Thursday, April 30, 2009

Homemade Pizza Dough

We are DEFINITELY a family that KNOWS and LOVES pizza!  Our dad ran and owned a pizza business and, actually, the first half of our sisters and brothers worked for him making pizzas and helping out with the business.  Whenever my mom didn't feel up to, or was unable to make dinner (how can you blame her with 8 children to take of?), she would often call up and order between 4-5 pizzas to feed our large troop.  

Pizza is still a FAVORITE of ours, no matter how many times we had it for dinner growing up.  This is one of my favorite pizza dough recipes, and the great thing about it is that it makes enough dough for 2 pizzas.  After making and allowing the dough to rise, I always cut the dough in half and freeze the second portion for later use.  That way I ALWAYS have pizza dough on hand!  


1 1/2 C warm water
1 T brown sugar
4 1/2 t dry yeast
1 t salt
1/4 C vegetable oil (or canola)
4 1/2 C flour


Mix the warm water with the brown sugar.
Add the yeast to the water mixture and allow to stand about 5 minutes to allow the yeast to activate.
Add the salt and oil; mix.
Add the flour and mix until dough is firm and tender.  
Place in oiled bowl and allow dough to rise for 1-1 1/2 hours, or until it doubles in size.
Cut dough in half and roll out, using extra flour, into a circle.
Place on pizza pan and allow the dough to rise an extra 30 minutes.
*Preheat oven to 450 degrees.
**Place desired toppings on top and bake until crust is brown on the edges.

*My next recipe that I am going to be posting is Barbeque Chicken Pizza on the Grill.  It is my favorite way to make pizza, and once you try baking your pizza on a grill, you will NEVER go back to using your oven when it comes to pizza making. 
**Make sure you check out our family's favorite pizza toppings with my next post!  I make it EVERY weekend for our little date night (once we put our little kiddo to bed of course!).  

Wednesday, April 29, 2009

Strawberry Cream Pie

If you happen to be a STRAWBERRY FANATIC (like me), this recipe is for you! It truly is an AMAZING and EASY spring/summer pie recipe! My sister Christie, a fellow Cooking Chick, shared this recipe with me when I first got married and I look forward to making it every year! Whenever this is served at a bbq with friends, I always get RAVING reviews! You have got to try it!
*I am posting this recipe in behalf of Christie


1 Graham Cracker Crust
Cool Whip (1 regular tub)
1/2 pint of strawberries, cleaned and sliced
1 small (3 oz) pacakage of vanilla INSTANT pudding
1 cup sour cream
1/4 cup milk


Mix 2 1/2 cups cool whip, pudding, sour cream, and milk in a bowl.
Spread a thin layer of the mixture on the crust and set the rest aside.
Fill up with the sliced strawberries.
Spread the remaining cream mixture (that was set aside) on the strawberries.
Top with desired amount of Cool Whip.
Chill for at least 3 hours (or let chill overnight).

Tuesday, April 28, 2009

Tangy Turkey Melts

I absolutely LOVE sandwiches, and my brother's used to tease me, ALL of the time, after hearing me say that phrase often while growing up!  This recipe gives a little twist on the traditional grilled cheese by adding turkey, tomato and a SUPER yummy TANGY sauce.  This will definitely become one of your family's FAVORITE as it has with mine!  Served with a side of soup or salad, this makes for a GREAT quick and EASY week night meal.


3/4 C chopped red onion
1 T dried thyme
1/4 C mayonnaise
1/4 C honey mustard
6 T butter
8 slices of bread (just whatever you have on hand)
8 slices of tomato
8 slices of cheese (preferably Swiss or provolone)
1 lb sliced roasted turkey meat (or whatever amount you have on hand.  I tend to use less in order to make my meat stretch!)


Butter one side of each slice of bread.
In a small bowl, stir together the red onion, thyme, mayo and mustard.
Spread some of this mixture on the unbuttered side of each slice of bread.
Heat skillet or griddle over medium heat.
Place 4 slices of bread into the skillet, buttered side down.
On each slice, layer a couple slices of turkey, then a slice of tomato and top with a slice of cheese.
Place remaining slices of bread over the top, butter side up.
Cook, covered, on both sides until golden brown.   

