piece of thawed chicken in the butter mixture, followed by  breadcrumb mixture. Place in a baking dish. Pour remaining butter mixture over top chicken. Bake at 350 for one hour.

No Bake Reeses Peanut Butter Bars

 I found this yummy treat on my (other) favorite food blog... www.ourbestbites.com .They are SO good! You have to try these babies!~BarbaraJo



No Bake Reese's Peanut Butter Bars

1 1/2 C graham cracker crumbs
1 lb (3 1/2 C) powdered sugar
1 1/2 C creamy peanut butter
1 C (2 sticks) real butter, melted
1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)
2 tsp shortening

In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined.  Press into a parchment (or waxed paper or foil) lined 9x13 pan.

Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.  Pour chocolate over peanut butter mixture and spread out evenly.  Place pan in the fridge just until chocolate is set and then cut into bars.  Tip:  If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through.  Can be stored in the fridge or at room temp.  They will stay firmer if stored in the fridge.

Zesty Oven Baked French Fries

This recipe taste so good with some mayo mixed with ketchup (fry sauce) and it's so easy and quick!-Louisa

• 2 large potatoes, peeled and cut into thin strips
• 1 tablespoon parmesan cheese grated 
• 1 tablespoon oil
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper

Directions:

1. Heat oven to 450°.
2. Spray a baking sheet with cooking spray.
3. Combine all dry ingredients and combine with potatoes, tossing to coat.
4. Drizzle with oil, tossing again to coat.
5. Arrange potatoes in a single layer on baking sheet and bake for 35 minutes or until golden brown.

World's Best Pizza Dough

 Everyone has their favorite version of pizza, and this one is our town's favorite. Enjoy! ~BarbaraJo

World's Best Pizza Dough

1 1/2 C. Warm Water
2 1/4 teaspoon yeast
3 1/2 C. flour
2 Tbsp. Olive Oil
1 teaspoon sugar

In mixer put warm water and yeast. Let sit for 5 minutes. Then put on mixing paddle and stir in the rest of the ingredients. Next, put on dough hook and let knead for 10 minutes. Spray large bowl with pam and place dough in bowl to rise until doubles in size. Cover the bowl with plastic wrap or a dish cloth. When dough has doubled roll out and place on pizza pan. Then add whatever toppings you like. Bake at 475 for 15-20 minutes.
Note: The oven should be at 475 for about 1 hour before cooking pizza.

Enchilada Style Nachos

In our house we do enchiladas in every shape and style. This one is a new quick version. I can have this ready to throw in the oven within minutes and baked for lunch within 20 minutes. Love it!~BarbaraJo


Enchilada Style Nachos 

1 can El Pato Sauce (red enchilada sauce)
1-2 cans of tomato soup, depending on how spicy you want yours (I've used tomato sauce too)
2 cups grated cheese
1 TBS. sugar
1 TBS. Caldo de Pollo (found in the Mexican Food isle or chicken bouillon)
1 bag of Tortilla chips
2 cups shredded chicken

In a bowl combine the sauce, soup, sugar and bouillon. Set aside. In a 9x13" casserole dish spread out the chips, layer the chicken over the chips then spread the sauce all over the top. Top with grated cheese and bake at 350 degrees for 20-30 minutes or until cheese is bubbly.

Peaches and Cream Pie

I love peaches. I love cream in any way, shape or form. I love a good graham cracker crust. This recipe gives me all three of my loves. It is super easy to make and very yummy. -Rachel

Crust:

1 1/2 cups graham cracker crumbs (about 1 package)
4 Tbs. melted butter
1/4 cup sugar
dash of cinnamon
dash of salt

Put all crust ingredients in a medium bowl. Stir around until well combined. Firmly press mixture into a 9 inch pie pan. Refrigerate crust for 15-30 minutes before putting cream mixture in it.

Cream Filling:

1 8oz package cream cheese, softened
1/2 container cool whip
1 cup powder sugar
1 tsp. vanilla
dash of salt

With an electric mixer beat cream cheese until smooth. Add sugar, vanilla, and salt and beat until smooth. Gently beat in cool whip. Spoon into graham cracker crust. Refrigerate for an hour before serving.

