Wednesday, November 17, 2010

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

- One 30oz can of pumpkin

- 2 Boxes Spice Cake mix

- One bag of choc chips

Stir them up, put cupcake papers in cupcake pan, heat oven to 350 degrees and fill the pan with the mix. They don't rise much, and will pretty much look the way you put them in the oven so you can fill them pretty full. Cook them for 22 to 25 minutes and ENJOY! Also, I find it helps to spray the muffin papers with non-stick spray. :) It makes a LOT of muffins... so you can take them to your friends and neighbors too.

Sunday, October 3, 2010

Sweet and Sour Pork

This is a recipe I got off the back of a Kikkoman Sweet and Sour Sauce bottle...


1 lb. boneless pork, cut into 1-inch cubes
1 T. Cornstarch
Kikkoman Soy Sauce
2 T. oil
1/4 cup water
2 carrots, cut into thin slices
1 onion, cut into 1 inch squares
1 green bell pepper, cut into 1 inch squares
1 lg. can of pineapple chunks
Kikkoman Sweet and Sour Sauce

Coat the pork with mixture of corn starch and soy sauce.  Brown slowly in oil in skillet.  Add water, simmer covered 20 minutes, stirring twice.  Stir carrots, onion, and peppers into skillet with 1 cup Sweet and Sour sauce.  Simmer, covered 10 minutes, stirring frequetnly.  Add pineapple chunks, heat through.  Serve with rice.

Monday, September 13, 2010

Olive Garden's Zuppa Toscana

I found this recipe at  This is quickly becoming one of my favorite food blogs to follow.  Here is the recipe...

Zuppa Toscana Soup

1 pound Italian sausage
1 1/2 teaspoon red pepper flakes
1 large white onion, diced
4 slices bacon chopped
3 cloves garlic, minced
8 cups chicken broth
2 cups Water
1 cup Heavy cream
3 large Russet potatoes, peeled and chopped
3 cups Kale, washed and roughly chopped
Salt and pepper, to taste

1. In a medium skillet, saute the Italian sausage with the red pepper flakes. Drain excess fat, set aside.

2. In a large soup pot, saute the bacon. When the bacon is half way cooked, add the onions and garlic. Saute until the onions are tender-about 5 minutes.

3. Add the chicken broth and water. Bring to a boil.

4. Add the potatoes and cook until soft, about 30 minutes.

5. Add in the heavy cream and sausage and cook until the soup is heated.

6. Stir in the chopped kale. Season with salt and pepper. Serve hot.

Serves 8

Monday, August 30, 2010

Beef Chimichangas

This is a recipe from my sister-in-law Nicole.  I haven't tried it, but I will soon... they look delish!

1 lb ground beef
1 can refried beans
1 tomato; diced and skin removed
vegetable oil
flour tortillas
toppings (sour cream, cheese, olives, guac, etc)
¼ tsp crushed rosemary
1 Tbsp paprika
1 tsp chili powder
1 Tbsp garlic powder
1 ½ tsp parsley
1 Tbsp onion powder
2 Tbsp fresh cilantro
3 Tbsp brown sugar
1 can diced or whole green chilis with juice
1 tsp salt


Brown the ground beef in a large skillet.

In a food processor add the following: (fyi the amounts are just guesstimates. Add more or less according to your taste)
chili powder
garlic powder
onion powder
fresh cilantro
brown sugar
green chilis with juice

Puree seasonings. Ten minutes before the beef is done, add the seasoning mix and tomatoes & simmer

While the meat and seasonings are cooking, in a pot heat about ½ inch of vegetable oil to about 320 degrees.

Once the meat is done add the can of refried beans. Cook until warm.

Warm your tortilla shells for a few seconds in the microwave so they don’t break when you roll them. Add cheese and the meat filling. Roll up and fry each side in the oil until brown. (Make sure you roll them up tight so nothing comes out in the oil)

Add toppings and enjoy!

Sunday, August 29, 2010

Chicken and Rice Soup

This recipe is so is one of my favorites!  I added thyme this time because I have seen quite a few recipes that had thyme in them.  It definately added a great flavor.  This one is easy and yummy!

