Wham Bam Thank Ya Maam Brownies

These are amazing! I mean seriously so much better than a mix. And a one bowl recipe.

My new favorite brownie recipe!!!

12 T. unsalted butter (1 ½ sticks)
1 2/3 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 ½ teaspoons vanilla extract
3 large eggs
1/2 teaspoon salt
Dash of cinnamon
1/2 teaspoon baking powder
1 1/3 cup all purpose flour 12 pecan halves

Preheat oven to 350 degrees F.
Grease a 13×9 inch pan sprayed with Pam.
Melt the butter in a microwave-safe mixing bowl.
Whisk in the sugar, then whisk in the cocoa powder, followed by the vanilla extract and eggs.
When mixture is smooth, add salt and baking powder and cinnamon and whisk thoroughly, breaking up any lumps in baking powder and taking care that it is thoroughly distributed.
Scrape sides of bowl and stir (do not beat) in the flour.
Pour into pan and spread to edges.
Arrange nuts over top.
Bake on center rack of oven for 22-25 minutes or until toothpick inserted comes out with moist crumbs.

Long time NO post!

Sorry about that. But to make it up to you, I have a dangerous, warm and yummy dessert. That is so easy a child could do it (at least the mixing part)

WARNING: Disclaimer:
This is not in any shape or form low fat. Nor can it be. BUT I did use fat free caramel apple dip if that counts? Ok so it does count. Take my word for it. I can guarantee that next time it won't be fat free tho lol!!!




My version of the MOST DANGEROUS CHOCOLATE CAKE, EVER!


1 coffee mug, I used a tall one

4 Tbsp. cake flour or just regular flour

4 Tbsp. sugar

2 Tbsp. cocoa

1 egg 3 Tbsp. milk

3 Tbsp. oil

Small splash of vanilla

I didn't use choco chips, because I'm out. But I did however have little containers of fat free caramel apple dip. I used half of one, but I think a whole one would be better!!
3 Tbsp. chocolate chips, optional

Spray mug with pam

Add dry ingredients to mug, mix well with a fork.

Add egg, mix thoroughly.

Pour in milk and oil and vanilla, mix well.

Here I dropped the caramel dip in. It might be better drizzled on top of the finished cake though.

Add chips, if using.

Put mug in microwave, and cook for three minutes. I put mine on a small saucer just in case. Cake will rise over top of mug, if using a small one. Mine did not. Do not be alarmed!

Allow to cool a little; tip onto a plate if desired. Eat!


And WHY is this the most dangerous cake recipe in the world?Because now we are all only 3 minutes away from chocolate cake anytime of the day or night!!!

The options for add-ins are ENDLESS! I am thinking about walnuts or pecans or reese cups or heath bars or anything!!!!

So I'm LAZY!

Sorry that some of the pics are big. I usually snap them real fast with my phone and then email them to photobucket and right to this blog. Therefore never adjusting the size. Sorry bout that. If you want to see the full pic, just click on them.

And please excuse my laziness :)

Salisbury Steak in brown gravy

I usually make mine with cutlets, but we were out so I used ground sirloin instead and loved it! I knew I would have to flavor it up and using left over dried onion soup mix (the box comes with 2 pkgs and I had one left over from the to die for crock pot roast) really helped!



Salisbury Steak in brown gravy

1 lb ground sirloin
1/4 cup bread crumbs, I had whole wheat bread left over so I just processed them and used what I had
1/4 cup 2% milk
1 or 2 dashes of Worcestershire sauce
salt and pepper to taste
1 envelope of dry onion soup mix

Mix in a bowl, make 6 oval shaped patties and brown on both sides in a teeny bit of canola oil.

For the gravy
2 packages brown gravy mix
2 cups water

Removed patties and stir in your brown gravy mix and water. When it starts to gently bubble, add your patties back in and cook until thickened.

Serve with smashed red potatoes like I did!

Healthier For You Pasta Salad

How about that? See I can make healthy food, sometimes..when I want to..

One way to get your husband out of the kitchen is to mention the words diet or low fat..He will run very fast. I definitely recommend it!!



I made a few adjustments to the basic recipe.
* I substituted the tri color pasta for a whole wheat tri colored rotini that barilla makes and it is nutty and yummy!
* I used fat free Zesty Italian instead of the regular
* I used calamatta olives instead of black, only because I had a handful I needed to use quickly
* I tossed in a few finely chopped sun dried tomatoes

Healthier For You Pasta Salad

Half of a box of tri-colored whole wheat rotini pasta
1/4 cup finely chopped green bell pepper (or red bell peppers would be good instead)
1/4 cup finely chopped sun dried tomatoes
1/4 cup sliced calamatta olives
1/2 cup Fat Free Zesty Italian Dressing
salt and pepper to taste

After your noodles have cooked to your liking (we personally don't like al dente), rinse in cold water and toss with other ingredients and sprinkle a little bit of parmasan cheese on top. Freshly grated is wonderful but in this town you can't find it so I had to use the stuff out of the can that smells like stinky feet.

Chili Lime Compound Butter for corn on the cob

Compound butters are ridiculously easy and versatile. You can make soo many combos and they are great on anything. Especially corn on the cob or steak. MMM.