Before serving, top each slice of pie with fresh peach slices. :)

Laurel's Every -Time -the -Family -Gets- Together -Tex Mex

This is Dave's favorite.  I make it so much I could do it with my eyes shut!  This is easy and yummy and healthy.  Great for football games!

Laurel's Tex Mex

On a large platter (the fancier the better) or a 9x12 (the ugly factor, but if that is all you have, go for it)

Spread with a wooden spoon:

1 can of refried bean

salt and pepper, sprinkle over the top

1 to 2 cups of sour cream

Sprinkle half of a package of taco seasoning

Chopped up fresh avacados (I use 2-3 depending on the size)

1/2 of fresh lemon, squeeze over the top of the avacados

Chopped tomatoes-1-2 depending on personal preference

1 can of chopped black olives

1 bunch of green onions, chopped

2-3 cups of shredded cheddar/monterey cheese

Serve with a basket of your favorite corn chips or Mexican chips.  I like the thin kind.

Momma Udall's German Pancakes Yum Yum

Louisa is the last child left at home and she devoured these in one sitting.  Pretty good for a picky eater!  These are easy to make and oh so good--I like mine with my famous buttermilk syrup or lemon juice and brown sugar and butter. 

6 eggs

1 cup milk

1 cup flour

dash of salt

4 tbls butter

Put your butter in a 9x12 pan and place in a cold oven and then pre heat to 350 degrees.  While that is heating up, make the pancakes by whisking the eggs, add the milk and flour and salt.  Pour into hot 9x12 and bake for 20-30 minutes until it puffs up and is golden brown. 

Laurel's Famous Buttermilk Syrup

(You can easily double this recipe)

3/4 cup brown sugar

1/4 cup real butter

1/2 tsp baking soda

2 tbsp corn syrup

1/2 cup real buttermilk

1 tsp vanilla

Bring everything together in a sauce pan and gently boil for a few minutes and then add the vanilla.  It is so fun to watch the froth from the baking soda.  Serve hot over my German pancakes or over freshly picked peaches or over vanilla bean ice cream.

Chicken Fajitas

Since Mexican food is an all time favorite for me, I make these on a regular basis. But the key to a fabulous fajita is quality ingredients. Use the best and the freshest tortillas you can find. Also, if you have the option, garden fresh tomatoes make a world of a difference. At our house, I let everyone assemble their own fajita to their liking. The more garnishes you have for this, the better! -Christine

8 flour tortillas
1 pound of cooked, diced and seasoned chicken
2 cups of shredded cheese
1 green pepper, diced
1 yellow or red pepper, diced
2 ripe tomatoes, diced
1 onion, diced

1/2 cup of cilantro, chopped (optional)
sour cream (optional)
guacamole (optional)
hot sauce (a must for my husband)

*Over a medium high stove, cook the peppers and onion until tender. Season with salt and pepper. Set the rest of the ingredients out in separate bowls so everyone can assemble their own fajita. Warm the tortillas in microwave.  Enjoy!

Mahi Mahi With Mango Salsa

This was so fresh and tasted great on a bed of brown, buttered rice. The mango salsa tastes best if you let it sit for a few hours. Salmon would be wonderful as well. Make sure that your fish is as fresh as possible and doesn't smell fishy. I got this recipe from Jenetta Matheny.- Christine

four fillets of mahi mahi or salmon
2 ripe mangos, diced
1/3 c. chopped cilantro (you can use more or less)
1 red pepper, diced
lime juice and salt and pepper for seasoning

*Prepare mango salsa a few hours before serving for best results: Combine the diced mangos, cilantro, red peppers, and lime juice (for flavor) in a bowl. Cover and let the flavors mix with each other.
*Season each fish fillet with lime juice, salt and pepper. Wrap each in their own foil bed. Bake at 400 for 15 or so minutes until fish flakes off with a fork.
*Just before serving, top the fish with mango salsa and enjoy!

