Welcome To Mommy Makings

This blog is for all those moms out there who love projects, but don't have a lot of time. I love to paint and sew and cook, and as a mother of two tiny ones, I never have time, so I am constantly searching for things to make myself a little trendier and ways to get dinner on the table fast. I don't claim to be any sort of craftista, but here you will find everything from recipes to jewelry, all do it yourself and always EASY!!! P.S if anyone has projects you'd like me to try please leave me a comment about it.

Monday, August 2, 2010

Caramel Bars


2 Cups quick cooked oats
2 1/4 cup flour
1 1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1 1/2 cup cold butter
2 cups chocolate chips
12 oz jar caramel ice-cream topping
Combine 2 cups flour, oats, brown sugar, baking soda and salt. But in butter. Mix into a crumble, using a fork or pastry cutter. Set half aside. Press remaining half into a greased 9X13 baking pan. Bake at 350 for 15 minutes. Remove and sprinkle with chocolate chips. Whisk caramel and remaining 1/4 cup flour together until smooth. Drizzle over chips. Sprinkle on the remaining crumble mixture and bake 18-20 minutes. Cool for 2 hours before serving.
Original Recipe: Michelle Kennedy

Thursday, July 29, 2010

Most Amazing Black Bean Salsa

Hello everyone!!! I am hoping SOMEONE noticed I have been missing from the blogging world. Along with numerous vacations and adventures, we also have experienced some serious computer problems. However, now that I am up and running I am hoping to catch everyone up by doing a blog almost daily... so prepare yourselves.

OK!!! Now this is the most incredible salsa. It has a secret ingredient... Balsamic Vinager, that I think makes it extra special. It is tangy with just a little bit of spice. Enjoy


1 (15 ounce) can black beans, drained and rinsed well
1 (15 ounce) can whole kernel corn, drained well
1 onion finely diced
1 bunch finely chopped fresh cilantro
1 (7 oz.) can green salsa verde
Juice of 1 lime
½ teaspoon cumin
¼ cup balsamic vinegar
Salt and pepper to taste

Mix all of the ingredients together in a medium bowl and cover with plastic wrap. Let the salsa marinate for a few hours. Before you serve it drain about half the liquid out of it. Enjoy!

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Original Recipe: Mel's Kitchen

Sunday, June 27, 2010

Easy Oreos Cookies

These cookies are so dang good, and they are easy. My mother in law will occasionally make these and they go pretty fast. My favorite thing in the world is oreos and these take it one step further. ENJOY!!!
1 pkg Devils Food Cake
2 eggs
1/2 cup oil
1/4 Flour

Mix all ingredients. Roll into walnut sized balls and bake at 350 degrees, for about 8 minutes. Allow to cool completely.

1/2 lb powdered sugar
1/2 cup butter
4 oz. cream cheese

Beat all ingredients together until smooth. Frost the middles of two oreo cookies and EAT UP!!!

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Original Recipe: Marsha Kennedy

Monday, June 21, 2010

Pork Chops with Carmalized Onions and Apples

As many of you know, I am not huge on pork. I don't know what it is about it, but I usually avoid recipes with them, on the other hand, David really likes pork so I have tried to be an adventurer with this one. It was really tasty and the fun part was it looks really fancy but was actually a piece of cake. Enjoy!
4 Bone in Pork Chops, the thicker the better
1-2 Medium yellow onions (thinly sliced)
3-4 Granny Smith Apples (peeled and sliced 1/4 inch thick)
1/3 cup brown sugar
Salt and Pepper to taste

Preheat oven to 350 degrees. Lightly grease a 9X13 baking dish. Lay out onions on the bottom of dish in a thick layer, place apple slices on top of onions. Sprinkle onions and apples with brown sugar. Season pork chops heavily with salt and pepper, place those in a single layer on top of onions and apples. Cover TIGHTLY with foil and bake for about 3 hours. Serve pork chops with onions and apples as a layer on top.

Tip: It's tempting to open the oven and check on your chops, but don't. Opening the oven or lifting the foil will let out moisture, and your pork chops will dry out.

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Original Recipe: Mel's Cafe

Friday, June 11, 2010

Sweet and Hot Crock Pot Chicken

This was such a tasty dish... you know it's good when your husband says, "Hey is this Bajio." Better yet it is one of those throw it in the crock pot and run to church meals! The name is a little more exciting than the dish.... it really hasn't got much heat, but it has a nice sweet and sour taste! I served the chicken like tacos with black beans, mexican rice, salsa, ect. But it would be delicious as a salad or just over rice.

1 pound (about 2) boneless, skinless chicken breasts
1 (14z) can petite diced tomatoes, undrained
1/3 cup brown sugar
1 tsp crushed red pepper flakes

Place the chicken in the bottom of the slow cooker. In a small bowl, combine the tomatoes, brown sugar and red pepper flakes. Pour over the chicken. Cover the slow cooker and cook on high for 4-6. When tender, shred your chicken and return to the slow cooker and mix the chicken with the juices from the tomato/brown sugar sauce, let heat about 15 more minutes. READY!!!

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Original Recipe: Mel's Kitchen Cafe

Tuesday, June 8, 2010

Peanut Butter Cup Cookies

These are the most awesome cookies I have ever made. They were so much fun and pretty easy to make. It is a great rendition of the classic peanut butter cookie. Everyone HAS to try these, it is well worth it.

