Friday, February 19, 2010

Chocolate Mousse-Raspberry Cake


I made this for Christmas and Valentine's Day. What a hit! So easy and super yummy! Have a tall glass of milk ready for this one!

Tuesday, February 16, 2010

Honey BBQ Ribs (Pork) - FREEZABLE

Ok, so this has to be one of my FAVORITES so far! I made and froze this before trying it and it was so worth it!!! I want to bottle this sauce! I served it with the Rice recipe from the Enchilada Post, but I will post it again with this. I made it minus the Lemon.

I bought 3 lbs of Prok Ribs (I guess you could use any type of meat and any cut) I bought 2 pkgs adding to the 3 lbs, there were 11 ribs total. Plenty for 2 meals (at least for my family).


3 lbs boneless Pork Ribs
1/2 tsp Garlic Salt
1/2 tsp Pepper
1 Cup Ketchup
1/2 cup Brown Sugar
1/2 cup Honey
1/4 cup Spicy Brown Mustard
2 Tbls Worcestershire Sauce
1/2 Tlb Liquid Smoke (either Hickory or Mesquite)

* Place Pork Ribs in bottom of slow cooker. Cover and cook on HIGH for 3 hrs. Drain and discard liquid. Reduce heat to LOW. In a bowl, combine Garlic Salt, Pepper, Ketchup, Brown Sugar, Honey, Spicy Brown Mustard, Worcestershire Sauce, and Liquid Smoke. Mix well. Pour over Ribs in slow cooker. Cover and cook on LOW for 3 more hours. Remove from slow cooker and allow to cool. Place in freezer bag. Label and freeze. Or EAT!!!!

*To serve, Thaw and heat in microwave for a few minutes.


***Rice (I made this in the Rice Cooker) Super flavorful!

2 Cups Rice (I use the measuring cup from the rice cooker)
1 tsp Butter
1 tsp Garlic, minced
1/4 tsp Pepper
2 Cups Chicken Broth
2 tsp Parsley Flakes, dried

Combine all and cook! YUM!

Friday, February 12, 2010

BAIRD Brownies

Ok, so we all grew up on these brownies and we loved them. I have actually only made them a few times. When I am making brownies that will be frosted or have a peanut butter topping, or a mint topping, I don't bother making them from scratch...maybe someday I will....they might taste EVEN better. Our other family brownie recipe is the Marbled Brownies....I will make those next week. :)

Ok, so here it is...Yummy and Chocolately!
2 Cups Sugar
4 Eggs
1 tsp. Vanilla
1 cube Butter, melted (1/2 c.)
2/3 cup Cocoa
1 Cup Flour

**Mix Sugar, Eggs & Vanilla. Combined melted Butter and Cocoa in small bowl (I use a 1 or 2 cup glass Pyrex measuring dish). Add Choc. mix to the Sugar mixture. Then add the 1 C. Flour until smooth. Grease and flour 9 x13 pan. I have also used the Baking Pam.
I LOVE to add Chocolate can add whatever you like.
***Bake @ 350 degrees for about 25-30 mins. or until toothpick comes out clean. Enjoy!

Maddie's blanket is DONE!

So this is my first real QUILT. It took a ton of patience, but it's DONE. I have fabric to make one for Kylie and the new baby, we will see when I get started on those. LOL.

Warmin' up with CHILI

So, everytime I go to make Chili I forget what I put in everytime it's different. So now that I have this blog I am posting the recipe that I made....TONIGHT. Both girls ate it and said it was "excellent" so I am pleased!

1 lb. Ground Beef (you can use turkey)
1 pkg of McCormick Chili Seasoning
1 small can Tomato Sauce
1 small can Tomato Paste
1 can Rotel Tomatoes and green chilies
1 can Red Kidney Beans
1 can Corn, drained (I love corn and add it to a ton of things)

Brown meat and drain. Add the rest of the ingredients and simmer. We ate ours with the Frito Scoop. YUM! I didn't feel like making cornbread.

This was great after coming inside after playing in the snow!

