(Mom) CHERRY RED VELVET CAKE

I saw this in the coupon section of the paper and decided right away it would be perfect for the challenge this month. It even included coupons for the cherry filling and cake mix. Bonus as Jen would say. The frosting is homemade cream cheese frosting with white chocolate in it. It was delishous. I thought it was great. I think everyone else liked the oreo cheesecaked bites better though.

(Jenni) Broccoli and Cheese Soup

So in my bountiful basket this week, I got three bunches of broccoli. I love broccoli cooked, raw, and most in soups. I went to the library and found a book called, Taste of Home Big Book of Heart Warming Soups. In it, I found the most amazing broccoli and cheese soup. It was SO easy to make and my family went CRAZY over it.

1Cup carrots chopped
Water to cover (enough to cover the broccoli as well) and boil for about 6 minutes.
Add 2 bunches of broccoli or 1 bag of frozen and cook about 5 more minutes.
In a bowl combine 2-1/2 cups of milk, 1/4 C flour, 1/2 tsp. Salt, 1/4 tsp. pepper until smooth.
Poor into pot with carrots and broccoli...STIRRING so it won't burn. It will thicken as it heats up. When it's almost time to eat, add 1 cup of cheese.
SO SO EASY AND SO SO GOOD!

(K and S) Chocolate Cake Without Eggs!

I was so excited when I found this recipe for chocolate cake without any eggs because the kids love to lick the bowl. This cake is kind of cool because you use baking soda and vinegar and you all know what that means....FUN!

Chocolate Cake

3cups milk

2cups sugar

1/3 cup baking cocoa

1/2 t. salt

2 t. baking soda
1 t. vanilla

3/4 c. oil

2 T. vinegar

2 C. cold water

In a large bowl, mix all ingredients in order given. Blend well; pour into a greased 9x13 baking pan. Bake @ 350* for 35 minutes or until la toothpick tests clean. Cool; frost with chocolate frosting. Serves 12

FROSTING

1/3 C. butter flavored shortening

1/3 C. baking cocoa

2 cups powdered sugar

1-1/2 t. vanilla

2T. milk

Combine all ingredients, blend until smooth.

You all need to try this!

caramel in a can
remove the paper label off your can of sweetened condensed milk.
line your crockpot with foil (to prevent a rust ring).
place your can (unopened) in the crockpot.
fill with water till just above the top of the can.
cover with crockpot lid.
cook on low for 6 hours (or overnight).
use tongs to place can in a cool water bath until comfortable to touch.
open can and enjoy!


My friend called me and told me that she had a yummy treat waiting for her after church. I couldn't believe how easy it sounded. She found it over here check it out.

(Jenni) Pumpkin Pie Milkshake

So after writing the challenge, I have seen pumpkins in my sleep as well as every where else! How about all of you??? I was at mom's and was looking through her LDS Living magazine and came across pumpkin recipe after pumpkin recipe. I've always wanted to try a pumpkin pie shake...well let me just say, "They are so delicious!" Hope you try it; if you do let me know if you liked it.

1/2 C. pumpkin puree
1/4 cup milk...more if needed
1/4 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
2 TBSP brown sugar
2 Cups vanilla ice cream
crushed graham crackers

(Jenni) Peach Pancake Syrup

My mother-in-law gave up some peaches. I wanted to try something different. I ended up making peach pancake syrup. It was easy to make....just hope my family likes it.

I doubled the recipe

5 cups peach puree (ran through a blender)

2 cups sugar

2 TBSP lemon juice (this is important for the acidity and color)

2 tsp vanilla

YIELD: 3 PINTS

Over med. heat in a heavy pot, combine peach puree, sugar, and lemon juice. Heat to a boil then reduce to a simmer. Simmer, stirring frequently for five minutes. Remove from the heat and add the vanilla.

Pour into jars, leaving 1/4 head space at the top of each jar. Wipe all the rims with a clean cloth and place on lids. Add the bands to tighten to finger tight...not so tight they won't come off.

Process in a boiling water bath for 20 minutes.

Remove the jars and allow to cool undisturbed for 24 hours. before storing, check to lids fora seal.

Grandma's Frozen Banana Split Dessert

Grandma loves watching the food channels almost as much as the westerns. This dessert really caught her attention. She even did her best to write down the recipe. She loves cooking and trying new things so she made sure to have all the necessary ingredients the next time family came to visit. Deanna helped her put it all together and it was as yummy as it looked. Grandma insisted on making it again when she went to Deanna's for her birthdaay. It was even better and everyone loved it.

(Kailee, Sally) Happy Birthday!