Cheesy Broccoli

Every Sunday dinner we have the traditional roast beef, mashed potatoes and gravy. The only thing that seem to change every week is the vegetable. This cheesy broccoli is super simple and delish!-BJ

Cheesy Broccoli

2 cups cream
2 cups cheese (any kind will work)
Salt and Pepper (to taste)

Simmer the ingredients on the stove until melted. Pour over freshly steamed broccoli.

Marshmallow Brownie Cookies

I found this recipe on one of my favorite food blogs: Real Mom Kitchen. These cookies are to die for. It is a yummy brownie cookie base, a gooey marshmallow, and topped off with a chocolate butter cream. You will not regret making these cookies. -Rachel

Marshmallow Brownie Cookies

1/2 cup butter or margarine
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cocoa
1/2 cup milk
1/2 cup chopped nuts (optional)
Large marshmallows, cut into thirds

Cream together butter and sugar. Add egg and vanilla extract and mix well. Sift together flour, salt, soda, and cocoa. Add dry ingredients to mixture alternating with the milk. Stir in nuts. Drop by teaspoonful onto a greased

cookie sheet approximately 2 inches apart. Bake at 350 degrees F for 9 minutes and remove from oven. Immediately place a marshmallow piece on the top of each cookie and bake for 2 more minutes. When cookies are cool, frost each cookie with chocolate icing.

Chocolate Icing:
1/2 cup butter
3 tablespoons milk
1 teaspoon vanilla extract
1/3 cup cocoa
4 cups confectioners' sugar

Mix ingredients together well and frost tops of cooled cookies.

Barefoot Contessa Pumpkin Cake with Maple Cream Cheese Frosting

Since I am an an avid reader of House Beautiful magazine, I had to try Barefoot Contessa's Pumpkin cake. In her recipe, she actually did them as cupcakes. I doubled the recipe and put it in a 9x13 pan. Every fall, I can't wait to to whip out my canned pumpkin and try all the recipes. This one definitely did not disappoint.-Christine

1 cup flour (I do half wheat, half white)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmug

2 extra large eggs, room temp

1 cup of canned pumpkin puree (8 ounces)

1/2 cup sugar

1/2 cup brown sugar

1/2 cup oil (I do half applesauce)

1/2 cup coarsely chopped Heath bars

*Preheat oven to 350. In medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon ginger and nutmeg. In a larger bowl, whisk together the eggs, pumpkin, sugars, and oil. Add the flour mixture and stir until combined.

*Pour batter into cupcake tins or 9x13 pan. Bake for 20-25 minutes or until done. Cool, then spread with maple cream cheese frosting. Garnish with score bars.

Maple Frosting

6 ounces of cream cheese, room temp

3 Tbl butter, room temp

1/8 tsp maple extract

1/2 tsp vanilla

2 cups powdered sugar

*Cream the cheese with butter. Add the extracts. Add the powdered sugar. Mix until smooth.

Butter Cream Frosting

We are frosting snobs in our house. I don't think my mother EVER purchased a can of frosting as long as I can remember. I find the canned stuff an offensive knock-off. Making your own frosting...from scratch...is so simple. Here is the recipe we use.- BarbaraJo

Butter Cream Frosting 

1/2 cup softened butter (yes, the real thing)
3 1/2 cups powdered sugar
3 TBS of milk
1 tsp. vanilla
dash of salt

Cream all these ingredients together. If you like your frosting a bit thicker, don't add as much milk. If you need it thinner, add more milk. So simple.
**You can also add a 1/3 cup of cocoa powder and you have CHOCOLATE frosting. Or substitute the tsp. vanilla for peppermint extract and you have MINT frosting.

