Hawaiian Fluff

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 3 (3.4 ounce) packages instant vanilla pudding mix
• 4 cups cold milk
• 1 1/2 teaspoons coconut extract
• 1 (8 ounce) package cream cheese, softened
• 1 (20 ounce) can crushed pineapple, well drained 
• 2 cups heavy cream, whipped and sweetened
• 2 cups flaked coconut, toasted

Directions

1. Mix cake batter per package directions.
2. Pour the mixture into 9x13 casserole dish
3. Bake at 350 degrees for 15 minutes.
4. After cooling, combine pudding mixes, milk and coconut extract; beat for 2 minutes.
5. Add the cream cheese and beat well.
6. Stir in pineapple and pour over the cooled cake.
7. Top with whipped cream and sprinkle with coconut.
8. Chill for at least 2 hours.

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Minty Dessert

Ingredients

• Gallon of Mint Chocolate Chip
• Package of Oreos type sammy cookies (Or GS Thin Mints would work beautifully!!)
• Package Andes Mints

Directions

1. Take ice cream out of freezer and let it soften until you can stir (don’t let it completely melt).
2. Place Oreo's in a large Ziploc bag and crush  
3. Put aside one cup of the Oreo crumbs for later.
4. Crush the mints & mix together with the ice cream
5. Place crushed Oreos at the bottom of a large cake pan (except for that one cup you are saving for later).
6. Pour ice cream mixture over the top and spread slowly (carefully as Oreos kind of stick to it. 
7. Sprinkle the top with remaining Oreos.
8. Freeze for at least a couple of hours.

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Kid-Friendly Mac N Greens

Ingredients

1 pkg. egg noodles
3 c. fresh spinach, diced
2 T. butter
2 T. flour
1 1/2 c. chicken broth (vegetable broth is a good substitute if you want to make this vegetarian)
1 c. cheddar cheese
1 c. asiago cheese
1/2 c. diced ham
1 c. green peas, frozen

Instructions

Bring a large pot of water to a boil. Add noodles and cook according to package directions.

While noodles are cooking, melt butter in a large skillet, over medium-high heat. Stir flour into melted butter then slowly add the broth and whisk until flour & butter are completely dissolved. Cook just until mixture starts to boil. Remove from heat and stir in remaining ingredients.
Three to four minutes before the noodles are finished, add the peas to the pot of water.
One minute before noodles are finished, add spinach to the pot of water.
Drain noodles, peas, & spinach, then transfer to a large serving bowl. Pour cheese mixture atop and stir. Serve immediately. Enjoy!

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Hawaiian Meatballs and Rice

Ingredients

FOR THE STICKY RICE:
3 c. rice      6 cups water       1 tsp salt       1/2 or 1 stick butter or 1/2 cup olive oil

FOR THE MEATBALLS:
2 lbs. ground chicken, pork or beef
1/2 c. saltine crackers, crushed
1 egg
1 tsp. garlic salt
1 tsp. onion powder
1/2 tsp. thyme

FOR THE SAUCE:
1/2 c. ketchup
1/4 c. brown sugar
1/4 c. white vinegar
1/4 c. soy sauce

1 T. dried onion flakes
1 T. dried, minced garlic
1 T. cornstarch
1 c. water
1 c. fresh pineapple (optional)
1 c. green bell peppers, chopped (optional)

Instructions

Prepare rice according to package

In a large bowl, combine all meatball ingredients with your hands. Roll into 1 1/2 inch balls, then place in a warm skillet which has been drizzled with olive oil. Add 1/4 c. water to the bottom of the skillet, then cover with a lid. Allow to cook on stove, over medium heat for about 10 minutes, or until meatballs are cooked through.

In a large bowl, combine all sauce ingredients. Pour over cooked meatballs and bring to a boil over medium heat. Once sauce is thick and bubbling, serve meatballs and sauce over rice. Garnish with cilantro and peanuts, if desired.

 

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Clayton Approved Deviled Eggs

Ingredients

6 eggs, boiled
1/4 c. Mayo and Sour cream

1 tsp Brown Mustard Seeds, crushed or use powder

1 tbsp Horseradish OR Dijon mustard

2 T. ham, finely diced
1/2 tsp. garlic salt
Fresh crushed pepper

* for Clayton – sprinkle tops, generously, with Paprika

Instructions

Slice eggs in half and remove yolks. In a medium bowl, combine yolks, yogurt, ham, scallions, salt and pepper. Spoon the combined filling back into the egg halves.

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Kid Friendly Chowder

Ingredients

1 T. olive oil
1/2 c. red bell pepper, finely diced
1/2 c. green bell pepper, finely diced
1/2 c. yellow onion, finely diced
2 c. sweet white corn (fresh or frozen)

1 chicken breast, cooked and shredded
2  tsp Chicken boullion
3 T. flour
3 c. whole milk
1 c. water
3 T. sharp cheddar
Optional garnish: cilantro and crushed tortilla chips

Instructions

In the bottom of a large soup pot, heat olive oil over medium heat. Add pepper and onions and saute in heated oil until softened (about 3-5 minutes). Stir in corn.
Crumble boullion over pepper and corn mixture. Sprinkle flour atop peppers. Whisk in milk and water. Stir over medium heat until chowder begins to thicken. Add cheddar cheese and stir until melted. Garnish, if desired, before serving.

