Similar to Nesquik Chocolate Milk
Ingredients:
2/3 cups sugar
1/3 cup cocoa powder
pinch of salt
Directions:
Pour ingredients into mason jar, shake well. You can even double up on the ingredients to make more.
Add desired amount to 8oz glass of milk. My kids use 2 tbsp in their milk.
Enjoy!
Homemade Gingerbread cookies:
Ingredients:
2 1/2 cups flour
1 1/2 tsp ground ginger
1 tsp cinnamon
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp ground cloves
6 tbsp sugar
1/4 cup butter softened
1/2 cup molasses
1 egg white
Directions:
-Combine flour and cloves and mix well.
-Cream butter and sugar in a large bowl for 3-5 mins, until light and fluffy.
-Add molasses and egg white to liquid mixture, mixing well.
-Add flour mixture until well incorporated.
-Shape dough into 2 balls, wrap in plastic wrap and chill for 1 hr in fridge.
--Preheat the oven to 350 degrees. Line cookie sheet with aluminum foil and spray with cooking spray.
-Take 1 dough ball from fridge and roll out onto well floured surface, until 1/3 - 1/4 in thick.
-Dip cookie cutters in flour and press into flattened dough.
- Put on cookie sheet and bake for 8-12 mins.
Icing:
1 cup powdered sugar
1 tbsp milk
1/2 tsp vanilla extract
Directions:
-Combine all ingredients in small bowl, stir well.
-If you want separate colors, separate into individual bowls and add a few drops of food coloring.
-Stir well to ensure even coloring.
-Use knife to apply even layer to the cookies.
** Top with sprinkles if you chose to!**
Homemade Pancakes:
Ingredients:
1 1/2 cups flour
3 1/2 tsp baking powder
1 tsp salt
1 tbsp sugar
1 1/4 cups milk
1 egg
3 tbsp melted butter
1 tsp vanilla extract.
**Make as you would a regular pancake and add your favorite toppings or food coloring as the seasons and holidays change :)
((Makes 12 pancakes))
Easy pasta Carbonara
Ingredients:
1/2 lbs bacon ( I use a whole package)
1 whole small onion
5 cloves of garlic
1 cup chicken stock
1/2 bunch of parsley
2 whole eggs
1/2 cup parmesan cheese (plus more for garnish)
1/2 lbs linguine
2 tbsp butter
1 tsp black pepper
Directions:
-Slice bacon into thin slices and cook on stove top until cooked. Set bacon aside but leave the grease in the pan.
-Chop onion finely and cook onion for 2-3 mins over medium heat in bacon grease.
-Add garlic to onion. Remove from heat and discard grease.
-On high pour chicken stock into a pan. Add bacon, onion and garlic. Simmer cover on low heat. Do not let too much chicken stock evaporate.
-In a bowl add parsley, 2 eggs, parmesan cheese (leave a little parsley for garnish). Mix ingredients well with a fork.
-cook pasta in a large pot. Drain pasta after about 10 mins or until soft.
-Add very hot pasta to egg mixture and mix thoroughly. Add bacon and onion garlic mixture and mix thoroughly.
-Add 2 tbsp butter to mix. Salt and pepper for taste and add garnish.
Pumpkin Pie
Ingredients:
3/4 cup brown sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) pumpkin puree
1 can (15oz) evaporated milk
1 pie crust
Directions:
-Mix sugar, cinnamon, salt, ginger and cloves in a small bowl.
-Beat eggs in large bowl. Pour pumpkin and sugar/spice mixture. Gradually stir in the evaporated milk.
-Pour into pie shell.
-Preheat the oven to 425 degrees. Bake for 15 mins.
-Reduce temp to 350 and bake for an additional 40-50 mins or until knife inserted in the center comes out clean.
-Cool for 2 hrs. Serve or refrigerate.
Chocolate chip Cheesecake:
**This recipe my mother has been making since I was a kid and I am now passing the tradition down in my family as my younger girls grow.
Ingredients:
6 oz package of cream cheese (softened)
14 oz can sweetened condensed milk
1 egg
1 tsp vanilla extract
1 cup mini chocolate chips
1 tsp flour
1 chocolate pie crust
Chocolate Topping:
1/2 cup mini chocolate chips
1/4 cup heavy whipping cream
Directions:
-Preheat oven to 350 degrees.