Canadian Bacon Pizza Bundles

This is one of my absolute favorite dinners because I almost always have the ingredients in my pantry, and they melt in your mouth. This can easily be adapted for pepperoni or sausage as well.- Christine

1 recipe of quick and easy bread sticks (Click here)
16 cubes of mozzarella cheese (the size of dice)
16 small slices of Canadian bacon or deli ham
16 pineapple chunks
1/4 c. melted butter
Grated Parmesan cheese for garnish
1 (16 ounce) jar of pasta sauce

Roll out the bread dough on a floured surface into the shape of a large square. With a knife, draw lines in the dough to divide into 16 squares. Place one pineapple chunk, a piece of cheese, and a piece of ham on each square. Fold the corners up and shape into a bundle. Brush them with melted butter and top with a little salt and Parmesan cheese (I bet dried Italian seasoning would be good too). Bake at 350 for 15-20 minutes. While the bundles are baking, warm the pasta sauce so they will be ready for dipping!

Quick and Chewy Breadsticks

My husband's mother, Linda Hull gave me this recipe. I think I make these a little too much though. They are so easy and incredibly chewy, I just can't help myself. I like to do half wheat flour, half white. Do as you please! You can brush these with butter right out of the oven too.- Christine


1 1/2 c. warm water
1 Tbs. milk
1 Tbs. honey or brown sugar
1 tsp salt
1 Tbs yeast
3-4 cups flour

In a large bowl, combine the yeast and warm water. Mix in the sugar, milk and salt. Stir in the flour and knead until smooth. Separate into 16 balls and shape into bread sticks or rolls. Bake at 350 for 8-15 minutes.

Green Enchiladas

In our small farming community we have a family that is famous for their green Chile. Every year they harvest it, roast it, peel it and dice it. We get to buy the freshly roasted stuff, bottle it and enjoy it year round.  This recipe was created among this Chile growing family and it is amazing.- BarbaraJo

Green Enchiladas

2 TBS butter
2/3 cup onion
2 TBS flour
1 1/2 cups chicken broth
1 cup fresh green chile, chopped
1 clove garlic, minced
1/4 tsp. salt
12 corn tortillas (fresh are always best)
1 cup Monterey Jack cheese, grated
1 cup cheddar cheese, grated
2 cups shredded chicken
1 cup heavy cream

Melt butter in saucepan over medium heat. Saute the onion until soft. Stir in the flour. Add broth, then add chiles, garlic, salt. Simmer about 15 minutes to blend flavors, season to taste with salt and pepper. Preheat oven to 350 degrees. In a heavy skillet, lightly fry tortillas in shallow oil. Don't over fry them. You want them soft, not crisp. Combine cheeses. Roll each tortilla with shredded chicken and cheese. Line in a greased 9x13 inch casserole dish. Pour chile sauce over the tortillas and 1 cup of cream evenly over the tortillas. Then sprinkle with remaining cheese. Bake for 20 minutes. Serve with sliced tomatoes.

Dump Cake

I am all about no fuss desserts. This doesn't get any easier...I promise. All you need is 4 simple ingredients that most people have in their pantries already.  My mom always made this for us growing up. It reminds me of summer vacations in Waterton, Alberta at the family cabin. Excuse the messy bowl in the picture. I should have cleaned it up a bit before I shot this picture.- BarbaraJo


Dump Cake

1 yellow cake mix
1  can cherry pie filling
1 can crushed pineapple
1 stick of butter

In a 13x9 inch casserole dish DUMP the can of cherry pie filling, then the can of (un-drained) pineapple. Next evenly spread the yellow cake mix (dry) over the fruit and cut up the butter into slivers and distribute all over the top of the dry cake mix. Bake at 350 degrees for 30 minutes or until golden brown and bubbly. Serve warm with vanilla ice cream or whipped cream.

Chocolate Covered Popcorn

We are always in need of a good snack around our house. This one is simple and quick! It is a crowd pleaser, too.- BarbaraJo

Chocolate Covered Popcorn

2 bags of popped corn
3 TBS cocoa powder
1/4 cup butter
1 1/2 cups sugar
1/2 cup half and half (or milk)
1 tsp. vanilla

In a small sauce pan combine all ingredients. Boil for about 3-4 minutes. Pour over popped corn and toss to coat. Let cool and enjoy.

