Christmas Crack Chex Mix

I realize that it's not Christmas, but I made some recently and just had to post it.  My Grandma would make this Chex mix every year when I was growing up and I loved going to her house and grabbing some out of the containers she kept on top of her microwave.  This stuff is so delicious and addicting!

Christmas Crack Chex Mix

1  12.8 oz. box Corn Chex cereal (you can use Rice Chex as well)

1  12 oz. box Golden Grahams cereal

1  7 oz. bag shredded coconut

1  4 oz. bag slivered almonds

1 1/2 cups butter 

2 cups sugar

2 cups corn syrup

Combine Chex and Golden Grahams, coconut and almonds in a large mixing bowl.  In a large sauce pan cook butter, sugar, and corn syrup to the "soft ball" stage...about 235 degrees on a candy thermometer.  Pour over cereal mixture and stir until well coated.  Pour mixture out onto 2 large cookie sheets to cool.  Store in an airtight container.  

Favorite Frosted Brownies

I made these brownies this weekend for my Grandma's 90th birthday party and they were a huge hit.  This is my mother-in-law's recipe and they are our absolute favorite around here.  Really, we don't ever make any other chocolate brownie recipe because this is the only one we want.  It is really hard to eat just one...or maybe I just have no will power when it comes to these delicious brownies.  Either way, they are fabulous!


Favorite Frosted Brownies
1 cup butter, softened
2 cups sugar
4 eggs
2 tsp. vanilla
1 1/2 cup flour
1/2 cup cocoa
1/2 tsp. salt
1 cup nuts (optional)

Frosting
1/4 cup butter
3 1/2 cup powdered sugar
2 Tbsp. cocoa
2 tsp. vanilla
pinch of salt
milk for desired consistency

Cream butter and sugar.  Add eggs and vanilla, mixing well.  Add the rest of the dry ingredients and mix well.  Add nuts.  Pour into greased 9x13 pan.  Bake at 350 degrees for 30 to 35 minutes.  Frost when cool.

Yummy Yams

This year we were able to eat Thanksgiving dinner 3 different times.-I know...it's crazy!  Luckily, they were spread out between three weeks so it wasn't so bad.  At one of the dinners my husband's Grandma made these delicious yams.  They were so good that I had to go back for more.  Of course I asked her for the recipe and couldn't wait to make them myself.  I made up my own pan of these yams on Thanksgiving and they definitely did not disappoint.  They are for sure my new staple yam recipe for the coming years.  

Yams

6 Yams
3 or 4 apples
3 Tbsp. Cornstarch
1 cup sugar
1/2 cup butter
1 tsp salt
2 cups water
2 Tbsp. Lemon or orange juice or 1 Tbsp Tang (I used Tang)

Parboil yam for 20 to 24 minutes.  Don't overcook them.  Cool and slice in pan.  Layer sliced yams and apples in pan before adding the sauce.  Put sauce ingredients together (all except juice) and boil to thicken.  Add juice or Tang.  Pour sauce over yams and bake 45 to 60 (depending on the size of the pan) minutes at 350 degrees, until apples are done.  They need to be bubbly and hot.

Caramel Apple Dip

It's been a long time since I last posted, but I decided it was time to start blogging again.  I hosted a bridal shower this weekend and made this delicious caramel apple dip.  Seriously, it's so yummy!  I love that it's simple to make, but will definitely be a crowd pleaser.

Caramel Apple Dip
Recipe adapted from http://www.blessthismessplease.com
Makes about 4 cups

1/2 cup salted butter
1 1/2 cups brown sugar
3/4 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 tsp. vanilla

In a medium saucepan, melt butter over medium heat.  Add the brown sugar, corn syrup, and sweetened condensed milk, stirring to combine.  Stir constantly until mixture comes to a light bubbly boil.  Remove from heat right away and add the vanilla.  Stir to combine.  Serve warm or at room temperature with apple slices.

Note:
Don't let the caramel come to a full, rolling boil.  Just let it get nice and bubbly and then take it off the heat.  It will get too hard if you cook it too long.

Baked Zucchini with Mozzarella

With it getting warmer outside I am constantly in the mood for fresh vegetables and fruit.  I can't wait to have my own little garden to grown some yummy stuff.  One thing that I would definitely plant would be zucchini.  I love zucchini!  Whenever I make this zucchini recipe these are just flying off the pan.  Seriously, we never have any left over, because they are so good!  