-Beat cream cheese and sweetened condensed milk until smooth.
-Add egg and vanilla.
-Toss chocolate chips with flour and add.
-Pour into pie crust.
-Bake for 35 mins or until center springs back.
-Cool completely.
Chocolate glaze Melt:
-Melt mini chocolate chips with heavy whipping cream in microwave for about 1 min. Remove and stir until well combined thick and smooth.
-Pour over top of cooled cheesecake. Refrigerate.
Thumbprint chocolate chip pumpkin Cookies:
Ingredients:
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp cloves
1/2 tsp salt
1/2 cup butter softened
1 1/2 cups sugar
1 cup canned pumpkin
1 egg
1 tsp vanilla extract
chocolate chips (the amount you would like)
Directions:
-Preheat the oven to 350 degrees
-Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Set aside.
-In a medium bowl cream together 1/2 cup butter, sugar, add pumpkin, egg and vanilla extract, beat until creamy.
-Mix dry ingredients with wet ingredients (if desired add chocolate chips to batter).
-Drop dough onto greased cookie sheet by the tablespoonfuls. Flatten slightly.
-Bake for 15-20 mins.
-When cooled a little put your thumb in the center and push down a little add melted chocolate to fill center, or whatever you desire, hershey kisses, jam/jelly :)
**Melt chocolate chips add a little allspice, mix together. Pipe some melted chocolate onto pumpkin thumbprints after they have cooled a little.
Flaky buttery Biscuits:
Ingredients:
1 1/3 cups flour
2 1/2 tsp baking powder
1 tsp salt
6 tbsp chilled unsalted butter (cut into small pieces)
3/4 cups milk
***Cooks Note: For softer, cakier biscuits, add more milk and spoon the mixture onto baking sheet. Firmer biscuits require less milk and should be rolled and cut out***
Directions:
-Preheat oven to 450 degrees
-Butter or line baking sheet
-For softer biscuits; drop 2 tbsp of dough onto lined baking sheet. For firmer biscuits, turn the dough out onto a clean surface and gently knead just to bring the dough together. Carefully roll out the foight about 3/4 inch thick.
-Using biscuit cutters or sturdy glass, cut about 12 biscuits re-rolling any scraps. Place on lined baking sheet.
-Bake buscuits 13-15 mins or until golden brown
Sugar Cookies:
Ingredients:
2 cups flour
1/4 tsp salt
1/2 tsp baking powder
1 stick butter
1 cup sugar
1 egg
2 tbsp milk
1/2 tsp vanilla extract
Directions:
-Whisk together flour, salt and baking powder, set aside.
-Cream butter and sugar until light and fluffy. Add egg, milk, vanilla and mix together until well combined.
-Slowly add flour mixture to wet mixture until well combined.
-Transfer dough to work on surface. Shape into 2 disks, cover with plastic wrap and refrigerate for 1 hr.
-Preheat oven to 350 degrees.
-Roll dough 1/8 thickness, cut into desired shapes with cookie cutters.
-Bake for 10 mins or until lightly brown.
Icing:
Ingredients:
1 cup confectioners sugar
3 tbsp milk
2 tsp light corn syrup (or 2 tsp honey)
1/2 tsp vanilla extract
food coloring
Directions:
-Using a whisk; mix sugar and milk until no dry sugar remains.
-Add corn syrup, extract and coloring to mix
-Spread on baked cookie (thickness spread on how you would like it)
Scalloped Potatoes:
Ingredients:
4 cups thinly sliced potatoes
3 tbsp butter
3 tbsp flour
1 1/2 cups milk
1 tsp salt
a dash of cayenne pepper
1 cup shredded cheese
1/2 cup parmesan cheese (to sprinkle on top)
a dash of paprika on top
Directions:
-In a small sauce pan melt butter and blend flour.
-Let sit for a min.
-Add all of cold milk, stirring with a whisk.
-Season with salt and cayenne pepper.
-Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
--Reduce heat and stir in cheese.
-Place 1/2 of the sliced potatoes in a lightly greased dish.
-Pour half of the cheese sauce over potatoes.
-Sprinkle remaining cheese on top.
-Top with paprika for color.
-Bake uncovered for 1hr at 350 degrees
Cranberry Sauce:
Ingredients:
1 bag (12oz) fresh cranberries (about 3 1/2 cups)
2 cups sugar
2 cups water
Directions:
-Place cranberries in a strainer, rinse with cool water and remove any stems and blemished berries.
