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Tag Archives: recipes

Cooking Craze

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Something amazing happened this week.  I made dinner TWO nights in a row!  AND the dinners were new recipes!  Yep.  It’s Ok.  I’ll wait while you catch your breath.

Are you breathing again?  Good.  My family is still in shock. 😉

Maybe you do this too? – Pin a ton of yummy recipes to your Pinterest boards and never make anything.  That’s me.  You’d think I like to cook if you saw my food boards.  The truth is I hate to cook.  Hate it.  It’s not really the effort to cook, it’s thinking about what to cook.

So what did I cook you ask?  Sunday night I made this…

TWO TIMIN’ PASTA BAKE

1 box penne pasta

1 (15 oz.) jar Alfredo sauce

1 (24 oz.) jar Marinara sauce

2 cups shredded mozzarella cheese

1 cup shredded parmesan cheese

You can get the directions here.  It’s super easy and very yummy.

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Monday night I made this…

Tomato Basil Parmesan Soup in a Slow Cooker

You can get the recipe and directions here.  (Please forgive me if this is not the original source.  I’ve seen this recipe in so many places.)

The soup was a definite hit because my son said “This is pretty good”.  A true miracle, believe me!

I know my friends and family are thinking right now “WHO ARE YOU?”  Well, I like to shake things up a bit.  I can be wild and crazy.  But I do think cooking for the third night in a row might be going a little too bonkers.  I will have to see if I think the family can handle it. 😉

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Oatmeal Craisin Cookies Recipe

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Happy Friday!

Today I am sharing my favorite cookie recipe, Oatmeal Craisin.  I have had this recipe for a while and always used raisins, but recently switched the raisins to craisins.  It’s FABULOUS, if I do say so myself.  Hope you enjoy!

INGREDIENTS:

Oatmeal Craisin cookie recipe1 1/2 cup Flour

1 teaspoon Baking Soda

1/2 teaspoon Cinnamon

1/4 teaspoon Nutmeg

1/4 teaspoon Salt

3/4 cup soft Butter

3/4 cup Brown Sugar

3/4 cup Sugar

2 Eggs

1 teaspoon Vanilla

3 cups Quaker Old Fashioned Oats

1 cup Craisins

DIRECTIONS:

Combine flour, baking soda, cinnamon, nutmeg and salt.  In separate bowl, beat butter, sugars, eggs and vanilla.  Slowly add flour mixture until blended.  Mix in oats and craisins.

Cook at 375 degrees for 10-12 minutes

Pumpkin Bread Recipe

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This pumpkin bread recipe is so delicious, I’m posting it again.  Fabulous I tell you!  Make it today!  You’ll have a yummy breakfast, snack or dessert for the weekend.  You will be so happy and in love with this pumpkin bread that you will want to make it for guest, holidays, teachers, or just because!  This recipe came from my friend Kerry.  Enjoy!

Ultimate Pumpkin Bread Yields 2 Medium Loaves

Ingredients

3 cups all-purpose flour 1 tsp ground cloves 2 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp salt 1 tsp baking soda 1/2 tsp baking powder 3 cups granulated sugar 1 cup butter, really soft, half melted really 3 large eggs 1 16 oz can of pure pumpkin 1 tsp. vanilla

1/2 cup chopped pecans (optional)

FROSTING:

1 1/2 cups powdered Sugar 2 Tbsp. melted butter milk  (as much as you need for desired frosting thickness)

Method

1. Preheat oven to 350˚F and spray two medium loaf pans with nonstick cooking spray.

2. In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.

3. In the bowl of a stand mixer with the wire whisk attached, dump in the sugar. Take the butter and put it in the microwave for about 30 seconds, so that it is half melted. Dump it into the sugar. Add the eggs. Cream these three ingredients together on medium speed for about 2 minutes or until fluffy. Add the pumpkin, and vanilla and combine well.

4. In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch.

5. Pour half of the batter into a one of the prepared pans. Fold the pecans into the remaining batter and then pour it into the other prepared pan. Bake side-by-side for about one hour or until an inserted toothpick or knife comes out clean and the top is golden.

6.  Remove from pans and cool completely before frosting.  (I like to let the frosting run down the sides of the loaf.)

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