??

Does anyone still check this or use it? We've had a diet change in our family recently and have found a handful of great recipes we now eat regularly. I know there's Pinterest with lots of ideas (where we got these from!), but I always love hearing about tried and true recipes. I still use this blog for some of our favs because it's super convenient but I wasn't sure if anyone else does. Anyway, if anyone is interested, I'd be happy to post some new ones.

Mock Wendy's Chocolate Frosty

16 ounces Cool Whip
1 (14 ounce) can sweetened condensed milk
1 gallon chocolate milk

Directions:
Pour condensed milk and Cool Whip in an ice cream freezer.
Fill to"fill line" with chocolate milk.
Stir all ingredients, then turn on machine and let it freeze!

I halved the recipe from here and it was a huge hit and we enjoyed large frosty's at home for a fraction of the cost!  My kids already can't wait to make it again!  For a crowd, I'd make the full batch!

Chocolate Peanut Butter treats

These are like Reese's Peanut Butter Cups. The recipe says to shape them like eggs (for Easter time) but I just rolled them into balls and squished them down a little bit.

• 4 cups powdered sugar
• 1 1/2 cups Creamy Peanut butter
• 1/4 cup butter or margarine
• 2-3 tablespoons milk
• 3 cups semisweet chocolate chips
• 1 tablespoon Shortening

Mix together the powdered sugar, peanut butter, and butter. Add the milk one tablespoon at a time until it becomes a nice workable dough.  It will be just like play dough, it will be really easy to work with.  Form the dough into egg shapes, and place in the freezer for about an hour.

Place the chocolate chips and shortening in a glass measuring cup.  Microwave 1 minute at a time stirring in between until completely melted.  (You can also use a double boiler if you prefer, but I am lazy)

Dip each egg in the melted chocolate and place on waxed paper until set. (the original recipe says to use a skewer and then slide the dipped egg of and cover the hole- I personally just dipped them about 2/3 of the way, leaving a small amount of peanut butter showing)

Once they are set you can trim any excess chocolate off that may pool at the base with a pairing knife to make them look pretty. Or make some royal icing and pipe some pretty/fun/spooky/ decorations to make them extra snazzy! :)

Red Beans and Rice

Here's another recipe we're enjoying this summer. It's from Kevin and Amanda (check out their site if you haven't!).

1 cup long grain white rice
2 cups hot water
1 teaspoon salt
2-3 tablespoons extra virgin olive oil
1 pkg (14 oz) smoked sausage
1 can red beans
Zatarains Creole Seasoning

Add the rice, water and salt to a sauce pan with a lid. Bring to boil, reduce heat to low, then cover & simmer for 15 mins. Meanwhile, thinly slice the sausage and drain the juice from the red beans into the sink. Add 2-3 tbsp olive oil to to a large skillet and begin heating over medium heat. Add the sausage, give a sprinkling of creole seasoning and stir occasionally for about 7 mins until the sausages start to get sizzly on both sides. Add the red beans and stir until warmed through. About this time, your rice should be done too. Serve the beans and sausage over the rice. Add extra creole seasoning as desired at the table. Serves 2-3.

Moab Salsa

I'm not sure why this is named Moab salsa, but it's sure good!

4 Roma tomatoes, diced
1 small bunch cilantro, chopped
1/2-1 small red onion, diced
1 can corn, drained
1 can black eyed peas, rinsed and drained (by canned pinto, black beans at any grocery store)
1 can black beans, rinsed and drained
1/2 bottle of zesty Italian dressing

Mix all ingredients together and refrigerate a few hours or overnight to let the flavors mix. Add another squirt or so of the zesty Italian and stir just before serving. Sometimes we add avocado before serving. We love it with tortilla chips and Frito scoops!
Enjoy!

Boeuf Bourguignon

This is my mom's recipe. So so so SO good.

1 whole round steak (2 lbs), cut into 1 ½-inch cubes
1/3 cup onion
1 tsp. minced garlic
2 tsp. tomato paste
1/3 cup flour
3 cans beef broth
1 bay leaf
¼ thyme
1 tsp. salt
Scant tsp. white pepper

Heat 2 tablespoons oil in dutch oven. Brown small batches in high heat. Lower temperature and put all meat back in pot. Add onion, garlic; stir until brown.

