Frozen Hot Chocolate

* 6 pieces (1/2-ounce) chocolate

* 2 Tsp hot chocolate mix

* 1 1/2 tbsp sugar

* 1 1/2 cups milk

* 3 cups ice

* Whipped cream

* Chocolate shavings

Simmer chocolate pieces over a double boiler, till smooth then add hot chocolate mix and sugar. Once complete melted and mixed remove from heat slowly add 1/2 cup milk and cool to room temperature.

Then in blender add the rest of milk, room temp chocolate mix and ice. Blend till smooth, pore into glass and top with whip cream, add sprinkle chocolate shavings on top.

Chicken Pillows

2 cups cooked shredded chicken
1 8oz cream cheese
3 green onions chopped
1/4 cup celery chopped fine
1/2 cup grated cheddar cheese
1/8 teaspoon salt, pepper, garlic powder

1 package of crescent rolls

Mix the items listed above in bowl, and spoon 2 TBS into each crescent roll.

Bake at 350 degrees for 13-16 minutes till golden brown.

If you find the triangle hard to work with you can make larger ones buy using two rolls, in a rectangle shape folded in half. Just add twice the amount of filling since you are using two rolls.

Eat with chicken gravy on top. (Can of Cream of Chicken soup, thinned down with a little bit of milk)

**Dana Variations: Cut cream cheese in ½. Actually – cut entire filling in ½. Would need 2 packages of crescent rolls for full recipe.

Smithalicious = Delicious

My cousin, Matti, and her sister-in-laws all contribute to this great blog - Smithalicious.

I've been coveting several of her recipes & thought you all might like it too!

Pumpkin Spiced Cream Cheese Breakfast Rolls

Just found this recipe on a friend's blog & it looked easy enough...and sounded even more delicious!

Pumpkin Spiced Cream Cheese Breakfast Rolls

2 packages/cans Pillsbury Crescent Rolls
4 0z cream cheese, softened
1/4 Cup brown sugar
1/4 Cup canned pumkin (Libby’s)
1/4 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg

1. Preheat oven to 350 degrees F. Unroll crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined. Spread mixture over crescents leaving a 1/2 inch border around edges. Starting at long end, roll up then cut into 1 inch pieces. Place around 2 9 inch cake pans that have been sprayed with cooking spray. I left the centers open so the rolls form a circle.

2. Bake for 28-30 minutes or until rolls are golden brown. Remove and let cool for 10 minutes. Frost warm rolls with cream cheese frosting recipe below.

FROSTING:
4 oz softened cream cheese
1/2 Cup powdered sugar
1/2 teaspoon vanilla
1 Tablespoon canned pumpkin (Libby’s)
1. Mix all ingredients into a large bowl until smooth. Spread over warm rolls.

Sweet Potato Casserole

This recipe is from my Grandma Evers.

(totally awesome) Pumpkin Pie

I'll preface with I don't care for traditional pumpkin pie. It's way to heavy and solid. This however is a little piece of fluffy heaven.

15 oz (1 can) pure pumpkin
2 (3.4 oz) boxes Instant Vanilla Pudding
1 1/2 tsp Pumpkin pie spice
1 1/3 cp heavy whipping cream
1 (8 oz) container Cool Whip - Add last

Beat/whip together all ingredients, scraping sides often. Pour into a baked pie crust (or graham cracker crust or a gingersnap crust). Chill 2 hours. Enjoy!

Simply delicious and easy.

posted by kollen rae

Pumpkin Fluff Dip

With fall around the corner it's the perfect time to pull out our pumpkin recipes.
What is your favorite pumpkin recipe?

PUMPKIN FLUFF DIP
1 16 oz. container whipped topping
1 5 oz. package instant vanilla pudding mix
1 15 oz can pumpkin
1 tsp. pumpkin pie spice

Mix together pudding mix, pumpkin & pumpkin pie spice.
Fold in the whipped topping.
Chill in fridge until ready to serve.

