Tuesday, December 21, 2010

Oatmeal Fruit* Bar

I hate having to "watch what I eat"...these were delicious and I SO wanted to gobble down several. I contained myself to a small bite...ugh! Very Very Tasty, and a great dessert option. She made it with apricot preserves, and it was great, but it would be fabulous with ANY of your fruit favorite preserves. Thanks (again) Lisa!

1 1/4 cup flour
1 1/4 cup quick oats
1/2 cup sugar
1/2 tsp. baking soda
1/4 tsp. salt
2 tsp. vanilla
3/4 cup melted butter

1. Make the crumb and crust mixture by combining the above ingredients in a mixing bowl.

2. Grease a 9x13" pan and press all but 1 cup (save out) crumbs into the pan.

3. Spread 10 oz. preserves over the crust to within 1/2" of edge. Sprinkle with reserved crumb mixture and 1/2 cup coconut.

4. Bake at 350 for 22-27 minutes until edges become golden brown.
*These would be great served warm with a small scoop of ice cream on top. Yum!

Thursday, December 16, 2010

Apple Dumplings ~ Delicious Dessert

I had this at my sewing holiday party. It was SO yummy, and evidently easy to make...my 2 requirements for getting it on this blog. I'm trying to not over-do it this holiday season, and this really put my will-power to the test. SO GOOD--I can't wait to try it again! Thanks Lisa for the recipe!

2 sticks of butter
2 pkg. crescent rolls (8 rolls each)
4 granny smith apples, pealed, cored & thinly sliced
1 1/2 cups sugar
3 tsp. cinnamon
salt, pinch
1 can Sprite or 7-Up

1. Preheat oven to 350.

2. Melt butter and put on the bottom of a 9x13" pan.

3. Wrap apple slices (about 1/4 apple) in a crescent roll and place seam side down in the melted butter. Repeat, using all 16 crescent rolls.

4. Sprinkle with cinnamon, sugar and salt (you can mix these together prior, or just sprinkle each over top). Pour the can of soda all over the dumplings.

5. Bake for 45 minutes.

*I can imagine that these would cook nicely and be delicious in a Dutch Oven!

Wednesday, November 24, 2010

Pumpkin Swirl Bread or Bundt Cake

My friend passed this recipe along to me and I tried it last night with my sewing group. It was rather tasty, and made a very nice impression. Pumpkin is devine! Thanks Lori!

1 pkg (8 oz) cream cheese
1/3 cup sugar
1 egg
1 orange's zest (optional but highly suggested!)

1 3/4 cup flour
1 1/2 cup sugar
1 tsp baking soda
1 tsp salt
1 tsp cinnamon*
1/4 tsp nutmeg*
*OR 1 1/4 tsp. pumpkin spice

1 cup pumpkin puree
1/2 cup butter, melted
1 egg
1/4 cup water

1. Preheat oven to 350°.

2. Blend cream cheese, 1/3 cup sugar, 1 egg and orange zest. Set aside.

3. Combine flour, 1 1/2 cup sugar, baking soda, salt and spices. Set aside.

4. Mix together pumpkin, melted butter, 1 egg and water. Add to flour mixture, mixing just until moist.

5. Reserve 2 cups of the pumpkin/flour batter. Grease well a bundt cake pan. Pour the non-reserved batter into the bottom of the bundt cake pan. Spoon and spread cream cheese mixture over batter. Pour and spread the reserved 2 cups of the batter over the cream cheese layer.

6. Bake for 60 minutes or until tester comes out clean. Let cool for 10 minutes. Invert cake onto cake plate. Dust with powdered sugar for garnish and to make it look ultra pretty!

*You can also layer this the same way in a large 9" loaf pan.

Monday, November 15, 2010

Bake Apple French Toast

Had this too at our girls weekend. It was SO delicious. We figured it would be just about the same to make it in the dutch oven, and so yummy on a camping morning. Thanks Shauna!

