tag:blogger.com,1999:blog-33900963736228911342024-03-05T21:27:48.156-08:00mommy makingsWhitneyhttp://www.blogger.com/profile/03300751929170942598noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-3390096373622891134.post-13735905744832070852010-08-02T12:08:00.000-07:002010-08-02T20:33:13.637-07:00Caramel Bars<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Ep1YBz_cvwi31Q_WNEUuKfQlwJVKTFbBjCg1G73t280r79raxLZZU_DAL3Hma59yUAIAQalVR09SgP_XYsDSZxZqyotW4PE_f-PJBnsq4nyKMnr2DSnJVvntyZKg8-gtUwVfnp6g2zY/s1600/015.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5500893154097375058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Ep1YBz_cvwi31Q_WNEUuKfQlwJVKTFbBjCg1G73t280r79raxLZZU_DAL3Hma59yUAIAQalVR09SgP_XYsDSZxZqyotW4PE_f-PJBnsq4nyKMnr2DSnJVvntyZKg8-gtUwVfnp6g2zY/s320/015.JPG" /></a><br /><div>Ingredients</div><br /><div>2 Cups quick cooked oats</div><div>2 <span style="font-size:85%;">1/4</span> cup flour</div><div>1 <span style="font-size:85%;">1/2</span> cup brown sugar</div><div>1 tsp baking soda</div><div>1/2 tsp salt</div><div>1 <span style="font-size:85%;">1/2</span> cup cold butter</div><div>2 cups chocolate chips</div><div>12 oz jar <span id="SPELLING_ERROR_0" class="blsp-spelling-error">caramel</span> ice-cream topping</div><div></div><div>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 <span id="SPELLING_ERROR_1" class="blsp-spelling-error">chips</span>. Whisk <span id="SPELLING_ERROR_2" class="blsp-spelling-error">caramel</span> and remaining 1/4 cup flour together until smooth. Drizzle over chips. Sprinkle on the remaining crumble mixture and bake 18-20 <span id="SPELLING_ERROR_3" class="blsp-spelling-error">minutes</span>. Cool for 2 hours before serving.</div><div></div><div><a href="https://docs.google.com/document/pub?id=1_S-G1aRZqwCSElkCWMit6JHPcODElsNe3vFPcvxmwCA">Print this Recipe</a></div><div></div><div><span style="font-size:78%;">Original Recipe: Michelle Kennedy</span></div>Whitneyhttp://www.blogger.com/profile/03300751929170942598noreply@blogger.com0tag:blogger.com,1999:blog-3390096373622891134.post-29479911821765309192010-07-29T20:25:00.000-07:002010-07-29T20:42:41.086-07:00Most Amazing Black Bean SalsaHello 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.<br /><br />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<br /><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF0JTqgk6PvOkY0l9vTubEH9yD2jtbTKIYPVrYeagyp_9ajnOHs8ibIBrCU3WNjQWwI0gcwPcPdeDSx8spuCyww-vOPPBv8odaRAWLpA1m5-9ypyHbu0ezpUrIdnZUtbef3Xo39ETG4Ng/s1600/016.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5499535527199089426" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF0JTqgk6PvOkY0l9vTubEH9yD2jtbTKIYPVrYeagyp_9ajnOHs8ibIBrCU3WNjQWwI0gcwPcPdeDSx8spuCyww-vOPPBv8odaRAWLpA1m5-9ypyHbu0ezpUrIdnZUtbef3Xo39ETG4Ng/s320/016.JPG" /></a><br />Ingredients</p><p>1 (15 ounce) can black beans, drained and rinsed well<br />1 (15 ounce) can whole kernel corn, drained well<br />1 onion finely diced<br />1 bunch finely chopped fresh cilantro<br />1 (7 oz.) can green salsa verde<br />Juice of 1 lime<br />½ teaspoon cumin<br />¼ cup balsamic vinegar<br />Salt and pepper to taste<br /><br />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!</p><p>Print this Recipe</p><p><span style="font-size:78%;">Original Recipe: Mel's Kitchen</span></p>Whitneyhttp://www.blogger.com/profile/03300751929170942598noreply@blogger.com0tag:blogger.com,1999:blog-3390096373622891134.post-54522760669138865292010-06-27T20:12:00.000-07:002010-06-27T20:21:03.500-07:00Easy Oreos CookiesThese 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!!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidrOKRXVPjGmktpzAkPAoDLhGPxKgIKK5IhCc7xEIqvIN6ZsVNNni2vOGR-RQfayZgyfv083dn2tC8RgutlYdSDlNZ-_HRqBnR-UrMGiyM-Ph3WocmZkD7vbuLgvsosP_0SCcVjN4TmL8/s1600/010.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidrOKRXVPjGmktpzAkPAoDLhGPxKgIKK5IhCc7xEIqvIN6ZsVNNni2vOGR-RQfayZgyfv083dn2tC8RgutlYdSDlNZ-_HRqBnR-UrMGiyM-Ph3WocmZkD7vbuLgvsosP_0SCcVjN4TmL8/s320/010.JPG" alt="" id="BLOGGER_PHOTO_ID_5487657888967295842" border="0" /></a><br />Ingredients<br />COOKIES<br />1 pkg Devils Food Cake<br />2 eggs<br />1/2 cup oil<br />1/4 Flour<br /><br />Mix all ingredients. Roll into walnut sized balls and bake at 350 degrees, for about 8 minutes. Allow to cool completely.<br /><br />FROSTING<br />1/2 lb powdered sugar<br />1/2 cup butter<br />4 oz. cream cheese<br /><br />Beat all ingredients together until smooth. Frost the middles of two oreo cookies and EAT UP!!!