White Hot Chocolate*

1 cup white chocolate chips
1 cup heavy cream
4 cups milk (or half and half)

1 teaspoon vanilla extract (or your favorite extract or syrup)

whip cream for topping

Any additional sprinkles or toppings

In a medium saucepan over medium heat, combine white chocolate chips and heavy cream. Stir continuously until white chocolate chips have completely melted. Stir in the milk, and vanilla extract (or other flavorings or extracts). Stir occasionally until heated through. Pour into mugs and top with a dollop of whip cream and garnish with any additional sprinkles or toppings.

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3.Open saved file (you can open in your favorite Photo Editing Program if you need to re-size accordingly. Please remember the larger you make the file, the more pixelated it will become. This is currently sized to print as a 4 x 6.)

4.Print

Texas Sheet Cake Brownies

Cake:
1 cup of butter
1/3 cup cocoa
1 cup water
2 cups sugar
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract

Frosting:
1/2 cup butter
1/4 cup cocoa
6 tablespoons milk
1 teaspoon vanilla extract
1 pound powdered sugar
Sprinkles


Preheat oven to 400 degrees. Grease a jellyroll style baking sheet and set aside.

In a small saucepan over medium heat add the butter, cocoa, and water and cook until it just comes to a boil. Remove from heat.


In a large bowl {I use my kitchen aid), combine the sugar, flour, baking soda, and salt. Pour cocoa mixture over the flour mixture and mix thoroughly. Add the buttermilk, eggs, and vanilla extract and mix until combined. Pour batter into prepared pan and spread it evenly out. Bake for about 18 - 20 minutes or until the cake bounces bake when lightly touched. Remove cake from oven.


While the cake is baking, prepare the frosting. In a small saucepan over medium heat, add the butter, cocoa, and milk. Bring the mixture to a boil and then remove from heat. Whisk in the vanilla extract and powdered sugar until smooth. When the cake comes out of the oven, immediately pour the frosting over the top and spread it out evenly. Add any desired sprinkles. Let cool and then refrigerate for 1 hour. (I just let mine cool at room temp.)


This is my go to recipe when I need a quick delicious home made dessert. These are so moist and soft. Bet you can't eat just one!!!

Love this recipe and want to add it to your collection?

How does it work?

1.Simply click on the picture to enlarge it
2.Right click and "save picture as"
3.Open saved file (you can open in your favorite Photo Editing Program if you need to re-size accordingly. Please remember the larger you make the file, the more pixelated it will become. This is currently sized to print as a 4 x 6.)
4.Print

Easy Crusty Bread Bowls*

5-6 c. flour
2 T. yeast
2 T. sugar
1 T. salt
2 c. hot water

Mix 4 cups of flour with yeast, sugar and salt. Add 2 cups hot water. Mix in additional flour until bread dough is formed, and not too sticky. {We used about 6 cups total} Let rise for 15 minutes. Punch down and shape into round loaves. Set on greased cookie sheet. Place in COLD oven. Place a casserole pan of hot water on the bottom rack. Let rise for about 15 minutes. Turn oven on to 400 degrees and bake for 30-35 minutes or until it's a nice golden brown color. Remove from oven and butter the tops. Cool for about 10 minutes. Cut a hole into the top of the bread bowl {be careful not to cut all the way through the bread} and fill with soup. Yum!!

I actually just mixed this all in my bread machine. It was really easy. I also wanted to note that I left the pan of hot water in the oven while I cooked the bread, that's what made it crusty on the outside.


Love this recipe and want to add it to your collection?

How does it work?

1.Simply click on the picture to enlarge it
2.Right click and "save picture as"
3.Open saved file (you can open in your favorite Photo Editing Program if you need to re-size accordingly. Please remember the larger you make the file, the more pixelated it will become. This is currently sized to print as a 4 x 6.)
4.Print

Erika's Creamy Broccoli Cheese Soup*

1/2 onion, finely diced
1 lb frozen broccoli {Steamed}
1 stick butter
2/3 cup flour
1 jar cheese whiz
1 c. cheddar cheese shredded
2 cups cream
milk, to desired consistency about 3-4 cups
Salt & Pepper to taste
Garlic Powder to taste

1.Steam the broccoli in saucepan with water. Once steamed to your liking, add about 1/2 of the broccoli and a little bit of water to a blender, and blend on high making a puree.
2.Chop onion into small pieces and saute with butter.
3. Once the onions are sauteed, add the flour to the butter and onion mixture. Stir to form a paste (making a roux).
4. Quickly add milk and stir until thickened.
5. Add cream
6. Add the pureed broccoli and the rest of the steamed broccoli.
7. Add cheese whiz and cheddar cheese stirring constantly until melted.
8. Add salt, pepper, and a little garlic salt to taste.
9. Add more milk or water to the desired consistency to your liking.

My son LOVES a good creamy broccoli cheese soup. I've altered some of my favorite recipes to find the perfect thick and creamy broccoli cheese soup. Enjoy!

Love this recipe and want to add it to your collection?

How does it work?

1.Simply click on the picture to enlarge it
2.Right click and "save picture as"
3.Open saved file (you can open in your favorite Photo Editing Program if you need to re-size accordingly. Please remember the larger you make the file, the more pixelated it will become. This is currently sized to print as a 4 x 6.)
4.Print

Introducing....New Recipe Cards

Love this recipe and want to add it to your collection?

How does it work?

1.Simply click on the picture to enlarge it
2.Right click and "save picture as"
3.Open saved file (you can open in your favorite Photo Editing Program if you need to re-size accordingly. Please remember the larger you make the file, the more pixelated it will become. This is currently sized to print as a 4 x 6.)
4.Print

I decided I'm going to take the extra step to make printable recipe cards. I'm already going to take the time making them, so I may as well share them!!!
These would make a great wedding shower gift!

