Ooey Gooey Chocolate Bundt Cake

1 pkg. chocolate cake mix
1/2 cup water
1/4 cup vegetable oil
4 eggs
1 cup sour cream
1-2 cups chocolate chips

Mix together and place into a greased and floured bundt pan. Bake at 350* for 50-55 minutes. Let cool for 10 minutes then place on serving dish and glaze with chocolate sauce.

Sauce/Frosting:
1 1/2 cups sugar
2 oz. chocolate or 2 tbsp. cocoa
1/2 cup milk
1 tbsp. corn syrup
2 tbsp. margarine
2 tbsp. shortening
1/8 tsp. salt

For sauce: boil one minute and let cool. You can serve this over ice cream.
For frosting: Let boil for 2 minutes. Beat after it cools and then add powdered sugar until desired thickness.

Sprinkle with powdered sugar over top of the frosting to give it a nice appeal! :)

Meatball subs

1 lb. Hamburger
2 tsp. minced garlic
1 cup Italian seasoned bread crumbs
2-3 tbsp. finely chopped parsley
1/4 cup grated Parmesan Cheese
2 eggs
1 tbsp. Worcestershire sauce
Salt and Pepper

Sauce:
1 bottle Ragu or other spaghetti sauce
2 tbsp. Oregano
1 tbsp. Johnny's Garlic seasoning or 1-2 tsp. garlic salt

Preheat oven to 450*
Combine hamburger and other ingredients (excluding the sauce ingredients) in a large bowl. Roll meat into 1 inch balls and place on non-stick cookie sheet. Place in preheated oven and cook for 10-12 minutes.
While meatballs are cooking prepare sauce in a large pan and let simmer on low. Once meatballs are done add them to the sauce and continue simmering for 5 minutes.

Cut 4-5 hoagie buns or sub rolls lengthwise. Scoop out half of bottom part of bread to make a bed for meatballs to sit in. Place 3-4 meatballs with sauce on buns. Sprinkle with your choice of cheese (Mozzarella, Provolone, Swiss, Italian blend, etc.) Place buns on cookie sheet and put under broiler for 1-2 minutes or until cheese is melted. Watch closely so it doesn't burn!

Enjoy! These are delicious. :)

Confetti Macaroni Salad

1/2 box or bag elbow macaroni
1 cucumber, chopped
1/2 bag frozen green peas, thawed
1 large tomato, diced
1 cup shredded cheddar cheese
3 sticks mozzarella string cheese, chopped

Dressing:
1 1/2 cups mayonnaise
1-2 tbsp milk
1 tbsp sugar
1-2 tsp garlic salt
1 tsp black pepper

Boil noodles in water until softened and then drain. Place into a large bowl and combine with other ingredients. In a smaller bowl make dressing and then combine with noodles. Coat evenly and refrigerate until ready to serve.

OMG mac n cheese

this I also got from rookiecookie. its original name is ethans mac n cheese but I thought this was more telling of how FREAKIN DELICIOUS this is!!

8oz. elbow macaroni cooked

1/4 c. sour cream

1/2 pint half and half

1/2 pint heavy whipping creme

1/2 lb. velveeta

1 lb. shredded cheddar cheese

spray 9x13 glass pan. Add cooked macaroni. Mix sour creme and 1/2 lb. cheddar cheese into the macaroni using your hands( it mixes better this way.) set aside.

Heat: 1/2 and 1/2, heavy whipping creme and velveeta on med. heat whisking constantly until velveeta melts and it is warmed through. Pour over the macaronie, you do not need to use all of the sauce. put rest of cheddar cheese on top. Cook at 350 for 25-30 min. Ultimate comfort food!!

by: Meg

Penne Pasta with artichokes and sundried tomatoes

I found this recipe on rookiecookie, it is an amazing food blog. I have this new love for sundried tomatoes so i wanted something pasta with them in it. this did not disappoint. a few changes i did: I don't even know what the heck a shallot is, so i didn't add that, and i couldn't find fresh basil when i was at walmart so i didn't add that either. instead of a garlic clove i just used minced garlic and that seemed to work great. i didn't use a rotisserie chicken, i just grilled and cut up some chicken tenders. I couldn't find red pepper flakes so I used crushed red pepper. seriously, this pasta was fabulous.

