I changed this blog home because i couldn't figure out how to get the titles on my recipes...

I imported ALL the recipes HERE! and will update it HERE!!

I'm a little late, my dad had surgery yesterday and then I had a meeting, and I had a rough night, so... sorry!!

TACO LASAGNE

11 ounces lasagna noodles (I used wheat)
2 pound lean ground beef
14.5 ounces tomato sauce
1 can rotel tomatoes with jalapenos
1/2 cup water
1 (1 ounce) package taco seasoning mix
3 cups shredded Cheddar cheese
1/2 cup crushed tortilla chips

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, in a large skillet, brown beef over medium heat until no longer pink; drain. Add tomato sauce, water and taco seasoning. Lower heat and simmer for 5 minutes.
In a 9x13 inch glass baking dish, layer noodles then meat mixture and cheese; repeat 2 more times. There will be 3 layers. Sprinkle tortilla chips over the top
Bake 45 minutes

Check out more recipes at TMTT

Easy Sweet Treats

Square basket weave pretzels (may also use round type)

Hershey Hugs (may also use chocolate Kisses)

M & M's

Preheat oven to 250 degrees. Line a cookie sheet with parchment paper or foil. Lay pretzels out onto lined cookie sheet. Unwrap Hugs and place in center of pretzel ring or in using square pretzel, on top of it. Place in oven for about 5 minutes.When Hugs are still maintaining their shape, but are soft press one M & M into Hug. Cool in refrigerator , then eat!

got the recipe from here.

This is my favorite Mac & Cheese Recipe. I've been eating it since... I don't know... long time!

8 oz macaroni
1/4 c butter
1/4 flour
1 t salt
1/8 t pepper
1/4 t dry mustard
2 cups milk
8 oz cheddar cheese

Cook Macaroni and drain

Preheat oven to 350

In med sauce pan, melt butter, remove from heat and stir in flour, salt, pepper, & dry mustard, until smooth

Gradually stir in milk, bring to a boil, stirring constantly, reduce heat and simmer one minute. Remove from heat and stir in cheese and macaroni

Pour into 1 1/2 quart casserole dish. Bake 15-20 minutes or until bubbly.

Got this recipe from here. Zucchini and blueberries!! YUMMY!!

Blueberry Zucchini Bread

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans (I made 6).
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

I'm excited to try this!!

Homemade Bisquick Mix

Yield 7 cups

6 cups all purpose flour
3 tablespoons baking powder
1 tablespoon salt
1 cup vegetable shortening

Sift flour, baking powder and salt three times into a large bowl.
Cut in shortening with a pastry blender until mixture resembles fine crumbs.
Store mixture in airtight container in the refrigerator up to 4 months.
Use whenever your recipe calls for "Bisquick mix".

I got this recipe from here and adapted it a little. I made a box german chocolate cake and covered it with this. I had to make 2 boxes, this covered both cake pans (9X13) with PLENTY of frosting.

German Chocolate Cake Frosting
1.5 cup evaporated milk
1.5 cup white sugar
5 egg yolk, beaten with 1 teaspoon water
1/2 cup butter
2 teaspoon vanilla extract
1.5 cup chopped pecans
1.5 cup flaked coconut

DIRECTIONS
In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm

I added more coconut to get it to the desired coconutty that I wanted, and added more pecans because I figured the coconut to pecan would not be correct.

Broccoli Salad

8 slices of bacon (or if you make it like me, the WHOLE package!)
2 large heads of broccoli, cut up
1 1/2 c sharp cheddar, shredded
3 green onions, cut up
1/4 c apple cider vinegar
1/8 c white sugar
salt & pepper to taste
2/3 c mayo
1 t fresh lemon juice

cook bacon until crispy and crumble

In a large bowl, combine broccoli, cheese, bacon, and onion

prepare dressing combining vinegar, lemon juice, sugar, pepper, salt, & mayo.

Combine dressing with salad. Mix well.

Cover and refrigerate until ready to serve.

I adapted the recipe from here.

ICE CREAM SANDWICH CAKE!!

I got this recipe from Mari! She often has very yummy recipes! Check them out!
SO YUMMY!
Hers called for 2 bags of heath, I only had one bag of heath bits but it was still plenty!!
SO GOOD!!