*Blueberry Muffins {My kids favorite}

1/2 c. butter
1 1/4 c. sugar
1/2 c. milk
1/2 t. salt
2 c. flour
2 eggs
2 t. baking powder
2 1/2 c. blueberries
2 t. sugar for top

On low speed {in mixed or kitchen aid} cream butter and sugar until fluffy. Add eggs, one at a time, until blended. Sift flour, salt and baking powder together in a separate bowl. Add alternately with milk. Remove 1/2 c. berries and mash them with a fork before adding them to the batter {we skipped this step}. Roll the remaining blueberries in a little flour (so they won't sink) and gently stir in. Grease muffin tins-bottom and sides. Fill the cups 7/8 full. { Or use disposable muffin cups} Sprinkle sugar over the top of each muffin. Bake at 375 degrees for 20-25 minutes. Cool in pan for about 30 minutes.

Love this recipe and want to add it to your collection?

1.Simply click on the picture to enlarge it
2.Right click and "save picture as"
3.Open saved file (you can open in your favorite Photo Editing Program if you need to re-size accordingly. Please remember the larger you make the file, the more pixelated it will become. This is currently sized to print as a 4 x 6.)
4.Print

Fiesta Bake

{Sorry, still no pictures}

1 lb. ground beef
1 c. onion, chopped {I used about 1/2 c. of a onion}
3/4 c. salsa
1 pkg. taco seasoning
1/4 c. water
1 c. whole kernel corn
1/2 c. sliced olives, drained
1 pkg. corn muffin mix
1 c. cheddar cheese, shredded
1/2 c. green Chile's, diced

Brown beef with onions over medium heat. Stir in salsa, taco seasoning, and water. Bring to a boil, reduce heat, cook 5-6 minutes until thick. Stir in corn and lives. Spoon into ungreased 8 inch baking dish. Prepare batter for corn muffin mix according to package directions. Stir in cheese and Chile's. Spread over meat mixture. Bake uncovered at 350 degrees for 30-35 minutes or until crust is golden brown.

My kids take turn cooking one night a week for dinner. My daughter Addison chose this dish out of a ward cookbook we've had lying around. I'm glad she did! My kids thought it tasted like a taco with cornbread. Yummy!

Easy Roasted Potatoes

3 medium potatoes cut into slices
2 T. olive oil, margarine, or butter, melted
1/2 t. onion powder
1/4 t. garlic salt
1/4 t. pepper
1/8 t. paprika

Place potatoes in a ziplock bag or medium mixing bowl. Drizzle oil and seasonings over potatoes, tossing to coat. Place potatoes on a tinfoil lined cookie sheet sprayed with a little pam.
Bake uncovered for about on hour at 325 degrees.

We added a little more oil and seasonings to our liking. You also may want to check the time on the potatoes, I can't remember how long we cooked them, but it seemed about an hour. {Just until cooked and tender}.

Steak Stroganoff (AKA Roney Stroganoff)

{Sorry, no pictures}

1 lb. beef tenderloin steak or sirlion steak
1 Tbs. all-purpose flour
1 (8 oz) sour cream
2 tsp. instant beef bullion granules
1/2 c. water
1/4 tsp. pepper
2 Tbs. margarine or butter (we used EVOO)
1 1/2 c. sliced fresh mushrooms (my kids don't like mushrooms, so I don't add this)
1/2 c. chopped onion
1 clove garlic, minced
hot cooked noodles or rice

Slice the beef (across the grain) into bit size strips (sometimes it helps if the beef is partially frozen when slicing). Combine flour and sour cream. Stir in bullion granules, water, and pepper. Set aside. In a large skillet cook the beef in margarine over high heat until done. Remove. Sautee onion, garlic, and mushrooms in more margarine. Return everything to skillet (meat, sauteed veges, and sour cream mixture). Cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Serve over noodles or rice.

We only eat this if we can find the steak on sale, but it's a fun way to switch in up!

Rice Krispie Treats

• 3 tablespoons butter or margarine
  
• 1 package (10 oz., about 40) regular marshmallows
• - OR - 4 cups miniature marshmallows
  
• 6 cups Rice Krispies

EASY MICROWAVE DIRECTIONS:
( I pre-measure the rice krispies and have them in a separate bowl ready to go. I also like to spray a little cooking spray in the bowl I will be adding the marshmallows to, and the spatula. This makes clean up a breeze!)
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 below. Microwave cooking times may vary.

Stove top Directions:
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add rice krispies cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

• Note

For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container.
To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Rice Krispies are always an easy "go to" recipe. I can make them under 5 minutes if I use the microwave method (which I have YET to ruin).
We also enjoy making these at the different holiday seasons because you can add your favorite holiday sprinkles on top of the rice krispie treats, or cut out shapes with your favorite holiday cookie cutters.

Recipe from Rice Krispies Website

Corn Dog Batter

1 cup packaged pancake mix (we used krusteaz brand)

2 tablespoons yellow cornmeal

1 tablespoon sugar

1/4 teaspoon chili powder

3/4 cup water

8 Hot Dogs

Fat for frying

Combine pancake mix, cornmeal, sugar, and chili powder.
Add water and beat well.
Dip franks in batter and drain excess batter over bowl.
In deep skillet add enough fat to make a depth of 1 inch; heat to 375°.
Fry corn dogs, two at a time, for 1 to 2 minutes.
Insert a wooden skewer into one end of each frank.
Drain well on paper toweling.