Tuesday, March 27, 2012

Sugar Cookies

The other day I was on the hunt for a sugar cookie recipe and found this one on allrecipes.com. I adapted it a little bit because I knew my kids would not eat the pecans that it called for. Instead, I added peppermint crunch baking chips that I found on clearance after the Christmas season...YUM!!! These cookies are somewhat "delicate". They crumble fairly easily; but are tasty!! The kids LOVE them!!!

You will need:
1 c. powdered sugar
1 c. brown sugar, packed
1 c. butter
1 c. vegetable oil
2 eggs
2 t. vanilla
4 1/2 c. flour
1 t. baking soda
1 t. salt
1 t. cream of tarter
1 bag of peppermint crunch baking chips (these are seasonal)

Preheat oven to 350 degrees.

In a large bowl, cream together sugars, butter and oil. Stir in the eggs and vanilla. Stir in the flour, baking soda, salt and cream of tarter (you could combine these in a separate bowl and then stir in...I always skip this step in my baking and they turn out just fine). Mix in the baking chips.

Roll dough into balls (about the size of walnuts) and place on cookie sheet. Bake for 10 minutes.


**These cookies are very oily...I think I'd try and cut back a bit next time.

**I'm thinking you could use crushed peppermint candies and vanilla baking chips in place of the peppermint crunch and these would be just as tasty!!

Saturday, March 17, 2012

Ranch Chicken

This was DELICIOUS!!! Our whole family really liked it!! AND it was REALLY EASY to make!!

I think I found it on Pinterest...but I can't be sure.

You will need:
6 pieces chicken (I used 3 boneless skinless chicken breasts and cut each in half)
1 c. corn flakes, crushed
1 c. shredded parmesan cheese
1 pkg. of dry ranch dressing mix
1 stick of butter or margarine, melted

Combine corn flakes, cheese and ranch dressing in a bowl.

Coat each chicken piece with butter and then roll to coat in corn flake mixture. Place in baking dish. I had a little leftover of the corn flake mixture so I pressed it onto the chicken. Then I drizzled the leftover butter on top of the chicken.

Bake at 400 degrees for 40-50 minutes or until chicken is done.


Wednesday, March 14, 2012

Corned Beef & Veggies

So Tim happened to notice that Corned Beef Brisket was on sale in the Meijer ad. He requested that I make a Jigg's Dinner...I really didn't know what that required exactly. I had an idea...but have never ate or made it before, nor I have I ever bought corned beef. I bought the meat and then went on a recipe hunt to see what other people did. I came across a lot of different ideas. I just decided to go simple and went with what I found here.

You will need a large crockpot. I used a 5 quart crockpot and it was FULL!!! The lid wouldn't even fit on right until the cabbage cooked down a little bit.

You will need:
Corned Beef Brisket (I bought one that was low sodium)
Red Potatoes (I used 7)
Baby Carrots (I used about 1/2#)
Cabbage (I used whole head)
Salt & Pepper

Place the corned beef in the bottom of the crockpot. Sprinkle the seasoning packet (that came with the meat) over the meat. Cover with water (I used about 3 1/2 c.). Then add red potatoes (I put them in whole w/ skins), carrots and cabbage (chopped) on top. Then I sprinkled salt & pepper over the top.

I cooked on high for about 5 hours and then turned it to low for the remaining amount of time (about 3 1/2 hours). I thought it was perfect!

I was pleasantly surprised and it was delicious! The kids didn't seem to mind it either (as long as we didn't make them eat the cabbage!).


Tuesday, March 6, 2012


I found this recipe on allrecipes a while back and we really like it...SO MUCH better than those box mixes we used to buy!! ;)

You will need:
1/2 c. butter
2/3 c. white sugar
2 eggs
1 c. buttermilk
1/2 t. baking soda
1 c. cornmeal
1 c. flour
1/2 t. salt

Preheat oven to 375 degrees. Spray an 8x8 baking dish.