Crepes

My dad served is mission in Paris so he brought home a skill of making crepes. We enjoyed them on special occasions growing up, and now that we've all moved out of the house we get to look forward to having crepes every time we visit.  These are a sweet crepe and you can fill them with whatever your heart's desire. This is a staple in the Matheny family for breakfast! This could also be turned into a dessert crepe.- BarbaraJo


 Crepes

1 cup flour
4 eggs
1 cup milk
1/3 cup oil
1 TBS sugar
1 tsp. salt
1/2 tsp. cinnamon
1 tsp. vanilla


Combine all ingredients until there are no lumps and you have a smooth batter. Heat a small skillet to medium-high. Grease skillet and pour 1/3 cup of batter onto HOT skillet. Rotate skillet so batter is evenly distributed. Flip after a few seconds.

Fill with fresh whipped cream, strawberries, powdered sugar, roll like a burrito and enjoy. Also good with brown sugar and butter, or honey, or jam. For dessert you could fill with ice cream and hot fudge or caramel.

The Ultimate Girl Salad

Since my husband went hunting this weekend, I decided to break out the chick food.....salad. Me and my little girls really like salad, but I don't serve it too often because we get complaints from the hubby that it's not "meaty" enough. We enjoyed every last bite. However, this salad is NOT COMPLETE unless it is served with Newman's Own Sesame Ginger salad dressing. Oh my gosh, it is so good I could eat it as soup (not really, but you get the picture).- Christine

There is something so wonderful about this particular combination of salad ingredients.  Use your own proportions.

The Ultimate Girl Salad

1 head of romaine lettuce, chopped and rinsed
matchstick carrots
purple cabbage, sliced
grilled chicken breast, cubed
slivered almonds
mandarin oranges
shredded cheese

Toss together. Enjoy.

Cinnamon Sugar Scones

I love to bake at night once the kids are in bed. I made this last night and accidentally almost ate half of it. It tasted great with a little bit of butter and cold glass of milk. However, I had a little bite the next day and realized that this is enjoyed the most while its still warm!- Christine

Cinnamon Sugar Scones

4 cups flour
1/4 cup sugar
2 tsp baking powder
1 1/2 tsp baking soda
1/2 teaspoon  of salt
6 Tbs softened butter
1 Tbs. poppy seeds (optional)
1 1/4 cups buttermilk
1 egg lightly beaten
2 Tbs butter, melted
cinnamon sugar mixture for the top coat

*In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in the butter until resembles coarse crumbs. Stir in poppy seeds if desired. Combine buttermilk and egg. Add to the crumb mixture. Turn onto a lightly floured surface and knead gently 5-6 times. Divide dough in half, shape in two balls. Place on a greased baking sheet. Pat into 6 inch round loafs. Take a knife and cut a cross on each loaf. Brush with melted butter and drizzle with cinnamon sugar mixture. Bake at 375 for 40-45 minutes or until brown. Slice into wedges and serve warm.

Amazing French Toast

I must admit that breakfast is my favorite meal of the day. I usually opt for something sweet. I love this recipe because you don't have to stand over the stove and flip. This even comes with the syrup-ie topping with it! AMAZING!- BarbaraJo

Amazing French Toast

1 cup brown sugar
1/2 cup melted butter
1 TBS. corn syrup
1 loaf of bread (I personally don't like to use French bread for this recipe because I cannot stand soggy French Toast)
5 eggs
2 cups milk
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. vanilla
1/4 cup chopped pecans (optional)

In a bowl mix the butter, brown sugar and corn syrup. Spread over the bottom of a cookie sheet. Place bread slices over the sugar mixture. Beat eggs, milk, vanilla, and spices then pour over bread evenly. Bake at 350 degrees for 35 minutes. Serve with fresh whipped cream.