1 (16 oz) loaf french bread
8 eggs
3 cups milk
1/4 cup sugar, divided
5 granny smith apples, peeled & sliced
2 tbsp. cinnamon
2 tbsp. butter
1/2 cup dried cranberries/craisins (optional)*

1. Preheat the oven to 400°. Cut the french bread into 1 1/2" slices. Arrange the bread into a lightly-greased 9x13" deep baking dish.

2. Whisk the eggs in a large bowl until well blended. Mix in milk, 1/4 cup sugar and vanilla.

3. Pour half the egg mixture over the bread. Arrange the apple slices over the bread and sprinkle 1/2 cup craisins. Pour the remaining egg mixture over the apples and craisins. Mix the remaining 1/2 cup sugar and cinnamon in a small mixing bowl. Sprinkle over the top.

4. Dot the top with the butter. Bake for 30 to 35 minutes or until the apples are tender. Let stand for 10 minutes before serving. Serve with maple syrup.

*The dried cranberries were not part of the original recipe, but I thought it would be a tasty addition. Also...maybe sprinkle some brown sugar over the top as well??

Italian Baked Penne

I just got back from a fun weekend in Winter Park with my friends. We had a great time. We all take turns with meals, and it's fun to sample other people's cooking and recipes. This was made for us and it was really yummy. I kind of stood in and helped in the prep a little, and saw that it wasn't too difficult...and man--it was YUMMY! Thought I'd pass it on. Thanks Chance!

1 pkg. (16 oz) penne rigate pasta noodles
1 pkg. (1 lb) ground mild italian sausage
1 cup frozen chopped onion (I'm sure you could dice some fresh too)
2 garlic cloves, crushed or 1/2 tsp. garlic powder
1 pkg. (8 oz) sliced fresh mushrooms
1/3 tsp. black pepper
1 1/2 tsp. italian seasoning
1 can (14.5 oz) italian style diced tomatoes
2 cans (14.5 oz) crushed tomatoes
2 1/2 cups fresh spinach, roughly chopped (optional)
8 oz. mozzarella cheese, cubed
1 cup grated parmesan cheese, divided

1. Preheat oven to 425. Bring salted water to boil in large pot. Add penne pasta and cook until al dente (read package cooking instructions). Drain and return to pan.

2. While pasta is cooking, heath large skillet over medium-high heat. Add sausage, pepper, italian season, onion and garlic and saute until sausage is cooked through, breaking up meat, about 10 minutes.
3. Add in diced and crushed tomatoes. Stir to combine with sausage/onion mixture.

4. Combine sausage/onion/tomato mixture with pasta, spinach, mozzarella cheese and 1/3 cup parmesan cheese. Pour into 13x9" baking dish. Sprinkle remaining 2/3 cup parmesan cheese over top.

4. Bake 15 minutes or until cheese is melted.

*Serve with a fresh salad. Very yummy! Enjoy!

Sunday, November 7, 2010

Chicken Scampi

I'm not exactly sure where I got this recipe...it may be from Allrecipes...but I had to pass it along. I finally tried it tonight (I've had it in my "to cook" file) for a while. Well, it did not disappoint. It is restaurant quality in my opinion. VERY good, and rather easy. The ingredients, I had in my fridge & pantry. It was very rich and yummy!

½ cup butter
¼ cup olive oil
1 tsp. dried parsley
1 tsp. dried basil
¼ tsp. dried oregano
6 garlic cloves, minced
¾ tsp. salt
2 Tbsp. lemon juice
4 boneless, skinless chicken breasts (or 10-12 boneless, skinless chicken tenderloins)
Optional: sliced mushrooms

1. In a skillet over medium heat, heat the olive oil and butter together until the butter has melted completely. Add parsley, basil, oregano, garlic and salt. Mix together. Stir in lemon juice.

2. Add the chicken into the skillet and sauté for about 3 minutes or until white. (You may need to move heat to med-high for sautéing.) Lower the heat and cook for an additional 10-15 minutes or until juices run clear. Add more butter if needed.