<br /><br /><a href="http://docs.google.com/View?id=dddrfp9m_35pg2rprg3">Print this Recipe</a><br /><br />Original Recipe: Marsha KennedyWhitneyhttp://www.blogger.com/profile/03300751929170942598noreply@blogger.com0tag:blogger.com,1999:blog-3390096373622891134.post-85630967046029661032010-06-21T09:28:00.000-07:002010-06-21T09:41:37.435-07:00Pork Chops with Carmalized Onions and ApplesAs 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!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoG6COVDIhIH8ZdYCGktKB2Axp7KCR15loGTSpU6qboFEr4tpBBTSHhe_HQGyDmsnm4rEXX2KI4XD1kjVtVWp1pZn9Z-3WuhNq-hzBYcMfWQsLQni56dyGmpPcXd3jAIegEV3H0hAfRNo/s1600/007.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoG6COVDIhIH8ZdYCGktKB2Axp7KCR15loGTSpU6qboFEr4tpBBTSHhe_HQGyDmsnm4rEXX2KI4XD1kjVtVWp1pZn9Z-3WuhNq-hzBYcMfWQsLQni56dyGmpPcXd3jAIegEV3H0hAfRNo/s320/007.JPG" alt="" id="BLOGGER_PHOTO_ID_5485265293651565858" border="0" /></a><br />Ingredients<br />4 Bone in Pork Chops, the thicker the better<br />1-2 Medium yellow onions (thinly sliced)<br />3-4 Granny Smith Apples (peeled and sliced 1/4 inch thick)<br />1/3 cup brown sugar<br />Salt and Pepper to taste<br /><br />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.<br /><br />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.<br /><span style="font-size:78%;"><br /><span style="font-size:100%;"><a href="http://docs.google.com/View?id=dddrfp9m_34ft48pjfx">Print this Recipe</a><br /><br /></span>Original Recipe: Mel's Cafe</span>Whitneyhttp://www.blogger.com/profile/03300751929170942598noreply@blogger.com0tag:blogger.com,1999:blog-3390096373622891134.post-15657196949205974032010-06-11T21:15:00.000-07:002010-06-11T21:24:58.166-07:00Sweet and Hot Crock Pot Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1PRSMpRJThMlK-QvuWcGecaijhsBMt1Ar0tXUUTDJnzlkelAzLFazpCqUttvinRDI81HLZIef8CN85Gs_Jacaw-UxqfNcA0SSQiChHobuMi5yn_OpxhRj9QrPUyzTLaRXqj5-VI4r92s/s1600/004.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1PRSMpRJThMlK-QvuWcGecaijhsBMt1Ar0tXUUTDJnzlkelAzLFazpCqUttvinRDI81HLZIef8CN85Gs_Jacaw-UxqfNcA0SSQiChHobuMi5yn_OpxhRj9QrPUyzTLaRXqj5-VI4r92s/s320/004.JPG" alt="" id="BLOGGER_PHOTO_ID_5481736404504028978" border="0" /></a><br />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.<br /><br />Ingredients<br />1 pound (about 2) boneless, skinless chicken breasts<br />1 (14z) can petite diced tomatoes, undrained<br />1/3 cup brown sugar<br />1 tsp crushed red pepper flakes<em><br /><br /></em>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!!!<br /><span style="font-size:78%;"><a href="http://docs.google.com/View?id=dddrfp9m_33fxq76hp5"><br /><span style="font-size:100%;">Print this Recipe </span></a><br />Original Recipe: Mel's Kitchen Cafe</span>Whitneyhttp://www.blogger.com/profile/03300751929170942598noreply@blogger.com0tag:blogger.com,1999:blog-3390096373622891134.post-36409566251894782922010-06-08T10:35:00.000-07:002010-06-08T11:08:11.576-07:00Peanut Butter Cup CookiesThese 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.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPEqPhZrjREuZAv-FJ5wN73cuA-_-TJapvIvmbpihu19nvyXBN3ZQ54TBVMPvv1gcRHcLMDOKbmyzUqdf1ps7iNSP9EV7i8c4m8PjjZZSQ-turrRCuYx5Bmi3okXoanRM4A6Ik7LZCbVI/s1600/001.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPEqPhZrjREuZAv-FJ5wN73cuA-_-TJapvIvmbpihu19nvyXBN3ZQ54TBVMPvv1gcRHcLMDOKbmyzUqdf1ps7iNSP9EV7i8c4m8PjjZZSQ-turrRCuYx5Bmi3okXoanRM4A6Ik7LZCbVI/s320/001.JPG" alt="" id="BLOGGER_PHOTO_ID_5480458007671180114" border="0" /></a><br /><br />Ingredients<br />Chocolate Dough<br />1 1/2 cups flour<br />1/2 cup unsweetened cocoa powder<br />1/2 tsp baking soda<br />1/4 tsp salt<br />1/2 cup sugar<br />1/2 cup brown sugar<br />1/2 cup butter, softened<br />1/4 cup smooth peanut butter<br />1 tsp vanilla extract<br />1 large egg plus 1 large egg yolk<br /><br />Peanut butter filling<br />3/4 cup peanut butter<br />3/4 cup powdered sugar<br /><br />Directions<br />Preheat the oven to 375°F. Lightly grease two baking sheets.<br />Chocolate dough<br />In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.<br />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.<br /><br />Peanut Butter Filling<br />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.<br />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.<br />Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets.<br />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.<br /><a href="http://docs.google.com/View?id=dddrfp9m_32fznwdwhg"><br />Print this Recipe</a><br /><br /><span style="font-size:78%;">Original Recipe: Mel's Kitchen Cafe</span>Whitneyhttp://www.blogger.com/profile/03300751929170942598noreply@blogger.com0tag:blogger.com,1999:blog-3390096373622891134.post-23287120635506379042010-06-08T10:22:00.000-07:002010-06-08T10:35:05.541-07:00Mini Strawberry BrowniesThese 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.