Chili Lime Compound Butter
1 stick softened butter
1/2 of a lime, juiced and zested
1/2 TBS chili powder
dash of kosher salt
dash of fresh ground black pepper

Take your softened butter and toss in other ingredients. Stir until well blended and make a log out of the butter and place in saran wrap. Freeze until sold so you can cut into chunks. Or if your lazy and impatient like me, leave it in the bowl and brush on your corn lol!

I have also made a cinnamon & honey compound butter that is TO DIE FOR on sopapillas or rolls.

Honey Chipotle BBQ Chicken Sammies a la crock pot

This is so easy it should be against the law. And so yummy you wouldn't believe!
Thank you again Kristin for providing the base for this. I added my own touch but ya know..

Will post a pic when I serve.

Perfect for a hot summer nite. Hardly any clean up and you won't have a hot kitchen.

Honey Chipotle BBQ Chicken Sammies a la crock pot

2 large boneless skinless chicken breasts, or 3 smaller ones
1/2 cup water
1 teaspoon ground cumin
2 garlic cloves minced or a dash of garlic powder your choice
1/2 can chipotle chiles in adobo sauce
1/4 teaspoon pepper, give or take
1/4 teaspoon salt
4 kaiser rolls
1 bottle of Honey BBQ Sauce

Put chicken in crock pot and add your spices to it and then pour your bbq sauce and water over the top and cook on low for 6 hours or so.

Shred and put on kaiser rolls with garnishes of your choice.

Chocolate Cobbler

Oh ya,,I went there... With two of the best words in the dictionary comes this wonderful delight. How in the world could one go wrong?

I will post a picture after we devour the whole thing IF I remember before its gone!hahahah!
Sorry Mr. Diet, your out the door for tonight!



This warm, soft, gooey and yummylicious dessert HAS to and I mean HAS to be served with Vanilla Bean ice cream. It is against the law to not have cobbler and ice cream especially CHOCOLATE! If you don't have any ice cream then don't bother to continue...



By the way with each bite I can personally guarantee an moan or groan and your eyes to roll back in your head. It's THAT GOOD.


Chocolate Cobbler
1 & 1/4 cups granulated sugar, divided into 3/4 cup and 1/2 cup
1 cup all-purpose flour
7 tablespoons cocoa, divided into 3 tablespoons and 4 tablespoons
2 teaspoons baking powder
1/4 teaspoon salt
dash of cinnamon
1/2 cup milk
1/3 cup unsalted butter, melted
1 & 1/2 teaspoons vanilla extract
1/2 cup firmly packed light brown sugar
1 & 1/2 cups hot water
Preheat oven to 350°.

Stir together 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder, cinnamon and salt. Whisk with wire whisk like Martha Stewart taught me. It's the lazy man's way of sifting. And if your like me, your too lazy to drag out your sifter.
Stir in milk, butter, and vanilla, mixing until smooth. Pour into an ungreased 8-inch square glass baking pan.

In a small bowl, mix 1/2 cup sugar, brown sugar, and 4 tablespoons cocoa. Sprinkle evenly over batter. Pour hot water over the top. Do not stir.

Bake for 35 minutes, or until center is almost set. Let stand for 15 minutes, then serve. Use the chocolate sauce in the bottom of the pan to spoon over servings. Garnish, if desired, with ice cream or whipped cream.

Makes 8 servings or in our house, about half of it was gone..

Pioneer Woman's Crash Hot Potatoes

First let me say that mine do NOT look near as glamorous as hers but they were all the while tasty! And red potatoes are my absolute favorite. This is the perfect combination of crispy, crunchy, soft, salty and yummy!!



Use as many small red potatoes as you have. Boil until fork tender. Drizzle sheet pan with olive oil. Take your potato masher and gently press down on the potato until it slightly mashes. Then rotate the masher 90 degrees and finish flattening it. Of course, you don’t want to absolutely smash it into the pan—you want it almost to resemble a cookie. Repeat until all are flattened. brush the tops rather generously with olive oil. Season with kosher salt, black pepper and herb of your choice. She used rosemary but the fresh I had really smelt like a pine tree and I couldn't make myself use it so I went with Oregano. Bake at 450, and cook them for 20-25 minutes…

Here's her witty post and step by step. I hope you love her as much as I do and as much as I love these potatoes.

http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

YEEHAW! A spaghetti Kyle will eat! Cowboy style.

Kyle just hates most italian food and I usually cook it just to torture him. He especially hates spaghetti but loves it this way!







Cowboy Spaghetti baby..

1/2 pound Angel Hair
Kosher Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 slices smoky bacon, chopped
1/2 cup beer, I didn't use this because I didn't have any and I wasn't going to drive 30 mins to get some. But the alcohol does cook out and leaves great flavor!
1 pound ground sirloin
1 medium onion, chopped
1 medium green bell pepper, chopped
3 to 4 cloves garlic, chopped
Ground black pepper
2 tablespoons Worcestershire sauce
1 (14-ounce) can, chopped or crushed fire roasted tomatoes
1 (8-ounces) can, tomato sauce
8 ounces Cheddar
4 scallions, chopped

Heat a pot of water to a boil. Add spaghetti and salt the water. Cook according to package directions.

