Friday, October 31, 2008

Sugar Cookies!!

I just love a soft sugar cookies. I don't want anything to do with the crispy ones. Anyway, so if you are like me and love the soft sugar cookie this recipe is for you. They are so good!! My friend from college~Angela gave me this recipe.

The Soft Sugar Cookie
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
1/2 tsp lemon extract(if you don't have any just use more vanilla but this really add a great flavor to the cookies)
1 cup sour cream
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
4 cups flour

Cream the butter and sugar together until fluffly. Add the eggs. Mix in the vanilla and lemon extract. Add the dry ingredients and sour cream alternately ending with the rest of the dry ingredients. Mix well. Chill the dough for at least 1 hour. Note: the dough will be a little bit sticky but that is how it should be because you are going to chill it to make it firm and then when you roll out the dough you use flour so it won't stick so more flour gets in the dough when you roll it out!!

Then roll out the dough and cut with desired cookie cutters.

Place on a greased cookies sheet. And Bake at 325 degrees for about 8-10 minutes. Do not let them turn the least bit brown or golden except on the bottoms. They will be over cooked if you do.
They should look like this:
Then frost them with your favorite frosting. I prefer cream cheese frosting but use whatever you want. It is way better if you make your frosting from scratch. I won't know if you don't but believe me it makes all the difference.

Ham and White Bean Soup!!

This is a yummy easy soup!! It is made in the crockpot so that makes it even better. I usually make this when we have left over ham from a sunday dinner but you can use whatever kind of ham such as ham used for sandwiches!!
Ham and White Bean Soup
1 lb bag great northern or navy beans(uncooked)
8 cups water
3 T. chicken bouillon
3/4 tsp pepper
1 tsp salt
4-5 carrots, chopped
3 stalks celery, chopped
2 dried bay leaves
1-2 cups thinly chopped cooked ham
1 onion, chopped
Put the beans, chicken bouillon, pepper, salt, bay leaves and water in the crockpot and cook on high for 3 hours. Then add the rest of the ingreidents and cook for about another 3 hours or until the veggies are tender. Serve with warm bread or rolls!!

Monday, October 27, 2008

Pizza Night!!!

We made yummy pizza about a week ago. I just haven't had time to post this yet. I am one of those people that still enjoys to get pizza from somewhere else other than home but we still make it homemade everyonce in a while.

Pizza Crust

2 cups warm water

2 T. Honey

1 tsp. salt

4 cups flour

2 T. instant yeast

1/4 cup olive oil

Mix the instant yeast with 1 cup of the flour. Set aside. Mix the warm water, honey, salt, olive oil and mix well. Add the yeast flour mixture plus one more cup of flour and mix well. Add the rest of the flour and mix or knead until smooth. Dough should be soft but not too sticky. Place

in a lightly oiled bowl, cover it and let the dough rise until double in size(about 1 hour). Then roll dough out to fit your pizza pan or stone place your favorite pizza sauce and toppings on top and Bake at 400 degrees until dough is browned and cheese is melted.

This is what the dough will look like after it has raised and you are ready to roll it out. This is only half of the dough. This recipe will make 2-3 good size pizzas.

This is the dough on the pizza pan. I forgot to take a picture of it with the toppings before I baked it.
I actually made this one in a large cookie sheet just for a change!! This crust was pretty good!! It is easy so that makes it all worth it.

Wednesday, October 22, 2008

Fettuccine Alfredo

Sorry no picture this time. My sister in law asked me if I would post my recipe for Fettuccine alfredo. I haven't made this recently so I don't have a picture for you but when I make it I will come back and edit this post with some pics. This is also a really tasty, easy pasta dish. Just like the scampi.

Fettuccine Alfredo
1 lb. fettuccine
1-8 oz. pkg. cream cheese, softened
1 stick of butter-must be butter
1 cup parmesan cheese
1 tsp. garlic powder or granulated garlic-not garlic salt
1 cup milk-you may need to add more depending on how thick or thin you like your sauce. the sauce also thickens while it cooks so you may need to add more later on.

Cook the pasta according to the package directions. Meanwhile place all the rest of the ingredients in a heavy saucepan. Put over medium-low heat and let it all melt together and become smooth. Add more milk if it becomes too thick. You can also add cooked chicken or shrimp to the sauce or you can grill chicken and top the pasta and sauce with it. This is so yummy!! My mouth is watering just thinking about it!!