Chocolate Dough
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter, softened
1/4 cup smooth peanut butter
1 tsp vanilla extract
1 large egg plus 1 large egg yolk

Peanut butter filling
3/4 cup peanut butter
3/4 cup powdered sugar

Preheat the oven to 375°F. Lightly grease two baking sheets.
Chocolate dough
In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.
In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the eggs, beating to combine, then stir in the dry ingredients, blending well.

Peanut Butter Filling
In a small bowl, stir together the peanut butter and confectioners sugar until smooth. With floured hands or a teaspoon scoop, roll the filling into about 26 one-inch balls.
To shape the cookies: Scoop 1 tbs of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.
Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets.
Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick. Bake the cookies for 7 to 9 minutes, a neat trick is.... when you can smell chocolate you know they are done. Remove them from the oven, and cool on a rack.

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Original Recipe: Mel's Kitchen Cafe

Mini Strawberry Brownies

These are tons of fun and bite sized. It is definitely one of Mak's favorite treats I make him. They are are really simple to make and go fast.

1 Box Chewy Brownie Mix
1 sm container Chocolate frosting
Strawberry Jam or Preserves

Prepare Brownie Mix as said on box. Pour into greased mini cupcake pan. Bake about 10 minutes. Allow to cool 5-10 minutes until just slightly warm. Smoosh indent into the middle of each cupcake using your thumb or the end of a wooden spoon. Fill indent to top with Strawberry Jam. Heat your frosting in microwave for about 45 seconds and stir. Pour over each cupcake, allow to dry and enjoy!!!

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Tuesday, June 1, 2010

5 Minute Freezer Jam

My mom discovered this awesome new product and I just had to try it. It is Ball No Cook Freezer Jam.It comes in a package just like above, and it is nothing short of amazing. It works just like it says, and it takes about five minutes. The directions are on the back but I will give you one of the recipes I used.

1 pkg Ball no cook Freezer Jam
1 pnd Raspberries
1 pnd Blackberries
1 pnd Blueberries
1 1/2 cup sugar
5 1 cup freezer jam bottles

Put fruit in blender and blend until desired texture. I liked mine pretty runny with a few little chunks. You should end up with about 4 cups blended fruit. In small bowl stir sugar and pectin. Add to fruit and stir for about 3 minutes. Ladle into freezer jam bottles, close up and allow to sit about 30 minutes, allowing jam to thicken. Freeze up to 1 year or refrigerate for up to three weeks.

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Original Recipe: Ball Recipes

Monday, May 31, 2010

Black Tie Chocolate Mousse Cake

This cake is supposedly the same recipe as the famous Black Tie Mousse Cake from Olive Garden... I would have to say it probably is not. However, it was absolutely delicious and beautiful.... but it was so difficult that I have sworn to never do it again (regardless of how hard my husband begs.) In truth it was not that difficult, especially if you are familiar with custards or cooking with gelatin, I'm not. But the four layers make it time consuming, and when I was finally finished my kitchen was a disaster, but if you are feeling like an adventure and a lot of chocolate I would still recommend it.
Bottom Layer
1 pkg Devils food cake mix

2nd Layer
1 tsp knox unflavored gelatin
1 tbs cold water
2 tsp boiling water
4 oz semi-sweet chocolate chips
4 oz cream cheese
3/4 cup heavy cream
1/2 tsp sugar

3rd Layer
3 egg yolks
1/4 cup sugar
3 tbs flour
1 tsp knox unflavored gelatin
1 3/4 cups heavy cream
1 tsp vanilla extract

Top Layer
1 1/2 cups heavy cream
2 tablespoons butter
18 ounces semi-sweet chocolate chips

Bottom Layer

Prepare cake according to directions, once cooled remove about half the cake and press into the bottom of a 10 inch cheesecake pan.

2nd Layer
Melt chocolate and cream cheese together and let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have it completed, spread this chocolate mousse onto the cake and refrigerate.

3rd layer
Beat egg yolks until pale. Add sugar, flour, and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly, then pour on top of the chocolate mousse layer and freeze while getting the fourth layer ready.

Top Layer
Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool until it starts to thicken. Remove cake from freezer, remove the cheesecake pan collar, then pour some of the icing and use a spatula to spread it evenly across the top and sides of the cake. Refrigerate. Keep refrigerated for about 2 hours before serving. ENJOY!!!

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Original Recipe: recipezaar.com

Tuesday, May 25, 2010

Creamy Chicken Alfredo

This is one of those unbelievable no work recipes. I make this a lot when I am feeling lazy and need something tasty. It makes a lot so if you are needing to feed a lot of people or have a lot of left overs, this is your dish.

3-4 Boneless Skinless Chicken Breasts
2 Cube Butter
1 Packet dry italian Dressing
8 Oz Cream Cheese
1 Lrg Can cream of Chicken Soup
1 Pnd Pasta (I like Angel Hair but spaghetti or Fettuccine is great to)

Put chicken in crockpot, throw in your butter and Italian dressing. Cook on high 3-4 hours or low for 6. Shred your chicken and add soup and cream cheese. Cook on high about 20 minutes until heated through and smooth and creamy. Add salt and pepper to taste. Serve over noodles.

