Peach Cobbler Dump Cake

2 (16 0z) cans sliced peaches - best if in natural juice or lite syrup, partially drain liquid
1 (18.25 oz) box yellow cake mix
1/2 cup butter, sliced
1/2 tsp. cinnamon, or to taste
1/2 cup brown sugar

Preheat oven 375 degrees.
In 9x13 dish: pour partially drained peaches into bottom. Pour dry cake mix on top and press down firmly. Sprinkle cinnamon and brown sugar over cake mix. Completely cover top with butter slices (use more or less if necessary). Sprinkle top with additional cinnamon if desired.

Bake 45 minutes till top is golden and crunchy.

Fruit Salad

Yes, this is a no-brainer...but I didn't discover it until my clever sister-in-law showed me.

Any fruit, chopped (can use canned or fresh)
Any flavor yogurt

I usually use:
apples
oranges
bananas
strawberry yogurt

Chop fruit to bite sized pieces. Combine in bowl. Cover with desired amount of yogurt. Mix and chill.

My kids wouldn't eat fruit salad 'cause, "All the fruit is touching - and the taste is all mixed". Even though they would eat the same fruit separately. Once the yogurt is added they love it - plus the fruit doesn't look brown.

Dump Cake

We have a new "favorite" dessert. Yummy and soooo easy to make.

1 (21 oz) can cherry pie filling

1 (15 oz) can crushed pineapple - do not drain

1 (18.25 oz) package yellow cake mix

1 cup butter or marg.

Lightly grease 9x13 pan.

Pour pie filling into bottom of pan. Pour pineapple on top of filling. Pour dry cake mix on top of pineapple. Thinly slice butter or marg. and arrange to cover cake mix. - I didn't use quite the whole cup.

Bake 325 degree oven for 35-45 min. til top is golden and crunchy. (Mine took a bit longer)

Serve warm (best) or cold.

Dump cake turns out more like a cobbler than a cake.

This smells divine while baking. It brought back memories of ward potlucks from my childhood the first time I lived in Sedalia, MO. Someone always brought this delicious cherry "cobbler" that I wished I knew how to make. As I was assembling the ingredients, my brain went, "A-ha! That's it!" And it was. Yea!

Grilled Zucchini & Squash

This is probably a no-brainer, but thought I'd include it for those who haven't tried it before.

Slice zucchini and squash lengthwise into med-thin slices.
(Usually in half for small squash or 4 times for thicker squash.)

Spray both sides of slices with no-stick cooking oil. - Canola and Olive taste good.
Add salt if desired. (I don't)

Grill each side until tender.

Note:
Can do the same thing with potatoes. I add salt to those.

Grilled French Bread

Tis the season to Grill!!!

We love this.

Slice loaf of french bread lengthwise.
Butter each half.
Top with garlic.
Sprinkle with shredded mozzarella and cheddar cheese
Top with fresh chopped herbs of choice (not all of these at once, just listing some ideas)
- garlic chives
- onion chives
- parsley
- cilantro

Put loaf together and wrap in foil. Grill on low heat until bread is desired level of crunchy and cheese is melted.

Easy Grilled Chicken

Chicken - favorite cut
(Boneless-skinless, thighs, breasts, etc)
Favorite salad dressing

Place frozen or thawed chicken pieces into Ziploc bag. Add favorite flavor salad dressing. Thaw in refrigerator overnight.

Grill on BBQ until done.

Serve however you like:
- With salad for a grilled chicken salad
- With grilled veggies and grilled cheesy french bread
- Boneless-skinless on a bun for a grilled chicken sandwich

Sausage Lasagna

Our favorite Lasagna recipe!

1 lb ground sausage
2 cup (30 oz jar) spaghetti sauce
1 1/2 cup water
1 3/4 cup (15 oz) Ricotta cheese
2 cup shredded Mozzarella cheese, divided
1/2 cup grated Parmesan cheese
2 eggs
1/4 cup fresh chopped parsley
1/2 tsp. salt
8 oz uncooked lasagna noodles

Heat oven 350 degrees.

In a 3 qt. saucepan, brown meat and drain. Add spaghetti sauce and water; simmer about 10 minutes.

In bowl, stir together Ricotta cheese, Mozzarella cheese, Parmesan cheese, eggs, parsley, and salt.

