Smothered Sweet Pork Burritos

Ingredients:

 For Burritos:

2 1/2 lbs pork roast (Shoulder or Butt)
salt & pepper to taste
1 tbsp oil
1-2 tsp liquid smoke
1/2 cup water
1/2 cup packed brown sugar
2 (15oz each) green enchilada sauce
1/2 tsp taco seasoning (garlic powder, onion powder, cumin, chili powder, salt & pepper)
dash of hot sauce (optional) or tbsp of chipotle in adobo sauce
1 (15oz) can black beans (rinsed and drained)
1/2 cup cilantro (chopped)
8 oz monterey jack or cheddar cheese or combination
6-8 flour tortillas (burrito sized)

For Cilantro Lime Rice:

 1/2 tbsp butter
1 cup long grain white rice
2 cups chicken broth (or water and 2 bouillon cubes)
1 tsp house seasoning or taco seasoning
juice and zest of 1 lime
2 tbsp chopped cilantro
1/4 tsp cumin

 Directions:

 Trim any fat off of roast. Cut the pork into 2-3 large pieces - season all sides.
Heat oil in large skillet - brown the pork. Transfer pork to slow cooker
Add the liquid smoke and 1/2 cup of water
Cook on low for 8 hours or on high for 4.
While the pork is cooking prepare the rice. Melt butter in skillet add the rice. Stir letting rice cook for about 1-2 minutes. Add the broth, seasoning and lime juice and zest. Bring to a boil then cover, reduce heat and cook for 15-16 minutes. Remove from heat and let sit for 10 minutes.
(make ahead and refrigerate for burrito assembly later)
Remove the pork from the slow cooker and shred.
Toss the pork with the brown sugar, 1/2 cup of green sauce, chili powder and seasonings. Add the hot sauce or chipotle in adobo sauce.
Stir in beans, rice and cilantro
Lightly grease a 9x13 dish with cooking spray and spread about 1/2-3/4 cup of the green sauce on the bottom
Warm tortillas slightly. Scoop about 1/2 cup of the meat mixture into each tortilla. Sprinkle with cheese. Roll up burrito style.
Place seam side down in pan. Pour the remaining sauce over the burritos and sprinkle cheese
Bake at 350 degrees for 15-20 minutes - just until heated through and the top is bubbly and slightly golden
Serve immediately

Enjoy!

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). 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!!

Zuppa Toscana Soup

Ingredients:

1 lb Italian sausage
5-7 slices of bacon
5 medium potatoes
2 c Kale (chopped)
1 c heavy whipping cream
1 qt water
2 14 oz cans of chicken broth (or 6 bouillon cubes in 28 oz water)
1/2 large onion - diced
2-3 cloves of minced garlic
2 tsp red pepper flakes
salt & pepper to taste

 Directions:

 Crumble sausage onto a baking sheet. Bake it in the oven at 300 degrees for about 30 minutes or until no longer pink. Place on paper towels to drain.
Cook the bacon and crumble into small pieces.
Slice the potatoes between 1/8th and a 1/4th. - cut them evenly so they cook the same amount of time
Dice up the onion and mince the garlic. Throw the taters, onion and garlic, chicken broth, and water into a large pot on medium heat until the potatoes are cooked through.
Prepare the kale by chopping it small.
Add the sausage, bacon, red pepper flakes and salt and pepper (to taste) to pot. Simmer for another 10 minutes.(stir occassionally)
Turn the heat to low and add in the kale and heavy cream. Let the soup heat back through and then serve. Serve with grated parmesan cheese on top! YUM!

Enjoy!

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). 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!!

Lemon Loaf

Ingredients:

      Cake:

1 box yellow cake mix
5.1 oz instant pudding & 2 tsp lemon extract
1/2 cup vegetable oil
4 large eggs
1/2 cup milk
8 oz sour cream
6 tbsp fresh lemon juice (about 2-3 lemons)

    Lemon Topping:

1/2 stick butter, softened
2 cups powdered sugar
4 tbsp lemon juice
1 tsp lemon extract

Directions:

Loaf:

preheat oven to 350 degrees. Line 2 loaf pans with foil and spray with cooking spray. Set aside.
Combine all of the wet ingredients (for loaf) and whisk until combined
Place all dry ingredients in a bowl, add about 2 cup of wet ingredients. Beat on low speed for about 15 seconds.Then add the remainder of the ingredients. Beat for another 15-20 seconds. DO NOT over beat.
Divide batter between the two pans
Place in the oven and bake for 45-55 minutes or until golden brown.
Remove from oven and let rest in the pan for 5 minutes

Icing:

Beat the butter, powdered sugar, lemon juice until smooth and supple
Spread evenly of top of both loaves
allow the glaze to harden up before slicing

Enjoy!