Dirt and Water =Mud Cake!

I couldn't help but picture playing with DeeDee as a child as I watched Kailee and Sally. We played in the mud all the time. I think that's why Dee loves to farm and I love to cook. Kailee was busy making a birthday cake for Sally. She went around the house and got flowers and made a cake press. Sally is always asking if today is a party. Well, she got her very own party today!

(Jenni) Cherry Pie Filling

My mother in law called and asked if I wanted cherries. Her tree was packed this year. I got two big bowls full. I wanted to make cherry pie filling for cherry crisps in the winter. It was a BIG job. My fingers are stained red and I made a huge miss in my kitchen. When I opened the corn starch, it went flying all over me and my kitchen. I tasted the finished product and it is so good.

Cherry Pie Filling

6 quarts pitted cherries

7 Cups sugar

1 3/4 cups corn starch

9 1/3 water

1/2 cup lemon juice

Wash and pit cherries. Place cherries in boiling water and boil for 1 minute. Drain. Keep warm by just putting a towel over the top of them. Combine sugar and corn starch in a large pan. Add the 9 1/3 cups of water and cook over med. heat stirring constantly. When product begins to thicken and bubble, add the lemon juice and boil for one minute. Add to cherries, stirring gently to mix. Fill hot jars with hot cherry pie filling leaving 1 inch head space. Wipe the rims clean, remove any air bubbles and place your lids on.

Water bath for 30 minutes for both pints and quart jars.

Add the following time according to altitude:

1001-3000 5 minutes

3001-6000 10 minutes

6001-8000 15 minutes

8001-10000 20 minutes

(Jenni and Sarah) One word......YUM!!!!

We both love to watch cooking shows and try out new recipes. Sarah had recorded a recipe and as we watched it, our mouths were watering. Sarah had almost everything we needed. Zach made a fast run to the store down the road and before long we had dinner. These were so good!!! Sarah, please add the recipe to this post.

(Kailee) Broccoli Grape Salad

1 bunch of broccoli, chopped into small pieces

1 C. slices celery

1 C. Diced green onions

2C. red grapes cut into halves

Combine with dressing

1 C. or less mayonnaise

1/2 C sugar

1TBPS vinegar

Before serving add 1/2 lb. fried bacon (crumble it) and toasted almonds.

It was fun making the salad. I can't wait to make it for my mom and dad. I hope everyone enjoys it!!!

(Jenni) Swiss Card Quesadillas

I just made the best quesadillas EVER!! I got swiss card in my bountiful basket. Had no idea what it was, but I didn't want to waste it. This is what I made; I thought I would share in case there is anyone else that didn't know what to do with it.
3 Cups swiss card (just the leafy part)
1/2 c. onion
coriander
chili powder
...green peppers (from the basket)
little sour cream.
cook onion in oil then add pepper and spices cook 30 sec.
then add swiss card, for a few minutes, then add some sour cream
warm it up in tortillas and cheese.
IT WAS GOOD!!

(Brittney) Chocolate Covered Easter Marshmellows

Brittney didn't have my sd card so I posted this for her. This was her big Easter thing. The kids LOVED them!

Thayne's Birthday Pie

Thayne's birthday was on Saturday. The same day as Carries reception. It was crazy and so I didn't get a cake made for him. I thought we could wait until Monday (my day off).

I made a chocolate cake for Thayne while he was at work. Sally saw me get it out of the oven and said, "WOW! YUMMY!) I told her that she couldn't eat it and that it was hot. She looked so sad. She then went and got her high chair and pushed it close to the stove. I reminded her not to touch. Her eyes were so big and she just sat there staring at the cake. I left the room for a SECOND all to find my little angel covered in cake. Not only was it all over her, but all over the floor. She knew I was coming back, so she went running. I about died laughing. It really was funny. Poor Thayne I thought.

I wanted to do something for him, but I didn't have the stuff to make another cake. I had seen this recipe on a blog called jamiecooksitup. I new I had the stuff to make so I did. It was awesome. Thayne's birthday was saved! I made it again for Brittney. She had seen it too on the blog and wanted to try it. It was so easy to make. Hope you try it!

(I used crushed oreos instead of chocolate chips)

Chocolate Fudge Ice Cream Pie
http://www.jamiecooksitup.blogspot.com/

Time: 15 minutes prep + 4 hours to freeze

Yield: 1 nine inch pie Recipe adapted from Mary Erhart45 Oreo Cookies (about three sleeves)

4 T melted butter1 half gallon Cookies and Cream Ice Cream, softened

1 C hot fudge1/2

an 8 oz container Cool Whip

Mini Chocolate Chips (optional)

***Note: You'll want to let your ice cream hang out on the counter for about 15 minutes before making the pie.

1. Put 30 of your Oreo Cookies in a small food processor. Grind them up into fine crumbs and pour them into a small mixing bowl.

