Funfetti Cookies!

Here is what you need to make them: (Compliments of Your Modern Family)

• 1 box of Pillsbury Funfetti cake mix
• 1/3 cup oil
• 2 eggs

1. Pre-heat the oven to 375°F.
2. Mix the cake mix, oil & eggs. Stir until moistened.
3. Now just roll the dough into 1 inch balls & place them about 2 inches apart on an UNgreased cookie sheet.
4. Take a glass (drinking glass). Dip the bottom in flour. (I put flour in a bowl for this). Now push the glass onto the balls to flatten them just a little. You want them about 1/4 inch thick.
5. Bake them for 6-8 minutes (golden brown edges).
6. Cool about 1 minute & remove from the cookie sheet.

YOU CAN ADD: 1/2 can of frosting- IF YOU WANT THEM FROSTED. THEY ARE GREAT WITH OR WITHOUT FROSTING!

Strawberry Salad with Poppy seed Dressing

Photo and Recipe Compliments of Healthy Liv

Author: Liv

Ingredients

For the Salad

• Romaine lettuce or spinach leaves, washed
• Strawberries, washed and sliced
• Pecans, chopped
• Feta cheese, crumbled

For the Poppy seed Dressing

• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 1 tablespoon poppy seeds
• 2 cloves garlic, minced
• 1/2 teaspoon dry mustard
• 2-3 tablespoons honey, to taste
• 1/2 teaspoon salt

My Salad Additions: Red onion, and baby spinach, cubed avocado

Instructions

1. Place lettuce in the bottom of a serving bowl or distribute among individual plates. Top with strawberries, pecans, and feta cheese, to taste. Toss with dressing just before serving, or serve dressing on the side.
2. For the dressing: whisk all ingredients together and mix again just before pouring to re-combine the oil and vinegar.

Raspberry Lemon Scones

Compliments of FlourArrangements

Makes 18 small scones.

Author: Suzanne Cowden

Recipe type: Quick Bread

Serves: 8 to 10

INGREDIENTS

• Scones
• 1 stick (1/2 cup) cold, unsalted butter
• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• ¼ cup sugar
• ½ teaspoon salt
• 1 large lemon, zested
• ¾ cups heavy cream
• ¾ cup frozen raspberries
• Glaze
• ½ large lemon, juiced
• ½ to 1 cup confectioners’ sugar

INSTRUCTIONS

1. Cut butter into ¼-inch pieces and return it to the refrigerator to keep it cold until needed.
2. Preheat oven to 425° F. Line a baking sheet with parchment paper.
3. Combine flour, baking powder, sugar, salt, and lemon zest in a large wide bowl. Mix to combine.
4. Add butter to the dry ingredients and toss it to coat with flour. Working quickly with clean fingers or a pastry blender, rub or cut butter into the flour mixture until it resembles coarse meal.
5. Add frozen raspberries to the mixture and toss to coat. Drizzle the heavy cream evenly over the mixture. Toss with a fork, scraping up from the bottom, until the dough starts to clump together. Knead the mixture together in the bowl until it comes together in a mass. It’s okay if there are a few stray bits and dry patches; the most important thing is to avoid overworking the dough.
6. Turn out the dough on a parchment-lined baking sheet. Press in stray bits gently and shape the dough into an a 7 to 8-inch square about ¾-inch thick. It should look a bit rough and ragged.
7. Using a knife or bench scraper, divide the square into 9 smaller squares. Divide each square in half diagonally to make 18 small triangles.
8. Separate the scones carefully to give them room to spread. Bake until pale golden, about 12 to 15 minutes.
9. To prepare the glaze, combine lemon juice and ½ cup confectioners’ sugar in a small bowl. Whisk to combine. Add more sugar, as needed to create the desired consistency for glazing.
10. Cool scones for at least 10 minutes before glazing. Serve warm or at room temperature.

Pioneer Woman Perfect Potato Soup

Compliment of The Pioneer Woman

PREP TIME:

10 Minutes

DIFFICULTY:

Easy

COOK TIME:

20 Minutes

SERVINGS:

12 Servings

INGREDIENTS

• 6 slices Thin Bacon, Cut Into 1-inch Pieces
• 1 whole Medium Onion, Diced
• 3 whole Carrots, Scrubbed Clean And Diced
• 3 stalks Celery, Diced
• 6 whole Small Russet Potatoes, Peeled And Diced
• 8 cups Low Sodium Chicken Or Vegetable Broth
• 3 Tablespoons All-purpose Flour
• 1 cup Milk
• 1/2 cup Heavy Cream
• 1/2 teaspoon Salt, More To Taste
• Black Pepper To Taste
• 1/2 teaspoon Cajun Spice Mix
• 1 teaspoon Minced Fresh Parsley
• 1 cup Grated Cheese Of Your Choice

INSTRUCTIONS

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot. 

Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice. 

Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes. 

Remove half to 2/3 the soup and blend in batches in a blender/food process until completely smooth. (***USE CAUTION WHEN BLENDING HOT SOUP; IF POSSIBLE, ALLOW THE SOUP TO COOL BEFORE BLENDING***) Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.

Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

Million Dollar Spaghetti

Rating: 5

Prep Time: 25 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 30 minutes

Yield: 8

* adapted from All Recipes and Compliments of sugarapron

Ingredients

• 1 (16 ounce) package spaghetti noodles
• 1 pound ground beef
• 1 (16 ounce) jar spaghetti sauce
• 1/2 cup butter, sliced - divided
• 1 cup cottage cheese
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup sour cream
• 1 (8 ounce) package shredded Cheddar cheese

Instructions

1. Preheat oven to 350 degrees F
2. Bring a large pot of lightly salted water to a boil.
3. Cook spaghetti in the boiling water, stirring occasionally until "al dente" (cooked through but firm to the bite), about 12 minutes. Drain.
4. Heat a large skillet over medium-high heat.
5. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes, drain and discard grease.
6. Place to a bowl and mix spaghetti sauce into ground beef.
7. Combine the cream cheese, sour cream and cottage cheese until well blended.
8. Place half the slices of butter into the bottom of a 9x13-inch casserole dish.
9. Spread half the spaghetti into the dish. Top spaghetti with creamy mixture.
10. Layer remaining spaghetti over creamy mixture.
11. Top with remaining pats of butter.
12. Pour ground beef mixture over spaghetti and spread to cover casserole.
13. Bake in the preheated oven for 30 minutes.
14. Spread Cheddar cheese over pasta and continue baking until cheese has melted and is lightly browned, about 15 more minute

Frozen Burrito Casserole

Recipe and Photo Compliments of Mommy's Kitchen

7 - 8 Frozen Burritos, I used beef & bean
(completely thawed)
1 - 14.5 oz Can Re fried Beans
1 - 15 oz Can Wolf Brand, Hormel or any
brand Chili with no beans
1 - 10.5 oz Can red enchilada sauce
2 - cups shredded cheddar cheese or Monterrey jack cheese blend
Sour cream (garnish)
black olives (garnish)
salsa, optional (garnish)
chopped onion and tomatoes (garnish)

Spread the re fried beans on the bottom of a 9 x 13 inch casserole dish. Lay completely thawed burritos on top of re fried beans. In a separate bowl mix enchilada red sauce and the wolf brand chili together, blending well. Pour the enchilada sauce mixture on top of the burritos. Top with shredded cheese. Bake at 375 degrees for 30 minutes or until casserole is bubbly and burritos are cooked through.

Stove Top One Dish Chicken Bake

Ingredients:

• 1 2/3 Cups hot water
• 1 Pkg Stove Top Stuffing Mix – Chicken flavored
• 1 can cream of mushroom soup (10.5 oz.)
• 1/2 Cup (4 oz.) sour cream
•  1 lb. or 1 ½ lb. boneless skinless chicken thighs (up to you how much chicken)

Instructions:

1. Heat oven to 375 degrees
2. Add hot water to stuffing mix and stir until just moistened – set aside
3. Place chicken in baking dish – if the chicken thigh(s) can be spread apart, then do so for more even cooking
4. Mix soup and sour cream until blended
5. Pour/spread soup and sour cream mixture over chicken and then top with stuffing mixture
6. Bake at 375 uncovered 40 minutes or until chicken is done

Mother’s Banana Pudding

(From the kitchen of Nell Cook)

2 ½ Cups Milk

1 Cup Sugar

3 Tablespoons Cornstarch

1 Tablespoon Flour

¼ teaspoon Salt

1 Egg

1 teaspoon Vanilla

½ Cup Milk

Vanilla Wafers (1 box – takes most of the wafers)

2 Bananas (need to be just right for eating – NOT overripe)

Heat the 2 ½ cups milk in saucepan, (about 2 quart size pan or larger).  Do not let boil.

Mix sugar, cornstarch, flour and salt together well in a medium size bowl.

Add ½ cup milk, egg and vanilla to dry mixture and beat well.

Pour mixture gradually into the heated milk, stirring constantly until mixture thickens – about 5 minutes.

(Do not get in a hurry on this step – keeping your heat medium and stirring constantly until it thickens will keep the mixture from sticking to your pan.)

Once the mixture has thickened, remove from heat and let cool before layering your pudding as heat causes bananas to form alcohol and ruins the taste and texture.  Stir it occasionally to keep it cooling and to prevent a dry layer from forming on the top. 

Layer pudding in about a 1 ½ quart blow or casserole dish.

Put a thin layer of pudding in the bottom of the dish,

Then a layer of vanilla wafers,

Then a layer of thinly sliced bananas.

Repeat until pudding is used up, ending with a layer of pudding and topping it with vanilla wafers.

I usually have three layers:  1) pudding, wafers, bananas; 2) pudding, wafers, bananas; 3) last layer of pudding and just wafers.

Best served freshly made – just right for dessert.

Mom's Chicken Tetrazzini

Ingredients:

• ·       1 Family size can cream of chicken soup
• ·       1 Family size can cream of mushroom soup
• ·       4 oz. sour cream
• ·       1 Large can of cooked chicken (Don't drain it!)
• ·       2 cups of shredded cheddar cheese
• ·       12 oz. cooked fettuccine noodles ( I (Rori) personally cook all 16 oz. and usually use it all in the recipe.)

Instructions:

1.    Prepare 12 oz. of fettuccine noodles per the instructions on the box

2.    While noodles are cooking: In large mixing bowl, mix together soups, chicken (DO NOT DRAIN THE CAN OF CHICKEN), and sour cream

3.    When noodles are cooked, drain noodles and add to a 9x13 baking dish

4.    Preheat oven to 350 degrees

5.    Pour mixture of chicken, soups and sour cream on top of hot noodles in 9x13 and combine

6.    Sprinkle with the bag of shredded cheddar cheese and bake for 30 minutes or until bubbly and hot throughout