Baked Zucchini with Mozzarella
Recipe adapted from Jamie Cooks It Up!

2 medium sized zucchini
garlic salt
shredded mozzarella cheese

Slice zucchini into 1/2 rings.  Lay them out flat on a large cookie sheet.  Sprinkle with garlic salt.  Bake in the oven at 350 degrees for about 10-15 minutes or until crisp and tender.  Take pan out of the oven and sprinkle with cheese.  Turn the oven to broil, put the zucchini back into the oven and let the cheese melt for about 3-5 minutes.

Cinnamon Banana Bread

We love ourselves a good loaf of banana bread around here!  Add some cinnamon and you have all kinds of goodness going on!  I found this recipe and just had to try it.  The smell was so heavenly while it was baking that I could hardly wait until it was done cooking to have a taste.  My family devoured this bread and so I am sure we will be making more again very soon! 

Cinnamon Banana Bread

Adapted from Lovin' From The Oven

3 over-ripe bananas, smashed up
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
dash of salt
1 1/2 cups flour
For the swirl:
1/3 cup sugar
1 Tbs cinnamon

Preheat oven to 350. Butter and flour a loaf pan. Mine was 9 x 5, but you could use any sort, I suppose. Just keep a close eye on it in the oven, and adjust the time as needed.  Mix bananas, butter, sugar, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix! In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon.  Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.  Bake for 50-60 minutes, but remember, if you’re using a different-sized loaf pan, be careful and keep a close eyeball on it!

Indoor S'mores

When I was growing up my older brother would often make these indoor s'mores for us.  I loved them!  So when my husband randomly started talking about how we haven't had them in a long time I just had to make some right away.  The next day I ran to the store and bought all the ingredients just to make these.  Boy, oh boy was it worth it!  These are delicious!  We will definitely be making some more of this very soon!

Indoor S'mores
8 cups Golden Grahams cereal
5 cups miniature marshmallows
1 1/2 cups milk chocolate chips
1/4 cup light corn syrup
5 Tbsp. butter
1 tsp. vanilla
1 cup miniature marshmallows

Measure cereal into a large bowl and set aside.  Spray large pan with non-stick spray.  In a large microwavable bowl, microwave 5 cups miniature marshmallows, chocolate chips, corn syrup, and butter uncovered on high 2 to 3 minutes 30 seconds, stirring after every minute until melted and smooth when stirred.  Stir in vanilla.  Pour over cereal and toss until completely coated.  Stir in 1 cup marshmallows.  Pour mixture onto pan.  Store covered at room temperature for up to 2 days.

Homemade Gumdrops

 Happy Valentine's Day!  I made these yummy gumdrops for my kids to give as part of their Valentines for their friends.  They had Mickey Mouse Valentine's and so I figured it would be fun to use the Mickey cookie cutter shape.  I thought they turned out really cute and I was surprised how easy they were to make.  

Homemade Gumdrops
2 1/2 cups sugar, divided
1 1/2 cups applesauce
2 pkgs. (3oz. each) red gelatin
2 envelopes (.25 oz each ) unflavored gelatin
1 tsp. lemon juice

Coat a 9 x 13 baking dish with cooking spray and place in refrigerator.  Combine 2 cups sugar, applesauce, red gelatin, unflavored gelatin, and lemon juice in a large saucepan.  Let stand for 1 minute.  Bring to a boil over medium heat stirring constantly.  Boil for 1 minute and then immediately poor into cold baking dish.  Refrigerate until firm (about 3 hours).  Loosen sides of gelatin with a spatula and onto cutting board or wax paper.  Use sharp cookie cutters to cut out gumdrops.  Sprinkle sugar over a piece of wax paper and place gumdrops on top of sugar.  Let dry out for 8 hours or until slightly sticky.  Roll in remaining sugar and store in airtight container.

Delicious Homemade Rolls

I love homemade rolls!  My husband is a pro at making rolls and so he has been the designated roll maker in our household for years.-His Mom trained him well.  So up until recently I've just let him do it.  However, the past few months I have been working on my roll making skills.  I'm definitely not as speedy as he is at forming the rolls, but I am getting there.  This is my mother-in-law's recipe and it is our favorite!  If you're looking for a delicious homemade roll to add to your dinner...this one's for you!

