Peanut Butter Brownies

Ingredients:

For the Brownies:

1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract

For the Peanut Butter Swirl:

½ cup (8 tablespoons) unsalted butter, melted
1 cup powdered sugar
1½ cups creamy peanut butter
½ teaspoon salt
1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.

2. In a medium bowl, whisk the flour, salt, and cocoa powder together.

3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

6. Pour the batter into the prepared pan and smooth the top.

7. In a medium bowl, whisk together all of the peanut butter swirl ingredients. Using a spoon, place dollops of the peanut butter mixture all over the top of the brownie batter. Using a butter knife, swirl the chocolate and peanut butter, running the knife crosswise and lengthwise through the batters.

8. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.

9. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G1). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew and blogger at BellaOnline!! Happy & Satisfied!!

Peanut Butter Cup Bars

Ingredients:

½ cup unsalted butter
1¾ cups powdered sugar
1 cup smooth peanut butter
¾ cup graham cracker crumbs
¼ cup unsalted butter
½ cup milk chocolate chips

Directions:

1. Line an 8x8-inch square pan with foil, leaving enough to hang over the sides, then butter the foil. Set aside.

2. In a medium saucepan, melt the ½ cup of butter over low heat. Once melted, remove from heat and stir in the powdered sugar until smooth. Stir in the peanut butter and graham cracker crumbs until completely combined and smooth. Spread the peanut butter mixture into the prepared pan and smooth the top.

3. In the now-empty saucepan, melt the ¼ cup unsalted butter. Add the chocolate and stir until almost completely melted. Remove from heat and continue stirring until completely melted. Pour the melted chocolate over the peanut butter layer and smooth into an even layer.

4. Refrigerate for at least 30 minutes to set. Remove from the pan using the foil overhangs and place on a cutting board. Slice into 16 bars and store in an air-tight container in the refrigerator

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G1). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew and blogger at BellaOnline!! Happy & Satisfied!!

COUGH REMEDY

Ingredients:

¼ teaspoon Cayenne
¼ teaspoon Ginger
1 Tablespoon Cider Vinegar  2 Tablespoon Water
1 Tablespoon Honey

Directions:

Dissolve cayenne and ginger in cider vinegar and water. Add honey and shake well. Take 1 Tablespoon as needed for cough. 

Note: this doesn’t dissolve perfectly. Always shake well before using.

There is no need to refrigerate, although you can if you would like!! It has a long shelf life!!

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G1). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew and blogger at BellaOnline!! Happy & Satisfied!!

Raspberry Pretzel Salad

Ingredients:

2 c	pretzels, coarsely crushed
3/4 c	butter or margarine, melted
1 1/4 c	sugar
8 oz	cream cheese, room temperature
8 oz	whipped topping
1 bx	raspberry jello, 6 oz.
1 c	water, boiling
1/2 c	marshmallows, mini
2 pkg	frozen raspberries, thawed (10 oz each)

Directions:

1. Combine crushed pretzels, margarine, and 3 tablespoons sugar; mix well. Press into a 13X9-inch baking dish. Bake in a preheated 400 degree oven 8 minutes. Remove and let cool completely.

2. In a large mixing bowl with an electric mixer, beat cream cheese and remaining cup of sugar until well blended. Fold in whipped topping. Spread over cooled pretzel crust. Refrigerate until chilled.

3. In a mixing bowl, dissolve jello in boiling water. Add marshmallows and stir until melted. Add raspberries with their juice. Let stand 10 minutes. Pour over cream cheese layer.

4. Refrigerate until firm. Cut into squares to serve.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G1). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew and blogger at BellaOnline!! Happy & Satisfied!!

Pecan Pie Cheesecake

Ingredients:

1 (2-pound, 4-ounce) package frozen Special Recipe Southern Pecan Pie

2 cups graham cracker crumbs

1/2 cup Granulated Sugar

1/2 cup butter, melted

1/4 teaspoon Cinnamon

2 (8-ounce) packages Cream Cheese, softened

2 large eggs

2/3 cup sour cream

1/2 cup half-and-half

1 teaspoon vanilla extract

1 cup Confectioners Sugar

1 tablespoon all-purpose flour

19 pecan halves

Directions:

1. Preheat oven to 325°. Thaw pecan pie according to package directions. Cut evenly into 20 thin slices, keeping wedges intact, and set aside.

2. Stir together graham cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2 inches up sides of a 10-inch springform pan.

3. Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan. Reserve remaining pecan pie wedges for another use.

4. Beat cream cheese until smooth; add eggs, 1 at a time, beating after each addition. Add sour cream, half-and-half, and vanilla; beat until blended. Fold in confectioners sugar and flour. Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place. Arrange pecan halves evenly around edge and center.

5. Bake at 325° for 50 minutes. Turn off oven, and let cheesecake stand in oven 1 hour. Remove to a wire rack, and let cool completely. Chill at least 8 hours or overnight before serving.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G1). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew and blogger at BellaOnline!! Happy & Satisfied!!

Recipe Blog Explanation

In the interest of full disclosure:

I just thought I should clarify that I use this Recipe Blog as a means of collecting recipes I want to try. After I try them, my goal is to go back in to the recipe and mark any changes I made or what I would do differently. Very few of these recipes are ones that I have created on my own – I am testing others’ recipes for my family.