Heat a deep skillet over medium-high heat. Add extra-virgin olive oil and bacon. Brown and crisp bacon, 5 minutes, remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add beef and crumble it as it browns. Add onions, bell pepper, garlic and stir into meat. Season the meat with salt and pepper, hot sauce and Worcestershire. Add 1/2 cup beer and deglaze the pan (if you use it). Cook 5 to 6 minutes more then stir in tomatoes and tomato sauce.

Add hot spaghetti to meat and sauce and combine. Adjust seasonings and serve up pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with scallions. Garnish with crisp bacon

What cooking means to me

I just wanted to say that alot of my recipes have the same ingredients, but to me cooking is taking a recipe and adding your own touches and tweaking it to your liking. My recipes are just a base and you can add or take away anything to make it your own. If you don't like an ingredient in the recipe, take it out or replace it and then its all yours!
My mom taught me that cooking is the best way to show someone you love them. Taking the time and effort to put into a meal or dish and sharing it with those you love says more than an item ever could!
So enjoy my recipes and remember that its about fun and making it your own!

Jacey's Green Chilli Patty Melts

I make all different kinds of these so they are very versatile!

Jacey's Green Chilli Patty Melts




1 lb ground beef
1 small can green chillis
1 clove of garlic, minced
1 TBS chopped onion
1 TBS chopped green bell pepper
salt, pepper, chilli powder, cumin
1 TBS Worcestershire
Sliced Cheese of your choice
Sliced bread. We use Sara Lee Honey White Whole Grain

Mix everything in a bowl and make patties really thin.

Cook on grill or griddle about 3 or 4 mins on each side until done.

Take patties off griddle and butter your bread on both sides, or you can brush with canola oil.

While the first side is toasting add your patty and cheese. Then place your buttered bread butter side up on top.

Cook like you would a grilled cheese until both sides are brown and crispy.

Peaches & Cream Teddy Bear Cookie Delight

So McKenna, our 4 year old is in love with the idea of dessert! One night when I made a big meal with a dessert at the end she just loved the idea. So every single night she has to have dessert. Of course I don't bake THAT often, so its usually jello, pudding, applesauce, fruit, etc. Anyway tonight she comes in and says "Mommy, I'm hungry for dessert" and I told her that we didn't have anything to eat for dessert. The she said "oh pickles!" a lovely phrase she has now taught my 2 year old as well. I felt bad so I started looking through my cabinets to find something to make at a moments notice. Tomorrow is grocery day so I knew there were slim pickins. But I did have dream whip and pudding left over from the Aloha cake and I started thinking, hmm parfaits. So I threw what I had together and here it is. Since its such a spur of the moment thing nothing is measured but its easy enough that you won't need to know. And the combinations are ENDLESS!
I needed them cold in a hurry so I put them in the freezer while we ate supper and then they were frosty and yummy!


Peaches & Cream Teddy Bear Cookie Delight



Small can of Peaches, I had fresh peaches but forgot, so you could use fresh instead
Small box of Vanilla pudding
1 envelope dream whip
2 cups milk for pudding
1/2 cup milk for dream whip
1/2 tsp vanilla for dream whip
Half of a box of teddy bears. Teddy grahms would work fine, I just didn't have any, I had some other kind of teddy bear cookies.

I put the dream whip, vanilla and milk in the kitchen aide and let her rip.

While that is working I started whisking my milk and pudding. When both are completed you start assmebling.

I used individual rammicans (I can't spell) but you could use small parfait glasses as well. This made 4.

Crumble a couple of the teddy bears in your hand and sprinkle on the bottom of container. Enough to cover. Spoon pudding over that and then layer 2 or 3 peaches on top. Spoon dream whip on top of that. Then the next layer is pudding. Then cover the top of the pudding with whole teddy bears. Then dream whip. And a peach on top for decoration.

Chill until ready to serve or being the impatient person I am, you could put them in the freezer and eat them after a few minutes!

Spicy Chicken Enchiladas

I will post a pic tonight..

This is a very fast very easy super yummy dish. Perfect for a meal in 20 mins!
Since the chicken is cooked in the crockpot, all you have to do is shred, stuff tortillas, pour sauce and add cheese. Done!


Spicy Chicken Enchiladas
2 chicken breasts
Half of a medium sized jar of your favorite salsa, we use Pace Medium. I would say a cup or cup and a half
1 cup of chicken stock or water
salt, pepper, garlic
10 corn tortillas
canola oil
shredded cheddar, not sure on the exact amount, just buy a bag and use what you need 1 can of red enchilada sauce, or you can make your own like I do, I just dont have anything measured, its a throw in the pot kind of sauce so it would be hard to explain. The homemade version is just garlic, chilli powder, salt, pepper and tomato sauce and sometimes rotel just depending on my mood.


Place chicken in crock pot, season with seasonings of choice. Pour salsa over chicken and stock or water over that. Cook on low for 8 hours or so. Or on high for 4-6 hours.

Shred with chicken with two forks and spoon a little bit of the sauce on top to moisten.

Meanwhile heat up just enough canola oil to cover the bottom of a small skillet. Heat on low. Dip your corn tortillas one at a time in the hot oil and flip to coat both sides. Place on a paper towel lined plate and stack on top of each other. You just want to soften them not cook them.

Drizzle just a bit of the enchilada sauce on the bottom of your casserole dish. Just enough so that the enchiladas don't stick. Or you can use pam.

