Chocolate Chip Oatmeal Cookies

Step 1:
Mix the following in a large bowl:
1/2 cup butter
1/2 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla

Step 2:
Slowly add the following to the bowl from Step 1, mixing well:
2 cups flour
2 1/2 cups quick oats
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda

Step 3:
Stir in the following:
12 ounces chocolate chips

Cooking Directions:
Spoon 1 inch balls onto a greased cookie sheet. Cook at 375 degrees for 12 minutes.

Peanut Butter Triple Chocolate Chip Cookies

Ingredients:
1/2 cup butter, softened
3/4 cup extra chunky peanut butter *
3/4 cup packed brown sugar
3/4 cup granulated white sugar
2 eggs
1 teaspoon vanilla
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup butterscotch chips
1 teaspoon salt
1 teaspoon baking soda
2 1/4 cups flour

Method:
Preheat oven to 375 F.
This recipe is best if mixed by hand. Stir together softened butter, peanut butter, and the sugars. Stir in eggs, and vanilla. Add chips and stir.
Combine flour, salt, and baking soda. Stir flour mixture into sugar/butter mixture. Dough may appear slightly crumbly, but will hold its shape when pressed together.
Scoop our walnut size proportions of dough and shape into a ball. Place on un-greased cookie sheet and flatten. Bake 9-12 minutes or until lightly browned on edges. Serve warm with cold milk. Makes about 3 dozen cookies.

*Note: Extra chunky peanut butter may be replaced with creamy peanut butter and 1/2 cup chopped peanuts (or, if preferred, leave the chopped nuts out).

Oatmeal Cookies

Ingredients:
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
2 cups oatmeal
1 cup butter softened
1 cup white sugar
1 cup dark brown sugar
1 TBSP vanilla
2 eggs
optional - white chocolate chips, butterscotch chips, or chocolate chips

Directions:
Mix butter and sugars until well blended. Add vanilla and eggs.
Mix in oatmeal.
Combine dry ingredients in a separate bowl, then add to butter mixture. Beat just until mixed.

Drop by tablespoons onto a cookie sheet.
Bake at 350 for 10-12 minutes or until edges are golden.

This time around, I split the dough into thirds, then rolled the portions into logs (about 2 inches thick) and wrapped them in wax paper. Once the dough was chilled, I sliced the dough into half inch discs, put them on cookie sheet, and baked them.

Honey and Spice Cookies

These are a great Fall cookie!

Cream together:
1 cup brown sugar
3/4 cup shortening-butter or margarine doesn't substitute well in this recipe
1 egg
1/4 cup Honey
Add:
2 1/4 cup flour
1 tsp. baking soda
1/2 tsp salt
1/2 tsp ginger
1 tsp cinnamon
1/4 tsp cloves

Mix all ingredients together. roll into cookie sized balls and smoosh with fork. Bake @ 375 for 7-9 minutes.
Yield: about 2 dozen

Monster Cookies

Cream together:
2 cups sugar
2 cups brown sugar
2 sticks butter

Then add and mix well:
6 eggs
2 tsp. vanilla
2 Tbsp. karo syrup
3 1/2 cups peanut butter

then add:
9 cups QUICK oats...(old fashion ones don't work)
4 tsp. baking soda

Stir in 2 cups chocolate chips, 1 cup M&M's and 1 Cup butterschotch chips

Bake @350 for about 8-10 minutes.
Makes 10 Dozen
(I slit recipe in 1/2 when I make it)

Baked Creamy Chicken Taquitos
Recipe by OurBestBites.com
1/3 C (3 oz) cream cheese
1/4 C green salsa ( I use Pace brand Salsa Verde)
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (I throw frozen boneless chicken into a crockpot on low with a little pepper, for a couple hours until tender and shreds)
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Dip 'em in salsa, sour cream, guacamole, or creamy lime-cilantro dressing.