Make today the day you create something for YOUR family and friends.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Pumpkin Bars

INGREDIENTS:

2 cups flour

2 tsp. baking powder

2 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. salt

1 tsp. baking soda

4 eggs

1  2/3 cups sugar

1 cup oil

1 small can pumpkin puree

DIRECTIONS:

Sift dry ingredients and set aside.

In a large bowl, combine eggs, sugar, oil and pumpkin until light and fluffy.

Add the dry ingredients, gradually. Mix well. 

Spread batter into a greased 15x10x1 baking pan.

Bake at 350 degrees for 25 – 30 minutes or until a toothpick inserted comes out clean.

Cool completely.

Frost and serve.

Store in Refrigerator.

Frosting:

INGREDIENTS:

8oz. cream cheese

1/2 cup  softened butter

4 cups powdered sugar

2 tsp vanilla

1 Tbsp milk

DIRECTIONS:

Cream together butter and cream cheese until smooth and fluffy. 

Add powdered sugar, vanilla and milk. 

Mix on high speed until smooth creamy. 

Frost Pumpkin Bars :)

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Swirly Raspberry Rolls

This one is on my MUST TRY List :)

Ingredients:

Dough:

1 cup milk

2/3 cup granulated sugar

2 packets active dry yeast (1 1/2 tbs)

1 stick (4oz) unsalted butter, softened

2 large eggs

1/4 tsp salt

4 1/4 to 4 1/2 cups all-purpose flour

Filling:

10oz frozen raspberries (not thawed)

1/4 cup plus 2 tbs sugar

1 tsp cornstarch

Glaze:

3/4 cup confectioners' sugar

3 tbs unsalted butter, melted

1 1/2 tbs heavy cream

DIRECTIONS:

1. First, heat up the milk until it is lukewarm. Pour it into your electric mixer bowl, and add the sugar and yeast to it. Mix a little bit, then cover the bowl with a dish towel and let sit for about 5 minutes, until the mixture is frothy. Next, with the mixer running, add in the softened butter, eggs and salt. Slowly begin adding in the flower until a soft dough forms (if the dough is too sticky, add a little more flour). Using the dough hook attachment, beat the dough on medium-high speed for about 10 minutes. Next, form the dough into a ball, place in a greased bowl, cover and let sit in a warm place for about 1 to 2 hours, until it doubles in size.

2. Prepare your baking pan by lining it with parchment paper and buttering/spraying it with cooking spray. Once the dough has risen, turn it out onto a floured surface and roll it into a 10x24 inch rectangle.

3. In a small bowl, mix together the frozen raspberries, sugar and cornstarch. Spread that over the dough and tightly roll it up. Using a sharp knife, cut the log into 16 equal sized slices (you will need to do this pretty fast, because the raspberries will start melting very quickly). Place the rolls into your prepared baking pans, cover them and let them rise in a warm place for another hour to two hours.

4. Preheat your oven to 425 degrees F, and bake the rolls for about 25 minutes until they are beautifully golden brown and the juices are bubbling. Let cool. Next, prepare your glaze by whisking together the confectioners' sugar, butter and heavy cream in a small bowl. Once the rolls have cooled a little, drizzle the glaze over the top. Serve warm!

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Breakfast pizza

Drummond, Ree (2012-03-27). The Pioneer Woman Cooks: Food from My Frontier (Enhanced) (p. 26). HarperCollins ebooks. Kindle Edition.

Ingredients:

1 pound thick-cut peppered bacon

3 cups frozen hash browns

2 tablespoons vegetable oil

1 red bell pepper, diced

1 green bell pepper, diced

1 yellow bell pepper, diced

Pizza Dough

½ cup salsa, plus more for serving (your favorite store-bought variety)

12 ounces fresh mozzarella, sliced

8 large eggs

Salt and black pepper to taste

Directions:

Preheat the oven to 475°F.

Place the oven rack in the lowest position.

Fry the bacon until chewy, then chop it into bite-size pieces.

Fry the frozen hash browns in a large skillet over medium-high heat with 1 tablespoon of the vegetable oil until they’re just starting to turn golden brown. Remove from the pan and set them aside on a plate.

In the same skillet, fry the red, green, and yellow bell peppers over medium-high heat in the remaining 1 tablespoon vegetable oil for about 5 minutes, or until nice and brown. Set aside.

Roll out the pizza dough on a lightly oiled baking sheet. Spread salsa all over the surface

Evenly distribute the sliced mozzarella over the top.

Sprinkle on the hash browns…

The fried bell peppers…

And the bacon.

Next comes the fun part! Crack the eggs here and there all over the surface of the pizza. – Honestly, for my family – I will scramble the eggs, because my husband and children do not like runny yellow egg yolks :) Or maybe do boiled egg slices over the top – that would be prettier!!

Finally, sprinkle on salt and pepper to taste.

Bake for 13 to 15 minutes, or until the crust is golden brown and the eggs are set but still slightly soft. Cut into large pieces and serve immediately with extra salsa.

Variations • Substitute finely diced ham for the bacon. • Serve with fresh pico de gallo or sour cream. • Sprinkle the top with chopped cilantro.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Make-Ahead Muffin Melts

Recipe from: Drummond, Ree (2012-03-27). The Pioneer Woman Cooks: Food from My Frontier

Makes 12 muffin melts

Ingredients:

1 cup bacon (cooked and cut – approx 12 pieces)

12 hard-boiled eggs- peeled and chopped

2 cups grated Cheddar cheese

1 cup (real) mayonnaise

1 heaping tablespoon Dijon mustard, or more to taste

½ teaspoon garlic powder

5 dashes of Worcestershire sauce

6 English muffins, split – or rolls or bran muffins would be good too!!

Directions:

Add the cheese, the chopped bacon, and the mayonnaise to a bowl.