Serve with graham crackers (honey or cinnamon).

Baked Acorn Squash with Apple Stuffing

This is another recipe from my dad (he now does all of the cooking and is having fun all the comments are from him)

Baked Acorn Squash with Apple Stuffing

1 med. acorn squash

2 small apples, unpeeled, diced

2 tbsp diced celery

1 tsp minced onion

2 tsp butrter, melted

2 tbsp water

Dash of salt

Now the fun part. I added craisens, pineapple and almonds. I thought some orange zest would be good in the mix as well but I forgot to add it so who knows.

Raisens would be good and so would dried cherries and pecans.

I added cinnamon to the mix as well. However, I put it on the squash before baking.

Preheat oven to 400 degrees.

Cut squash in half. Remove seeds. Place cut side down on baking sheet sprayed with PAM.

Combine apples, celery, craisens, almonds, etc. and onion. Add butter and water. Put in small baking dish.

Cover and Bake squash and apple stuffing for 45 minutes or until tender. Remove from oven

Salt squash and fill with the mixture.

We've decided that most squash has no flavor so the more butter and spices you use the better. We had to add some butter (We're trying to lose weight so

we used "I can't believe it's not butter", the light version). Having said that, I cheated and put a dab of butter with it.

Serves 2.

Fruity Salad

This is my dad's recipe and I've tried it. It's delicious. So here goes:

OK! This is a keeper. I made it up today.

Tomatoes -- wedged (preferrably home grown. Or find a farmer.)

red onion -- sliced in half moon shapes

1 pear -- chopped in 1/4 to 3/8 size

1 peach -- chopped the same as the pear

1/4 bell pepper -- diced

1/2 lemon -- squeezed

Italian dressing

Yummy

by kollen rae

Homemade Pizza Dough

Pizza Dough

2 teaspoons yeast

3/4 cup warm water (105 to 110 degrees)

2 cups flour

1 Tbs extra-virgin olive oil

1 tsp salt

Stir the yeast in the warm water to blend. Set aside for about 15 minutes.

Mound the flour on a work surface. I would use a big bowl. Form a well in the center of the flour and add the oil and salt to the well. Add the yeast mixture to the well. Working from the center outward stir the sides of the well into the yeast mixture until all of the flour is incorporated. Continue to mix the dough until a dough forms.

Knead the dough until it is smoooooooth and elaaasssstic and no longer sticky adding small pinches of flour if the dough is too sticky--about 8 minutes. (I guarantee you can't go 8 minutes). Divide the dough in two and shape each into a ball.

Lightly oil 2 large bowls and place the dough in the bowls. Cover the bowls with towels and let rise at room temperature until doubled--about 1 1/2 hours.

Lightly flour your work surface and work your balls!!!!

Just use your hands. A pin just makes it messy and as long as you lightly flour the dough you can make it really thin. OR thick if you like. Although tonight I used a pin and it worked just fine.

by Kollen Rae

Apricot Chicken [Crockpot]

1/2 packet dry onion soup mix
1 small jar apricot or pineapple-apricot jam
1 cup French dressing (or Russian)
4-6 chicken breasts

Optional: You can add some water if you want it a bit juicier.

Combine and cook in crockpot on medium for 4-6 hours.
Remove chicken and shred with a fork.
Replace chicken and heat for another 20-30 minutes.
Serve over rice.

Banana Cream Layered Dessert

This is such a yummy and quick dessert to make. I got this recipe from Kristen Marchant several years ago. I usually make it in a 9x13 cake pan but you make individual ones like in the photo.

