Chocolate Chocolate Macadamia Nut Cookies

2 C flour

2/3 C baking cocoa

3/4 tsp baking soda

1/4 tsp salt

1 C butter

1 1/2 C sugar

2 eggs

2 tsp vanilla

2 C chocolate chips

1/2 C chopped nuts

Stir together flour, cocoa, soda, salt. Beat wet ingredients. Add dry ingredients to the wet. Add chocolate chips and nuts to mixture. Drop onto ungreased pan. 350 degrees for 8-10 minutes.

Chicken Enchilada Soup

boil one whole chicken or 5 large chicken breast, then shred. Reserve 5 cup of broth.

1 28 oz. can Las Palmas green enchilada sauce

1 tsp. cumin

5 cups broth

5 Tbsp. cornstarch

1 15 oz. can black beans

1 small can tomato sauce

1 tsp. garlic powder

5 tsp. chicken bouillon

Add:

shredded chicken

2 cups shredded cheese ( colby jack)

1 large diced tomato

Mix. cook on high until cheese is melted (this can be heated in a crock pot or on the stove top)

Serve with tortilla chips and cheese

Grandma's Hawaiian Haystacks

Chicken gravy mixture:

5 pounds chicken breast- cooked and shredded - or canned

2 large cans cream of chicken soup

2 large cans cream of mushroom soup

1 large can cream of celery soup

1 can milk ( fill one of the large cans with milk)

1 pt. sour cream

1 small can green chile enchilada sauce

6 cans chicken broth (or use 12-16 cups of homemade stock)

2 jars alfredo sauce - find in the spaghetti isle

1 envelope hidden valley ranch seasoning

seasoning to taste- crushed red pepper and seasoned pepper

Toppings:

cooked rice

shredded cheese

bell peppers- diced

celery- diced

green onions- diced

tomatoes- diced

sprouts- washed and drained

pineapple chunks or tidbits- drained

coconut

sliced almonds

Chinese crunchy noodles

ham - cubed

crasins

soy sauce

maraschino cherries- drained

sweet and sour sauce

Asian Meatballs

12 servings (3 meatballs each)

1 pound lean ground beef

1/2 cup finely chopped water chestnuts

1/3 cup plain bread crumbs

1/4 cup milk

1 Tablespoon soy sauce

1/2 teaspoon garlic salt

4 medium green onions, sliced (1/4 cup)

1 egg, slightly beaten

1/2 cup barbecue sauce

2 Tablespoons hoisin sauce ( Asian isle at grocery store)

Directions:

1. Heat oven to 375. spray cookie sheet with cooking spray. Mix beef, water chestnuts, bread crumbs, milk, soy sauce, salt, green onions, and egg in a large bowl. shape into about 36 meatballs, 1 inch in diameter. place in pan.

2. bake uncovered 25 to 30 min. or until meatballs are no longer pink in center and juices run clear.

3. Spray 3 1/2 to 4 quart slow cooker with cooking spray. Place meatballs in cooker. mix together remaining ingredients and gently stir into meatballs.

4. cover and cook on low heat setting 2 to 4 hours or until hot. Meatballs will hold on low heat setting up to 2 hours.

Beef and Creamy Potato Casserole

1 pound lean ground beef

1 can ( 10 3/4 ounces) condensed cream of mushroom soup

1/2 cup milk

1/4 teaspoon pepper

1 can (2.8 ounces) French-fried onions ( I get the bigger container b/c we like more on top)

4 cups frozen country-style hash brown potatoes (from 32-ounce bag)

2 cups frozen cut green beans

Directions:

1. Cook beef in skillet over med. heat about 8 min, stirring frequently, until brown; drain. Stir soup, milk, pepper, and half the onions (if you get the bigger container only put in about a 1/4 cup of the fried onions).

2. Spray 3 1/2- to 4 quart slow cooker with cooking spray. Layer potatoes and green beans in cooker. Top with beef mixture; spread evenly.

3. Cover and cook on low heat setting 6 to 7 hours. Top with remaining fried onions before serving.

Chicken Pot Pie Crumble

1 1/2 Lbs chicken

3 cups chicken broth

2 tablespoons vegetable oil

1 onion , chopped fine (about 1 cup)

3-4 carrots, peeled and sliced (about 1 cup)

1/2 c. celery, chopped fine

salt and pepper (to taste)

4 tablespoons (1/2 stick) unsalted butter

1/2 c. flour

1 c. milk

3/4 c. frozen peas

Crumble Topping:

2 c. flour

2 tsp baking powder

3/4 tsp salt

1/2 tsp pepper

1/8 tsp cayenne pepper

6 Tbsp unsalted butter , cut into 1/2-inch cubes and chilled

3/4 c. Parmesan cheese

1 c. heavy cream

FOR THE CHICKEN: Bring chicken and broth to simmer in covered Dutch oven over medium heat (If you don't have a dutch oven, just use a stock pot). Cook until chicken is just done (8 to 12 minutes). Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash Dutch oven.