***Freezing: Well, I haven't done it, but I guess you totally could. I would just freeze it in a zip lock bag (double bag it and label).

Monday, February 8, 2010

Maddie's Birthday Cake 2010

So, Maddie wanted to have a Luau for her party this year. We all had a lot of fun. Instead of buying grass skirts for all of the kids I found an idea online. All I had to do was buy plastic table skirts, trim off the bottom (since the kids are so short), and then cut them to the average waist size of the girls. The table skirt has a built in waist with seams and tape (you could always use velcro). Next I took the scissors and made 1 inch slits from the bottom up to the waistline of the skirt. VOILA! You have a grass skirt...ok, a plastic skirt...but you can get it in any color. I ended up finding the table skirts at the Dollar Store in the Mall. I was so excited I didn't have to buy the table skirts at a party store!!! The girls loved them. I also bought some Leis and flowers from Oriental Trading Co. For the loose flowers I glues alligator clips to the back so they could wear them in their hair. Super cute!
For the cake.....Yes, they are Flip Flops. I got the idea from Betty Crocker or course!!! They even had a video on how to assemble them. Super easy! I did a double layer, Cherry Chip and Strawberry. The filling was a thin layer of Strawberry Jam & Vanilla Pudding. YUMMY! It was a perfect combination of fruitiness. Here's a pic of the cake!!!

Chicken Pot Pie -Freezable

Kid tested......Hubby Approved!
2 Pillsbury Crust, Top & BottomBisquick Crust - Top only (Pic before baked)
I have been looking for a great Chicken Pot Pie recipe, but I didn't want to use the cream of chicken, so I looked it up at . This recipe had over 2,800 ratings...pretty good eh? The only thing that I changed was the crust (I made two pies- one with Bisquick crust on top and one with the Pillsbury Pie Crust on top and bottom) and I also added some Garlic Salt.
TO FREEZE: I would only freeze the Pot Pie with the Pillsbury Crust...either top and bottom or top only. Do NOT cook before freezing. You can either thaw, or just cook it like you would a frozen chicken pot pie...about for 1 hour or until golden brown. Cover the edges of pie with foil.
If you are going to eat it that night for dinner you can use the Bisquick top. Super easy, the recipe is on the box. ** 1 Cup Mix, 2/3 cup Milk, and 1 Egg. Mix, then spoon over the top of the pie.
**Instead of cooking chicken at home, I would rather us the Rotisserie Chicken...already cooked and has tons of flavor! To make 2 pies, I used about 2/3 of the chicken. White and dark meat. I broke it up into pieces by hand.
Chicken Pot Pie:
1 LB. Skinless, Boneless Chicken Breast Halves, cubed (I used about 1/3-1/2 Rotis. Chicken)
1 Cup Carrots, coined
1/2 Cup Celery, sliced
1 Cup Frozen Peas
**Boil these ingredients for 15 mins. (when using the Rot. Chicken I just boil the veggies) I would cook the chicken separately anyways.
**In another pan, melt Butter and add onions until they are translucent:
1/3 cup Butter
1/3 cup Onion, chopped
*Then add:
1/3 cup Flour
1/2 tsp Salt
1/2 tsp Garlic Salt or Powder
1/4 tsp Pepper
1/4 tsp Celery Seed
*Then slowly add:
1 14 oz. can of Chicken Broth (approx 1 3/4 cups)
2/3 cup Milk
Simmer this sauce on Med-Low until it becomes thick.
**Place the chicken mixture in the bottom of the pie crust (or in the bottom of the pie plate if only doing top crust). Pour hot white sauce over, then mix just a bit. Cover mix with top crust and seal the edges. Cut away excess crust and make several slits in the top to allow steam to escape.
**Bake @ 425 degrees (for 2 crusts) and 400 degrees for Bisquick Topping for 30-35 mins. or until golden brown. Cool 10 mins before serving. **Remember, if freezing with 2 not bake! You can either cook thawed or frozen, and adjust cooking length.
**Maddie & Kylie LOVED this....YAY!!! To make it a bit easier you can always use the frozen bag of diced veggies, but I had the Carrots and Celery in the fridge and I didn't want them to go to waste!!!