Shrimp (or Chicken) Scampi

I got this recipe from my mom. I made it last night and it was quite tasty. If you don't like shrimp I did it with chicken. It was good also but I think I like the shrimp better. If I make it with chicken, next time I will grill the chicken instead of cooking it in the butter and olive oil like I did the shrimp. It will give the chicken a better flavor and color. If you like all kinds of pasta you should try this recipe. It is simple and good.

Shrimp Scampi
1 T. salt plus 1 1/2 tsp.
3/4 lb linguini
3 T. butter
2 1/2 T. olive oil
1 1/2 T, minced garlic
1 lb. raw shrimp or more if you like more
1/2 tsp. pepper
1/3 cup fresh parsley or 1 T dried parsley
the zest of a lemon
1/4-1/2 cup fresh lemon juice(about 2-3 lemons) I used a 1/2 cup but the recipe calls for 1/4.
1/4 tsp. crushed red pepper flakes (optional if you like it spicy add it if you don't don't)

Cook the linguini with 1 T of salt according to the pkg. directions. Meanwhile, melt the butter in a skillet. Then add the olive oil. Add the garlic and saute for a minute then add the shrimp, 1 1/2 tsp salt and pepper and cook until the shrimp is pink. Add the zest of the lemon, lemonjuice, parsley, and crushed red pepper flakes and mix well. (it should look like the pic above) When noodles are cooked, drain them and then toss them with the shrimp mixture. Serve with lemon slices for garnish and with some parmesan cheese.
I would have posted a pic of the chicken one but it didn't look as good so just imagine this with grilled chicken on top!!!

Monday, October 20, 2008

Chocolate Truffle Cake

So I posted this cake a few years ago but I made it again for my hubby's birthday just a few weeks ago and finally took a better picture of it so I thought that I would repost the recipe with the better picture plus I am sure some of you didn't even know I had posted this. This cake is delicious and so easy!! One of the best chocolate cakes I have ever had trust me!! if you are craving a chocolate cake go make this one quick!!!!
>Chocolate Truffle Cake
1 box chocolate cake mix
1 stick of butter
1-16 oz container sour cream
5 eggs
1 large box chocolate pudding(8oz)
1 bag chocolate chips (your choice)

Combine cake and pudding mixes. Then create a well in the middle of mixture and dump the sour cream, melted butter, and eggs in. Mix all together until well combined; the mixture will be really thick. Then dump in the chocolate chips and stir. Pour into a well greased bundt cake pan. Bake at 325 degrees for about 50-55 minutes or until a toothpick inserted in the center come out clean. Let cool 10 minutes them flip it out onto a serving platter. Frost with chocolate frosting or it is great without frosting as well. Chocolate Chip Frosting 1 1/2 cup sugar 1/2 cup milk 1 1/2 cup chocolate chips(I use milk chocolate but use whatever you like) 2 tsp. vanilla 1/2 stick butter In a saucepan bring to boil the sugar, milk, and butter and boil for 45 seconds. Take off heat and add the chocolate chips and the vanilla stir until smooth. Let cool for about 10 minutes then spread over cooled cake!!! Yummy!!!!

Sunday, October 19, 2008

Cookies!! Cookies!! And More Cookies!!!

I needed to make cookies for my cousin's mision homecoming today so I thought I would share the 3 cookie recipes I used. They are all so yummy!! I made Monster, chocolate peanut butter chip, and chocolate chip. I didn't post a picture of the Monster cookie dough but you can see how they look by the picture here. Remember for a good cookie make sure the dough is not to sticky and you are able to roll it in balls without getting dough on your hands. you shouldn't have to scoop them onto a cookie sheet with a spoon. They are not drop cookies. Also, cook your cookies at a lower temp. for a longer period of time and then you have a better chance of not over cooking them.