*Serve over Angel Hair pasta with rolls/bread sticks to soak up the tasty sauce.
*Garnish with dried/grated parmesan cheese.

I'm thinking I could really easily substitue the chicken with some shrimp...Shrimp Scampi! Ummm...

Sunday, October 31, 2010

Potato Soup

On this anniversary of the 1st time we had this recipe, I thought I would post the recipe for everyone to enjoy. It was about 3 years ago, a friend had us over for some warm soup before heading out to trick-or-treat. It was great, so of course, I got the recipe! We had it again tonight (a Halloween favorite)--and actually, it is great for any time of year, but especially when it is brisk outside and when you want to feel warm inside. YUM! Thanks Shauna!
5 or 6 medium to large potatoes, pealed & chopped into small pieces
1 1/2 cups cubed ham
(you can also buy cut up/cubed ham in packages--this works great!)6-8 slices of bacon, cooked crisp & crumbled
1 medium onion, finely chopped
1 pint cream
4 chicken bullion cubes
1 tsp. pepper
salt to taste
2 Tbsp. cornstarch
1/2 cup milk
2-3 cups shredded cheese (cheddar is great)

1. In pot, add potatoes and just enough water to cover the potatoes (if you want a thinner soup, add just a bit more water--thicker, less). Cook until tender. Mash the potatoes once cooked (keeping all of the water with the potatoes).

2. Cook bacon. Reserve bacon drippings. After cooling, crumble the bacon.

3. In the bacon drippings, sautee onion until clear.

4. Whisk together milk and cornstarch and add to the soup. Add additional milk for a thinner soup. Crush the bullion cubes and add to the soup.

5. Add onion, cut up bacon, cream and ham to the potatoes. Salt and pepper to taste.

6. Add 1 cup of the shredded cheese into the soup and whisk together well.

7. Sprinkle cheese over soup while serving.

We love having crescent rolls with this soup...they are perfect for dipping into the soup. Enjoy!

CrockPot Option:
1. Into the crockpot: potatoes, water, ham, bacon, sauteed onions, bullion, salt, pepper. Let cook on low for 6-8 hours, or High for 4-6.

2. Mash up the potatoes and add the remaining liquids (cream, milk w/ cornstarch, additional milk) and cheese.

Monday, August 23, 2010

Zucchini Bread

What to do with all that zucchini that is growing in your garden?? This bread is delicious! I found the recipe on the web, but tweaked it quite a bit according to other people that have tried it. It turned out fabulous. My favorite zucchini bread recipe ever (and I've made several recipes). It is moist, but not mushy. Enjoy!

1 3/4 cups all-purpose flour
1 1/4 cups whole wheat flour (or you CAN use all white)
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 1/2 tsp. cinnamon
2 tsp. ground nutmeg
3 eggs
1 1/4 cup granulated sugar
1 cup light brown sugar
1/2 cup apple sauce
1/2 cup vegetable oil
2 tsp. vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (optional)

1. In a large bowl, whisk together flours, salt, baking powder, baking soda, cinnamon and nutmeg. Mix together well.

2. In a mixer, mix together eggs, sugars, apple sauce, vegetable oil, and vanilla.

3. Slowly add the dry ingredients into the wet. Mix well. Stir in the zucchini and walnuts (if using) until just combined.

4. Pour batter into 2 well greased loaf pans. Bake at 325 for apx. 50 minutes, or until a toothpick comes out clean. Remove from oven and cool!

*Great with cream cheese spread on it!
*Throw in some chocolate chips for a more dessert-type bread.

Thursday, August 19, 2010

Anniversary Chicken

I have made this a few times and it is great! I'm not sure where the recipe came from as it is on the Internet, in church cook books etc. Certainly, I didn't come up with it, but I enjoy it and so I thought I'd pass it on to you! I've made it in both the oven, and in the crock pot. I like both equally. It almost "looks" prettier if done in the oven, but it tastes just a little more tender in the crock pot. Your choice! I imagine you can easily put this in the dutch oven and have a great camping dish too! Enjoy!