Friday, February 5, 2010

Ok....lets take a break from cooking....for now!

Here's a Custom Diaper Stacker that I made for a friend of a friend's sister-in-law. It goes with a quilt I made a few weeks ago. It took 1 1/2 hrs to make it and she supplied the fabric. I only charged $35 but would most likely charge more if there is a next time!

Bulk Spaghetti Sauce

I found this recipe online @ She has been my inspiration for doing all of these freezer meals and I can't wait for her new book to come out! I will let you all know when it does! She used this recipe for different dishes, Ravioli, Lasagna, Manicotti, etc. I made this and I made 3 Lasagnas ?(1 9x13 and 2 foil lasagna pans) and had and extra back of Spaghetti sauce.
2 Lbs Ground Beef, browned (she uses Jimmy Dean Italian Sausage)
2 Onions, chopped
1/2 Green Pepper, chopped (I didn't have any on hand to use)
2 tsp Garlic, minced
5 Jars of Spaghetti Sauce (It was WAY cheaper to use the GIANT can of Tom. sauce from Costco!!!)
2 28 oz. cans Italian-style Stewed Tomatoes, diced (I used the GIANT one from Costco-cheaper)--I only used about 2/3 of the can and froze the rest in a Zip Lock Bag.
2 cans Black Olives, sliced (Optional)

You can also add anything else that you like in your sauces!

**Simmer all together (in a huge pot). Make the meals with the sauce or let cool and Freeze in individual Gallon Zip Lock Bags. I would double bag this!
Ok, so I am living proof that anyone can do freezer meals. If you are making a regular meal...just buy double (you should have them on hand anyways) and spend a few extra minutes and make 2!


Ok, so I got this recipe from a Freezer Dinner site. Not sure which one. I have never tried making it with Cottage Cheese or hard noodles, but all went well!

**side note....not happy, for some reason I cannot copy and paste on the blog so I have to retype EVERYTHING. UGH!!!


12 Lasagna Noodles
2 Cups Cottage Cheese
1 Egg, slightly beaten
1 T dried Parsley
2 T Parmesan Cheese
1 C. Mozz. Cheese, shredded
1 1/2 C. Monterey Jack Cheese, shredded
3-4 C. Spaghetti Sauce

Do NOT cook noodles. Combine the Cottage Cheese, Egg, Parsley, and Parm. Cheese. Grease foil baking pan(s). Cover Bottom with thin layer of Sauce. Layer Noodles (break them to fit), Sauce, half the Mozz. Cheese and half of the Jack Cheese. Top with another layer of Noodles, then the Cottage Cheese mix. Add a thin layer of Sauce, then another layer of Noodles and the rest of the Cottage Cheese mix, rest of Sauce and the rest of the Cheeses. Cover with heavy foil.

**You can really layer how you want. I even changed it from the original recipe.

**Bake @ 375 degrees for 1 hr. If freezing, then label and freeze, then thaw when you want to eat it again! Makes 1 9x13 or 2 8x8 pans.

Sorry no pic. But it was YUMMY!!! Add Garlic Bread and you are good to go!

Banana Bread -Eat or Freeze

Well, I am allergic to Bananas so I have never tried this. But it is Larry's favorite! I had some extra bananas yesterday when I was going to dehydrate some Bananas and Apples, so I thought Larry would love some bread when he got home! The only recipe I have used is the Betty Crocker Banana Bread recipe right out of the book. I do use the Crisco instead of butter

1 3/4 C. Flour (divided)
2/3 c. Sugar
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
1 C. Mashed Bananas ( 2-3 ripe Bananas) (I use a potato masher)
1/3 c. Crisco
2 TBLS Milk
2 Eggs
1/4 c. Nuts (optional)
In large bowl combine 1 Cup of Flour, Sugar, Powder, Soda, and Salt. Then add mashed Bananas, Crisco and Milk. Mix on low until blended, then mix on high for 2 mins. Add Eggs and the last 3/4 cup of Flour and Nuts.
Pour batter into greased loaf pan (8x4x2).
Bake @ 350 degrees for 55-60 mins., check with toothpick. Let cool or eat warm! Enjoy!
Dry ingredients w/ Crisco, Milk and Bananas.with Eggs and 3/4 cup Flour.