• 1 pkg cream cheese
• 1 T. vanilla
• 1 can sweet & condensed milk
• 12 oz. whipped cream (kool whip is great)
• 3 c. milk
• 1 lg pkg vanilla pudding
• 1 box vanilla wafer cookies
• 5-6 banana

Mix softened cream cheese, vanilla, sweet & condensed milk, 1/2 of the whipped cream, 3 c. milk and vanilla pudding in a large mixing bowl. Slice bananas. In a 9x13 cake pan, put one layer of sliced bananas, repeat this step then add the remaining whipped cream and crumble the remaining cookies on top.

Oreo Truffles

1 - 18 oz pkg Oreos, crushed in blender or food processor
1- 8 oz pkg softened cream cheese
Combine Oreos and cream cheese and make into little balls no bigger than the tip of your middle finger. Line a cookie sheet or plastic container with plastic wrap and put wrap in between each layer of cookie balls. This makes 50-65 balls depending on the size.
Put in the freezer.
Melt white chocolate, milk chocolate, or dark chocolate (your choice) in a double boiler.
Dip the balls and then let the chocolate set up.
I like to keep them in the fridge. The center is amazingly moist and creamy and the chocolate has a little crunch.
It is a great activity with the kids!
Jacque

Raspberry Lemonade Cake

I made this the other day & it is a refreshing summer cake.

Got the recipe from an e-mail newsletter I get from BettyCrocker.com. Excellent recipes!
The frosting totally makes it taste like a fresh Twinkie with a twist!

1 cup very hot water
1 box (4-serving size) raspberry-flavored gelatin
1 box Betty Crocker® SuperMoist® white cake mix
1/2 cup frozen (thawed) lemonade concentrate
1/4 cup water
1/3 cup vegetable oil
4 egg whites
1 container (12 oz) Betty Crocker® Whipped vanilla frosting
1 cup frozen (thawed) whipped topping
1 1/2 cups fresh raspberries, if desired
Lemon peel strips, if desired


1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.

2. In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil, and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.

3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.

4. In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.

[Submitted by Dana]

My new favorite Grain

Millet - a tiny grain, explodes into fluffy, crumblike morsels. Mild-mannered millet soaks up flavor from anything it's cooked with. To eat plain (which I have never tried) 1 cp grain, 2 1/2 cp water, yields 4 cp. Bring liquid to a boil, add millet, cover, and simmer 20 minutes.

I personally like this grain in muffins and breads. It would be excellent in Grandma Bread. It just gives a bit of a crunch and it's a whole grain so it adds healthy benefits.

submitted by Kollen

Crunchy Coconut Chicken

1 cup flaked coconut
13 vanilla wafers, crushed
2 1/2 lbs chicken
2 eggs, beaten
1/3 cup butter, melted

On a plate, combine coconut with crushed wafers. Dip chicken in egg, then coat in coconut mixture. Place in shallow baking dish. Drizzle with butter.

Bake at 400 degree for 1 hr or until done.

*If you use chicken tenders -will cook in about 30-35 minutes.

Serve with rice.

[Submitted by Dana]

Lettuce Wrap

So first I'm on a cleanse but these tasted delicious and are incredibly healthy.

Prepare Chicken:
Sprinkle onion salt, and garlic powder generously cook on George Foreman
Cut into thin slices

Sauce:

In a pot put 1/4 cp Braggs Liquid Amino Acids (like soy sauce but healthier)
Garlic 2 cloves minced
Ginger minced about the tip of your pointer finger (fresh ginger root, use your garlic press to mince the ginger)
Cook till boiling

Add the chicken, cook until chicken is hot then turn to low until you are ready to eat it

Lettuce for wrap we used romaine but I bet butter lettuce would be good.
julliened carrots, cucumbers,
thin sliced avocado sprinkled with salt
brown rice
toasted chopped almonds

MMMMMMM.....Good
Submitted by Kollen Rae

Make ahead Frenchtoast

1 loaf of bread. (use can use any bread but I like french bread)
2 cups of Milk
6 eggs
1 tsp vanilla
1/4 tsp salt
1 tsp cinnamon
1/8 tsp nutmeg

Coat 13x9 with cooking spray. Cut bread into cubes place in dish. Mix rest of ingredients and pour over . Put in the refrigerator over night for 2 to 3 hours. Bake at 350 degrees for 40 minutes (sometimes longer depending on your oven, none of the bread should be soggy). Pour topping over before you bake.