6 boneless/skinless chicken breasts or 10+ breast tenderloins
1/2 cup teriyaki sauce
1/2 cup ranch dressing
1 1/2 cups shredded cheddar cheese
6 strips of bacon or bacon bits
chives (optional)

oven directions:
1. Cook bacon (unless you are using the bacon bits) and cut up/crush into small bit pieces. Set aside.

2. In a large skillet over medium-high heat, warm about 2 tbsp of olive oil or butter. Put the chicken in the skillet and saute until they are lightly browning. Place chicken in a 9x13" baking dish.

3. Mix together the teriyaki sauce and the ranch dressing. Pour over chicken. Next, place a generous amount of shredded cheddar over each piece of chicken and sprinkle with the bacon bits and chives (if using).

4. Bake at 350 for 25-30 minutes.

crock pot/dutch oven directions:
1. Cook bacon and cut/crush into small bits (if not using bacon bits). Place raw or frozen chicken in the crock pot.

2. Mix together the teriyaki sauce and ranch dressing. Pour over the chicken. Sprinkle bacon bits over chicken.

3. Cook on Low for 6-8 hours or High for 4 hours.

4. When serving, make sure each piece has some bacon with it and the generously sprinkle the shredded cheddar over each served piece of chicken. Garnish with chives (if using).


.....I got a lot of "Thanks for the Yummy Dinner, Mom"s after serving this. The kids LIKE it, and the hubby couldn't get enough. It really is a delicious chicken dish!

Tuesday, August 17, 2010

Taco Soup

My friend made a variation of this when we went camping--right there on the camp stove in her large stock pot. It was fabulous. Today, I'm making it in the crock pot. It smells great! Thanks Shauna for the idea!

1 lb. ground beef or ground turkey
2 cans pinto beans (un-drained)
1 can kidney beans (drained)
1 can black beans (drained)
1 can corn (un-drained)
2 cans tomatoes with chilies (Rotel-type)
1 taco seasoning packet
1 ranch dressing packet

serve over:
Frito Scoops or Tortilla Chips

garnish with:
sour cream
shredded cheese

1. Ground the beef or turkey and drain fat off.

2. Open all the cans (drain the kidney and black beans). Empty everything into your slow cooker or stock pot.

3. Add ground beef/turkey into pot as well as the taco seasoning and ranch dressing packets. Mix together and let cook.

4. If you are cooking this in your crock pot, cook on low for at least 4 hours--up to 8 hours. If you are cooking this on your stove, bring to a boil, turn down and let simmer for 10 minutes.
5. Serve over chips and garnish with sour cream and shredded cheese. Enjoy!

Wednesday, August 11, 2010

Simple Crock Pot Meatballs

This recipe is great for a basic--but delicious and tender--meatball. We love it in meatball subs (just get some hoggie rolls and mozzarella cheese). It is also great with your spaghetti too. Enjoy!

1 pound ground beef or ground turkey
1 cup italian seasoned bread crumbs
1-2 Tbsp. dried parsley
1 small yellow onion, finely dinced (or 2 Tbsp. dried minced onion)
1 egg, beaten
1 jar/can spaghetti sauce
salt to taste

1. In a medium bowl, mix together beef, bread crumbs, parsley and onion. Add the egg. Mix until combined together.

2. Shape into 12-16 meatballs (depending on the size of meatball you want). Pour spaghetti sauce over the meatballs.

3. Spray your crock pot with non-stick baking spray. Place meatballs in the crock pot. Cook on high for 4 hours, or on low for 6-8 hours.

The meatballs will be tender and delicious. Enjoy!

Friday, August 6, 2010

5-Star Otameal Raisin Cookies

These are fabulous cookies. Take a basic recipe, and added some spice to it. It is chewy and delicious. I served them to my sewing group, and they were enjoyed!! (my kids like it too ) This is a GOOD COOKIE!