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). 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!!

Cherry Cream Cheese Bars

Ingredients:

 1 cup butter (softened)
2 cups sugar
1 tsp salt
4 eggs
1 tsp vanilla extract & 1/2 tsp almond extract
3 cups flour
1 tsp baking powder
2 cans (42 oz) cherry pie filling

Cheesecake Layer:

1 8oz pkg  cream cheese (softened)
1/4 cup sugar
1 egg

 Glaze: 

1 cup powdered sugar
1/2 tsp vanilla and almond extracts
2-3 tbsp milk

Directions:

 Preheat oven to 350 degrees
With your mixer, cream together butter, sugar and salt until light and fluffy. Add in the eggs one at a time. Beating well after each addition. Add in the extracts and then gradually add in the flour and baking powder.
Spread about 2 1./2 cups of this batter into a greased 15x10x1 baking sheet.
In a medium bowl beat together cream cheese, sugar and egg. Add this on top of first layer of batter. Then spread out the cherry pie filling.
Drop the remaining batter by spoonfuls over the filling. Bake for about 35-40 minutes or until golden brown. Cool in pan on a wire rack.
Once the bars have cooled, glaze with mixture  - powdered sugar, extracts and enough milk to reach drizzling consistency. Drizzle over top of bars.

Enjoy!

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). 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 Oatmeal Energy Bites

Ingredients:

1 cup oats
2/3 cup toasted shredded coconut
1/2 cup peanut butter
1/2 cup mini chocolate chips
1/3 cup honey
1 tbsp Chia seeds
1 tsp vanilla

Directions:

Combine all ingredients in large bowl.
Roll and make bake - sqeezing tightly (but not too tight).
Refrigerate until firm - 10-20 minutes
Store in air tight container and store in refrigerator
Lasts for one week in refrigerator - can store in freezer for up to 3 months.

Enjoy!

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). 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!!

Gma T's: Egg Nog

My grandmother about 2 years ago, gave me her box of recipes. It is a small 2-drawer filing box and one side is completely full of recipes. Some of these recipes she has hand written and some are cut out of boxes, people have given to her, etc. My goal this year is to get as many of her favorites onto my Cooking Blog so that I can share them with our entire family and my Friend Camille. 

* Typed out and printed with the blue ink from her 'copy machine' that you had to do by hand

Ingredients:

 4 egg yolks
1/2 c sugar
3 cups milk, chilled
1 c thin cream, chilled
1 1/2 tsp vanilla
1/4 tsp salt
Freshly grated nutmeg

Directions:

 Beat egg yolks until very thick and light in color. Add sugar, beating in thoroughly. Stir in milk, cream, vanilla and salt. Pour into glasses and sprinkle with nutmeg, if desired. Serve immediately. (makes 4 servings)

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. StepMother in law to two, (step) Grandma to Peyton, Mattix and Andrew. 
Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Sour Cream Noodle Bake

Ingredients:

1 1/4 lb ground beef
1 15oz can of tomato sauce
1/2 tsp salt & pepper to taste
8oz egg noodles
1/2 cup sour cream
1 1/4 cup cottage cheese or ricotta cheese (preferred)
1/2 cup sliced green onions (can be omitted)
1 cup grated cheddar cheese

Directions:

Preheat oven to 350degrees
Brown beef in a skillet, drain fat and then add tomato sauce, salt and pepper.
Stir and then simmer while the other ingredients are prepared.
Cook noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage (ricotta) cheese. Add plenty of pepper). Add to noodles and stir. Add green onions, then stir.
In large pan (can be foil - for freezer dinner) add half of the noodles to baking dish. Top with half of the meat mixture, then sprinkle with cheddar cheese. Repeat until mixtures gone.
Bake for 20 minutes or until all the cheese is melted.
serve with yummy crusty bread!

Enjoy!

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. Step-Mother in law to two, Step-Grandma to Peyton, Mattix and Andrew. 
Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Spicy Chicken Taquitos

Ingredients:

• 4 cups shredded cooked chicken
• 6 tbsp. green chili
• 6 tbsp. chopped onion
• 1  cup salsa
• 20 small tortillas
• Oil
• Lime wedges

Directions:

1. Combine all ingredients up to tortillas. Place 2 tbsp. of mixture on each tortilla and roll up; secure with toothpicks. In skillet, heat 3/4 inch oil to 350°. Fry in batches until golden, 1 to 2 minutes per side. Serve with limes.
   
   Enjoy~
   

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). 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!!