Topping:
1 cup brown sugar
2 T corn syrup
1/2 C butter
1 C chopped walnuts or I prefer pecans

Combine all ingredients.
Bring to boil. Simmer until it thickens

Side note: I tried this with the yummy syrup as the topping instead of the topping it called for and it didn't work at all. So don't try that.

Submitted by: Kollen Marchant

Quick Amish Friendship Bread

1 cup veg oil
1 1/2 cups sugar

1 tsp vanilla

3 large eggs

1/2 tsp salt

2 tsp cinnamon

2 1/2 cups flour

1 1/4 cup milk

1/2 tsp baking soda

1 sm. box vanilla instant pudding

1 1/2 tsp baking powder

*Preheat oven to 325.

*Combine oil, sugar, vanilla, eggs, salt and cinnamon in large bowl. Add flour, milk, baking soda, pudding and baking powder.....mix well.

*Grease 2 large loaf pans and sprinkle with a cinnamon sugar mixture, covering sides and bottom. Pour in bread mixture and sprinkle remaining cinnamon sugar mixture on top.

*Bake 55 minutes - 1 hour.

[Submitted by Dana]

Cafe Rio Pork

I give you two versions of this recipe that I found. I made a quick combination of the two recipes last night and it was WONDERFUL!
Happy eating!
Dana

Cafe Rio Pork [1]

2 pounds pork roast

3 cans or 32 oz of Coke [Do not use diet]

1/2 c. brown sugar

dash garlic salt

1/4 c. water

1 can sliced green chilies

3/4 can red enchilada sauce

1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can (32oz)of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1 can (12 oz) of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours.

Remove pork from crock pot and drain liquid left in the pot. Shred pork.In a food processor or blender, blend 1 (32 oz) can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot, cook on low 2 hrs.

Cafe Rio Pork [2]

6 lbs pork or beef
1 16 oz bottle of salsa

1 can of Coke

2 cups brown sugar

Place meat in crock pot and fill it half way up to the meat with water. Cook on high for 5 hours.

Drain off water. Cut meat in thirds. Mix together sauce ingredients and put on top of meat.

Cook an additional 3 hours on high. Shred meat with fork.

[Submitted by Dana]

Meatball Soup

Pour the following ingredients into a large pot and heat:

2 cans beef broth
1 can diced tomatoes with oregano
1 can veg all
2 cups of water
1 bag Armour meatballs
1 tbsp sugar
1/4 cup of parsley
1/2 tsp salt
Cooked rotini noodles

[Submitted by Dana]

Crockpot Chicken Burritos

2-3 pounds boneless, skinless chicken breasts
1 can red beans, undrained
1 can diced tomatoes, undrained
1-2 cloves garlic, minced or pressed
1 can San Marcos brand chipotle chilis in adobo sauce
1 tsp. oregano
1-2 tsp. cumin
1 onion, chopped

Put all ingredients in crockpot on low setting, cook 8-10 hours. Pull apart chicken with forks once cooked.

I like to serve these in tortillas, with shredded cheese, fresh guacamole, salsa, and/or refried beans. Just dump beans in bowl, heat in microwave, and sprinkle with cheese.

[Submitted by Dana]

Apricot Chicken

1/2 packet dry onion soup mix
1 small jar apricot or pineapple-apricot jam
1 cup French dressing
4-6 chicken breasts

Optional: you can add some water if you want it a bit juicier.

Combine and cook in crock-pot on medium for 4-6 hours. Remove chicken and shred with a fork. Replace chicken and heat for another 20-30 minutes. Serve over rice.

[Submitted by Dana]