Creamy lime-cilantro dressing
ourbestbites.com
1 pack (1oz) Hidden Valley Ranch Dressing Mix (regular or buttermilk, and ignore directions on the packet)
1C mayo
1/2 C milk (or buttermilk depending on which packet you buy)
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa (I use Pace brand Salsa Verde)
hot sauce (I leave this out)
- Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken

Sour Cream- Milk Chocolate Chip Cookies

1 1/2 c. sugar
1/4 margarine or butter , softened
1 tsp vanilla
1/2 c. sour cream
1/4 c. shortening
1 egg
2 1/4 c. flour
1/2 tsp. baking soda
1/4 tsp salt
1 pckg milk chocolate morsels

Heat oven to 350. Mix sugar, sour cream, maregarine, shortening, vanilla, and egg in large bowl.Stir in flour, baking soda, and salt. Stir in chocolate morsels. Drop dough by rounded and tablesspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12 to 14 minutes or until set and just begin to brown. Cool slightly. Remove from cookie sheet. Cool on wire rack. Makes about 3 1/2 dzn cookies.

Peanut Butter Chip Fudge Cookies

1 box chocolate cake mix
1/2 c. butter
1/2 c. oatmeal
2 eggs
1 c. peanut butter chips

Heat oven to 350. Melt butter until soft.Mix in cake mix, oatmeal, and eggs with beaters until cake mix is wet. Add peanut butter chips. Put on spoon sized balls on cookie sheet. Cook for 7-10 minutes. Let them cool.

Oreos

From my friend Jenny:

1/4 c. water
3/4 c. oil
2 devils food cake mixes
4 eggs
1-2 tub sour cream frosting- depending on how much frositng you want in each cookie.

Mix all ingredients together. You might need to add a little flour. Place equal size dough balls onto cookie sheet. Bake at 350 for 8 minues. Cool on Wire racks. Match cookie sized by twos and frost with sour cream frosting. When you frost them, leave the tops of the cookies on the outside.

Cake Mix Chocolate Cookies

1 box Betty Crocker® SuperMoist® devil's food cake mix
1/2 cup vegetable oil
1 teaspoon vanilla
2 eggs
1/4 cup sugar


1. Heat oven to 350°F. In large bowl, mix cake mix, oil, vanilla and eggs with spoon until dough forms.
2. Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart.
3. Bake 8-10 minutes or until set*. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered.

*My oven cooks hot, I usually bake them for 8 minutes.

This is a Betty Crocker recipe!

Soft Snickerdoodles

1/2 cup butter
1/2 cup margarine
2 large eggs
2 3/4 c flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
3 T sugar
4 tsp cinnamon

1. Preheat oven to 350'
2. Mix butter, margarine, 1 1/2 cup sugar and eggs thoroughly in a large bowl.
3. Add flour, cream of tartar, baking soda, and salt.
4. Mix together.
5. Chill dough for 10-15 min in the fridge.
6. Mix remaining cinnamon and sugar in a small bowl.
7. Use a medium sized scoop and to scoop dough into sugar mixture, roll around then
place on cookie sheet. I like to gently press my cookie dough ball to flatten it a little bit.
8. Bake 8 min. The cookie is perfect if it has a hint of light brown on the edges. Adjust the time according to your taste. My oven cooks hot!
9. Remove cookies to cooling rack immediately.
Enjoy!

Easy Peanut Butter Cookies

1 c. Chunky Peanut Butter
1 egg
1 c. sugar
hershey kisses

Mix ingredients. Roll into ball (makes about 30). Cook for 10 minutes at 375 degrees. After removing from oven, place a hershey kiss in the middle.

August's Theme!

Hey Everyone!

By a slim margin, we will be sharing

COOKIE recipes this month!

Can't wait to try your favorite cookie!