FOR THE TOPPING: Combine flour, baking powder, salt, pepper, and cayenne in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal. Stir in Parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces onto a baking sheet. Bake at 450-degrees until fragrant and starting to brown (10-13 minutes). Set aside.

FOR THE FILLING: Heat 1 tablespoon oil in now-empty Dutch oven over medium heat. Add onion, carrots, celery, salt and pepper. Cover and cook, stirring occasionally, until just tender (about 5 minutes). While vegetables are cooking, shred chicken into small bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.

Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk. Bring to simmer and stir until sauce thickens, about 1 minute. Add salt and pepper to taste. Remove from heat and stir chicken-vegetable mixture and peas into sauce.

Pour mixture into 9x13 pan (or if you have small individual-sized oven-safe dishes, you can use those-- see picture above). Scatter crumble topping evenly over filling. Bake on rimmed baking at 400-degrees sheet until filling is bubbling and topping is well browned (about 12-15 minutes). Serve hot and enjoy

Paprika Chicken

This dish was served to us at our wedding luncheon. We try to make it every year on or around our anniversary (thus the name...) We just had it last week (Happy Anniversary Sweetheart)! It has turned out perfect every time we have made it. This chicken is so tender and flavorful it doesn't need any kind of sauce or gravy. Serve with Anniversary Bowtie & Asparagus Pasta (click HERE).

4 boneless skinless chicken breast halves

1/2 c. Parmesan cheese

1 1/2 c. Italian bread crumbs (you can also use Panko bread crumbs and add Italian seasoning)

1 1/2 cubes (3/4 cup) melted butter

Paprika

Combine Parmesan cheese with breadcrumbs. Dip chicken breast in melted butter. Roll in crumb mixture until completely coated. Place in baking dish and sprinkle generously with paprika. Bake uncovered for 35-40 minutes @ 375 degrees - Do not overcook!

Bowtie Asparagus Pasta

This pasta was also served at our wedding luncheon. We LOVE this stuff! Is it the healthiest pasta? Hmmmm.. no. But it is oh so good! This is a great one for crowds or just for two! :) Tastes great with our Anniversary Paprika Chicken (click HERE).

1 pkg. bow tie pasta

1/2 c. (1 cube) butter (the real stuff)

2-3 cloves garlic, minced

3/4 c. grated Parmesan cheese

1-2 chicken bouillon cubes

1 pint heavy cream

salt & pepper to taste

10-15 spears asparagus, blanched

1/2 c. bacon, crumbled

1/2 c. toasted pinenuts (or to taste)

Parsley, to taste

Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente. Do NOT over cook.

In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so.

Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve immediately.

Emily's Southwest Taco Soup

This is by far my favorite taco soup recipe, it has so much flavor! My husband loves to eat it by dipping in one chip at a time, I like to crunch a bunch in at once. We eat this constantly at our house. I make up a big batch in the crock pot and freeze the leftovers in individual containers - it reheats really well.

3 chicken breasts

Valentina hot sauce

2 cans chicken broth

3 cans italian stewed tomatoes

1 bunch cilantro, with the stems removed

salt to taste

2 cans black beans, drained and rinsed

2 cans sweet corn, drained and rinsed

Stick the chicken breasts in a crock pot and smother with Valentina hot sauce. Cook on high for three hours or until you can shred up the chicken with a fork. Add the chicken broth. Blend the stewed tomatoes until smooth then add the cilantro and pulse a few times. Add the tomato mixture to the crock pot, then the corn and black beans and salt. I also like to add some more hot sauce here because I like it spicy, but this part is optional. Let cook for about 1 more hour. Serve in individual bowls. Top with cheddar cheese, sour cream, and tortilla chips.

Broccoli Salad

This is another favorite side dish that we make every summer, and really any other time of the year too since the ingredients taste good year round. This is a great way for me to get my kids to eat broccoli and love it.

2 heads broccoli chopped in small pieces

1/2 cup bacon pieces

1/2 cup sunflower seeds

1/2 cup Craisins

Dressing:

1 cup mayonnaise

1/4 cup sugar

1 Tbsp. apple cider vinegar

Mix dressing and add to all other ingredients in a large bowl. Stir well and chill in fridge for at least an hour before serving.

Strawberry Shortcake with Almond Glaze

Source: The Girl Who Ate Everything

1 yellow cake mix

1 cup sour cream

 4 eggs

1 small vanilla pudding mix

1/2 cup oil

1/2 cup water

2 teaspoons almond extract

Preheat oven to 350 degrees.

Mix all the above ingredients together for a few minutes until well combined. Pour the batter into 2 round cake pans that have been greased or lined with parchment paper. Bake at 350 degrees for 30-40 minutes or until toothpick comes out clean. Let cool for a few minutes and then gently remove from pans and allow to cool on a wire rack.