Monday, April 27, 2009

Navajo Fry Bread

A couple of weeks ago I waited for about 30 minutes in line to get one of these babies at a fair! They are so simple and super yummy! You can also serve the fry dough in taco-form (like I did here), or you can sprinkle them with powedered sugar, smother them in butter and honey, or spread jam on top! Anyway you jazz these up, they will be a winner!

Fry Dough Ingredients:

2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
3 Tbl shortening
1/3 cup milk
2/3 to 3/4 cup warm water


Mix all of the dry ingredients well and then add the water gradually. Use your hands to knead into a soft dough (but not sticky). Pinch off pieces of the dough and pat down to a 2 inch circle (about 1/4 inch thick). Fry them in some hot oil until brown, and turn only once. Drain on some paper towel and serve as you wish!

Saturday, April 25, 2009

Pumpkin Cookies with Orange Frosting

Why does anything pumpkin taste so GOOD? Last week my mom invited us all over for pumpkin pie. It was so DELICIOUS! It really got me in the mood for all those delicious pumpkin recipes. I decided to make these tasty treats for my family. They did not last too long. I hope you enjoy them too.



1 15 oz. can of pumpkin
1/2 cup canola oil
1 1/2 cup sugar
1 tsp. salt
1 tsp. vanilla
2 1/2 cup flour
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 egg


Mix all together and drop onto cookie sheet or into mini muffin pan. Bake at 375 for 10-12 minutes. Cool.

Orange Frosting


3 cups powdered sugar
1/2 cube butter
1/4 cup cream cheese
1/2- 3/4 cup orange juice


Mix all together and frost cookies.

Taco Soup

So, a couple of years ago, I decided to use more turkey than beef. Last night I made this chili using ground turkey. It was GREAT! I am sure every Mormon household has this recipe in it's book, but just in case, give it a try. It is also a QUICK meal, taking all of 20 minutes. (I do make huge batches of black beans and kidney beans and freeze them to avoid using so much canned items in this recipe.)


1 lb. of ground turkey (I use the very lean stuff)
1 large can of petite diced tomatoes in it's juice
1 15 oz. can of tomato sauce
2 cups black beans
2 cups kidney beans
1 can water
1 pkg. taco seasonings
salt and pepper to taste


Brown the turkey. (when it's lean there is nothing to drain)
Add rest of ingredients and simmer. Serve. 
This works great in a crock pot and tastes even better after simmering all day!
Best served with shredded cheese, sour cream, shredded lettuce and oyster crackers or chips.

Friday, April 24, 2009

Bapa's Secret Sauce

When my grandpa, aka Bapa, was growing up he worked in a burger joint making and flipping burgers.  When we would go over to my grandparents house for family barbeque's, he would often be the one manning the grill and putting his SPECIAL burgers together.  He would ALWAYS tell us that the secret sauce is what made these burgers.  His burgers always tasted so YUMMY and were a real treat to us growing up.  Anyways, last weekend for my birthday, my hubby grilled up some burgers and I, in honor of Bapa, made his secret sauce to top them off with.  Here's to you Bapa!  


1/2 C ketchup
3-4 T relish (depending on taste)


Just mix!

*if you like fry sauce (who doesn't?), just add the same amount of mayo as the ketchup!  Top burgers or use as dipping sauce.  Yum!

Wednesday, April 22, 2009

Chicken and Wild Rice Casserole

This is one of my favorite COMFORT dishes that my mother makes! It tastes DELICIOUS and is EXTREMELY EASY. It also makes for a great meal to take to someone in need. Just serve it with a pan of warm HERBED OATMEAL PARMESAN BREAD and some LEMON CHEESECAKE BARS and you have one HEARTY comfort meal!


Cooked and shredded chicken, about 2 breasts
1 box of PREPARED Wild Rice (Uncle Ben's Original Recipe)
1 can of GOLDEN MUSHROOM soup (NOT "cream of mushroom")
Couple splashes of water
Chopped onion, about 1/4 cup
French-style green beans
Sharp Cheddar Cheese


In an large bowl, combine the chicken, wild rice, and soup.
Add the water till the mixture is creamy, but not watery.
Stir in the onions and green beans and top with some cheese.
Bake at 375 for 20-30 minutes till nice and bubbly.

Blueberry Pancakes

I am not much of a breakfast person, when it comes to the mornings, but I LOVE making breakfast foods for dinner.  Two nights ago, I made these YUMMY puppies for dinner and they were SOOO good. Topped off with warm maple butter and you have a real TREAT!