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYbJwChMYypdz88eqhfjti_-dP6x8eBd0yW0KsMxCeimwTesXlPtj7Pi3eW-sQzpMK2YPjYtUw1Cmyfd_uYTBfcii6mU_z_JETltPJVPOjvZoY5VXoJQ6Q6C2JaVEfZnhfhYyrWkpnWVw/s1600/036.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYbJwChMYypdz88eqhfjti_-dP6x8eBd0yW0KsMxCeimwTesXlPtj7Pi3eW-sQzpMK2YPjYtUw1Cmyfd_uYTBfcii6mU_z_JETltPJVPOjvZoY5VXoJQ6Q6C2JaVEfZnhfhYyrWkpnWVw/s320/036.JPG" alt="" id="BLOGGER_PHOTO_ID_5480455030345449522" border="0" /></a><br /><br />Ingredients<br />1 Box Chewy Brownie Mix<br />1 sm container Chocolate frosting<br />Strawberry Jam or Preserves<br /><br /><br />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!!!<br /><a href="http://docs.google.com/View?id=dddrfp9m_31cz9hgcc3"><br />Print this Recipe</a>Whitneyhttp://www.blogger.com/profile/03300751929170942598noreply@blogger.com0tag:blogger.com,1999:blog-3390096373622891134.post-36392524049699563262010-06-01T09:16:00.001-07:002010-06-01T09:27:53.657-07:005 Minute Freezer Jam<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHArDzuYj0UJs-4YtcmqHr7JnxHxU6w0bNCt-nyBANeVeELKNh-O-Hnxj0_x_FzLZJfbWmwWqBHhhcMEyAkN8R4tq210MvYf8HoAF8hlcMHML9FclELcAoVqVGD2Haz3wK_LLV8J0W04E/s1600/021.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHArDzuYj0UJs-4YtcmqHr7JnxHxU6w0bNCt-nyBANeVeELKNh-O-Hnxj0_x_FzLZJfbWmwWqBHhhcMEyAkN8R4tq210MvYf8HoAF8hlcMHML9FclELcAoVqVGD2Haz3wK_LLV8J0W04E/s320/021.JPG" alt="" id="BLOGGER_PHOTO_ID_5477839924603078354" border="0" /></a>My mom discovered this awesome new product and I just had to try it. It is Ball No Cook Freezer Jam.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4mPFUiHJuRyG9XcVykNxV2Q6zrYsogD6c-OHD7o_33Hk2MIhLElX1sKyKdu6VpYOvmGs9H4ZXuuj2TZtE841b6F1Z70tmlS0mzlxX0XgAd0ZnLdiXTyUiQWhYa8-VNVAzU8TzOuBLZs0/s1600/ball.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 149px; height: 142px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4mPFUiHJuRyG9XcVykNxV2Q6zrYsogD6c-OHD7o_33Hk2MIhLElX1sKyKdu6VpYOvmGs9H4ZXuuj2TZtE841b6F1Z70tmlS0mzlxX0XgAd0ZnLdiXTyUiQWhYa8-VNVAzU8TzOuBLZs0/s320/ball.jpg" alt="" id="BLOGGER_PHOTO_ID_5477840324901131746" border="0" /></a>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.<br /><br />Ingredients<br />1 pkg Ball no cook Freezer Jam<br />1 pnd Raspberries<br />1 pnd Blackberries<br />1 pnd Blueberries<br />1 <span style="font-size:85%;">1/2</span> cup sugar<br />5 1 cup freezer jam bottles<br /><br />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.<br /><a href="http://docs.google.com/View?id=dddrfp9m_30dvpqbcc5"><br />Print this Recipe</a><br /><br /><span style="font-size:78%;">Original Recipe: Ball Recipes</span>Whitneyhttp://www.blogger.com/profile/03300751929170942598noreply@blogger.com0tag:blogger.com,1999:blog-3390096373622891134.post-87995216298417503422010-05-31T20:44:00.001-07:002010-05-31T21:07:16.114-07:00Black Tie Chocolate Mousse CakeThis 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.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY7SRGzormn34clEyrElBUK6WVild2o2bz28AcCXGLRkOYMccUJC-RswUQ811ZugoZxCEfHKhKrZlgfE8A1N28LcdDKKZ4_mUL_gvp16bwLpsDEqQNGB5dgCZdoB51xsdk6ehqgJ4u1VE/s1600/017.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY7SRGzormn34clEyrElBUK6WVild2o2bz28AcCXGLRkOYMccUJC-RswUQ811ZugoZxCEfHKhKrZlgfE8A1N28LcdDKKZ4_mUL_gvp16bwLpsDEqQNGB5dgCZdoB51xsdk6ehqgJ4u1VE/s320/017.JPG" alt="" id="BLOGGER_PHOTO_ID_5477646302196362130" border="0" /></a>Ingredients<br />Bottom Layer<br />1 pkg Devils food cake mix<br /><br /><span style="color: rgb(0, 0, 0);">2nd Layer</span><br /><span style="color: rgb(0, 0, 0);"> 1 tsp knox unflavored gelatin</span><br /><span style="color: rgb(0, 0, 0);"> 1 tbs cold water</span><br /><span style="color: rgb(0, 0, 0);"> 2 tsp boiling water</span><br /><span style="color: rgb(0, 0, 0);"> 4 oz semi-sweet chocolate chips </span><br /><span style="color: rgb(0, 0, 0);"> 4 oz </span><span style="color: rgb(0, 0, 0);">cream cheese </span><br /><span style="color: rgb(0, 0, 0);"> 3/4 cup heavy cream</span><br /><span style="color: rgb(0, 0, 0);"> 1/2 tsp sugar</span><br /><br />3rd Layer<br /> 3 egg yolks <br />1/4 cup sugar<br />3 tbs flour <br />1 tsp knox unflavored gelatin<br />1 3/4 cups heavy cream<br /> 1 tsp vanilla extract<br /><br />Top Layer<br /> 1 1/2 cups heavy cream<br />2 tablespoons butter<br />18 ounces semi-sweet chocolate chips <br /><br />Directions<br />Bottom Layer<br /><br />Prepare cake according to directions, once cooled remove about half the cake and press into the bottom of a 10 inch cheesecake pan.<br /><br />2nd Layer<br />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.