Next, add some Dijon mustard… Along with the garlic powder and Worcestershire sauce.

Fold all the ingredients together, then give it a taste. Add more of whatever you think it needs!

Preheat your oven’s broiler to low.

Spread a good amount of the spread on the halved English muffins.

Place them on the lower rack of the oven and broil them for 3 to 4 minutes, being careful not to burn them. The topping should be hot and the cheese should be melted.

Variations • Stir finely diced onion and/or bell pepper into the egg/cheese mixture. • Use Pepper Jack cheese instead of Cheddar for a little kick. • Toast on a bagel half instead of an English muffin. • Spread on sandwich bread and add lettuce and tomato for a twist on egg salad.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Soft & Chewy Sugar Cookies

Yield: About 24 cookies Prep Time: 15 minutes Cook Time: 15-18 minutes

Ingredients:

2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
2 sticks unsalted butter, softened but still cool
1 cup granulated sugar
1 tablespoon light brown sugar
1 large egg
1½ teaspoons vanilla extract

Directions:

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray. Whisk the flour, baking powder, and salt together in a medium bowl; set aside.

2. Cream the butter, the 1 cup granulated sugar, and the brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.

3. Roll a heaping tablespoon of dough into a 1½-inch ball between moistened palms. (Option: roll dough in sugar) Place on cookie sheet. Repeat with the remaining dough, moistening your hands as necessary and spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet). Flatten each cookie with a buttery covered glass cup. (you can dip in sugar prior to flattening).

4. Bake until the cookies are golden brown around the edges and their center are just set and very lightly colored, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets about 3 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Baked Party Sandwiches

(from the Sunday Baker)

1 package of King's Hawaiian Rolls

1/2-1 lb. good ham deli meat

Swiss cheese, thinly sliced

1/2 c. butter, melted

3 T. worcheshire sauce

2 T. mustard

2 T. brown sugar

dash of onion powder

METHOD:

1. Cut the rolls in half and line the bottom of a baking pan with the bottoms of the rolls. Layer the ham slices, then cheese and place the top half back on.

2. Mix together the butter, worcheshire, mustard, brown sugar and onion powder. Pour the whole works over the buns, drenching each one. Cover tightly and marinade anywhere from 4-24 hours.

3. Preheat the oven to 350 degrees. Bake for 15 minutes,uncovered,or until cheese is melted and bun tops are a bit golden.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Zuppa Toscana in the Slow Cooker

Ingredients:

• 1 lb breakfast sausage – break up into crumbles
• 4 large russet baking potatoes – diced
• 2-3 carrots-  diced
• 2-3 celery sticks - diced
• 1 large onion , chopped
• 2 lg garlic cloves , minced
• 2 c. kale/Spinach
• 4 cans chicken broth (14 oz cans)
• 1 c. heavy whipping cream

Directions:

1. Brown the sausage

2. Place cooked Italian sausage, chicken broth, water, garlic, potatoes and onion in slow cooker with the carrots and celery.

3. Cover. Cook on low 3 hours until potatoes are cooked and soft.

4. Turn the crock pot on high for 3 hours

5. Turn the crock pot off and add the kale then return the lid and let sit for 5 minutes.

6. Add whipping cream and serve.

You CAN garnish with crumbled bacon &/or parmesan cheese.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Maple Pumpkin Cheesecake Bars

Yield: 24 bars Prep Time: 15 minutes Cook Time: 45 minutes

Ingredients:

For the Crust:
42 gingersnap cookies (about 9 ounces)
2 tablespoons granulated sugar
5 tablespoons unsalted butter, melted

For the Filling:
8 ounces cream cheese, at room temperature
1 cup light brown sugar
1 (15-ounce) can pumpkin puree (about 2 cups)
2 eggs
1 (12-ounce) pan evaporated milk
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon kosher salt
Pinch ground cloves

Directions:

1. Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan and line with parchment paper so that it extends over each long side of the pan.

For the crust: In a food processor, pulse together the gingersnaps and sugar until they become fine crumbs. Add the melted butter and pulse a few more times to incorporate. Press the crumbs evenly into the bottom of the prepared pan. Bake for 10 minutes.

For the filling: While crust is baking, prepare the pumpkin filling. Beat together the cream cheese and the brown sugar on medium speed until smooth and creamy, scraping the sides of the bowl as needed, about 3 minutes. Add the pumpkin and mix on low speed until completely incorporated. Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition. Add the evaporated milk, maple syrup and vanilla, and beat until well combined, about 1 minute. Add the cinnamon, ginger, salt, and cloves and mix on low to incorporate.

4. Pour the filling over the prepared crust and tap the pan on the counter to remove any air bubbles. Bake until the filling is set in the center, about 30 to 35 minutes. Remove from oven and set on a wire rack to cool. Once the bars have cooled to room temperature, you can cut and serve them, or you can refrigerate them and serve them chilled.

