Tuesday, November 24, 2009


I got this recipe from my Better Homes and Garden Cookbook! It is so easy and yummy! Beau and I are so excited for the leftovers!

12 ounces beef flank steak or bite-size strips of chicken or turkey
1 TBS fajita seasoing or you could use a fajita seasoning packet
4-6 tortillas (8-inch)
2 TBS cooking oil
1 thin strips of red or green sweet pepper
1/2 cup thinly sliced onlin, separated into rings
3/4 cup chopped tomato (1 medium)
1 TBS lime juice
1 recipe Chunky Guacamole
Bottled Salsa (optional)
sour cream (optional)
lime wedges (optional)

1. If desired, partially freeze beef for easier slicing. If using beef, thinly slice beef across the grain into bite-size strips. Place meat strips in a deep bowl. Sprinkle with 2 teaspoons of the fajita seasoning. Stir to coat. Cover and chill 30 minutes.
2. Wrap tortillas tightly in foil. Heat in 350 degree oven about ten minutes or until heated through. In a 12-inch skilled heat 1 tbs of the oil over medium-high heat. Add the reaming 2 teaspoon seasoning, sweet pepper, and onion. Cook and stir about 3 minutes or until crisp and tener. Remove onion mixture from skillet.
3. Add the rermaining 1 tablespoon oil and the meat to the skillet. Cook and stir for 2-3 minutes until desired doneness for beef or until poultry strips are no longer pink. Drain well. Return onion mixture to skillet. Stir in tomato. Cook and stir for 1 minute or until heated though. Remove skillet from heat' stir in lime juice.
4. To serve, fill warm torillas with meat mixture. If desired, top meat mixture with Chunky Guacamole, salsa, and sour cream. Roll up tortillas. Serve with lime wedges.

Chunky Guacamole

This guacamole is so yummy! Beau and I seriously ate all of it in one night, it was that good! Great with tortilla chips! I got this recipe from Better Homes and Garden.


* 2 medium roma tomatoes, seeded and finely chopped
* 1/4 of a small red onion, finely chopped
* 1 or 2 cloves garlic, minced
* 2 tablespoons lime juice
* 1 tablespoon olive oil
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
* 2 ripe avocados, seeded, peeled, and coarsely mashed
* Tortilla chips


1. In a bowl combine tomatoes, red onion, garlic, lime juice, olive oil, salt, and pepper. Gently stir in avocados. Cover the surface with plastic wrap. Chill for up to 1 hour. Serve with tortilla chips.

2. Makes 2 cups (sixteen 2-tablespoon servings)

This recipe also tastes great with fajitas

Basic Taco/Fajita Seasoning

This is a easy and in-expenisve alternative to the pre-made spice mixes. You can adjust it to a flavor that you like. Plus it tastes great!!

1 TBS chili powder
1 1/2 teaspoons cumin
1 teaspoon black pepper
1 tsp salt
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes (or pinch of cayenne, to taste)

1. Combine all ingredients and store in an airtight container.

Monday, November 23, 2009

Maple- Pumpkin Cheesecake

This cheesecake is so youmy and yummy. You could use this cake, in the Fall, or really anytime. Everyone will want more of this cheesecake!
Prep: 40 minutes Bake: 68 minutes Oven: 325 degrees
Cool: 1 ¾ hours Chill: 4 hours Makes: 12 slices
1-1/2 cups finely crushed Honey Teddy Grahams (or you could use graham crackers)
½ cup granulated sugar
1/2 cup butter, melted
3 8-ounce packages cream cheese, softened
1 cup canned pumpkin
2/3 cup packed brown sugar
1/4 cup pure maple syrup or maple-flavored syrup
1-1/2 teaspoons vanilla
3 eggs, slightly beaten
1/2 cup caramel ice cream topping
1. Preheat oven to 325 degrees F. For crust: In a medium bowl, combine finely crushed graham crackers, 1/3 cup of the maple sugar, and the melted butter. Press crumb mixture onto the bottom and about 2 inches up the side of an ungreased 9-inch springform pan. Bake for 8 minutes. Cool on a wire rack.
2. For filling: In a large bowl, combine the remaining 2/3 cup maple sugar, the cream cheese, pumpkin, the 1/4 cup maple syrup, and the vanilla. Beat with an electric mixer on medium speed until combined. Add eggs; beat on low speed just until combined.
3. Gently pour filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake for 1 to 1-1/4 hours or until center appears nearly set when gently shaken.
4. Cool in springform pan on a wire rack for 15 minutes. Using a small thin knife, loosen crust from side of springform pan. Cool for 30 minutes more. Remove side of springform pan; cool for 1 hour. Cover and chill for at least 4 hours or up to 24 hours.
5. To serve, spoon caramel ice cream topping over top of cheesecake. If desired, garnish with currants and/or fresh berries.
6. Makes 10 servings
7. **Note: Be sure to stir thoroughly to break up any clumps.
8. Bake-ahead tip: Prepare as directed. Cover with plastic wrap and refrigerate for up to 2 days. Or carefully transfer cheesecake to a plate or platter and place in a freezer bag or airtight container. Freeze for up to 1 month. To serve, thaw frozen cheesecake in the refrigerator for 24 hours. If desired, garnish as directed above.