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Original Recipe: Michelle Kennedy

Tuesday, May 18, 2010

Tortilla Soup

Ok Brit this is for you.... but just so you know it is out the order I make up in my mind and it is really throwing me off. haha ok anyway. This is one of my favorite recipes. It is super simple and EVERYONE loves it, I get a lot of requests and compliments. I always make it in the hopes it will last a day or two, but everyone always eats it right up that night. Here you go.

2-3 Boneless Skinless Chicken Breasts
2 (4oz) cans chopped mild green chilies (drained)
3 cloves minced garlic
1 lrg yellow onion diced
2 (15oz) cans petite diced tomatoes including juice
1 cup chicken broth
1 tsp cumin
2-3 limes
1 Can black beans rinsed and drained
1 can or freezer bag of corn
4-6 corn tortillas (corn or flour) cut into 1/4 inch strips
garnish: avocados, Monterey cheese, fresh cilantro.

Place chicken in crock pot. In a medium bowl mix chilies, garlic, onion, tomatoes, chicken broth, cumin, and juice of one lime. Pour over chicken. Cook on high 4 hours, or low 6 hours. (or in my case while you go to church) When meat is fully cooked shred chicken, add extra broth if needed. Add black beans and corn. Continue to cook 10-15 minutes until corn and beans are warm.
Next you can add all your tortihttp://www.blogger.com/post-create.g?blogID=3390096373622891134lla strips to the soup BUT I prefer to add them to each individual bowl because they will get soggy and yucky if you have left overs. Then garnish each bowl, or allow those eating it to have a buffet of sliced avocado, cheese, fresh cilantro and extra limes.

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Original Recipe: Betty Crocker Slow Cooker

Saturday, May 15, 2010

Easy Bubbas

So Makray has had this favorite blanket since he was about 5 months old. We call it his bubba and he has loved it to shreds, he was desperately in need of a new one and so we went to the fabric store. This is kind of a lame post, but it is such a fun and easy project. It is the super soft "cuddle fabric." They were having a sale on it at Sierras. Mak picked out the fabric and he loves it. Emmett loved it so much as well that the next day I made him one as well. We have dragged them everywhere and i have found that every other kid we see snatches them up as well.

What you need
2 pieces- 1 1/2 yards of CUDDLE FABRIC (a piece for the front and one for the back)
matching thread
sewing machine

All I did was lay out the fabric on top of each other, and folded the bottom side over the top, to make about a 2 inch hem. It is so fluffly there is no need to even fold it under to make a clean hem, just over the top and slow VERY close to the edge of your hem. Then wash to remove all the extra fluffiness.
You can hardly see my seems, there is no folding or measuring required EASY!!!

1.The double sided material (that is fluffy on both sides) worked the best, because the fabric is so thick and you sew so tight you don't even see where you have sewn and it makes it have a really clean (not homemade) look.
2. If you lose control in a few spots (as we all do) and you sew to far in or not straight and your hem has scraggly edges, take some sewing scissors and just trim it as close as you can to your seems. It will clean it right up!!!

Pumpkin Rolls

This is one of my all time FAVORITE recipes. It is a little bit complicated but, I have found i can whip two rolls out in about 40 minutes, so it's not as bad as you would expect. It is so unbelievably good that it is worth it anyway. This is an aweful picture, it doesn't do it justice.


1 cup sugar
3/4 cup flour
1 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
3 eggs
2/3 cup mashed (canned) pumpkin

8 oz cream cheese, softened
1 tsp butter, melted
1 tsp vanilla
1 cup powdered sugar

Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leaving about an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.

Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl. Pour mixture over the waxed paper and smooth it evenly. Bake for 14-15 minutes until edges pull away from the sides of the pan.

Lay a large dishtowel (try to use a towel with as little texture as possible) on the counter top. Spread a thick layer of powdered sugar over the towel. When the cake comes out of the oven, turn the pan upside down on the towel so the wax paper is on the top. Gently peel off the wax paper, being careful not to tear the roll. Starting at one of the short ends, roll the pumpkin cake up with the towel to cool. While the roll is cooling (about 20 minutes), mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake. Roll it up without the towel and place in the refrigerator (covered with plastic wrap) for about an hour before serving

For whatever reason... it has been impossible for me to find pumpkin. So once you get a can save it! You can make about four rolls with just one can, so put it in the freezer. I know, I know this is my theory on everything. BUT REALLY i was shocked at how well the pumpkin thawed!!!

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Original Recipe: Michelle Kennedy

Wednesday, May 12, 2010

Easy BBQ Chicken

I like to do this dish when I need something in a hurry. It is a five minute meal with only 30 minutes to bake. It is pretty tasty.

4 Boneless Skinless Chicken Breasts
16 oz bottle BBQ Sauce
1/4 Cup Honey
1 Tbs Dijon Mustard
1/2 cup Shredded Cheddar cheese.

Mix up BBQ Sauce, honey, and mustard. Pour about half into glass baking dish. Lay in raw chicken and cover with remaining sauce. Cook on 350 for about 30 minutes. Remove and sprinkle with cheese, allow to cook 5 more minutes or until cheese is melted.