Take a tablespoon or a little more of the chicken mixture and place in your tortilla, sprinkle with a little bit of cheese. Roll up and place seam down in casserole one at a time.

After they are completed, pour about half of the can of enchilada sauce on top. Or more, depending on how you like it. Sprinkle with cheese and bake on 375 for 20 minutes until the cheese is bubbly. If you have extra chicken left like I do, then you can sprinkle it on top as well.

Finally, some pics from the Cinnamon Toast Blinis

Here are some pics finally. I'm too lazy to go back and replace the pic from the post and add these. So they get a new post lol!

I served this with a simply dressed fresh green grape and plum salad. I drizzled a bit of lemon juice on them and toss in dream whip.

Also a side of brown sugar bacon and we had a great breakfast.

Porcupine Meatballs

First of all let me say a huge thank you to my Kristin for this wonderful recipe. I will think of her every time that I make these. Thank you for sharing such a special recipe with me! I added a few of my own touches and they were great. My family loves it and it is now going to be a staple in my monthly menu. Kyle is usually leary of anything that I try out new, for good reason! I usually mess it up somehow, so I didn't know if these would turn out the way I wanted or not. But after one bite, he loved them!! The girls ate until they were sick. They were moist and juicy and soaked up the sauce and were just wonderful. I will be making them for the next party I go to!!

Porcupine Meatballs





Combine:
1/2 c long grain rice (not cooked), all I had was the boil in a bag kind since we don't eat a lot of rice, so I just cut it open and measured out half of a cup
1/2 c water
1/3 c chopped onion
1/3 c green bell pepper
1 tsp salt
1 tsp pepper
2 dashes of Worcestershire, probably about a table spoon, you my measuring!
Sprinkle of chilli powder
1 minced clove of garlic
1 lb ground meat, I used sirloin

Brown meatballs in a skillet and cover.

Sauce(this is the exact recipe for my homemade sloppy joes as well!)

1 can tomato sauce
1 c water
2 TBS brown sugar
1 TBS vinegar
1 tbs Worcestershire

Cover meatballs with sauce and simmer 30 mins or so. I'm not sure of the exact time, but I brought it to a bubble, turned it to low and put a lid on it. When the sauce is thickened and soaked into the meatballs its ready.

Beef & Tater Stroganoff

My family can't get enough of this. But shhhh don't tell Kyle there is sour cream in it or he might not eat it!!

Beef & Tater Stroganoff


1 lb ground sirloin
3-4 small to medium russet potatoes, sliced very thin like au gratin potatoes
1/4 small onion cut into thin strips
1 clove garlic, minced
2 packages brown gravy mix
2 cups water
1/2 cup sour cream

Start browning your grown sirlion seasoned how you like. I season mine with seasoned salt, pepper, cumin and chilli powder. When your meat is almost browned toss in your onions and garlic.

In a pot bring potatoes to a boil and boil just until fork tender. Drain and add to beef mixture.

In seperate bowl add your 2 packages of brown gravy mix to 2 cups of water and whisk until there are no lumps. Pour into pan with beef & potatoes.

Simmer until bubbly and and almost thickened. Stir in your sour cream at the end before serving.

Cheesy Chicken & Rice Bake

This is a great dish served with a side of broccoli and it is a complete meal! You could easily toss your brocolli into the bowl with the casserole ingredients.

Cheesy Chicken & Rice Bake

1 pkg boil in a bag rice ( or one cup of cooked rice )
2 cups cubed cooked chicken, I took 2 chicken breasts and seasoned with salt, pepper, garlic and chilli powder and sauteed in oil until cooked.
1 can cheddar cheese soup
1 cup milk
Salt & Pepper to taste
1 sleeve of crushed ritz crackers

Boil your rice and while that is boiling, in a bowl combine the soup, milk, salt and pepper until smooth. Toss in chicken and cooked rice.

Sprinkle with cracker crumbs.

Bake for 30 mins at 350.

Cinnamon Toast Blini Bites

Kyle's granny made these for our annual christmas party and they were soo good, and I found them on the Kraft Foods website. I didn't take a pic because I forgot but here is the stock pic from kraft. These are great for a saturday morning or to take to a party. They are great the next day too!!

Cinnamon Toast Blini Bites


1pkg. (8 oz.) Cream Cheese, softened
1/2 cup sugar, divided
1/4 tsp. vanilla
1 egg yolk
1 tsp. ground cinnamon
12 slices white bread, crusts removed
3 Tbsp. butter or margarine, melted

PREHEAT oven to 400°F. Mix cream cheese, 1/4 cup of the sugar, vanilla and egg yolk with wire whisk until well blended. In separate bowl, mix remaining 1/4 cup sugar and cinnamon; set aside.

FLATTEN each bread slice with rolling pin. Spread 1 side of each slice evenly with 1 rounded Tbsp. cream cheese mixture. Starting at short end, tightly roll up. Brush each roll with butter; roll in reserved cinnamon-sugar. Slice each roll into 3 pieces.

PLACE each piece, seam side down, on baking sheet. Bake 12 to 15 min. or until edges are lightly browned. Serve immediately.

CocoFlake Crunch Bars

These are so good and the kids LOVE THEM!
This isnt a very good pic because I took it with my phone, but you get the idea. Something this simple doesnt need a pic!