Italian Meatballs and Red Sauce

Meatballs:

Ingredients:

1 lb lean ground beef
1 lb Italian sausage
1/2 cup fresh parsley, chopped
2/3 cup Italian bread crumbs
2 eggs
1 or 2 cloves fresh garlic
A little milk to moisten mixture

Directions:

Mix all ingredients well – don’t over mix.
Roll into golf-size balls
Add to simmering red sauce.
Cook 10-15 minutes on low heat.

Red Sauce:

Ingredients:

3 tbsp olive oil
2 cloves fresh garlic – crushed
1 onion – chopped
1 28 ounce can crushed tomatoes
1 28 ounce can tomato puree
1 can tomato past, plus 1 can water
2 tsp basil
2 tsp oregano

Directions:

Simmer all ingredients together for 1 1/2 hours.
Add meatballs.

Enjoy!

 Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). 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!!

Pioneer Woman’s Pecan Pie

                                           Prep: 15 mins Level: Easy   Cook: 50 mins Serves: 12
Ingredients

1 whole Unbaked Pie Crust (I Use "sylvia's Perfect Pie Crust" Recipe
1 cup White Sugar
3 Tablespoons Brown Sugar
½ teaspoons Salt
1 cup Corn Syrup
¾ teaspoons Vanilla
⅓ cups Melted Butter (salted)
3 whole Eggs, Beaten
1 cup (heaping) Chopped Pecans

Preparation

First, whip up your pie crust using “Sylvia’s Perfect Pie Crust” found on Tasty Kitchen.
Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a
bowl.
Pour chopped pecans in the bottom of the unbaked pie shell.
Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie
at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful
not to burn the crust or pecans.

NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT
FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20
minute or until set. Required baking time seems to vary widely with this recipe.
Sometimes it takes 50 minutes; sometimes it takes 75!

Allow to cool for several hours or overnight. Serve in thin slivers.

Enjoy!
Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). 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!!

Shredded Pork

                                   Prep Time: 5 Minutes Cook Time: 6 Hours Difficulty: Easy Servings: 18
Ingredients

 1 whole Large Onion
 1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
 Salt And Freshly Ground Black Pepper
 4 cans Chicken Broth or water
 2 Tablespoons Brown Sugar
 1 tbsp Cumin
 1 tbsp garlic powder

Instructions

Preheat oven to 300 degrees. OR USE A SLOW COOKER  Either way works fine
Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven. (OR SLOW COOKER)
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
Pour in cans of broth (or water). Add brown sugar & spices to the juice and stir in.
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stove top and return the meat to the liquid to warm up.

Enjoy!
Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). 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 and Vegetables Pasta Bake

                                       Prep time 20 mins Cook time 30 mins Total time 50 mins Serves 8-12
Ingredients

 1 pound penne pasta
 2 tablespoon butter
 4-6 cooked chicken breast-halves, cut into bite size pieces
 3-6 garlic cloves, minced
 2/3 cup vegetable or chicken broth
 salt and fresh ground pepper, to taste
 ½ teaspoon garlic powder
 1 teaspoon dried Italian Seasoning
 4 teaspoons all-purpose flour
 2 cup milk
 1 (8-oz package) cream cheese
 1 cup shredded mozzarella cheese
 ½ cup shredded parmesan cheese
 1 pckg frozen veggies of choice.

Instructions

1. Preheat oven to 350.
2. Cook penne pasta according to the instructions on the box.
3. In the meantime, in a small mixing bowl whisk together broth, salt, pepper, garlic powder, italian seasoning and flour; whisk until completely combined.
4. Add to skillet and stir. Then Stir in milk.
5. Cook and stir until thickened and bubbly.
6. Add cream cheese and continue to cook until cream cheese is smooth, stirring frequently.
7. Remove from heat.
8. Add pasta mixture, chicken mixture and tomatoes; toss to coat.
9. Transfer to a 3-quart casserole dish.
10. Cover with foil and bake for 30 to 35 minutes, or until heated through.
11. Remove foil, stir mixture and sprinkle with cheeses.
12. Continue to cook for 8 to 10 minutes, or until cheese is melted.
13. Remove from oven and let stand 5 minutes.
14. Serve.

Enjoy!
Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). 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!!