Olive oil
1 medium onion, chopped
3 garlic cloves, minced
3 medium carrots chopped
4 celery stalks chopped
1/2 tsp dried thyme
2 bay leaves
2 quarts chicken broth
3 cup of water
3 cup long grain white rice
5 cans chicken breasts

In a pot over medium heat add the olive oil and vegetables and thyme.  Cook over medium heat for 6 minutes or until veggies are tender.  Add chicken broth and water and bay leaf.  Bring to a boil then add the rice and chicken.  Turn to low and cook for an hour.  Enjoy!

Thursday, July 29, 2010

Macaroni Grill Chicken Cannelloni

I actually ate this at Macaroni Grill a few weeks ago and I am telling you, this copy cat recipe is so close it is amazing!  You have got to try this.  Allyson doesn't like Alfredo sauce, but she loved this!  I served it with Olive Garden's Bruschetta al Pomodoro (recipe below).

Cannelloni Filling
8 ounces chicken breast (about 2), cooked thoroughly
1 ounce fresh spinach, chopped
1 ounce sun-dried tomatoes, sliced
16 ounces ricotta cheese
3 ounces mozzarella cheese, shredded
1/2 teaspoon table-ground black pepper
1 teaspoon salt
12 lasagna pasta sheets, approximate size of 5 x 6 inches

Cannelloni Sauce
16 ounces Asiago cream sauce, or your favorite Alfredo sauce
16 ounces Macaroni Grill tomato sauce, or your favorite tomato-based pasta sauce
3 ounces Parmesan cheese, grated

Once the chicken breast has been cooked thoroughly, allow it to cool to an internal temperature of 45 degrees F.

Dice the cooled chicken breast into 1/2-inch pieces and place into a large mixing bowl. Add spinach, tomatoes, ricotta, mozzarella, pepper and salt, and mix thoroughly.

Arrange precooked pasta sheets on a cutting board and place two or three rounded tablespoons of filling mixture down the center of each pasta sheet and carefully roll pasta around filling in a cigar fashion. Place the rolled cannelloni, side by side, into an ovenproof shallow baking dish. Place Asiago sauce (or Alfredo sauce) and tomato sauce in bowl and mix until well incorporated. Pour sauce over cannelloni covering completely. Sprinkle grated Parmesan cheese over top of sauce. Cover with aluminum foil and bake at 350 degrees F for approximately 20 minutes.

Remove foil and continue to bake for an additional 20 minutes, or until an internal temperature of 165 degrees F is reached. Remove from oven and serve family style or on individual plates garnished with fresh diced tomatoes, and basil or Italian parsley.

Serves 6.

Olive Garden's Bruschetta al Pomodoro

I really liked this, although I would have cut the fresh basil back a bit.  I am just not used to that fresh taste.  The kids weren't as excited about this, but they still liked it enough to eat it.

Here is the recipe (straight from the Olive Garden website)

Prep Time: 15 minutes
Cook Time: 30 minutes
Serving Size: 8

2 lbs Roma (plum) tomatoes, diced
4 garlic cloves, chopped
2 garlic cloves, cut in half
Black pepper to taste
Salt to taste
20 medium fresh basil leaves, chopped
½ cup extra virgin olive oil
16 slices crusty Italian bread
Extra virgin olive oil (to drizzle)

COMBINE diced tomatoes and chopped garlic in a mixing bowl. Season with salt & pepper to taste. Add half of chopped basil and 4 Tbsp of extra virgin olive oil.

DRIZZLE both sides of bread slices with extra virgin olive oil. Grill bread lightly on both sides.

RUB grilled bread with cut half of garlic clove to infuse with flavor. Top each slice with tomato mixture.

GARNISH with remaining chopped basil and serve immediately.

Wednesday, July 28, 2010

Fruity Rice Crispy Treats

YUMMO!  Enough said!

3 T butter or margarine
1 pkg regular marshmallows
6 cups rice crispies

In large saucepan melt butter over low heat.  Add marshmallows and stir until completely melted.  Remove from heat.

Add rice crispies and stir until well coated.