5. Using the parchment paper overhangs, lift the bars from the pan and onto a cutting surface. Cut into squares and serve with whipped cream and candy corn, if desired. Store the bars in an airtight container in the refrigerator for up to 4 days.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Breakfast Cookies :)

Ingredients

• 3/4 cup whole-wheat pastry flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 1/4 cup canola oil
• 1/4 cup dark brown sugar
• 3 tablespoons granulated sugar
• 1 egg
• 1/4 cup applesauce
• 1 teaspoon vanilla extract
• 1/2 cup rolled oats
• 1/2 cup bran cereal flakes
• 1/3 cup raisins
• 1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped

Directions

· Place rack in center of oven and preheat oven to 350 degrees F.

· Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl.

· Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute.

· Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds.

· Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough.

· Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies.

· Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick.

· Bake for 12 minutes, until cookies are fragrant but still soft.

· Let cookies cool slightly, then transfer to a wire rack to cool completely.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

One Hour Cinnamon Rolls :)

Mix and let sit for 15 minutes:

3 1/2 c. warm water

3/4 c. sugar

1/2 c. oil

6 T. yeast

Then add:

1 T. salt

3 eggs

10 1/2 c. flour

Mix together for 10 minutes, then sit for 10 minutes. Oil cupboard, dump out dough. Divide in half. Roll one half out into rectangle. Spread with ¼ c. melted butter and then with cinnamon-sugar mixture. Roll up tight, but not too tight. Divide into 12 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400.

Cinnamon-Sugar

1c. sugar

1 T. cinnamon

Frosting

1 cube butter

2 dashes salt

2 t. vanilla

6 c. powdered sugar

milk

Chicken Rolls

1 (8 or 6 jumbo count) package refrigerator crescent rolls (or use homemade or frozen rolls on top . . .

2 cups chopped cooked chicken

1 cup shredded cheddar cheese

1 can cream of chicken soup

1 can of milk (using soup can)

Preheat oven to 350

Prepare soup using milk and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Apple Strudel

 

Ingredients

APPLE FILLING

6 c apples, peeled and sliced

1/2 cup flour

1 c sugar

1 tsp  cinnamon

CRUST

3 3/4 c flour

1/2 tsp salt

1 Tbsp sugar

1 1/2 c shortening

2 eggs yolks plus water to equal 1 cup , reserve 1 egg white.

ICING/FROSTING

1 c powdered sugar

2 Tbsp milk or light cream approximately

1/2 tsp vanilla extract

 

Directions

1 Mix apple slices, sugar, 1/2 cup flour and 1 tsp cinnamon for the filling. Set aside.

2 Mix the remaining ingredients as pie crust, reserve 1 egg white. Divide dough in two pieces. Roll out 1/2 of the dough to fit a 10x15 inch jelly roll pan with sides.

3 Cover with apple mixture. Roll out top crust. Cover with top crust. Brush top with egg white. Slit crust. Bake at 350 for 45-60 min.

4 Mix 1 cup powdered sugar and 1/2 tsp vanilla with enough cream or milk to make thin frosting. Mix well and spread over hot crust.

This is on my to Make list for today!

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Corn Salad

Ingredients:

16 oz corn
1/2 of green bell pepper chopped
large handful of cherry tomatoes
1/2 cup chopped green onions
1/4 to 1/3 mayonnaise
chili cheese frito lays corn chips

Directions:

Step 1: If using frozen corn or fresh cook the corn and then cool and drain. If using canned corn just drain corn and put into a medium size bowl.
Step 2: Prepare veggies by chopping green bell pepper small, half cherry tomatoes or if using regular garden tomatoes cut small. Chop green onions and add all veggies to the corn and toss.
Step 3: Add 1/4 mayonnaise to the corn mixture then pepper generously add a pinch of salt. Stir and taste for seasoning. You may need more mayonnaise add more to your liking. Refrigerate the salad for about 2 hours then add corn chips before ready to serve. I have the corn chips arranged pretty for the photo but they are supposed to be mixed into the salad. Adjust the seasoning but be careful to not over salt since the chips add to the saltiness.

I grabbed this recipe off of Pinterest. I can’t wait to try it – then I will come back and change it to fit what my family likes!! :)

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Potato Skins

I LOVE the Pioneer Woman and her recipe for Potato Skins is a Winner to me!! :) This is what is for Lunch (our Dinner with Dad) today!! :) ALthough I will probably serve up the innards of the Potatoes as well!! YUM!

Prep Time 5 Minutes Cook Time 45 Minutes Servings 12 Difficulty Easy

Ingredients

• 8 whole Russet Potatoes
• 4 Tablespoons Canola Oil
• 2 Tablespoons Butter
• Salt To Taste
• 1-½ cup Grated Cheddar Cheese
• 8 slices Thick Cut Peppered Bacon, Fried Until Almost Crisp And Chopped
• 2 whole Green Onions, Sliced
• ½ cups Sour Cream

Preparation Instructions

Preheat oven to 400 degrees.

Scrub potatoes clean and allow them to dry. With a paper towel (or just with your hands) rub the skin of the potatoes with 2 tablespoons canola oil so that they’re nice and moist.

Place potatoes on a baking sheet and bake until skin is crisp and potatoes are tender, about 30 to 40 minutes. Remove the pan and allow to cool until you can handle the potatoes.

Cut potatoes in half lengthwise. Scoop out the insides, leaving a little bit of potato in the skins. Melt the butter with 2 tablespoons canola oil, then brush both the outside and the inside of the potatoes. Sprinkle the inside lightly with salt. Place potato halves face-down and return to the oven for 5 to 8 minutes. Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown.