 

Mom's Best Hot Rolls

2 cups warm water

2 Tbsp. yeast or 2 pkgs.

1/2 cup sugar

2 tsp salt

6 Tbsp butter, melted

6 cups flour

Combine warm water, yeast, and sugar in mixer.  Let set to soften yeast.  Add salt and butter.  Add in flour and mix for about 8 minutes.  Cover and let rise for about an hour.  Form into rolls and raise again for another hour.  Bake at 375 for 14-16 minutes.  

Chicken Noodle Soup

Yesterday, we had a crazy winter storm.  It literally dumped buckets of snow here and is still going! Thankfully, I had no where I needed to be.  So we just hunkered down and stayed warm inside.  And what better way to stay warm then making some homemade chicken noodle soup.  This is my Mom's recipe that she would make for us all the time growing up and I love it!  It's just good comfort food on a cold winter day!  

Chicken Noodle Soup

5 or 6 chicken tenders cooked and chopped

Chopped carrots, about 3 handfuls or 14 oz. bag of frozen carrots

Chopped celery, as much as you want

1/2 medium onion, chopped

1 cup rice

1 bag Egg Noodles

Salt & pepper to taste

1 Tbsp. chicken bouillon 

In a large pot boil 5 to 6 cups of water with chicken bouillon.  Add carrots, celery, and onion and boil until soft.  Once the veggies are soft, add rice, noodles, and chicken.  Cook about 30 minutes until rice and noodles are cooked.  Add salt and pepper to taste.  

Chicken Roll-Ups

Chicken roll-ups were one of my favorite meals when I was growing up.  I remember begging my mom several times to make them.  Since they are one of my hubby's favorite meals, and the kids will eat them, we make them quite frequently around here.  This is a fast, and easy meal to throw together for a yummy meal for your family.  

Chicken Roll-Ups

2 cups of chicken, cooked and cut into chunks

1 block cream cheese

1 tsp. pepper

2 tubes crescent rolls

bread crumbs

melted butter

Cream of chicken soup

1 can of water

Preheat oven to 350 degrees.  Mix together cooked chicken, cream cheese, and pepper in a medium bowl.  Unroll crescent rolls and place a spoonful of the cream cheese mixture on each one and roll up.     Roll each crescent into the melted butter and then roll in the bread crumbs until completely covered.  Place on greased cookie sheet and bake for 20 minutes.   In a small sauce pan pour in one can of cream of chicken soup and mix in one can of water.  Heat on low until warm.  Serve over warm chicken roll-ups.  

Pumpkin Pancakes

This weekend I made my family our traditional pumpkin pancakes.  I make these every year around Halloween and Thanksgiving.  These are delicious!  We love that they fill our whole house with a yummy fall scent.  My husband says they are more like a dessert than a breakfast food.  I would have to agree with him.    We love these pancakes!  

Pumpkin Pancakes

1 1/2 cups milk (I used 2 cups to help thin out the batter)

1 cup pumpkin puree

1 egg

2 Tbsp. vegetable oil

2 Tbsp. vinegar

2 cups flour

3 Tbsp. brown sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground allspice

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. salt

In a bowl, mix together the milk, pumpkin, egg, oil, and vinegar.  Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt in a separate bowl.  Stir into the pumpkin mixture just enough to combine.  Heat a lightly oiled griddle over medium high heat.  Pour the batter onto the griddle, using approximately 1/4 cup for each pancake.  Brown on both sides and serve hot.  

Note: This batter comes out extremely thick.  I always add extra milk to help thin out the batter so the pancakes aren't so thick.  

Chocolate Chip Pumpkin Bread

 Since it is Fall, I feel the need to be baking lots of pumpkin treats.  I already told my husband that we are having pumpkin pancakes this weekend.  Yum!  Anyway, one of our favorites fall treats is chocolate chip pumpkin bread.  There's something about the chocolate chips and pumpkin flavor that is just awesome!   

Chocolate Chip Pumpkin Bread
Recipe adapted from allrecipes

3 cups white sugar
1 (15 oz.) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups flour
1 Tbsp. ground cinnamon
1 Tbsp. ground nutmeg
2 tsp. baking soda
1 1/2 tsp. salt
1 cup semisweet chocolate chips

Preheat oven to 350 degrees.  Grease three 9x5 inch loaf pans.  In a large bowl, combine sugar, pumpkin, oil, water, and eggs.  Beat until smooth.  Blend in flour, cinnamon, nutmeg, baking soda, and salt.  Fold in chocolate chips.  Pour batter in greased loaf pans.  Bake for 1 hour, or until an inserted knife comes out clean.  Cool on wire racks.