Basic White Sandwich Bread

                                                                                      Makes 2 loaves
Ingredients:

2 teaspoons active-dry yeast       1 cup (8 oz) warm water       2 tablespoons (1 oz) unsalted butter 1 cup (8 oz) milk - whole, 2%, or skim             2 tablespoons white sugar                1 tablespoon salt 5 1/2 - 6 1/2 cups all-purpose flour

Directions:

Pour the water into the bowl of a standing mixer or large mixing bowl and sprinkle the yeast over top. Let this stand for 5 minutes until the yeast is dissolved.
Melt the butter in the microwave. Stir in the milk, sugar, and salt. Pour 1 cup of flour and the milk mixture over the yeast. Stir until this comes together into a loose, lumpy batter.
Add another 4 1/2 cups of flour, reserving the remaining cup if the dough is sticky during kneading. Stir until a floury, shaggy dough is formed.
Using the dough hook attachment on a standing mixer, knead the dough for 8-10 minutes. Clean out the mixing bowl and film it with a little oil. Form the dough into a ball and turn it in the bowl to coat it with oil. Cover the bowl and let the dough rise in a warm spot until doubled in bulk, about one hour.
Sprinkle a little flour on the counter and turn the dough out on top. Divide the dough in two and shape each half into a loose ball. Let the balls rest for 10 minutes.
Grease two loaf pans or film them with non-stick cooking spray. Shape each ball of dough into a loaf and transfer to the loaf pans. It's important that the surface of the loaves be stretched taut; this helps them rise and prevents an overly-dense interior.
Let the loaves rise a second time until they start to dome over the edge of the pan, 30-40 minutes.
Heat the oven to 425° F about halfway through the second rise.
Slash the tops of the loaves with a serrated knife and put them in the oven.
Immediately turn down the heat to 375°F and bake for 30-35 minutes. Finished loaves will be dark golden-brown and sound hollow when tapped on the bottom. Remove the loaves from the pans and let them cool completely before slicing.
Loaves will keep at room temperature for several days. Loaves can also be wrapped in foil and plastic, and frozen for up to three months.

Enjoy!
Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). 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!!

Pioneer Woman's Delicious Chocolate Pie

                                                    Prep: 30 mins Level: Easy    Cook: - Serves: 8
Ingredients

4 ounces, weight Unsweetened Baking Chocolate
1 cup Salted Butter, Softened
1-½ cup Sugar
1 teaspoon Vanilla Extract
4 whole Eggs
1 package Baked Pie Shell

Directions:

In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until
stirrable (about 45 seconds on high). Set aside to cool.
In a large bowl with an electric mixer beat 1 cup (2 sticks) of regular (salted) butter and
1 ½ cups of white sugar until fluffy (about 1 to 2 minutes). When melted chocolate is
cooled, drizzle it over the butter/sugar mixture. Add 1 teaspoon of vanilla extract. Beat
the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the
whisk attachment).
Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the
four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the
pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it
out of the bowl. Smooth out the pie filling and place pie in the refrigerator to chill for at
least two hours (preferably longer).
Plop a heap of whipped cream and garnish with a few chocolate curls

Enjoy!
Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). 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 and Dumplings

                                   Prep Time: 15 Minutes Cook Time: 30 Minutes Difficulty: Easy Servings: 8
Ingredients

2 Tablespoons Butter
2 Tablespoons Olive Oil
1/2 cup All-purpose Flour
1 whole Chicken, Cut Into Pieces (cut Up Fryer)
Salt And Pepper
1/2 cup Finely Diced Carrots
1/2 cup Finely Diced Celery
1 whole Medium Onion, Finely Diced
1/2 teaspoon Ground Thyme
1/4 teaspoon Turmeric
7 cups Low Sodium Chicken Broth
1/2 cup Heavy Cream

Dumplings:

1-1/2 cup All-purpose Flour
1/2 cup Yellow Cornmeal
1 Tablespoon (heaping) Baking Powder
1 teaspoon Kosher Salt
1-1/2 cup Half-and-half
2 Tablespoons Minced Fresh Parsley (optional)
Salt As Needed

Directions:

Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.
Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.
In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.
While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.
Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.
Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.

Enjoy!
Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). 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!!

Chx Enchiladas with Sour Cream White Sauce

Ingredients:

3 cups Monterey jack cheese
10 tortillas
1 roasted chx, shredded
4 ½ tbsp butter
4 ½ cups chx broth
4 1/2 tbsp flour
1 ½ cups sour cream
1 can of green chilis

Directions:

In small sauce pan, over medium heat, melt the butter. Whisk in the flour and let cook for about a minute. Add the chx broth and whisk until smooth. Allow sauce to thicken then remove from heat.
Lightly oil 9x13 baking pan with olive oil. Mix the chx and 1 cup of cheese. Add spoonfuls of mixture to tortillas, roll up and lay seam side down in pan.
Add sour cream and chilis to broth mixture.
Pour sauce over enchiladas and top with remaining cheese.
Bake for 25 minutes

Enjoy!
Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). 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!!

Lemon Crumble Bars

Ingredients:

1 box yellow cake mix
1 stick unsalted butter (at room temperature)
1 can lemon pie filling

Directions:

Preheat oven to 350º. Spray 9x13 baking dish with nonstick spray.
In a bowl combine softened butter with cake mix. Mix until crumbly. Set aside ½ cup of this mixture.
Press into bottom of pan. Make sure it is even and pack it down.
Spoon lemon pie filling onto the crust. Spread it evenly.
Sprinkle the remainder crust mixture over top of bars.
Bake at 350º for 20-25 minutes. (until just starting to turn golden brown on top)
Enjoy!

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). 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!!

Curtis’ Ultimate Chocolate Chip Cookies

Ingredients:

¾ cup granulated sugar

¾ cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 ¼ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 cup coarsely chopped nuts
1 package (12 ounces) semisweet chocolate chips (2 cups)

Directions:

Heat oven to 375ºF.
 Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
 Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
 Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). 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!!

Lil Judd Monster Cookies

Ingredients

3 cups all-purpose flour     1 tablespoon baking powder     1 tablespoon baking soda    

 1 tbsp ground cinnamon      1 teaspoon salt      1 1/2 cup butter (at room temperature)                    
1 1/2 cup granulated sugar           1 1/2 cup packed brown sugar     3 eggs         1tbsp vanilla extract 

3 cups semisweet chocolate chips          3 cups old-fashioned rolled oats         1 bag miniature M&M’s
directions

Directions:

Preheat oven to 350 degrees F. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla extract. Stir in flour mixture until just combined. Add chocolate chips, oats, and m&m’s. Optional: 2 cups coconut, 2 cups pecans (or nut of choice.) For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 17 to 19 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). 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!!

Chocolate Silk Pie

                                                     Prep Time: 30 Minutes Cook Time: Servings: 8
Ingredients

 4 ounces, weight Unsweetened Baking Chocolate
 1 cup Salted Butter, Softened
 1-1/2 cup Sugar
 1 teaspoon Vanilla Extract
 4 whole Eggs
 1 package Baked Pie Shell

Instructions

In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
In a large bowl with an electric mixer beat 1 cup (2 sticks) of regular (salted) butter and 1 ½ cups of white sugar until fluffy (about 1 to 2 minutes). When melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the whisk attachment).
Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).
Plop a heap of whipped cream and garnish with a few chocolate curls if you’re feeling sassy.
You can substitute 3 tablespoons of cocoa mixed with 1 tablespoon of melted butter for each square of unsweetened chocolate.
Finely crush around 30 vanilla wafers. Use Nilla Vanilla wafers, don’t go for the generic brand. Finely chop 1/2 cup walnuts Melt 1/4 cup butter (or a little more; this is a very forgiving recipe) Mix together, press into a pie plate and bake 10 minutes at 325 degrees Cool

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). 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!!

Creamy Pea Salad

Ingredients:

32 oz frozen peas (thawed and drained)
1 ½-2 cups cubed cheese (cheddar/mozzarella/gouda/havarti)
1 medium diced red onion
1 spring onion diced thinly
1 garlic clove thinly diced
1 cup mayonnaise
1 tbsp Ranch dressing mix
Pepper to taste
½ lb crumbled bacon

Directions:

In a large bowl combine all of the ingredients. Mix well. Refrigerate for up to a day in advance before serving.
Enjoy!

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). 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!!

Slow Cooker Marinara Sauce

Ingredients

 1 medium onion, chopped
 6 tsp. garlic paste or 6 cloves garlic, minced
 1 Tbsp. olive oil
 (50 oz.) pureed tomatoes, freshly pureed or purchased canned
 2 tbsp Italian Seasonings
 28 oz. can tomatoes
 1 Tbsp. sugar
 1 tsp. salt
 3-4 Tbsp. tomato paste

Directions:

1. Saute onions and garlic in the olive oil in a medium skillet, over medium heat, until translucent. Add to a large pot of a slow cooker. Add all the remaining ingredients. Add more tomato paste if desired for thickness.
2. Cook on low for 2½ - 3½ hours on high or 5-7 hours on low. Break up tomatoes at the end of cooking and then let cook for a half hour longer to thicken. Enjoy with your favorite recipe or on pasta or pizza.

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). 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!!

Gma T's: Pear Cake

My grandmother, about 2 years ago, gave me her box of recipes. She passed away April 14th, 2015. My goal this year is to get as many of her recipes onto my Cooking Blog so that I can share them with all interested family and friends.

*Typed out onto a blank index card  

Cake Ingredients & Directions:

2 1/2 c sugar
3/4 c shortening
4 eggs (beaten together)
1 c sour milk (ewwww maybe just do buttermilk instead ;)
1 heaping tsp baking soda
1 tsp each of Nutmeg, Cloves and Allspice
3 c flour
1 c pecans
1 c pear preserves (or any flavor preserves you like)

            Make and bake as usual 

Filling - Caramel Icing Ingredients & Directions:

3 c sugar (1/2 c brown)
1 tsp butter
1 c sweet milk or cream

Put sugar and milk into a sauce pan and cook until a little dropped in cold water will form a soft ball.
Remove from fire, cool. Add flavoring and beat until thick enough to spread.

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. StepMother in law to two, (step) Grandma to Peyton, Mattix and Andrew. 
Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Slow Cooker Honey Sesame Chicken

                          Prep Time 10 minutes Cook Time 4 hours Total Time 4 hours, 10 minutes Yield 6 servings

Ingredients

 1 small onion, diced
 2 cloves garlic, minced
 1/2 cup honey
 1/2 cup soy sauce
 1/4 cup ketchup
 2 tablespoons vegetable oil
 1/4 teaspoon crushed red pepper flakes
 2 pounds boneless, skinless chicken thighs
 Kosher salt and freshly ground black pepper, to taste
 1 green onion, thinly sliced for garnish
 Sesame seeds, for garnish

Instructions

 In a large bowl, combine onion, garlic, honey, soy sauce, ketchup, vegetable oil and red pepper.
 Season chicken thighs with salt and pepper, to taste. Place chicken thighs into a slow cooker. Add honey mixture and gently toss to combine. Cover and cook on low heat for 3 hours and 30 minutes.
 Remove chicken thighs from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes. Serve immediately, garnished with green onions and sesame seeds, if desired.

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). 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!!

Gma T's: Oatmeal Cake

My grandmother, about 2 years ago, gave me her box of recipes. She passed away April 14th, 2015. My goal this year is to get as many of her recipes onto my Cooking Blog so that I can share them with all interested family and friends.

HAPPY BIRTHDAY QUENTIN!!

 I can't believe you are 5 today!! I can't believe you started Kindergarten this past week too!! :) Its a RED LETTER MONTH for you!!! I am so proud of you and have been so blessed to be your Mom! Keep up the great work!

* Recipe has Janiel Clark's name on it (also from Superior, AZ Ward/Branch).  

Ingredients/Directions:

1 1/4 c boiling water
1 c oatmeal.
    Combine and let stand for 20 minutes
1/2 c butter (or shortening)
1 c sugar
1 c brown sugar
1 tsp vanilla
2 eggs

    Blend together until creamy

Combine following ingredients and add to egg mixture:

   Sift:
        11/2 c flour
        1 tsp soda
        1/2 tsp salt
        3/4 tsp cinnamon
        1/4 tsp nutmeg

Bake at 350* in a 9inch square pan for 50-55 minutes

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. StepMother in law to two, (step) Grandma to Peyton, Mattix and Andrew. 
Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Gma T's: No Bake Fruit Cake

My grandmother, about 2 years ago, gave me her box of recipes. She passed away April 14th, 2015. My goal this year is to get as many of her recipes onto my Cooking Blog so that I can share them with all interested family and friends.

* Typed out on an index card 

Ingredients:
4 cups small marshmallows
1 tall can evap milk
6 t concentrated orange juice (1 6oz can)
2lbs graham cracker (crumbed)

Add to the cracker crumbs 2 tsp cinamon, 2 tsp nutmeg, 1 tsp cloves,  2 cups bleached raisins, 2 1/2 c fruit mix, 2 c walnuts, 1 c chopped dates

Mix together with the marshmallow mixture. Mix thoroughly then pack into a loaf pan lined with wax paper. Store in fridge for 3 or 4 days prior to eating. (keep in refrigerator).

Directions:


Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. StepMother in law to two, (step) Grandma to Peyton, Mattix and Andrew. 
Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Gma T's: Laisy Daisy Cake

My grandmother, about 2 years ago, gave me her box of recipes. She passed away April 14th, 2015. My goal this year is to get as many of her recipes onto my Cooking Blog so that I can share them with all interested family and friends.

* Recipe credited to Ora Sabin

Ingredients/Directions:
2 eggs (beaten til fluffly) then add
1 c sugar (still stirring add the following:
1 c flour
1/2 tsp salt
1 tsp baking powder

Heat a 1/2 c of milk with
1 tsp butter. Remove from heat and add
1 tsp vanilla and add to cake batter

Start in cold oven and bake at 350*

Top with the following frosting:
1 c brown sugar
5 tbsp canned milk
1/8 lb butter
1 1/2 c nuts

Bring to a boil and pour on the warm cake and put under broiler until nuts are brown.

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. StepMother in law to two, (step) Grandma to Peyton, Mattix and Andrew. 
Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Gma T's: Never Fail Devils Food Cake

My grandmother, about 2 years ago, gave me her box of recipes. She passed away April 14th, 2015. My goal this year is to get as many of her recipes onto my Cooking Blog so that I can share them with all interested family and friends.

HAPPY BIRTHDAY AIDYN!!!!

I can't believe you are already a year old. So much has happened over the past year but I have always been grateful to have been blessed with such a cute, healthy, chubby baby boy. You'll always be my baby!! :) I love you Aidyn!! Keep growing stronger and healthy!! 

* Recipe credited to Jessie Olson (one of my Grandma T's and Mom's very good friends from Superior, Az. In fact, I believe her husband Jack actually performed my parents wedding. I will have to double check my information :) 

Ingredients:

3 c sugar
1 c shortening
6 eggs
3/4 c cocoa
3/4 c cold water + 1 1/2 tsp soda
2 tsp vanilla
1 tsp red food coloring
4 1/2 c flour + 4 tsp baking powder
1 1/2 tsp salt
2 1/4 c boiling water

Directions:

Cream sugar and shortening. Add eggs. Add water, vanilla and coloring. Beat well and add boiling water. Pour into greased sheet cake pan. Bake 325* for 15 min then at 350* until done.

Red Devil Icing:

Put into small mixing bowl 1/2 c shortening. Beat until fluffy. Slowly add 1/2 c evaporated milk and beat well until like whipped cream. Add a pinch of salt, t 1wp vanilla and 1/2 c cocoa, 1 lb (or 2 cups) powdered sugar and 1/2 tsp red coloring. Ice cake when cooled. 

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. StepMother in law to two, (step) Grandma to Peyton, Mattix and Andrew. 
Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Gma T's: Irish Potato Cake

My grandmother, about 2 years ago, gave me her box of recipes. She passed away April 14th, 2015. My goal this year is to get as many of her recipes onto my Cooking Blog so that I can share them with all interested family and friends.

* Credited to Thelma Taylor  

Ingredients:

1 c margarine/butter
2 c sugar
4 egg yolks (beaten)
1 c cold cooked mashed potatoes
1/2 c milk
1 c nuts
2 c cake flour
2 tsp baking powder
1 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
3 tbsp cocoa

Directions:

Blend butter and sugar, then add egg yolks, mashed potatoes.
Sift flour and other dry ingredients together. Add with milk to first mixture. Beat until smooth. Add nuts and even raisins if desired.
Bake for 1 hour at 325*. Place pan of cold water on lower rack beneath the cake while it bakes. This will help keep the cake moist.

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. StepMother in law to two, (step) Grandma to Peyton, Mattix and Andrew. 
Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Gma T's: Not Novelty Cake or Jelly Roll

My grandmother, about 2 years ago, gave me her box of recipes. She passed away April 14th, 2015. My goal this year is to get as many of her recipes onto my Cooking Blog so that I can share them with all interested family and friends.

* This recipe is credited to Grandma T :) 

Ingredients:

2 eggs
1 c sugar
1/4 tsp salt
1/2 c hot milk
1 tbsp melted butter
1 c sifter pastry flour
1 tsp baking powder

Directions:

To the well beaten eggs, gradually add 1 scan c sugar and beat well. Add 1 tsp vanilla, 1/8 tsp salt, 1 c flour sifted with the baking powder. Beat.
Lastly, add 1/2 c hot milk with the 1 tbsp melted butter. Batter will be very thin. Bake in shallow pan.
Frosting (if desired), 1/2 c brown sugar, 1/2 c coconut or nuts, 2 tbsp cream. Melt and spread over cake while its hot. Place under broiler until brown.

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. StepMother in law to two, (step) Grandma to Peyton, Mattix and Andrew. 
Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Gma T's: Fruit Cocktail Cake

My grandmother, about 2 years ago, gave me her box of recipes. She passed away April 14th, 2015. My goal this year is to get as many of her recipes onto my Cooking Blog so that I can share them with all interested family and friends.

*Recipe credited to Marva Williams (Not sure if it is a relative - I will check this)  

Ingredients:

1 1/2 c sugar
2 eggs
1/2 c salad oil
2 c flour
1/2 tsp salt
2 tsp soda
1 med can fruit cocktail (& part of the juice)

Frosting Ingredients:

1 stick butter, melted
3/4 c sugar
1/2 c evap milk
1 tsp vanilla
1/2 c coconut
1/2 c nuts

Cake Directions:

Pour batter in a greased and floured pan (9x13). Sprinkle with 1/2 c coconut on top of the batter.
Bake at 350* for 45 minutes.
While cake is still hot spread with the frosting.

Frosting Directions:

Prepare frosting while cake is baking.  - mix all together. 

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. StepMother in law to two, (step) Grandma to Peyton, Mattix and Andrew. 
Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Slider Rolls

Ingredients:

1 cup milk (8 ounces)
2 tablespoons melted butter
1 large egg
3 1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt
2 1/2 teaspoons yeast

Directions:

In a bowl or large cup, whisk together the milk, melted butter, and egg. Place the milk mixture, flour, sugar, 1 teaspoon salt, and yeast in the bread machine in the order suggested by your bread machine manufacturer. Run on dough cycle. Remove finished dough to a lightly floured surface. Roll half of the dough to about 1/4-inch to 1/3-inch thickness. Cut out with a 1 1/2- to 3-inch cutter, depending on the size you need. Repeat with the remaining dough. Arrange on a lightly greased baking sheet about 2 to 3 inches apart. Cover with a towel and let rise until doubled in size, about 30 minutes. Bake in a preheated 350° for 15 to 18 minutes, or until nicely browned. Brush tops with a little butter while they're hot. Let cool on rack. Split the cooled buns and use for sliders or fill as desired.
Enjoy!

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). 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!!

Gma T's: Flop Cake

My grandmother, about 2 years ago, gave me her box of recipes. She passed away April 14th, 2015. My goal this year is to get as many of her recipes onto my Cooking Blog so that I can share them with all interested family and friends.

* This recipe is written by my Great Grandmother on a recipe card.  

Ingredients:

1 1/2 c sugar
2 c flour
1 large can crushed pineapple juice and all

Topping Ingredients:

1 stick butter/margarine (recipe said oleo)
1 1/2 c sugar
1 small can milk (2/3 c)
1 c coconut
1 c chopped pecans

Directions:

Put cake ingredients in a bowl and mix well.
Bake at 350* for 25-30 minutes in a large casserole type dish (sprayed).

Topping Directions:

Cook the ingredients for 3-5 minutes. (Lela stirred hers while cake is still warm) Pour over cake.
Freezes well.
Notice: no eggs, milk, baking powder or oil. (my great grandmothers notes) :)

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. StepMother in law to two, (step) Grandma to Peyton, Mattix and Andrew. 
Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Gma T's: Deep Dark Mystery

My grandmother, about 2 years ago, gave me her box of recipes. She passed away April 14th, 2015. My goal this year is to get as many of her recipes onto my Cooking Blog so that I can share them with all interested family and friends.

*Recipe attributed to Mary Stacy  

Ingredients:

1 c chopped nuts
3 eggs
1 or 2 tbsp flour
1 c chopped dates
1 c sugar
pinch of salt (up to 1/2 tsp)
1/2 tsp baking powder

Directions:

Beat eggs until fluffy.
Add sugar, baking powder and flour.
Add dates and nuts
Stir well and pour into greased and floured shallow pan
Bake at 350* for 20 minutes

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. StepMother in law to two, (step) Grandma to Peyton, Mattix and Andrew. 
Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Cafeteria Lunch Rolls

I am still on the hunt for the BEST ROLLS EVER!! :) I haven't tried this recipe yet, but I will be. I will check back in and let you know what I decide. 

 Ingredients:

1 1/2 cups warm water
2 tbsp yeast
1/2 tbsp sugar
1/8 c butter, melted
1/8 c milk
1 egg
3/4 tbsp salt
5 cups flour
1/3 c sugar
1/8 cup shortening

Directions:

Add yeast and sugar to warm water and let sit until bubbly
Add melted butter (cooled) and milk, and eggs to yeast mixture
In a large bowl combine dry ingredients (flour and sugar) Combine well
Add shortening to flour mixture - mix until crumbly and barely noticeable.
Pour yeast mixture into flour mixture
Mix until well combined.
Knead the dough (by hand for 2 minutes) for about a minute on medium speed
Place on top of oven (preheated to 350*) covered, until doubled about 15-30 minutes
After dough has doubled form dough into 2 inch balls and place onto baking sheets (5 across and 6-7 down touching)
Cover and allow to rise (on top of oven) until doubled again. (15-20 minutesish)
Bake at 400* for 12-14 minutes

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. StepMother in law to two, (step) Grandma to Peyton, Mattix and Andrew. 
Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!