1/2 cup butter, room temperature
1/2 cup butter flavored shortening
1 cup packed light brown sugar
2 eggs
1 1/2 tsp. vanilla
1 1/2 cup flour
1 tsp. baking soda
1 1/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. nutmeg
3/4 tsp. salt
3 cups rolled oats
1 1/4 cup raisins

1. Preheat oven to 350. Coat a cookie sheet with non-stick baking spray (the first time only).

2. In a large mixing bowl, cream together butter, shortening, brown sugar, white sugar, eggs and vanilla until smooth.

3. In a separate bowl, lightly combine the flour, baking soda, cinnamon, cloves, nutmeg and salt.

4. Combine the dry ingredients into the wet ingredients and mix to combine. Add the rolled oats and raisins, mixing only long enough to combine them through the batter.

5. Plop onto cookie sheet with a medium-size scoop, or spoon. Bake for apx. 10 minutes (I did 10 minutes and 30 seconds)--watching for them to be lightly golden brown. DO NOT OVER BAKE.

6. Let cool and enjoy. They will be yummy and chewy. Store in an air-tight container.

Monkey Bread

We've gone camping a few times this summer...and we always have so much fun. AND--we like to camp "in style." We may be "Sally Campers" but we like to cook it up right--and there is no better way than to Dutch Oven cook while there. A friend make this for us one night, and this past time, I made it too--but I kicked it up a notch and made it more sticky and gooey--it was yummo. Thanks Raina for the idea!

3-4 cans biscuits (10 biscuits per can) depending on amount you need/group size
1 cup white sugar
1 1/2 cup brown sugar
1 Tbsp. cinnamon
2 sticks butter
1/4 cup brown sugar


1. In a large ziploc bag, put in white sugar, brown sugar and cinnamon. Close bag and toss to combine ingredients.

2. Cut each biscuit into quarters. A few at a time, put in the sugar/cinnamon bag, and toss to coat.

3. Place coated biscuits into a foiled and cooking sprayed Dutch Oven. This is when you would want to add in your optional ingredients and toss with the coated biscuits (raisins and/or pecans).

4. When all the biscuits have been coated and are in the Dutch Oven, melt 2 sticks (1 cup) butter over your propane stove in a skillet. Once the butter is melted, pour in the remaining sugar/cinnamon mixture and the extra 1/4 cup brown sugar. Stir with the butter and warm together for 1-2 minutes.

5. Pour the butter/sugar/cinnamon mixture over the biscuits in the Dutch Oven.

6. Place Dutch Oven on your coals, and let cook for apx. 1 to 1 1/2 hours until the biscuits are no longer doughy. Serve and ENJOY!!

*I am going to also try this in my bundt cake pan or a deep dish 9x13 at home--baking it in a 350 oven for about an hour. I'm certain it will turn out lovely.

Thursday, August 5, 2010

Pink Cookies

These cookies are awesome. I got the recipe from Rebecca when I lived out in New York--she had us over and our children all got to decorate cookies. I was so happy--they tasted JUST LIKE the big pink cookies that you get in Utah. I remember buying these cookies like every day after classes at BYU--there was a certain vending machine in the Marriott Business building that sold them. So...my Freshman 5--well, this sure helped that out! Yumm!

1 cup softened butter
2 cups granulated sugar
2 eggs
2 tsp. vanilla
1 cup milk
1 tsp. salt
2 tsp. baking soda
4 tsp. baking powder
7 cups flour

1. Cream butter and sugar together.

2. Add and mix eggs and vanilla.

3. Add the rest of the ingredients and mix.

4. Roll out cookie dough on a lightly floured surface. Cut into favorite shapes and place on a lightly non-stick sprayed baking sheet.

5. Bake at pre-heated 400 degree oven for 5-6 minutes, or until very pale.
DO NOT OVERBAKE. These cookies will not puff up or "grow" much. They will be very soft if you don't overbake!

