Monster Cookies

This recipe is from my friend Brittany V. I've heard of Monster Cookies before, but haven't yet made them for myself. Brittany says they are a must try. They do sound delicious! :)

Prep Time : 10 minutes
Cook Time : 10 minutes
Serves: 3 Dozen

Ingredients

*3 eggs
*1 1/4 cups packed light brown sugar
*1 cup granulated sugar
*1/2 teaspoon salt
*1/2 teaspoon vanilla extract
*1 12-ounce jar creamy peanut butter
*1 stick butter, softened
*1/2 cup plain M&Ms
* 1/2 cup chocolate chips
* 1/4 cup raisins (optional)
*2 teaspoons baking soda
*4 1/2 cups quick-cooking oatmeal (NOT INSTANT)

DIRECTIONS:

Preheat the oven to 350 degrees. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the M&Ms, chocolate chips, raisins if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8-10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

Chili Lime Chicken Breast

Greetings, fellow foodies!
This is a Betty Crocker recipe that I tried out not too long ago and it was a hit in my house. I've made a few modifications, for better and fuller flavor.

4 boneless skinless chicken breasts
4 tsp chili powder
4 tsp packed brown sugar
4 tsp grated lime peel (You don't have to be exact with this. I think I ended up just grating most of the lime.)
juice of 1 lime (The one you just grated! :)
1 tsp salt
1/2 tsp garlic powder
1/4 tsp cayenne pepper
olive or canola oil

Drizzle the chicken breasts with olive or canola oil
Place chicken in a large Ziploc bag and add lime juice
Shake to make sure chicken is coated
Add all spices to bag and shake again to ensure chicken is coated. (You can also mix your spices in a small bowl and coat the chicken with your hands. I just prefer the bag method.)
Place chicken in refrigerator for 30 min to 1 hour, then grill over medium heat
You could also bake the chicken (I haven't tried it like this) at 375 for 25 to 30 min

Pretzel Chicken

Somehow, it is Friday afternoon, and I realized I haven't posted since Tuesday! Yikes! I apologize for the lack of activity. June has been a busy month, and July is shaping up to be the same.

Anyways! Let's talk about pretzel chicken. O'Charley's used to carry it on the menu. I tried it once and loved it! But alas, when I went back for more, it was no longer being served. This was my attempt to recreate it. It's actually quite simple and the results are delish! :)

vegetable oil, for frying
1 package boneless, skinless chicken breast tenderloins
1 bag SALTED mini pretzels
2 eggs
1 cup milk
salt and pepper
honey mustard

Put about 1/2 the bag of pretzels into a food processor or blender. Pulse or grind the pretzels. Its ok if you have some bigger pieces.  If you have neither of these, put them in a large Ziploc bag and crush them with a rolling pin!
Heat oil in a skillet over medium high.
Season chicken with salt and pepper.
Crack eggs and whisk them together in a small bowl, then add milk.
Coat the chicken in the egg/milk mixture, then pretzels. It will take a couple times to coat them in the pretzels.
Fry on both sides until golden brown.
Serve with honey mustard. (I'm a BIG fan of Ken's Steakhouse brand!)

Candy Bar Brownie Trifle

Are you a chocolate fan? Then try this recipe from Emily B.


Let me just start off by telling you that if you like rich
and Chocolate then this is for you!! I have made this once and it was AMAZING!
But oh my God was it super rich.

16 Servings
Prep: 20 min
Bake: 30min + cooling

Ingredints

1 pkg fudge brownie mix (13x9) (you want the brownings
thin)
1 pkg (3.9 ounces) instant chocolate pudding mix
1 pkg (11.5 ounces) mini snickers candy bars, refrigerated
(or any of your favorite candy bar)
1 carton (8 ounces) frozen whipped topping, thawed
1 jar (12 ounces) caramel ice cream topping 
 
Directions:

Prepare and bake brownies according to package directions.
Cool on a wire rack. Prepare pudding according to package directions. Crush
candy bars; set aside. Cut brownies into 1-in. cubes; place half of the cubes in a
3-qt. trifle bowl or large glass serving bowl; press down lightly. Top with half
of the whipped topping, pudding, caramel topping and crushed candy bars; repeat
layers. Cover and refrigerate until chilled.