Thanks! Leah

I-Pod Winning Brownies

Brownis Layer:
1 box of brownies
1 1/2 c. chopped, chocolate chips
1/4 c. brown sugar

Layer 2:
1/2 c. chopped mixed nuts
1/2 c. brow sugar

Top:
40 rolos
1/2 c.mixed nuts
1/2 c. chocolate chips

make a box of brownies using the cakelike recipe, add 1 1/2 cup of chopped up chocolate chips and 1/4 cup brown sugar. spread into greased cookie sheet. Take 1/2 cup chopped mixed nuts and mix with 1/2 cup brown sugar and sprinkle over batter. Bake at 375 fot 20-22 minutes. Immediately after pulling out of the oven, press 24 rolos into baked brownies in 4 rows of 6, take 16 more rolos and cut them into quarters and sprinkle those and another 1/2 cup chopped nuts over warm brownies. Take 1/2 cup chocolate chips and melt them in the microwave, pour into plastic baggie and cut tip off the corner and drizzle melted chocolate evenly. they are way better served warm with vanilla ice cream.

Pinto Bean Chiliquiles

8 small corn tortillas
3 TBSP canola oil
salt
3 cloves garlic, minced
onion powder
1 15 oz can pinto beans (drained and rinsed)
1 15 oz can chili beans
2 cups water
shredded cheese (cheddar, monterrey jack, or queso fresco)
sour cream

1. Make tortilla chips by cutting tortillas into 6 wedges. Toss in a bowl with 1 TBSP oil and some salt. Bake in a single layer on a baking sheet in the oven at 350 degrees until edges are golden brown (10-15 minutes). (Or use regular tortilla chips)

2. Heat remaining oil in saucepan, add garlic, and cook till fragrant. Add beans and 2 cups water. Bring to boil and simmer about 10 minutes. Beans should still be soupy. Using a potato masher, mash beans until they form a coarse puree. Bring the beans back to a simmer, and stir in the tortilla chips. Cook until tortilla chips are soft, but retain some chewiness. (You can add water if the beans get too dry.)

3. Sprinkle liberally with cheese, and serve with sour cream or creamy tomatillo salad dressing drizzled on top.

Black Bean Taco Salad

Ingredients
2 cans black beans, drained and rinsed
2 cloves garlic, minced or pressed
2 TBSP canola oil
1 cup water
1 large tomato
1 green onion
cilantro - 1 tsp dried or 1 TBSP chopped fresh
lettuce, in bite sized pieces
olives, sliced
grated cheese - cheddar, queso fresco, or monterrey jack would be good
tortilla chips
creamy tomatillo salad dressing or ranch dressing

Directions
Heat oil in large skillet, add garlic and cook until fragrant. Add beans, stir in one cup of water, and simmer until desired consistency.

Cut tomato into tiny pieces. Cut green onion into small slices and add to tomato. Stir in cilantro.

Layer tortilla chips (I crunch mine up on the bottom), lettuce, beans, cheese, olives, salad dressing, and any other toppings.

If you want to skip a step, you can leave out the mini-pico (tomato, onion, cilantro) and serve with salsa instead.

Cafe Rio Style Creamy Tomatillo Salad Dressing

Place the following in a blender:
3 fresh tomatillos, cut into quarters
juice of 1/2 lime
1/2 cup buttermilk (or make w/dry buttermilk mix)
1/2 cup mayonnaise
1/2 cup sour cream
1 package of dry Ranch Buttermilk Dressing Mix
1 cup fresh cilantro (abt. one bunch)
5 stalks (1/2 bunch) of green onions w/ends
2 cloves crushed garlic
1/2 to 3/4 tsp. salt
1/4 tsp. crushed cayenne pepper
4 tsp. sugar or other sweetener (you might want to taste it w/out first)

Combine well in blender and refrigerate at least one hour.

EASY Mexican Bread

1 bag frozen Rhodes Rolls

1 can diced green chilis

a few TBS diced onion

grated cheese

melted butter

this is so easy to make, but so yummy! I cut up the rolls into 4ths and put them in a casserole dish side by side and allow them to rise. once they have risen, spread the tops with melted butter, sprinkle diced green chilis and onions across the top and cover with grated cheese as desired. Bake according to directions on the rhoades roll package or until as crispy or soft as you want.

