Skillet Baked Ziti

Ingredients

· 6 garlic cloves, minced

· 4 teaspoons olive oil

· ¼ teaspoon red pepper flakes

· salt and pepper

· 1 (28 ounce) can tomatoes – crushed by your hand :)

· 3 cups water

· 12 ounces ziti pasta 

· 1/2 cup whole-milk ricotta

· ½ cup heavy cream

· ½ cup Parmesan cheese, grated

· ¼ cup chopped fresh basil

· 1 cup mozzarella cheese, shredded

Instructions

1. Adjust oven rack to middle position and preheat oven to 475 degrees.

2. Combine 1 tablespoon oil, garlic, pepper flakes, and 1/2 teaspoon salt in 12-inch ovensafe nonstick skillet and saute over medium-high heat until fragrant, about 1 minute.

3. Add crushed tomatoes, water, ziti and 1/2 teaspoon salt.

4. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until ziti is almost tender, 15-18 minutes. Make sure you don't cook it too much. It will continue to cook in the oven.

5. Meanwhile, combine ricotta, remaining 1 teaspoon oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Set aside.

6. Stir in cream, Parmesan, and basil into the skillet and season with salt and pepper to taste.

7. At this point if your skillet is not ovensafe, transfer the pasta mixture into a shallow 2-quart casserole dish before sprinkling with the ricotta and cheese and baking. If you're really against turning on the oven you could cover the skillet with a lid and melt the cheese that way but it won't get browned and toasty.

8. Add dollops of the ricotta mixture with a spoon and sprinkle mozzarella evenly over ziti.

9. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Let cool slightly and sprinkle with remaining tablespoon of basil. Serve.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Chicken Lettuce Wraps

I found this recipe from my friend Sophia. My changes are in parenthesis.

Ingredients:

1 pound ground chicken breast (or substitute ground beef/pork/turkey etc)
1/2 medium purple onion, minced (I have to keep onion separate as the men in our home do not partake of onions under any circumstances, unless I can blenderize it until they know no differently)
salt and pepper
2 large cloves of garlic (I am garlic girl and added 3-4 cloves)
1 inch of fresh ginger, peeled and chopped (I keep fresh ginger in the freezer for stuff like this)

Directions:

Heat the chicken, onion, salt and pepper in a large non-stick skillet or wok.  Cook until the chicken is done.  (Since I had a pre-cooked chicken, I sautéed the onions in a tablespoon of oil, then added the chicken and cooked it a bit more.) Add the garlic and ginger and continue cooking until the onions and chicken are cooked. 
In a separate bowl, mix the following. ingredients that are listed. Then put it in the microwave for about 30-45 seconds until you can stir it until it's smooth. (I like to use a saucepan and warm it up slowly and evenly)

Ingredients:

1 tbsp. sesame oil
2 1/2 Tbsp. soy sauce
1/2 Tbsp.  water
1 Tbsp. peanut butter
1/2 Tbsp. honey
4 tsp. Rice Vinegar
1/2 tsp. chili garlic sauce
dash fresh pepper

Directions:

Pour this sauce over the skillet mixture and stir.
Then:

Ingredients:

3 green onions
1 cup shredded carrots
1/2 cup chopped peanuts
12 outer Lettuce Leaves

Directions:

Add chopped green onion and peanuts, the cook until the green onions are soft.. Then just put everything together.
Enjoy! :) Thanks Sophia for another YUMMY recipe!! :) This is on our Weekly Menu for this Friday. YUM!! :)

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B2, G1). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew and blogger at BellaOnline and Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Dunkin’ Stick Muffins

Ingredients:

For the Muffins:

1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze:

3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Directions:

Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix!

Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.