Using buttered spatula or wax paper evenly press mixture into 13x9 pan coated with cooking spray.  Cool. 

Italian Chicken and Pasta

This is a great fall-back recipe when you are in a hurry or just don't want to spend a lot of time in the kitchen.  My kids love this recipe and never complain when we have it.  I used rotisserie chicken, but you can just boil chicken and shred it if you want.

1 rotisserie chicken, shredded
2 pkg pasta, cooked (I have used all kinds of pasta)
Italian dressing

Cook pasta, according to directions.  Add chicken and Italian dressing and toss.  Serve with bread, if you want. 

It is as easy as that. . .Enjoy!

Grandma's Chicken Curry

This is a recipe that my kids beg grandma for.  They absolutely love it!

Cooked, diced chicken
1 batch cooked brown rice, (white will work if you don't)
2 stalks diced celery
1 small diced onion
1 1/2 tsp. curry powder
1 clove garlic, minced
1 can cream of mushroom
1 can cream of celery soup
Saltine crackers or potato chips, crumbled

Cook the chicken until no longer pink inside.  Dice up chicken and set aside.  Saute celery and onion in three tablespoons butter.  When vegetables are tender add curry powder, garlic, cream of mushroom and cream of celery soup. Stir and heat. Add chicken and rice and stir. Put in casserole dish and top with cracker crumbs dotted with butter, or crushed potato chips. Bake on 350 degrees until bubbly or crackers are slightly browned.  If the chicken and or rice are cooked with salt don't add salt to casserole. The cream soups also have plenty of salt.

Sunday, July 25, 2010

Chili Relleno Casserole

A recipe I found at Pantry Friendly Cooking.  You should really check out this website.  There is a book for sale on her webite for a Mexican Cookbook.  I cannot wait until mine comes.  Her recipes look so good!  And her recipe for Chili Relleno Casserole did not dissapoint!  I fixed spanish rice from scratch to go with it (not a recipe from this website), but it was not very good.

1 lb. or 2 cups shredded chicken (I used canned chicken)
1 large onion
1 lb. cheddar cheese (chopped into cubes) divided
3 small cans green chiles
4 eggs
1 1/2 cups milk
1/4 cup flour
pinch of salt and pepper

Cook onion until it is tender.  Mix onion with chicken.  Place chiles, chicken, and cheese in the bottom of a 9x13 baking dish.  Reserve some of cheese to spread on top.  Mix together eggs, milk, flour, and seasonings and pour over the top of the chicken mixture.  Top with the extra cheese.  Bake in oven for 35-40 minutes at 350 degrees.  Until the egg mixture is set.  Serves 8-10

Annie's Guacamole

I have to start off by saying that I have NEVER, EVER liked guacamole or anything else with avacados.  Vince is constantly trying to get me to like guacamole, but to no avail.  Then, a few months ago when Annie, Eugene and their family came, Annie fixed her guacamole.  I tried it and admitted that it wasn't too bad, but I only took a few bites on chips.  Well, when we were back in Alabama she made it again, and you know what?  I couldn't stop eating it.  I could not believe it.  It is so good.  So, tonight, since I was making mexican for dinner, I decided to make it again and I loved it just as much, if not more, tonight!  I thought I would share the love.

1 clove garlic
1 slice onion
1 jalapeno
1 1/2 tsp lemon juice
2 avacados
1 sm. tomato, chopped
A little less than 1/4 cup mayo
Salt to taste

Chop the garlic, onion, and jalapeno in a food processor (or chop finely by hand).  Smash up the avacados in a small bowl with a fork and add the garlic mixture.  Add the mayo, lemon juice and mix well.  Add in the chopped tomato and salt to taste.

Tuesday, July 6, 2010

Olive Garden Chicken and Gnocchi Soup

I found this is a recipe at  So good! The kids even loved it. And it tasted VERY close to the real deal. I served it with baguettes and salad with Olive Garden dressing (I have to admit I have made this dressing too, but it takes a ton of time.  I now just buy it from Olive Garden.  Price is worth it).  Here is the recipe...