Spanish Rice

2 cups long grain rice

1/4 to 1/2 stick butter or margarine

1-2 cloves garlic finely crushed

diced onion (I just eyeball this...but usually about 1/4 of the onion at most)

2-3 TBS diced green pepper (I also eyeball this one)

one 8 oz can tomato sauce

3 cups chicken bullion

grated cheddar cheese

In a large saucepan, melt butter on med-hi setting along with rice, onions, and green pepper. add finely crushed garlic. continue to stir and heat 1-2 mins (rice will be slightly browned). add tomato sauce and chicken bullion. bring to boil. cover and reduce heat to low and simmer approx 20-25 mins or until rice is fully cooked and liquid cooked out. add grated cheese as desired and serve :)

Mexi-Chili Casserole

16 ounce bag of corn tortilla chips
2 cans chili
15 ounce can of enchilada sauce
3-4 cups grated cheddar cheese (I usually use less than this)
8 oz can tomato sauce
1 can chicken (optional - I don't usually include this)

Reserve 1/2 of the chips and 1/2 of the cheese.
Mix all other ingredients in a 9x13 pan. Bake at 350 degrees for 1/2 hour. Top with remaining cheese and bake until melted. (I am usually lazy and mix all the cheese in at the beginning.)
Serve with chips and sour cream if desired. (I eat this basically like a dip.)

Note: This is probably the easiest dinner recipe I have. Besides grating the cheese the rest of it is just opening cans. I like to eat it with Nacho Cheese Doritos - but do NOT use Nacho Cheese Chips on the bottom of the mixture - they will burn in the oven.

Mexican Casserole

2 cans cream of chicken soup
1 small can of Swanson's chicken breast (packed in water)
1 small can chopped green chili (optional)
1/4 c. minced onion
1/4 c. salsa (optional)
1 1/2 c. shredded cheese.
1 pkg (10 count) corn tortillas

Tear up tortillas innto bite sixe pieces and mix with all ingredients EXCEPT CHEESE...only add hlaf of cheese to mix. Put in an 8 x 8 baking dish and top with remaining cheese. Cover and bake at 350 degrreds until cheese is melted and bubbly, about 30-45 minutes.

Mexican Chicken Breasts

1 pkg taco seasoning
1 c. salsa
4 chicken breasts
1/4 c. non-fat sour cream

Put chicken and taco seasoning in plastic bags. Shake and coat well. Place in sprayed casserole dish. Bake 30 minutes at 375 degrees. Top with salsa 5 minutes before done. After it comes out, top with sour cream and serve.

Pork Chops Ole

6 loin pork chops, trimmed
3/4 c. uncooked long grained rice
1 8 oz can tomato sauce
1 med. green pepper.
herb seasoning and pepper to taste
1 1/2 c. water
2 Tbsp. taco seasoning
1/2 c. cheese

In a large skillet coated with nonstick cooking spray, brown pork chops. Sprinkle with seasoning and pepper. Meanwhile in a 13 x 9 baking dish coated with nonstick spray, combine rice,water, tomato sauce, and taco seasoning. Mix well.Arrange on tops; sprinkle with green pepper. Cover and bake at 350 degrees for 1 1/2 hours. Uncover and sprinkle with cheese. Return to oven until cheese is melted.

Mexican Lasagna

1 lb ground beef
1 can (16 oz) refried beans
2 tsp dried oregano
1 tsp ground cumin
3/4 tsp garlic powder
9 uncooked lasagna noodles
1 jar (16 ozs) salsa
2 c. water2
c. sour cream
1 can (2 1/4 ozs) sliced ripe olives, draied
1 c. Mexican-blend cheese
1/2 c. thinly sliced green onions

In a nonstick skillet, cook beef over medium heat until no longer pink;drain. Add refried beans, oregano, cumin, and garlic powder; heat through. Place 3 noodles in 13 x 9 pan coated with nonstick cooking spray; over with half of the meat mixture. Repeat layers. Top with remaining noodles. Combine salsa and water; pour over noodles. Cover and bake at 350 for 60-80 minutes or until noodles are tender. Spread with sour cream. Sprinkle with olivves, cheese and onions.

