The BEST Ever Cookie Recipe

I came up with this recipe the other day and my kids say its the BEST cookies they ever had. I hope you all enjoy it as much as they do. This recipe makes approx 10 doz and they freeze very well, so does the the dough 😀 I posted this recipe on Just a Pinch and won a blue ribbon with this recipe. They are really that Good 🙂

The BEST Ever Cookie Recipe

This recipe makes approx 10 doz and they freeze very well

what you need is
2 cups butter
2 cups white sugar
2 cups brown sugar packed
4 eggs, beaten
2 tsp baking soda
2 tsp hot water
5 cups flour
2 tsp salt
1/2 cup choc chips
1 cup white choc chips
1 cup special K cereal or rice krispies
3/4 cup coconut
2 tsp maple syrup

Preheat oven to 350. Cream butter, sugar and brown sugar together. Add eggs and mix well add maple syrup and mix well . In a small bowl dissolve baking soda and hot water. mix together flour and salt. Add the baking soda liquid to the butter and sugar mixture alternately with the flour. Stir in both chips, cereal and coconut . NOTE the cookie dough will be very stiff that’s the way its supposed to be, use your hands to mix it up if you have too. Drop by teaspoon full onto a greased cookie sheet or one lined with parchment paper. Bake for 10-12 min, until golden brown. Allow cookies to cool for a few min before removing them to a wire rack to cool completely.
~Enjoy~

Mom’s Lazy Day Stew

This was my Mom’s recipe, its soo good and so simple to whip up, *NOTE: I double this recipe to feed my family all but the onion soup mix I only use the one package. My kids love this one, the meat is so moist and tender.

 

Mom’s Lazy Day Stew

WHAT YOU NEED

1 lb stewing beef
1 can mushroom soup
1 can sliced mushrooms
1 onion chopped
1 envelope onion soup mix
1 can water
Mix all ingredients together in a roasting pan. Cover and bake at 350 for 3 hours, stir each hour. Serve over mashed potatoes, noodles or rice. So easy and so yummy 🙂
Enjoy

Pumpkin Puree

Pumpkin Puree

It’s PUMPKIN TIME of year again! Be prepared with FRESH pumpkin puree to make all those yummy pumpkin recipes you keep seeing 😀 You can’t can pumpkin BUT you can freeze it and it freezes very well. Aside from the obvious use in pumpkin pie, it comes in handy for pumpkin bread, pumpkin muffins, pumpkin dip, pumpkin cheese cake, pumpkin smoothies, you get the idea 🙂 This is so easy to do and so much cheaper than the canned stuff and tastes way better too 🙂

 

I did up 4 small pumpkins and got 24 cups of puree out of those 4

 

Cut pumpkins into quarters and clean the insides. KEEP the seeds cause you are gonna want to roast those 😀

 

Place in a baking dish rind side up with about 1 inch of water in the pan and bake in the oven at 350 for 45 to 60 min. Check every so often cause when the fork goes through easily they are done.

 

Let them cool enough that you can handle it then peel the rind off use a spoon and scoop it or a knife and remove from the back. Which ever you are comfortable with.

 

Cut into chunks and place in a food processor or blender. If pumpkin is dry add a tablespoon or two of water. Process till smooth and all strings and pumpkin pieces are gone

 

I place mine in freezer baggies I put 1 to 2 cups in each one

Chocolate Cranberry Smoothie

I am always coming up with new smoothies, I was not sure how this one would taste but omg its sooo yummy. Perfect for breakfast and people who are on the go 🙂 and super healthy for you too. Why add cranberries? by adding Cranberries to a smoothie drink for fat loss. Cranberries are rich in essential vitamins and minerals that are needed in the body for normal operations, including liver function. Cranberry juice helps flush toxic fluids from the body, reducing water weight and waste products that are trapped in your tissues. Increased digestive processes also speed up the metabolism, which increases calories burned and fat-burning potential. And Bananas are rich in potassium, which provides energy to the body and a natural source of sugar to sweeten the smoothie. And Raspberries are Rich in vitamins, antioxidants, and fiber, raspberries  are a delicious fruit with many health benefits.

Chocolate Cranberry Smoothie

1 cup Milk (I used 2 % but you could also use almond milk too if you wish)

1 banana

1/2 cup frozen cranberries

1/2 cup frozen raspberries

1 scoop of your favourite Chocolate protein  powder

DIRECTIONS:
In a Blender add milk, banana, mixed berries, and cranberries in a blender until smooth.

Enjoy

 

Cheesy Mashed Cauliflower

Cheesy Mashed Cauliflower

A Great Low Carb option in place of mashed potatoes and very yummy!

Ingredients:

1 med/ large head of cauliflower chopped up small
5 oz Cream Cheese
1/4 cup light cream
1/2 tsp Salt
1 1/2 tsp minced garlic 3/4 cup shredded Monterrey Jack cheese
2 and 1/2 Tbs Parmesan Cheese
1 tsp Paprika
Non stick spray ( I used Olive oil spray)

Directions:
Pre heat oven to 350°
Chop Cauliflower and add to a boiling pot of hot water and boil for 10- 12 minutes.
Drain cauliflower well. ( while draining in colander.. I push out any excess water out with paper towels.)
Meanwhile in a bowl combine the cream cheese, light cream, salt, garlic and Parmesan cheese and using hand mixer mix until blended… add cooked cauliflower and mash together with mixture. I then use hand mixed to mix saving some small chunks and place into greased baking dish, top with cheese sprinkle with paprika and bake for 30 minutes or until cheese starts to lightly brown.
ENJOY!!!!!

