Tuesday, April 1, 2014

Better Than Sex Cake

  • 1 German chocolate cake mix (plus additional ingredients as indicated on box)
  • 1 (14 oz) can sweetened condensed milk
  • 1 (17 oz) jar Mrs. Richardson's butterscotch caramel ice cream topping
  • 1 (8 oz) container Cool Whip, thawed
  • 1 (8 oz) bag Heath toffee pieces

  1. Prepare cake as directed on box; allow to fully cool
  2. Using a chop stick or end of a wooden spoon, pierce the cake until covered in holes
  3. Pour condensed milk over evenly cake
  4. Remove lid from ice cream topping and microwave for about 30 seconds so it will pour easily; pour evenly over cake
  5. Spread Cool Whip over cake
  6. Top off with toffee pieces
  7. Cover and refrigerate until ready to serve

My Thoughts:
My mother has been making this cake ever since i can remember.  It is one of my favorite desserts, it is amazing!

Source: family recipe from an unknown source

Saturday, March 22, 2014

Crock Pot Sloppy Joes

  • 3 lbs ground beef
  • Morton seasoning blend, to taste
  • 1 (10.75 oz) can chicken gumbo soup
  • 1 & 1/2 (10.75 oz) cans condensed tomato soup
  • 2 tbsp ketchup
  • 2 tsp ground mustard, heaping
  • 1/2 tsp chili powder

  1. Brown beef in a large skillet with seasoning blend; drain fat
  2. Place all ingredients into a crock pot and mix well
  3. Cover and cook on Lo setting for 4 hours
  4. Serve in buns

My Thoughts:
This is the sloppy joe recipe that my mother would make as I was growing up.  They aren't spicy, so they are great for kids, not to mention they are super easy to prepare

Source:  family recipe, original source unknown

Apple Pecan Cheesecake

  • 1 1/2 packages honey graham crackers (from 14.4 oz box)
  • 1/4 cup butter, melted
  • 1 cup + 2 tbsp sugar, divided
  • 4 (8 oz) blocks cream cheese, softened
  • 1 tsp vanilla
  • 1 cup sour cream
  • 4 eggs
  • 3 braeburn apples, peeled and chopped
  • 3/4 cup chopped pecans
  • 1/2 cup brown sugar, packed
  • 1 tsp ground cinnamon

  1. Preheat oven to 325 degrees
  2. In a blender or food processor, chop crackers into fine crumbs
  3. In a medium bowl, mix together crumbs, butter, and 2 tbsp sugar.  Press mixture into a foil-lined 13x9 metal cake pan.  Bake for 10 minutes and set aside
  4. In a stand mixer beat cream cheese, remaining 1 cup of sugar, and vanilla until smooth; add in sour cream and blend until combined
  5. On low speed, mix in eggs one at a time until all combined
  6. Pour mixture over crust
  7. In a medium bowl, combine apples, pecans, brown sugar, and cinnamon until fully coated
  8. Spoon apple mixture over cheesecake batter
  9. Bake for 60-75 minutes, or until center is almost set
  10. Allow to cool and refrigerate for at least 4 hours before serving

My Thoughts:
This is one of my favorite desserts, it is so amazing!  Homemade cheesecakes are so much better than the ones that you buy in the store, I highly recommend trying this one.

Source: recipe adapted from Kraft Recipes

Sour Cream Noodle Bake

  • 1 1/2 lbs ground beef
  • 1 (15 oz) can tomato sauce
  • 1/2 tsp salt
  • 3/4 tsp ground black pepper, divided
  • 8 oz egg noodles
  • 1/2 cup sour cream
  • 10 oz cottage cheese
  • 1 cup sharp cheddar cheese, shredded

  1. Preheat oven to 350 degrees
  2. Brown beef in a skillet and drain fat
  3. Add tomato sauce, salt, and 1/2 tsp pepper to beef, stir to combine and simmer
  4. While meat is simmering, prepare noodles as directed on package
  5. In a medium bowl, mix together sour cream, cottage cheese, and 1/4 tsp of pepper
  6. Stir sour cream mixture into prepared noodles, coating evenly
  7. In a 13x9 glass pan, evenly lay out half the noodle mixture, followed by half the meat mixture, and then half the cheddar; repeat
  8. Bake in oven for 25 minutes or until cheese is melted and casserole is heated through

My Thoughts:
We really enjoyed this recipe.  The ingredients are simple and this casserole is very easy to make, not to mention flavorful.  This dish tastes similar to a lasagna without the work!