July's Theme: Mexican

By popular vote, this month's theme is

Mexican Recipes!

Remember its never too late to add recipes from the other months and

don't forget to vote on the theme for August!

Brownie Trifle

This is a delicious and decadent recipe from my friend, Rebecca. Its SO tasty!

1 pkg brownies made according to directions
2 pkg white chocolate pudding, prepared only using 3 cups milk for the 2 pkgs (instead of 4)
2 containers whipped topping
2 candy bars chopped

Cut the brownies into small squares and use half layering in a trifle bowl. Top with half of the white chocolate pudding. Top with 1 container whipped topping. Sprinkle 1 chopped candy bar. Repeat. I used Butterfingers but you really could use anything.

Ham 'N' Potato Bake

2 lbs red potatoes, peeled and cubed
1/2 c. green pepper
1 Tbsp canola oil
1/4 tsp each pepper and dried thyme
1 c. + 2 Tbsp shredded cheese
1 1/2 lbs ham cubes
1/4 c. fresh parsley
1 c. chopped onion
1/2 c. sweet red potatoes
1/3 c. all-purpose flour
2 cans fat-free evaporated milk
2 Tbsp dijon mustard
1 pkg frzn carrots, cooked and drained

Cook potatoes in water until tender; drain. In a large nonskillet, saute onion and peppers in oil until tender. Stir in flour, pepper, and thyme until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; Stir in 1 c. cheese and mustard until cheese is melted. Fold in potatoes, ham, carrots, and parsley. Transfer to a 3 qt baking dish coated with nonstick cooking spray. Cover and bake @ 400 degrees for 20 minutes. Uncover; bake for 10 minutes longer. Sprinkle with remaining cheese.

Chicken Divine

4 chicken breasts, boiled and cubed
1 16-oz frzn brocolli, thawed
2 cans cream of chicken soup
1 c. mayo
1 Tbsp lemon juice
1 c. grated cheese
1 1/4 tsp. curry powder
1 1/4 c. milk

Place chicken cubes in a 9 x 13. Cover with one large pckg frzn broccoli. Combine remaining ingredients and pour over chicken and broccoli. Sprinkle with croutons.

Bake at 350 degrees for 30 minutes.

Cheese and Broccoli Soup

• 6 large carrots
• 1 medium cauliflower
• 1 stalk broccoli
• 3 quarts chicken broth
• 2 chicken bouillon cubes
• 3 cubes butter
• 1 1/2 cups flour
• 1 large jar Cheese Whiz
  

Cut up veggie’s and simmer in broth for 25 minutes. Add bouillon cubes. In another pan melt butter. Add flour and stir until thick and bubbly. Add this to veggie pan. Once this is all stirred in add cheese whiz. Simmer until cheese whiz is melted.

Chicken Barley Soup

• 8 Cups water
• 2 cans Cream of Chicken
• 1 Cup carrots
• 1 Cup celery
• 1 onion
• 1/3 Cup Barley (quick cook)
• 2 to 3 boneless, skinless chicken breasts
  

Boil chicken in 8 cups water until cooked. Shred chicken into bite size pieces. Using the same water, add cream of chicken, barley and chopped carrots, celery and onion. Bring to a boil and stir. Cover and reduce heat to simmer. Let sit for 30 minutes. Add salt and pepper to taste.

Pioneer Stew

• 1 large can kidney beans (drained)
• 1 1/2 tsp chili powder
• 3 Cups water
• 1 large can crushed tomatoes
• chopped onion
• 1 lb ground beef, browned
• 1 can whole kernel corn (drained)
• 1 tsp salt
• 2 bay leaves
  

Add all of the ingredients into a large pot and simmer for 20 minutes. Remove the bay leaves and serve with shredded cheese sprinkled on top. This may be done in a crock-pot as well.

Corn Chip Casserole

I got this recipe from my mother-in-law; it's one of my husband's favorite meals.

Preheat oven to 350.

1lb. of lean ground beef
Fry this with small onion, diced, and 2 cloves of garlic.
Season with salt and pepper.
Add 15 oz. can of tomato sauce, and a cup of corn.
Heat through in the frying pan. Set aside.