Almond Glaze

2 cups powdered sugar

3 Tablespoons butter, melted

2 teaspoons almond extract

1-2 Tablespoons milk, if needed

Mix the glaze ingredients together while the cake cools. Once cake is still warm but has cooled slightly, prick the cake with a large fork or the back of a wooden spoon. Spoon the glaze over the two round cakes letting it sink in. Save about 1/3 or so of the glaze and set aside.

Strawberries and Cream Topping

1 pint (2 cups) heavy whipping cream

3-4 Tablespoons powdered sugar

1-2 pounds of fresh strawberries, sliced

Whip cream with 3-4 Tablespoons of powdered sugar, using a mixer. Wash dry and slice the strawberries and set aside.



Assembly:

Place one of the glazed cake rounds on a cake stand or large plate. Top with freshly whipped cream and a layer of strawberry slices. Follow with the second cake, more whipped cream and arrange more fresh sliced strawberries on top in a pretty pattern. Next drizzle the more of the almond glaze over the top and down the sides. Store in fridge until ready to serve. We like it chilled!

BBQ Beef

1 boneless beef roast (about 3-4 pounds)

I crush a couple garlic cloves and salt and pepper on the roast and put in crock pot

Beef broth (probably 1 1/2 cups water and 2 bouillon cubes)

1 large onion, chopped

3/4 cup ketchup

1/4 cup brown sugar

2 Tbsp. white vinegar

1 tsp. salt

1 tsp. ground mustard

1 tsp Worchestershire sauce

¼ tsp garlic powder

¼ tsp paprika (I don’t think I put this in)

3 drops hot pepper sauce

Hearty Baked Beans

1 pound ground beef

2 large onions, chopped

¾ pound sliced bacon, cooked and crumbled

4 cans (15 oz. each) pork and beans

1 bottle (18 oz) honey barbecue sauce

1 can (16 oz) kidney beans, rinsed and drained

1 can (15-1/4 oz) lima beans, rinsed and drained (I usually use something different than lima beans)

1 can (15 oz) black beans, rinsed and drained

½ cup packed brown sugar

3 Tbsp. cider vinegar

1 Tbsp. liquid smoke, optional

1 tsp. salt

½ tsp. pepper

In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Put in 5 qt baking dish. Stir in remaining ingredients. Cover and bake at 350 degrees for one hour or until heated through. 18 servings.

German Chocolate Cake Icing

1 cup sugar

1 cup evaporated milk

1/2 cup margarine or butter

3 egg yolks

1 tsp vanilla

1 1/3 cups coconut

1 cup chopped pecans

Mix sugar, milk, butter, egg yolks, and vanilla in saucepan over medium heat until thick, about twelve minutes. Fold in coconut and pecans.

White Bean and Sausage Soup

I got this recipe from The Girl Who Ate Everything

4 (15 oz) cans of white cannellini beans, rinsed and drained
2 (32 oz) cans or boxes of chicken broth
2 (28 oz) cans Italian style diced tomatoes
2 lbs mild Italian sausage (I used hot sausage. I think it makes the soup)
2 oz fresh basil
2 cloves garlic, minced
Salt and pepper to taste

Cook sausage in frying pan until cooked through. In large pot, add sausage and then add all other ingredients. Simmer for 15-20 minutes. Add salt and pepper to taste.

served with rice (added inside individually) and rolls!

Marshmallow Blondies

I got this recipe from The Girl Who Ate Everything

1 cup butterscotch chips

1/2 cup (1 stick) butter

1 1/2 cup all-purpose flour

1 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

2 eggs

2 cups mini marshmallows

2 cups semi-sweet chocolate chips

Heat oven to 350 degrees. Grease a 13 x 9 baking dish with cooking spray.

In a sauce pan over medium heat, melt the butterscotch chips and butter, stirring constantly until smooth. When melted remove from heat and transfer the contents of the pan to a mixing bowl. Don't over heat the butter and butterscotch chips or they will separate, so make sure you watch them carefully and don't cook them too long.

Cool the butterscotch and butter mixture to room temperature. In a large bowl, mix the flour, brown sugar, baking powder, salt, vanilla, and eggs into the butter and butterscotch mixture. Make sure you blend everything together really well. The batter will be thick. Mix in the chocolate chips and marshmallows. Spread the blondie batter into the pan.

Bake for 25-30 minutes. The center will feel a little soft, but will firm while cooling. Let cool 2 -3 hours before cutting.

S'mores Bars

I got this recipe from The Girl Who Ate Everything

1/2 cup butter, room temperature

1/4 cup brown sugar

1/2 cup sugar

1 large egg

1 tsp vanilla extract

1 1/3 cups all purpose flour

3/4 cup graham cracker crumbs

1 tsp baking powder

1/4 tsp salt

2 king-sized Hershey's milk chocolate bars (if you want a more subtle chocolate flavor use regular sized chocolate bars; enough to fit)

1 1/2 cups marshmallow creme/fluff (7 1/2 oz jar)

Directions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.

2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff. This part can be tricky. I made little disks with the dough and formed them into a sheet on some parchment paper then transferred it over. Spread it around gently.

4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Makes 16 cookie bars.