CocoFlake Crunch Bars

1 1/4 cup sugar
1 1/4 cup white Karo
6 oz Crunchy Peanut Butter
6 oz Creamy Peanut Butter
1/2 tsp vanilla
6 cups Special K
2 cups toasted coconut

In large saucepan, dissolve sugar and karo until sugar is no longer grainy.

Add peanut butter and mix well.

Take off heat and add vanilla and cereal.

Mix until coated and put onto greased cookie sheet.

Sprinkle with toasted coconut and when cooled cut into squares.

A GREAT variation to this is to use the Special K chocolatey suprise and it is really good. The chips of chocolate add a great crunch.

I have also used a cup or two of heath bar toffee bits stirred in as well.

Aloha Cake

This is one of the moistest, most flavorful, cool, creamy cakes ever! Very summery and tropical. Not to mention easy!

Aloha Cake




1 yellow cake mix
1 1/4 cups cold milk
1 pkg instant vanilla pudding mix, small box
1 can crushed pineapple, drained, 10 oz
1 envelope Dream whip
1 3 oz package of lite cream cheese
1/4 cup sugar
1/2 tsp vanilla
2 cups toasted coconut

Prepare and bake yellow cake mix in buttered and sugared 9x13 pan. I used Pam butter spray and sprinkled about a tsp or 2 of sugar to coat. Cool.

In a bowl, whisk your milk and pudding. Stir in pineapple. Spread over cake. Sprinkle half of toasted coconut on top.

Prepare dream whip according to box. Set aside.

In mixing bowl, beat cream cheese, sugar and vanilla until smooth.

Beat in 1 cup dream whip.

Spread over pudding.

Fold in remaining dream whip.

Spread over pudding/pineapple layer.

Sprinkle with toasted coconut.

Cover and refrigerate for an hour or two until cool. Just gets better the longer it sits.

Sour Cream Green Chili Chicken Enchiladas

Aye Yaye Yaye, makes me want to run for the border!!!!

As you can tell in the picture, mine always fall apart. No clue why! But they sho do taste good. That's all that matters!!



Sour Cream Green Chili Chicken Enchiladas
2 chicken breasts cooked and shredded ( sauteed mine seasoned with salt, pepper, garlic powder and chilli powder)
1/2 cup Pace picante sauce
1 small can diced green chilis
1 can fat free cream of mushroom soup
1 small container of light sour cream
10 corn tortillas
oil to soften your tortillas in
1/4 cup milk
1 cup shredded mexican blend cheese, or shredded cheddar would be fine too

After your chicken is cooked. Toss in Pace Picante (medium is what we like)

Heat up oil in small skillet on low. Place corn tortillas one at a time in the oil to soften. You don't want to cook them, just coat them and soften till they bubble up a bit. Layer on top of each other on paper towels to drain.

In another bowl stir your soup, green chilis, milk and sour cream. Salt and pepper to taste.

Divide this mixture in half.

Toss half in with your chicken to coat and reserve the other half for the top of the enchiladas.

Put a tablespoon or two of your chicken/pace/creamy mixture in a corn tortilla and sprinkle with a little bit of cheese. Roll up and place in your casserole dish sprayed with pam. Repeat until all are made.

Pour the rest of your cream mixture over the enchiladas and sprinkle cheese on top.

Bake at 350 until cheese is melted and everything is bubbly.

We usually eat this with beans and rice and sometimes corn instead of beans.

Easy Peasy Spanish Rice

We are HUGE mexican food eaters and Kyle and I both don't like dry spanish rice. So in the restraunt we always mix our beans and rice. But when I make it at home I always make mine moist. If you like yours dry then take away a cup of broth. It's so good and easy and it takes the same amount of time to cook on the stovetop as it does for your enchiladas to cook in the oven.



Easy Peasy Spanish Rice
2 cloves finely chopped garlic
1/4 of a small onion
1/4 of a green bell pepper
1 1/2 cups rice, not cooked. I always buy the boil in a bag kind so I just cut open one bag and toss it in.
Vegtable oil to coat the pan
1 small can of tomato sauce
2 cups chicken broth or water
salt and pepper to taste

In sauce pan, I use my spaghetti pot, heat oil over medium heat and add onion and bell pepper. Saute for a minute or two until softened and then add your garlic. Stir in dry rice. Stir and coat with oil and cook until the rice is golden brown. 4 or 5 mins.

Add your broth and tomato sauce in slowly to the veggie/rice mixture. Add a dash of salt and a dash of black pepper to your liking. Bring to a boil and then lower heat and cover. Simmer until the rice has mostly soaked up the liquid. About 15 minutes or so. Give or take. If you don't use as much broth then you wouldn't cook as long.

Viola! Moist spanish rice. MMMM..

Homemade Sugar Cone Bowls

These were suppose to be waffle bowls but for some reason the two diff recipes I tried in my waffle maker would get real fluffy and not flat so I did them on the griddle instead. They are really good but didn't ever get crispy unless I almost burned them lol! Thanks to my super genious Koffe, I put these in the oven in my muffin tin on 325 for about 8-10 minutes to crisp them up and it worked! Of course they aren't like the ones you get in the ice cream shop but they are purdy delish!

Maybe you will have better luck than me..



2 eggs
1/2 cup white sugar
1/4 cup butter, melted and cooled
4 tablespoons milk
1/2 teaspoon vanilla extract
Dash of cinnamon
1/3 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons vegetable oil, or as needed

Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.

Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.

If you can't get them crisp even tho they are brown put them in the oven in a muffin tin on 325 for about 8-10 minutes to crisp them up!

Chocolate Chip Cookie Pie

Chocolate Chip Cookie Pie, Need I say more?

This is TO DIE FOR...................





Lets see if our panel of experts agree.





I would say so..

1 unbaked 9-inch deep-dish pie shell*
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
4 oz Milk Chocolate chips
4 oz Semi Sweet Chocolate chips
1 tsp vanilla (u know i always use mexican)

Preheat oven 350 degrees.

Beat eggs in large mixer bowl on high until foamy.

Beat in flour, granulated sugar, vanilla and brown sugar. Beat in butter.

Stir in morsels and spoon into pie shell.

Bake for 50 minutes.

Serve warm with a massive, pants popping scoop of vanilla ice cream..

* If using frozen pie shell, use deep dish style and thaw completely. Bake on baking sheet and increase baking time slightly.

Broccoli Rice Casserole (My girls' favorite)

This is a huge hit in my house. If we have steak, we almost always have this and I make it for every special holiday too. Thanks to Mimi! I do mine a little different but I got the basic recipe from her.



Broccoli Rice Casserole

1 bag of frozen brocoli
4 oz of 2 % Velveeta Cheese, cubed
1/4 of an onion chopped
2 Tbs butter
1 can fat free cream of mushroom soup
1 bag of boil in a bag rice, cooked
1 small can diced green chilis
1/2 cup shredded cheddar cheese

While the rice is boiling (according to box) which is usually 12 minutes.. I take the brocoli and steam it on the stove with the onion and a little bit of water.

Then I put the cubed velveeta, butter, soup and green chilis and cook in the microwave 2 minutes until the cheese is melted.

After the broccoli is tender, I drain off the water and put the broccoli and onion in with the soup. Stir till blended and once the rice is finished cooking, toss it in as well.

Put in an 8x8 casserole sprayed with pam, sprinkle cheese on top and bake at 350 until the cheese is bubbly or about 15 minutes or so.

Strawberry Apricot Strussel Bars

I try all kinds of new recipes and although these were good, they weren't exactly up my alley and they were really sweet. My kids loved them and my husband ate them, not sure if he liked them or not, but he did eat them lol!

I don't want to be known for these. But if they sound good, by all means try em! Just don't blame me if you don't like them..

Strawberry Apricot Strussel Bars



1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
Sprinkle of cinnamon
1 TBS honey
1 1/2 cups oats
1 cup packed brown sugar
1 3/4 sticks (regular, salted) butter, cut into pieces
6 oz Apricot Preservs
6 oz Strawberry Preserves

Mix all ingredients in your mixer except for the preserves. Put half of the mixture into a 8x8 casserole sprayed with pam. Spread with a strawberry preservesm then spread the apricot preserves on top of that. Sprinkle second half of mixture over the top and pat lightly. Bake at 350 for 30 until light brown. Let cool completely, then cut into squares.

Chicken & Broccolli Fettucini Alfredo

This was pretty good even tho my husband calls it "Good enough to give you worms" ha! Because he hates alfredo but my kids and I love it therefore we had it! So there husband..Eat it or else!

Chicken & Broccoli Fettucini Alfredo



1/2 of a 16 oz package of fettucini, cooked and drained
1 package frozen broccoli cuts
3 tablespoons butter or margarine
3 tablespoons flour
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/4 cups milk
2 cooked skinless boneless chicken breasts( I cut mine into chunks and sauteed in a teensy bit of oil seasoned with salt and pepper )
1/2 cup parmesan cheese, for sauce
1/2 cup shredded mozzerla cheese for top

Cook pasta 13 minutes: drain and set aside.

While that is cooking take your frozen broccoli and put in a bowl with a little bit of water and microwave to steam until tender. I usually add a litle it of salt and pepper. Seasoning each layer as you cook. Also can be done on the stovetop.

For Sauce: In large saucepan, melt butter or margarine. Stir in flour, basil, salt, and pepper. Cook about a minute to get the flour taste cooked out. Slowly wisk in your milk. Cook and stir until thick and bubbly. Remove from heat.

Stir in chicken, 1/2 cup Parmesan cheese, and well drained broccoli. Add pasta and toss to coat.

Sprinkle mozzerella cheese on top and viola! Italiano baby!

Green Beef Enchiladas

I must warn you I served these on my finest china. My daughters' prized possessions, the infamous Hannah Montana plates ha!!


These really are very good and goey and soggy and just perfection!!








Jacey's Green Beef Enchiladas
1 lb ground beef
1/4 green bell pepper
1/4 onion
6 burrito sized flour tortillas
1-2 cups of cheddar cheese
4 oz 2% velveeta cheese cubed
1 can of fat free cream of mushroom soup
1 can of mild green enchilada sauce

Brown your beef seasoned with chilli powder, cumin, salt, pepper, garlic and a shot of wostershier ( I will never learn how to say or spell it ). When almost browned toss in your bell pepper and onion and finish browning.

While that is cooking take your soup, enchilada sauce and velveeta and put in the microwave until the cheese is melted. Stir.