2 C milk
1 T lemon juice
1 egg
3 T melted butter
2 C flour
2 t baking powder
1/2 t baking soda
1/2 t salt
2 T sugar
blueberries (fresh or frozen)
extra butter to grease the griddle


Heat griddle or pan.
Mix the first 2 ingredients and set aside.
Combine the egg and butter then mix into the milk mixture.
In a separate bowl, mix the rest of the ingredients (except for blueberries).
Add the wet milk mixture to the dry flour mixture and mix until lumpy. 
Grease your griddle, really well, with butter.
Add the pancake mixture, about 1/4 C at a time, then top with desired amount of blueberries.
Cook until light brown and crisp on both sides.
Top with a dollop of butter and warm maple butter.

Warm Maple Butter

1 C maple syrup (any brand works fine)
1/2 C butter


Pour both ingredients in a saucepan and place on the stove.
Heat, over medium heat, until butter is completely melted.

Monday, April 20, 2009

Herbed Oatmeal Parmesan Bread

A month ago I was visiting my mother and she had some of this yummy bread leftover from dinner! IT IS SO GOOD!!! I quickly got the recipe from her and made it yesterday for my little family! It literally made our mouths water! Even my two kiddos ate their portion and said "mmmm" with each bite! Oh, and the smell of the herb topping is amazing! Larry was VERY impressed with it and couldn't figure out how I made it look all "pull-apart-y"...haha! Suprisingly it was quite easy (even for a "bread-basher" like me)! Oh, and don't worry, there are no oatmeal chunks in it...the oatmeal is just in there for the added texture! :) Enjoy!


2 cups water
1 cup rolled oats
3 tablespoons butter
3 3/4 to 4 3/4 cups white flour
1/4 cup sugar
2 teaspoons salt
2 pkg yeast
1 egg

Herb Topping:
1 Tablespoon grated parmesan cheese
1/2 teaspoon basil leaves
1/4 teaspoon oregano leaves
1/4 teaspoon garlic powder
couple dashes of rosemary
6 tablespoons butter, melted (I like 8 tablespoons or more)


In a saucepan, bring water to a boil
Stir in the oatmeal and take off the heat
Stir in the 3 tablesoons butter and let cool till warm
In a large bowl, combine 1 1/2 cup flour, sugar, salt, yeast and blend well
Add the oatmeal mixture and egg
Blend at low speed until moistened
Beat on medium speen for about 3 minutes
By hand, stir in 1 3/4 to 2 1/2 cups flour to form a stiff dough
On a floured surface, knead in 1/2 to 3/4 cups flour until the dough is smooth and elastic (5 minutes)
Shape into a ball and cover it with a large bowl on the counter
Let it sit for 15 minutes

Remove the bowl covering and punch down the dough numerous times to get out all the air bubbles
Lighly grease a 9 by 13 pan (or two 9 inch cake pans) and press the dough into the pan
Using a very sharp knife, cut diagonal lines 1 1/2 inches apart cutting completely thru the dough (do not drag the dough while cutting though)
Repeat the cutting in the opposite direction to create a diamond pattern
Cover with lightly greased plastic wrap and a towel on top ****(see below)
Let rise for 45 minutes (or 20 minutes...see below) till double in size

Heat the oven to 375
Uncover the dough and redefine the cuts by cutting carefully through again
In a small bowl, combine Parmesan cheese, basil, oregano, and garlic powder
Spoon 4 tablespoons of the melted butter over the dough and bake for 15 minutes
Take it out and brush the remaining butter (or more if you like) over the bread
Sprinkle with the herb/cheese mixture and cook for 10-15 more minutes or until golden brown
****if you want to bake at a later time, let the dough stand at this point for 20 minutes and then remove the towel and place in the fridge for 2-24 hours. When ready to bake, remove from fridge, take off plastic wrap and let stand at room temperature for about 30 minutes. Bake as directed. *Because I have a smaller family, I made two 9 inch cake pans and baked one today and placed the other in the fridge to bake tomorrow.

Mama Taylor's Baked Beans with a Twist

These baked beans are a staple when it comes to family get-together's and barbeque's at my mom's house.  I love this recipe because it is super SIMPLE and VERSATILE.  Mama Taylor's recipe just calls for the basics (beans, brown sugar, ketchup, mustard, green pepper and onion) which is great and ALWAYS tastes YUMMY.  I like to add a few extra ingredients just for a little extra spice and excitement.  Hope you enjoy!  