Oatmeal Chocolate Chip Cookies

This homemade cookie recipe is from Sue C. These cookies freeze well, ship well, and can feed a crowd. Unless of course, you want to eat them all yourself! :)

2 Cups All-Purpose Flour
1/2 tsp. Baking Soda
1/4 tsp. Salt
3/4 Cups Quaker Old Fashion Oats (Do not use Minute Oats)
3/4 Cups light Brown Sugar, packed
3/4 Cups White Sugar
1 Cup (2 sticks) Salted butter, softened
2 Large Eggs
2 tsp. pure vanilla extract
2 Cups (12oz) Semi Sweet Chocolate Chips
1 Cup Chopped pecans (Optional)

Preheat oven to 300 degrees

In a medium bowl combine flour, soda, salt and oats. Mix well with wire whisk and set aside.

In a large bowl blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl, then add eggs and vanilla. Beat at medium speed till light
and fluffy (Beat at least 3-4 minutes) the fluffier the better.

Add the flour mixture a little at a time until combined. DO NOT OVER MIX.

Add Chocolate chips and nuts at low speed until combined. I usually just turn the mixer on and off a few times for a few seconds.
Just like if you were using a pulse button.

Drop dough by rounded tablespoons onto an ungreased cookie sheet approx 1 1/2 inches apart. I use parchment paper and they brown
nicely....

Depending on your oven it will take from 16-20 minutes....... After baking immediately transfer cookies to a flat surface with a spatula.

Makes approx 3-4 doz depending on how large you like them. I usually
make mine a little smaller than a Tablespoon.

Meatballs

This meatball recipe comes from Jamie M. They would be delicious on their own, served with pasta, or as an appetizer at your next get together!

1 lb of ground turkey (i like em healthier like this. you can also do equal parts ground pork and ground beef to be more real.)
1 cup bread crumbs
1 egg
1/2 cup parm ramono blend
1/2 tbsp italian blend season
1/2 tbsp garlic (chopped or powder.)
1/4 cup of whatever marinara sauce you're using

mix up. make balls. put sauce in a big pan and add 1/2 jar water. add the balls in when the sauce is hot and bubbly. put the lid on. cook at medium high heat for at least an hour. turn after half and add more water/sauce as needed.

soooo yummy and with the turkey its more protein and less fat. i always end up adding more parm and bread crumbs to the mix though just because i like it :)

Hooter's Wing Dip

HAPPY FATHER'S DAY TO ALL YOU DADS OUT THERE!

This is one of my husband's favorite things I make. It's a hot dip, so it's not very good once it gets cold and doesn't really do well with leftovers either. (However, you can always reheat it for a few minutes if you have to transport it somewhere) But if you take it to a gathering, there probably won't be leftovers! :)

1 large can and 1 small can chunk chicken breast in water (If you're better than I am, you can take the time to cook actual chicken breast and shred it)
1 8oz package cream cheese, softened
1/2 cup ranch dressing
1 jar Hooter's Hot Wing Sauce (You can usually find this at Walmart, and I think most Hooter's restaurants sell it as well. There has been a time when I couldn't find the Hooter's brand, and I just substituted with another brand. It's still good that way.)
1 8oz package shredded cheddar (You can do sharp or mild)
Celery
Chips or crackers

Drain both cans of chicken and place in a bowl. Break up large chunks.
Add 3/4 to whole jar of sauce. Your preference. Just make sure all the chicken is saturated with the sauce.
Spread cream cheese evenly over the bottom of a baking dish.
Spread dressing over cream cheese.
Spread chicken/hot sauce mixture over dressing.
Top with shredded cheese.
Cover with aluminum foil and bake at 350 for 30 minutes.

Serve with celery and chips and/or crackers. For the celery, you can serve it in sticks, OR you can chop it into fine pieces and place it on top of the dip once it has slightly cooled. If you're transporting the dip, and plan on chopping the celery and putting it on the dip, don't do it until you get to your location. Otherwise, the celery gets gross and looks unappealing!