Pumpkin Waffles

These waffles are so amazingly good! Beau and I decided to start a tradition that on Thanksgiving morning we were going to make these waffles. I got them from the Ultimate Pumpkin Waffle Blog, where she has tried about 90 different recipes before she came up with this one...her favorite.

makes 4 round “Belgian” style pumpkin waffles, or five regular waffles

• 1/4 cup light brown sugar
• 3 Tbsp. cornstarch
• 1 1/4 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg*
• 2 large eggs
• 1 cup whole milk
• 1 cup canned solid-pack pumpkin
• 4 Tbsp. unsalted butter, melted and warm

*Grated and lightly packed into the spoon, use 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp.


1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.

2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.

3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.

4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.

5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.

6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.

7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.

8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.

9. Once the waffle iron is heated, you’re ready to pour the batter, into your waffle maker

Monday, November 9, 2009

Chicken Noodle Soup

I absolutely love chicken noodle soup. It is such a comfort food, it reminds me of home and it makes me happy to eat it. This is my moms recipe, she is such a great cook.

1- 3.-4 pound whole chicken
1 qt chicken stock or low sodium chicken broth
2 qts water
1 medium onion chopped
4 stalks celery sliced
4 carrots sliced
2 TBS dried parsley
6 garlic cloves minced
1 medium onion chopped
2 TBS poultry seasoning
2 TBS dried parsley
2TBS Olive Oil

Place the chicken in a large stockpot cover with the chicken stock and 3 quarts water and chicken broth. Add the onion , sliced carrots and celery, garlic, onion, poultry, parsley, and Olive Oil . Bring mixture to a boil, partially cover and reduce heat to a simmer. Simmer for 1 hour. The chicken should easily pull away from the bones.

Using tongs, remove the chicken from the broth and set aside until cool enough to handle. Pull the chicken meat off the bones, discarding the bones, skin, and any fat. Shred and reserve meat. Stir in reserved cooked chicken.

Season the soup with salt and pepper. Simmer until noodles are cooked through, 10 to 12 minutes. Remove from the heat Serve hot.

For Egg Noodle Recipe
***Tip*** The great thing about this recipe is that you can make it your own! If you want to add a little more this or a little less of that you can. You can also use garlic salt instead of garlic, or you could use fresh parsley instead of dried recipe. Make this recipe your own, and have fun with it!

Egg Noodles

This is your basic old fashioned noodle. It is so good. It really is easy to make, and it tastes so much better homemade!


  • 2 1/2 cups all-purpose flour
  • 1 pinch salt
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1 tablespoon butter


  1. In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
  2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
  3. Allow to air dry before cooking.
  4. To cook


    1. In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
    2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
    3. Allow to air dry before cooking.
    4. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

Best Ever Chocolate Fudge Layer Cake

This chocolate cake is SSSOOO good! I got it from the back of the Bakers chocolate box. The cake is from a box, and I don't think you could ever tell. It is just so moist, and the frosting is superb. I think I want to go get another piece of the cake, just talking about it.


  • 1 (18.25 ounce) package chocolate cake mix
  • 1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
  • 4 eggs
  • 1 cup Sour Cream
  • 1/2 cup oil
  • 1/2 cup water
  • 1 (8 ounce) package BAKER'S Semi-Sweet Baking Chocolate, divided
  • 1 (8 ounce) Whipped Topping, thawed
  • 2 tablespoons Sliced Almonds


  1. Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 min. or until well blended. Stir in 2 squares of the chocolate, chopped. Spoon into prepared pans.
  2. Bake 30 to 35 min. or until toothpick inserted near centers comes out clean. Cool in pans 10 min. on wire rack. Loosen cakes from side of pans with spatula or knife. Invert cakes onto rack; gently remove pans. Cool completely on wire rack.
  3. Place remaining 6 squares chocolate and whipped topping in medium microwaveable bowl. Microwave on HIGH 1-1/2 to 2 min. Stir until well blended and shiny. Cool 5 min. Place 1 cake layer on serving plate; spread 1/4 of the chocolate mixture over cake. Place second cake layer on top; spread remaining chocolate mixture over top and sides of cake. Garnish with almonds
***Tip*** The cake tastes best if kept in fridge.

Thursday, November 5, 2009

Coconut Cashew Granola

WOW! Holy cow, this recipe is simply amazing. It truly is a gift. It also, was really, really quick to make. I cannot wait to try it in yogurt, and use it as cereal! I found this recipe at My Kitchen Cafe.