Remove from oven. Sprinkle the insides of the potato skins with cheddar, then sprinkle on the chopped bacon. Return to the oven long enough for the cheese to melt, about 3 to 4 minutes.

Serve immediately with sour cream and green onions. 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Snickerdoodle Muffins

Ingredients

1 1/2 c Self rising flour

1 c oats

1/2 c sugar

1  egg

4 Tbsp  butter

1 tsp vanilla

1/3 c sugar

1 tsp cinnamon

1 c milk

Directions

1 mix all dry ingredients together, flour,oats,1/2 cup of sugar

2 Mix together egg, butter and vanilla and milk

3 add wet mixture to dry mixture, mix until everything is mixed well.

4 fill muffin cups 2/3 of the way full. Bake at 400 for 12-14 minutes.

5  While baking mix the topping together, 1/3 cup of sugar and 1 teaspoon of cinnamon. once muffins are out put topping on muffins. If you prefer a lot of topping brush a little melted butter on top of muffin to get more of the topping to stick.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Kid Size Pizza

Ingredients

• 2 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits (or make homemade ones – need 20)
• 1 can (8 ounces) tomato sauce
• 1-1/2 teaspoons dried minced onion
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/8 teaspoon garlic powder
• 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

• Roll or pat biscuits into 2-1/2 in. circles. Place on greased baking sheets.
• In a small bowl, combine the tomato sauce, onion, oregano, basil and garlic powder; spread over the biscuits. Sprinkle with cheese. Bake at 400° for 8-10 minutes or until edges are lightly browned. Yield: 20 mini pizzas.
  

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Peach Cobbler

Ingredients:

Inside: 8 cups peaches, peeled and sliced   1/2 tsp. cinnamon
3 Tbsp. sugar    3 Tbsp. flour

Directions:

Mix ingredients together and put in pan.

Ingredients:

Topping: 1 cup flour    1 cup oats    1 cup brown sugar   2 sticks of cold butter

Directions:

Mix the dry ingredients then cut in the butter.  Spread the topping over the peaches in a 9x13" pan. Bake at 350 for 45 minutes.  

This is a really easy recipe and you can change up the fruit you use. Apples are delicious – just add a bit more cinnamon. Blueberries would be lovely and even a mixed berry version would be delish!!

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Easy Crusty Bread

INGREDIENTS

• 1 1/2 tablespoons yeast (1 packet)
• 3 cups lukewarm water
• 1 teaspoon honey or sugar
• 1 1/2 tablespoons sea salt
• 4 cups unbleached all-purpose white flour plus more for dusting
• 2 1/2 cups whole wheat flour
• Cornmeal

DIRECTIONS

In a medium container (I used a large mason jar), mix yeast and honey or sugar into 3 cups lukewarm water. In a large bowl, mix flour with salt. Mix in yeast mixture until there are no dry patches. Dough will be quite loose. (I have a Kitchen Aid mixer, and with the dough hook, this takes just a couple minutes.) Cover with a clean towel. Let dough rise at room temperature 2 hours (or up to 5 hours). Or, for a quicker rise (which I did) let rise in an oven heated to 170 degrees for up to 1 hour.

Sprinkle a little flour on dough, and cut in half with a serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and lumpy bottom. Place dough on a pizza peel dusted liberally with cornmeal. Let rest 30-40 minutes. Repeat with other half  (or refrigerate for up to 2 weeks).

Meanwhile, preheat oven to 450 and place a stone in the middle rack. Place a broiler pan on the bottom of the oven.

After dough has rested, dust with flour  and slash three times with a serrated knife. Slide onto stone. Pour one cup of hot water onto broiler pan and shut oven quickly to trap steam. Bake until well browned about 30 minutes. Cool and serve.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Yummy Homemade Crusty Bread

Ingredients

3 cups all-purpose or bread flour, more for dusting

¼ teaspoon instant yeast

1¼ teaspoons salt

Cornmeal or wheat bran (optional)

Directions

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6 to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Yield: One 1½-pound loaf.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Sugar Hand Cookies

Ingredients

Cookies:

• 1 1/2 cups granulated sugar
• 1 1/3 cups shortening
• 1 teaspoon vanilla extract
• 1 teaspoon grated orange or lemon zest
• 2 whole eggs
• 2 1/2 teaspoons milk
• 4 cups all-purpose flour, plus more for dusting
• 3 teaspoons baking powder
• 1/2 teaspoon salt

Egg Yolk Glaze:

• 4 whole egg yolks
• 2 drops food coloring per egg yolk, various colors

Frosting:

• 4 cups powdered sugar
• 2 sticks butter
• 2 tablespoons heavy cream
• Dash vanilla extract
• Edible decorations, for decorating

Directions

For the cookies: Cream the granulated sugar, shortening, vanilla and orange zest thoroughly. Add the eggs and beat until light and fluffy. Add the milk and mix. Sift the flour, baking powder and salt, and then blend into the sugar mixture.

Divide the dough in half, slightly flatten between two sheets of waxed paper and refrigerate, about 1 hour (or freeze for 20 minutes).

For the egg yolk glaze: While dough is chilling, separate the eggs, reserving the whites and placing each yolk into an individual small bowl. Add 4 teaspoons water and different food coloring to each yolk and combine to make the egg yolk glaze.

Roll out the dough on a lightly floured surface. Carefully cut around hands using a dull knife. Preheat the oven to 375 degrees F.

Transfer the hand cookies to a lightly greased cookie sheet and paint the cookies (with a soft brush) with the egg yolk glazes.