1 cup chicken breasts, cooked and diced (I used a rotisserie chicken).
4 T. butter
4 T. flour
1 quart half and half
1-14 oz can chicken broth
1/2 cup celery, finely diced
2 cloves garlic, minced
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 T. extra virgin olive oil
1/2 tsp. thyme
1/2 tsp. parsley
1 lb gnocchi (you can buy this in the pasta section)

I started out by chopping the onion up in my food processor.  Then I dumped into a bowl and pressed the garlic through my garlic press and adding it to the onion.  I then cut the carrot and celery into big chunks and then chopped it in the food processor.  I then dumped it into another small bowl.  After that I chopped the rotisserie chicken in the food processor.  Last, I chopped the spinach. 

Saute the onion and garlic in the butter, when the onion becomes translucent, add the flour and make a roux.  Let the butter and flour mixture cook for about a minute before adding the half and half and stir until clumps are gone.
After adding the half and half, start the gnocchi, cooking according to the package directions.

Into the roux add in the carrots, celery, and chicken.  Once the mixture become thick add the chicken broth and olive oil.  Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings

I hope you will try this recipe.  This is my favorite soup to get when we go to the Olive garden, and now I don't have to wait for date night to have some.  This is by far the easiest from-scratch soup (or scratch soup as Gabe calls it) I have EVER made.

Thursday, July 1, 2010

Beef Stir-fry with Fried Rice


I fixed a new recipe again tonight and it was voted on by the fam as a 4.75 out of 5.  the stir-fry recipe is one I made up years ago and can be used with pork or chicken just as easily.  Here are the recipes.

Beef Stir-fry

2 T. Olive Oil
Beef tenderloin cut up into small pieces
1 red bell pepper diced
1 green bell pepper diced
1 sweet onion diced
6 medium carrots diced
1/2 cup Kikoman's stir-fry sauce
2 T. Soy sauce

Stir together the stir-fry sauce and soy sauce.  In a wok or skillet, add 1 T. olive oil and then add the beef.  Stir-fry the beef and thentransfer to a bowl.  Add the remaining 1 T. olive oil and half the vegetables and stir-fry and then add them to the beef.  Stir-fry the remaining half and then add all back in. Stir in the sauce mixture and continue stirring until the vegetables are as tender as you like (we like ours a little crunchy).  Can be served with plain rice or the fried rice below.

Fried Rice

1 cup chopped meat (if desired)
2 T olive oil
3 cups cooked, cold Rice (white, brown, or instant)
3 green onions, sliced
2 tsp. soy sauce
2 eggs, beaten
1 cup frozen peas and carrots, cooked
1 packet Sun Bird Fried Rice Seasoning Mix (found in the isle that has the oriental foods)

In a large skillet or wok, heat oil.  Stir-fry the rice and green onions.  Add seasoning packet and soy sauce and stir-fry 1 minute.  Push rice to side and add the eggs.  Scramble the eggs and then stir the rice into the eggs.  Add the peas and carrots and meat, if desired.

I hope you enjoy this recipe, I know we sure did.

Tuesday, June 29, 2010

Biggest Loser's Main Event Marinara Sauce

Olive oil spray
1 cup minced yellow or white onion
2 T freshly minced garlic
1 (28 oz) can crushed tomatoes
1/4 cup water
2 T. no-salt-added tomato paste
2 tsp. honey
1 T. dried oregano
2 tsp. dried basil
1/2 tsp. crushed red pepper flakes
Salt, to taste

Spray a medium nonstick saucepan witht he olive oil spray and place over medium heat.  Add the onion and garlic and cook until just becoming tender (they should not brown), 4 to 6 minutes.  Reduce the heat to low an with a wooden spoon stir in the tomatoes, water, tomato paste, honey, oregano, basil, and pepper flakes until well combined.  Cover and cook, stirring occasionally, for at least 1 hour.  Season with salt, if needed.

I served this over Healthy Heart spaghetti noodles, with green salad and french bread on the side.  While this isn't as good as the Prego I usually buy, it definately was not bad.  The kids loved it just as much and at least it is a little more healthy and fresh.