Snickerdoodle Cupcakes

I threw a baby shower for a lady in my ward and made these scrumptious little cupcakes for the party.  If you like snickerdoodle cookies, then you are bound to love these cupcakes.  Topped with the cinnamon cream cheese frosting makes them irresistible!

Snickerdoodle Cupcakes
Recipe adapted from Recipe Girl
Yield: 28 cupcakes

CAKE:
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 Tablespoon ground cinnamon
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/4 cups whole milk

ICING:
12 ounces cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 pound powdered sugar, sifted
2 Tablespoons brown sugar
1/2 Tablespoon vanilla extract
1 teaspoon ground cinnamon

Preheat oven to 350 degrees. Line 28 muffin tins with paper liner.  Sift together both flours, baking powder, salt, and cinnamon.  In a large mixing bowl, cream together butter and sugar until pale and fluffy.  Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed.  Beat in vanilla.  Add the flour mixture in three parts, alternating with additions of milk, beating until combined after each addition.  Divide batter evenly among lined cups, filing each about 3/4 full.  Bake 20 minutes, or until toothpick inserted into the center of one of the cupcakes comes out clean.  Remove to a wire rack to cool completely before icing.  

Icing: In a medium bowl, blend the cream cheese and butter.  Add in sugars, vanilla, and ground cinnamon.  Spread onto cooled cupcakes or pipe on the frosting with a piping bag.  

Peach Freezer Jam

My parents have several fruit trees in their backyard and so this year they gave me a ton of their peaches.  I was thrilled, of course!  Who doesn't love a big juicy fresh peach?!  So besides just eating the peaches I decided to make a few different peach things.  I've never made peach jam before, but I figured it would be a great way to use up some of these delicious peaches.  Boy, am I glad that I did!  I am in love with this tasty peach jam!  I made a few batches, and ended up with lots and lots of jam. So I took a few plates of peach muffins and peach jam around to share with my neighbors.  Total peach overload!  Anyway, this peach freezer jam is delicious and I will definitely be making it again next year!

Peach Freezer Jam

Prep Time: 30 min

Total Time: 24 hr 30 min

Makes: About 6 (1-cup) containers

3 cups prepared fruit (about 2 lb. fully ripe peaches)

4-1/2 cups sugar, measured into separate bowl

2 Tbsp. fresh lemon juice

3/4 cup water

1 box SURE-JELL Fruit Pectin

Rinse clean plastic containers and lids with boiling water. Dry thoroughly.

Peel and pit peaches. Finely chop or grind fruit. Measure exactly 3 cups prepared peaches into large bowl. Add sugar and lemon juice; mix well. Let stand 10 min., stirring occasionally.

Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to peach mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)

Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Black Bean Brownies

Several months ago, I went to a church activity and someone had made brownies for the dessert.  I had one, of course, and thought they were delicious.  I was shocked to find out later that they had black beans in them!  I love black beans, but I had never thought of putting them in brownies before then.  So yesterday when I went to make dessert I remembered those same black bean brownies and decided to give them a try.  First off, they were the easiest things in the world to make!  Second, my husband had no idea there were black beans in them until after he had eaten one and declared it delicious....then I told him and he still loved them!  Total success!  

Black Bean Brownies
Recipe adapted from Allrecipes

1 can black beans rinsed, & drained
3 eggs
3 Tbsp vegetable oil
1/4 cup cocoa powder
1 pinch of salt
1 tsp vanilla
3/4 cup sugar
powdered sugar

Preheat oven to 350 degrees.   Lightly grease an 8x8 square baking dish.  Combine the black beans, eggs, oil, cocoa powder, salt, vanilla, and sugar in a blender; blend until smooth; pour the mixture into the prepared baking dish.  Bake in the oven for 30 minutes.  Sprinkle the top of brownies with powdered sugar.

Homemade Glazed Doughnuts

My husband and I recently made our first attempt at homemade doughnuts.  My husband was having a doughnut craving and so we went on a hunt for a good doughnut recipe online.  This was one of the best ones we found and we loved it.  I would recommend doing this with someone since they make about a zillion  (even though the recipe claims it makes only 18, it made about 45 for us).  It's good to have someone frying them while another person can glaze the doughnuts.  These doughnuts are so tasty we couldn't stop eating them.  We even brought them the next morning for a family breakfast and they still tasted good.  