Assembly:
Pour 1 cup sauce on bottom of 13x9 baking pan. Arrange 3 uncooked lasagna noodles lengthwise over sauce; cover with 1 cup sauce. Spread 1/2 cheese mix over sauce. Repeat layers of noodles, sauce and cheese mix. top with a layer of noodles and remaining sauce; sprinkle top with remaining Mozzarella.

Cover with foil and bake 45 minutes. Remove foil and bake additional 15 minutes.
Let stand 10 minutes before cutting.

Brilliant Brownies in a Bag

I often make this when I have last minute guests and no time to run to the store.
It makes a more cake like brownie. To fancy it up I either spread it with frosting and crushed cookies or mix in some chocolate chips.
- of course all embellishments only add more sugar/calories :)

Recipe Yields: 2 dozen

Ingredients
2 1/4 cups white sugar
2/3 cup unsweetened cocoa powder
1/2 cup chopped pecans (if desired)
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

Directions
1. Mix all above ingredients together in a 1 quart zipper bag. If desired you may shake bag to mix all ingredients together.

2. Empty brownie mix into large bowl and mix thoroughly. Add 3/4 cup of butter or margarine and 4 slightly beaten eggs. Mix until completely blended. Spread batter into a lightly greased or sprayed 9 x 13 inch pan.

Bake at 350 degrees F (180 degrees C) for 30 minutes or until done. Cool in pan. Cut into 2 inch squares.

Chocolate Chip Banana Muffins

This is my favorite recipe for banana muffins.

Make with or without the chocolate chips.

1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 1/2 cups mashed ripe bananas (about 3 large)
3 teaspoons vanilla extract
2 cup flour
1 cup chopped walnuts (optional)
1 cup (6oz) chocolate chips (I like dark - but only use 1/2 cup)

In a mixing bowl, cream butter and sugars. Beat in eggs, banana and vanilla.
Combine flour and baking soda; add to creamed mixture just until combined.
Stir in walnuts and choco chips.
Fill greased or paper-lined muffin cups half full.

Bake at 350 degrees for 15-20 minutes, until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to wire racks.

Yield: 2 dozen.

Southwest Eggrolls

I requested this recipe from Christina. She makes a large batch of the filling (double or more), rolls it in the tortillas, puts it in the freezer and then just takes out what she wants for dinner that night. She also BAKES the eggrolls (or broils in oven), not deep frying them. The are very good.

Also, for ease we just dip them in ranch dressing or whatever favorite flavor dip you want.

The original recipe is a bit complex - simplify it however you like.


Chili's Southwestern Eggrolls Recipe
Tex Mex Appetizer
Ingredients:
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon saltdash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas

Avocado-ranch dipping sauce:
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper

Garnish:
2 tablespoons chopped tomato
1 tablespoon chopped onion


Directions:
1. Preheat barbecue grill to high heat.
2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle.
3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
4. Add the red pepper and onion to the pan and sauti for a couple minutes until tender.
5. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
6. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
7. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
8. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five eggrolls. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.

9. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
10. Preheat 4-6 cups of oil to 375 degrees.
11. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.
12. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.

Garnish the dipping sauce with the chopped tomato and onion.Serves 3-4

Faux Fudge - White & Chocolate

(We call these fudgies)

This is a great recipe for a quick, cheap, fudge-like candy.

It is very versatile - I'll put some variations after the recipe.

1 11-12oz bag vanilla baking chips

1 can vanilla frosting

crushed candy canes

peppermint extract (optional)

red food coloring

Prepare 8x8 pan by lining with waxed paper and using cooking spray or butter to coat wax paper.

Melt vanilla chips and frosting in pan on low heat; stirring to keep from scorching.

When melted, stir in crushed candy canes and extract - if desired.

Pour into 8x8 pan.

Put few drops of red food coloring on top and swirl - can sprinkle more crushed candy canes if desired.

Refrigerate 2 hours or til set. Keep cool. Pop waxed paper out of pan.

Cut into bite sized pieces to serve.

Variations:

#1 -

White chips

cream cheese frosting

stir in craisens and optional orange zest

#2 (Chocolate variety)

milk chocolate chips

fudge frosting

leave plain or stir in nuts or mint extract or anything you like

Our FAVORITE version:

1 bag milk chocolate chips

1 can fudge frosting

1/2 cup creamy peanut butter

Melt above ingredients together.