<br /><br />3rd layer<br />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. <br /><br />Top Layer<br />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!!!<br /><span style="font-size:78%;"><br /><span style="font-size:100%;"><a href="http://docs.google.com/View?id=dddrfp9m_29dg2gf3cg">Print this Recipe</a> </span><br /><br />Original Recipe: recipezaar.com </span>Whitneyhttp://www.blogger.com/profile/03300751929170942598noreply@blogger.com0tag:blogger.com,1999:blog-3390096373622891134.post-64461743800548899812010-05-25T10:11:00.000-07:002010-05-25T10:23:34.290-07:00Creamy Chicken AlfredoThis 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.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2qqGdg_Pn-h0rx6J7sroHYcUJSJ81__ul8lPTHue9_HPuJpho6aIrNhemE2ohah1vFoguA47Xv40fhqTgpV12n_dMUe73GW1jFxl9i_M8FTQZmKLayz2Z0MpEqfoVR88_k1oQ4hx5eyg/s1600/013.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2qqGdg_Pn-h0rx6J7sroHYcUJSJ81__ul8lPTHue9_HPuJpho6aIrNhemE2ohah1vFoguA47Xv40fhqTgpV12n_dMUe73GW1jFxl9i_M8FTQZmKLayz2Z0MpEqfoVR88_k1oQ4hx5eyg/s320/013.JPG" alt="" id="BLOGGER_PHOTO_ID_5475256667342387394" border="0" /></a><br />Ingredients<br />3-4 Boneless Skinless Chicken Breasts<br />2 Cube Butter<br />1 Packet dry italian Dressing<br />8 Oz Cream Cheese<br />1 Lrg Can cream of Chicken Soup<br />1 Pnd Pasta <span style="font-size:78%;">(I like Angel Hair but spaghetti or Fettuccine is great to)<br /></span><br />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.<br /><br /><a href="http://docs.google.com/View?id=dddrfp9m_28dn3ct34s">Print this Recipe</a><br /><span style="font-size:78%;"><br />Original Recipe: Michelle Kennedy</span>Whitneyhttp://www.blogger.com/profile/03300751929170942598noreply@blogger.com0tag:blogger.com,1999:blog-3390096373622891134.post-8825353270915110852010-05-18T19:12:00.000-07:002010-05-18T19:31:53.076-07:00Tortilla SoupOk 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.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjDlX93iRumQu2t_p4BAsO2W7e2L1WL7rO4BsL1HFepWpDv4XAvaQwOIVPioaC_k2g5d9mq150zMJH-IJSfsGcJmZ4UftKL2L_YE3BwyjoprN-syBvDRjjMV_LZj82zG9wG8WRaCEcI0/s1600/038.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjDlX93iRumQu2t_p4BAsO2W7e2L1WL7rO4BsL1HFepWpDv4XAvaQwOIVPioaC_k2g5d9mq150zMJH-IJSfsGcJmZ4UftKL2L_YE3BwyjoprN-syBvDRjjMV_LZj82zG9wG8WRaCEcI0/s320/038.JPG" alt="" id="BLOGGER_PHOTO_ID_5472799250463179538" border="0" /></a>Ingredients<br /><br />2-3 Boneless Skinless Chicken Breasts<br />2 (4oz) cans chopped mild green chilies (drained)<br />3 cloves minced garlic<br />1 lrg yellow onion diced<br />2 (15oz) cans petite diced tomatoes including juice<br />1 cup chicken broth<br />1 tsp cumin<br />2-3 limes<br />1 Can black beans rinsed and drained<br />1 can or freezer bag of corn<br />4-6 corn tortillas (corn or flour) cut into 1/4 inch strips<br />garnish: avocados, Monterey cheese, fresh cilantro.<br /><br />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.<br />Next you can add all your tortihttp://www.blogger.com/post-create.g?blogID=3390096373622891134lla strips to the soup <span style="font-size:130%;">BUT </span>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. <br /><br /><a href="http://docs.google.com/View?id=dddrfp9m_27ct48jsfn">Print this Recipe</a><br /><br /><span style="font-size:78%;">Original Recipe: Betty Crocker Slow Cooker</span>Whitneyhttp://www.blogger.com/profile/03300751929170942598noreply@blogger.com1tag:blogger.com,1999:blog-3390096373622891134.post-14738857417370512622010-05-15T09:43:00.000-07:002010-05-15T09:56:36.883-07:00Easy BubbasSo 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.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8XS9SBnHb5aavSVUQOX3k3398ywUxIxak1p_lWg5b40ZDuXJx8UvoSXYIa_sHuAdVfgxiB4LiYYkkN6K2vNML0-2tMzJ5f24TnEA14LsE25q1qrr9uJpmwSo2e6E2Bm96Do_voKdPtPQ/s1600/044.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8XS9SBnHb5aavSVUQOX3k3398ywUxIxak1p_lWg5b40ZDuXJx8UvoSXYIa_sHuAdVfgxiB4LiYYkkN6K2vNML0-2tMzJ5f24TnEA14LsE25q1qrr9uJpmwSo2e6E2Bm96Do_voKdPtPQ/s320/044.JPG" alt="" id="BLOGGER_PHOTO_ID_5471539840931607794" border="0" /></a><br />What you need<br />2 pieces- 1 <span style="font-size:85%;">1/2</span> yards of CUDDLE FABRIC <span style="font-size:78%;">(a piece for the front and one for the back)</span><br />matching thread<br />sewing machine<br /><br />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.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Jzafud1MounYimIdepEwcVnCA1HYcrPqfO9wucFk6Uw4jKz2jAg0fQbmUMaM2u9-rpzUiWSftoMTz0ZCzG7d97tvAXSwpKJQElpW9OKxDvNqkU772yPedigZdsKYx0xq1O9kD7wpDI8/s1600/045.