1 green pepper, chopped
1 onion, chopped
1 1/2 T butter
1 (53 oz) can pork and beans, undrained (remove the fat from top)
3/4 C brown sugar
1/4 C ketchup
2 T mustard
1/4 C barbeque sauce
1 T molasses
2 t chili powder
1 t salt
1 t pepper


Melt butter in a pan then add the green pepper and onion.
Saute for a couple minutes just until tender.
Empty beans in a large bowl.
Add the green pepper and onions.
Then add the rest of the ingredients and mix well.
Place in a lightly greased (cooking spray) dish.
Bake at 325 degrees for about 1 hour.

Friday, April 17, 2009

Raspberry Cream Pie

This pie is one of my FAVORITES to make during the warmer months!  It is super YUMMY, REFRESHING and SWEET.  If you are not a huge fan of raspberries, substitute strawberry gelatin and use fresh or frozen strawberries instead.  


2 C crushed graham crackers (I like using the cinnamon sugar ones)
1/2 C butter, melted
1/4 C powdered sugar

Cream Filling:
1 (8 oz) pkg cream cheese, softened
1/2 C powdered sugar
1 t vanilla
1/2 pint whipping cream
1/4 C sugar

1 1/4 C water
1 (6 oz) pkg raspberry gelatin
1/4 C sugar
1 T lemon juice
1 (10 oz) pkg frozen raspberries, undrained


Mix together crust ingredients and press into a greased pie plate or an 8x11 pan.  
Refrigerate until firm.
Next, beat cream cheese, 1/2 C powdered sugar and vanilla in a large bowl.
Whip whipping cream and 1/4 C sugar together in a separate bowl.
Fold whipped cream into the cream cheese mixture and spread over firm crust.
Place back in refrigerator.
Then bring 1 1/4 C water to a boil.
Combine the next 3 ingredients in a bowl.
Add the boiled water, mix, then the allow the mixture to cool in refrigerator for about 15 minutes.
Stir raspberries into gelatin mixture then pour on top of cream cheese mixture.
Best if refrigerated overnight so it has time to set. 

Wednesday, April 15, 2009


Enchiladas were a family staple growing up, and I sometimes wish that I could eat them EVERYDAY! I still remember all the times my mother would tell me the story of how these were a favorite of my great-grandmothers while she would watch her fry the corn tortillas on the stove. There is just something about freshly made enchiladas that puts a smile on my face! Mmmm...! :)

These are SO VERSATILE and this is just the basic recipe that my mother taught me. They also make for a great meal to take to people for dinner.


Corn Tortillas
Shredded beef, chicken, or ground beef (cooked with pepper and garlic salt...for the filling)
Onion, chopped
Green Pepper, chopped
Red Enchilada Sauce (homemade or canned)-my favorite is Old El Paso's medium
8 oz can Tomato Sauce and/or 14.5 oz can Cheddar Cheese Soup
Shredded Cheddar Cheese or mexican cheese


Heat oil in a pan over medium-high heat
Fry the torillas one at a time in the oil. Once the tortilla starts to bubble, flip it over (about 8 seconds on each side)
Place the cooked tortillas on a plate separating each one with a napkin
In another pan, either cook or reheat the meat
Add the onions and peppers and cook for about 5 minutes or until veggies soften
To assemble take one tortilla and fill with a spoonful of the meat mixture (or if you want meatless, fill with cooked beans or just cheese). Sprinkle with a little cheese and roll up as tightly as possible. Place in a lightly greased pan and continue till you have made enough for the amount of people you are serving.
In a mixing bowl, pour in the Red Enchilada Sauce and tomato sauce and stir until combined. (If you want to have a more creamier sauce, add the Cheddar Cheese soup can. Pour it over the rolled up tortillas and top with more cheese, onions/peppers, olives. Bake at 350 until nice a bubbly.
*I usually make a double pan and freeze one for a later use.
*If you want to use up your remaining corn torillas, cut them up and fry in some oil for
homemade chips!

Can't Leave Alone Bars

I first discovered this recipe when my husband and I were first married and made them pretty much every weekend during our first year of marriage.  I am so grateful for Diana who introduced me to these through our work cookie exchange because they have become a family FAVORITE.  These are super EASY, GOOEY and ADDICTIVE!  They are great take alongs for any occasion, especially for potlucks and barbeques. 