Take one tortilla and sprinkle your beef just enough to fill it but still be able to roll it and sprinkle 1 or 2 Tbs of cheddar on top. Roll up like a burrito on the ends and sides and put in your sprayed 9x13 casserole. Repeat until you have 6 enchiladas. These will be fat and more like burritos.

Then take your sauce and pour over the top of it and sprinkle with any remaining beef and top with your leftover shredded cheddar.

Bake at 350 for 20 mins or until the cheese is brown and bubbly.

Strawberry Cobbler

My favorite fruit is strawberries and I had two pints that needed to be used badly. I make peach cobbler frequently but I decided to try a strawberry cobbler and let me tell you, DELISH! The warm mushy berries and sweet crunchy on the outside and soft crust on top was to die for. The best part is that the strawberries were so soft and in a couple of days would have been ruined, yet I saved them with this warm fuzzy dessert. Served with a dollop of fresh sweetened cream or a scoop of vanilla bean ice cream and its so good it makes you wanna slap yo mama!!

Strawberry Cobbler







1/4 cup butter (for this I used country crock spread
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract ( of course my mexican vanilla )
1 and 1/4 cups all-purpose flour
1 and 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup milk
3 cups fresh strawberries (if they are large, 4 cups if they are tiny like mine were), cut in slices lengthwise

crumble topping
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup butter stick

Beat 1/4 cup softened butter at medium speed with an electric mixer.Gradually add 3/4 cup sugar, beating well.Add egg and vanilla extract, mixing well. Combine 1 and 1/4 cups flour, baking powder, and salt in a separate bowl. Whisk to sift.

Add to butter mixture alternating with milk, beginning and ending with flour mixture.
Layer your strawberries covering the batter

Combine 1/4 cup flour and 1/4 cup sugar. Cut in 1/4 cup chilled butter with a pastry cutter
until crumbly.Sprinkle over strawberries.
Bake at 350 degrees for 1 hour or until the top is brown and bubbly.

Cheesy Chicken & Noodles

My McKenna loves anything with chicken and noodles. So I make several dishes like this just for her. Teegan is starting to love them too. This one has the mixed veggies so served with garlic bread and a salad and your good to go. A cheesy gooey mess! But oh so yummy!
Cheesy Chicken & Noodles

1 can Fat Free Cream of Mushroom Soup
1/2 cup milk
1 can mixed vegetables
1 small can diced green chilis
2 cups cubed, cooked chicken (down below I tell how I seasoned mine while cooking it)
2 cups medium egg noodles (uh ya if you are like me, the "mathmatically challenged" then you might not know that this is actually one cup of uncooked pasta which when cooks equals 2 cups. I went ahead and made th entire 6 oz package so I could use the leftover noodles for mac & cheese, cooked and drained
1/4 cup grated Parmesan cheese
1/2 cup shredded Cheddar cheese
1/2 or so cups of shredded cheddar for the top

I sauteed my chicken seasoned with salt, pepper, garlic and chilli powder. When cooked set aside.

Then stir soup, milk, vegetables, chicken, noodles parmesan cheese and 1/2 cup of shredded cheddar.

Put in a 9x13 casserole sprayed with pam.

Top with the other 1/2 cup of cheese.

Bake at 400 degrees for 20 minutes until cheese is bubbly.

Cavatini Please?

Ok pathetic I know, but I had no idea what cavatini was until my sweet Kofee told me and then I was on a mission to find a recipe! I found one, tweaked it and then made it tonight. Not a mistake at all, it was DELISH!!!!!!!!!! Very very good and I bet the leftovers will be just as good.







Cavatini Casserole

1 lb. lean Ground Beef
1/2 medium Onion, chopped
1/2 Green Bell Pepper, chopped
2 garlic cloves, minced
1 package Spaghetti Sauce Seasoning Mix
1 large stick Pepperoni, sliced
1 can sliced Mushrooms
1/2 cup each - 3 different types of Pasta (Shells, Wheels, Penne, etc.)
15 oz. can Tomato Sauce
1 cup Water 6 oz. Mozzarella, grated
6 oz. Cheddar Cheese, grated

Pre-heat oven to 350°F and reserve a 9x13" ovenproof baking dish or pan. In a large skillet over medium heat, brown the ground beef with the onion and green pepper. Add in garlic and take off heat. Add spaghetti seasoning mix to the browned meat and blend. Add pepperoni and mushrooms and blend again.
Meanwhile, prepare the pastas as directed on the package and drain. Combine the cooked pastas with the ground beef mixture in the baking pan. Add tomato sauce and water; stir to combine. Add most of the cheeses and stir again, sprinkling the remaining cheeses over the top of the casserole. Bake for about 30 minutes, uncovered.
Served with a salad and garlic bread and you have one yummilicous (ok is that a word?) meal

Serves 8

Jacey's PERFECTLY Thin & Crisp Chocolate Chip Cookies

This thin and crispy buttery cookie is the best thing invented! It is the perfect cookie in my opinion. And all 3 times I have made these, they have come out perfectly every time. Brown around the edges, thin and crispy in the center.

Again, no pics but I will do it next time! But you'll still want to make these and eat em up!