Homemade Glazed Doughnuts
Recipe adapted from All Recipes
Makes about 45 doughnuts
Total time: 2 hours 40 minutes

• 2 envelopes active dry yeast
• 1/4 cup warm water (105 to 115 degrees)
• 1 1/2 cups lukewarm milk
• 1/2 cup white sugar
• 1 teaspoon salt
• 2 eggs
• 1/3 cup shortening
• 5 cups all-purpose flour
• 1 quart vegetable oil for frying
•  
• 1/3 cup butter
• 2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla
• 4 tablespoons hot water or as needed

Directions

1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

Easy Garlic-Parmesan Rolls

Last week I made these delicious garlic-Parmesan rolls for dinner and they were so yummy.  We all couldn't stop eating them.  I made these with spaghetti and I loved dipping them in the marinara sauce.  So good!  These rolls would be great paired with any Italian dish or even just as an appetizer, either way they will get gobbled right up!  

Easy Garlic-Parmesan Rolls

Recipe adapted from Our Best Bites

1 stick (1/2 cup) butter
4-5 cloves garlic, minced or pressed
2 teaspoons Italian seasoning
1/2 cup grated Parmesan cheese (fresh or canned)
20 rise and bake frozen rolls (like Rhodes)

Place the butter, garlic, and Italian seasoning in a microwave-safe dish and heat until melted. Whisk in the Parmesan cheese.

Place the frozen dough balls in a large bowl. Drizzle the butter/cheese mixture over the dough and then toss quickly to evenly coat the dough in the butter and cheese. Place the dough in a 9×13″ pan and allow to rise until doubled (follow the package directions). Bake according to package directions until the rolls are evenly golden on top and serve as soon as you can pull them apart without hurting yourself. Makes 20 rolls.

Lemon Zucchini Muffins

I think I've turned into some sort of muffin addict.  No really, I make muffins about once a week.  Part of it is that my almost 3 year old LOVES muffins, so it's an easy way for me to sneak in some fruits and/or veggie that he will eat.  The other reason is that my hubby and I love them too.  My hubby will take several as snacks to work and it works out great. So be prepared for more muffin recipes to come!
I was having a craving for something lemony about a month ago and went searching on Pinterest for a good recipe.  Luckily, these muffins did the trick and satisfied my lemon craving.  The glaze on top makes me feel more like I'm eating dessert rather than muffins, but either way it's delicious!



Lemon Zucchini Muffins
Adapted from Cooking a Blue Streak
Makes 15 muffins

2 cups flour
2 tsp baking powder
1/2 tsp salt
1 zucchini
zest of a lemon
2 eggs
2/3 cup sugar
1/2 cup extra virgin olive oil
1/2 cup buttermilk
4 Tbsp lemon juice, divided
1 cup powdered sugar

Preheat oven to 350 degrees.  Spray muffin pan with non-stick spray and set aside.  In a bowl combine flour, baking powder, and salt.  Set aside.  Wash the zucchini and trim off the ends.  Then grate it.  Zest lemon.  In a mixing bowl, whisk together the eggs.  Add in the sugar, extra virgin olive oil, buttermilk, and 2 Tbsp of lemon juice from your lemon to your eggs.  Mix well and add in the zucchini and lemon zest.  Then add in the dry mixture and stir until just combined.  Bake 16-18 minutes, or until toothpick test in the center comes out clean.  Cool on a rack.  When they are cooled, whisk together the powdered sugar and remaining 2 Tbsp of lemon juice.  Spoon some of the glaze onto each muffin, spreading it around with the back of the spoon.

Strawberry Spinach Salad & Strawberry Vinaigrette Dressing

I love summer!  I also love the fresh fruit that comes along with the warm weather!  This is one of my favorite go-to salads since it's so easy to throw together.  Sometimes I add the nuts and sometimes I don't, just depends on my mood.  Either way this salad is so delicious!

Strawberry Spinach Salad
2 bunches spinach or package of baby spinach
1 pint fresh, sliced strawberries
nuts (optional)

Dressing:
1/2 cup oil
1/4 cup vinegar
1/2 cup sugar
3 strawberries
1 1/2 tsp minced onion
1/4 tsp paprika
1 1/2 tsp poppy seeds (optional)


Wash spinach and strawberries.  Slice strawberries and add them to the spinach.  Add nuts if desired.  Blend dressing ingredients in blender and add to salad just before serving.  Enjoy!