Cheddar Bay Biscuits 

A homemade version of the popular Cheddar Bay Biscuits served at Red Lobster restaurants.

Cheddar Bay Biscuits


INGREDIENTS:….
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon granulated sugar
¾ teaspoon salt
½ teaspoon garlic powder
1 cup sharp cheddar cheese, shredded
1 cup buttermilk, cold
½ cup unsalted butter, melted and slightly cooled
.
For the Topping:
2 tablespoons unsalted butter, melted, divided
½ teaspoon garlic powder
1 teaspoon minced fresh parsley (or ¼ teaspoon dried)
.
DIRECTIONS:
1. Preheat oven to 475 degrees F. Line a baking sheet with parchment paper or a non-stick baking mat; set aside.
.
2. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and garlic powder. Stir in the cheddar cheese; set aside.
.
3. In a medium bowl, stir together the buttermilk and melted butter until the butter forms small clumps.
.
4. Add the buttermilk mixture to the flour mixture and mix gently with a rubber spatula just until a dough forms and no dry ingredients remain. Use a greased ¼-cup measuring cup to scoop out portions of dough. Place on the prepared baking sheet, leaving a little more than an inch between biscuits.
.
5. Bake until the biscuits are golden brown, about 12 minutes. While the biscuits are in the oven, stir together the 2 tablespoons melted butter, garlic powder and parsley. Remove the biscuits from the oven and immediately brush with the topping mixture. Allow to cool for at least 5 minutes before serving. Leftovers can be stored in an airtight container or zip-top back at room temperature for up to 3 days.

Loaded Cheesy Potato and Chicken Casserole

If you are looking for a recipe that will appeal to your whole family’s taste buds this recipe
has it all! Cheesy potatoes, Chicken and Bacon! My family begs me to make this at least
once a week and I bet yours will too. You can’t go wrong with this Loaded Cheesy Potato
and Chicken Casserole.

Loaded Cheesy Potato and Chicken Casserole

Ingredients:
2 pounds boneless chicken breasts, cubed (1″)
8-10 medium potatoes, cut in 1/2″ cubes
1/3 cup olive oil
1 1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce

Topping:
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

 

Preheat oven to 500 degrees. Spray a 9X13″ baking dish with cooking spray.

In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat.

Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible.

Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. 

While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees.

Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious

 

GARLIC & LEMON CHICKEN WITH RED POTATOES & GREEN BEANS

WOW!! THIS IS AWESOME!!!! BACK BY POPULAR DEMAND!!!

GARLIC & LEMON CHICKEN WITH RED POTATOES & GREEN BEANS! (Gluten free. Low Carb, Diabetic Friendly and so simple to make)

Ingredients:
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts

Directions:
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly.
Roast for 50 minutes or until cooked through. Serve warm.

Slow Cooker Instructions:
Start by placing the chicken in a 6-quart slow cooker, in the center. Next add the green beans on one side. Then for the potatoes, you will need to mound them high off to the other side.
In a medium sized bowl, whisk together the lemon juice, olive oil, salt, pepper, and minced garlic.
Pour this mixture evenly over the chicken, green beans and potatoes. Cover and cook on HIGH for 4 hours, without opening the lid during the cooking time.
Note- Do NOT use lemon juice out of squeeze bottle and expect this to taste good! 🙂

Lisa’s Broccoli Cauliflower Salad

This is so easy and so good, my Mom use to make this all the time, it was always a much-requested salad for family functions  Hope you all enjoy this as much as we do 

2 cups Cauliflower………
2 1/2 cups Broccoli
10 slices of crisp cooked bacon chopped up
1 cup raisins
1 cup sunflower seeds
1/4 cup red onion chopped
Dressing
1/2 cup Mayo
5 tablespoons white vinegar
1/4 cup white sugar
Mix all dressing ingredients and set aside.
Cut up broccoli and cauliflower into bite size pieces, add rest of the ingredients, pour dressing and mix well. Refrigerate till ready to use
~ENJOY~

Best Broccoli Salad Recipe

Best Broccoli Salad Recipe

I love Broccoli salad, this is the perfect side salad and great to take to your next barbecue! This is usually everyone’s favorite! Enjoy 🙂

Ingredients

  • 2 heads fresh broccoli not frozen
  • 1/2 cup red onion chopped
  • 1/2 pound bacon
  • 1 1/2 cups grated cheddar cheese Don’t buy the pre-grated stuff —buy a block and grate it yourself
  • 2 1/2 tablespoons vinegar
  • 1 cup mayonnaise
  • 1/3 cup sugar
 
 

Instructions

 
  1. Chop bacon into bite-sized pieces and cook to desired crispness. Drain on paper towels.
     
  2. Chop broccoli florets into bite-size pieces. Combine broccoli, bacon, onions and cheddar cheese in a large bowl.
     
  3. In a separate bowl combine vinegar, sugar and mayonnaise. Pour over broccoli mixture and toss to coat. Cover and refrigerate until serving.