After School Snack

This is the simplest thing and it came to me while cleaning out my pantry. Why not serve pudding?? Everyone loves it and it takes 5 minutes to make. Let me tell you how much I LOVE these silicone cupcake liners. They are reusable, washable and they make everything look great! The best part of food is in the presentation. Who wants to eat ugly food?? This is a huge selling point with my kiddos. If it looks neat...they will eat it!- BarbaraJo

Vanilla Pudding Cups

One box of your favorite pudding
2 cups  COLD milk

Mix on lowest speed for 2 minutes. Pour into dishes and set in fridge for 5 minutes. Top with whipped cream. It is also is great layered with chocolate and vanilla. If you want to get really fancy you can throw some brownies at the bottom and then add the pudding and whipped cream for a mini trifle.

Score Bar Fruit Dip

Hello! This is my first post!! YAY! My name is Rachel, and I am sister #3. I live in Idaho Falls, Idaho with my hubby. I am very excited to start posting on this fun blog.

For starters, I thought I would keep it simple with a yummy and easy fruit dip. This recipe is inspired from the food blog Our Best Bites. Enjoy!!

1 8-oz package of cream cheese, room temp
 3/4 cup light brown sugar
1 tsp vanilla (you can add more to taste)
Chocolate covered toffee bits

With an electric mixer, combine first 3 ingredients. Beat until smooth and creamy. Stir in toffee bits right before serving.

 I serve my dip with strawberries, pineapple, bananas, and grapes, but you can use whatever fruit you want! 

Love, Rachel

Chicken Pasta Bake

I remember the first time I had this dish. I was sitting in my mother in law's kitchen and I ate about four helpings of this stuff. I had to immediately have the recipe. Every time one of my friends has a baby, I make this for them because it appeals to most taste-buds, and  it has a great buttery topping.- Christine

10 ounces of penne pasta
2 cups sour cream
1 can cream of chicken soup
1 box of your favorite stuffing
1 pound of COOKED, cubed chicken
1/2 cup butter, melted

Boil the pasta until al dente. While it's cooking, mix the sour cream and cream of chicken soup together. Stir in the chicken. Once the pasta is cooked and drained, layer the noodles on the bottom of a 9 x 13 dish. Top with the chicken mixture. Spread. Sprinkle the stuffing (unprepared) on top and pour the melted butter over. Garnish with shredded cheese (optional). Bake at 350  for 30 min. or until warmed through.

Homemade Whole Wheat Tortillas

I have been making these homemade tortillas for years now....and I will never go back to store bought again. They are so soft, chewy and best of all, hot and fresh. If I am ever out of groceries at the house, I know that I can always make these because I usually have the ingredients on hand. I love to put in re-fried beans (see recipe below) with grated cheese. Of all the food I make, this is my kid's ALL TIME FAVORITE meal.- Christine

1 cup flour
4 cups whole wheat flour
1/2 cup canola oil
2 tsp salt
1 1/2 cups very hot water
all purpose flour for rolling.

In a large bowl, stir together 1 cup of white flour, wheat flour, and salt. Stir in the oil and mix until it is the texture of oatmeal. Make a well in the center and pour in the hot water. Mix with fork until all is incorporated. Knead until smooth. Make balls the size of golf balls. With a rolling pin, flatten to your liking. Cook each side on a hotly greased pan until golden brown.

Re-fried Beans

1 can non fat re-fried beans
3 TBS butter
1/3 cup milk
1/2 tsp. ground cumin

Melt the butter in a pan. Stir in the milk and cumin. Add the beans. Stir.

Peanut Butter Blossoms

These cookies are one of my favorite! Especially right out of the oven when the chocolate is warm and soft....YUM! You'll have to excuse the picture because I ran out of KISSES and I let my kiddos in on the action. I rolled out the dough, Alex covered each ball in sugar, Tori flattened them with the fork (which is NOT necessary if you have Hershey Kisses), and Benton placed the chocolate chips. This was a team effort and even though they are not beautiful, they still taste just as good!- BarbaraJo

Peanut Butter Blossoms

• 48 HERSHEY'S KISSES Brand Milk Chocolates (or chocolate chips)
• 1/2 cup butter
• 3/4 cup Creamy Peanut Butter (I used Almond butter this time and they were delish!)
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Granulated sugar

Directions:

