Saturday, September 20, 2014

Cookbook in short

I was submitting most of my recipes for a tri-ward cookbook and I thought I should share them here too!
I have a beloved little blue book that I put notes and only my most favorite go-to recipes in. I pulled these recipes from there. It's almost a complete list, there are a couple that I can't share because they are now secret family recipes (mostly recipes that Ben and I have adjusted to perfection and if you read them I'd have to kill you). ;)

You'll notice that most of these recipes are very easy and don't require a lot of ingredients, that's because I am not a cook. I do like to bake, but I do not like to cook. Over time I have gained a little more pride in having a great dinner for my family, and that makes it more enjoyable to cook things for them, but still I would prefer to not have to cook at all...any day, ever. But yet I'm still kinda picky about what I make. I don't just cook something easy because it's easy, I'm all about quality. So, if it's easy AND it tastes great, then I'll take it! 

Here you go. Enjoy. 


Go-To Taco Soup

1 can corn (drained)
1 can diced tomatoes
2 cans chili flavored beans (I usually use Bush's, but generic works too)
1/2 packet taco seasoning

Toppings: shredded cheese, sour cream, and chips. Avocados are great too. 

Put corn, diced tomatoes, chili flavored beans, and taco seasoning into a pot. Stir well and heat. Serve and add toppings to each dish. Fast and delicious! 

Italian Chicken

4 chicken breasts (not frozen)
2 handfuls of uncooked string beans
4-5 Potatoes (cubed)
1-2 packets Italian dressing mix
1 stick of butter (melted)

Set oven to 350 degrees. Arrange the chicken breasts down the center of a 9x13 pan. Put the string beans along one side and potatoes along the other side. Sprinkle the Italian seasoning packet all over everything in the dish, then spoon the melted butter all over everything as well. Cover with foil and cook in the oven for 1 hour. 

Crock Pot Cream Cheese Chicken Chili

2 chicken breasts (still frozen)
1 can Rotel tomatoes
1 can corn (do not drain)
1 can black beans (drained and rinsed)
1 packet ranch dressing mix
1 T cumin 
1 t chili powder
1 t onion powder
1 brick cream cheese 

Put the chicken in the crock pot. Top with the corn, drained and rinsed beans, ranch dressing, cumin, onion and chili powders, stir to combine then top with the cream cheese. Cook on low for 6-8 hours, stirring one or twice to blend in the cheese. Shred the chicken and serve over chips or rice.

Creamy Chicken on Rice

2 chicken breasts
1 can cream of chicken
1 brick cream cheese

Put chicken, cream of chicken, and cream cheese in a crock pot together on low for 8 hours or high for 3-4 hours. Serve on rice.

Chicken Tomato Alfredo

2 chicken breasts
1/2 C butter (softened)
1 brick cream cheese
3/4 C milk
2 medium tomatoes (diced) 
2 t basil
garlic salt and pepper to taste
1 package fusili pasta (or your preference) 

Chop chicken into 1" pieces - cook in large skillet. Once fully cooked drain and return to heat. Add cream cheese and butter. When completely melted add milk , tomatoes, basil, garlic salt, and pepper. Stir, cover, and keep over low heat. Add cooked pasta. Mix well and serve. Great with garlic bread. 

Sweet and Sour Meatballs

1/2 C Brown Sugar
1 T Corn Starch
1 Can Pineapple Tidbits (with juice) 
1/3 C Vinegar
1 T Soy Sauce

Bring to boil all ingredients and add thawed meatballs. Serve on rice. 
Optional: Add bell peppers by sauteing them first in olive oil , then soak up oil with paper towel and add other ingredients.

Healthy Oatmeal Cookie Balls

1/2 C Peanut Butter
1/2 C Honey
1 C Quick Oats
1 C Powdered Milk

Mix and roll into 1" balls. Let sit in the fridge for a while, then enjoy! Kids love them!

Spring Break Pasta Salad

1 box penne pasta (cooked)
1 1/2 tomato (diced) 
1-2 Avocados (diced)
1/4 C Shredded cheddar cheese (or blend)
1/4 C Mozerella
2 T finely diced red onion (or to preference)
Sprinkle Parmesan
Add Balsamic Vinegrette dressing to taste

Mandarine Poppy-Seed Salad

1 can Mandarin Oranges
Almond slivers 
Brianna's Poppy Seed Dressing

Best Ever Banana Muffins

3 large bananas (best if they're very ripe)
3/4 C Sugar 
1 Large Egg
1 t Bakin gSoda
1 t Baking Powder
1/2 t Salt
1 1/2 C Flour
1/3 C Butter, melted

Pre-heat oven to 375 degrees, grease & flour tins. Mash bananas. Add sugar and slightly beaten egg and mix well. Add melted butter. Make a well in the middle and add dry ingredients. Bake 20 mins. Optional: add brown sugar on top of muffins before baking for a crunchy topping. 