To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Tammy’s Macaroni & Cheese

Serves: 4-8 Servings J Depends if it is used as a side or main dish

Ingredients

Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi (shaped like little ears – so cute!)
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided -
1/2 cup all-purpose flour

CHEESE: You need 20 ounces of cheese – mix it up however you like. I usually just use Cheddar. J Gives it that nice orange color that people expect with MacNCheese. We like it pretty cheese – so I look to see how cheese it looks. I usually put a layer of cheese on the top just under the bread crumbs.
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed) or use your favorite croutons on top. I don’t even crush them. J

Directions

Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

OPTIONAL:

Tomatoes, chopped onions, ßObviously I don’t use these if the “pickies” are in attendance – but sometimes it is fun to dress it up. (Add corn, broccoli, etc and make it a healthful, all in one meal)

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Cheesecake Factory Carrot Cake Cheesecake

Makes one 9 or 10" cheesecake

Cheesecake:

• 16 ounces cream cheese (at room temperature)
• 3/4 cup granulated sugar
• 1 tablespoon flour
• 3 eggs
• 1 teaspoon vanilla

Carrot Cake:

• 3/4 cup vegetable oil
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 generous pinch of salt
• 1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
• 1 cup grated carrots
• 1/2 cup flaked coconut
• 1/2 cup chopped walnuts (I omitted)

Pineapple Cream Cheese Frosting:

• 2 ounces cream cheese, softened (I used 4 oz.)
• 1 tablespoon butter, softened
• 1 3/4 cups powdered sugar, sifted
• 1/2 teaspoon vanilla
• 1 tablespoon reserved pineapple juice (I used 2 Tbsp.)
• Dash of salt

Directions:

1. Grease a 9 or 9 1/2 inch spring form pan. Set aside.

2. In the large bowl of an electric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.

3. For the carrot cake: In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and pinch of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.

4. Spread 1 1/2 cups carrot cake batter over bottom of prepared pan. Drop large spoonfuls of cream cheese batter over carrot cake batter. Top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. (Do not marble with the knife.)

5.Bake in preheated 350˚F oven 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature and then refrigerate. When cake is cold, prepare the frosting.

6. For the frosting: In a bowl of an electric mixer, combine 2 ounce cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake.

7. Refrigerate 3 to 4 hours before serving.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Ranch Chicken Enchilada Casserole

Ingredients

4 boneless, skinless chicken breasts

1 packet taco seasoning

1 packet ranch dressing mix

4 flour tortillas (burrito size)

1 cup ranch dressing

2 cups shredded cheddar cheese

cilantro or parsley to garnish, if desired

Directions:

Place chicken in slow cooker and sprinkle seasoning mixes over top. Cover and cook on high for 4 hours or low for 8 hours. Shred chicken with two forks and stir to evenly distribute juices and seasonings. In the bottom of a 9x13 baking pan, cover the bottom with two tortillas. Spread half of shredded chicken on tortillas, then 1/2 cup ranch dressing drizzled, and top with 1 cup shredded cheese. Repeat layers once more. Bake at 350 for 20 minutes or until cheese is melted and lasagna is heated through. Serve with additional ranch dressing as desired.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Snickers Salad

Ingredients

1 1/2 cups cold milk
1 (3.4 oz) package of instant vanilla pudding mix
8 oz Cool Whip
6 cups of apple chunks (about 4 large apples)
4 king sized Snickers candy bars

Instructions

In a large bowl, whisk milk and pudding mix for 2 minutes.
Let pudding stand for about 2 minutes or until partially set.
Stir in Cool Whip.
Stir in apples and candy bars.
Refrigerate about an hour before eating.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Crock Pot Cinnamon Almonds

Great holiday gift idea!