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Tuesday, May 4, 2010

Chicken Salad Sandwich

This is one of my favorite summer recipes. It is fun and easy, and perfect for a light lunch. The croissants make it absolutely delicious but it works fine on regular bread too. Enjoy!!
2-3 cups cooked chicken
1/2 cup celery
1 cup grapes cut in half
1 can pineapple tidbits
1/4 cup sunflower seeds or almonds
1/2 cup green onions
1/2 cup craisons
1 cup mayo or miracle whip (i like to use 1/2 cup each)
1/2 cup plain yogurt
1 tbs. minced garlic
8 butter croissants

Mix all together, and serve on croissants.

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Original Recipe: Michelle Kennedy

Friday, April 23, 2010

Cheddar Potato and Ham Chowder

This is a total cheater recipe... in fact it can't really be called a recipe, but it is delicious, appears like it was a lot of work and only took about 15 minutes!!!
1 pack Bear Creek Cheddar Potato Dry Mix Soup
1 pack diced ham
1 cup sour cream
2 Tbs dry Parsley
1 Tbs Garlic Salt
Salt and Pepper to taste
Garnish with shredded cheddar cheese

Prepare Dry Soup according to package. Add all other ingredients and allow to simmer 10-15 minutes, serve!

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Cheddar Biscuits

My husband and I love Red Lobsters biscuits, and I have searched and tested many recipes in an attempt to find something similar. I have FINALLY found it. This recipe is crazy easy and tastes the very same. Enjoy!!!

2 cups flour
1 Tbs baking powder
1/2 tsp garlic powder
1/2 tsp salt
2 Tbs shortening
3 Tbs butter, cold
1 cup buttermilk
1 1/4 cups grated sharp cheddar cheese

Preheat oven to 425 degrees. In a bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist. Try not to mix to much, it will make your biscuits less fluffy and more tough. Drop the biscuits onto a greased baking sheet. Bake for 12-14 minutes, until browned and golden. While the biscuits are baking, in a small bowl combine three tablespoons melted butter, 1/4 teaspoon dried parsley flakes, 3/4 teaspoon garlic powder and a pinch of salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits. Serve immediately.

Tips: Not everyone has buttermilk on hand, so you can substitute regular milk with a splash of lemon juice in it. Let milk and lemon juice sit 1-2 minutes, then pour in just like it was butter milk

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original recipe: Mel's Cafe

Zoo Block Quilt

This is my first attempt at quilting. I had planned to have done for when Emmett was born. Well six months after it is finished. Don't worry it wasn't that much work..... I about had it finished before he was born, and then i just quit. So this week I pulled it out and finished it. This was a really fun project, and was not to difficult for a first attempt.
It ended up being slightly bigger than Crib Size
The pattern has cut out of animals, that you end up ironing on, then you can lots of embroidering extras, like buttons and yarn. It was tedious but lots of fun.
I made a few changes to the original pattern, like adding the triangle edging. This is really easy to do. You simply cut out a TON of small squares, fold in half to form a triangle, then half again to form a smaller triangle, then press it. Sew all your triangles in on long line, and then add as edging.

This was a fun quilt the original pattern is posted in the link just below!!!

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Sunday, March 28, 2010

Chili Pork

I was really hesitant to make this recipe... pork scares me. I dont know why. Any how it turned out really good. The original recipe requires you to cook it in the oven at 200 degrees for 2 hours, instead i cooked mine in the Crock Pot for 4 hours on low. Either way works well I imagine.

2 Tbs chili Powder
1 tsp Salt
2 tsp cumin
2 Tbs cilantro chopped
Black Pepper to taste
2 lbs pork tenderloin, cubed

Combine all ingredients and marinade over night, or at least a few hours. Place in slow cooker, cook on low 3-4 hours. Serve immediately.

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I served this with my guacamole and cilantro lime rice.... and it was SOO good check out the links!!!

Original Recipe: Sara Burgess

Easy Guacamole

This is a simple recipe, made even better by a few tips and tricks I learned this week. It is delicious on EVERYTHING.

2 avocados
1 small onion finely chopped
1 tomato chopped
Juice of 1 lime
2-3 Tbs Cilantro Chopped
dash of Olive Oil
1 tsp white vinegar
1-2 Tbs sour cream (depending how creamy you want it)

Peel avocados and remove pit, smash it up. Add lime juice next to prevent avocados from browning. Add other ingredients and mix.

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Original Recipe: All Recipes

BBQ Pasta

This is a really different dish. It is not one of my favorite, but it was fun to make. If you love BBQ sauce you will likely love, and my two year old went NUTS over it. It is fast to make, from start to finish was about 25 minutes.Ingredients

1 Tbs olive oil
2 boneless skinless chicken breasts, cut into bite-size chunks
1 red onion, diced
3 cups water
2 1/2 cups chicken broth
salt to tase
12 ounces penne pasta
2/3 cup BBQ sauce
1/3 cup sour cream
1 cup shredded cheese

In a LARGE skillet (or pot if you don't have a really big skillet.) heat the olive oil over medium heat. Add the chicken and onions and saute until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside.

In the same skillet, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 12 to 15 minutes until the pasta is tender and most of the moisture absorbed. Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through. Garnish with additional tomato, green onions and shredded cheese.