Bake the cookies, about 6 minutes. Do not allow the cookies to brown.

Transfer the cookies from the oven to a wire rack to cool.

For the Frosting: Simply combine the powdered sugar, butter, heavy cream and vanilla in a food mixer until light and fluffy.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Cinnamon Baked French Toast

Ingredients

French Toast:

Butter, for greasing

1 loaf bread – any kind will do (crustier the better)

8 whole eggs

2 cups whole milk

1/2 cup whipping (heavy) cream

1/2 cup granulated sugar

1/2 cup brown sugar

2 tablespoons vanilla extract

Topping:

• 1/2 cup all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Freshly grated nutmeg
• 1 stick cold butter, cut into pieces, plus more for serving

Directions For the French toast:

Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).

For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.

When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Cheesy Pastry Puffs

 

Recipe courtesy Giada De Laurentiis

Prep Time: 20 min

Inactive Prep Time: 40 min

Cook Time: 10 min

Level: Easy

Serves: 12 to 14 pastry puffs

Ingredients

1/4 teaspoon dried oregano

1/4 teaspoon kosher salt

1 1/4 cups all-purpose flour, plus extra for dusting

1/4 teaspoon baking powder

1 stick unsalted butter, cut into 1/2-inch pieces, chilled

1 1/2 cups shredded white Cheddar or mozzarella (6 ounces)

 

Special equipment: 3-inch cookie cutters in assorted shapes, such as animals, stars and flowers

Directions

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Crumble the oregano and salt in a small bowl using your hands and set aside.

Combine the flour, baking powder and butter in a food processor. Pulse until the mixture forms a coarse meal. Add the cheese and 1 tablespoon ice water. Process until the mixture forms into a ball, adding extra water, 1 teaspoon at a time, if needed. On a lightly-floured work surface, roll out the dough into a 10-inch-diameter circle, about 1/4-inch thick. Form the dough into a flat disc and cover with plastic wrap. Refrigerate for 30 minutes.

Sprinkle the dough with the seasoned salt. Gently roll the salt into the dough using a rolling pin.

Cut the dough into different shapes using the cookie cutters, and transfer to the prepared baking sheets. Bake until puffed and golden, 10 to 12 minutes. Transfer to a wire rack to cool, about 10 minutes.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Chewy Energy Bars

Ingredients

• 2-1/2 cups crisp rice cereal
• 2 cups old-fashioned oats
• 1/4 cup toasted wheat germ
• 1 cup corn syrup
• 1 cup peanut butter
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract

Directions

In a large bowl, combine the cereal, oats and wheat germ. In a small saucepan, combine the corn syrup, peanut butter and brown sugar. Cook over medium heat until peanut butter is melted, stirring occasionally. Remove from the heat. Stir in vanilla. Pour over cereal mixture; mix well.

Transfer to a greased 9-in. square pan. Gently press cereal mixture evenly into pan. Cool completely. Cut into bars.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Delicious Easy “Grammy” Cake

Ingredients:

1 cup Butter 
1 cup Water
2 cups Granulated Sugar
2 cups All-purpose Flour
4 Tablespoons All-purpose Flour
½ teaspoons Salt
1 teaspoon Baking Soda
2 whole Eggs
1 teaspoon Vanilla
½ cups Sour Cream

FOR THE FROSTING:

1 cup Butter
6 Tablespoons Evaporated Milk
4-½ cups Powdered Sugar
1 teaspoon Vanilla
⅛ teaspoons Salt
1 cup Chopped Pecans (optional)

Preheat oven to 375 F.  Put butter and water in a large microwave safe bowl. Heat it in the microwave for 2 minutes. Stir until all the butter is melted. Add sugar, flour, salt, and soda. Stir with a wire whisk until smooth. Add eggs and vanilla, beat well. Stir in sour cream until everything is blended.

Pour the batter into an 11”x17” sheet pan that has been greased and floured. Bake at 375 F for 20-25 minutes, until the cake springs back when lightly touched or a toothpick inserted in center comes out clean. Remove cake from the oven to cool slightly while you make the frosting.

Put butter and milk into a medium sized microwave safe bowl. Heat in the microwave for 3-4 minutes. Add powdered sugar, vanilla, and a dash of salt. Beat until smooth. Add nuts and gently spread on warm cake.

Getting ready to make this one. It is from my friend Sophia’s blog. Will pop back in and let you know the results.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Easy Homemade Pretzels

Ingredients

• 3/4 cups of warm water
• 1 1/4 tsp yeast
• 2 cups of flour
• 1/2 tsp salt

Directions:

Soften the yeast in the warm water for 2-3 minutes. Mix in the flour and salt then cover and let rise for 10-15 minutes. Break the dough into small pieces and form into letters, numbers, shapes or pretzels.

Other Ingredients:

• 1 egg
• 1 tsp water
• Kosher salt

Directions:

Beat the egg and water together then brush the tops of the pretzels with the egg mixture. Sprinkle with sea salt. Let dough rise until doubled in size, about 15-20 minutes. Preheat the oven to 375 degrees and bake for 12-15 minutes.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G10mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Homemade Pop Tarts

Pastry

4 cups flour
2 tablespoon sugar
2 teaspoon salt
2 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
2 large egg
4 tablespoons (1 ounce) milk

2 additional large egg (to brush on pastry)

Cinnamon Filling 

1 cup brown sugar
2 to 3 teaspoons ground cinnamon, to taste
8 teaspoons all-purpose flour
2 large egg, to brush on pastry before filling

Jam Filling

1.5 cup jam
2 tablespoon cornstarch mixed with 2 tablespoon cold water

To make cinnamon filling:

Whisk together the sugar, cinnamon, and flour.