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Single Skillet Supper

I got this recipe from my friend Rachelle. I know my sisters will love it so I have to share. The number one reason I LOVE this recipe is because you only get one skillet dirty and...viola...dinner is ready! Who could ask for more?! Since I live in Mexico I have learned to improvise with numerous ingredients so I will give you the original recipe and insert where I have improvised for this dinner.- BarbaraJo

single skillet baked ziti
recipe inspired by ATK

1 quart tomatoes, with juice
6 cloves garlic, minced
1 Tablespoon olive oil
2 cups water
12 ounces ziti pasta ( I used whatever pasta I had on hand)
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon red pepper flakes
1/4 teaspoon rosemary
1/2 teaspoon basil (1/4 cup fresh)
1/2 cup parmesan
1/2 cup cream ( I have used milk before or evaporated milk)
1 cup mozzarella cheese, grated

put tomatoes and juice in blender and pulse once, just to break them up. heat oil in a large skillet. add garlic and cook for a minute or so. add in tomatoes and juice and water. add salt, sugar and pepper. add ziti. stir well and reduce heat to medium-ish. cover and stir every few minutes, maintaining heat for a vigorous simmer, for a total cooking time of 12-15 minutes. after pasta is cooked, stir in rosemary, basil, parmesan and cream. top skillet with mozzarella and place in a preheated 475 degree oven for 10 minutes until the cheese is melted and bubbly and browned.

*i have successfully made this with less oil (2 tsp.) and less parmesan. if you are using the green can of parmesan cheese only use 1/4 cup, but if you have freshly grated, use 1/2 cup. if you have fresh basil, omit the rosemary. let that basil sing!

Ham and Cheese Casserole

This is one of those recipes that has been spread from ward to ward. It is simple and very tasty. You just have to prepare ahead of time so it can sit in the fridge over night or all morning and then bake it for dinner. This recipe is very flexible and you can substitute just about anything. It is very good with ham and cheddar or turkey and Swiss. These are the richest sandwiches you will ever eat and you will need a fork.-BarbaraJo

Ham and Cheese Casserole

12 dinner rolls (for recipe click here)
deli sliced ham or turkey
sliced cheese (Swiss, cheddar, or your favorite)
1 cup melted butter (yes, the REAL thing)
1 TBS. Worcestershire sauce
poppy seeds- to sprinkle on top

Slice dinner rolls and assemble meat and cheese sandwiches. In a 13x9'' casserole dish place the rolls (with the meat and cheese). Mix melted butter and Worcestershire sauce then pour over the rolls. Sprinkle poppy seeds over the top and cover with plastic wrap. Let sit in the refrigerator for at least 6 hours then bake at 350 degrees for 30-40 minutes or until the cheese is melted and bubbly.

Favorite Molasses Cookies

I like to make these in the fall because they remind me of Halloween and Thanksgiving time! I like to dust the cookies with raw or granualted sugar just before baking. This is from one of my favorite cookbooks (Taste of Home) by Marjorie Jenkins.- Christine

3/4 c. butter, softened

1 c. sugar

1/4 c. molasses

1 egg

2 c. flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp ginger

In mixing bowl, cream butter and sugar. Beat in molasses and egg. Combine dry ingrediants, gradually add to creamed mixture. Chill for 1 hour, until firm. Shape into 1 inch balls. Press flat with a fork. Bake at 375 for 8-10 minutes.

Grandma Matheny's Potato Soup

Our grandma is one of the most amazing cooks I know. A few years ago, she gave all of us grand kids her own cookbook for Christmas. It is one of the best gifts I have EVER received. In this recipes, I like to add fresh or dried parsley.- Christine

Potato Soup

6 medium potatoes, peeled and cubed
2 or 3 carrots, sliced
1/2 onion, diced
*Boil vegetables in 2 inches of water until just tender.

Add Sauce:
3 TBS. butter
4 TBS. flour
1/2 c. cheddar cheese, grated
pepper
garlic salt
2 c. milk
* Melt butter. Add flour and mix. Gradually add milk, salt and pepper. Add cheese and blend, stirring until mixture boils. Pour over vegetables.