2. Pour the melted butter into the crumbs and stir to combine.

3. Press the crumbs into a Deep 9 inch pie plate. Use the bottom of a measuring cup to press the crumbs evenly into the pie plate.

4. Put the remaining Oreo Cookies into the food processor. Grind them just for a few seconds. You just want them to be coarsely chopped here, not smashed to smithereens. Unless you like crumbs in your ice cream. If so, be my guest. Smash the heck out of them.

5. Scoop your softened ice cream into a large mixing bowl. Add your chopped (or smashed to smithereens) Oreos to the ice cream and fold them in.

6. Spread the ice cream out evenly over your tasty crust.

7. Carefully spoon the hot fudge onto the ice cream and spread it around. Yum. Why isn't there any of this pie left in my freezer!? Darn kids. Ate every last crumb in 24 hours.

8. Spread the cool whip on over the top of the fudge.

9. Wrap that bad boy up with some plastic wrap and get it into the freezer. Let it remain there for at least 4 hours.

10. Take the pie out of the freezer about 10 minutes before serving. Sprinkle the top with mini chocolate chips, if you so desire. Then....slice it up....serve it up...put your feet up....and enjoy! You deserve it!

(Jenni) Chicken Normandy

This is one of the last recipes I made with Grandma Sarah before she died. I have had it written down forever, but I just made if for the first time. One thing about grandma, she was an awesome cook. I think both of my grandmothers were/are actually! This is a great freezer meal and simple to make. Let me know if you try it.

Chicken Normandy

Ingredients
1 package (6 ounces) stuffing mix

• 1 cup water
• 1/2 cup butter, melted
• 2-1/2 cups diced cooked chicken
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup mayonnaise
• 1 teaspoon salt
• 2 eggs
• 1-1/2 cups milk
• 
  TOPPING:
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup (4 ounces) shredded cheddar cheese

Directions

• In a bowl, combine the first three ingredients. Spread half into greased 3-qt. baking dish.
• In a bowl, combine the chicken, onion, celery, mayonnaise and salt. Spoon over stuffing; sprinkle with reserved stuffing mixture. Whisk the eggs and milk; pour over top. Spread with soup.
• Bake at 325° for 40 minutes. Sprinkle with cheese; bake 10 minutes longer or until a meat thermometer reads 160°. Yield: 12 servings.

To freeze……..do everything except the soup and cheese. An hour before cooking, remove from freezer and poor soup over the top and bake 325 for 40 minutes. Sprinkle with cheese the last 10 minutes.

(Jenni) Chicken Pot Pie Freezer Meal

My friend made this chicken pot pie as one of our freezer meals. It was so good! I thought I would share it for Valentines because of the cute little hearts! This made two meals for our family! It feels you right up. My friend is an awesome cook even if she doesn't think so.

4 C. cubed cooked chicken
4 C. frozen cubed hash brown potatoes, thawed
1 pkg. (16oz) frozen mixed vegetables, thawed and drained
1 can condensed cream of onion soup, undiluted
1 C. milk
1 cup sour cream
2 TBSP flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1 pkg. refrigerated pie pastry

In a lg. bowl, combine the first 11 ingredients. Divide between two 9 in. pie pans. Roll out pastry to fit the top of each pie. Place over filling; trim, seal and flute edges. Cut slits in top or make decorative cutouts in pastry.
Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 400 for 35-45 minutes or until golden brown.
TO USE FROZEN:
Remove from the freezer 30 minutes before baking. Cover edges loosely with foil; place on a baking sheet. Bake at 425 for 30 minutes. Reduce heat to 350; remove the foil and bake 50-55 minutes longer or until golden brown.

(Jenni) Ladybug Cupcakes

Sarah, I saw this and thought of Rebekah. Hope you get a chance to make these. I thought they looked sooo darn cute! Here is a link from where I found them.

Sunday Cake

Does this not remind you of Sunday dinners at Grandma's house. She always made the best stuff! Even her leftovers were out of this world. I remember the chocolate cake frosted with nuts on one side (just for dad because he doesn't like nuts). I had leftover buttermilk from making the cafe rio stuff, so I thought, why not make Grandma's Sunday Cake.