- In a 3 quart sauce pan heat sugar and water to a boil over medium heat. Stirring occasionally.
-Boil about 5 mins. Stir occasionally until cranberries start to pop.
-Cover and refrigerate for about 3hrs or until chilled.
Homemade Chocolate Fudge:
Ingredients:
2tbsp butter
2/3 cups evaporated milk
1 2/3 cups brown sugar
1 1/2 cups semi sweet chocolate chips
1 tsp vanilla extract
Directions:
-Combine butter, milk and brown sugar in saucepan over medium heat. Bring to a boil.
-Cook 4-5 mins stirring constantly.
-Remove from heat
-Stir in Chocolate chips and vanilla
-Beat about 1 min or until mixture is thoroughly combined
-Put wax or aluminum foil in an 8x8 pan (I butter pan so the wax paper stays better before lining with wax paper). Pour mixture into pan. Cool for about 15 mins. Put in fridge for about 2 hrs. Cut fudge into squares and enjoy!!
**Ive done numerous different recipes with epic fudge fails, this one works really well and the one I am sticking with!
So I have decided to add recipes to another site as well. I am trying to keep up with this one, but maybe joining an actual cooking site it will give me more of an incentive to post more frequently.
You can follow my other recipes on:
http://www.justapinch.com/me/feistymomma82
My friend got me into it, cause shes very much a part of that website and gets a lot of her recipes from there and even shares some of her own. Its easy to navigate around and simple to understand (even for me, things get so confusing for me very fast).
I hope you will check it out and enjoy, as I have just started it today. Thank you :D
Chocolate chip Pumpkin Bread
Ingredients:
1 1/2 cup flour
1 tsp ground cinnamon
1/2 tsp salt
1 tsp baking soda
2 eggs
1 1/2 cups sugar
1 1/4 cup canned pumpkin
1/2 cup canola oil (or 3/4 cup melted butter)
**As many chocolate chips as you desire**
Directions:
- Preheat oven to 350
- Mix together in a large bowl; flour, cinnamon, salt, baking soda
- In another bowl beat eggs, sugar, pumpkin and canola oil, until ingredients are combined
- Pour wet ingredients into dry, mix until smooth
- Fold in chocolate chips
- Pour pumpkin mixture into greased loaf pan
- Bake for 60-70 mins
Enjoy!! This was an absolute BIG hit with my family. I am going to have to make two loaves next time!!
Ingredients:
6 boneless skinless chicken breasts
6 slices American cheese
10 oz can condensed cream of mushroom (or celery) soup
1 cup chopped onions
3 tbsp water
1/4tsp pepper
Directions:
-Spray crockpot with cooking spray
-Layer bottom with chopped onions
-Place chicken breasts and 6 slices of cheese on top
-combine remaining ingredients and pour over chicken (make sure chicken is fully covered)
-Cover crockpot and cook on low for 6-7hrs, until chicken is tender.
Also my family love rice, I cook up some white rice on the side and put it down on my families plates and then put the chicken and the gravy over it, also a side veggie is great!
Enjoy!!
Ingredients:
1 cup and 1 tbsp flour
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
8oz semi-sweet chocolate chopped
2 eggs
1 tsp vanilla extract
5 tbsp butter (room temp)
3/4 cup light brown sugar
1/4 cup sugar
1 cup chocolate chips
14 Yorks
Directions:
-Sift together flour, cocoa powder and salt in a medium bowl
-Melt chocolate in microwave for 1 min, stir. Melt 30 secs increments until melted and smooth. Set aside.
-Whisk together eggs and vanilla, set aside
-With beater beat butter until smooth and creamy. beat in egg mix in, add melted chocolate, beat until combined. Add dry ingredients, fold in chocolate chips.
-Chill dough for 30 mins.
-Preheat oven to 350 degrees.
-Scoop out about 2 tbsp of dough. Roll into ball, press a few pieces of peppermint patty on top of each cookie ball.
-Bake for about 10 mins, or until cookies have begun to set, with centers still appearing very soft.
Cool and enjoy the gooey fun!!
Ingredients:
1/2 cup butter
1/4 cup brown sugar
1/2 cup sugar
1 tsp vanilla extract
6 tbsp canned pumpkin
1 1/2 cups flour
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
1/2 cup chocolate chips
Directions:
-In a medium bowl mix melted butter, brown sugar, and sugar together until no brown sugar lumps remain. Whisk in vanilla, and canned pumpkin until smooth. Set aside.
-In a large bowl toss together flour, salt baking powder, baking soda, cinnamon, nutmeg and cloves. Pour wet ingredients into dry ingredients, mix together. Dough will be very soft. Fold in chocolate chips.
-Cover dough and let chill in fridge for 20 mins
-Preheat oven to 350 degrees. Spray cookie sheet.
-Roll dough into balls (2 tbsp each). Slightly flatten balls.
-Bake 8-10 mins.
**Soft and chewy cookies..enjoy!!
Things you will need:
1 small ziplock bag
1 large ziplock bag
1/2 cup milk
1tbsp sugar
1tsp vanilla extract
1 cup salt
ice cubes
Directions:
-In a small ziplock bag add 1/2 cup milk, 1tbsp sugar, 1tsp vanilla.
-Fill large bag with ice and salt
-Insert small bag into big bag filled with ice and salt. Lock it closed. Shake for 5 mins ((my kids love doing this))
-Remove small bag which should have turned into ice cream. This is my kids fav recipe to do!!
**Add your fav toppings!!
Ingredients:
1 1/2 cups flour
1tsp baking powder
1 cup canned pumpkin
1/3 cup vegetable oil
2 large eggs
1tsp allspice
1 1/2 cups sugar (and 1tbsp)
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Directions:
-Preheat oven to 350
-Fill cupcake pan with liners
-whisk together flour and baking powder
-In a separate bowl mix together pumpkin, oil, eggs, allspice, sugar, baking soda and salt until smooth. Add flour mixture until its all combined.
-In a small bowl stir together cinnamon and 1tbsp sugar
-Equally divide your batter among 12 muffin cups. Sprinkle tops with cinnamon mixture
-Bake for 25-30 mins
**Cool and enjoy :D
King Arthur Bread:
2 cups warm water
1/4 cup sugar
1 packet Red Star yeast
2 cups Kin Arthur 100% Organic white whole wheat flour
1 tbsp salt
1/4 cup vegetable oil
3-4 cup King Arthur Unbleached all-purpose flour
*In a large mixing bowl, combine warm water, sugar, yeast, and 2 cups King Arthur 100% all-purpose flour. Cover mixture with a clean towel and let stand 10 mins until bubbly.
*Stir in salt and vegetabl oil
*Stir in 3 cups King Arthur unbleached all-purpose flour. The dough will get harder and harder to stir! Measure out the fourth cup of flour and, a little at a time, add flour until the dough starts to hold together and is no longer sticky. ((Remember: you may not use all of the cup of #4)). Plop dough out onto a clean, lightly floured surface.
*Knead dough, sprinkle your hands or the work surface with just enough flour to prevent sticking. Use a dough scraper too. After 5 mins, take a break and let the dough rest.
*Scrap out the mixing bowl, and smear a little oil around the inside.
*Knead the dough for a few more mins. ((When you lightly press the doughwith your fingertips it should bounce right back)). Put the dough into the oiled bowl, flip the dough once, and cover with platic wrap and clean towel. Put dough in warm place to rise until double in size about 1 1/2hrs.
*Gently deflate the dough and turn it out into a floured surface. Divide the dough in half and form into loaves.
*Grease baking sheet, put your loaves on it, cover the dough with plastic wrap and a clean towel and let the dough rise againn for 30 mins.
*Preheat oven to 375 degrees
*Carefully remove plastic wrap and slash the tops of the loaves with a sharp knife ((serrated works best)) Bake the loaves for about 30 mins until the crust is golden brown and the loaf sound hallow when tapped on the bottom.
Cool bread on rack and ENJOY!!
Cheddar Chicken Casserole:
6 boneless skinless chicken breasts
2 cups shredded cheddar cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup melted butter
Directions:
*Lightly grease crockpot or spray with cooking spray (I prefer to spray with Pam). Place chicken breasts in pot, top with cheese
*Combine soup and milk, stirring well.
*Spoon over cheese, then sprinkle stuffing mix on top.
*Drizzle melted butter over stuffing mix. Cover
*Cook on low 8-9hrs or high 4-6hrs.