1 cup butter
1 tsp. vanilla
2 egg whites
3 1/2 cups powdered sugar
food coloring pink

1. Cream together butter and vanilla.

2. Add alternately and mix egg whites and powdered sugar.

3. Beat for 5-10 minutes with electric mixer. Frosting should be very light and fluffy.

So you know, it kind of depends on the oven you have when baking the cookies. I have sometimes put it between 375 and 400. You'll have to see how your oven cooks. The important thing is to get the cookies cooked, but definitely not over done.

Tuesday, June 29, 2010

Andes Mint Cookies

These cookies are so good. WAY SIMPLE, and sure to please. Thanks Leslie for passing along the recipe!

1 chocolate cake mix (any type chocolate mix is great)
2 eggs
1/2 cup oil
1 bag/pkg Andes Mints

1. Mix together the cake mix, eggs and oil. This will result in a thick "cookie" batter.

2. Roll cookies into small-ish balls and bake at 350 for 8-10 minutes.

3. While the cookies are baking, unwrap the Andes mints.

4. When cookies come out of the oven, place the Andes mints on top of the cookies. The mint will start to *sweat* and melt. Take a knife and swirl the melted mint.

5. Cool COMPLETELY. Enjoy!

Monday, June 14, 2010


At our girl retreat in the mountains, a friend made these for breakfast one morning. They were really yummy. I've always used a pancake mix, but honestly, these are SUPER simple to make...easy and yummy! Thanks Raina!

1 cup flour
2 tsp. baking powder
2 Tbsp. sugar
1/4 tsp. salt

1 cup milk
1 egg
2 Tbsp. cooking oil

1. Mix the dry ingredients together in a large bowl. Create a well in the center.

2. Mix wet ingredients together in a separate bowl. Pour into the well of the dry ingredients and mix with a fork just until combined.

3. Mixture will be lumpy. Do not over mix.

The recipe make apx. nine 4 1/2" pancakes. I double it for my family, and we have left overs. It is easy enough to double or even triple for a large crowd.

Thursday, May 20, 2010

Baked Beans

When we moved to Colorado, we were invited to a block party our first 4th of July here. This was served there (made by a friend). My mother and I just loved them. I got the recipe, and thought I'd share it with everyone since it's getting to be the BBQ-time-of-year. Thanks Shauna & Collin--we miss you!

Make the night before and warm before your event!

3 28-ounce cans pork & beans
2 lbs. seasoned sausage
1 large onion, diced (I dice mine FINELY)
1 cup brown sugar
1 cup ketchup
2 Tbsp. dry mustard

1. Brown sausage & onion, drain.

2. Heat in sauce-pan: sugar, ketchup and mustard.

3. Combine meat and onions with beans. Add sauce.

4. Cover and cook at 300 for 1-2 hours. Let set overnight & reheat to serve.

Sunday, May 2, 2010

Chocolate Chip Pumpkin Cookies

This is the fastest cookie recipe ever! PLUS--there is no egg (and this thrills those of us that have children with egg allergies). Either way, it is quick, easy and yummy (my 3 requirements). I first had these at a church Enrichment function...I think it was "Cooking with your Food Storage" or something along those lines. A sweet lady (actually "Super-Mom" would be a more appropriate title) brought the recipe and samples. There is no oil, no fats added, no egg--so it's gotta be a better choice for dieters too!

1 15 oz. can pure pumpkin
1 spice cake or carrot cake mix (I think you could use yellow cake too, and add your own spices of cinnamon, nutmeg, cloves)
1 bag chocolate chips*

1. Cream together pumpkin and cake mix until well blended. Stir in chocolate chips.

2. Bake at 375 for 12-15 minutes, until not-gooey anymore.

*I'm thinking RAISINS would be good with this instead of chocolate chips...or WITH the chocolate chips.

Monday, April 26, 2010

Sweethearts--Gelatin Cut-Outs

I found this in The Friend magazine a few months ago. We did this for Family Home Evening tonight. The kids loved it and had a lot of fun. I got out my Pampered Chef little shape cutters and we used all sorts of shapes.