(this is how the cookie dough should look . The dough should not stick hardly at all to your hands when you roll it in balls.)
The Best Chocolate chip Cookies
1 1/2 cups butter softened Note: only use butter nothing else;butter makes the best cookie
1 cup sugar
1cup brown sugar
2 eggs
2 tsp vanilla
4-5 cups flour
1 tsp. baking soda
1 tsp. salt
1-2 pkg. Chocolate chips-I use two because we like lots of chocolate. I also use one semi sweet and the other milk chocolate
Cream the butter and sugars until fluffy. Add the eggs and mix well. Add vanilla and mix well. Mix in flour, soda and salt until well combined. Stir in the chocolate chips. Bake on a cookie sheet at 315 degrees for about 10-15 minutes. Do not let them turn brown. Just till they are golden in color. Take out and let cool on cookie sheet for 5 minutes.
*I know everyone claims to have the best recipes for chocolate chip cookies but believe me this is the best*

Chocolate Peanut Butter chip Cookies
1 1/2 cups butter, softened
1cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
3/4 cup unsweetened cocoa powder
2-3 cup flour
1 tsp baking soda
1/2 tsp. salt.
1 pkg. milk chocolate chips
1 pkg. peanut butter chips

Cream butter and sugars together until fluffy. Add the eggs and mix well. Add the vanilla and mix well. Mix in the flour, cocoa, soda, and salt until well combined. Stir in Chocolate chips and peanut butter chips. roll into balls and place on a greased cookie sheet and Bake at 315 degrees for 10-15 minutes. Let cool on cookie sheet 5 minutes before taking off.

Monster Cookies
1 cup butter, softened

1 1/2 cups creamy peanut butter

2 cups brown sugar

2 eggs

2 tsp vanilla

2 1/2 cups flour

2 cups quick cooking oats

1 tsp baking powder

1 tsp. baking soda

2 cups mini M&M's or regular ones

1 pkg. semi sweet or milk chocolate chips

Cream butter, peanut butter and brown sugar together until fluffy. Add the eggs. Add the vanilla and mix well. Mix in the flour, oats, powder, and soda until well combined. Stir in the M&M's and the chocolate chips. Roll dough into balls and place on a cookie sheet and bake @ 315 degrees for 10-15 minutes. Do not over bake and let cool on sheet for 5 minutes.

Hope you enjoy and also remember that butter makes the best cookies. Not shortening or margerine!!!

Saturday, October 18, 2008

Pumpkin Waffles!!!

Who doesn't love waffles or pancakes for breakfast? I am calling all you Pumpkin lovers. This is the best recipe for waffles I have ever found. And yes I am sharing it with you. This recipe also has no oil or butter in it either so it is really rather healthy for you. Or it just allows you to slather on more butter and use more syrup. Anyway, my family loves these!!

This is what the batter should look like!!

Yummmmm!!! Doesn't that just make you want to come through the screen and eat them?

Pumpkin Waffles
1 cup flour
2-3 heaping teaspoons baking powder (how much you use depends on how fluffy you want them. the more you use the fluffier they will be)
3/4 tsp. cinnamon
1/8 tsp salt
1/4 tsp ground ginger
1/4 tsp ground cloves
1 egg
1 cup milk (any kind but it is the best with buttermilk)
1/2 cup canned pumpkin
1/4 cup brown sugar

In a medium bowl, combine flour, baking powder, salt, cinnamom, cloves, and ginger and mix. In a small bowl, combine the egg, milk, pumpkin, and sugar and whisk together. Pour the pumpkin mixture over the flour mixture and mix until just combined.

Preheat waffle maker. Put 1/2 to 3/4 cup batter in your waffle iron and cook until done. You may need to use less or more batter depending on how big your waffle iron is. Serve with your favorite toppings.

Note: you could also use whole wheat flour instead of regular and you can use this batter for pancakes as well.

Thursday, October 16, 2008

Cafe Rio Chicken with Refried Beans and Rice

I am sure all of you have seen recipes for Cafe Rio food. There are lots of recipes floating around out there. I came across this one and it look good so I thought I would try it. It turned out to be good. I will be adding this to my recipe box. I will also give you the recipe for authetic refried beans and Spanish rice- That's right the recipes come straight from a little old mexican lady that taught me how to make them. Sorry there is no picture for the rice but trust me it is good!!! I also buy the uncooked tortillas from Sam's club but you can find them at Costco and Macey's. These taste more like the real thing. But use whatever tortilla you like. One day I hope to master the tortilla making skill.