Mix together 1 cup of cottage cheese, 1 cup of sour cream, 1~ 4 oz. can of diced green chilies, and a cup of sliced black olives. Set this aside.

Crush about 8 oz. of corn tortilla chips in the bottom of a 9x13" pan. Spread evenly. Top with the meat sauce, then the cheese mixture. Grate 1/2 lb. of Monterrey Jack cheese evenly over the top. Sprinkle a few olives over this.

Bake about 40 minutes until hot and bubbling.
Serves about 8 people

Chicken and Wild Rice Soup

5 2/3 c. water
1 pkg long grain and wild rice mix (4.3 oz)
1 envelope chicken noodle soup mix
1 celery rib, chopped
1 medium carrot, chopped
1/3 c. chopped onion
2 cans cream of chicken soup
1 c. cubed cooked chicken

In a large saucepan, combine water, rice with seasoning pack and soup mix. Bring to boil. Reduce heat; cover and simmer for 10 minutes. Stir in celery, carrot and onion. Cover and simmer for 10 minutes. Stir in chicken soup and chicken. Cook 8 minutes longer until rice and veggies are tender.

Ham (or Spam) and Potato Casserole

3-6 large potatoes OR 3 c. reconstituted potato slices
1 cup (or can of spam), chopped ham
2 small onions, chopped or dash of onion powder
Cheddar cheese, grated

Sauce:
3 Tbsp. butter
2 Tbsp. flour
1 cup beef bouillon, reconstituted (1 tsp. bouillon in 1 cup water)
1/2 cup sour cream ( I use light)
1 tsp Worcestershire sauce
3 drops Tabasco sauce

Cook Potatoes in boiling salted water for approx. 20 minutes until tender. Melt butter in saucepan; add flour, stirring constantly. Cook 3 minutes. Add bouillon, sour cream, Worcestershire sauce, and Toabasco sauce. Stir well. Cook until thick. Arrange potatoes, ham, and onion in casserole dish. Pour sauce over top. Sprinkle with Cheddar cheese. Bake at 350 for 30 minutes. Serves 6.

* I use 3 large potatoes because I like to have more sauce. And I use the Farmland cooked and cubed ham so it makes things quick and easy. I have never tried the Spam, but one of these days I will brave it. We have a couple cans for food storage because that stuff can last up to 60 years! I am sure it would taste just fine either way. But the ham is my favorite!

Tuna Noodle Casserole

• 1 can tuna, drained
  
• 1 can Cream of Mushroom
• 1 Tbsp lemon juice
• 4 Cups (uncooked) egg noodles
• 1 Cup grated cheddar cheese

Cook egg noodles. Mix everything together and top with the cheese. Bake, covered, at 350° for 30 minutes.

Tortilla Soup (white chili)

• 3-4 cans white (Great Northern) beans, drained
• 1 can green enchilada sauce
• 1 can green chilis
• 1 jar Pace Picante sauce
• 1-2 small bags shredded Monterey Jack cheese

Throw everything in the crock pot. Cook for several hours. Serve with tortillas or tortilla chips.

Potato Bacon Soup

This is Jesse's favorite soup!

1 can chicken broth
4 potatoes, peeled and cubed
2 cans corn kernels
2 cans cream of corn
4 slices bacon, crumbled
1 c. milk
salt and pepper to taste

Place chicken broth and potatoes in a pot. Bring to a boil. Cover and simmer for 15 minutes. While simmering, cook bacon and crumble. Add corn and bacon. Cook over medium heat for 30 minutes. Add milk, salt, and pepper. Cook for an additional 10 minutes on medium heat.

Serve with hot corn bread.

June's theme!

Its a tie!!!

We'll be doing
Casseroles & Soups
for the month of June!