Jacey's PERFECTLY Thin and Crisp Chocolate Chip Cookie
2 sticks butter
2 1/4 cups flour
1 tsp kosher salt
1 tsp baking soda
1 cup sugar
1/2 cup brown sugar
1 egg
2 ounces milk
1 1/2 tsp vanilla ( I use Mexican vanilla from Mexico)
1 cup milk chocolate chips
1 cup semisweet chocolate chips

Preheat oven to 375.Melt the butter in microwave. While that's melting take your flour, salt, and baking soda and put in a large bowl. Mix with a whisk until combined( Martha Stewart taught me thats how she sifts). Set aside
Pour melted butter in your kitchen aide (unless you have a hand mixer, if that's the case just put in a bowl). Cream butter on low until it is softened. Add your two sugars, increase the speed and cream the mixture until light and fluffy. Reduce the speed and add the egg, milk and vanilla and mix until well combined.Slowly incorporate the flour mixture until combined. Stir in your chocolate chips.
Chill for one hour.Then use a tablespoon ( I use the one that you actually measure with) and place on greased cookie sheet or cookie sheet lined with parchment. I use my silpat.Set your timer for 7 mins. When that timer goes off, rotate cookies and bake for another 7 minutes. This of course all depends on your oven. You want the edges to be brown and the tops to light brown. Cool on wire rack.
Makes about 45-50 rounded tablespoon sized cookies.

The tips that I have learned is to make sure all your ingredients are at room temp. Don't over mix. Stir in your chips or chunks. Chill your dough. Take cookies out BEFORE they get too brown. I always take them out when I think they might be a tad bit undercooked because I allow for carry over cooking and when they cool they settle

Jacey's PERFECTLY Chewy Chocolate Chip Cookies

After years and I mean years of making chocolate chip cookies (baking since I was 13) I have finally found the perfect recipe for my taste buds!! Of course I'm not that picky.
I don't have any pics but next time I make these I will take some...

Jacey's PERFECTLY Chewy Chocolate Chip Cookie
2 sticks butter
2 1/4 cups flour
1 tsp kosher salt
1 tsp baking soda
1/4 cup sugar1
1/4 cup brown sugar
1 egg
1 egg yolk
2 Tbs milk
1 1/2 tsp vanilla ( I use Mexican vanilla from Mexico)
1 cup milk chocolate chips
1 cup semisweet chocolate chips

Preheat oven to 375.Melt the butter in microwave. While that's melting take your flour, salt, and baking soda and put in a large bowl. Mix with a whisk until combined( Martha Stewart taught me thats how she sifts). Set aside
Pour melted butter in your kitchen aide (unless you have a hand mixer, if that's the case just put in a bowl). Add your two sugars and cream on medium speed until thickened and looks like peanut butter.Add the egg, yolk and 2 Tbs milk and vanilla and mix until well combined.
Slowly incorporate the flour mixture until combined. Stir in your chocolate chips.

Chill for one hour.

Then use a tablespoon ( I use the one that you actually measure with) and place on greased cookie sheet or cookie sheet lined with parchment. I use my silpat.Set your timer for 7 mins. When that timer goes off, rotate cookies and bake for another 6.5 minutes. This of course all depends on your oven. You want the edges to be brown and the tops to still be light brown. Cool on wire rack.

Makes about 35-40 rounded tablespoon sized cookies.

The tips that I have learned is to make sure all your ingredients are at room temp. Don't over mix. Stir in your chips or chunks. Chill your dough. Take cookies out BEFORE they get too brown. I always take them out when I think they might be a tad bit undercooked because I allow for carry over cooking and when they cool they settle.

Dinasour Tracks

They will walk their way into your heart. My kids just love them. And my husband calls them cow patties. Either way they are mighty easy and super yummy!!




Dinasour Tracks
2 c sugar
1/2 cup milk
1 stick of butter
dash of kosher salt
4 Tbs cocoa
1/2 c peanut butter
2 tsp vanilla
2 1/2 C oatmeal, quick cooking works best

Place sugar, milk, butter and cocoa for 1 1/2 minutes. Start timing when mixture reaches a full boil. Remove from heat and add oatmeal, vanilla and peanut butter. Stir until blended. Drop by spoonfuls onto wax paper until cool.

Peanut Butter Chocolate Chip Cookies

Peanut Butter Cookies made even better?





I just kind of made these up and I tell you what they were soft, fluffy and super yummy. Too bad it didn't make that many...or is it too bad?


Peanut Butter Chocolate Chip Cookies
3/4 c creamy peanut butter
1/4 cup crisco shortening
1/4 cup butter ( I used the soft country crock spread)
3 Tbs milk
1 egg
3/4 tsp kosher salt
1 1/4 c packed light brown sugar
1 Tbs mexican vanilla (that's all I use, but regulary vanilla extract would work just fine)
1 3/4 c flour
3/4 tsp baking soda
1 cup milk chocolate chips

Preheat oven to 375. Combine peanut butter, crisco, butter, brown sugar, milk and vanilla in mixing bowl. Beat on medium speed until well blended. Add egg. Incorporate egg. Combine flour, salt and baking soda in bowl and whisk (learned from martha stewart thats how you sift). Add dry ingredients to creamed mixture at low speed. Mix just until blended. Stir in chocolate chips. Drop by tablespoon on baking sheet. I use a silpat lined one. Bake for 6 minutes, then rotate and bake another 6 minutes. Remove and cool on a rack. Made 37 give or take a few samples...