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Original Recipe: Kitchen Cafe

Cilantro Lime Rice

This is one of the world's easiest recipes and its one of my favorites. This goes along with a lot of dishes and is a breeze to make.Ingredients
3 cups cooked rice (I totally skimp out and use minute rice)
2-3 Tbs cilantro finely chopped
Zest and juice of 2

Combine and Serve

ok so my husband gives me crap that a normal person will think the lime is to strong, I like a lot of lime so for me its perfect, but if you are a normal person..... start with one lime and test it.

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Sunday, March 14, 2010

Black Bean Enchiladas

We tried these for Sunday Dinner. It was a nice change up from my chicken enchiladas and all three boys enjoyed them. In fact i think they are already all gone!!!

1 Tbs Oil
1 Lrg Onion
1 (7oz) can green chilies
1 Tbs minced Garlic
1 (20 oz) can Black beans Drained and Rinsed
12- 6 inch corn or flour tortillas
5 cups shredded Monterrey or cheddar cheese
1 (16 oz) Can enchilada sauce (I prefer green, but any works well)
Your favorite chunky salsa (but click on this link and use my homemade salsa because it is THE BEST!!!!)

In a large skillet saute onion, chilies, and garlic in oil until onion is translucent. Remove from heat and add black beans. Pour half the can of enchilada sauce in a 13X9 inch baking pan. Spoon bean mixture into toritillas, sprinkle with 2-3 Tbs. of cheese, roll and place seam down in baking pan. Pour Enchilada Sauce over the top and sprinkle with remaining cheese. Cook at 350 degrees for 30 Min. top with salsa.

OK this is an IMPORTANT one. If you go with the corn toritillas you are going to want to cook them in hot oil for a couple seconds on each side. If you don't they are going to break in half and crumble when you roll them, also they will be hard and chewy after you bake them. If you use flour it dont worry about this little memo.

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Sour Cream Banana Bread

We have been on a real banana bread kick as of late, and this is so the best recipe that exists. We made two loaves and they were both gone within hours. Yes my diet is going well hahaha!!!

1 cube butter
1 1/3 cup sugar
2 eggs
1 tsp vanilla
3 ripe bananas
1 cup sour cream
2 cup flour
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt

mix all together. put in 2 bread pans (spray with pam). 350 for appx 40 minutes, you want golden brown tops.

David loves chocolate chips in his banana bread, I dont. But if you are a chocolate fan, heres what ya do. After the last step of pouring banana bread into to loaf pans, sprinkle the chocolate chips on top and spoon them around. Don't push them down to far, and dont completely mix with dough they will sink to the bottom and burn!!!

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Original Recipe: Melissa Stout

Italian Chicken and Fruit Salad

My friend introduced me to this delicious salad that is not really a recipe, but just a plain brilliant idea. I love it, and that is saying a lot for a person who NEVER eats salad. Thanks Brittany!


2-3 Chicken Breasts
Non-fat Italian Dressing

Marinate raw chicken in Italian dressing for at least a couple hours. Cut into bite sized pieces, grill in skillet.

1 package or your Fave leafy greens
1/2 cup sliced strawberries
1 pear peeled and sliced
1/2 cup grapes cut in half
1/4 chopped almonds
1/4 cup shredded swiss cheese
1/4 cup raspberry vinaigrette dressing

Toss salad and chicken! Enjoy!!

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Original Recipe: Brittany Jones

Best Ever Salsa

I love love love this recipe, my sister in law introduced it to me when i was pregnant with Makray.... and I basically live off it my entire pregnancies. Yes you can make awesome salsa from canned tomatoes.

2 lrg cans petite diced tomatoes
1 lrg onion chopped
1 lrg bunch of green onions chopped
1 bunch of cilantro finely chopped
2-3 jalapenos seeds removed and finely chopped
2 tsps cumin
2 tsps chili powder
1 tsp black pepper
2 Tbs garlic Salt
1 tsp minced garlic
2-4 Tbs lemon Juice

Mix it all up and serve!!!

I LOVE lemon if you dont go easy on it, my version is really lemony.
Use just one jalapeno and your kids will love it without so much heat

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Original Recipe: Michelle Kennedy

Sunday, March 7, 2010

Poppyseed Cake with Orange Glaze

This is a recipe from my sister in law, that has quickly become a Kennedy Favorite. It is simple and easy and sure to ruin any diet. Enjoy!!!


1 box yellow cake mix
3 Tbs flour
1 Cup water
4 eggs
1/2 Cup oil
2 Tbs almond extract
1 Tbs poppy seeds
1 lrg package dry vanilla pudding

1 1/2 Cups powdered sugar
2 Tbs melted butter
2 tsp vanilla
2 tsp almond extract
1/2 cup orange juice concentrate

Mix all ingredients together; pour into greased Bundt cake pan and bake at 350 for 30-40 minutes. Cake should be golden on top, knife comes out clean. How easy was that.

Let cake cool 15 minutes then flip out onto plate. Beat all ingredients for glaze together, and pour over cake!!!