Pour into 8x8 pan.

Dollop additional peanut butter on top and swirl.

Chill.

Takes about 5 minutes to prep. My kids could do it alone. Very easy.

Tip: melting chips with frosting mellows the frosting flavor - makes them taste better.

Cherry Cheese Delight

Made this tonight for Allen's birthday treat...yummmm. Everyone loved it.

See after recipe for alterations I made.

12-15 Servings Prep: 20 min. Bake: 20 min. Chill: 2 hours.

Ingredients
1 cup all-purpose flour
1 cup chopped pecans
1/2 cup packed brown sugar
1/2 cup butter, softened
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 carton (12 ounces) frozen whipped topping, thawed
2 cans (21 ounces each) cherry pie filling

Directions
In a bowl, combine flour, pecans and brown sugar. With a fork, stir
in butter until crumbly. Lightly pat into an ungreased 13-in. x
9-in. baking dish. Bake at 350° for 18-20 minutes or until
golden brown. Cool completely.

For filling, in a bowl, beat the cream cheese, confectioners' sugar
and vanilla until smooth. Fold in whipped topping. Carefully spread
over crust. Top with pie filling. Cover and refrigerate for at least
2 hours. Yield: 12-15 servings.

Nutrition Facts: 1 serving (1 slice) equals 344 calories, 21 g fat (11 g saturated fat), 33 mg cholesterol, 117 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.

MY ALTERATIONS:

I made the dessert using:

- only 1/2 cup chopped pecans in crust

- 2-80z packages of reduced fat cream cheese

- only 1-21oz can cherry pie filling (didn't pick up two) - it was plenty. Also threw a few frozen blueberries on top to make up for lack of pie filling. Was good but not necessary.

Triple-Layer Mud Pie recipe at Kraftfoods.com

We are trying this recipe out so I will let you know it goes. But it looks SO GOOD!!!!

Triple-Layer Mud Pie recipe at Kraftfoods.com

Chicken and Corn Chili - slow cooker

Made this for first time...it was sooo good; especially on a cold night.

I didn't have all ingredients on hand so I made changes. I'll include original recipe first, then note the changes I made at the end.


Ingredients:

4 skinless, boneless chicken breast halves

1 16 oz jar salsa

2 tsp garlic powder

1 tsp ground cumin

1 tsp chili powder

salt & black pepper to taste

1-11oz can Mexican-style corn

1-15 oz can pinto beans


Directions:

1 - Place chicken and salsa in slow cooker. Add spices. Cook 6-8 hours on low setting.

2 - About 3-4 hours before serving, shred chicken with 2 forks and add corn and pinto beans.

3 - Simmer until ready to serve.

4 - Top with shredded cheese, sour cream, cilantro, chives, whatever you like


Notes:

- I put chicken in while still frozen

- used 3 large breasts, was more than enough meat

- cooked from 8 a.m. - 5 p.m. - chicken got a little dry.

- substituted 12oz enchilada sauce + 1/2 cup salsa for salsa (was amost out of salsa); added some chopped fresh tomatoes.

- added fresh jalapeno peppers

- added pinto and black beans

- shredded chicken and added corn and beans about an hour before serving.


This turned out so good. All 6 of my kids ate it, even the picky ones.

The chili turns out really thick. I gave my children the option of eating it as chili or rolling it in a flour tortilla. Very versatile recipe - sub veg or beans of choice. Add spices or fresh herbs.

Personally, I liked rolling it in a tortilla and topping with a bit of cheese and fresh cilantro. Yum.

Cheesy Ham & Bowtie Pasta

So simple.

1 box bowtie pasta - cook according to package
diced ham (I used lunchmeat) - as much as you like
3 cups cheese sauce

Ingredients for cheese sauce: (yields 3 cups of sauce)
3 TBS butter or marg
3 TBS flour
onion powder - to taste
pepper - to taste
1/2 tsp. chicken bullion granules (or crush a 1/2 cube) - or to taste
3 cups milk
1 1/2 cup shredded colby jack cheese (or favorite cheese) - can adjust more or less

To prepare cheese sauce:
1. Melt butter in sauce pan.
2. Stir in flour, onion powder, pepper, chicken bullion.
3. Stir in milk.
4. Cook and stir until thickened and bubbly. (Sauce with be slightly thickened; for thicker sauce use only 2 1/2 cup milk.)
5. Remove saucepan from heat. Stir in cheese until melted.

