Monday, December 21, 2009

Heath Bar Cake

Here is another recipe I found while waiting in the doctor's office. It is moist, rich and delicious. I found that the longer it sat in the refrigerator, the better it was. So when you make this, be sure to make it at least a couple of days before you serve it.

Heath Bar Cake

1 German chocolate cake mix
1 can sweetened condensed milk
1 jar caramel ice cream topping
1 container of Cool Whip
1 bag Heath chocolate toffee bits (you can use 6 Heath or Skor bars, crushed)

Prepare and bake cake according to directions in a 9 x 13 pan. After removing from the oven, poke holes all over cake with a fork. Pour condensed milk over the holes and pour caramel topping over holes. Let stand until the cake cools. Cover with Cool Whip and sprinkle chocolate Heath bits on top. Put in refrigerator and chill.

Friday, December 18, 2009

Beef and Mushroom Lasagna

The best part about waiting in the doctor's office is finding a great recipe in a magazine. I found this in a Woman's Day magazine and decided to make it for my family. Of course, I changed it just a little bit--have to add Nana's touch. We really liked this lasagna. As a matter of fact, I liked it so much that I made it for a friend for her family to enjoy.

Beef and Mushroom Lasagna
1 can cream of mushroom soup
1/4 cup milk
1 pound ground beef
small onion, chopped
2 cups of your favorite spaghetti sauce
Salt, pepper, garlic powder to taste
9 cooked lasagna noodles
1 cup shredded mozzarella cheese

Preheat oven to 400 degrees. In a small bowl, mix together soup and milk and set aside.

Cook ground beef in a skillet. Add onions and salt, pepper, garlic powder to taste. Cook until meat is browned and onions are tender. Remove any grease from the skillet and stir in spaghetti sauce.

In a 9x13 baking dish layer 1/2 beef mixture, 3 noodles and 1 cup soup mixture. Top with 3 more noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with cheese and cover baking dish.

Bake at 400 degrees for 30 minutes until hot. Then, uncover and broil 2 - 4 minutes until cheese is golden brown. Let stand 10 minutes before serving.

Wednesday, December 16, 2009

Pineapple Cheese Ball

Are you having a holiday party? This easy and delicious cheese ball, served with crackers, will be a hit. Better have some recipe cards made up, because everyone will be asking for the recipe. Enjoy!
Pineapple Cheese Ball

2 (8 oz) packages of cream cheese, softened
1 small can crushed pineapple, drained well (I even use a paper towel to dry it more)
1/2 cup finely chopped green pepper
2 tablespoons of chopped onion
1 tablespoon of seasoned salt
2 cups of chopped pecans

Combine the first three ingredients, add 1 cup nuts and mix well. Refrigerate until firm and shape into a ball. Roll the ball in the other cup of nuts. Serve with crackers of your choice.

Monday, December 14, 2009

Chocolate Truffle Candy

Brandi has one more delicious candy recipe that I hope she doesn't mind me sharing. It's her mom's chocolate truffle recipe. Once again Brandi makes these at Christmas for friends and family. Are you one of the lucky ones that receive a plate of her goodies at Christmas?

Chocolate Truffle Candy
6 oz. cream cheese
4 cups powdered sugar (1 box)
4 oz. unsweetened chocolate squares
1/2 cup slivered almonds, toasted (broil lightly) and chopped
1 tablespoon vanilla
pinch of salt

Semi-sweet chocolate chips, melted in microwave

Mix together all ingredients except the chocolate chips. (You can use a spoon or a hand mixer.) Shape into balls and put on wax paper or plastic wrap, on a cookie tray. Refrigerate balls for a couple of hours before dipping. Dip each ball, one at a time, using a spoon in the melted chocolate chips. You can decorate with white chocolate drizzles. Serve in mini-muffin paper cups.

**You can use any kind of chocolate. As you can see in the picture I even dipped a few in the white chocolate with dark chocolate drizzles. Well, some didn't drizzle--they plopped! Brandi uses milk chocolate, too.

