Brown Sugar Barbecue Chicken & Cheesy Garlic Pull Aparts

These are 2 of my favorite recipes!  I love this Barbecue sauce recipe!
You can find these both here.

Sweddish Pancakes

This is my favorite pancake recipe!  I grew up with my dad making these every weekend for us!
You can get the recipe here.

Strawberry Slush

I'm guest posting over at Your LDS Blog today. This is my favorite, easiest, most refreshing slush!  Find the recipe here: Strawberry Slush

Apple Dumplings

My sister made this for us up at our cabin over the fourth of July!  It was to die for!  Hope you like it!  It will be a great recipe when you have lots of apples on your trees that you need to make something with and great for a fall dessert too!

2 apples
2 crescent roll tubes
cinnamon
2 cubes butter
1 1/2 C sugar
1 tsp vanilla
1-12 oz can Mountain Dew

Peel and wedge apples into 8 slices.  Roll up one piece of apple in each crescent roll.  Place in baking dish or on a cookie sheet. Sprinkle with cinnamon.  Melt butter in sauce pan until barely all melted.  Take off heat and add sugar- it will be very grainy and sugary.  Don't dissolve sugar all the way.  Add vanilla.  Pour over crescent rolls.  Pour Mountain Dew around edges of pan or dish.  Bake  at 350 for 20-30 minutes until golden brown.  Serve with whipping cream or ice cream!  Soooo delicious!!

Raspberry Cheesecake Dessert

This recipe is so yummy, we had this at a family reunion last summer and I just found the recipe!  I can't wait to make it myself!
from the kitchen of Stephanie

1st Layer
2 pkg or 2 1/2 C grahm crackers
2 cubes butter

2nd Layer
2 8 oz cream cheese
1 can sweetened condensed milk
1-2 tsp lemon juice

3rd Layer
2 boxes raspberry danish plus 1 3/4 C cold water
2 small round frozen sweet raspberries with syrup

1st Layer
Crush grahm crackers and mix with melted butter.  Press into a 9x13 pan.

2nd Layer
Soften cream cheese, mix in milk and lemon juice.  Spread over grahm cracker crust.

3rd Layer
Mix danish, cold water and unthawed raspberries in saucepan.  Cook until thick.  Let cool a little.  Pour over cream cheese mixture.  Refrigerate until served.  SOOO Yummy!

Sour Cream Noodle Bake (YUM! YUM! YUM!)

Ok I found this recipe on a blog called "The Giant Blog of Cooking" it is from here Pioneer Woman.
This recipe is soooo good!  My husband actually made it for us last night.  It is like a creamy easy lasagna.  Go try it!

Ingredients


■1-¼ pound Ground Chuck
■1 can 15-ounces Tomato Sauce
■½ teaspoons Salt
■Freshly Ground Black Pepper
■8 ounces, weight Egg Noodles
■½ cups Sour Cream
■1-¼ cup Small Curd Cottage Cheese
■½ cups Sliced Green Onions (less To Taste)
■1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
 Serve with crusty French bread.

Banana Chocolate Chip Muffins

If you love banana bread like my family- you will love these muffins!!!  This is what we had for breakfast today!  Sooooo Yummy!  They are so ooey gooey moist! I found this recipe here-http://mycupcakejourney.blogspot.com/2011/02/banana-chocolate-chip-muffins.html

Banana Chocolate Chip Muffins


Mix together

3 to 4 large bananas mashed
1/2 c. sugar
1 egg slightly beaten
1/3 c. melted butter
In another bowl combine

1 1/2 c. flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Pour dry ingredients into banana mixture and stir to combine. Add 3/4 c. chocolate chips or if you prefer, leave it plain. Line muffin tin with liners and fill 3/4 full. Bake in a preheated 350 degree oven for 17-20 minutes or until toothpick comes out clean. ENJOY!

Buttermilk Pancakes with Caramel Syrup!!!

HI, It's been a little while!  I just had to post this wonderful recipe that my sister in Colorado gave me  a few years ago!  It is so yummy and my kids ask for it for dinner at least once a week.  This is the syrup recipe that we had at our ward breakfast a few weeks ago that everyone was dying over!  So here it is...

2 1/2 C flour
4 tsp baking powder
1 tsp salt
1 tsp soda
2 eggs
4 T oil
2 1/2 C buttermilk

Combine dry ingredients.  Add eggs, oil and buttermilk and mix.  Pour onto hot griddle.  Serve with Buttermilk (Caramel) Syrup!  These are to die for!!!

Buttermilk (Caramel) Syrup
1/2 C butter
1 C buttermilk
2 C sugar
1 tsp soda
1 tsp vanilla

In large pan, melt butter, add milk and sugar.  Stir until dissolved.  Bring to a boil.  Remove from heat and add soda and vanilla.  Use large pan because it expands alot!

White Chocolate Dipped Gingersnaps

Ok- I saw this idea on a blog somewhere and thought I would try it.  I'm not a huge white chocolate fan but I am in love with these cookies!  They were like little pieces of heaven melting in my mouth!  And my hubby does not like gingersnaps and he loved them!  Give them a try!  I made the "Grandma Kohler's Gingersnaps" Recipe  down a few posts on this blog.  I made bite sized cookies and the recipe made more than 11 dozen cookies!  I took these out as Thank You's for helping with our last baking class,  Hope they all like them!

Blessing Mix

from the kitchen of Stephanie

2 c Bugles brand corn snacks (shaped as a cornucopia, a horn of plenty)
2 c pretzels (represents arms folded in thanks and prayer)
1 c candy corn (during the first winter, the pilgrims were each allotted only 5 kernels of corn per day because food was so scarce)
1c dried or candy fruits (thanksgiving is the celebration of the harvest)
1 c. peanuts or sunflower seeds (seeds represent the potential of a bounteous harvest for the next season if they are planted and well tended)

In a large  bowl mix all ingredients together. Other ingredients such as dry cereals, candies, or marshmallows can also be added. Make this mix as a family and eat while discussing each ingredient and how it relates to Thanksgiving.

Licorice Caramels

from the kitchen of Stephanie

These are my favorite!!!

1 can (14 oz) sweetened condensed milk
2 c sugar
1 c butter
1/4 tsp salt
1 1/2 c light  corn syrup
1 tsp anise extract
black food coloring paste

Combine first 5 ingredients in a heavy saucepan and cook until mixture reaches 234 degrees.  Stir constantly.  Add anise extract and enough black food coloring to obtain desired color.  Pour into a buttered 9x13 pan and let cool.  Cut and wrap in waxed paper.  (Other flavors and colors can be added instead of the anise extract and black food coloring.)

Peach Cobbler

from the kitchen of Stephanie

3/4 c flour
1/8 tsp salt
2 tsp baking powder
2 c sugar, divided
3/4 c milk
1/2 c butter
2 c freshly sliced peaches

Sift flour, salt and baking powder.  Mix with 1 c sugar, slowly stir in milk to make batter.  Melt butter in 8x8x2 inch pan.  Pour batter over butter.  Do not stir.  Mix peaches with remaining 1 c sugar and carefully spoon over batter.  Bake 1 hour at 350.  Serve hot or cold.  Double this recipe for a 9x13 pan.

Almond Punch

from the kitchen of Stephanie

1 (12oz) can frozen orange juice, thawed
1 (12oz) can frozen lemonade, thawed
3 c sugar
2 tsp vanilla
2 tsp almond extract
20 c water
2 qt Sprite

Mix together and serve.  This drink is sooooo yummy and perfect for fall and holiday parties!

Chicken Enchiladas

from the kitchen of Stephanie

uncooked flour tortillas
shredded chicken
1 pt whipping cream
cheese
Peach Pineapple Chiptole Salsa (from Walmart)

Cook chicken until tender, cut or shred into pieces.  Mix chicken, salsa and cheese in a bowl.  Cook tortillas on skillet.   Pour whipping cream in a large shallow dish.  Dip each tortilla in whipping cream and fill with chicken mixture.  Place in baking dish, cover with cheese then pour the rest of the whipping cream over top.  Bake at 350 for 30-40 minutes or until cheese is melted and heated through.   SOOO YUMMY!

Wonderful Garlic Mashed Potatoes

from the kitchen of Stephanie

8-10 med red potatoes
1 8oz pkg cream cheese
1 cube of butter
1/2-1 C sour cream
garlic seasoning to taste
salt & pepper

Wash and scrub potatoes.  Boil unpeeled potatoes in pot of water until tender.  Drain water, mix with beaters.  Alot of the potatoe skin will come off and get stuck in the beaters- pull out and throw away.  It is good to have small pieces of the skin left in the potatoes.  Add butter, cream cheese, sour cream and  seasonings and serve hot- Oh SOOOO YUMMY!!

Hot Pepper Jelly

from the kitchen of Stephanie

This jelly is great over cream cheese and served with crackers or tortilla chips.   So yummy!

2 lg green bell peppers
1 lg red bell pepper
6 med jalapeno peppers ( always use gloves)
6 1/2 C sugar
1 1/2 C apple cider vinegar
1 box Ball Pectin premixed- use both pouches
Chop peppers in blender.  Combine peppers, vinegar and sugar in large pan.  Bring to full boil for 8-9 minutes, stirring constantly.  Remove from heat, add pectin.  Mix well and return to heat.  Boil for 2 more minutes.  remove from heat.  Ladle into jars.  Process for 5 minutes.  Makes 3-4 pints.

Yummy Zucchini Bake

from the kitchen of Stephanie

This recipe is so wonderful and rich!  The best way to use up all that zucchini from your garden!

4 med zucchini, sliced 1/2 inch thick
2 C carrots, sliced
1 C onion, diced
1 1/2 C butter
2 cans cream of chicken soup
1 C sour cream
4 1/2 C Mrs. Cubbison's dressing

Boil zucchini and carrots until tender.  Drain.  Saute onion in 1 cube butter until tender.  Stir in 3 cups dressing, soup and sour cream.  Gently stir in vegetables.  Put in buttered 9x13 pan.  Melt 1/2 cube butter abd add 1 1/2 cups dressing.  Toss and sprinkle over top.  Bake at 350 for 30-40 minutes.

Homemade Ice Cream

from the kitchen of Stephanie
Our all time favorite!!!!

4 eggs
2 c sugar
4 c heavy whipping cream
1-2 c milk
4 c fruit ( our favorite is using 2 comtainers frozen raspberries with syrup and about 3-4 cut up bananas)
2 tsp vanilla
1 tsp salt (opt)

Beat eggs and add sugar.  Beat some more.  Add in cream and milk, mix together.  Add fruit, vanilla and salt.  Put in ice cream freezer and freeze.
This is our favorite to have at birthday parties!

Amish Breakfast Casserole

from the kitchen of Stephanie

Ingredients
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese

Directions
1.In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
2.Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.

Cookie Salad

from the kitchen of Stephanie

2 small (3 oz) pkg vanilla instant pudding
2-2 1/2 c buttermilk
1 8 oz Cool Whip
1 can pineapple chunks
3 cans mandarin oranges
1 pkg fudge striped cookies

Mix pudding and buttermilk together.  If too stiff add a little more buttermilk.  Fold in Cool Whip.  Drain fruit and add to pudding mixture.  Just before serving break up 3/4 pkg of cookies and mix into salad.  So yummy!