re: Looking for a recipe? Check this thread! :D

Just thought I'd post the recipe for yummy German chocolate cookies (:

1 box German chocolate cake mix
1/2 bag chocolate chips
1 cup chopped nuts (we use pecans)
1 tbsp water
1/3 cup oil
a splash of Coca-Cola

Preheat oven to 350 degrees Farenheit. Mix all ingredients in large bowl. Spoon dough onto greased cookie/baking sheet. Bake for 10-15 minutes (depending on size of dough ball, just keep an eye on them so they don't burn!). Allow to cool then enjoy!

ETA: Sometimes my husband makes the cookies into a cookie sandwich by putting the coconut pecan frosting from the store inbetween two of the cookies. It's delicious!

Quoting Heather[Drama+.5]:“ One of my faves!!!! So Easy Coca- Cola Chicken Ingredients About 1 lb Chicken thighs 12oz. Coca-cola ... [snip!] ... Bring coke & ketchup to boil, add chicken, reduce to simmer for 1 hour & 15 mins. Serve on bed of white rice yum yum”

Heather......I love you. We cooked this last night and it was REALLY good.  

Kays Pumpkin Cupcakes

In Bowl 1
1 can of pumpkin (15oz)
1 2/3 cup of sugar
1 cup of oil/crisco
mix all together
add a egg
mix
add another egg

In Bowl 2
in another bowl take 2 cups of self rising flour
2 teaspoons of cinamon
then add two bowls together

put in greased pan
back 30 minutes 350 degrees

Quoting Heather[Drama+.5]:“ This is soooooo easy and sooooo good. You can use any combination of veggies, and I've seen it made with ... [snip!] ... from oven. Carefully open one end of packets to allow steam to escape. Open packets and transfer contents to serving plates.”

Making this right now! Doing it a little different. I added peppers, mushrooms, broccoli and cauliflower. That's all the veggies I have right now lol. I did various spices too for my own personal liking  

ETA: It's the Super Easy Cheesy Chicken Bake.

Crispy Potato Wedges
(Super easy and yummy)

2 medium baking potatoes
2 tbsp cooking oil(I use 3)
1 tbsp Parmesan Cheese
1 tsp paprika
1/2 tsp garlic salt
1/2 tsp dried thyme
1/4 tsp pepper

Cut each potato into 8 wedges. Mix everything else together and brush onto the wedges. Bake at 375 degrees for 25-30 min.

I've been trying some recipes from Ina Garten lately (Barefoot Contessa). I made this last night for company and it was GREAT risotto. I'd make it with a little less salt and pepper than she says to:
http://www.foodnetwork.com/recipes/ina-garten/spring-green-risotto-recipe/index.html

This garlic bread was the best ever AND really pretty:
http://www.foodnetwork.com/recipes/ina-garten/garlic-bread-recipe/index.html

I found this recipe from a health/fitness blog. I am a huuge fan of quiche, but it can be quite fatty. This gives me my favorite taste but with less the bad stuff: I copied it straight from the Blog (The Best Life) and it has all of the prep stuff, plus nutritional facts. Enjoy!


Spinach Quiche
Makes 4 servings
Prep Time: 15 minutes
Total Time: 55 minutes
This recipe works for breakfast, lunch or dinner and can be served hot or at room temperature.
INGREDIENTS
Vegetable oil cooking spray
2 leeks, white part only, thinly sliced
3 cups packed fresh spinach
4 Wasa crispbreads, crushed
4 eggs or 1 cup liquid eggs, such as Better'n Eggs
1 cup fat-free milk
1/8 teaspoon nutmeg
1/8 teaspoon salt
½ cup reduced-fat Swiss cheese, cubed
DIRECTIONS
1. Heat a heavy bottom skillet over medium heat. Heat oven to 375 degrees.
2. Coat skillet with cooking spray. Cook leeks in skillet for 5 minutes, stirring often. Stir in spinach and remove from heat.
3. Coat a 9-inch pie plate with cooking spray. Cover bottom of pie plate with Wasa crispbread crumbs. Cover crackers with leek and spinach mixture.
4. Beat together eggs, milk and nutmeg in a large bowl. Season with salt and pepper. Pour egg mixture over leek and spinach mixture. Distribute cheese over top. Bake for 40 minutes.
NOTES: For a complete breakfast, serve with 1 slice whole-grain toast topped with 1 teaspoon trans-fat-free margarine and 1 cup of mixed berries.
NUTRITIONAL INFORMATION
1 serving
Calories: 159
Protein: 16 g
Carbohydrate: 22 g
Dietary Fiber: 3 g
Total Fat: 1 g
Saturated Fat: 0.6 g
Cholesterol: 7 mg
Calcium: 284 mg
Sodium: 348mg

We are now vegetarians, =/, but one of my favorite chicken recipes.

S'ghetti mozzarella chicken

4 boneless skinless chicken breasts
2 packets Italian style dry spaghetti seasoning
1 can 8oz tomato paste
mozzarella

Directions:
Heat oven to 400 degrees.
Make spaghetti sauce according to one packet.
Add half of the other spaghetti packet to the mixed sauce.
Pour spaghetti mixture into a baking dish.
Place chicken in dish and pour some sauce over it.
Put in the oven.
I don't really know a time, I usually just check on it every 10 minutes.
Once the chicken is cooked through, turn the oven off and sprinkle desired amount of mozzarella on chicken.
Let it sit in the oven until the cheese is melted.

Sooo yummy. I usually serve it with salad and garlic bread. =)

Pumpkin Cheesecake (great for the holidays!)

Crust:

• 1 3/4 cups graham cracker crumbs
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter

Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

I'm gonna try the Creamy Lemon Squares for Thanksgiving this year.
Are they a good treat for that?
and approx. how many does one batch make?

Okay...Just for my own mental note...

What is done.
-OP is updated with all of MY pages from the original thread that have been put into this thread.
-OP is updated with any new recipes that have been placed in this thread
-All categories are updated.


What I need to do.
-Update OP with the recipes in here from original thread that the other 2 mamas have placed in here. - Updated up to page 7. Start at page 8
-Figure out which pages from the original thread still need to be added to this thread and then update the OP with those as well

1/2 cup brown rice
2 small sweet potatoes, chopped (skin on)
2 cups black beans

Boil water, dump these ingredients in.
Dump in 2 tablespoons of red wine vinegar, 1 tbsp sea salt, 1 tsp pepper

Chop 1 large onion, put in 15 minutes later

Let cook until it needs more water. Add water 1/2 cup at a time until mixture seems done.

Feeds 6, at a cost of about $.50 per person, is also very tasty!!

Quoting Aleahs Mommy:“ Kays Pumpkin Cupcakes In Bowl 1 1 can of pumpkin (15oz) 1 2/3 cup of sugar 1 cup of oil/crisco mix all ... [snip!] ... of self rising flour 2 teaspoons of cinamon then add two bowls together put in greased pan back 30 minutes 350 degrees”

i dont have any self rising flour, but those sound amazing.
im gonna have to look for a recipe that uses baking soda/powder.

Double Peanut Butter and Milk Chocolate Chip Cookies

1/2 cup butter or margarine, softened
3/4 cup sugar
1/3 cup creamy peanut butter
1 egg
1/2 tsp vanilla extract
1 1/4 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup chocolate chips
1 cup peanut butter chips

1. Heat oven to 350 degrees.
2. Beat butter, sugar, and peanut in medium bowl until creamy. Add egg and vanilla, beat well. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in milk chocolate chips and peanut butter chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake to 12 to 14 minutes or until light golden brown around the edges. Cool 1 minute on cookie sheet. Remove to wire rack to cool completely. Makes 3 dozen.



Sooooo good!

Parmesan Linguine

1/4 cup all purpose flour
1/4 tsp garlic powder
1/4 tsp black pepper
1 can (14 oz.) chicken broth
1/3 cup Greek yogurt or cream
6 cups cooked linguine, w/out salt
6 tbsp Parmesan cheese
fresh parsley

Combine the flour, garlic powder, and black pepper. In a sauce pan on medium heat, combine the chicken broth and greek yogurt. Gradually stir in the flour mixture, and let simmer until it thickens a bit.
Mix into the cooked linguine, and toss in the parmesan and fresh parsley right before serving.