Pina Colada Cake

1 pkg white cake mix
1 (15 oz) can cream of coconut (found next to the wines in grocery stores. I haven't found it at Walmart yet)
1 (7 oz) can flaked coconut (or just approx 1/2 a bag)
1 (80z) carton cool whip (light cool whip works just as great)
1 (3 oz) pkg instant coconut pudding
1 (8 0z) can crushed pineapple

*Mix cake as directed adding 1/2 of the coconut to it. Bake as directed in 9x13 inch pan. Cool about 15 minutes. Poke holes in cake with a fork. Pour coconut cream slowly (shake or mix can first) over cake so liquid soaks in. Referigerate over night or 6-8 hours.

Frosting: Combine can of pineapple (leave juice in) in with the dry pudding. Add cool whip and mix all together. Spread on cake, sprinkle with remaining coconut.

This is also a favorite of mine. I almost didn't give out the recipe I love it that much!

Wild Raspberry Dessert

Crust:
1 cube butter (softened)
1 Tablespoon sugar
1 1/2 cups flour
* Mix together with fork and spread in a 9x13 inch pan. Bake at 350 degrees for 15-20 minutes, or until light brown. Cool.

Next layer:
1 cube butter (softened)
8 oz. cream cheese (softened)
2 cups powdered sugar.
*whip together and spread on cooled crust.

Next layer (OPTIONAL)- top with 1 cup chopped nuts. I don't usually add this step

Next:
Mix 1 cup boiling water in with a small box of wild raspberry jello
Add 2 (yes 2!) packages of frozen raspberries.
Pour over top of nuts and refrigerate till set. Approx 1-2 hours.

Last: Top with smaller container of cool whip and keep cool until ready to serve.

This is so refreshing and one my favorite desserts!

Pudding Cake

1 large box cook and serve chocolate pudding
2 cups milk
1 box white cake mix
chocolate chips

Cook pudding and milk until they come to a boil. Stir in white cake mix and pour into a greased cake pan. Sprinkle chocolate chips on top. Bake at 350 degrees for 30 minutes.

Cream Cheese Cookies-UVRMC recipe

These are seriously some of the tastiest cookies I've ever had at the hospital. I was excited when someone had the recipe out at work. ENJOY!

3 3/4 c. flour
1 1/2 tsp baking powder
1 1/2 c. butter
4 1/2 oz cream cheese- use half of an 8 oz cube and save the other half for the frosting
1 1/2 c. white sugar
1 1/2 egg
1 1/2 Tbsp lemon juice-fresh

Cream: cream cheese and butter, add the sugar. Beat well. Add egg and lemon juice and mix well. Add dry ingredients slowly. Drop with small ice cream scoop on greased cookie sheet.

Bake at 350 degrees for 10-12 minutes.

Frosting (MUST HAVE):
6 oz butter
12 oz cream cheese
1 Tbsp lemon juice
3 lbs powdered sugar

Cream together then frost cookies.

Carrot Sheet Cake

4 eggs
1 c. vegetable oil
2 c. sugar
2 c. flour
2 tsp. baking soda
1/4 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
3 c. shredded carrots (about 6 large)
2/3 c. chopped walnuts (optional)
1 c. mini chocolate chips (optional)

Frosting:
1 (8oz.) pkg. cream cheese, softened
1/2 c. (1 stick) butter or margarine, softened
1 ts. vanilla
4 1/2 - 5 c. powdered sugar
2/3 c. chopped walnuts (to sprinkle on top, optional)

Peel and shred carrots; set aside. Preheat oven to 350 degrees. Lightly grease a jelly roll pan.

In a large bowl, beat eggs, oil and sugar until smooth. In a medium bowl, stir or whisk together the flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat until smooth. Stir in carrots (and walnuts if using) with a spoon. Pour into prepared baking pan. Bake 39 minutes, or until a toothpick comes out clean. Cool in the pan, on a wire rack and then frost.

For frosting: IN a large bowl, beat cream cheese until soft; add butter and vanilla and beat until smooth. Gradually add sugar to reach desired consistency. Spread ober cooled cake. If you like nuts, sprinkle them on top. Enjoy!