Biggest Loser's Grilled Chicken with Warm Mango Salsa

Pam Spray
4 large boneless skinless chicken thighs, about 1 1/2 pounds
Salt and Pepper to taste
Medium red onion, diced small
Small jalapeno, chopped fine
Medium tomato, diced small
Large mango, diced small
juice and zest of 2 limes
2/3 cup chopped fresh cilantro

Preheat grill or grill pan over high heat.  Spray chicken thighs lightly with Pam and season with salt and pepper.  Grill about 4 minutes per side, or until just cooked through. 

Meanwhile, heat a large nonstick pan over med-high heat.  Spray with Pam and add onions.  Season onions with salt and pepper and cook until almost tender.  Add jalapeno, tomato and mango to the pan.  Cook tossing often, until just heated through.  Add lime juice and zest and cilantro. 

Serve chicken with warm salsa. 

We also had it with noodles that we had just a little butter and Parmesan cheese on.  This recipe got mixed reviews from my family.  We had everything from a 2 (on a scale from 1-5) to a 5.  Some thought there was too much lime, so you may want to adjust that if you don't like a lot of lime.

Slow-Cooked Teriyaki Meatballs

This is a half made-up recipe.  I used the recipe for meatballs from the Biggest Loser Family Cookbook.  Then I made up the rest myself.  Here are the recipes:

New Favorite Meatballs (Biggest Loser Family Cookbook)
Olive oil spray
2 egg whites
1/2 cup quick-cooking oats
1/4 cup fat-free milk
1/2 cup finely chopped fresh parsley
1 T. dried minced onion]
1/2 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp crushed red pepper flakes
1 lb 96% lean ground beef

Preheat the oven to 400 degrees.  Lightly coat a large nonstick baking sheet with the olive oil spray.

In a medium bowl, using a fork, mix together the egg whites, oats, and milk until well combined.  Add the parsley, onion, oregano, garlic powder, salt, and crushed red pepper flakes and mix until combined.  Mix in the beef until well combined.

Make 32 uniform meatballs, each about 1 1/4" diameter (use a cookie scoop or 2 tablespoons for ease).  Roll the balls with your hands and arrange, not touching, on the prepared baking sheet.  Bake for 7 to 10 minutes, or until no longer pink inside.
1 1/2 cups low-sodium, low sugar teriyaki sauce (kikomans)
Juice from large pineapple rings can

Mix sauce and juice together.

I made the meatballs one day ahead.  The morning we were having the meatballs, I put them in the slow-cooker and then poured the sauce over them and stirred until they were covered.  I then put the pineapple rings on the top of the meatballs and cooked for 6 hours on low.
I served the meatballs and pineapple over rice.  This was really good.  The kids loved it!  Vince liked it, but he is not much of a sweet meat guy.

Saturday, April 17, 2010

Grape Salad

Grape Salad -- VERY GOOD

4# grapes (2# green 2# red) washed and dried

1 - 8oz cream cheese (softened)

1 - 8oz sour cream

1 tsp vanilla

1/2 c. sugar

1/2 c. brown sugar

1/2 c. chopped pecans

The sauce stickes better to the grapes if they are dry.

Mix last six ingredients together first and then mix in grapes.

Tuesday, March 23, 2010

Girl Scout Cookie recipes!!!

For more recipes using Girl Scout Cookies visit

Girl Scout Cookie Dessert Salad

1 large package vanilla pudding

1 large container whipped cream

1/2 pint buttermilk

1 package Dulce de Leche Girl Scout Cookies

4 cups fresh fruit

The night before fold pudding, whipped cream and buttermilk until well combined and put in the refrigerator. Roughly break up one package of Dulce de Leche Girl Scout Cookies and put in the freezer. The day of, combine 4 cups of fresh fruit (strawberries, blueberries, pineapple, oranges). Just before serving combine fruit with pudding mixture. Add bananas and cookies.

-Recipe by Megan Lafevor

Thin Mint Pie

24 Thin Mint Girl Scout Cookies

6 oz. cream cheese

1 can sweetened condensed milk

1 8 oz. package of Cool Whip

green food coloring

1 Oreo pie crust

Crush 16 of the Thin Mints and set aside. Beat cream cheese until light and fluffy. Slowly add sweetened condensed milk to cream cheese and beat until smooth. Fold in Cool Whip and crushed Thin Mints. Stir in green food coloring, put mixture in pie crust and freeze overnight. Before serving, decorate the top of pie with eight Thin Mints.