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Original Recipe: Michelle Kennedy

Best Sugar Cookies

Thanks Tanelle for requesting this recipe. I don't know how long it has been since I have made them, well before Emmett was born. This recipe is truly the best, no questions asked. For those who love sugar cookies, you will be impressed, for those who dont love sugar cookies..... you will now!!!
1 Cup shortening
2 cups sugar
2 eggs
1 tsp vanilla
1/2 tsp baking soda
4 tsp baking powder
1/2 tsp salt
1 cup sour cream
4 cups flour

Beat shortening and sugar until fluffy. Add eggs, vanilla, baking powder, baking soda, salt, and sour cream. Mix until well blended and creamy. Add the flour slowly, you may need extra, you want your dough to be firm and not sticky. I usually know it is good when all the dough is all clumped around the beater and has picked up most of the dough around the edges. Take it out of the bowl and knead it 1-2 minutes, adding extra flour to where it is sticky. Spread a layer of flour on your counter top, roll it out (about a 1/4 inch thick), cookie cut away. Bake at 350 for 6-9 minutes, until just barely golden on the edges. Let cool 5 minutes and remove from sheet.

*Once again this freezes well, it makes a TON of cookies so I will often freeze half.
*Don't let dough get to warm, if it is really soft and sticky put it in the fridge to cool a couple minutes before rolling it out.

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Cheese Baked Manicotti

This was such an awesome recipe. I have been putting it off because, well it looks and sounds difficult. This sauce is homemade, i am naturally an all ragu girl, but this sauce was easy and well worth it. I also was nervous about the no boil noodles, i have never used them but they were delicious. Honestly if you are craving a quick trip to Olive Garden, just make this dish, its delicious.


Tomato Sauce
1 (28oz) can diced tomatoes
1 (28oz) can crushed tomatoes
2 Tbs olive oil
4 cloves minced garlic
1 tsp red pepper flakes
1/2 tsp salt
2 tsp dried basil

Cheese Filling and Pasta
3 cups part-skim ricotta cheese
2 cups Parmesan cheese (I used shredded because thats what i had but grated is great too)
2 cups shredded mozzarella cheese

2 eggs , lightly beaten
1/2 tsp salt and pepper each
2 Tbs chopped fresh parsley
1 tsp dried basil
16 no-boil lasagna noodles (I had never heard of these, but my recipe suggested Barrilla Brand they were awesome and so easy. Find them with the rest of the noodles in the pasta aisle)

Heat oil, garlic, and pepper flakes in large saucepan over medium heat until fragrant, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer, about 15 minutes.

In a medium bowl, combine ricotta, 1 cup Parmesan cheese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.

While sauce is simmering pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak about 5 minutes, you want them to be soft, but not squishy. Remove noodles from water and place in single layer on kitchen towels or paper towels (they will stick like mad to your countertops) I didnt have any problems with mine sticking to each other, when they were a little stubborn i would slide a sharp knife between them and they would separate easily. Discard water in baking dish and dry baking dish.

Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using a large spoon, spread about 1/3 cup cheese mixture evenly onto bottom three-quarters of each noodle. Roll into tube shape short end to short end, gently push the seam together and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.

Cover manicotti with aluminum foil. Bake at 375, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake and additional 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.

Like with a lot of my dishes this freezes like a dream. It also is good to sit in the fridge for a day or two before you bake it. I made this saturday night then popped it in the oven after church. Just follow the steps up to baking cover with foil, refridgerate, and leave baking for tomorrow.

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Original Recipe: My Kitchen Cafe

Tuesday, March 2, 2010

Basil Chicken in Coconut Curry Sauce

Dont let the ingredients intimidate you. This is really an easy easy recipe. I was kind of nervous about it since it is not something i would normally make, but it was so delicious and whips right up in 15 minutes. Keep in mind you will need the chicken to marinate for a couple hours.

2-3 Chicken Breasts
2 tsps curry powder
1/2 tsp salt and pepper (each)
1/4 tsp chili powder
1 red onion
2 jalapenos finely chopped and seeded
6 cloves garlic
1 Tbs dried Basil
1 Tbs olive oil
1 (14oz) can coconut milk
1 Tbs Cornstarch
1/2 Tsp powdered ginger
3-4 cups cooked minute rice

Cut chicken into 1-inch pieces. In a bowl mix curry, salt and pepper, and chili powder. Toss with chicken, cover and chill for 2 hours.
In a large skillet stir onion, basil, garlic, and jalapenos, in hot oil. Cook over medium heat 3-4 minutes until onions are translucent. Add chicken mixture and cook until no longer pink.
In a seperate bowl add coconut milk and cornstarch. Whisk until well combined and slowly add to chicken, whisking constantly. Cook until slightly thickened and bubbly. Stir in ginger. Serve over rice!!!!

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Original Recipe: Katherine Posts

Sunday, February 28, 2010

Chocolate Cheesecake Bars

1 package sugar cookie mix (22 oz)
3 eggs
1/3 cup plus 6 Tbs butter
1 tsp water
1 1/2 package cream cheese
3/4 cup granulated sugar
1/3 cup Hershey's Cocoa Powder
1 1/2 tsp vanilla

Heat oven to 350 degrees mix sugar cookie mix, 2 eggs, 1/3 cup butter, and water. Spread into an 13X9 inch pan. (ungreased)
In another bowl beat cram cheese, and 6 Tbs butter until creamy. Gradually add sugar and cocoa until smooth. Add 1 egg and vanilla. Spread over cookie dough mix. Bake 30-35 minutes. Store in Fridge