To make jam filling:

Mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.

Make the dough:

Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.

Divide the dough in half (approximately 8 1/4 ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately (see Warm Kitchen note below) or wrap each half in plastic and refrigerate for up to 2 days.

Assemble the tarts:

If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.

Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

You can always sprinkle the leftover dough with cinnamon-sugar; they make a wonderful snack. While the tarts are chilling, bake these trimmings for 13 to 15 minutes, till they’re golden brown.

Bake the tarts:

Remove the tarts from the fridge, and bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack.

Pop Tart Minis: The biggest struggle I had with these was the size. I actually like my baked goods on the tiny size, thus I think this could make an adorable batch of 16 2 1/4″ x 3″ rectangles.

Another fun idea for Quentin’s birthday brunch tomorrow morning :)

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

No-Bake Oatmeal-Peanut Butter Chocolate Chip Bars

Yield: 16 bars    Prep Time: 15 minutes

Ingredients:

3 cups old-fashioned oats
2 cups semisweet chocolate chips, divided
1 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups granulated sugar
½ cup milk
½ cup unsalted butter
½ teaspoon salt

Directions:

1. Line an 8-inch or 9-inch square baking dish with parchment paper and set aside. (You can use a 9×13-inch if you want thinner bars.)

2. In a large mixing bowl, stir together the oatmeal, 1 cup of the chocolate chips, the peanut butter and vanilla extract; set aside.

3. In a small saucepan, combine the sugar, milk, butter and salt over medium heat. Bring to a full boil (there should be bubbles covering the entire surface) and boil for 2 minutes.

4. Immediately pour the hot mixture (carefully!) over the oatmeal mixture and quickly stir to combine, ensuring that all of the oatmeal mixture has been moistened. Turn the mixture into the parchment-lined pan and use the back of a spoon to press it evenly into the pan. Sprinkle the remaining 1 cup of chocolate chips over top and gently press them into the top of the mixture.

5. Allow the bars to sit at room temperature to set up, which takes about 30 minutes. Use the edges of the parchment paper to lift the bars out of the pan and cut into squares. Store in an airtight container at room temperature for up to 1 week.

Note: Like any no-bake cookie, the final texture of these really depends on how long you boil the sugar mixture. If it doesn’t boil long enough, the cookie mixture will be too soft; if you boil too long, they could turn out dry and crumbly. I like to set a timer just to be sure.

* I think I am going to make these for Quentin’s birthday brunch in the morning. :) Easy and hopefully he will enjoy them!!

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Spinach Salad

Salad

1 package bacon, cooked and crumbled
3/4 pound swiss cheese, grated
2 large bags of fresh spinach
1 head of lettuce, choppped

Dressing

3/4 pound fresh mushrooms, sliced
1 medium purple onion, sliced thinly
1 1/2 Tablespoons poppy seeds
1 cup vegetable or olive oil
3/4 cup red wine vinegar
1/2 cup sugar
3/4 tsp. dry mustard
1 tbsp. onion salt

Mix the dressing and let sit for at least two hours.  Then, pour the dressing on the salad and toss and serve.  The dressing keeps in the fridge for a few days, if you don't want to toss it all at once, since the salad is so huge!

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Tammy’s Easy Chicken Pot Pie

Ingredients:

2 carrots

2 celery

4 potatoes

1 onion (medium to large)

Salt and pepper to taste

boiled chicken, 1 can of chicken or no chicken

Frozen veggies of choice: peas, corn, green beans, etc.

1 frozen pie crust or homemade 2 crust

1 stick of butter

1 cup flour

4 cups water and 4 tbsp chicken bouillon or chicken stock 

Directions:

Dice up your veggies (non frozen ones). Sometimes I like it chunkier and sometimes I want them bite sized – whatever you prefer.

Melt butter in deep sided sauce pan. Add veggies. Saute until onion is softened. Carrots should still have crunch.

Add seasoning.

add flour. Coat all veggies.

Add water and bouillon or chicken stock. Add frozen veggies. Let sauce thicken up.

When thickened you can add chicken at this point or just let it sit.

Place pie crusts on casserole dish. Spread to edges.

This would be a good time to put chicken on bottom then pour veggie mixture over. Or if you already added chicken pour whole thing over crust.

Place crust over top. Spray with cooking spray and sprinkle with salt (generously) and pepper (to taste).

Bake in 350 degree oven for 15 minutes (convect) or 30 minutes (regular).

Let sit then ENJOY!

Serves 8-10

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Amish Icebox Cookies

Ingredients:

2 eggs or 1 large egg and 1 egg yoke

1 tsp Vanilla extract

1/2 tsp salt

2 sticks butter, softened

1 cup sugar

2 1/2 cups flour

1 tsp extract (rootbeer, peppermint, vanilla, almond) whatever you like :)

Directions:

Mixing the Dough:

1 in small mixing bowl whish eggs vanilla and salt until well blended.

2. In large mixer bowl – beat butter and sugar until light and fluffy (about 3-4 minutes). Scrape down sides with spatula and then add in egg mixture.