Grandma's Oatmeal Cookies

1/2 c. (1 stick) butter or margarine, softened
1/2 c. brown sugar
1/4 c. sugar
1 egg
1 tsp. vanilla
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 c. uncooked quick oats
3/4 c. flour
1/2 c. semi sweet chocolate chips or raisins

Optional glaze for raisin cookies:
1/2 c. powdered sugar
1 Tbsp. milk

Preheat oven to 350 degrees. In a large bowl mix butter and both sugars. THen add egga dn vanilla and beat until smooth. Add flour, baking soda and salt and mix well. Then stir in the oats and chocolate chips (or raisins). You might need to use a wooden spoon for that, instead of beaters.

Drop onto prepared cookie sheet about 2 inches apart. Don't flatten them. Bake 10-12 minutes or until barely golden brown. Leave on cookie sheet a minute and then remove cookies to wire racks to cool completely. Makes about 2 dozen cookies.

If you want to glaze raisin cookies, in a small dish, stir together the powdered sugar and milk until smooth. You can use a spoon to drizzle over the top of COOLED cookies. This is SO YUMMY!

Low-Fat Strawberry Cream Trifle

Don't let the title discourage you! This is so yummy and for anyone doing WW, the number of points is only 3 per serving!

4 c. sliced fresh strawberries
6 c. (1/2 inch) angel good cake cubes
1/2 c. sweetened condensed milk
1 1/2 c. cold water
1 small (1 oz.) pkg sugar-free instant vanilla pudding
1 (12 oz.) carton lite Cool Whip, thawed

Allow about 3 hours to chill before serving. Use a 3 quart glass bowl. Rinse and hull the berries; slice enough for 4 cups. If you want, set aside a couple extra berries to decorate on top. Cut cake into 1/2 inch cubes to make about 6 cups; set aside.

In large mixing bowl (not the glass bowl for display) whisk together the sweetened condensed milk and water until combined. Add pudding mix and whisk for 2 minutes. Let stand 2 minutes, then fold in the Cool Whip with a spoon. Spread 1/3 of the pudding mixture (about 1 1/2 cups) into the bottom of trifle or glass bowl. Top with half of the cake cubes (about 3 cups), then half of the sliced berries (2 cups). Repeat layers - pudding, cake and berries. Top with the remaining pudding mixture. Garnish with halved strawberries if you want it to look pretty! Refrigerate at least 3 hours before serving. Serves 12

The Best Pumpkin Cookies Ever

1 c. (2 sticks) margarine or butter, softened
1/2 c. sugar
1/2 c. brown sugar
1 c. pumpkin
1 tsp. vanilla
1 egg, 1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
2 1/4 c. flour
1 1/2 c. chocolate chips

Preheat oven to 350 degrees. In large bowl, mix butter and sugars. Then add pumpkin, vanilla and egg; mix well. Last, add flour, baking powder, baking soda, cinnamon and salt; mix well. Stir in chocolate chips. Bake 16 minutes. Makes about 40 cookies.

Red Velvet Cookies

This recipe is from the Hannah Swensen murder series by JoAnn Fluke.

2 (1 oz) squares unsweetened baking chocolate
1/2 cup butter, at room temp
2/3 cup brown sugar
1/3 sup white sugar
1/2 tsp baking soda
1/2 tsp salt
1 egg
1 Tbsp red food coloring
2 cup flour
3/4 cup sour cream
1 cup semi-sweet chocolate chips

Spray cookie sheet with Pam. Then put parchment paper over cookie sheet and spray with Pam as well. Melt chocolate squares. Mix with butter and sugars until smooth. Add baking soda and mix. Add egg and mix. Add food coloring and mix. Add 1/2 flour and mix. Then add sour cream and mix. Add rest of the flour and mix, scraping down bowl. Mix in chocolate chips by hand. Put dough by teaspoonful onto parchment. Bake at 9 minutes at 375. Put parchment paper onto wire rack to cool. Frost when cool.

Frosting- Mix all ingredients together.
1/4 cup butter
4 oz cream cheese
1/2 tsp vanilla
2 cups powdered sugar