*Makes about 7 cups of granola

3 cups old-fashioned rolled oats
1 cup slivered almonds
1 cup cashews
3/4 cup shredded sweetened coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons pure maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup crasins

Preheat oven to 250 degrees. In a large bowl, combine the oats, nuts, coconut and brown sugar. In a separate bowl or liquid measuring cup, combine maple syrup, oil and salt. Combine both mixtures by slowly pouring the liquid over the oatmeal mixture and stirring well. Divide in half and pour onto two 11X17-inch rimmed baking sheets, spreading out into an even layer on each sheet. Cook for 1 hour and 15 minutes, until golden. Remove from the oven and transfer into a large bowl, slightly breaking up the clumps. Add the raisins and gently mix until even distributed.

Bar-B-Que Chicken

  • Chicken - 2-3 lbs., boneless - breasts and/or thighs, fresh or frozen
  • BBQ Sauce - 2 cups, make your own or prepared (save 1/2 cup for dipping if desired.)
  • Onion - 1, diced or sliced (optional)
  1. Spray the slow cooker with oil.
  2. Add chicken, onions if using, and BBQ sauce and mix together.
  3. Cover and heat on low: 6-8 hours for fresh chicken; 7-9 hrs for frozen.
  4. When fully cooked, remove meat from pot and pull apart with 2 forks. Put back in the pot and re-heat as needed.
  5. Pile onto buns and serve.

The taste of the sauce in the chicken is not too strong, so I strongly recommend to save some sauce for dipping.

Tangy Bbq Sauce

I went to the store yesterday to buy bar-b-que sauce. It was a little expensive, so I decided to make my own. I looked up recipes on line and found this recipe. It was super easy, and I thought it tasted so good. Beau, on the other hand thought it was good, but it was not his favorite sauce ever. I will make this recipe again, however I want to find an everyday sauce as well that I could make.

1 15 ounce can tomato sauce
2 TBS mustard
3 TBS Apple cider vinigar
3 TBS brown sugar
1 TBS Worcestershire sauce
t TBS Tabasco sauce
3 garlic cloves minced
1 medium onion finaly chopped
1/2 tsp salt
1/4 tsp pepper

Place all ingredients in a bowl and blend well. Use immediatly or refridgerate after use.

Wednesday, November 4, 2009

Mexican lasagna

I decided to have one vegetarian-ish meal a week. I thought it might be healthy, and fun to try it. My husband, was not keen on the idea, but...because he loves me so much said that I could try it. (what other choice did he have) Well, I made it....and he LOVED it. He thought it was so good. Which I was very surprised because he was a little skeptical at first. We especially loved to sprinkle tortilla chips on it! I found this recipe at Cuisine Nie.

1 cup fresh cilantro leaves
4 green onions, coarsley chopped
10 ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 (16 ounces) pinto beans, drained and rinsed
1 cup salsa
8 ounces (2 cups) Pepper Jack Cheese, grated

Preheat oven to 425 degrees. In a food processor, combine cilantro, green onions, 1 tsp salt, and 1/4 tsp pepper with as much spianach as will fit; pulse adding remaining spinach in batches. Until corsley chopped.

Coat an 8 inch square baking dish with cooking spray. Lay 4 toritllas in bottom of dish. (they will overlap) Layer with half of beans, salsa, spinach mixture and cheese. Repeat with remaining ingeredients. ending with the cheese and pressing in gently.

Cover dish with foil. Bake until bubbling, 25-30 minutes; remove foil. and continue baking until golden. 15-20 minutes more. Cool 5-10 minutes before serving

Sunday, November 1, 2009

Better than Sex Cake

This is the best cake EVER! And I mean ever. I Right before the party I put the cool whip and heath bar on. The sweetened condensed milk really adds to the flavor of the cake!! I absolutely love it!

1 German Chocolate cake mix
1 jar of caramel
1 can sweetened condensed milk
1 8 oz carton of cool whip
4-6 skor or heath bars

Take cake out of oven and poke holes on top. Pour the bottle of Carmel sauce and milk. Put in refrigerator to cool. When cool cover top with cool whip and skor bars that have been crushed. ENJOY!!

Apple Cobbler

I LOVE fall! This is a quick easy cobbler recipe that is so yummy and makes the house smell like fall! I absolutely love it!!!2 cans apple pie filling

1 box yellow cake mix
Melted butter

Pour apple filling into a 13 x 9 inch pan. Sprinkle cinnamon on top and mix well. Spread evenly. Pour cake mix (unprepared) onto filling. Do not mix. Spread the mix evenly. Pour melted butter over the mix. Make sure the butter covers all of the mix as to brown evenly. Bake at 350 degrees for 40 to 45 minutes. NOTE: Any fruit filling or peaches can be used for this recipe. Delicious!