Ingredients:

1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water

Directions:

In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.
Thoroughly spray with the stoneware of your crock pot with non-stick cooking spray and add the mixture of almonds and sugars.
Cook on low ( with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you’ve added the water that you continue to cook the nuts for another 45 minutes to an hour.)
You have to stir really well, especially as it gets later in the cooking process.
Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Oven-Baked Frito Pie

Ingredients:

1 lb. lean ground beef
1 can (16 oz) chili beans
1 can (8 oz) tomato sauce
1 can (15 oz) diced tomatoes
1 envelope low sodium taco seasoning
1 cup shredded cheddar cheese (2% fat kind)
3 1/2 cups corn chips (Fritos)
1 1/4 cup fat free sour cream

Directions:

Cook ground beef until meat is browned; drain. Stir in beans, tomato sauce, diced tomatoes, taco seasoning mix and 1/4 c. of cheese. Sprinkle 1 cup corn chips in bottom of 8x8 baking dish. Cover with chili. Bake at 350 for 20 minutes. Spread sour cream over chili. Top with remaining corn chips and cheese. Bake 4-5 minutes longer.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Acorn Squash soup

This is a Tammy Original recipe. :) YUMMMMMY!!

1 an acorn squash - cut in half and chopped into chunks

4 tbsp butter

1 tbsp olive oil

1-2 onions diced

3 cloves garlic diced

2 carrots (medium to small) diced

2 celery stalk diced

1-2 cups heavy cream (or milk)

1 3/4  box chicken stock

Nutmeg – sprinkling

Cilantro – rough chopped

Salt & Pepper to taste

Directions:
Place onions and garlic in pan and saute until starting to turn a little golden. Add in other veggies - including squash - salt and pepper to taste. Saute for another 5 - 10 minutes to start softening the veggies. Add in the chicken stock - you want it to just cover the veggies. Let simmer on stove on medium low heat for about 15 minutes. Stir periodically. Place in blender or use Emulsion Blender and blend it until smooth. Check to see if it needs salt - Add cream. You can serve with cilantro (chopped) and sprinkled over the top of the soup and a dash of nutmeg, a sprinkle of salt & pepper – DELICIOUS!!

Would freeze really well in a zipper baggy!!

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Crockpot Orange Chicken

Ingredients:

4 – 5 Boneless Skinless Chicken Breasts, thawed
3/4 cup Orange Marmalade
3/4 cup of BBQ Sauce
2 tbsp. Soy Sauce

Directions:

Cook chicken in crockpot on high for 3 hours {covered}
After 3 hours, drain juices from crockpot
Mix together bbq sauce, orange marmalade, and soy sauce
Pour mixture over chicken, and cook on high for 30 more minutes {covered}

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Raspberry Zinger Poke Cake

Ingredients

1 white or yellow cake mix (also water, vegetable oil and eggs/eggs whites as instructed on box)
1 box (3 oz.) raspberry-flavored gelatin
1 c. boiling water
1/2 c. cold water
1 container (8 oz.) Cool Whip, thawed
¾ cup shredded sweetened coconut

Directions:

Bake cake according to package directions and cool completely. Pierce cooled cake all over with a fork. In a small bowl, stir gelatin and boiling water until sugar is dissolved. Stir in cold water. Pour over cake, cover, and refrigerate 2 or more hours (overnight is fine). Frost with whipped cream and sprinkle coconut over the top. Keep refrigerated until ready to serve. Serve cold and refrigerate any leftovers.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Starbucks Lemon Loaf

Ingredients:

1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
3 EGGS
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL

LEMON ICING

1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT

Instructions

Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

SWIG SUGAR COOKIES

Ingredients

1 C Butter (room temperature)
3/4 C Vegetable Oil
1 1/4 C Sugar
3/4 C Powdered Sugar
2 T Water
2 Eggs
1/2 t Baking Soda
1/2 t Cream of Tarter
1 t Salt
5 1/2 C Flour

Sour Cream Frosting

1/2 cup room temperature butter
3/4 C Sour Cream
1 2lb Package of Powdered Sugar (I never use the whole thing but love having extra on hand just incase I add to much milk!)
1 t salt
1/4 C Milk
Red Food Coloring

Directions:

Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs.
Combine dry ingredients and slowly add to butter mixture.
Mix until everything is combined. Your dough should be a little crumbly and not sticky at all. Roll a golf ball sized ball of dough and place it on your cookie sheet
Now its time to give these babies their signature rough edge. Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.) Stick the bottom of a glass in it. This is going to be your cookie press. Firmly press it into the center of your dough ball. You want your dough to spill out over the sides of the glass. If there is a lip its even better.
Bake at 350 for 8 minutes. They should just barely be browning on the bottom. Move cookies to a cooling rack. Once they are cool put them in the fridge.
Start by creaming together butter and sour cream and salt. Slowly add powdered sugar. When it gets so thick its not frosting like add a splash of milk. Alternate this process until your frosting is the desired consistency. Add 1 drop of red food coloring and whip on high for 1 minute.
Keep cookies in a sealed container until they are ready to serve. The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature. Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving)

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Flour Tortillas

makes about 10-12 regular to large sized tortillas)

Ingredients:

3 cups flour
1 tsp salt
1 tsp baking powder
1/3 cup oil
1 cup warm water

Directions:

Combine all ingredients until it forms a dough. Roll into a big ball and take about 1"-2" pieces off. Pat flat with your hands or use a rolling pin. Put on a griddle on the stove and let the sides cook until there are lil brown specks.

We LOVE homemade tortillas – I prefer the ones with Lard – so, I will have to see how these work out for us! :) Enjoy!

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Cinnamon Dessert

 

Ingredients:

-2 cans Pillsbury butter crescent rolls
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon & sugar (I used about 1/4 cup sugar and 1 tbs cinnamon)

Instructions:

Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Glazed Snickerdoodle Bars

Thank you Confessions of a CookBook QUEEN!! :) 

Ingredients

• Bars:
• 3 cups all purpose flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp cream of tartar
• 1/2 tsp salt
• 3 sticks (1 1/2 cups) salted butter, softened to room temperature
• 3 1/3 cup light brown sugar
• 4 large eggs
• 1 TBS vanilla extract
• 1 bag (roughly 2 cups) cinnamon chips
• Topping:
• 4 TBS granulated sugar
• 2 tsp cinnamon
• Glaze:
• 2 1/2 cups powdered sugar
• 1/4 cup warm water

Instructions

1. Preheat oven to 350. Line a 9x13 pan with foil and spray well with nonstick spray.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, cream of tartar, and salt.
3. In the bowl of your mixer, beat sugar and butter on medium until fluffy. Add the eggs and vanilla and mix until combined. With the mixer on low, beat in flour mixture until incorporated. Fold in cinnamon chips. Spread batter in prepared pan.
4. In a small bowl, combine topping ingredients. Sprinkle evenly over surface of bars.
5. Bake bars for about 45 minutes or until golden brown and a toothpick inserted in the center comes out clean.
6. Let cool for about 30 minutes, then prepare glaze.
7. In a medium bowl, whisk together the powdered sugar and water until smooth. Spread evenly over bars. Let bars cool and firm up before cutting and serving.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Orange Dream Poke Cake

Ingredients:

1 box orange cake
1 small box orange Jell-O Gelatin
1 cup hot water
Make the cake according to box directions. When the cake has cooled, make holes throughout the cake with a wooden spoon handle and go all the way to the bottom of the cake..
Combine the box of orange Jell-O and hot water. Let cool, and then pour over the whole cake.

FROSTING

1 small box instant vanilla pudding
1 cup milk
1 tsp. vanilla
1/2 tsp. orange extract
1 tub Cool Whip, thawed

Directions:

Combine the pudding, milk, vanilla, and orange extract and mix until thick in about 1to 2 minutes. Fold in the thawed Cool Whip and beat on low until mixed well.