Source: recipe was adapted from The Pioneer Woman

Wednesday, March 19, 2014

Crock Pot Chicken and Dumpling Soup

  • 4 (14 oz) cans chicken broth
  • 1 lb chicken, cooked and torn into pieces
  • 3 large celery ribs, sliced
  • 3 large carrots, peeled and sliced
  • 1/2 tsp dried parsley
  • Morton's seasoning blend, to taste
  • 1 tbsp chicken flavored bouillon granules or chicken base
  • 1 cup flour
  • 1/4 tsp salt
  • 1 egg
  • 1/3 cup milk

  1. In crock pot, combine broth, chicken, celery, carrots, parsley, seasoning, and bouillon/base
  2. Cover and cook for 5 hours on Lo setting
  3. In a medium bowl, stir together flour, salt, egg, and milk (the mixture will be thick, add a few tbsp of water to loosen it up) **note, if you like a lot of dumplings in your soup, double this mixture
  4. Drop spoonfuls of mixture into soup, cover and allow to cook for an hour or until dumplings are cooked

My Thoughts:
This recipe was just a fusion of my Crock Pot Chicken Noodle Soup minus the noodles and using my mother's dumpling recipe.  Its a nice change from normal chicken noodle soup and we are digging the dumplings

Source:  Wood Cook Book + my mama's dumplings

Saturday, March 15, 2014

Greek Marinated Chicken

  • 6 oz Greek yogurt
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 tbsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 tbsp dry parsley flakes
  • 1 lemon
  • 1.5 lb chicken thighs or drumsticks

  1. In a medium bowl combine yogurt, olive oil, garlic, oregano, salt, pepper, and parsley
  2. Zest lemon and add to the bowl.  Also, add juice from half the lemon.  Stir until combined
  3. Place chicken and yogurt mixture into a ziplock bag, removing as much air as possible
  4. Mix and massage the bag until all pieces of chicken are coated, place in refrigerator for 30 minutes
  5. Preheat oven to 375 degrees after chicken has marinated
  6. Place chicken on a pan; discard excess marinade
  7. Cook for 45-50 minutes or until skin is crispy and juices run clear

My Thoughts:
This was a nice way to change up the way you eat chicken thighs.  While this was cooking, my house smelled AMAZING!  The skin was crazy crispy and the meat had a nice lemony flavor to it.

Source:  recipe adapted from Budget Bytes

Saturday, March 8, 2014

Chicken Bacon Wild Rice Soup

  • 6 cups hot water
  • 4 tsp chicken base
  • 1/2 cup wild rice, rinsed
  • 1/2 cup butter
  • 1/2 cup flour
  • 1/2 tsp salt
  • 1/4 tsp poultry seasoning
  • 1/8 tsp ground black pepper
  • 2 cups half & half
  • 1 lb chicken, cooked and chopped or shredded
  • 1/2 lb thick cut bacon, cooked and crumbled
  • 1 (8 oz) can sliced mushrooms, drained

  1. In a stockpot, combine water and chicken base, stir until dissolved
  2. Add rice and bring to a boil, reduce heat, cover, and simmer for 45-60 minutes or until rice is desired tenderness
  3. Melt butter in a medium saucepan over low-medium heat.  Whisk in flour, salt, poultry seasoning, and pepper.  Cook for 1 minute, stirring constantly until smooth and bubbly
  4. Slowly whisk half & half into the butter mixture and continue to constantly stir until thickened
  5. Stir cream mixture into stockpot
  6. Add chicken, bacon, and mushrooms
  7. Cover and simmer over low heat for at least 30 minutes to until desired thickness

My Thoughts:
We were pretty happy with this recipe, the bacon really kicks it up a notch.  Its a great meal for a cold winters day.

Source: recipe adapted from My Sweet Savannah