1 pkg white cake mix (yellow works just as well if that is what you have)
2 eggs 
1/3 C vegetable oil
1 (14 oz) can sweetened condensed milk
1 C semisweet chocolate chips
1/4 C butter


Preheat oven to 350 degrees.  
In a large bowl, combine cake mix, eggs and oil.
Press 2/3 of mixture into a lightly greased (cooking spray) 9x13 pan; set aside.
In a microwave safe bowl, combine condensed milk, chocolate chips and butter.
Microwave, uncovered, for 45 seconds.  
Stir and microwave for 45-60 seconds longer, or until chocolate chips and butter are melted.
Stir until smooth.
Pour over cake mixture in pan.  
Sprinkle with remaining cake mixture over top.
Bake for 20-25 minutes, or until lightly browned.
Cool before serving.

Tuesday, April 14, 2009

Crockpot Chicken and Stuffing Casserole

I made this for dinner last night and it was SO GOOD and EASY! The chicken was so tender! My kids ate seconds and I think that my hubby and I each ate like thirds or fourths! :) I served it alongside a fresh green salad and Mama Taylors Homemade Rolls! Hope you enjoy!
*the original recipe was found HERE

Please excuse my blurry picture.I don't know what's up with my camera :)


1/2 cup flour
1/2 tsp salt
1 tsp pepper
1 tsp garlic salt
3-6 chicken breasts
1/4 cup butter
2 cans cream of mushroom soup
1 box of Stuffing, chicken flavor


Combine the flour, salt, pepper in a large bag
Add the chicken
Melt butter in pan on medium heat and brown the chicken on both sides
Place the chicken in crockpot (make sure you spray the crockpot beforehand to prevent sticking) Pour the soup over chicken
Prepare stuffing according to directions, BUT DECREASE THE LIQUID BY HALF
Sprinkle the prepared stuffing ontop of soup and chicken
Cook on HIGH for 2-3 hours

Monday, April 13, 2009

Homemade Uncrustables

I am beginning to learn that the more children you have, and the older they get, the busier you become.  Everyday, lunch time seems to creep up on me, and ever since I have been making these babies, I am worry FREE when it comes to figuring out what to do for lunch with my little kiddo.  Every Sunday evening I take any leftover homemade rolls and make PB&J's for that weeks lunch.  I wrap each one, individually, with saran wrap.  Then I put them on a cookie sheet and place them in the freezer.  Once frozen, I then take them off the cookie sheet and place them in a plastic bag then back into the freezer they go!  When lunch time comes around during the week, just pop one or two sandwiches out 20 minutes before meal time.  This really SAVES me TIME and it is so GREAT not to have to worry about preparing another meal during the week.  Oh, and by the way, they are also a HIT with my hubby!  You could also put these in your kid's sack lunches and avoid the stressfulness of preparing sandwiches, every morning, before heading your little kiddos off to school. 

*Just a tip:  I love having these on hand while I am running my errands.  If I am ever running late and it happens to be my son's lunch time, I  just pull one of these out from my bag and am able to avoid spending any money.  These really are a lifesaver!

Wednesday, April 8, 2009

Lemon Cheesecake Bars

I made these for dessert last night (after eating some yummy Pasta e fagioli Soup) and it was definitely considered a true DELIGHT! It is the perfect end to a Spring or Summer meal! The lemony aroma justs fills your home while it bakes and it tastes completely REFRESHING!


1 lemon cake mix
1 (8 oz) pkg. cream cheese, softened
1/3 cup sugar
1 tsp lemon juice
2 eggs
1/3 cup oil


Mix cake mix, 1 egg, and 1/3 cup oil until crumbly. Reserve one cup of that mixture on the side.
Put the rest into an ungreased 9 by 13 inch glass pan and pat it down with a fork or spoon.
Bake at 350 degrees for about 15 minutes.
Meanwhile, beat together cream cheese, sugar, lemon juice, and the other 1 egg until light and smooth.
When baked layer is finished, spread the cream mixture over. Then take the crumbly mixture you reserved at the beginning and sprinkle it over the cream layer.
Bake for an additional 10-15 minutes. (Use a glass pan so you can check the bottom to make sure it doesn't get too brown)
Cool and cut into squares. It tastes the best when it is chilled. I usually place the entire pan in the fridge for at least a couple hours or sometimes overnight. Enjoy! :)