Frost the cake

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Chicken in a Biscuit

From Little Bitty Kitchen

She has pictures if you like a pictorial :)

INGREDIENTS

1 can refrigerator biscuits

1 C chicken breasts, cooked & cubed

1 C shredded cheddar cheese

1 Can cream of chicken soup

1 Can of milk (soup can size)

DIRECTIONS

Preheat oven to 350. Warm soup & a can of milk on low. Take refrigerator biscuits, flatten and wrap a piece of chicken & shredded cheese in the biscuit, pinching it closed. Place in a greased 9x13 and pour soup over the biscuits. If you have leftover chicken pieces, place in the dish with the soup. Bake for 25-30 minutes or until golden brown.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Homemade Wendy’s Frosty

Ingredients:

1 can sweetened condensed milk
1 8 oz. tub Cool Whip
1/2 gallon chocolate milk

Directions:

Mix all the ingredients FIRST, then pour it into the ice cream maker. Mix for 20 to 30 minutes until it reaches frozen perfection, pour in a big glass, insert straw and drink!

LOW-CALORIE VERSION:

Ingredients

• 1 cup fat-free milk
• 2 tablespoons low calorie (sugar-free) chocolate instant pudding
• 2 tablespoons Cool Whip Free
• 1 teaspoon vanilla
• 8 ice cubes

Directions:

Place all ingredients in blender and blend until smooth.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Softest Sugar Cookie

~*~SOFTEST SUGAR COOKIE RECIPE~*~ from Facebook ;)
This Recipe is a State Fair Blue Ribbon winner. This is an easy sugar cookie recipe, you don't have to roll it out, and the cookies are soft and chewy, unlike other sugar cookies. 

Original recipe makes 4 1/2 dozen

Ingredients

2/3 cup shortening
2/3 cup butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup granulated sugar for decoration

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Peanut Butter S'mores Bars

The Girl Who Ate Everything’s recipe :) THANK YOU!!

Ingredients

· 1/2 cup butter, melted

· 2 cups graham cracker crumbs

· 2 cups powdered sugar

· 1¼ cups peanut butter

· 8-12 ounces marshmallow fluff

· 1 1/2 cups semi-sweet chocolate chips

· 2-3 cups mini peanut butter cups, coarsely chopped

·

Instructions

1. Mix butter, graham cracker crumbs, powdered sugar, and peanut butter together until completely combined.

2. Press into the bottom of a 9×13 baking dish.

3. Spread a layer marshmallow fluff over the graham cracker crust. It's a little tricky but it will spread.

4. Melt the chocolate chips in the microwave in 30 second increments stirring in between until melted. Pour over fluff layer and spread gently.

5. Sprinkle peanut butter cups on top and press down gently.

6. Refrigerate bars until set for 30-60 minutes.

7. Cut into bars and serve. Store bars in the fridge. They will soften at room temperature.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Twinkie Layer Cake

Recipe adapted from here. Thanks Confessions of a Cookbook Queen for a Yummy idea!! Can’t wait to try it out!!

Twinkie Layer Cake

Ingredients

• Cake:
• 1 box yellow cake mix (I used Duncan Hines)
• 5.1 oz box instant vanilla pudding (the large box)
• 1 cup water
• 1 stick salted butter, melted and cooled slightly
• 4 large eggs, lightly beaten
• Filling/Frosting:
• 1 stick salted butter, slightly softened
• 1/2 cup heavy cream
• 1 tsp vanilla
• 7 oz jar marshmallow creme
• 3 cups powdered sugar

Instructions

1. Preheat oven to 350. Butter and flour 2 (8 inch) round cake pans and set aside.
2. In the bowl of your mixer, combine eggs and butter. Add water, pudding mix, and cake mix and beat on medium for about a minute, until batter is smooth and thick. Spread evenly in prepared pans and bake for about 20 -25 mins or until tops spring back when lightly touched, or a toothpick inserted in center of cake comes out clean.
3. Cool cakes for a few minutes in the pans, then turn out on to wire racks to finish cooling.
4. For frosting/filling: Beat butter, heavy cream, and vanilla in your mixer until combined. Add marshmallow cream and beat until smooth. Slowly add powdered sugar until just combined. Increase speed to high and beat for one minute, until light, smooth and fluffy. Spread on cake layers and serve.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew and blogger/writer at BellaOnline and Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Twinkie Layer Cake

Recipe adapted from here. Thanks Confessions of a Cookbook Queen for a Yummy idea!! Can’t wait to try it out!!