-Recipe courtesy Alison Hamblin

An early Girl Scout Cookie recipe

In the 1920s and 1930s cookies were packaged in wax paper bags, sealed with a sticker, and sold door to door for 25 to 35 cents per dozen, according to

1 cup butter

1 cup sugar plus additional amount for topping (optional)

2 eggs

2 tablespoons milk

1 teaspoon vanilla

2 cups flour

1 teaspoon salt

2 teaspoons baking powder

Cream butter and the cup of sugar; add well-beaten eggs, then milk, vanilla, flour, salt, and baking powder. Refrigerate for at least 1 hour. Roll dough, cut into trefoil shapes, and sprinkle sugar on top, if desired. Bake in a quick oven (375°) for approximately 8 to 10 minutes or until the edges begin to brown. Makes six- to seven-dozen cookies.

-Recipe from

Monday, March 8, 2010

Dad's Potato Salad

This is the potato salad I grew up on. My dad always made it and I always loved it! It is really good and really easy. The ingredients dont have amounts, just add what you think. It is really foolproof.

Potatoes (I used red because then you don't have to peel them)
Boiled eggs
Chopped pickles
Mayonaise/Miracle Whip (or both)
Lemon Juice
Pickle Juice
Celery Salt
Celery Seed
Garlic Salt
Onion Salt (I put onion flakes)
Sugar to taste
Ground Sage (just about a 1/2 tsp)

Just boil the eggs and chopped potatoes.  Chop the eggs and pickles up and add them to the drained potatoes.  Add the sauce and stir. 

Grilled Chicken Enchiladas

Okay, so for the past 10 years I have made my same chicken enchilada recipe.  I used to bribe my dad with it (until he finally go sick of them), but now I have a new recipe to bribe him with. These are some enchiladas that we made last night.  They were so good!  We just wanted to try something new so we made up this recipe.  We had mexican rice with it which the kids LOVED!

Chicken breasts or thighs
Mrs. Dash Southwest Seasoning
Sour Cream
Enchilada Sauce

Grill the chicken with the Southwest Seasoning on it.  When chicken is done, transfer it to a food processor to chop (or just shred it).  Add sour cream (the amount depends on what you like).  Roll in the tortillas and cover with the enchilada sauce and cheese.  Bake in a 350 degree oven for 20 minutes or until cheese is melted.

Friday, February 19, 2010

Carrot Bars

Carrot Bars

4 beaten eggs

2 c. white sugar

1 1/3 cup oil

2 c. flour

1 tsp soda

1 tsp salt

1 Tbl cinnamon

3 small jars baby carrots

Beat well. Add nuts. Pour into 2 pans and bake for 15 - 20 minutes

(I use one 9 by 13 and another one that is 8 by 11).


4 Tbl melted butter

1 8 oz pkg cream cheese

1/2 tsp vanilla

2 c. powdered sugar

They taste best after refrigeration!

*Dr. A’s recipe & tricks

Sunday, February 7, 2010

Enchilada Chicken

Yet another Biggest Loser Family Cookbook recipe.  As you can see we are trying to eat more healthy and I am finding that healthy doesn't always mean it has to taste like the cardboard box it came in (well, in this case it doesn't because it is all from scratch).  You definately need to try this one.

4 Boneless, skinless chicken breasts
2 tsp. salt-free Mexican or Southwest seasoning (I used Mrs. Dash Southwest Chipotle)
Olive oil spray
4 T. medium, mild, or hot enchilada sauce
2 oz. finely shredded light cheddar cheese
2 T. finely chopped fresh cilantro

Preheat the oven to 350.

Place a large ovenproof nonstick skillet over high heat.  When hot, lightly mist witht he olive oil spray and add the chicken.  Cook, turning once, for 1 to 2 minutes per side, or just until the chicken is golden brown on the outsides.