Friday, December 11, 2009

Brandi's Mom's Peanut Butter Fudge

Well, I may as well share some more of Brandi's famous recipes. Her peanut butter fudge is the out of this world. She makes it every Christmas to give to family and friends. It's the best! You've got to make some. I know you'll agree.
**You'll need a candy thermometer for this one.

Brandi's Mom's Peanut Butter Fudge

2 cups sugar
2/3 cup evaporated milk (5 oz. can)
1 jar (7 oz) marshmallow creme
1 cup smooth peanut butter
1 teaspoon vanilla

Cook sugar and evaporated mild in a pot until 234 degrees (soft ball). Stir constantly. Remove from heat and add remaining ingredients. Pour into a buttered 8x8 glass pan. Let cool.
Cut and enjoy! My mouth is watering just thinking about it!

Wednesday, December 9, 2009

Oreo Cookies

My daughter-in-law, Brandi, is a great cook. I'd like to say she gets it from her mother-in-law (ME!), but I can't take the credit. Here is another of her delicious, creative recipes that the family enjoys.

Oreo Cookies

1 package of chocolate cake mix (I use Duncan Hines Devil Food)
1/2 cup melted butter
1 egg
Mix all ingredients above and roll into 1 inch balls. Bake at 350 for about 7 - 8 minutes. Take our before it starts to crack on top.

Oreo Middle:
2 cups powdered sugar
1/4 cup shortening
1 egg white
1 teaspoon vanilla

Mix ingredients together. Put a dollop in the middle of a cookie and put another cookie on top.

You've got homemade OREO Cookies! Yummy!

Monday, December 7, 2009

Cranberry Chicken

I saw this recipe for Cranberry Chicken in an old cook book and it sounded good. I decided to make it for the family and they loved it! It was very easy to make, just a few ingredients. Besides, Cranberry Chicken sounds so holidayish (if that's a word). So try it during the holidays.

Cranberry Chicken

6 - 8 chicken breasts
1 small bottle French dressing
1 package dry Lipton soup mix (it didn't say which kind, but I used onion)
1 can whole cranberry sauce
1 can mandarin oranges, drained

Mix salad dressing, dry soup mix, cranbery sauce and orange sections. Place chicken breast in baking dish and top each with the cranberry mix. Bake 45 - 60 minutes at 350 degrees. Serve with rice.

Friday, December 4, 2009

Crock Pot Mushroom Swiss Chicken

Man, after all that Thanksgiving cooking, it's time for another crock pot recipe. My daughter-in-law, Brandi, posted this recipe on her blog. Since her blog is private and not everyone can go to it, I wanted to post it for everyone to enjoy. I love crock pot recipes and this is one I think your whole family will love.

Crock Pot Mushroom Swiss Chicken

6 boneless, skinless chicken breasts
6 slices Swiss Cheese
1 can cream of mushroom soup, undiluted
1/4 cup milk
2 cups herb stuffing mix
1/2 cup butter or margarine, melted

Spray crock pot with cooking spray. Arrange chicken breasts in crock pot. Top with cheese, layering cheese if necessary. combine soup and milk; stir well. Spoon over cheese and sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cover and cook on LOW for 7 - 8 hours, or on HIGH for 4-6 hours.

**Brandi used chicken broth rather than the butter. She's good about trying to make food more healthy with less fat.

Wednesday, December 2, 2009

Moma Cleo's Oatmeal Meatloaf

Here is another meatloaf recipe that my mother-in-law always made. It is so moist and delicious, and of course, I add a couple of scoops of Mila to it to make it more healthy.

Moma Cleo's Oatmeal Meatloaf

1 1/2 pounds ground beef
1 can tomato juice (about 10 - 12 ounces)
3/4 cup oatmeal, uncooked
1 egg, beaten
1 small onion chopped
1 1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350. Combine all ingredients and mix well. Press firmly into an ungreased loaf pan. Bake at 350 for about 45 minutes (uncovered). Mix together 1/2 cup ketchup, 2 tablespoons mustard and 2 tablespoons brown sugar. Spread over top of meatloaf and finish baking for about 15 more minutes (uncovered) until brown around edge.