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Saturday, February 27, 2010

Garlic Chicken and Spinach Pasta

Sorry to all those I promised this too and it has taken so long to get it up. This is so delicious it is one of my favorite new recipes. It is really nutritious and light, but plenty filling and my kidos love it too.
6 cloves minced garlic (about 3 tsps)
1/4 tsp red pepper flakes
6 Tbs oil
2-3 chicken breasts
1 pound penne pasta
1 (5 oz) bag baby spinach
1 Tbs dried basil (or 1/4 cup fresh)
6 Tbs lemon juice, or juice of 2 lemons
1 1/2 cup parmesan (i use shredded because it is delicious but grated works fine too)

Combine garlic, pepper, and oil in small bowl and microwave until garlic turns brown. It usually only takes 1 minute, if it isnt brown stick it in for another 30 seconds.
Cut chicken into bite size pieces, using 1 tbs of your garlic oil, put chicken and oil in a skillett and brown. While you are cooking up the chicken boil the pasta according to package.
Next combine chicken, drained pasta, reserved oil, lemon juice, basil, and cheese. Toss in spinach, serve immediately.

If you arent a lemon love like me, you can half the amount
I really never use the whole bag of spinach, i usually use about half because i am not spinach lover, but put in a little at a time until its the amount you like

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Original Recipe: My Kitchen Cafe

Friday, February 19, 2010

World's Greatest Lasagna

This recipe comes from my mom. It is the meal we beg for for our birthday dinners, our Sunday dinners, our Everyday Dinners. She passed it on to me and guess what its EASY!!!

16 oz pack wide egg noodles
1 small sour cream
1 pound ground beef (or if you have it I love it with 1 pound sausage too)
1 Jar your fave Ragu sauce
24 oz cottage cheese
1 1/2 shredded cheese
Tbs garlic salt

Heat oven to 350 degrees. Cook pasta according to directions, drain and stir in sour cream. Pour into large casserole dish. Next brown beef, strain and pour in Ragu, simmer over low heat for 2-3 minutes. Pour beef mixture on top of noodles. Next mix cottage cheese, cheese, and garlic salt in bowl. Smooth over beef. Cook for 30 minutes. EASY!!!

This makes a HUGE Lasagna, sometimes i will split it into two smaller casserole dishes and freeze one for later. Then all you have to do is pull it out of the freezer and cook for 45 minutes or so.

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Original recipe: Mama Jill

Raspberry Lemon Muffins

Fluffy, delicious, easy and nutritious. (I think that is someones slogan i stole, i dont know) Anyway here they are.Ingredients:
2 Cups flour
1 Cup sugar
3 tsps baking powder
1/2 tsp salt
1 Cup half-and-half
1/2 cup oil
1 tsp lemon EXTRACT (in bold because my first batch i miss read and did lemon concentrate, stupid yes but DON'T DO THAT)
2 eggs
1 cup frozen raspberries. Do not thaw

Heat oven to 425 degrees. Line muffin tin with paper baking cups. Mix flour, sugar, baking powder, and salt. In another small bowl mix half-and-half, oil, lemon, and eggs. Combine with dry ingredients until just moist. Fold in raspberries. Fill paper cups 3/4 full. Bake 18-23 minutes. Cool for 5 minutes and remove from pan.

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oringinal recipe: Pillsbury Bake-Off Cookbook

Binky Straps

So my littlest guy is always losing his binky and the straps at the store are big, ugly and expensive so here is an easy fix I found thanks to a friend
What you need:
1/2 Yard ribbon (approx. 3/4 inch) Make sure its something easy to wash.
1 snap or Velcro (I prefer snap so it doesn't scratch baby's chin)
1 pack mitten clips (you will be able to make FOUR binky Straps with one pack)
needle and thread

For the attachment i used the old school mitten clips. (you remember them, they hold your mittens to your coat sleeve.) Best of all they are on clearance at Walmart, for 50 cents you get
four brand new binky attachments. Slide the ribbon through the slot, fold over the hem, and sew straight across several times for a good hold, like shown. I used my sewing machine , but doing it by hand works just as well.

(Also while doing this project take mind of what side you want facing up and that all your snaps and attachments go accordingly.)
With the other end get your snap or velcro and sew them on the in side of the ribbon. I folded mine into a clean hem so it wouldn't fray. An inch or so a part should work well, but you may want to measure with an actual binky to be sure.
(I sewed around the hem by hand just to make it a little neater)

And there you have it, for less than a buckTip: I wasn't crazy about the colors of the mitten and red was all I could find. If you can't find the color you are looking for or prefer silver I found the color could be stripped with a little nail polish remover and some scrubbing! TADA!!!
Original Pattern from: Ally Munn

Saturday, February 13, 2010

Chocolate Raspberry Cookies

Ok these cookies are so unbelievably good i had to hand them out to all my family and friends just so i wouldnt eat them all. The best part is that they are easy! Perfect for Valentines treat.
1 Cup butter margarine
4 1/2 ounce package of instant chocolate pudding mix
1 egg
2 cups flour
3 Tbs sugar
1/2 cup raspberry preserves
1/2 cup semi-sweet chips
3 Tbs butter or margarine

Heat oven to 325 degrees. In large bowl beat butter and pudding until fluffy. Beat in egg. Gradually blend in flour until dough forms. Shape into 1 inch balls and roll in sugar. Place 2 inches apart on ungreased pan. With thumb, made depression in center of each cookie. Bake for 15 minutes (cookies should be firm to the touch). Remove from pan immediately and cool completely.