Spicy Honey Orange Pork Chops OR Chicken

This marinade is so easy! I do it a lot in the summer, because you can just toss it on the grill and it's done in no time. It works well on pork chops (I use the boneless thin "breakfast chops", but you can use whatever) or chicken (I use the boneless, skinless breast tenderloins. Again, use what YOU like).

1 package pork chops or chicken
the juice of 1 orange (if you don't have a juicer, just cut it in half and squeeze it right side up. that way, the seeds don't get mixed in)
spicy honey BBQ sauce (I use the Kraft brand)
salt & pepper

Season your chops or chicken with salt & pepper. Place in a large freezer bag. Add the orange juice. Add BBQ sauce. I don't measure it out. I just make sure I pour in enough to coat the meat well. Close bag and shake so that everything is evenly distributed. Marinate at least 30 minutes. I always go longer, for fuller flavor.
I always grill mine. You have to keep a close eye, because this marinade contains honey and orange juice, the sugar puts it at high risk of burning easily. (Or, caramelizing, as I tell my hubby and son when they accuse me of burning dinner!)
However, these can also be baked. 350 for 20-25 min, or until juices run clear.

Penne Beef Pasta

This recipe is another good one from Emily B. Enjoy!

4 servings

Prep/Total Time: 30 Min.

Ingredients:

• 1-3/4 cups uncooked penne pasta
• 1 pound ground beef
• 1 teaspoon minced garlic
• 1 can (15 ounces) tomato puree ( i usually can't find a 15 ounce can so i get the 2 small cans and use it all even though its more then 15 ounces)
• 1 can (14-1/2 ounces) beef broth
• 1-1/2 teaspoons Italian seasoning
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups chopped fresh spinach (optional)
• 2 cups (8 ounces) shredded part-skim mozzarella cheese

I always add more spices, The first time I made it I just followed this and the Italian just wasn't enough. If you like a little spice 2 teaspoons of Crushed Red Peppers are good in it as well as a yellow onion.

 

Directions:

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Add spinach; cook for 1-2 minutes or until spinach is wilted. Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes or until cheese is melted.

Strawberry Banana Apple Smoothie

Oops! Somehow, I went all day yesterday without posting any recipes on here. I was busy all day and it slipped my mind. So, let's get back into our groove!
Since it's still in the A.M., here's a great smoothie recipe from my friend Kelly S. It would be great for breakfast on the go or a snack.

Strawberry Banana Apple Smoothie

Ingredients

1 cup apple juice

5 strawberries (We use frozen because they last longer but if you have fresh that would be great.)

1/2 banana

handful of ice

1 to 2 tablespoons milled flax seed*

* I add flax seed for fiber and omega 3 - this is not a necessary ingredient. If you do add it, add it slowly. Maybe try a 1/2 tablespoon first then add more the next time you make it. It can take a little while for your stomach to get used to the stuff. When I first started adding it, I did it slowly, like was suggested to me, and my husband and I had no problems. Also, buy the flax seed in the aisle with the flour not the nut or health food section - you will pay twice as much for the same thing :).

Blend it all together.

Makes one serving.

Cheesy Baked Ziti

Greetings, fellow foodies!
I sort of made this one up as I went along and thankfully, it came out good! This is another one where the seasonings are to taste, so go with what you think is good!

1 box ziti noodles
1 jar spaghetti sauce (I use Ragu Traditional)
garlic powder
crushed red pepper
Mrs. Dash Table Blend Seasoning
shredded cheese (I use a mild or sharp cheddar, along with the Italian blend or a Parmesan Romano blend)

Cook noodles according to package, but go just to al dente. So, if it says 10-11 minutes, go 9 or 10.
Drain noodles.
Lightly spray an 11x13 baking dish with Pam or other non stick cooking spray.
Pour noodles into pan. Pour in sauce and stir until noodles are coated.
Add garlic powder, crushed red pepper, and Mrs. Dash to taste. (I tend to go a little heavy on my seasonings. We like it that way!) Stir again, until everything is mixed well.
Sprinkle on cheese. I do a thin layer of the cheddar, then add a greater amount of the Italian cheese.
Cover with aluminum foil and bake at 350 for 20-25 minutes. Remove from oven, take off foil, and place back in oven for an additional 5-10 minutes.
Before serving, you can sprinkle with parmesan.
I always serve this with garlic bread, and sometimes a side salad or Caesar salad.

Better Than Sex Cake

Even though it's already late morning where I am, let's start off the day on a good note! This recipe is from my friend Miranda C. and it's for Better Than Sex Cake. The name alone should tell you how good it is! Enjoy! :)

INGREDIENTS:

1 (18.25 ounce) package devil's food cake mix 1/2 (14 ounce) can sweetened condensed milk 6 ounces caramel ice cream topping

3 (1.4 ounce) bars chocolate covered toffee, chopped 1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS:

1.	Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2.	In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
3.	Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

Pecan Pie Pockets & Homemade Whipped Cream

Yummm! This is a Paula Deen recipe that my friend, Adrienne W., recently made. She added confectioner's sugar on top, as well as the homemade whipped cream. (If you're not in the mood to make the whipped cream, just buy a tub of Cool Whip!) Adrienne said these tasted amazing. Can't wait to try them!

Ingredients
Vegetable oil, for frying
1 cup sugar
2/3 cup light corn syrup
1/3 cup butter
2 large eggs
1 1/2 cups chopped pecans
1 teaspoon vanilla extract
1/8 teaspoon salt
Flour, for dusting
1 premade pie crust
1 egg yolk, beaten
Confectioners' sugar

Directions
In a Dutch oven or deep fryer, heat the oil over medium heat to 350 degrees F.


In a medium saucepan, combine the sugar, corn syrup, butter and eggs.
Stir in the pecans, vanilla and salt. Bring to a boil over medium
heat, reduce the heat and simmer 10 minutes.


On a lightly floured surface, unroll the pie crust. Cut out rounds
using a 4 1/2-inch cutter. Re-roll the dough as needed. Repeat the
procedure with the remaining dough. Place 1 pie crust round on a
clean, flat surface. Lightly brush the edges of the crust with the
beaten egg yolk. Place 1 heaping tablespoon of pecan mixture in the
center of the round. Fold the dough over the filling, pressing the
edges with a fork to seal. Repeat with the remaining rounds and pecan
mixture.


Fry the pies in batches until lightly browned, 1 to 2 minutes per
side. Drain on paper towels. Lightly dust with confectioners' sugar,
if desired.




HOMEMADE WHIPPED CREAM

2 cups heavy whipping cream
2 Tbs vanilla
1 cup confectioner's sugar

In a large bowl, whip cream until stiff peaks are just about to form.
Beat in vanilla and sugar until peaks form. Make sure not to
over-beat, cream will then become lumpy and butter-like. Works best
if you put your metal bowl and beaters in the freezer prior to making
the whipped cream. The colder the better.

Stuffed Peppers

This recipe is from Kelly S. It came from her mom and it's been passed down to her. It sounds yummy!

Ingredients:

Four large green peppers (try to find ones that will stand up on their own)

1 lb Ground Beef

1 box Prepared Stove Top stuffing (I use chicken flavor but your could probably use whatever you prefer.)

4 slices of Velveeta cheese (more or less depending on if you like cheese - I ALWAYS use more)

Small can of Tomato Sauce (I could take this or leave it - again up to you)

Cut the tops off of the green peppers and take the inside parts and seeds out. Boil the peppers until they turn bright green. Usually takes 5 to 8 minutes. Take the peppers out of the water and set in a greased baking dish. Brown ground beef in a large pan. After the beef is completely browned, add in the prepared Stove top, Mix well. Place the beef/stuffing mixture in the peppers, then put enough tomato sauce on to cover the top. Last, add the sliced cheese. (I don't love the tomato sauce so I just add the cheese directly to the top.) Place in oven at 350 uncovered until cheese in melted. This usually takes around 10 minutes.

*I must add that you may tear the peppers while trying to fill them. I have done this several times but I promise they still taste yummy - pretty or not :).*

Cheese Ball

I've made this quite a few times for get-togethers and it's always a big hit. It feeds a crowd!
I got the original recipe from allrecipes.com. However, I added a couple things and tweaked some measurements for this final product.
It's easy to make, but it does get messy. You have to really get your hands in and mix it well so everything is distributed evenly.
It can also be molded into shapes other than a ball. The picture I'll post below is a football I created for Super Bowl a couple years ago (when the Indianapolis Colts were playing, of course!).
I always serve it with an assortment of crackers, both flavored and plain. The Melba rounds in Garlic flavor are excellent with this!

Ingredients
2-8 oz packages cream cheese, softened
2 cups shredded sharp Cheddar cheese
1 package Hidden Valley Ranch DRESSING mix (Don't get the DIP mix. It's too salty for this)
1 green onion
1 tbsp worcestershire sauce
2 cups chopped pecans

Directions
Finely chop the green onion. You don't even need to use the entire thing. About 1/2 will do, but you can add more or less.
In a large bowl, combine all ingredients. I usually go cream cheese, sharp cheddar, ranch, green onions, then worcestershire. You can use a spatula or large spoon at first, but then you need to use your hands to mix it well.
Form into desired shape, then roll in pecans.
Refrigerate at least 2 hours prior to serving.

Onion Souffle Dip

Our first appetizer of the blog comes from Sue C. It's for an Onion Souffle Dip and it sounds great. Take this to your next BBQ!

1 Cup finely chopped onions (approx 3/4 onions)
(you can use the frozen Ore Ida ones to make it easier)
3 Large Bricks of Cream Cheese
2 Cups shredded Parmesan cheese (Use kind in Deli section not from Can)
1/2 Cup Mayo


If using fresh onions Saute in a little butter till tender (approx 5 min) If using frozen no need to pre-cook


Mix everything together and put in a lightly buttered oven dish.  
Bake at 425 for 20 minutes.  You want the stuff to bubble and brown on the top
Serve with fresh bread pieces or crackers

Grown Up Chicken Nuggets

I call these "Grown Up Chicken Nuggets" because they're not your typical microwavable chicken patty nuggets. However, the kiddos will love them just as much as you do!
I got the recipe from my friend, Kelly S., who got it from The Neelys at foodnetwork.com.
The recipe calls for boneless, skinless chicken breast tenders. However, Kelly and I like to buy boneless, skinless chicken breasts and cut them into nuggets. So, go with what works best for you.

Ingredients
Chicken (See above for type)
Peanut oil for frying
3 eggs
1 cup all purpose flour
2 cups panko bread crumbs
1 tsp garlic powder
1 tsp lemon pepper
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper

Directions
Preheat oil (I usually cook them on 5 or 6)
If you're using chicken breast, cut them into nuggets. If you're using the tenders,  you should be good.
Beat the eggs in a small bowl.
Pour flour into a dish.
In a separate dish, combine the panko crumbs and all seasonings.
Dip the chicken into the flour, then the beaten eggs, then the panko mixture.
Fry until golden brown and then remove to a paper towel lined dish.
I serve these with honey mustard (Ken's Steakhouse brand!) but you could also use ketchup, ranch, or BBQ.
Enjoy!

Honey Mustard Potatoes

This recipe comes from Jaime C. I make them a lot and they are amazing!
You will notice that with some of the recipes I post on here (this is one of them), you kind of eyeball it with the ingredients or season to taste. I don't mean to be vague, but unless I found it on a website or got it from a friend, then I've either made it up or it's been passed down. Meaning the measurements aren't always exact. However, I'll never leave you to completely figure something out on your own. I'll guide you from my own experience. Besides, when cooking, you should learn to have fun and experiment! :) Without further ado, here are the Honey Mustard Potatoes...

Ingredients
about 2/1 pounds potatoes. (you can use red, idaho, russet, whatever you have on hand. I just cut enough potatoes to fill my rectangular baking dish.)
honey mustard dressing. (the only kind I use is Ken's Steakhouse Honey Mustard Dipping Sauce and Dressing.)
Mrs. Dash Table Seasoning
salt and pepper

Directions
Spray a rectangular baking dish with Pam or other non stick cooking spray.
Preheat oven to 350
Chop potatoes and place in baking dish
Season potatoes with salt, pepper, and Mrs. Dash. (There are no specifics on the amounts. Just give the potatoes a good dusting!)
Drizzle potatoes with honey mustard and mix just until coated.
Cover with aluminum foil and bake at 350 for 40 minutes.
Check potatoes for doneness. Remove aluminum foil and continue to bake, uncovered, an extra 5 to 10 minutes.
When the potatoes are finished, remove from oven, drizzle with additional honey mustard (a good coating), stir and serve.

Cheesy Butter Noodles

I stole this recipe from my step-mom! It's easy & yummy.

Ingredients
1 bag egg noodles
1 stick butter (Use real butter, NOT margarine. It won't taste the same!)
chopped chives (You can use fresh, or dried. I keep some dried ones in my spice cabinet.)
grated parmesan romano cheese (Don't use the kind in the green Kraft container. While I love that kind, it doesn't work here! You can freshly grate it yourself or they sell the glass jars in any grocery store.)

Directions
Cook noodles according to package. Drain. Rinse for just a minute. You want them warm, not scalding. Set aside.
Melt your stick of butter over low heat. Once it's completely melted, add chives to taste. Allow the chives to cook in the butter for a minute or two.
Pour your butter mixture over the noodles and mix well.
Add parm romano to taste and mix well. We use a lot of cheese around here! :) If the noodles are too hot, the cheese will get clumpy.
I like to throw some freshly grated black pepper in there too.
Serve and enjoy!

Loaded Mashed Potatoes

This is another recipe from Emily B. The best part? You can pre-make it!

Prep: 25 min. Bake 40 min.

10 servings

3lbs potatoes (about 9 medium) peeled and cubed

1 pkg (8 oz) cream cheese, softened

1/2 cup sour cream

1/2 cup butter, cubed

1/4 cup 2% milk

1 1/2 tsp. onion powder

1 tsp. salt

1 tsp. garlic powder

1/2 tsp. pepper

6 bacon strips, chopped

1 cup (4 oz.) shredded cheddar cheese

3 green onions, chopped

- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; mash potatoes with cream cheese, sour cream and butter. stir in milk and seasonings.

- In a small skillet, cook bacon over medium heat until crisp. Remove bacon to paper towel; drain.

- Transfer potato mixture to a greased 13-in x 9-in baking dish; sprinkle with cheese, onions and bacon. cover and refrigerate until ready to use.

- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350degrees for 40 to 50 minutes or until heated through.

Beef Stew

Hello, helloooo!
This recipe comes from my friend, S. It's her mom's and it sounds delish!

Serves 4

Ingredients:

1 pack of diced beef or casserole beef

3 to 4 potatoes (or more, depending on how many you're feeding!)

4 carrots (I add more because I love em!)

1 can of chopped tomatoes

1 tube of tomato puree or tomato paste

1 onion

onion and garlic powder

Peel and chop potatoes into bits. Peel and chop carrots into rounds. Roughly chop an onion. Fill pot of water an inch to two inches and add in tomato paste/puree. Heat through until boiling. Add in the tin of chopped tomatoes along with a teaspoon each of onion and garlic powder (or to taste). Heat again until boiling and then add beef, potatoes, carrots and onions. Cook for an hour or more. The longer and slower cooked the thicker (and yummier!). Serve with bread rolls.

Double the Sweetness (Pineapple Dream Cake & Strawberry Cheesecake)

Because I seem to be rolling out the posts today (hubby is at work, little man is in bed, so why not?), let's talk dessert!
I have not one, but TWO dessert recipes to share with you. A super simple one and one that requires a little more effort. (The effort makes it all the more worth it!)

The first one is for Pineapple Dream Cake. My sister and I made it together once for a dinner at our dad's and I've made it a few times over the years. Like I said, it's simple. Oh, and did I mention, it tastes sooo good?!

Ingredients
1 angel food cake (You could make it yourself, but since I told you this was simple, do what I do and go store bought!)
1 container Cool Whip
1 small package Jello Instant Pudding and Pie Filling Vanilla Flavor
1 can CRUSHED pineapple

Directions
Drain pineapple well and combine in a large bowl with Cool Whip and Jello mix.
Cut cake in half, horizontally. I've found it's easiest to leave the cake in its package when doing this. Because it has that plastic piece in the middle, it helps hold the cake in place while you're cutting.
After cutting the cake, remove the top layer and spread the pineapple mixture on the bottom layer. This way, when you put the top layer on and cut into it, you have cake, pineapple mixture, cake.
Return the top layer to cake and spread the remaining mixture on the entire outside of the cake. It's best to use a silicone spatula to help smooth this on evenly.
And voila! It can be served immediately or refrigerated for later usage.
I've also cut up strawberries and placed them on the outside of the cake, but they are optional.

NOW....

Here's the one that requires some effort. But it's so good! It's for a homemade strawberry cheesecake. I found the recipe on allrecipes.com. I've made it 3 or 4 times and it's always a hit.

Ingredients
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter or margarine
2-10 oz packages of frozen sweetened strawberries, thawed
1 tbsp cornstarch
3-8 oz packages cream cheese, softened
1-14 oz can sweetened condensed milk
1/4 cup lemon juice
3 eggs
1 tbsp water

Directions
Combine graham cracker crumbs, sugar, and butter. Press into the bottom of an ungreased 9-in springform pan. Refrigerate for 30 min. (I must confess-before this recipe, I had no idea what a springform pan was! However, I found one at Walmart)
In a blender, combine the strawberries and corn starch. Cover and process until smooth.
Pour into a sauce pan and bring to a boil. Continue boiling for 2 minutes. You must also stir the sauce during the 2 minutes.
Remove from heat and set aside 1/3 cup of the strawberry sauce. Cover and refrigerate the remainder for serving.
In a mixing bowl, beat the cream cheese until light and fluffy. (Make sure the cream cheese is softened, or you will have a ton of trouble getting it to mix well. I know from experience!)
Gradually beat in the milk. Add the lemon juice and mix well. Add the eggs and beat on low, just until combined.
Pour half this mixture over your crust. Then, drop half of your reserved strawberry sauce onto the cream cheese layer.
Carefully spoon the remainder of the cream cheese over the sauce. (If you're anything like me, this doesn't work so well. All mine kind of mixed together. But it still tasted awesome!)
Drop the remaining strawberry sauce on top of this. Then, with a butter knife, cut through the top layer to swirl the strawberry sauce.
Bake at 300 for 45-50 min. Cool for 10 minutes. Run a knife around the edge of the pan to loosen, then cool for another hour. Refrigerate overnight.
When you're ready to serve, use the tbsp of water to thin the strawberry sauce. Spoon it over the cheesecake.
Side Note: Every time I've made this, it comes out cracked. It's set, but for some reason, it never comes out smooth on top. However, it doesn't affect the final product. So if it happens to you, no worries! If it doesn't happen to you, then tell me what I'm doing wrong! ;)

Shameless Plug! (And Shepherd's Pie)

Yes, I know the blog is in early days.
Yes, I know that this blog is meant to be about recipe sharing.
HOWEVER, rules are made to be broken (or at the very least, bent!)!
So, in bending the rules, I want to offer a shameless plug to the blog of my friend, S. And no, it's not just because she included me in her 'Things I Love Thursdays' post. (Although that did put a huge smile on my face!)
But because S is an excellent writer and well worth giving a read to. She's honest, witty, opinionated, and funny. Ohhh, and did I mention that she's a Kentucky girl living in the UK?! (As in United Kingdom. As in, she was there for all the Will & Kate madness!)
So, give the London Diaries a little looksie, and hopefully, you will enjoy it as much as I do! http://thelondondiaries.wordpress.com/
Annddd...in keeping with the spirit of this being a recipe blog, and in celebrating S and her London blog, I'm also linking you to a recipe for Shepherd's pie. http://simplyrecipes.com/recipes/easy_shepherds_pie/

Chicken Pasta Salad

I make this a lot and have gotten quite a few requests for it. It's filling, easy to make, and can serve quite a few on its own. It can also be easily doubled.
I always make a crusty French bread to serve with it. (I usually just get the kind from the deli you heat up or the Pillsbury brand.)
I've also served this with fruit, cheese, and crackers beforehand.

Ingredients:
1 package boneless skinless chicken breast tenderloins
1 box bowtie noodles (or regular rotini or garden rotini. I also received a suggestion from Beth C., who thought this recipe would be good with tortellini. I haven't tried it yet.)
1 bottle zesty Italian dressing
1 bottle garlic and herb 30 min marinade (either Lowry's brand or the store brand)
1 cucumber
1 tomato (or about 1/2 package of grape tomatoes)
1 green pepper (optional. Ive made it with the green pepper, but don't usually, just because my husband and son don't eat them)
salt & pepper to taste

Directions:
Season chicken with salt and pepper. Marinade in garlic and herb sauce for at least 30 min. Longer for fuller flavor. I always put mine in a big Ziploc baggie and toss in the fridge.
Grill or pan cook chicken. I've done both and liked it both ways. If you pan cook it, you have to add water in the pan to keep the chicken from drying out too fast. I just do a tbsp at a time when it looks dry.
While the chicken is cooking, chop your vegetables and set them aside in a large bowl. I cut my cucumbers into rounds and then each round into 1/4 pieces. On the tomato, I do a rough chop. Or if I'm using the grape tomatoes, little slices.
When the chicken is cooked, set it aside and begin the water for your noodles. Cook according to package.
Chop the chicken and put it in the same bowl as the veggies.
Once the noodles have cooked, rinse them under cold water. You don't want to add the scalding noodles to the chicken and veggies.
Once the noodles have cooled, add them to the bowl with the chicken and veggies.
Add salt and pepper to taste. Add zesty Italian dressing. I use at least 3/4 if not the whole bottle. But you can adjust to taste. Mix everything well and serve. 
This can be served immediately, while it's still warm, or cold. It's also good the next day.
Enjoy! :)

Mexican Casserole

Greetings fellow foodies!
Our very first recipe of the blog comes from Emily B. It's for a Mexican Casserole that she recently tried out and loves! It sounds great.
Don't forget to email me your recipes at foodie5287@yahoo.com. Also, email me any questions, concerns, ideas, and what you want to see on here!
Without further ado, here's the recipe! Ole! :)

6 servings Prep: 20 min. Bake: 40 min.

Ingredients

• 2 pounds ground beef
• 1 envelope taco seasoning
• 3/4 cup water
• 1 can (16 ounces) refried beans
• 1/2 cup salsa
• 6 flour tortillas (6 inches)
• 2 cups frozen corn, thawed
• 2 cups (8 ounces) shredded mexican cheese
• Shredded lettuce, chopped tomatoes, and sour cream, optional

Directions

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
• Meanwhile, in a microwave-safe bowl, combine beans and salsa. Cover and microwave for 1-2 minutes or until spreadable.
• Place three tortillas in a greased round 2-1/2-qt. baking dish. Layer with half of the beef, bean mixture, corn and cheese; repeat layers.
• Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Let stand for 5 minutes. Serve with lettuce, tomatoes, and sour cream if desired.

The Inaugural!

Greetings, fellow foodies!
For those of you that don't know, let me tell you a little bit about the blog.
I love to cook.
A lot of my friends love to cook.
As a result, I've found myself often giving and receiving recipes on Facebook.
I recently received a recipe for Cake Pops from a friend. I made them, and when I posted the picture on FB, it generated a lot of conversation. Some wanting the recipe, others who had made cake pops or something similar before, and wanted to discuss their experience.
So, I thought, why not create a blog where I can share my recipes, as well as other people's? Why not have a place where we can discuss what's good, what's not, what works, and what doesn't? Why not make something where cooks can come, whether you've been doing it for years or just starting out, and try something new or add a twist to an old favorite?
And that's how 'Kitchen Switchin' was born!
I'm new at this blogging thing, so bear with me as I sort through the details and work out the kinks.
My goal is to make this as organized as possible, so you can come to the blog and find what you're looking for in a few clicks.
Email me your thoughts, ideas, and recipes to foodie5287@yahoo.com
I'll post all recipes I receive at some point or another. So, if you don't see it right away, have patience, and know it will make it here soon! And of course, I'll make sure you receive credit for giving me the recipe. I would never take something you sent and claim it as my own! :)
Tell a friend about Kitchen Switchin, then have them tell a friend! The more the merrier!
I'll leave you with this quote...
"Cooking is love made visible"