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Morning Muffins

Ingredients

4 egg whites
1/2 c. olive oil
1/2 c. applesauce
2 c. oatmeal
2 2/3 c. whole wheat flour
1/2 c. brown sugar
1/2 c. honey
2/3 c. milk
1 tsp. salt
2 tsp. baking powder
4 tsp. cinnamon
1 c. Craisins

Instructions

In a large bowl, beat egg whites until stiff peaks form. Add remaining ingredients. Beat just until mixture is wet and all ingredients incorporated. Spoon into muffin tins prepared with cupcake lines. Bake in an oven preheated to 350 degrees for 19-22 minutes, or just until the tops of the muffins spring back to the touch.

Makes 12 muffins

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

King Ranch Chicken

Ingredients:

Bag of corn chips
½ whole chicken, cooked and de-boned or 3-4 boneless skinless chicken breasts, cooked
1 can diced tomatoes with green chilies
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
1 small onion, chopped
2 cups shredded cheddar cheese

Directions for Version 1: King Ranch Chicken

Place a single layer of corn chips on bottom of the slow-cooker. In a bowl, combine chicken, diced tomatoes with green chilies, both soups, chicken broth, onion and mix until combined. Place half of the mixture on top of the chips. Then top with half of cheese. Repeat layers ending with cheese. Cover and cook on LOW for about 6 hours. This dish can cook faster on HIGH for 3 hours.

Version 2: King Ranch Chicken
Ingredients:

1 package corn tortillas, cut into fourths
½ whole chicken cooked and de-boned or 3-4 boneless skinless chicken breasts, cooked
1 can diced tomatoes with green chilies
2 cups chicken broth, divided
1 cup fresh mushrooms, chopped
1 cup fresh baby spinach, chopped
1 small onion, chopped
1 cup of homemade cream of chicken soup
2 cups shredded cheddar cheese

Homemade Cream of Chicken Soup Ingredients:

½ cup chicken broth
½ cup milk
2-4 tablespoons flour
salt, to taste

Directions for soup:

Combine broth, milk, 2 tablespoons flour, and salt in a small saucepan and bring to a boil; whisking continually. Remove from heat when reached to desired thickness. If not thick enough, add remaining 2 tablespoons of flour.

Directions for Version 2 King Ranch Chicken

Place tortillas in the slow cooker until the bottom is covered. In a bowl, combine chicken, diced tomatoes with green chilies, 1-½ cups chicken broth, mushrooms, spinach, onion, and the homemade cream of chicken soup and mix until combined. Place half the chicken mixture on top of the tortillas. Then top with half of the cheese. Repeat layers ending with the cheese. Cover and cook on LOW for about 6 hours. This dish can cook faster on HIGH for 3 hours.

 

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Homemade Cream of Chicken Soup

Ingredients:

1 cup chicken broth
1  cup milk
6-8 tablespoons flour
salt and pepper, to taste

Directions for soup:

Combine broth, milk, 2 tablespoons flour, and salt in a small saucepan and bring to a boil; whisking continually. Remove from heat when reached to desired thickness. If not thick enough, add remaining 2 tablespoons of flour.

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Chicken Pot Pie CUPCAKES

Ingredients

• 1 chicken breast, poached and diced
• 1 (14.5 oz) can cream of chicken soup
• 1 cup frozen mixed veggies
• 1 cup shredded cheddar cheese

• 1 Tbs Herbs De Provence
• 1 tsp onion powder
• 1 tsp garlic salt
• 2 (10 oz) cans Pillsbury biscuits

Directions

1. 1Preheat your oven to 400.
2. 2In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
3. 3Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
4. 4Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
5. 5Let rest for about 3 minutes and dig in!

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Chicken Taquitos with Green Salsa

Ingredients:

FOR THE CHICKEN TAQUITOS:

2 large chicken breasts, boiled and shredded
1/2 tablespoon cumin
1/2 tablespoon chili powder
1/2 tablespoon onion powder
1/2 teaspoon salt
1 cup Monterey jack cheese, shredded
8-12 white corn tortillas
Canola oil for frying

FOR THE SALSA:

1 1/2 cups yellow tomatoes
1/4 a small purple onion
a big bunch of cilantro
3 tablespoons vinegar
salt to taste

Directions:

FOR THE TAQUITOS:
Mix the chicken with the cumin, chili powder, onion powder, salt, and cheese until well mixed. Press 3-4 tablespoons of the chicken mixture together to form a "snake" that is then rolled tightly into a corn tortilla. To get really great taquitos, I placing the corn tortillas one at a time in very hot water for 3-5 seconds, then removing them quickly, rolling them around your chicken mixture, and allowing them to air dry for a few minutes before placing in a saucepan filled with an inch or so of oil heated to medium heat for frying. Fry the taquitos 2-3 at a time on all sides just until golden. Transfer to a plate lined with paper towels. Serve with salsa.

FOR THE SALSA:
In a blender, puree all ingredients together. Serve with warm, fresh taquitos. Enjoy.

 

 

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Maple Oatmeal scones

Ingredients

For the Scones:

• 3 1/2 cups all-purpose flour
• 1 cup whole-wheat flour
• 1 cup quick-cooking oats, plus additional for sprinkling
• 2 tablespoons baking powder
• 2 tablespoons granulated sugar
• 2 teaspoons salt
• 1 pound cold unsalted butter, diced
• 1/2 cup cold buttermilk
• 1/2 cup pure maple syrup
• 4 extra-large eggs, lightly beaten
• 1 egg beaten with 1 tablespoon milk or water, for egg wash

For the Glaze:

• 1 1/4 cups confectioners' sugar
• 1/2 cup pure maple syrup
• 1 teaspoon pure vanilla extract

Directions

Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.

Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.

To make the glaze, combine the confectioners' sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!