Pasta e Fagioli

I can honestly say that this SOUP is WAY better than Olive Garden's verison! You have got to try this one if you frequently find yourself craving soup, salad, and breadsticks! It makes for a GREAT dinner meal, as well as a hearty lunch! Believe me, once you see how easy it is to make this yourself, you will discover that it tastes EXACTLY like the cravable version....the only will be craving THIS ONE from now on!
*recipe found on TopSecretRecipes


1 pound ground beef or ground turkey
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves of minced garlic
2 14.5-ounce cans of diced tomatoes
1 15-ounce can red kidney beans WITH LIQUID
1 15-ounce can great northern beans WITH LIQUID
1 15-ounce can tomato sauce
1 12-ounce can of V-8 juice
1 Tablespoon white vinegar
1 1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1 cup COOKED ditalini pasta (the original recipe calls for 1/2 pound uncooked, but I have found that it is too much and the soup gets all soaked up into the start with one cup cooked, and add more to your liking)


Brown the beef in large pan over medium heat. Drain off most the fat.
Add the onion, carrot, celery and garlic and saute for 10 minutes till veggies settle down and get tender.
Add remaining ingredients, EXCEPT PASTA, and simmer for 1 hour.
About 50 minutes into the simmering, cook the pasta in another pan of boiling water according to package directions (about 9-11 min). Drain and add the pasta to the large pot of soup and simmer for 5 minutes longer. Serve!

Tuesday, April 7, 2009

Mama Taylor's Homemade Rolls

When I first graduated high school, I was determined to learn how to cook.  I realized then that if I didn't start practicing, that I wouldn't know what in the world I was doing in the kitchen once I met the man of my dreams and got married.  So, my first goal was to learn how to make my mom's super YUMMY rolls. This recipe is super EASY and SIMPLE. I have to admit though,  it took me a couple of batches for my rolls to turn out just the way I wanted them to.  When it comes to rolls and breads, you have to keep at it!  If your first batch doesn't turn out the way you hoped it would, try again.  Once you get the hang of it you will be a PRO when it comes to homemade rolls and breads!  These are definitely worth the effort.  Just pair these puppies up with some homemade honey butter and you will be in HEAVEN!


1 1/4 C warm water
2 1/4 t active dry yeast
1 t brown sugar
1/2 t salt
1/4 C oil
1/4 C sugar
1 egg
4 C flour


Dissolve yeast and brown sugar in the warm water.
Mix in salt, oil and sugar.
Add 2 cups of flour, mix.
Mix in the egg.
Add the rest of the flour and mix well.
Cover with plastic wrap and allow to rise 2 hours.
Spray 2 jelly roll pans (or 9x13 dish- whatever you have).
Punch down and remove the dough from bowl onto a floured surface.
Add a little flour if needed then divide dough into fourths.
Roll 1/4 of dough out at a time into a circle and cut dough into 6 slices.
Roll each slice up into a crescent shape and place on pan.
Cover with a towel and allow to rise 1 1/2 - 2 hours.
Bake in preheated 400 degree over for 7 - 9 minutes, until lightly golden.

Honey Butter:

1/2 C butter, softened
1/4 C honey


Mix well.  If you like your butter a little sweeter, then add more honey to your liking!

Monday, April 6, 2009

Treasure Island Cookies

So, if you are not a follower of my personal blog, then this recipe is going to be NEW to you.  I originally thought the name of this recipe was Treasure Island Cookies but it is actually called Mom's Treasure Cookies.  I got the recipe off of the ALLRECIPES website and I just LOVE this site, often returning to it when I am experiencing a cooking funk.  I think Treasure Island Cookies sound better so I am just going to stick with that name.  Anyways, these are SUPER YUMMY.  This is, by far, one of my FAVORITE cookie recipes and hopefully will become one of yours as well!