Cafe Rio Chicken

5 lbs chicken breasts

1 small bottle zesty Italian dressing

1 T. minced garlic

2 packets Ranch dressing mix mixed with 1 cup water

1 T. chili powder

1 T. cumin

Place all in a crockpot and cook on high for 5-7 hours. Remove the chicken and shred it with two forks. Reserve most of the liquid-depending on how saucey you like it. Mix the shredded chicken with the reserved liquid. Use for tacos, burritos, enchiladas or even quesadillas. Note: I used all of the liquid in mine and this is what it looked like:

Refried Beans
2 cups dried pinto beans
1/2 onion chopped
2 jalapenos, chopped
1 T. minced garlic
2-3 tsp. salt
6-8 cups water

Rinse the beans. Place all in a crockpot and cook on high for 4-6 hours or until the beans are really soft. Drain off some of the liquid-most of it just leave a little. Mash with a immersion blender or a potato masher. My friend uses her kitchen aid with the paddle attachment and that works for her. You can also do this same thing and use Black beans instead and leave them whole. These are yummy as well.

Spanish Rice

2 cups uncooked rice

1 onion chopped

1 T. minced garlic

2-3 T. Olive oil

1 regular size can diced tomatoes with the juice

3 cups water

3 tsp chicken bouillon

3 tsp chili powder

1 tsp. salt

Heat the oil in a large sauce pan. Add the rice, onion and garlic and cook until the onion is almost tender. Add the tomatoes, water, chicken bouillon, chili powder, and salt. Bring to a boil. Stir, reduce heat and cover with lid and simmer for 25-30 minutes or until all the liquid is absorbed.

Wednesday, October 15, 2008


I decided that I wanted to share with you all the yummy things that my family and I eat. These are tried and true recipes and I am told they are yummy not only by my husband but by my two small children as well. I hope that you all enjoy them and please feel free to leave a comment, or a question or any suggestions you might have that you tried that made the recipe better. Even tell me if you thought the recipe was bad!! Anyway, I hope those that look at this blog will be able to find something they would like to share with their families. I believe that eating yummy things together as a family can bring you closer together. It is an easy way to spend time together with those that are most important to you!!

Spaghetti and Meatballs

So here is the first recipe I am going to share. This just happens to be the first because this is what we had for dinner last night and I love to see pictures of the recipes I am going to be making.

1 lb ground beef
1 lb pork sausage
1 egg
1 cup bread crumbs
1/2 onion, grated with cheese grater
1 T. minced garlic
2 tsp salt
1 tsp pepper
1 tsp oregano
1/2 tsp basil
1 T. parsley

Beat the egg. then add all the ingredients except the beef and pork sausage. Mix well. Then add the beef and sausage. Pull up your sleeves and mix all together with your hands. Don't over mix just until combined.(because if you mix to much your meatball will be tough once cooked) Roll into 1-2 inch balls and place on a large cookie sheet lined with aluminum foil or parchment paper-this is for easier clean up. Bake at 400 degrees for about 10-15 minutes or until no longer pink. This makes about 45 meatballs. You probably won't use these all for the spaghetti but you can freeze them and use them another time or you can cut the recipe in half or you can use them for sweet and soure meatballs.

This is what they will look like before you cook them.

Jessie's Marinara Sauce-(can be used plain or with meatballs or with ground beef for plain spaghetti)
1 large can crushed tomatoes
1-15 oz can diced tomates-I prefer the petite diced but both work great
1-2 T. minced garlic-we like a lot of garlic you can use less if you don't like it as much as us
1/4 c. fresh chopped parsley or 1 T. dried- I have used both
1 1/2 tsp. oregano
1/2 tsp basil
1 tsp salt
1/2 tsp pepper
3 cubes beef bouillon
1 T. olive oil
1 onion, chopped
Heat Oil in a large sauce pot. Add the onions and garlic and saute until onion is tender. Add the canned tomatoes and everything else. Bring to a boil. Reduce heat and simmer for 1-3 hrs-note you don't have to simmer this this long it just tastes better if you do but is still good only cooking for 30 minutes. If using meatballs add them to the sauce as soon as they are done cooking. Let the meatballs simmer in the sauce for about 30 minutes or longer. If you would like to make spaghetti sauce then omit the olive oil and brown 1 lb of ground beef with the onion and follow the remaining steps. Serve over you choice of pasta.

this is the sauce simmering

This is when I was adding the meatballs as you can tell

This was it plated up with parmesan cheese on top. I thought I had spaghetti noodles but I didn't so imagine this with a plate full of spaghetti noodles!! this is so yummy!!!