Easy Meatloaf -FREEZABLE

Ok, so there's tons of recipes out there for Meatloaf...but the easiest one I have ever made was from my friend Rita (shout out!!!) I twisted it a bit yesterday though and it turned out GREAT!
I got a big pack of Ground Beef (3 LB) and started with that.

1 loaf of Meatloaf:

1 - 1/2 LB Ground Beef
1 Pkg of dry Stove Top (it already has the bread and seasonings)
1 Egg
1/2 tsp minced Garlic
1/4 -1/2 c. Ketchup (I just squeezed in a bunch)

2 med or 3 small Meatloaves: {wow I have never typed that plural before : ) }

3 LB Ground Beef
2 Pkg of dry Stove Top
2 Eggs
1 tsp of minced Garlic
1/2-1 C Ketchup (again...I just squeezed a bunch in)

***So, I don't like mixing things with my hands, or even touching RAW meat, so I used my Kitchen Aid. I have the smaller version of it so the bowl barely holds the 3 LB. I had to completely disinfect the machine after since the meat got everywhere, but hey, it did the job.

MIX: So I just added EVERYTHING in the mixer on low until it was thoroughly mixed. I used gloves and dumped it out into a foil lined dish. When cooked the grease will still get everywhere, so be careful. I shaped the meat in how ever many loaves I need, large or small.

Bake @ 4oo degrees. 40 min (small-med) 1 hr ( large). Keep and eye out so it doesn't burn. You can take it out to check if it is still pink.

Half way through you can brush Ketchup (or even a Ketchup & Brown Sugar mix) on top, then finish baking! YUM! Enjoy!

I served this last night with Garlic Mashed Potatoes and Peas. I told my youngest that it was a giant meatball cut worked!
***Ok, so we didn't eat all of this, so we just froze what was left over (1 meatloaf) in a gallon Zip Lock bag. It should keep for a few months!

Thursday, February 4, 2010

Toll House Chocolate Chip Cookies (with Crisco)


Ok, so I usually DOUBLE the batch, then freeze what I do not use. The dough is always better a day or two after it is made anyways! The reason why I use the Crisco is because the cookies are softer and fluffier! Having cookie dough on hand are always great for quick snacks or when you want warm cookies when your kids or your hubby comes home. OR.....if you are just craving them and no one will know!!! Your secret is safe with me!
**Single recipe:
I am typing this in the order I add everything, so it may look different than the printed recipes.
3/4 cup Sugar
3/4 cup Brown Sugar
1 Cup Crisco
2 Eggs
1 tsp. Vanilla
2 1/4 Cup Flour (why dirty another dish? Just add in the bowl!)
1 tsp. Baking Soda
1 tsp. Salt
2 Cups Chocolate Chips (I use semi sweet)
**Something fun...after mixing everything (minus Choc Chips) I like to make a small batch of cookies. This was it really tests the dough for flavor. It's a diff. type of sugar cookie. YUM. A lot of people do not like Choc. Chip cookies, so if you have friends who don't, then make a special batch for them.
Play around with the size of your cookies, mini or large. Just make sure you do NOT over bake them!!! I had a friend whose cookies never turned out like mine and she wondered why....same recipe, same pan...WHY? I had to make cookies AT her house one day and we realized why. Make sure you bake them in the middle of the oven!!! None of this two tray switching thing. I like to bake mine on PARCHMENT PAPER and on an AIR pan. I under bake my cookies compared to most and then let them rest on the pan for 5 mins after taking them out.
Bake @ 375 degrees for 8-10 mins. DO NOT OVER BAKE!!! Take them out just after they don't look raw in the middle and maybe starting to crack just a bit.
To share or not to share??? That is the question!