1 2/3 C all-purpose flour
3/4 t baking powder
1/2 t baking soda
1/2 t salt
1 1/2 (12 T) sticks butter, softened
3/4 C packed brown sugar
1/3 C white sugar
1 egg
1 1/2 t vanilla extract (I use 1 T, you need to ALWAYS add extra vanilla for TASTIER cookies!)
1 C milk chocolate chips (or whatever you have on hand- semi sweet, butterscotch, white chocolate, combination- whatever)
1 C flaked coconut (I add 1 1/2 C)
1 C chopped pecans (any other nuts or combination works great as well, probably not peanuts)


Preheat oven to 375 degrees.  
Combine first 4 ingredients in a bowl, set aside.
In a large bowl, cream the butter, brown and white sugars together.  Add the egg and vanilla, mix well.
Gradually mix in the dry ingredients.
Mix in the chocolate chips, coconut and nuts.
Roll into 1 inch balls and place on cookie sheet.
Bake 8-10 minutes.  
Allow cookies to cool on baking sheet for 2 minutes before removing to wire rack to cool completely.

Sunday, April 5, 2009

Creamy Italian Chicken

I ABSOLUTELY love my crock pot recipes and this has been a favorite since my husband and I have been married.  It is SUPER easy which is why I typically make it for Sunday dinner at least once a month.  Just add a nice side salad and some homemade rolls with honey butter and your meal is complete.  YUMMY!


4 boneless, skinless chicken breast halves (I usually use 2)
1 envelope dry Italian salad dressing mix
1/4 C water
8 oz cream cheese, softened
1 can cream of chicken or cream of mushroom soup
sliced fresh mushrooms 
or 4 oz can mushroom stems and pieces, drained (which ever one you have on hand) 


Place chicken in slow cooker.
Combine salad dressing mix and water.  Pour over chicken and cover.
Cook on low 3 to 3 1/2 hours.
Combine cream cheese and soup until well blended.  Stir in mushrooms.
Pour over chicken and cover.
Cook on low 1 hour, or until chicken is tender.
Serve over noodles or rice.

Saturday, April 4, 2009

Sour Cream Chicken

This recipe is a classic in our family, ever since my parents were newlyweds. The story behind it is on Sundays my mom would often make Sour Cream Chicken. But she would never tell my dad what it was called. So one day my dad asked what the meal was called, my mom hesitated. (if you didn't know, my dad use to hate sour cream). Finally, my mom told him what it was and he was so shocked it had sour cream in it. So if your the type who doesn't like sour cream (that would be me too) this recipe is right for you.


8 skinless, boneless chicken breasts
3/4 C sour cream
3/4 C mayonnaise
1 can cream of chicken soup
1 1/2 C grated sharp cheese
chopped onions
1 t lemon juice


Place chicken breasts in a 9x13 baking dish.  
Combine the rest of the ingredients and pour over chicken breasts. 
Cover and bake at 300 degrees for 3 hours.

-Published by Jennifer's daughter Ashley

* This makes a great meal for Sunday.  You can prepare everything the night before and just cover the dish and place it in the refrigerator until the next day.  Right before you go to church, just place in the oven, along with some baked potatoes, and when you return home from church dinner is ready to eat! (sorry Jen and Ash, I had to add my 2 cents! - Sarah)

German Apple Pancakes

German pancakes are a staple in my husband's family, and since we have been married it has become a WEEKLY breakfast/dinner tradition in our household.  Today I decided to put a little twist on the old classic and try something new.  Topped off with warm maple syrup and powdered sugar, this recipe is SUPER simple, and YUMMY, and totally reminds me of The Original Pancake House's infamous Apple Pancake.  It is VERY filling so if your family is just as small as mine is (there is only 3 of us so far...), you will definitely have some leftovers.  Happy eating!


1/4 C butter
3-4 apples, peeled and thinly sliced
1 1/2 T sugar
1 t cinnamon
6 eggs
1 C flour
1 1/2 C milk
1/2 t salt (optional)
3 T sugar
1 1/2 t vanilla
1 t cinnamon
4 T brown sugar


1.  Preheat oven to 425 degrees.
2.  Spray 9x13 dish with cooking spray and place butter inside of pan.  Place dish immediately into the preheating oven to allow the butter to melt.
3.  Mix apples with the 1 1/2 T sugar and the 1 t cinnamon in a bowl, set aside.
4.  Mix the rest of the ingredients, except for the brown sugar, in a separate bowl until mixture is nice and smooth.
5.  Remove the dish out of the oven once oven is ready and butter is melted.  
6.  First add the apple mixture to the dish.
7.  Next add the egg mixture on top of the apples, then sprinkle the brown sugar on top.
8. Bake for 25-30 minutes, until sides are puffed and browned.

*Like previously mentioned, these pancakes are SUPER good topped off with maple syrup and powdered sugar.