Fill each depression with about 1/2 tsp or raspberry preserves. Melt chips and butter in microwave until chips are smooth (about 45 seconds). Drizzle about 1/2 tsp of chocolate on top of cookie. Cool completely. Makes 3 dozen.

TIP: This dough freezes REALLY!!!

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Original recipe: Pillsbury Bake-Off Cookbook

Wednesday, February 10, 2010

Chicken Enchilada Pasta

This was really delicious and if you have already prepared chicken it takes all of 15 minutes to prepare! Enjoy!!

2-3 Chicken Breasts (cooked and shredded)
2 Tbs Oil
2 cloves garlic (I used minced its easier)
1 medium onion diced
4 oz can mild green chilis
1/2 tsp salt
2 tsp chili powder
1 tsp cumin
2 (10 oz) can green enchilada sauce
1 can large olives sliced
1 cup sour cream
2 cups shredded cheese
1 (16oz) box small noodle pasta (i used rotini, but penne or macaroni work well too)

Cook pasta to package direction. While pasta is cooking add oil to large skillett, add onion and garlic. Cook 2-3 minutes. Add chicken, green chilis, olives, enchilada sauce, and spices. Let simmer about 10 minutes. Add sour cream and cheese, heat until melted but DON'T BOIL. Combine sauce and pasta.

Garnish with sour cream, tomatos, green onions, and/or cheese.
I really like cilantro flavor so I throw a little dried or fresh cilantro in the sauce

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Original recipe: My Kitchen Cafe

Tuesday, February 9, 2010

Crocheted Bead Rings

I am HUGE into rings right now. Probably because it is a difficult piece of jewlery for my 5 month old can destroy. I bought a ring the other day, when my mother saw it she said "hey i used to make rings just like that." Sure enough with a lot of searching, I found a few patterns on the internet. This is a really easy pattern, it just takes a little patience. I have found similar rings in stores for 8-16 bucks so you can't go wrong. GOOD LUCK!!!

Elastic Thread
Beads of any size/color
Size 3 Crochet Hook

CH (chain)
SL ST (slip stitch)
SC (single crochet)
RND (roun

Begin a ch 4, join with sl st to form a ring.
Rnd 1: * Slip a pearl or bead down, sc in ring, repeat from * 4 times (5 sc).
Rnd 2: This rnd is worked without pearls or beads; 2 sc in each sc of previous rnd (10 sc).
Rnd 3: * Slip pearl or bead, sc in sc, repeat from * around (10 sc).
Rnd 4: This rnd is worked without pearls or beads. Sc in each sc (10 sc).
Rnd 5: Repeat rnd 3.
Rnd 6: Repeat rnd 4.
Next: Ch 20, join with sl st in 5th sc on rnd 6 to form a ring. Turn, sl st in each of ch 20, fasten off. Pull ends through to wrong side of work and fasten securely.

Tips: 1. dont panic about being perfect, the pattern is simple, but the work is pretty intricate. You miss a stitch here, or lose you spot there, it will still turn out. 2. As you can see I made the band thicker by simply doing triple crochet and securing the ends to the middle of the ring.

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Original pattern: groovyboutique.com

Saturday, February 6, 2010

Cookie Dough Topped Brownies

You can't go wrong with this combo. And for once no one can say "don't eat raw dough you will get sick!" This cookie dough is perfectly safe and delicious.

1 (12 oz) package semi-sweet chips
1 cup butter
1 1/2 cups flour
1 1/2 cups sugar
1/2 tsp salt
4 eggs at room temp.

Heat oven to 350 degrees. In medium sauce pan heat butter and chips, over low heat. Stirring constantly. Blend in sugar, add eggs and blend one at a time. Add flour and salt, beat until it bubbles. Pour into a greased 9x13 pan and cook for 20 min. Reduce heat to 325 degree and cook additional 10 minutes.

1/2 cup softened butter
1/2 cup brown sugar
1/4 sugar
3 Tbs milk
1 tsp vanilla
3/4 cup flour
pinch of salt
1 cup semi-sweet chips

Beat butter and sugars until fluffy. Beat in milk and vanilla. Gradually add flour and salt. Stir in chips. Drop in spoonfulls over cooled brownies. Carefully spread. Cut into squares and store in fridge.

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Original recipe from My Kitchen Cafe

Paul's Superbowl Sausage Dip

In honor of the great Superbowl Holiday (at least its a holiday at my house) we couldn't pass up this delicious dip. This treat comes from one of the our a fellow worker of my husbands. This is a super easy dip, in fact David made it ALMOST all by himself.

Paul's Super Bowl Sausage Dip

2 (8 oz) packages cream cheese
1 (16 oz) sour cream
1 cluster green onion chopped
2 jalapeno (chopped finely)
1 can medium olives (diced)
1 pound Jimmy Dean Spicy Sausage browned (we actually used deer sausage because honestly what do you do with it:)

In a crockpot warm cream cheese and sour cream until soft
Mix in all other ingredients, heat until warm.
Serve warm with tortilla chips. YUM!!!

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