Melt butter in medium sized bowl. Stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk and baking soda and stir into mixture. Stir in the cornmeal, flour and salt. Pour into baking dish.

Bake 30-40 minutes or until toothpick comes out clean.

Tip: I don't typically have buttermilk on hand so I usually make my own! You can do this by putting 1 tablespoon of lemon juice (or white vinegar) in a measuring cup and then filling it to the 1 cup line with regular milk. Let it stand for about 5 minutes and you're all set!


Monday, March 5, 2012


I made these a while back and I thought they were really good! I found the recipe on Happy Homemaker Cindy

*I did not take this picture. I found it on the internet...but this is what they do look like!

You will need:
2- 8 oz. pkgs. of cream cheese (I used neufchatel)
1 pkg. dry ranch salad dressing mix
1/2 c. minced sweet red pepper
1/2 c. minced celery
1/4 c. red onion, chopped
flour tortillas (burrito size)

With a mixer, mix cream cheese and dressing mix until smooth. Add in the veggies. Mix well. Spread about 1/2 - 3/4 cup on tortillas and roll up tightly. Place on plate and refrigerate a couple of hours. Slice & serve!

**You could change these up and add black olives, use green onion instead of red, add shredded carrots, chopped cucumbers...make them with whatever you have on hand and to your preferences!

ENJOY!! :)

Friday, March 2, 2012

Slow-Cooked Pulled Pork (or Chicken)

I made this recipe for the first time back when I did my freezer cooking session. The sauce was different than what I'm used to (more sweet than spicy), but my kids REALLY liked this...so much so, that two of them wanted it cold in their lunches for school! So the next day, I sent them with cold pulled pork sandwiches and they thought it was the greatest lunch EVER!!

Not sure where I found this recipe but apparently it is even Weight Watcher friendly...which is good, because I've been starting to feel guilty for my recent posts of French Toast Casserole, Homemade Donuts and S'more Brownies!

You will need:
1 1/2 # pork roast or chicken breast
1 c. tomato sauce
1/2 c. ketchup
2 T. plus 2 t. brown sugar (not packed)
2 T. plus 2 t. cider vinegar
2 t. garlic powder
red pepper flakes, to taste

Place all ingredients, except meat, in the crock pot. Stir until well mixed. Add meat and coat with sauce.

Cook on low for 7-8 hours, until meat is fully cooked.

Shred meat with two forks and mix well into sauce so it is well coated.

You can eat this plain or serve on hamburger buns.


*This works well to cook ahead and then freeze so that when you need it you just have to pull it out, thaw and heat up for a quick meal!

French Toast Casserole

Pretty tasty--the kids LOVED it!! I don't typically do big breakfasts on school days but yesterday was supposed to be a mom/grandma breakfast for two of my kids. At first I didn't think I was going to be able to go. So I decided I'd still make it special but do something at home. Plans changed and I was able to go, but we decided we'd still stay home. So I made a French Toast Casserole and had picked up some mini donuts for them. They thought it was pretty great! This is a recipe that you make the night before you need it, so there is no prep time in the morning!!

For the French Toast Casserole, you will need:
1 stick of butter, melted
1 c. brown sugar
1 loaf of Texas Toast
4 eggs
1 1/2 c. milk
1 t. vanilla
cinnamon & sugar mixture
powdered sugar

Combine melted butter and brown sugar. Pour into the bottom of a 9x13 baking dish.

Place one layer of bread over butter/sugar mixture. I was able to fit 6 slices of bread.

In a medium sized bowl, beat eggs, milk and vanilla together with a whisk. Pour half of this mixture over the layer of bread. Then sprinkle with cinnamon & sugar mixture (use as much or as little as you want).

Put another layer of bread on top of that and pour remaining egg mixture over the top. Sprinkle with another layer of cinnamon & sugar.

Cover with foil and put in the refrigerator over night. In the morning, pull from the fridge and bake, uncovered, for 45 minutes at 350 degrees.

When it was done baking, I lightly sprinkled it with powdered sugar.