Chicken Enchiladas (white sauce) -Freezable

Ok, so this is one of my Father-In-Law's favorite dinners! Super easy to double it and make a few trays so you can put some in the freezer.

Trick for using corn tortillas so they don't break on you.
**Preheat oven to 325 degrees. Put as many corn tortillas as you can on a foil lined tray (easy clean up) without over lapping too much. Spray each side of tortilla with PAM. Bake for 4-5 mins on each side then take out. This will make the tortillas more pliable. ***I learned this trick from watching the America's Test Kitchen show.

3-4 Chicken Breasts, cooked and shredded

In Med Pan :
2 Tbls Butter
1 cup Green Onions, chopped
1 tsp. Garlic Powder
1 small can Green Chilies
2 (10.5 oz) can of either Cream of Chicken or Crean of Mushroom, or one of each
1 cup Sour Cream

2-3 Cups Shredded Cheese
Corn Tortillas
1/2 Milk

*In the Med. pan, melt the Butter and saute the Green Onions until tender (a few mins). Add the Garlic Powder, then stir in Green Chilies, and Cream of Mush. or Chick. Soup and Sour Cream. Mix well. Reserve a portion of this sauce and set aside. To the remaining sauce, add Chicken. Stir.

*Fill each tortilla with Cheese, then layer the Chicken mixture and roll. Place seam side down in 9x13 dish. (When using the foil pans you will be using less tortillas). In a glass 9x13 I can fit about 7 across and then 2 sideways.

*In the sauce set aside, add 1/2 cup Milk. Mix and spoon over the Enchiladas evenly. Then sprinkle as much cheese as you want!

Bake @ 350 degrees for 35 minutes. Enjoy!

I was able to double this and it made 1 9x13 and 2 foil pans. I bought 2 pkgs of Corn tortillas with 10 ct. in each. I ended up running out of the Corn so I added 2 flour tortillas to one of the pans.

I served with white rice that I had frozen from the night before. Place zip lock bag in the microwave for 45 sec. intervals (so the plastic doesn't melt) until the rice has thawed. Tasted Great!

Wednesday, February 3, 2010

Potato Chowder - FREEZABLE

Ok, this is a FABULOUS soup that my cousin made. I double the recipe, then after I have cooked the soup for the first 10 mins (out of the 20) I divide the soup in half (roughly 10 cups) and let cool in bowls before putting it into Freezer Bags. That way when you thaw it out you just have to boil it for 10 more minutes and add a new Roux mixture, don't forget the cheese. YUM!
In a large pot:

5 Cups Water
6 small Potatoes, peeled and cubed (when 2x I used 8 Med/Lg. Russet Potatoes)
1 small Onion, chopped (when 2x I used 1 med. onion)
1 big Carrot, coined (when 2x I used about 5 med. carrots)
2 Celery stalks, coined (when 2x I used 5 stalks)
1/2 cup Peas (optional...but yummy!)
4 Chicken Bullion Cubes (2x use 8)
1 Tbls. Parsley Flakes
2 tsp. Salt
1/4 tsp. Pepper
1/3 cup Butter
(optional- Corn)
(optional- broken Bacon)

Add all but Bacon, into a large pot. If 2x the batch I put it all in a Stock Pot. Bring to a boil and continue to boil for 20 mins. (If 2x, remember to take half out to cool then freeze.) Add bacon halfway through cook time. When 2x I will add 1 can of Chicken Broth.


3/4 cup Butter
1/2 cup Milk
2/3 cup Flour

Meanwhile, in a separate pot add Butter & Milk and melt. Then add the 2/3 cup Flour to form a ROUX. This will be really thick, sometimes I add a bit extra milk so it mixes better in the soup.
Add to soup and let bubble for a few minutes until nice and thick.

**Add 2 cups Cheddar Cheese at the end and mix until melted.

You can use however many veggies you like. I love to add the peas and corn!!! And I always overload on the cheese! You can also use Chicken Broth if you would like.