3. Add flour and blend with the mixer on low speed until soft dough forms.

Preparing/Storing the Dough:

6. Line your counter with plastic wrap and scrape 1/2 of the dough onto it.

7. Lightly flour hands and roll dough into log about 9 inches long and 1 1/2 inches in diameter. Repeat with 2nd portion of dough.

8. Wrap each log separately in plastic wrap and place in refrigerator for at least an hour. (or keep in freezer for up to a month.)

Baking the Cookies:

9. Slice and bake cookies (directly from fridge or freezer) in a preheated 375 degree oven.

(Tips: use a sharp knife to slice log int0 1/4 thick slices. Space them about an inch apart.)

10. Bake for 12-14 minutes until cookies are a  pale golden around the edges but still soft on top.

11. Remove from oven and let cool on a cookie sheet for 1 to 2 minutes before transferring to a wire rack to cool completely.

yields about 6 dozen cookies. Store in an airtight container or freezer.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Cream Scones

Ingredients

1 cup flour
1-1/2 tsp baking powder
1 tablespoon sugar
1/4 tsp salt
2 T butter, cubed
1 egg, beaten
2-1/2 T cream
2 T pecans, chopped
2 T chopped dried cherries
2 tsp sugar

Directions:

Preheat oven to 400 deg.F.
Sift flour, baking powder, sugar and salt together. Use fork or
pastry blender to mix in cold, cubed butter until mixture resembles
course meal. Add in cream, egg, pecans and cherries mix with fork and
then kneed by hand gently until mixture holds together and all dry
ingredients are incorporated. Shape into a 6-inch round about 1 inch
thick and cut into quarters. Place quarters on greased baking sheet or
parchment-lined pan and sprinkle with sugar.
Bake for 15 minutes until golden brown.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Amish Chow Chow

Traditional chow chow is a relish-like dish usually made of chopped pickles and a seasoned mustard sauce. The Amish combine lots of garden vegetables in their chow chow to give a variety of flavors. It can be used as a relish or even a type of salsa.

Ingredients:

1 c. chopped green tomatoes
1 c. chopped bell peppers
1 c. chopped cabbage
1 whole cucumber, chopped
1 c. chopped onions
2 qt. water
1/4 c. salt
1 c. chopped carrots
1 c. chopped green beans
2 tsp. mustard seed
2 tsp. celery seed
2 c. vinegar
2 c. sugar

Soak tomatoes, peppers, cucumber and onions overnight in water and salt. Drain. Cook carrots and green beans for 10 minutes and drain. Mix all ingredients. Heat to a boil. Pack in jars and seal.

Happy Baking!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning

Simple Amish Stovetop Chicken

Ingredients

• 1 (2 pound) roasting chicken
• 8 cups water, or as needed
• 1 (28 ounce) can low fat, low sodium chicken broth
• 3 large baking potatoes, peeled
• 1 (10 ounce) package wide egg noodles
• 1 teaspoon salt-free seasoning blend
• salt and pepper to taste

Directions

1. Place the chicken into a large pot, and fill with enough water to cover it. Bring to a boil, cover, and cook over high heat until chicken is easily removed from the bone, about 35 minutes. Turn the chicken over once during this time so it will cook evenly. Cutting the chicken into pieces can speed up the cooking process a bit.
2. While the chicken is cooking, cut two of the potatoes into large chunks, and the other potato into very small cubes.
3. When the chicken is cooked, remove it from the water. Pull off the skin, and place all of the chicken meat in a separate dish. Pull the meat apart in long shreds. Reserve the cooking water in a separate container. Discard chicken skin and bones.
4. Pour the chicken broth into the pot, and add potatoes, chicken, salt, and pepper. Pour in 2 to 3 cups of the reserved water. Bring to a boil, and cook for about 15 minutes, until potatoes start to soften. Add 3 more cups of the chicken water, and the noodles. Season with salt-free seasoning blend, salt, and pepper. Cover, and simmer over medium-low heat until the noodles are tender and small potato pieces have dissolved.

Another great Indiana Recipe!! :)
Happy Baking!

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Family Blog  or    BellaOnline Cleaning

Underground Ham

Ingredients -

4 cups diced ham
4 tbsp butter
1/2 cup onion
1 tbsp Worcestershire Sauce
1 cup milk
1-2 cups Velveeta
4 quarts mashed potatoes
1 pint sour cream
Browned and Crumbled Bacon

Directions -

1. Combine ham, butter, onion and Worcestershire sauce. Heat until onions are soft then place in bottom of large pan (roaster or large casserole dish)
2. In saucepan heat the soup, milk and cheese – until melted. Pour over top of ham mixture.
3. Add sour cream to mashed potatoes and put on top. Sprinkle with bacon
Bake at 350 degrees for about 20 minutes.

Another Amish recipe :) Good times in Indiana!!

Happy Baking!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning

Syrupy Pancake Bake

Syrup -

   2 tsp water
   1 cup packed lt brown sugar
   1/2 cup butter

Top Layer -

  1 egg
  1 scant cup milk
1/2 tsp salt
2 tbsp sugar
2 tbsp butter, melted
1 cup flour
1 tsp baking powder

Directions:

   1. Bring syrup ingredients to a boil in small saucepan then pour into a 9x13 inch glass baking dish. Set Aside.
  2. In large mixing bowl, combine all Top Layer ingredients and beat well. Pour over Syrup.
  3. Bake at 350 degrees for 30 minutes

This is what is for breakfast tomorrow. YUM!! :)

Happy Baking!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning