Cake Cookies

There are so many variations you can do with this easy cookie recipe. This oreo style includes the frosting recipe.

Ingredients:
-1 box devils food cake mix (you can use other flavors too)
-1/3 c. oil
-2 eggs

Mix all together. Put in ball shape on ungreased cookie sheet. Bake in 350º for 10-12 minutes

Other Additions: Chocolate chips, mint chips, white chips, peanut butter chips, or raisins.

Frosting Recipe:
4 oz. Cream cheese, softened
1/4 cube butter (2 Tbs.), softened
Powdered sugar to desired consistency like frosting

Mix well.
Put frosting on bottom of one cookie and add a cookie on top, Oreo style.
These taste really good well chilled!

Easy Chicken Parmesan

1 jar (26 oz.) spaghetti sauce

6 Tbsp. Grated Parmesan Cheese, divided

6 small boneless skinless chicken breast halves (1-1/2 lb.)

1-1/2 cups Shredded Mozzarella Cheese

HEAT oven to 375°F. Pour sauce into 13x9-inch baking dish. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to coat both sides with sauce. Cover with foil.

BAKE 30 min. Uncover.

TOP with remaining cheeses; bake 5 min. or until chicken is done (165ºF) and cheese is melted.

{This is delicious over your favorite pasta!! Tonight we are trying it with the Large Shells kind.}

Chewy Granola Bars

I got this recipe off of Her blog, that I love...

Chewy Granola Bars Recipe:

• 2 1/2 c. Oats - quick rolled oats
• 1/2 c. Rice Krispies
• 1/4 c. coconut
• 1/2 c. M&M minis
• 1/2 c. brown sugar
• 1/2 tsp. salt
• 1/2 c. butter, softened
• 1/4 c. honey
• 1/2 tsp. vanilla

Add all of the ingredients and mix together until combined. Press into a square 8×8 pan. Bake at 350° for 18-20 minutes. Cool for 10 minutes and score into bars. Let it set completely and then cut into bars. For thinner bars, press mix into a 9×13 pan. They seem to set a little better in the 9×13 pan. For additional topping ideas visit my Mini Chip Granola Bars post.

You can do different variations like add 1/4 c. peanut butter instead of honey or add raisins and cinnamon instead of chocolate. Let me know if anyone tries something different!!

Sweet Chex Mix YUMMY!!!!

My love of cooking is starting to take off....I have loved watching the food network for sometime now, and with just recently getting married I have found myself more and more wanting to cook and try new things. This recipe isn't so new, but I have discovered it when I was trying to find some goodies for a Halloween party that I was in charge of....ENJOY!! it's super super easy I made it less then 20 minutes!!

(this makes a HUGE portion, just for a quick taste I would cut the recipe in half)


MIX IN LARGE BOWL:
1 12 oz box of golden grahams
1 16 oz box of rice chex
4 cups of coconut
2 cup slivered almonds

BOIL FOR 5 MINUTES OR TO HOLD BOIL STAGE. POUR OVER CEREAL MIX AND COOL ON WAX PAPER:
1 1/2 cup butter? (not margarine)
2 cups sugar
2 cups light corn syrup

Sesame Chicken

Sesame Chicken

4 boneless, skinless chicken breasts
½ cup cornstarch
Canola oil
1 1/3 cup water
¼ cup sugar
2 Tbsp. Soy Sauce
2 Tbsp. Oyster Sauce
½ tsp. garlic powder
2 Tbsp. cornstarch
1 ½ cups broccoli, cut into small pieces
Sesame seeds

Cut chicken into 1 inch cubes. Put ½ cup cornstarch in plastic bag and toss chicken cubes in bag until well coated. Add enough canola oil into your skillet to generously coat bottom. Fry chicken until medium brown. While chicken is frying, prepare sauce by mixing in saucepan water, sugar, soy sauce, oyster sauce, garlic powder and cornstarch. Stir mixture over medium heat until thickened and pour over chicken. Simmer 3 minutes. Add prepared broccoli and steam until desired tenderness. Stir in sesame seeds and serve over rice.

Caramel Syrup / Buttermilk syrup

Our family cannot go back to maple syrup after having this on our pancakes, french toast, and waffles.

Caramel Syrup

1 cube of butter
1 cup of sugar
½ cup of buttermilk
½ tsp. baking soda
1 tsp. vanilla


Mix in a sauce pan over medium heat. Stir regularly until it boils. Scrape bottom to avoid scalding.

Wild Rice Soup

This is one of my absolute favorites! I'm sure quite a few of you have this recipe from me already. Fall is a great time for soups, and especially with THE BREADSTICKS!!!! yum

Wild Rice Soup (minnesotta)

¼ c. butter
¼ c. flour
Med. Onion, chopped
3 c. chicken broth
1 c. white rice cooked
1 c. wild rice cooked
1 c. diced ham
½ - 1 c. shredded carrots
3 Tbsp. sliced almonds
Salt and pepper to taste
1 pint half and half
Parsley, snipped fresh


Sauté onion in butter, blend in flour and mix until smooth.
Add chicken broth and bring to a simmer, stirring. Add rice, ham, carrots, almonds, salt and pepper. Simmer for 10 minutes
Add parsley and half & half. Heat to serving temperature.

I have also made this soup ahead of time (like the night before), which I think makes it yummy because then the flavors can blend and come out stronger. You can make it all and then reheat in a crockpot or pot, or you can make it without the half and half and just add it before you serve.