Add tomato paste and flour; mix well.

Add broth, bay leaf, thyme, salt, and white pepper.
Cook/simmer 3 hours. Then put 2 parts flour/1 part water into container with lid and shake. Strain as you add some to pot. Bring to boil. Add more if it’s too soupy.

Serve with carrots and potatoes (mashed, if desired.)

The Best-Ever M&M Cookies

Taken from Squidoo
(my cousin brought these over a few days ago and we INHALED them. They are soooo good!)

M&M Cookies Recipe

This recipe makes about 50 cookies.

• Serves: 50 Cookies
• Prep Time: 20 Minutes
• Total Time: 35 Minutes

Ingredients

• 1 cup of soft butter (it is critical that it be soft)
• 1/2 cup sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla
• 2 cups regular all-purpose flour
• 1/2 tsp baking soda
• 1/8 tsp salt
• 12-ounce package of M&Ms
  
• 3/4 c chopped nuts (optional see my note in the instructions)

Instructions

Preheat oven to 350 degrees.

In a mixing bowl, cream together the butter and the sugars until light and fluffy. It is critical that the butter be at room temperature in order to make this step work nicely.

Beat in the egg and the vanilla.

In another bowl, mix together flour, baking soda and salt.

Add the dry ingredients to the wet ingredients and mix.

The recipe says to STIR in M&Ms and nuts at this point. I always put the M&Ms right in the mixer. I suppose a couple might get broken but if they are it hasn't caused any serious issues and doing it this way is easy and fast. My boys have never taken nuts to school because of children with allergies and, as a result, have gotten used to their cookies without them. Therefore, we always skip the nuts. That's a matter of personal choice.

Using teaspoons, drop cookies of about one heaping teaspoon onto your cookie sheets, making them about two inches apart. My cookie sheets need to be greased.

Bake for between 10 and 13 minutes. I prefer mine cooked less rather than more. Another personal choice but don't overcook them.

Cool on wire cookie racks.

Boston Cream Pie

This recipe is like a family heirloom! My mom gave it to me, and she got it from her mom, who got it from her mom, who.... you know... It's from scratch and takes a little bit of time but it is SO WORTH THE TIME! If you make this let me know how you like it!

Dinette Cake
1 1/2 C flour
1 C. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1/3 C. shortening
1 egg
1 tsp. vanilla
Heat oven to 350 deg. Measure all ingredients in a mixer bowl. Blend 1/2 minute on low. Beat 3 minutes on high. Pour into greased and floured round 9" pan. Bake 35-40 minutes (mine takes 38 minutes for pure perfection!) Let cool.

Custard Filling
1/3 C. sugar
2 Tbs. cornstarch
1/8 tsp. salt
1 1/2 C. milk
2 egg yolks slightly beaten
2 tsp. vanilla

Blend sugar, cornstarch, and salt in medium saucepan. Combine milk and egg yolks. Gradually stir into sugar mixture. Cook over medium heat stirring constantly until mixture thickens and boils. Boil 1 minute- remove from heat and stir in vanilla. Cool to room temperature.

Glaze
2 oz. unsweetened chocolate
3 Tbs. butter
1 C. powdered sugar
3/4 tsp. vanilla
2 Tbs. hot water

Melt 2 oz. unsweetened chocolate in a saucepan on medium heat.
(if you're using powdered unsweetened chocolate, read the directions on the can for mixing instructions- you usually have to add shortening (I add butter instead because it makes the glaze harden a little bit in the fridge and I LOVE IT) to make it equal the unsweetened chocolate baking squares)
and stir in 3 Tbs. butter.
Stir in 1 C. powdered sugar and 3/4 tsp. vanilla.
Mix in 2 Tbsp. of hot water a tiny bit at a time until at a pouring consistency.
Requires quite a bit of mixing- mixture will become shiny and smooth. Do not overcook!

Assembly
Remove cake from pan and slice horizontally in half. Spread custard filling (I like to double the custard recipe for extra good stuff in the middle!) on bottom layer of cake. Place top layer back on. Pour/spread glaze over top and enjoy!! I like to make the chocolate drizzle over the top and down the sides of the cake. Is your mouth watering yet?!

Post script: Can you believe how long we've been sharing recipes on this blog? I was browsing through the dessert section to make sure I don't duplicate this recipe and noticed we've been posting since 2007!!! WOW!! Thanks for expanding my family's recipe and menu favorites!! I've loved this!!!

Fake Shake

In blender add:


3 c milk
1 T. unsweetened cocoa
3 very frozen bananas


Blend up and there ya go!  And I don't have a fancy blender!
Helpful hint:  When my bananas are just over ripe or really ripe, I peel them, break them in half, and place them in a freezer zip lock bag so that I have them on hand for this, smoothies, banana bread, or whatever.

Green Salsa

I am so ready for food out of the garden!  I've been looking for more recipes with tomatillos.  I love this sweet/spicy salsa so much that I can drink it!  I'm not even kidding!  It's also good in burritos or on top,  tacos, enchiladas, and straight up!

8-10 tomatillos
1 small bunch of cilantro
4 jalapenos (seeds removed if you don't want spicy)
1 T. lime juice
1/3 c sugar
1/4 c water
Blender

Peel off the husk around the tomatillo and wash.  Put them in your blender and blend them all up with cilantro, jalapenos, lime juice, sugar and water.
Eat right away or refrigerate for later. 
{I've never had any left to refrigerate so I'm not sure how long it keeps.}

Penne Pasta with Black Beans and Mango

We love mangos so we are willing to try anything that has it! Plus, we're always looking for good meals without meat. We decided this one was good enough to have again. :) It's not super amazing, but it's good, simple and different!

1 14-oz can chopped tomatoes
1 sm. onion, chopped
3 cloves garlic, crushed
1 can black beans, drained and rinsed
2 T olive oil
4 oz penne pasta, al dente
1 mango, peeled and cubed
1/2 c fresh basil leaves, sliced
salt and freshly ground pepper, to taste.

Simmer tomatoes, onion, and garlic in a medium saucepan over medium heat for about 10 minutes. Add beans and oil and cook one additional minute. Place cooked pasta in a serving bowl and spoon bean sauce over top. At table, let everyone top with mango, basil, salt, pepper, to taste.

Corn Salad

This recipe is from Paula Deen. It's SOOOOOOO yummy! We had it with our ham and potatoes for dinner on Sunday.

2 cans whole kernel corn, drains
2 cups grated cheddar cheese
1 cup mayonnaise (we use miracle whip--and not a full cup)
1 cup green pepper, chopped
1/2 cup red onion, chopped
1 (10 1/2 ounce) bag coarsely crushed Fritos chili cheese corn chips

Mix first 5 ingredients and chill. Stir in corn chips just before serving.

Note: If you aren't going to eat it all in one sitting (there's always some left with our family), I would suggest just adding the fritos to your servings. If you mix it in and save some, the fritos will be soft instead of crunchy and it's just not as good!

Refried Beans

You know we are a mexican food loving family right? There is nothing yummier than some homemade refried beans. The canned stuff is so blah. The cannery beans are a step up but still pale in comparison to making them yourself. We have made these 3 times in the last month. Cook up some uncooked tortillas from costco and you have one easy meal!

1 lb pinto beans (about 2 cups)
1/3 cup dehydrated onion
2 1/4 tsp. salt
1/4 tsp. pepper
1 tsp. minced garlic
1/2 tsp. cumin

Sort, rinse, cover with water, and soak beans (either over night or boil for 2 minutes and then cover and let sit for an hour). Drain soak water and rinse beans again. Return beans to pan or to crockpot. Add remaining ingredients and cover beans with fresh water. I should have measured how much water exactly but it probably depends. Cover and simmer beans for 4 hours or cook in crockpot as long as you want (probably low for 6 hours or high for 4). You really can't cook them too long. Just keep an eye on your water level. If it gets low add more water. After cook time check water level. If there is still a fair amount of water, turn the heat up and bring to a boil. You really don't want to drain any of the water as all the flavor is there. Keep in mind as you mash the beans and let them sit they will thicken up. You can always add water as needed. Mash beans. If still runny, turn heat up to medium and cook while stirring to prevent sticking until beans thicken.

Hearty Beef Stew for the Crockpot

Back in January David and I spent a day in the kitchen making and freezing meals for after the babe was born. We ended up with about 20 different meals. It has been great. This is one of the meals we made and froze. I wasn't sure how it would turn out and was very impressed! It froze wonderfully and it is the perfect stew. I don't like "stews" that are no more than veggies sitting in a broth. This is a nice and thick yummy stew! A little prep work but very worth it!

5 pounds boneless chuck roast, cut into 1 1/2-inch pieces
Salt and pepper
2 tablespoons canola oil
2 medium yellow onions, finely chopped
1 (6-ounce) can tomato paste
2 cups low-sodium chicken broth or beef broth
3 tablespoons soy sauce
2 bay leaves
1 pound carrots, peeled, and cut into 1-inch pieces
1 pound red potatoes, washed and cut into 1-inch pieces
1 teaspoon dried thyme
2 tablespoons Minute tapioca
2 cups frozen peas

After the meat has been cut into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium heat until the oil is rippling and hot. Cook half of the beef until it is well browned on each side, about 4 minutes. No need to cook it all the way through – just get some great brown color all around. Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible. Add carrots and potatoes.

Return the skillet to medium heat and add the onions and 1/4 teaspoon salt and cook until the onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, thyme, 1/2 teaspoon salt, 1/2 teaspoon pepper and bay leaves. Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat and vegetables.

Stir the tapioca into the slow cooker. Cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.

Discard the bay leaves from the stew. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Serve.

Let's make Whoopie...

... Whoopie Pies, that is!!
Also known as (soft)homemade oreos

1 pkg. devil's food cake mix
2 eggs
1/2 cup oil

Mix together, roll into small balls and place on ungreased cookie sheet. Bake for 11 minutes at 350* (if you make the balls too big they fall apart when making them into the whoopie pies)

Stir up a tub of cream cheese frosting and spread between two cooled cookies. (add food coloring if you want to coordinate with a holiday {pink for V-day, green for St. Patricks Day, etc.})

Buttermilk Biscuits

These biscuits are big and flaky- perfect for a breakfast sandwich, or anything really.

1 cup buttermilk (or 1 cup milk plus 1 tablespoon lemon juice or vinegar)
2 cups flour
4 tsp baking powder
1/4 tsp. baking soda
3/4 tsp. salt
2 Tbsp. butter
2 Tbsp. butter flavored shortening

Mix dry ingredients and cut in butter and shortening. Add buttermilk. It will be very sticky! Using lots of flour pat out to 1/2 inch thick and fold into quarters. Repeat patting down and folding up several more times adding flour as necessary. This will help make these biscuits nice and flaky. Finally roll or pat out to 1/2 inch thick and cut into biscuits. You should be able to get 6-9 big biscuits depending upon how big/thick you cut them. They will rise very big. Place in a greased pan and cook at 450 degrees for 15-20 minutes.

Pineapple and Green Chile Pork Tacos

3 lb. boneless pork roast (or beef)

1 (20 ounce can) crushed pineapple with juices

1 (16 ounce) jar tomatillo salsa (my favorite is Herdez, if you can't find it next to regular salsa, look by the mexican food- you know like the dried peppers and stuff)

2 (4 ounce) cans green chiles, undrained

2/3 cup brown sugar

corn tortillas
cheese
chopped cilantro
sour cream
guacamole

Combine first 5 ingredients in the crock pot and cook on high for four hours or on low for 6 to eight hours. Shred pork, season to taste with salt and pepper. In a colander, drain juices from crock pot. Mix shredded pork with pineapple/salsa mixture that remains in colander and serve in tortillas with desired accompaniments.