This is to die for. It tastes just like a Reeces Peanut Butter Cup.
Ingredients:
Packaged Peanut Butter Cookie Mix
A Bag of Semi-Sweet Chocolate Chips
9 x 13 inch pan
1. Take any packaged Peanut Butter Cookie mix and make it like you would cookies. Press into a 9 x 13 pan all across the bottom (the entire mix)
2. Cook at 375 for about 10-13 minutes.
3. Let cool for 5 minutes.
4. While it is cooling heat put the chocolate chips in a microwaveable bowl and heat in the microwave until melted.
5. Spread over the cookie cake and put in the refrigerator for 30 minutes or until the chocolate on the top hardens.
6. Cut into 2 inch squares and serve. Yum yum!
Saturday, November 29, 2008
Tuesday, September 30, 2008
Asian Style Meatball Stir Fry
Okay so bear with me. I know it sounds weird, strange and utterly odd. But this is really good.
Ingredients:
rice, cooked
teriaki sauce
meatballs, frozen pre-made
bag of frozen asian vegetables
Here's how to put it together. Take the meatballs and toss them in a pan on medium heat. When they are about 2/3 cooked through, toss in the bag of frozen veggies. Cover with a lid for a few minutes to allow the veggies to thaw and give off some of its juices. Just when things are looking like they are hot and there is a bit of water on the bottom of the pan from the veggies, add about 1/2 cup of teriaki sauce and stir so that the meatballs and the veggies are covered. If the sauce looks too juicy then allow to reduce a few minutes before serving. You want some sauce for the rice. Then put a scoop of cooked rice on the plate and then scoop the meatballs and veggies on top and serve. Now, how easy is that.
My kids love meatballs and we have them quite often as they are quick and easy to make when they come frozen from the store. This recipe surprised even my pickiest of eaters. For some of the kids I didn't put the meatballs and veggies on the rice because they don't like their food to mingle with each other. They loved the sweet teriaki sauce on the meatballs!!
Ingredients:
rice, cooked
teriaki sauce
meatballs, frozen pre-made
bag of frozen asian vegetables
Here's how to put it together. Take the meatballs and toss them in a pan on medium heat. When they are about 2/3 cooked through, toss in the bag of frozen veggies. Cover with a lid for a few minutes to allow the veggies to thaw and give off some of its juices. Just when things are looking like they are hot and there is a bit of water on the bottom of the pan from the veggies, add about 1/2 cup of teriaki sauce and stir so that the meatballs and the veggies are covered. If the sauce looks too juicy then allow to reduce a few minutes before serving. You want some sauce for the rice. Then put a scoop of cooked rice on the plate and then scoop the meatballs and veggies on top and serve. Now, how easy is that.
My kids love meatballs and we have them quite often as they are quick and easy to make when they come frozen from the store. This recipe surprised even my pickiest of eaters. For some of the kids I didn't put the meatballs and veggies on the rice because they don't like their food to mingle with each other. They loved the sweet teriaki sauce on the meatballs!!
Tuesday, September 9, 2008
Triple Layer Boston Creme Pie
Yes you read that right. Triple layer Boston Creme Pie:
This recipe is so super easy you will wonder why you hadn't thought of it before.
Ingredients:
1 box cake mix (and whatever you need to make the cake from the box recipe)
1 large box of vanilla pudding (and the amount of milk necessary to make the pudding according to the box)Allow to firm up in the refrigerator for 15 to 20 minutes.
1 container of milk chocolate icing.
Make the cake in two 8 or 9 inch rounds. Let cool on a rack. Slice each cake in half horizontally making 4 layers of cake.
Now, place one layer of the cake on a large plate, spread about 1/3 of the vanilla pudding on top of the layer. Then add another layer of cake. Spread another third of the vanilla pudding on top of that and add another layer. Last third of pudding on top and top that with the last layer of cake. Now here comes the yummy part. Heat the cocolate icing in the microwave for about 15-20 seconds or until slightly melted but not separated. Stir and then pour on top of the cake. The icing should only be slightly melted, enough to pour and have a slow drip not so fluid that it all runs down the edges of the cake. The icing will slowly drip down the sides. Put the cake in the refrigerater for 1 hour before serving.
YUM YUM!
This recipe is so super easy you will wonder why you hadn't thought of it before.
Ingredients:
1 box cake mix (and whatever you need to make the cake from the box recipe)
1 large box of vanilla pudding (and the amount of milk necessary to make the pudding according to the box)Allow to firm up in the refrigerator for 15 to 20 minutes.
1 container of milk chocolate icing.
Make the cake in two 8 or 9 inch rounds. Let cool on a rack. Slice each cake in half horizontally making 4 layers of cake.
Now, place one layer of the cake on a large plate, spread about 1/3 of the vanilla pudding on top of the layer. Then add another layer of cake. Spread another third of the vanilla pudding on top of that and add another layer. Last third of pudding on top and top that with the last layer of cake. Now here comes the yummy part. Heat the cocolate icing in the microwave for about 15-20 seconds or until slightly melted but not separated. Stir and then pour on top of the cake. The icing should only be slightly melted, enough to pour and have a slow drip not so fluid that it all runs down the edges of the cake. The icing will slowly drip down the sides. Put the cake in the refrigerater for 1 hour before serving.
YUM YUM!
Saturday, June 28, 2008
You asked for it...
and here it is!!! We figure we have about 50 lbs of zucchini harvested so far, yes, so far!!
Friday, June 27, 2008
Zucchini zucchini
coming out my ears. We have just had our first harvest of zucchini from our garden. This year I haven't been as motivated as I have in the past years. We didn't go strawberry picking at all this year. I didn't can any strawberry jam. We have our garden but it is really on auto pilot now.
But we just got our first harvest and I know I have a bushel of zucchini!! I need to pull out my cheese grater and make some zucchini bread and then make some for the neighbors, then freeze some that is grated for bread later. I also need to pull up that recipe for the squash pickles and make relish again.... now where did I post that thing???
But we just got our first harvest and I know I have a bushel of zucchini!! I need to pull out my cheese grater and make some zucchini bread and then make some for the neighbors, then freeze some that is grated for bread later. I also need to pull up that recipe for the squash pickles and make relish again.... now where did I post that thing???
Tuesday, April 8, 2008
Sunday, March 16, 2008
Quick and Easy Donuts
These are so super easy! You will impress yourself and family at how yummy they are.
Ingredients:
1 tube of biscuits in the refridgerated aisle, buttermilk or regular (NOT flaky)
oil or shortening
In a deep fryer or large pot heat oil or shortening to about 350-360 degrees. Separate the biscuits and poke your finger in the middle and make a hole. Form the hole a bit so it stays open, stretching the biscuit some. Carefully drop into hot oil and fry on one side about 15 seconds and then flip it over. You will notice it puff up some. Flip again about 30 seconds later and then flip one more time about 15 seconds later. They take about a minute or minute and half to cook. Take them out when brown and sprinkle with cinnamon sugar, powdered sugar or drizzle with a royal icing (milk and powdered sugar). Serve warm.
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