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Jzafud1MounYimIdepEwcVnCA1HYcrPqfO9wucFk6Uw4jKz2jAg0fQbmUMaM2u9-rpzUiWSftoMTz0ZCzG7d97tvAXSwpKJQElpW9OKxDvNqkU772yPedigZdsKYx0xq1O9kD7wpDI8/s320/045.JPG" alt="" id="BLOGGER_PHOTO_ID_5471539846357326322" border="0" /></a>You can hardly see my seems, there is no folding or measuring required EASY!!!<br /><br />Tips:<br />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.<br />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!!!Whitneyhttp://www.blogger.com/profile/03300751929170942598noreply@blogger.com0tag:blogger.com,1999:blog-3390096373622891134.post-79513501704972656722010-05-15T09:14:00.000-07:002010-05-15T10:04:30.843-07:00Pumpkin RollsThis 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.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgobKmNH3YisyQEQNRsbabOGVobAx5KLAhSqiB3EmypZoBiWoAoIBo_qZmDT5IinZZjkLEbOwJ0GmGObAhGukyKmpeBwEldl2JzmbBUDvkyOTvOoA0XOlMAR9Pths1KIM93CxfUDUOFuBI/s1600/069.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgobKmNH3YisyQEQNRsbabOGVobAx5KLAhSqiB3EmypZoBiWoAoIBo_qZmDT5IinZZjkLEbOwJ0GmGObAhGukyKmpeBwEldl2JzmbBUDvkyOTvOoA0XOlMAR9Pths1KIM93CxfUDUOFuBI/s320/069.JPG" alt="" id="BLOGGER_PHOTO_ID_5471532229693410466" border="0" /></a>Ingredients<br /><p>Cake:<br />1 cup sugar<br />3/4 cup flour<br />1 tsp salt<br />1 tsp baking soda<br />1/2 tsp cinnamon<br />3 eggs<br />2/3 cup mashed (canned) pumpkin<br /><br /></p> <p>Filling:<br />8 oz cream cheese, softened<br />1 tsp butter, melted<br />1 tsp vanilla<br />1 cup powdered sugar</p> <p>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.</p> <p>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.<br /></p> 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<br /><br />Tips:<br />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!!!<br /><br /><a href="http://docs.google.com/View?id=dddrfp9m_26dn4mv6dv">Print This Recipe</a><br /><span style="font-size:78%;"><br />Original Recipe: Michelle Kennedy</span>Whitneyhttp://www.blogger.com/profile/03300751929170942598noreply@blogger.com0tag:blogger.com,1999:blog-3390096373622891134.post-41859172743719426922010-05-12T16:57:00.000-07:002010-05-12T17:09:18.672-07:00Easy BBQ ChickenI 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.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIUrJCirt8lzJBV4nxJYW_LiN-4BEiF2jbsavOXrVSWd7YqEJ0BPHcxwg6LbOo-JzErcIzzP5og0pqQ1mNG8Junx2v_RO6DAMe3hbI2atXVhf7f3gd147EQbFyvhCVQXIO_-6XJDB6io/s1600/008.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIUrJCirt8lzJBV4nxJYW_LiN-4BEiF2jbsavOXrVSWd7YqEJ0BPHcxwg6LbOo-JzErcIzzP5og0pqQ1mNG8Junx2v_RO6DAMe3hbI2atXVhf7f3gd147EQbFyvhCVQXIO_-6XJDB6io/s320/008.JPG" alt="" id="BLOGGER_PHOTO_ID_5470538029117453138" border="0" /></a><br /><br />Ingredients<br />4 Boneless Skinless Chicken Breasts<br />16 oz bottle BBQ Sauce<br />1/4 Cup Honey<br />1 Tbs Dijon Mustard<br />1/2 cup Shredded Cheddar cheese.<br /><br />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.<br /><br /><a href="http://docs.google.com/View?id=dddrfp9m_25d8w5dtg4">Print This Recipe</a>Whitneyhttp://www.blogger.com/profile/03300751929170942598noreply@blogger.com2tag:blogger.com,1999:blog-3390096373622891134.post-28953433967891210962010-05-04T20:28:00.001-07:002010-05-04T20:38:54.774-07:00Chicken Salad SandwichThis 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!!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4a7F_MIgjQJAn9yUsdfs_WpdLQWN9E-PhC4HU6VCX9aap_tPBESRPUxDIt7gUceZzbY3qjlWRQJ-fuJUGWwy74AdIAU28SWu96OrN8vC2v80vZxf_PzJSNzuNBea_ZMka0CFARWliFo8/s1600/009.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4a7F_MIgjQJAn9yUsdfs_WpdLQWN9E-PhC4HU6VCX9aap_tPBESRPUxDIt7gUceZzbY3qjlWRQJ-fuJUGWwy74AdIAU28SWu96OrN8vC2v80vZxf_PzJSNzuNBea_ZMka0CFARWliFo8/s320/009.JPG" alt="" id="BLOGGER_PHOTO_ID_5467622985616643122" border="0" /></a>Ingredients<br />2-3 cups cooked chicken<br />1/2 cup celery<br />1 cup grapes cut in half<br />1 can pineapple tidbits<br />1/4 cup sunflower seeds or almonds<br />1/2 cup green onions<br />1/2 cup craisons<br />1 cup mayo or miracle whip (i like to use 1/2 cup each)<br />1/2 cup plain yogurt<br />1 tbs. minced garlic<br />8 butter croissants<br /><br />Mix all together, and serve on croissants.<br /><a href="http://docs.google.com/View?id=dddrfp9m_24f79zgkdx"><br />Print this Recipe</a><br /><br /><span style="font-size:78%;">Original Recipe: Michelle Kennedy</span>Whitneyhttp://www.blogger.com/profile/03300751929170942598noreply@blogger.com1tag:blogger.com,1999:blog-3390096373622891134.post-35197852048372365482010-04-23T09:56:00.000-07:002010-04-23T10:03:34.830-07:00Cheddar Potato and Ham ChowderThis 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!!!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJmoQ2qmKxCeghZVpgeP8ErOoYaK7pn6-hSTOGl-f6dxmdfOzBSIRPDrw2GJPwF25kGQ9H25hMEbNlmAKjZWt9YT7B0Xy-qCZiYnTzu8Wfb-CGv7cDg6UV1iQ_xbp-ZqUVZcRbANCDIQ/s1600/007.