Hashbrown Casserole

1 package frozen hashbrowns (2 lbs, thawed)
1/2 C Butter, softened
1 t Salt
1/2 t Pepper
1/2 C Chopped Onion
1 can Cream of chicken
2 C Shredded Cheese (cheddar)
Green onion
Bacon or bacon bits
1/2 C Sour Cream

Pre-set oven to 350 degrees. Grease 9x13 cooking pan. Combine ingredients in a bowl and mix. Pour into the dish and bake for 35 minutes. Enjoy!

German Pancakes

6 Eggs
 1 C Milk
1 C Flour
1/2 t Salt
2 T Butter (melted)

Pre-set oven to 400 degrees. Beat eggs, flour, salt until smooth. Butter 9x13 pan (make sure it gets on the sides). Bake for 20 minutes and let your kids see how huge it is before it comes out of the oven; they will love it. 

No-Bake Peanut Butter Pie
(Makes 2 pies)

1 brick cream cheese
1 1/2 C Powdered Sugar
1 C Peanut Butter
1 C Milk
1 tub Whipped Cream (16 oz)
2 Graham Cracker Crusts (9")

Important, you must do the first steps in this order: Beat cream cheese and powdered sugar together well. Mix in peanut butter and milk and beat until smooth. Fold in whipped topping. Spoon into crusts, cover, and freeze until firm, then drizzle with chocolate sauce and serve. 
Tip: Freeze the filling without the crusts, overnight, and it makes peanut butter ice cream! 

Best Peanut Butter Bars

1 C Butter 
1 C Peanut Butter
1 C Brown Sugar
1 C White Sugar
2 eggs
1/2 t Salt
1 t Baking Soda
2 C Flour
2 C Oatmeal
2 t Vanilla (Mexican vanilla is best)

Topping: 1 1/2 C Peanut Butter

Chocolate Frosting:

1 stick Butter
4 C Powdered Sugar
3 T Cocoa
1/2-1 C Cream (milk if you must)

Bars: Pre-set oven to 35 degrees. Mix wet and dry ingredients in separate bowls, then mix together. Press batter into a large cookie sheet and bake 15-17 mins. Don't over-bake. When it's done remove from the oven and spread 1 1/2 C peanut butter on top (melt for 20-30 seconds in microwave to spread easier). When cool spread chocolate frosting on top. 

Frosting: Beat butter, powdered sugar and cocoa while slowly adding cream. Beat to desired consistency. 


1 1/2 C White Sugar
1/2 C Butter (softened)
1 t Vanilla
2 Eggs
2 3/4 C Flour
1 t Cream of Tarter
1/2 t Baking Soda
1/4 t Salt

2 T Sugar
2 t Cinnamon

Pre-set oven to 400 degrees. Mix sugar, butter, vanilla and eggs. Stir in flour, tarter, baking soda, and salt. Mix well. Shape dough to 1" balls. In a small bowl mix 2 T sugar and 2 t cinnamon, then roll dough balls in it and place on greased cookie sheet. Bake for 8-10 minutes. Remove from the cookie sheet immediately and allow to cool. 

Delish 6 Minute Caramels

1/4 C Butter 
1/2 C White Sugar
1/2 C Brown Sugar
1/2 C Light Karo Syrup
1/2 C Sweetened Condensed Milk

Combine all ingredients in medium microwaveable bowl. Cook 6 minutes in the microwave stirring every 2 minutes. Stir and pour into a lightly greased dish. Let cool, then cut and wrap in wax paper and store in an air-tight container. 
Optional: Add kosher salt or nuts to the top immediately after pouring into the dish and lightly press it into the caramel with the back of a large (greased) spoon. 

(Makes 8x8, good for one small family, double the recipe for bigger families or a group and put in a 9x13. These will go fast.)

3/4 C Flour
3/4 C Sugar
1/4 t Salt (kosher is best)
1/2 C Butter (softened) 
2 Eggs
1-2 T Lemon Zest
2 T Lemon Juice

1 Rounded Cup powdered Sugar
2-4 T Lemon Juice
1/2-1 T lemon Zest

Pre-set oven to 350 degrees. Grease 8x8 pan. Zest and juice 2 medium lemons, set aside. Mix flour, sugar, salt, and butter. In separate bowl whisk eggs, lemon zest, and lemon juice. Pour into flour mix and beat until combined and creamy. Pour into baking pan and bake 20-25 mins. Look for golden edges. Cool, then add glaze.  

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