2 boxes ice cream sandwiches
2 - 8oz Cool Whip, thawed
1 bag Heath Toffee Bits

Open sandwiches from one box and place in 9 x 13 pan, positioning to cover bottom of pan. Spread half of Cool Whip over ice cream sandwiches.
Sprinkle 1/2 bag of the Heath bits over Cool Whip.
Repeat layers and freeze.

This recipe fills a 9 x 13 to the top of the pan, so it makes a lot.

Ok, I believe that every recipe has a story... this one is no different! I needed to make a cheesecake for work for today (5-4-09) however, I forgot about it, until 5:30 this morning! No time to make a cheesecake! but it was for a VPs birthday (that someone paid me to make the cake - that never happens!) so... www.allrecipes.com here I come. That's where I found this beauty of a recipe!

Enjoy! I topped it with strawberries!


Cheesecake Bars

1 cup butter, softened
1 cup packed brown sugar
1 cup chopped walnuts
3 cup sifted all-purpose flour
3/4 cup white sugar
3 - 8 ounces cream cheese
3 tablespoon lemon juice
6 tablespoons milk
3 egg
1 1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F(175 degrees C).
To make Pastry: Cream together the butter and brown sugar until light and fluffy. Add in the flour and chopped nuts and stir until mixture becomes crumbly.

Press pastry mixture into 9X 13 pan and bake for 12 to 15 minutes. Let cool on rack.

To make Filling: Beat together the white sugar, and cream cheese until smooth. Stir in the egg, milk, lemon juice, and vanilla and mix well. Spread filling mixture over baked crust.

Bake for 25 to 30 minutes. Let cool on wire rack and refrigerate. Serve with fruit.

Santa Fe Chicken

3 large chicken breast

1 lg can of salsa

2 cans corn, drained

1 can of beans, drained and rinsed

1 8oz brick of cream cheese

put chicken in bottom of crock pot. Cover with salsa, corn, black beans. Cook on high for 4 hours, low 6-8. Put cream cheese brick in to melt for at least 20 minutes.

Chicken will fall apart as you stir it.

Serve it on tortillas, with shredded cheese, and or sour cream, or with chips

Recipe called for 2 cans of beans but Phyllis doesn't like beans that much...

Recipe from my friend Sherri Darah!

Milky Way Swirl Cake

Cake

Veggie Oil for spraying pan

Flour for dusting pan

2 1/2 Milky way candy bars, sliced

2 T plus 1 c water

1 yellow cake mix

8 T butter, melted

3 large eggs

1 T flour

Glaze

2 1/2 Milky Way Bars, sliced

2 T Butter

2 t water

Preheat oven 325.

Lightly spray and dust BUNDT pan

For Cake:

melt milky way with 2T water in medium sized pan over med-low heat. remove from heat and set it aside

Place the cake mix, 1 c water, melted butter, and eggs in large mixing bowl. Mix well.

Measure out 2/3 c of batter and pour into the cooled candy bar mixture. Add flour and stir until the mixture is smooth. Pour the plain cake mixture into bundt pan. Pour milky way mixture over the cake mixture and swirl into pan trying not to touch the sides of the pan.

Bake for 45 to 50 minutes. Remove from oven and place it on a wire rack for 20 minutes. Invert from pan and cool 20 minutes.

For Glaze:

rinse out the saucepan and wipe it dry. Place the Milky Way bars into saucepan over medium low heat. Add butter and water. Cook, stirring until smooth 3 to 4 minutes. Let glaze cool for 10 minutes.

Put cake onto serving platter over the cake so that it drips down the sides. Let cake rest for 10 minutes before serving.

I also melted caramel over the glaze... yummy!!

I make cakes for everyone's birthday at work. John LOVES cake! Most everyone just asks for some kind of cake mix, not John, he picked out this one!! Many said it was the best cake I ever made, even better than the carrot cake I am known for!