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJmoQ2qmKxCeghZVpgeP8ErOoYaK7pn6-hSTOGl-f6dxmdfOzBSIRPDrw2GJPwF25kGQ9H25hMEbNlmAKjZWt9YT7B0Xy-qCZiYnTzu8Wfb-CGv7cDg6UV1iQ_xbp-ZqUVZcRbANCDIQ/s320/007.JPG" alt="" id="BLOGGER_PHOTO_ID_5463378014800734402" border="0" /></a>Ingredients<br />1 pack Bear Creek Cheddar Potato Dry Mix Soup<br />1 pack diced ham<br />1 cup sour cream<br />2 Tbs dry Parsley<br />1 Tbs Garlic Salt<br />Salt and Pepper to taste<br />Garnish with shredded cheddar cheese<br /><br />Prepare Dry Soup according to package. Add all other ingredients and allow to simmer 10-15 minutes, serve!<br /><br /><a href="http://docs.google.com/View?id=dddrfp9m_23hj4m43mq">Print this Recipe</a>Whitneyhttp://www.blogger.com/profile/03300751929170942598noreply@blogger.com0tag:blogger.com,1999:blog-3390096373622891134.post-11737698148722482082010-04-23T09:44:00.000-07:002010-04-23T09:56:06.131-07:00Cheddar BiscuitsMy 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!!!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO0B5t4j2OZK9A3AAQzE0gvkJuQfvljO_J4rqTJKreqnKe8sqtAjt99kgM-dbsEi7IZ1QBHMYwNW09W-D8S6rWszrXwf28Dkx962zgU-gNq0ws0_cQdv0xkklmpHt3fH2XN4v-TnGlACg/s1600/005.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO0B5t4j2OZK9A3AAQzE0gvkJuQfvljO_J4rqTJKreqnKe8sqtAjt99kgM-dbsEi7IZ1QBHMYwNW09W-D8S6rWszrXwf28Dkx962zgU-gNq0ws0_cQdv0xkklmpHt3fH2XN4v-TnGlACg/s320/005.JPG" alt="" id="BLOGGER_PHOTO_ID_5463375026999999858" border="0" /></a><br /><p>2 cups flour<br />1 Tbs baking powder<br />1/2 tsp garlic powder<br />1/2 tsp salt<br />2 Tbs shortening<br />3 Tbs butter, cold<br />1 cup buttermilk<br />1 <span style="font-size:85%;">1/4</span> cups grated sharp cheddar cheese</p> <p>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.</p><p>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<br /></p><a href="http://docs.google.com/View?id=dddrfp9m_22hg5d5thp">Print this Recipe</a><br /><span style="font-size:78%;"><br />original recipe: Mel's Cafe</span>Whitneyhttp://www.blogger.com/profile/03300751929170942598noreply@blogger.com0tag:blogger.com,1999:blog-3390096373622891134.post-21247145184797270032010-04-23T09:32:00.000-07:002010-04-23T09:43:31.852-07:00Zoo Block Quilt<div style="text-align: center;">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.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy0Ah3g1jDKMOSygsEFOiAKvnTx1Q4rbG70LDaa7bzn_9Tu_nfllLlrWpbgDRg6HezvtavEPcwpgyp8ALr1K_WP8vZ643lvJOL-8gg34Mu88L2t9E_rRwIcBfG9pxieM4dZOeVCM441_g/s1600/065.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy0Ah3g1jDKMOSygsEFOiAKvnTx1Q4rbG70LDaa7bzn_9Tu_nfllLlrWpbgDRg6HezvtavEPcwpgyp8ALr1K_WP8vZ643lvJOL-8gg34Mu88L2t9E_rRwIcBfG9pxieM4dZOeVCM441_g/s320/065.JPG" alt="" id="BLOGGER_PHOTO_ID_5463373096053951666" border="0" /></a>It ended up being slightly bigger than Crib Size<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgczYelo_sLP8TC6WSGW3TAxsfpnt1I01AeaNatY0kDn8xCckHEocsPT5fu57Vi4Bl0mRSVlpaSLv4YXPHcYHy0f79utrJwYYaqRpkHIGziwbGvbwTlc5TzcEJGnF_BaGzw4a30u-JjKzE/s1600/066.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgczYelo_sLP8TC6WSGW3TAxsfpnt1I01AeaNatY0kDn8xCckHEocsPT5fu57Vi4Bl0mRSVlpaSLv4YXPHcYHy0f79utrJwYYaqRpkHIGziwbGvbwTlc5TzcEJGnF_BaGzw4a30u-JjKzE/s320/066.JPG" alt="" id="BLOGGER_PHOTO_ID_5463373104249767778" border="0" /></a>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.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk9R81rgGvLI9bYsNHMifSYEvbpwt4I3c2VcKOuLSGw9U_HWXwwJSewUWt_-TXaRivbV_-43ifDJJiSlt3-qetFUqNbWtAkmf_FVlvhnka5CW2deURdV52CZL2ZVoSWh6ssYfXYgQgMFE/s1600/067.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk9R81rgGvLI9bYsNHMifSYEvbpwt4I3c2VcKOuLSGw9U_HWXwwJSewUWt_-TXaRivbV_-43ifDJJiSlt3-qetFUqNbWtAkmf_FVlvhnka5CW2deURdV52CZL2ZVoSWh6ssYfXYgQgMFE/s320/067.JPG" alt="" id="BLOGGER_PHOTO_ID_5463373109348855506" border="0" /></a>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.<br /><br />This was a fun quilt the original pattern is posted in the link just below!!!<br /></div><a href="http://www.sewing.org/files/project/day_at_zoo_quilt.pdf"><br />Print this Pattern</a>Whitneyhttp://www.blogger.com/profile/03300751929170942598noreply@blogger.com0tag:blogger.com,1999:blog-3390096373622891134.post-75756819411280935462010-03-28T19:55:00.000-07:002010-03-28T20:28:28.084-07:00Chili PorkI 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.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhNxByg_cEFzkIpXfcAILwQbmRDzBKfjf_CfZrsPQtlSQt0vu3S2TIlI9g1G2STvkl4EBbxG1ZowuIDquwOeT9eVpANURymHJfSNd078ky-XKh3UBYUoYVLglqhLdN5uSVqVIm25z6U-8/s1600/001.