Combine pasta, ham, cheese sauce.
Can also add in peas, corn, diced carrots - any veggie you like.

Fed my family of 8 with leftovers.

Applebee's Blonde Brownies

Made these for the kids...they are really good. Don't think they are nutritious - but brownies aren't very good for us either. :)

2 cups flour
1 tsp. baking powder
3 /4 tsp. salt
1/4 tsp. baking soda
1 1/4 sticks unsalted butter (10 Tbsp.)
2 cups packed golden brown sugar
2 large eggs
2 tsp. vanilla
3/4 cup chocolate chips
3/4 cup chopped pecans

Preheat oven to 350 degrees. Flour and butter a 9 x13 x 2 pan.
Sift flour into a bowl. Mix flour, baking powder, salt, and baking
soda. Set aside. Melt butter. In mixing bowl, place melted butter
and add sugar, mixing well. Add eggs and vanilla, mixing well.
Add flour slowly, blending. Batter will be slightly thick.
Spread in pan. Sprinkle chocolate chips and pecans over all.
Bake for 25 − 30 minutes.

Request - Christina - grilled southwest burritos

Christina,

When you visited you brought some southwest burritos or egg rolls...something like that. I remember that they were good.

Can you add the recipe?

Thanks,

Jen

Pineapple-Chicken Curry

My sister-in-law is from Thailand. She made this recipe for me when the baby was born. The whole family loved it, which is saying a lot with 7 of us (of course the baby didn't count).

Ingredients:
1 TBS oil
1 TBS Mae Ploy red curry paste* (use more or less depending on heat preference.)
2 boneless skinless chicken breasts, thinly sliced or chopped
1 can (15 oz.) pineapple tidbits, drained (save juice)
1 can (20 oz.) Coconut Milk*
1 1/2 TBS sugar (I use about 1 TBS sugar)
1/2 tsp. chicken bullion granules - or crumble 1/2 of a cube, to taste
Pinch salt

In frying pan combine oil and curry paste over medium heat until warm. Add chicken, when slightly cooked add drained pineapple. Cook until meat is done.

Add coconut milk, pineapple juice (1/4 cup or as desired), sugar. Boil 1-2 minutes.

Serve over hot jasmine rice. (regular white rice is ok too; jasmine is just my favorite)

*Curry paste and coconut milk found in Asian isle at grocery store

This recipe is so fast and so good.

Unfortunately my sister-in-law doesn't use recipes so the original directions included a lot of "to taste". However, her food is awesome! I've done my best to estimate what I add. Play around with it to get the taste your family likes best.

Chili

1 lb. ground beef*
1/2 onion, chopped
2 cloves garlic, minced (or powder)
2 cans (16 oz.) Bush's chili beans
2 cups water
1 tsp. chili powder (or to taste)
1/2 cup ketchup
1/2 tsp. cayenne pepper or hot pepper sauce
(I chop a jalapeno pepper)

In large non-stick skillet, cook beef until lightly browned. Add onion, garlic and jalapeno (if desired), saute. Drain excess fat. Mix in remaining ingredients.

Simmer 30-45 minutes.

*I use ground turkey, tastes really good. You can also add diced celery, corn or any other veggie you kids tolerate in chili.

Chicken Enchiladas

This recipe is very quick and easy. I assemble the enchilada in a lasagna fashion (so much faster) - traditional assembly works well too.

Recipe freezes well.

In a pan saute in 1 TBS oil:
3 cooked boneless, skinless chicken breasts, chopped
1/2 onion, chopped
1 jalapeno pepper, chopped

In a sauce pan combine:
1 can cream of chicken soup
1 can cream mushroom soup
1/2 cup chicken broth
additional small can of green chilis, if desired

Additional ingredients:
1 pkg corn tortillas
shredded cheddar/Colby jack cheese (or whatever kind you like)

Preheat oven 350 degrees. Spray 9x13 baking dish.

Layer 6-8 corn tortillas - it's ok to break them up
Spread 1/2 soup mix on top
Sprinkle layer of shredded cheese
Layer 6-8 corn tortillas
Spread 1/2 soup mix on top
Sprinkle layer of shredded cheese

Bake 20 minutes till cheese is bubbly.