2 pkg. (6 ounces each) berry Jello
2 cups boiling water
1 cup cold milk
1 package (3.4 ounce) instant vanilla pudding mix

1. In a bowl, dissolve Jello in the boiling water, then let sit until cooled.
2. In another bowl, whisk the milk and pudding mix until smooth.
3. Pour the pudding mixture into the Jello and whisk until well blended.
4. Pour into a 13x9" dish lightly coated with nonstick cooking spray.
5. Put in the refrigerator until set. Cut out with cookie cutters!

Wednesday, April 21, 2010

Yummy Breakfast Crumb/Coffee Cake

This crumb/coffee cake is really yummy. Pretty simple to make too! We had a "girls" weekend up at a condo in the mountains...and one friend made this for us for breakfast. It was perfect with cocoa. I could see adding some fresh strawberries as a side for a breakfast your kids will love! Thanks Cindy!

1 cup + 3 Tbsp. sour cream
2 eggs
1/2 cup butter softened
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sugar

1/2 cup chopped nuts (your choice)
1 tsp. cinnamon
1/4 cup sugar
1/2 cup brown sugar

1. Cream wet ingredients. Then add dry.
2. Grease 9x13" pan. Pour into pan.
3. Sprinkle topping on. Run knife through to mix topping in lightly.
4. Bake at 350 for 20-22 minutes. (May look uncooked, but don't overcook! It'll get DRY!)

Serve with Ideas:
Berries, Yogurt, Cocoa

Sunday, January 31, 2010

Chocolate Cookies 'n Cream Torte

This is a fun recipe. I use Pampered Chef's Torte Pans...they are recessed and have an area to fill with your own favorite fillings. I've made two different recipes with them, and the look alone is brilliant...the taste is even better.

1 pkg devil's food cake mix (plus ingredients)
1 pkg (8 oz) cream cheese, softened
1 cup powdered sugar
1 container (8 oz) cool whip, thawed
10 oreos, smashed
chocolate syrup or hot fudge, melted

1. Preheat oven to 350. Grease and flour Torte Pans; set aside. Prepare cake mix according to package directions; divide batter equally between pans. Bake 18-22 minutes or until done. Remove from oven and cool 5 minutes. Remove cakes from pans; cool completely.
2. Combine cream cheese, powdered sugar until smooth. Fold in cool whip. Fold in crushed oreo cookie crumbs.

3. Place one cake layer on serving plate. Spread half of the filing over the cake layer, in recessed area.
4. Place 2nd cake layer on top, and spread the remaining filling over this top layer. Drizzle chocolate over the top, and crush 1 or 2 more oreos for garnishing.

(Same idea, with slight variations)

Sunday, January 3, 2010

Chicken Lickin' Pork Chops

My friend told me about this recipe--raving about a crock pot pork chop recipe. I've had one I've used too in the past, but I thought I'd mix it up and try this one. Well, it was delicious! So moist and tasty. I was so pleased to throw it together in about 15 minutes before church, and come home from church--dinner all ready! Thanks Shauna for the recipe!

pork chops, enough for your family (I prefer boneless)
1/2 cup flour
1/2 tsp. dry ground mustard
1/2 tsp. pepper
1/2 tsp. garlic salt
1/4 cup water (more if you'll be cooking longer)
1 can chicken & rice soup (I used Roasted Garlic Cream of Mushroom--you can use your favorite)

1. Mix together flour, dry mustard, pepper and garlic salt. Dredge pork chops in mixture.

2. In a hot skillet, brown in butter or olive oil. This is just browning the top and bottom--not necessarily to cook all the way through--that will be done in the crock pot.

3. Place pork chops in crock pot. Pour water over and around the pork chops. Spoon the soup over the top of it all.

4. Cook 4-6 hours on low.

*Serve with stuffing, rice, noodles, and your favorite vegetable.