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhNxByg_cEFzkIpXfcAILwQbmRDzBKfjf_CfZrsPQtlSQt0vu3S2TIlI9g1G2STvkl4EBbxG1ZowuIDquwOeT9eVpANURymHJfSNd078ky-XKh3UBYUoYVLglqhLdN5uSVqVIm25z6U-8/s320/001.JPG" alt="" id="BLOGGER_PHOTO_ID_5453887561775017426" border="0" /></a><br />Ingredients<br />2 Tbs chili Powder<br />1 tsp Salt<br />2 tsp cumin<br />2 Tbs cilantro chopped<br />Black Pepper to taste<br />2 lbs pork tenderloin, cubed<br /><br />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.<br /><br /><a href="http://docs.google.com/View?id=dddrfp9m_18cn9qdqdq">Print This Recipe</a><br /><br />Tips:<br />I served this with my <a href="http://mommymakings.blogspot.com/2010/03/easy-guacamole.html">guacamole</a> and <a href="http://mommymakings.blogspot.com/2010/03/cilantro-lime-rice.html">cilantro lime rice</a>.... and it was SOO good check out the links!!!<br /><br /><span style="font-size:78%;">Original Recipe: Sara Burgess </span>Whitneyhttp://www.blogger.com/profile/03300751929170942598noreply@blogger.com0tag:blogger.com,1999:blog-3390096373622891134.post-48745941420598736122010-03-28T19:45:00.000-07:002010-03-28T20:13:56.653-07:00Easy GuacamoleThis is a simple recipe, made even better by a few tips and tricks I learned this week. It is delicious on EVERYTHING.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiU_x9m8sxQLf3diB-FE53LROwI5_mydYaej5uugLH5GjsoLvfREyEVvKGIYR3vSh-Gz75R4aih7hNyxwcrubi7FJzX_iPdQkmJt5OcLrHR14ry0EPqPLhOM8W3xP16ZP1UfQJQG7vozE/s1600/004.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiU_x9m8sxQLf3diB-FE53LROwI5_mydYaej5uugLH5GjsoLvfREyEVvKGIYR3vSh-Gz75R4aih7hNyxwcrubi7FJzX_iPdQkmJt5OcLrHR14ry0EPqPLhOM8W3xP16ZP1UfQJQG7vozE/s320/004.JPG" alt="" id="BLOGGER_PHOTO_ID_5453882100264159938" border="0" /></a>Ingredients<br /><br />2 avocados<br />1 small onion finely chopped<br />1 tomato chopped<br />Juice of 1 lime<br />2-3 Tbs Cilantro Chopped<br />dash of Olive Oil<br />1 tsp white vinegar<br />1-2 Tbs sour cream <span style="font-size:78%;">(depending how creamy you want it)</span><br /><br />Peel avocados and remove pit, smash it up. Add lime juice next to prevent avocados from browning. Add other ingredients and mix.<br /><span style="font-size:78%;"><a href="http://docs.google.com/View?id=dddrfp9m_19dhz4mbg8"><span style="font-size:100%;"><br />Print This Recipe</span></a><br /><br />Original Recipe: All Recipes</span>Whitneyhttp://www.blogger.com/profile/03300751929170942598noreply@blogger.com0tag:blogger.com,1999:blog-3390096373622891134.post-32018189852442931082010-03-28T19:37:00.000-07:002010-03-28T20:16:52.249-07:00BBQ PastaThis 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.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQMK8wxW5zSwG0ArP8UUBUY3FOjz5nHVOgP9NcWNnUSs7dyutCuZXPDv4YJ1uAv2-8Ys0hUetQd7wWLOOSPVU6nE-nMGwGSoQUuW768GDJt4aXbeb9RNG9wzYzI50sg_39gLhEnOPDdU/s1600/011.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQMK8wxW5zSwG0ArP8UUBUY3FOjz5nHVOgP9NcWNnUSs7dyutCuZXPDv4YJ1uAv2-8Ys0hUetQd7wWLOOSPVU6nE-nMGwGSoQUuW768GDJt4aXbeb9RNG9wzYzI50sg_39gLhEnOPDdU/s320/011.JPG" alt="" id="BLOGGER_PHOTO_ID_5453879919415076770" border="0" /><span style="color: rgb(0, 0, 0);">Ingredients </span></a><span style="color: rgb(0, 0, 0);"></span><br /><br />1 Tbs olive oil<br />2 boneless skinless chicken breasts, cut into bite-size chunks<br />1 red onion, diced<br />3 cups water<br />2 1/2 cups chicken broth<br />salt to tase<br />12 ounces penne pasta<br />2/3 cup BBQ sauce<br />1/3 cup sour cream<br />1 cup shredded cheese<br /><br />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.<br /><br />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.<br /><br /><a href="http://docs.google.com/View?id=dddrfp9m_20cwmq2qzt">Print This Recipe</a><br /><span style="font-size:78%;"><br />Original Recipe: Kitchen Cafe</span>Whitneyhttp://www.blogger.com/profile/03300751929170942598noreply@blogger.com0tag:blogger.com,1999:blog-3390096373622891134.post-91423470274752102862010-03-28T19:28:00.000-07:002010-03-28T20:19:03.467-07:00Cilantro Lime RiceThis 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.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz5kB7g2_egAbaw3ZpbICrKI0Vx7P576qrHS1z7r2WXp355tjchFtUiaEpvHm0qckewScpmJAOkwOgvomD8xqH9jr6pA9Qqc77hAuSgPAtsWIhMLvQfdZZhsggRXIx5RaJ_BA0SpmsRYw/s1600/002.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz5kB7g2_egAbaw3ZpbICrKI0Vx7P576qrHS1z7r2WXp355tjchFtUiaEpvHm0qckewScpmJAOkwOgvomD8xqH9jr6pA9Qqc77hAuSgPAtsWIhMLvQfdZZhsggRXIx5RaJ_BA0SpmsRYw/s320/002.JPG" alt="" id="BLOGGER_PHOTO_ID_5453877642775096402" border="0" /></a>Ingredients<br />3 cups cooked rice <span style="font-size:78%;">(I totally skimp out and use minute rice)</span><br />2-3 Tbs cilantro finely chopped<br />Zest and juice of 2<br /><br />Combine and Serve<br /><br />Tip:<br />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.<br /><br /><a href="http://docs.google.com/View?id=dddrfp9m_21gnb3p7dj">Print This Recipe</a>Whitneyhttp://www.blogger.com/profile/03300751929170942598noreply@blogger.com0tag:blogger.com,1999:blog-3390096373622891134.post-46277794439420391752010-03-14T21:15:00.000-07:002010-03-14T21:30:04.775-07:00Black Bean Enchiladas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG4riJNsOpzpQoe1f9Ic5AejcDdPhZEW-ltZQe6b_aVvUBlMPVfEUfp9mnGUKHouR-xBOqK1NAyTi0xo4Az-WvFsraCi6Q54GM4wZ_Yk65sP5qqsgiU6qeSHfrFDdTN0V-43YISPt1do8/s1600-h/006.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG4riJNsOpzpQoe1f9Ic5AejcDdPhZEW-ltZQe6b_aVvUBlMPVfEUfp9mnGUKHouR-xBOqK1NAyTi0xo4Az-WvFsraCi6Q54GM4wZ_Yk65sP5qqsgiU6qeSHfrFDdTN0V-43YISPt1do8/s320/006.JPG" alt="" id="BLOGGER_PHOTO_ID_5448712561330795554" border="0" /></a><br />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!!!<br /><br />Ingredients<br /><span style="font-size:100%;">1</span> Tbs Oil<br />1 Lrg Onion<br />1 (7oz) can green chilies<br />1 Tbs minced Garlic<br />1 (20 oz) can Black beans Drained and Rinsed<br />12- 6 inch corn or flour tortillas<br />5 cups shredded Monterrey or cheddar cheese<br />1 (16 oz) Can enchilada sauce (I prefer green, but any works well)<br />Your favorite chunky salsa (but click on this link and use my <a href="http://mommymakings.blogspot.com/2010/03/best-ever-salsa.html">homemade salsa</a> because it is THE BEST!!!!)<br /><br />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.<br /><br />Tip<br />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.<br /><br /><a href="http://docs.google.com/View?id=dddrfp9m_17fj2p92hc">Print this Recipe</a>Whitneyhttp://www.blogger.com/profile/03300751929170942598noreply@blogger.com0tag:blogger.com,1999:blog-3390096373622891134.post-4571081189158629242010-03-14T21:04:00.001-07:002010-05-15T09:57:38.808-07:00Sour Cream Banana Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimjvswh8g9-QTNixfuOJKiLY4hv5Naw7IlSArpsIzZkfAG3UGWQoD7WgGofmD-QvcGGoXU8SB5oMuo6ptmpb4Cdq0XWSXnAWghPwC_PbuwG9iiosbeUZpuvD3Kk-KtgBJfxI8-kM5NzUM/s1600-h/002.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimjvswh8g9-QTNixfuOJKiLY4hv5Naw7IlSArpsIzZkfAG3UGWQoD7WgGofmD-QvcGGoXU8SB5oMuo6ptmpb4Cdq0XWSXnAWghPwC_PbuwG9iiosbeUZpuvD3Kk-KtgBJfxI8-kM5NzUM/s320/002.JPG" alt="" id="BLOGGER_PHOTO_ID_5448707314803832658" border="0" /></a><br />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!!!<br /><br />Ingredients<br />1 cube butter<br />1 <span style="font-size:85%;">1/3</span> cup sugar<br />2 eggs<br />1 tsp vanilla<br />3 ripe bananas<br />1 cup sour cream<br />2 cup flour<br />1 tsp baking soda<br />1 tsp baking powder<br />3/4 tsp salt<br /><br /><br />mix all together. put in 2 bread pans (spray with pam). 350 for appx 40 minutes, you want golden brown tops.<br /><br />Tips:<br />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!!!<br /><br /><a href="http://docs.google.com/View?id=dddrfp9m_16gt46qqgj">Print this Recipe</a><br /><br /><span style="font-size:78%;">Original Recipe: Melissa Stout</span>Whitneyhttp://www.blogger.com/profile/03300751929170942598noreply@blogger.com0tag:blogger.com,1999:blog-3390096373622891134.post-57346887651452989362010-03-14T20:52:00.002-07:002010-03-14T21:04:01.362-07:00Italian Chicken and Fruit SaladMy 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!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgekXuWhj9KOCyGl1YgLmGF_7rPrluWg5CTkf3Fj934aGn5X5ZobPfGof46_PUdbSaKAFjwlOsF4P4v2gRUFW3Mx8r5GOG2MTOKYX_QCTz7375-oMLF8uFpQSDkzidnfFWDKcXFarQft-s/s1600-h/012.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgekXuWhj9KOCyGl1YgLmGF_7rPrluWg5CTkf3Fj934aGn5X5ZobPfGof46_PUdbSaKAFjwlOsF4P4v2gRUFW3Mx8r5GOG2MTOKYX_QCTz7375-oMLF8uFpQSDkzidnfFWDKcXFarQft-s/s320/012.JPG" alt="" id="BLOGGER_PHOTO_ID_5448704421451958162" border="0" /></a><br />Ingredients<br /><br />Chicken<br />2-3 Chicken Breasts<br />Non-fat Italian Dressing<br /><br />Marinate raw chicken in Italian dressing for at least a couple hours. Cut into bite sized pieces, grill in skillet.<br /><br />Salad<br />1 package or your Fave leafy greens<br />1/2 cup sliced strawberries<br />1 pear peeled and sliced<br />1/2 cup grapes cut in half<br />1/4 chopped almonds<br />1/4 cup shredded swiss cheese<br />1/4 cup raspberry vinaigrette dressing<br /><br />Toss salad and chicken! Enjoy!!<br /><br /><a href="http://docs.google.com/View?id=dddrfp9m_15dgzntqcc">Print this Recipe</a><br /><br /><span style="font-size:78%;">Original Recipe: Brittany Jones</span>Whitneyhttp://www.blogger.com/profile/03300751929170942598noreply@blogger.com0