2 1/2 C. flour
2 C. sugar
1 tsp. soda
1/2 tsp. salt
1 C. margarine
4 TBSP. cocoa
1C. water
2 eggs
1/2 C. buttermilk
1 tsp. vanilla

FROSTING:
1/2 C. margarine
4 TBSP. cocoa
6 TBSP. buttermilk
1 tsp. vanilla
powdered sugar (about 41/2-5 cups)

Sift together in a large bowl flour, sugar, soda, and salt. Melt margarine. Add cocoa, and water. Bring to a boil. Pour over dry ingredients and mix. Add eggs, vanilla, and buttermilk. Mix well. Pour into a (greased and floured) cookie sheet. Bake at 350 for 20 minutes, or until done.
Frosting:
Melt margarine. Add cocoa and buttermilk. Bring to a boil. Add vanilla and powdered sugar until frosting consistency. Spread over cake, which has cooled slightly. Sprinkle half with nuts.

(Jenni) Cafe Rio Burritos

I made these yummy burritos from Cafe Rio
We had them for dinner and lunch and dinner again.
It was so good!

Layne got the recipe from me..........he wants to make these again for a family dinner. He wanted to break my camera...........I don't know why. HOW MEAN!

Here is the recipe. I didn't make the black beans, but might try them next time. To change it up a little for the next night, cook the taco shells in an oven @350 over a bowl for about 5 minutes (just watch them, get them as brown as you want). I really liked it as a taco salad!

One more note: You can use any pork roast. I used a butt roast and it takes so much coke that I just bought a 2 litter bottle. I used most of it, and what was left I drank. lol

Cafe Rio Sweet Pork Burritos w/Cilantro Lime Rice & Cilantro Lime Dressing

Sweet PorkIngredients:
2 pounds pork (I used boneless pork ribs)
3 cans Coke (NOT diet), buying the 2 ltr. is cheaper
1/4 cup brown sugar
dash garlic salt
1/4 cup water
1 can sliced green chilies
3/4 can enchilada sauce (I use Old El Paso brand, mild spiciness but any will work)
1+ cup brown sugar

Directions:
1. Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinate overnight.
2. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on low for 6- 8 hours.
3. Remove pork from crock pot and drain any liquid left in the pot. Shred pork. (for those of you who have a Bosch mixer, place meat in mixer with wire whisks and mix on speed 1 for 15-20 seconds, it will be perfectly shredded!)
4. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
5. Put shredded pork and sauce in crockpot and cook on low for 2 hours.

Cilantro-Lime RiceIngredients:
1 c. uncooked white rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 Tbsp. fresh chopped cilantro


Directions:
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice

Cilantro Ranch DressingIngredients:
1 packet TRADITIONAL Hidden Valley Ranch mix
1 c. mayonnaise
1 c. buttermilk
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (I left this out, I don't like it too spicy)

Mix all ingredients together in the blender. That's it!

Black BeansIngredients:
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

Directions:
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

(Jenni) Turkey Pot Pie

I love the show on PBS called EVERYDAY FOOD. I had so much turkey left over after Thanksgiving so I made this easy yummy pot pie. The carrots and celery were left over from the veggie tray. WIN WIN!!! You can also use chicken. Thayne loved it!
Here is a link to watch everyday food's chicken pot pie. Check it out!

4 tablespoons unsalted butter

1 medium onion, cut into medium dice

1 large carrot, cut into medium dice

1/2 cup all-purpose flour, plus more for work surface

coarse salt and ground pepper

4 cups low-sodium chicken broth

3 cups cooked chicken, cut into (or turkey)

1-inch pieces (1 pound total)

1 cup frozen peas

1 1/2 teaspoons chopped fresh thyme leaves

1 sheet frozen puff pastry, thawed

1 large egg yolk

.*I used a can of biscuits instead of the pastry.

1. In a medium saucepan, melt butter over medium. Add onion and carrot and cook until onion softens, about 6 minutes. Add flour and 1/2 teaspoon salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.
2. Whisking constantly, add broth. Bring to a boil, stirring frequently, until mixture thickens, about 8 minutes. Reduce to a simmer and cook 10 minutes. Stir in chicken, peas, and thyme; season with salt and pepper. Divide mixture among four 12-ounce baking dishes; refrigerate until room temperature, about 20 minutes.
3. Preheat oven to 375 degrees. On a lightly floured work surface, roll pastry to an 1/8-inch thickness. Cut into 4 equal squares, 1 inch larger than dishes; with the tip of a sharp knife, cut vents into pastry. In a small bowl, lightly beat egg yolk with 1 teaspoon water; top potpies with pastry and brush with egg wash. Refrigerate 15 minutes. Bake until pastry is deep golden and juices are bubbling, about 35 minutes.