Carrot Cake

2 1/2 c All-purpose flour
2 tsp Baking soda
1/4 tsp Salt
2 tsp Cinnamon
1 c Light brown sugar -- packed
1 c White sugar
1 1/2 c Butter -- softened
3 lg Eggs
2 tsp Pure vanilla extract
3 c Grated carrots
1/2 c Crushed pineapple -- drained
1 c (6-oz.) raisins
1 c (4-oz.) chopped pecans

-----ICING-----
16 oz Cream cheese -- softened
1/2 c Salted butter -- softened
1 tbsp Fresh lemon juice (about 1 -- large lemon)
2 tsp Pure vanilla extract
3 c Confectioners' sugar

Preheat oven to 350-degrees. Grease and flour two 9-inch cake
pans or 1 9 X 13.
In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed. Increase speed to medium and beat for 2
minutes.
Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts.
Blend on low until thoroughly combined.
Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60-70 minutes. Toothpick inserted into center should come out clean. Cool in pans for 10 minutes.
Then invert cakes on rack and cool to room temperature.

TO PREPARE ICING: On a medium bowl with electic mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth.

TO ICE THE CARROT CAKE: Place one layer on a cake platter, and with a metal spatula spread icing over the top to form a thin filling.
Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing.

SOURCE: MRS FIELDS Cookie Book.

STUFFED TURKEY MEATLOAF

1 can mushrooms
2 cloves garlic, minced
fresh baby spinach
Spaghetti sauce,
dividedshredded cheddar cheese,
2 pound ground turkey
egg, lightly beaten
½ cup Italian style bread crumbs
1 tsp dried Italian seasoning
1/4 tsp salt
Preheat oven to 375 degrees.
In a large bowl, mix together turkey, egg, bread crumbs, mushrooms, seasoning and salt.

Spoon half of meat mixture onto a greased baking pan. Flatten and smooth out.

Top with a layer of spinach leaves and shredded cheese.Top with remaining meat, flatten again and then go around the edges an seal, pulling in the loaf away from the sides of the pan.Spread spaghetti sauce on top and sprinkle with shredded cheese.

Bake for about an hour or until meat registers at 170 degrees.

Let sit for 5 to 10 minutes before slicing. ENJOY!

I got it from here... http://fullbellies.blogspot.com/

Blueberry Coffee Cake

Ingredients (for about 6 servings)
For the Cake:
1 egg
1 cup milk
1/4 cup unsalted butter, melted
2 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 tsps baking powder
1/2 tsp salt
1/2 tsp ground mace
1 cup fresh blueberries
For the Topping:
2 tbsps unsalted butter
1/3 tsp ground cinnamon
1/4 cup granulated sugar
1/2 cup all-purpose flour
Preparation
- To make the topping, combine cinnamon, sugar and flour in a small bowl.
- Add butter and beat with a pastry blender until the mixture is crumbly. Set aside.
- To make the cake, beat together the egg, milk and butter in a large bowl.
- Sift flour, sugar, baking powder, salt and mace into a bowl.
- Add the egg mixture and beat together until well blended.
- Stir in blueberries.
- Lightly butter a 9-inch-diameter cake pan.
- Evenly spread the cake batter in the pan and sprinkle with the topping.
- Bake in a preheated 350° F oven for about 40 - 45 minutes.

Pasta Ceci

1 pound pasta
Salt
3 tablespoons extra-virgin olive oil, 3 turns of the pan
1/2 teaspoon crushed red pepper flakes
3 to 4 cloves garlic, finely chopped
1 (14-ounce) can, chick peas, drained
Pepper
1/2 cup dry white wine or chicken broth
1 (14-ounce) can, crushed tomatoes
Handful flat-leaf parsley, chopped
Grated Parmiginao-Reggiano, to pass at table

Directions
Boil water for pasta, salt it, and cook spaghetti to al dente.
While spaghetti cooks, heat a large skillet over medium heat.

Add extra-virgin olive oil, 3 turns of the pan, crushed red pepper flakes and garlic.

Place chick peas in food processor and pulse grind them to a fine chop.

Add chick peas to garlic and season them with thyme, salt and pepper then saute them for 3 to 4 minutes.

Add wine or broth and cook down 30 seconds or so then stir in tomatoes and adjust seasoning.

Drain pasta and toss with sauce. Top with parsley and grated cheese.

I just started making this... Oh man it's so yummy!!

Black Bean Salad

1 can black beans, rinsed and drained well
3 artichoke hearts, chopped
1 stalk celery, chopped
1-2 T chopped green onion
1-2 T chopped fresh parsley
Juice from 1/2 lemon
1 T olive oil
Salt & pepper

Mix well!! So good!!

Nutritional Info for the WHOLE thing:

442 Calories
16g fat
21g Protein
66 carbs