1 lb penne pasta
2 Tbsp olive oil
2 shallots, minced
1 garlic clove, minced
1 rotisserie chicken, shredded and striped of any bones, skin and fat
1 7.5 oz jar sun-dried tomatoes, drained and chopped
1 6 oz jar marinated artichoke hearts, drained
1 1/2 cups heavy cream
3 Tbsp butter
1/2 tsp red pepper flakes
1/2 cup basil, sliced thinly
1/2 cup chopped flat leaf parsley
1/2 cup fresh Parmesan, grated and more for garnish

In a large pot of boiling, salted water, cook pasta and boil until al dente. Drain and set aside.

In a large skillet over medium high heat, add olive oil. Once the oil runs quickly in the pan, add shallots and garlic and cook until softened. Add chicken, tomatoes and artichoke hearts. Stir until heated through. Stir in heavy cream, butter and red pepper flakes. Stir to combine and let simmer for 5 minutes, so that the sauce thickens.

Stir in the basil, parsley and Parmesan and stir to combine. Add pasta to a large pasta bowl and add sauce. Toss to combine and add more Parmesan on top.

by:meg

Caesar Pasta Salad

1 bag store bought Caesar Salad kit
1 box Suddenly Pasta Salad -Classic style
1/2 cup ranch dressing
1 large tomato, chopped or 1 cup cherry tomatoes, halved
1 cup olives, halved
4 sticks of mozzarella string cheese, chopped

Boil and drain pasta. Set aside.

Combine the seasoning packet from the pasta and the dressing packet from your Caesar salad with the ranch dressing together in a small bowl.

Combine the salad lettuce and the pasta together in a large bowl. Add tomatoes, olives and cheese. Pour dressing mix over top, turning to coat evenly.

If your Caesar salad kit comes with cheeses and croutons and can add that as well.

Slow Cooker Baked Beans

1-2 large can store-bought baked beans
1 small can Pork and Beans
1 cup brown sugar
1/2 cup ketchup
3 tsp. Worcestershire sauce
1 tbsp. Honey
5 strips of bacon, cooked and chopped

Place in a crock pot and cook on low 5 hours or on high for 3 hours. EASY and YUMMY. The two best combinations!

Chicken salad sandwiches

This is a family favorite. I like to make this for almost any occasion. Lunch, dinner, showers, luncheons, picnics etc. It is oh so yummy!


2 large or 3 medium chicken breasts; cooked and cubed. (I think this way tastes much better than the canned chicken!)
1 cup red grapes, cut if half
1 cup chopped celery
*1/2- 3/4 cup toasted slivered almonds (opt.)
1 cup Craisens
1- 1 1/2 cups mayo (or enough to coat)

Mix all together in a bowl and refrigerate 2-3 hours. Serve on butter croissants, rolls or your favorite sandwich bread.

*To toast your almonds place them in a small pan with 1 tbsp. sugar on medium heat. Stir continuously until golden brown. Remove immediately and let them cool on a paper towel.

Chicken Siesta Stew

I found this recipe somewhere? Then lost it... then came up with my own similar version. It's easy and full of flavor.
What you will need:

• 2 cups chicken broth
• 4 boneless, skinless, chicken breast
• 1 can stewed tomatoes, drained
  
• 1 can diced green chilies
  
• 1 can pinto beans, drained
  
• 1 can corn, drained
• 1 Tbsp. Orange juice
• 2 Tbsp. crushed garlic
• 1 Tbsp. cumin
• 1 tsp. red cayenne pepper (use only 1/2 tsp. if your family doesn't like it spicy)
• S & P
  

Add everything into crock pot and cook on low for 4-6 hours. Shred chicken before serving.

*** If you like your stew chunky add 2 cans instead on one for veggies and beans.

Portobello Pork Chops

The title alone says it all AND it's easy!

What you need:

• 4 bone-in (or not, whatever you prefer) pork rib or lion chops 3/4 inch thick
• 1 1/2 cup mild chunky salsa
• 1 cup chopped portobella mushrooms
• 1 cup shredded cheddar cheese
• 1 Tbsp. maple syrup
• 1/2 Cup fresh parsley

Heat oven to 375

Spoon salsa on the bottom of baking dish. Arrange pork chops on top of salsa. Combine mushrooms, cheese, and syrup in medium bowl. Spoon over chops.
Bake, uncovered, for 25- 30 min. Sprinkle with Parsley.
Serve chops with salsa mixture.

Island Pineapple Pork Chops

Yummy, can be HOT or Sweet, depending on your taste.

What you will need:

• 4 boneless pork chops 1/2 inch thick
• 4 tsp. Jamaican Jerk seasoning
• 1/3 cup hot pepper jelly *** if this is too hot for the family sub in apricot Jam for a sweeter flavor
• 2 Tbsp. pineapple juice
• 1 tsp. minced ginger

Coat chops with jerk seasonings; set aside for 5 min.
Meanwhile, microwave jelly, pineapple juice, and ginger on high for 45 sec. or until melted. Grill pork over med.-high heat for 5 -6 min per side, turn once. Baste frequently with glaze.

Thai Chicken

Even if your not a fan of Thai inspired cooking, this is a great recipe to open your horizons to a different dish. My family, yes even Jackie, has loved it.

What you will need:

• 1 1/2 lbs. chicken breast cut into 1 inch peices
  
• 2 Tbsp. Thai seasonings (I have only found this at Smith's in a paste, worked just as well)
• 1 tsp. crushed garlic
• 1 cup sauteed mushrooms
• 1 (16 oz.) pkg. frozen cut green beans
• 1/4 cup chicken broth stock
• 1 can coconut milk
• 1 lemon zested
• freshly chopped cilantro, garnish

season chicken with Thai seasoning, set a side.
in med-high heat skillet, add chicken, garlic, and mushrooms. Saute until chicken is cooked through, about 8-10 min.
Add green beans, chicken stock, coconut milk, and lemon zest.
bring to a boil then let simmer about 8 min., stir occasionally

Chicken Tacos

Super easy, full of flavor, and great left overs as well. This is a must have for your recipes.

What you will need:

• 4 chicken breasts
• 1 can black beans
• 1 can corn
• 1 package taco seasoning mix

Mix all together and throw it in a crock pot for 6-8 hours. Shred chicken before serving. Serve on top of tortillas with:

• Lettuce
• tomato
  
• sour cream
• cheese
• olives

whatever you can think of!!!

*** My families personal fav is those uncooked tortillas from Costco. It takes seconds to cook them and they are fresh and delicious. I know you can also get them at Macey's as well.

Country Mustard Rubbed Pork Chops

Who would have thought of mustard and pork chops? It so yummy, your whole family will love it!

What you need:

• 1/2 cup dijon mustard
• 2 tsp. herb garden seasonings
• 1 1/2 Tbsp. honey
• 1/2 Tbsp. crushed garlic
• 1 Tbsp. freshly chopped parsley
• 1 1/2 lbs. thick cut boneless pork chops

In small bowl combine all ingredients. Reserve a 1/4 of the mixture for serving. Transfer mustard mix into a bag and let pork sit at least a hour or overnight. Grill 6-7 min. per side.

Beef Stew

1-2 pounds beef stew meat (or you can use bottom round or cubed round steak, like I did)
1 small onion, diced
2 cups diced celery
2 cups baby carrots
3 small potatoes, cubed
1 1/2- 2 (14 oz.) cans beef broth
1 can tomato soup
1/2 cup brown sugar
1 tbsp. Worcestershire sauce
seasonings of choice (I used garlic seasoning and salt and pepper)
2 tbsp. flour

Combine all ingredients into crock pot. Cook on low for 8-10 hours. Check an hour before serving. If its not thick enough add a little more flour and turn on high for 1/2 hour- 1 hour.

Beef Stroganoff

• 1 1/2 pounds cubed round steak, cut into thin strips
• salt
• pepper
• garlic powder
  
• All-purpose flour
  
• 2 tablespoons olive oil
  
• 2 tablespoons butter
• 1 medium onion, sliced
• 8 ounces fresh mushrooms, sliced
• 1 (10 3/4-ounce) can beef broth
• 1 (10 3/4-ounce) can cream of mushroom soup
• salt and black pepper
• 1 cup sour cream
• Cooked egg noodles

Season the steak strips with salt and pepper and garlic powder. Then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

*recipe comes from food network, by Paula Deen

Valentine Sugar Cookies

This is a re-post for those that want to make your cookies before Valentine's Day. It's a tradition in our home to have these for Valentines. It's the perfect treat!!

1 cup shortening
1 tsp. salt
2 cups sugar
1 tsp. baking soda
3 tsp. baking powder
2 eggs
1 Cup milk
2 tsp. vinegar (trust me!)
6 cups flour

Mix ingredients together. Roll onto a floured surface and cut into desired shapes. Bake at 350* for 8-10 minutes. Frost with Butter cream Frosting. (recipe follows)


Butter cream Frosting:
3/4 cup butter
3/4 cup shortening
4 2/3 cup powdered sugar
1 1/2 tsp. lemon juice
1 1/2 tsp. vanilla
1/3 cup water


In a large bowl combine butter, shortening, and sugar and beat until creamy. Add lemon juice and vanilla. Mix until well blended. Add water and mix until very light.

Cowboy Caviar

This recipe comes from my sister who got it from her friend, which I've revised just a bit. There is no wrong way to do it, and its a delicious (and healthy) snack or appetizer!!



*2 cans diced tomatoes with green chilies, drained
1 can regular diced tomatoes, drained
1 can black beans rinsed and drained
1 can black eyed peas rinsed and drained
1 can corn drained
1 bunch of green onions, chopped
2 tsp. Garlic Salt
1-2 avacados (I usually dont cut these up till right before I serve)
approx. 1 cup chopped cilantro
1 pkg. Good Seasons Italian Dressing mix (mix dressing as directed on package)

Mix all together, serve with tortilla chips and enjoy!

*You could also use fresh tomatoes instead!

3 Cheese Artichoke Dip

This recipe come from Paula Deen and does NOT disappoint.
It made for the perfect Superbowl dip! It can be found Here .

• 1 (8 ounces) block cream cheese, softened
• 1 cup mayonnaise
• 1 (14 ounces) can artichoke hearts, drained and chopped
• 2 green onions, sliced thin
• 1/2 cup grated Parmesan
• 1 cup shredded mozzarella
• Dash hot sauce
• Dash Worcestershire sauce
• Salt and pepper

Preheat oven to 350 degrees F.

In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth. Add remaining ingredients and stir together until combined. Transfer the dip to a greased pie plate or shallow gratin dish. Bake in a preheated oven for 30 to 40 minutes until the top is golden brown and the dip is bubbling. Serve hot with crackers, tortilla chips, crostini or veggies.

Slow cooker Ranch Pork Chops

6 boneless (or bone-in) pork chops
1 dry packet mix of Ranch dressing
1 can cream of chicken soup

Place pork chops in a slow cooker. Mix chicken soup and ranch dressing mix together and place over pork chops. Cook on low 6-8 hours. Remove pork chops and using remaining dressing in the crock pot as a gravy over the pork chops. The dressing is also great if its served over mashed potatoes with the pork chops. YUM!!

Magleby's Rolls

Ever eat at Magleby's Restaurant? They have the worlds best rolls. I've used this roll recipe (came from my mother-in-law) for years and I think it tastes pretty similar, if not exact!
Plus, the best part...... EASY!!!


24 Rhodes frozen dinner rolls, thawed out
1-2 cups grated KRAFT Parmesan cheese (the lovely stuff in the green bottle-or you can use fresh if you want to, although I take the easy way out and use the bottle!)
approximately 1 Tbsp. garlic powder, go heavily with this stuff
2 Tbsp. dried parsley flakes
1 stick (1/2 cup) butter, melted



-In a small bowl mix together the Parmesan cheese and parsley flakes. In another small bowl mix together butter and garlic powder.
-Take your rolls and roll them out bread stick-style about 3-4 inches long.
-Dip your rolls in the butter mixture and then the cheese mixture. Place on a greased cookie sheet one inch apart. Cover and let rise until doubled in size.
-Cook in a preheated 350* oven for 10-12 minutes or until lightly browned.

Easy Ranch Chicken

1 chicken breast per person. (I use 3 Kirkland brand chicken breasts and cut them lengthwise; they're pretty big. That will feed my family of four- with a little extra!!)
1-1/2 cups Ranch dressing
1-1/2 cups Italian seasoned bread crumbs

Put ranch in one bowl and bread crumbs in another. Dip chicken in ranch and then in bread crumbs. Place in a greased 9 x 13 in. baking dish. Place in a preheated 375* oven and cook for 25-30 minutes or until cooked through.

Super EASY and the ranch makes it very flavorful and DELICIOUS!!

Awesome Grilled Cheese with any kind of Soup

So I have never posted anything, even though the thought has always been there in the back of my mind, so here is to my first post, hopefully you like it enough to try it.

Winter is always a great time to have soup. I remember always having the usual of tomato soup with grilled cheese. So instead I decided to mix it up a little bit. I love the Bear Creek Soups and I like to add a little bit more to it, you know the suggestion part on the back of there packages. But what I really did to mix it up was with the grilled cheese. At Costco there is this awesome stuff called Johnny's Garlic Spread. I always use it with pasta night and just use plain bread or whatever. It is so easy, just add butter and wala you are done.

So I made the spread mixed and ready to use. Spread it over the bread and starting thinking, why don't I add more than just American to this. I knew that my kids would just want the American, but I love different things, so I used what I had which was Provolone, Swiss and American.

Can I just tell you it was delicious. So if you want something different to try, I swear you will love this, in fact my husband came home didn't want to eat and I just made him try a taste and he then all of a sudden got hungry.