Remove the pan from the heat and top each chicken breast with 1 T. of the enchilada sauce, followed by one-fourth of the cheese and one-fourth of the cilantro.  Transfer the skillet to the oven and bake for 4 to 6 minutes, or until the chicken is no longer pink inside and the cheese is melted.  Serve over rice.

Szechuan Pork and Broccoli

Another great recipe from the Biggest Loser Family Cookbook.  In the cookbook it actually called for beef, but I happened to have a pork roast on hand.  It was really yummy and the kids really liked it. 

Pork or Beef Roast, sliced against the grain into scant 1/4"-thick strips
1 tsp. garlic powder
Salt, to taste
Pepper, to taste
1 (14 oz) bag frozen broccoli
1 T. freshly minced garlic
2 tsp. toasted sesame oil
1/4 cup bottled szechuan stir-fry sauce

In a large bowl, combine the pork/beef, garlic powder, salt and pepper and toss until well combined.

Place a large nonstick skillet or nonstick wok over high heat.  When hot, mist with the olive oil spray.  Add the broccoli and garlic and cook, stirring, for 4 to 6 minutes, or until the garlic softens and the broccoli is heated through and crisp-tender, being careful not to burn the garlic.  Transfer to a large bowl and cover to keep warm.

Return the pan to high heat and add 1 tsp of the sesame oil.  When hot, add half of the pork/beef in a single layer, and cook, stirring occasionally, until lightly browned on both sides, 1 to 2 minutes.  Transfer the pork/steak to the bowl with the vegetables and re-cover.  Repeat with the remaining 1 tsp. sesame oil and pork/steak.  Return all the steak and vegetables to the pan and remove from the heat.  Add the sauce and mix well to coat.  Divide among 4 bowls and serve over rice.

Buffalo Chicken Dip

Maybe I will not be lazy and post a pic.

Nah! nevermind... Love, Chief

2 whole chicken breasts.. boiled and chopped fine. (or canned chicken is OK too)
2 softened 8oz pckgs cream cheese
1 1/2 cups cheddar cheese ( sharp) ( reserve 1/2 cup for topping)
1 cup franks red hot
1 tsp minced garlic ( optional)
1 cup or ranch dressing ( hidden valley is best) -

or you can switch it up like i do.. and do

1/2 cup ranch 1/2 cup bleu cheese dressing ( if you like bleu cheese ) your choice.

Mix it all together. It will be lumpy and orange .:)

Put it into a glass baking dish. Mine is usually about an inch deep or more.

Sprinkle remaining cheddar cheese on top
bake 350 for 30 min .. hot bubbly
serve with tortilla chips

Oatmeal Scotchies

I fixed these cookies the other day and everyone loved them.  Jenecee even took some to her teachers at school and they all said they liked them.


1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

PREHEAT oven to 375° F.

COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Hamburger Pie--Vinnie Style

The kids beg for daddy to fix his Hamburger Pie if I mention that is what we are having for dinner.  It is really easy and really good.

This is a picture without the potatoes and cheese on it.  I left that off of mine.


1 lb. hamburger
2 T. Minced onion
1 T. Minced garlic
3 T. Flour
1-1 1/2 cups milk
Salt to taste
Pepper to taste
2 cans cream of mushroom soup
1 can corn
1 cup shredded cheddar cheese
Instant potatoes

Put hamburger, onion and garlic in a pan and brown the hamburger.  Remove the hamburger from the pan once browned and leave the drippings (may need to add some oil if the meat is lean).  Add the flour and cook for 30 seconds and then add the milk  1/2 cup at a time until you have a thick gravy.  Salt and pepper to taste.  Add the soup and corn and heat through.  Meanwhile fix the potatoes.  Add the potatoes to the top of the hamburger mix and spread the cheese on top.  Simmer until cheese is melted and serve. 

Better than kisses cake (slight name change to make it family friendly)

  • 1 Package chocolate cake mix
  • 1/2 Can sweetened condensed milk
  • 6 Ounces caramel ice cream topping
  • 3 Heath or Skor bars, chopped
  • 1 Container frozen whipped topping, thawed


  1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
  2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (I crush my candy bars into small chunks as opposed to crumbs - I like to have chunky pieces)
  3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan.