Iced coffee

I love starbucks, otherwise coffee isn't among my needs everyday. well until the twins came! i'm so happy i found this! It doesn't have that watered down flavor, it's so rich and just ooh so yummy!

Coffee (brewed cold or hot)
cup of ice
12oz can of evaporated milk
14oz can of sweetened condensed milk

Combine your milks and refrigerate. Pour coffee over cup of ice and add as much or little of the "milk" mixture and enjoy! Keep milk mixture refrigerated! 

Two Minute mug brownie

Every time I look at this recipe, I end up making it. One: it's sooo super easy. Two: I always have all the ingredients.

1/4 cup flour
1/4 cup packed brown sugar
2 Tbsp unsweetened cocoa powder
Pinch salt
2 Tbsp canola or other mild vegetable oil
2 Tbsp milk, coffee or water

In a heatproof mug, stir together the dry ingredients until no lumps remain. Stir in the oil and milk until you have a thick paste.

Microwave on high for a minute, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey – like the very best brownie. Eat warm. And even better, with vanilla ice cream!

white chocolate oatmeal cookies

3/4 cup quick-cooking oats
1/2 cup unsalted butter, softened
1/4 cup brown sugar
1 large egg
3/4 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup finely crushed Biscoff (or other spice) cookies (I can never find the Biscoff anymore)
3/4 cup white chocolate chips

Lightly toast your dry oats by placing in a large frypan over medium heat; cook about 4 minutes, stirring frequently, until oats turn golden and become aromatic. Remove from heat and cool.

Use an electric mixer to combine butter and sugar. Add egg and vanilla, mix until combined.

In a separate bowl combine flour, baking soda, salt and Biscoff crumbs. Gradually add flour mixture to butter mixture, beating just until combined. Stir in toasted oats and white chocolate chips.

Chill 30 minutes (up to overnight). If chilling overnight, let sit on counter for 10 minutes or so before scooping.

Heat oven to 350 degrees F.

Drop rounded tablespoons of dough onto cookie sheet Bake 10 minutes or until barely golden brown on the edges. Transfer cookies to wire racks to cool.

CHIFFON FUDGE COOKIES

1 1/2 cups bittersweet chocolate chips, divided
3 large egg whites, room temperature
2 1/4 cups confectioners sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt


Place 1 cup chocolate chips in a microwave-safe container. Melt chips in microwave, stirring every 30 seconds or so, for about 2 minutes or until no longer lumpy. Set aside to cool slightly.


Using an electric mixer, beat the egg whites in a large bowl to soft peak stage. Gradually beat in 1 cup confectioners sugar. Continue beating meringue mixture until it reaches stiff peak.


In a separate bowl, whisk 3/4 cup confectioners sugar, cocoa, cornstarch, and salt. On low speed, beat dry ingredients into meringue just until combined. Stir in lukewarm chocolate and remaining 1/2 cup chocolate chips.


Cover and chill dough for 1 hour (up to overnight). Don’t skip this or your cookies will be too flat.


Preheat oven to 350 degrees. Line cookie sheets with silpat or parchment (do not skip this with these cookies…they will stick).


Place remaining 1/2 cup confectioners sugar in bowl. Roll 1 level tablespoon of dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.

caramel thumbprint cookies

1 1/2 stick of unsalted butter, room temperature
1/2 cup of granulated sugar
1 large egg
1/2 teaspoon of pure vanilla extract
1 3/4 cup of all-purpose flour
1/8 teaspoon kosher salt

Caramel:
1/2 cup of granulated sugar
2 1/2 tablespoons unsalted butter, room temperature
1/4 cup heavy whipping cream

Use an electric mixer to cream together the butter, sugar and egg. Add vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed mixture. Mix just until the dough comes together. Refrigerate for 1 hour, up to overnight.

Scoop level tablespoons of dough and roll into balls.

Place on a silpat or parchment-lined cookie sheet. Hold the cookie steady with one hand and press a light indentation into the top of each with your finger. (I like a pretty big indentation because, let’s face it, the caramel is the best part.) Bake at 350 for 10 to 15 minutes, until they’re barely golden on the sides. Remove from oven and immediately re-poke your thumbprints if they’ve faded. (You can use the tip of a wooden spoon if too hot.) Let them cool. While they’re cooling, make the caramel.

Combine the sugar and 2 tablespoons water in a medium saucepan (high sides). Do not stir. Cook over medium-high heat to a dark caramel color, swirling as it begins to brown to distribute the sugar. While the sugar and water are going at it, heat up the cream in a saucepan or microwave just until warm.

Take off the heat and add your room temperature butter. Whisk the butter in, being sure it’s totally combined. Add your warmed cream and whisk vigorously. Mixture will bubble, then settle down to a velvety caramel.

By now your cookies should be cooled. Spoon as much warm caramel as you can into the indentations of your cookies.

You may have a bit of caramel left over. Drink it before anyone finds out.

potato casserole

2 (1 lb) bags frozen hash browns (cubed ones), defrosted

 1/2 cup melted butter

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup onion, chopped

1 (10 1/2 ounce) can cream of chicken soup

1/2 pint sour cream

10 ounces grated chedder cheese

topping

2 cups crushed corn flakes

1/4 cup melted butter

Directions

Combine potatoes, melted butter, salt and pepper.

Add onion, soup, sour cream and cheese; mix well.

Put in 9x13-inch casserole dish.

Top with topping mixture.

Bake at 350° for 45 minutes.

banana bread

1 1/4 cups sugar

1/2 cup butter (softened)

2 eggs

1 1/2 cups mashed very ripe bananas

1/2 cup buttermilk

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped nuts (optional)

Preheat oven to 350. Grease the bottoms of loaf pan 9x5x3. mix sugar and butter. Stir in eggs until well blended. Add bananas, buttermilk, and vanilla. Beat until smooth. Stir in flour, baking soda and salt until just moistened. Stir in nuts. Pour into pan. Bake about 1 1/4 hours or until toothpick comes out clean. Cool completely (2 hours)

pea mushroom chicken

2 tbls butter

3 chicken breasts

8oz fresh mushrooms (I use sliced mushrooms)

2 tsp garlic salt

1/8 tsp pepper

1 1/2 cups heavy whipping cream

1/4 grated parmesean cheese

1 can of peas

linguine pasta

Start pasta.

In large skillet cook the diced chicken, the mushrooms, and butter until mushrooms brown and chicken is cooked. 

Add garlic salt, pepper, and cream and peas.

Stir VERY often until sauce thickens up. 

Add parmesean cheese and serve over pasta! 

Busy-Day Pork Chops

Ingredients
1/4 cup fat-free milk
1/4 cup Parmesan cheese, grated
1/4 cup seasoned bread crumbs
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
4 boneless pork loin chops (4 ounces)
Cooking spray

Notes / Directions
1. Place milk in a shallow bowl. In another shallow bowl, combine the cheese, bread crumbs, salt, garlic powder and pepper. Dip pork chops in milk, then coat with crumb mixture.

2. Place on a baking sheet coated with cooking spray; spritz chops with cooking spray. Bake at 375° for 9-11 minutes on each side or until a meat thermometer reads 160°.

mashed potatoes

i'll always choose real potatoes over a box!


Ingredients
4 pounds golden creamer potatoes, peeled and cut into quarters
1 bay leaf
Kosher salt and freshly ground black pepper
2 cups heavy cream
3 tablespoons unsalted butter
2 tablespoons chives, chopped


Notes / Directions
Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan . Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.

garlic sauce pasta

i LOVE garlic so this was a must-try! it's so easy and cheap and tastes so yummy!

Ingredients
1 package (16 ounces) bow tie pasta
chicken
1 small red onion, chopped
3 tablespoons olive oil
4 large garlic cloves, minced
3/4 cup chicken broth
1 1/2 teaspoons fresh basil, minced
1 1/2 teaspoons fresh oregano, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup heavy whipping cream

Notes / Directions
1. Cook pasta according to package directions. Cook chicken and keep warm (add to meal at the end) Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, basil, oregano, salt and pepper. Bring to a boil; cook for 8 minutes or until reduced by about half. Stir in cream.

2. Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1-1/4 cups. Drain pasta; toss with sauce.

lasagna

this was the first time I made lasagna and i was making it for my in-laws and grand in-laws so boy was i nervous! but it turned out amazing and everyone asked me for the recipe!

Ingredients
1 pound ground beef
3/4 pound bulk pork sausage
3 cans (8 ounces) tomato sauce
2 cans (6 ounces) tomato paste
2 garlic cloves, minced
2 teaspoons sugar
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
3 tablespoons fresh parsley, minced
3 cups (24 ounces) 4% small-curd cottage cheese
1 carton (8 ounces) ricotta cheese
1/2 cup Parmesan cheese, grated
9 lasagna noodles, cooked and drained
6 slices provolone cheese
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided

Notes / Directions
1. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

2. In a large bowl, combine eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan cheese.

3. Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full).

4. Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting.

buffalo ranch grilled cheese

Ingredients

-4 thick slices of french bread
-2 pads of real salted butter
-2 tbs ranch salad dressing
-3 tbs organic cream cheese
-1 tbs shredded cheddar
-1/2 cup cooked shredded organic chicken breast
-1.5 tbs Frank's hot sauce

Once you've got everything out, combine all the cheeses into a small bowl. Stir together until you get a smooth consistency. Now combine your finely chopped chicken with Frank's hot sauce and stir. Smear on a little over a tablespoon of the mixture onto each slice of bread (or however much you want!). Gently apply 1 pad of butter to the top of the grilled cheese and place it butter side down in your pan. Once they're in the pan, turn the heat to high and butter the other side of the bread. This cheese mixture will melt really quick, so make sure to check the brownness of each grilled cheese about every thirty seconds or so. It'll probably take about a minute and a half once the pans hot and you'll want to take it off when it looks like this on both sides. You'll want to serve these immediately because they're super delicious when they're all gooey and hot.

dijon mustard chicken with linguine

ingredients

linguine, cooked
4 boneless skinless chicken breasts
1 cup chanterelle mushrooms
3 tablespoons olive oil
4 cloves minced garlic
Salt and pepper to season
1/2 cup toasted slivered almonds

Heat olive oil in a large heavy bottomed frying pan over medium low heat. Add chicken breasts, garlic, season with salt and pepper and continue to fry the chicken until completely cooked.
Remove chicken from pan and hold in a warm oven.

Add to the pan:
4 oz white wine. Simmer until volume is reduced by half.

Then add:
2 cups whipping cream
3 tbsp Dijon mustard
Salt and pepper to season.

SImmer until sauce thickens enough to coat a metal spoon. Return Chicken to the sauce, add the chanterelle mushrooms and simmer for an additional 2 minutes. Serve over cooked linguine. Sprinkle with toasted slivered almonds.

Slow cooker chili

This chili recipe is to die for! Everyone was so impressed when I made it!

Ingredients:

1 lb. ground beef
1 stalk celery, finely chopped
½ yellow onion, finely chopped
1 ½ tbsp. chili powder
1 tsp. cumin
½ tbsp garlic, minced
1 (15 oz) can petite diced tomatoes
1 (15 oz.) can tomato sauce
1 (15 oz.) can dark red kidney beans
1 (15 oz.) can beef broth (or water but I use broth)
1 tsp. Worcestershire sauce
Salt and Pepper to taste
Optional Toppings: Shredded cheddar cheese, chopped red onions and sour cream

Directions:

In a saute pan, brown and crumble ground beef with celery, onion and garlic over medium high heat (until meat is completely brown and vegetables are tender). Drain excess grease and pour beef mixture into your Crock Pot. Open cans of tomatoes, tomato sauce and kidney beans (do not rinse or drain), beef broth and dump those into your crock pot. Add chili powder, cumin, Worcestershire sauce and mix thoroughly. Add salt and pepper to taste. Cover with lid and cook on low for 4-6 hours (the longer, the better).
Taste before serving and add more salt and pepper as necessary.
Serve with toppings.

herbed garlic bread

Ingredients


1/2 cup loosely packed flat-leaf parsley leaves, coarsely chopped
1/2 teaspoon dried thyme
1 teaspoon fresh lemon juice
2 medium garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup olive oil
1 loaf (12 inches long) Italian-style white bread


Directions

Heat oven to 350 degrees. Whisk together parsley, thyme, lemon juice, garlic, salt, pepper, and olive oil in a small bowl. Using a bread knife, slice loaf into 12 half-inch pieces, cutting only 3/4 of the way through the loaf so it stays intact. Brush herb mixture liberally between each slice. Wrap loaf loosely in foil. Heat until warm, about 10 minutes. Serve immediately.

chicken alfredo

Super easy, super cheap!

I use Tyson's precooked diced chicken. [Cook it with butter to add moisture. Salt and pepper if needed/wanted]

Classico's Four Cheese Alfredo Sauce

Any kind of pasta that has some sort of hiding place for sauce [elbow macaroni, shells, etc..]

Cook the pasta until ready while cooking the chicken. Add the sauce [and a tad bit of milk to the sauce] to the chicken. Let it warm up the sauce. Throw it all together and done!

Brown Sugar and Balsamic Glazed Pork Loin

Ingredients:

1 (2-3 pound) boneless pork tenderloin (or regular pork loin)

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water

Glaze

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

Directions:

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.