Twinkie Layer Cake

Ingredients

• Cake:
• 1 box yellow cake mix (I used Duncan Hines)
• 5.1 oz box instant vanilla pudding (the large box)
• 1 cup water
• 1 stick salted butter, melted and cooled slightly
• 4 large eggs, lightly beaten
• Filling/Frosting:
• 1 stick salted butter, slightly softened
• 1/2 cup heavy cream
• 1 tsp vanilla
• 7 oz jar marshmallow creme
• 3 cups powdered sugar

Instructions

1. Preheat oven to 350. Butter and flour 2 (8 inch) round cake pans and set aside.
2. In the bowl of your mixer, combine eggs and butter. Add water, pudding mix, and cake mix and beat on medium for about a minute, until batter is smooth and thick. Spread evenly in prepared pans and bake for about 20 -25 mins or until tops spring back when lightly touched, or a toothpick inserted in center of cake comes out clean.
3. Cool cakes for a few minutes in the pans, then turn out on to wire racks to finish cooling.
4. For frosting/filling: Beat butter, heavy cream, and vanilla in your mixer until combined. Add marshmallow cream and beat until smooth. Slowly add powdered sugar until just combined. Increase speed to high and beat for one minute, until light, smooth and fluffy. Spread on cake layers and serve.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew and blogger/writer at BellaOnline and Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Chocolate Caramel Oatmeal Bars

Ingredients:

2 1.2 cups Caramel Sauce (0r 65 caramels unwrapped

1 cup heavy cream

1 1/2 cup butter, melted

1 1/2 cup brown sugar, packed

2 cup flour

2 cup rolled oats

2 teaspoon baking soda

12 ounces semisweet chocolate chips (I sometimes like to use half white and white semi sweet. MMMMM)

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 9x13" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

Recipe adapted from here. Thanks Lulu the Baker for a Yummy idea!!

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew and blogger/writer at BellaOnline and Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Orange Pudding Cake :) YUM!

Ingredients:

1 (18.25 ounce) package yellow cake mix

4 eggs (can use just egg whites)

1 cup vegetable oil

1 (11 ounce) can mandarin orange segments

1 (8 ounce) container frozen whipped topping, thawed

1 (20 ounce) can crushed pineapple with juice

1 (3.5 ounce) package instant vanilla pudding mix

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2. In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.

3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

4. To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling 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 and Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Salad

Strawberry Dressing

Ingredients

• 1 cup strawberries, (6 large berries), rinsed, hulled and sliced
• 1 tablespoon balsamic vinegar
• 3/4 teaspoon freshly ground pepper
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 2 tablespoons almond oil, (see Note) or canola oil

Directions

Puree it all together.

Strawberry Vinaigrette

Ingredients

• 3/4 cup olive oil
• 1/3 cup cider vinegar
• 1/3 cup honey
• 1 teaspoon pepper
• 1/4 teaspoon salt
• 3 cups sliced fresh strawberries, divided
• 3/4 cup pecan halves, divided
• 12 cups torn mixed salad greens or chopped fresh spinach
• 1 can (11 ounces) mandarin oranges, drained
• 3 green onions, sliced

Directions

In a blender, combine the first five ingredients; cover and process for 30 seconds. Add 2 cups strawberries; cover and process until blended. Add 1/4 cup pecans; pulse until chopped.

In a large bowl, combine the spinach, oranges, onions and remaining strawberries and pecans. Drizzle with vinaigrette and toss to coat.

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 and Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

No Bake Peanut Butter Cup Bars

Ingredients

1 cup butter melted
2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.)
2 cups confectioners’ sugar (aka powdered sugar)
1 cup + 4 tablespoons peanut butter
1 1/2 cups milk chocolate chips

Directions

In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. (I did mine in a 9X9 square pan because I wanted them thicker) In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.

adapted from the Baker Lady

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 and Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!