NEW OBSESSION WITH CHEX MIX

Okay I got this off the CHEX CEREAL WEBSITE.  IT IS AMAZING.

Chex® Pumpkin Pie Crunch

Butter, brown sugar and spice make a sweet and crunchy cereal mix. Prep Time:15 min Start to Finish:15 min Makes:16 servings (1/2 cup each)  75 ratings

Do-Ahead

To ease the load of last-minute prep, make the mix up to 2 weeks ahead and store in an airtight container.

1/4	cup brown sugar
1	tablespoon pumpkin pie spice
1/4	cup butter
2	teaspoons vanilla
2	cups Cinnamon Chex® cereal
2	cups Wheat Chex® cereal
2	cups Honey Nut Chex® cereal
8	oz pecans

1.	In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
2.	Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

1 Serving: Calories 180 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 150mg; Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 7g); Protein 2g % Daily Value*: Vitamin A 8%; Vitamin C 2%; Calcium 6%; Iron30% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 1 1/2 MyPyramid Servings: 1 tsp Fats & Oils, 1 oz-equivalents Meat & Beans
*% Daily Values are based on a 2,000 calorie diet.

Baked Pasta with Roasted Peppers and Zucchini

Baked Pasta with Roasted Peppers and Zucchini

About 4 Servings

Ingredients:

• 2 small zucchinis, grated
• About 1½ whole red peppers worths of roasted pepper (mine came in a jar soaked inoil, drained)
• 1 medium sized onion, diced
• 1 small head of garlic, peeled & finely chopped
• (14 oz) crushed/whole tomatoes in a can
• 2½ cups of penne pasta 
• 1 tbsp  Italian Herbs
• Black pepper
• Salt to taste
• ¾ cup shredded cheese (I used a mix of mozzarella, romano and parmesan)
• Fresh parsley for garnish *optional*

1. Peel onion and garlic. Dice onion and finely chop garlic. Set aside

.2. Roughly grate zucchinis. I used a food processor with a grater disc to do mine. You want the zucchinis to be quite coarsely grated. I find the juice from zucchinis is likely to ooze out if they were grated finely. You don’t want that.

3. Blend the canned tomato with roasted pepper until silky smooth. Set aside.

NO BAKES!

No posts have been done FOREVER!  I know this one is lame, but I miss you two girls :)

No bake cookies.. I have been craving for wayyyyy tooo long!

No Bake Cookies... no PB (due to not having any cheap kind to add in)

2 C white sugar
1/2 C butter
1/2 C milk
3 T cocoa
3 C oats
1 t Vanilla

1. Mix together sugar, butter or margarine, and milk in a saucepan. Bring to a boil and boil for one minute, stirring constantly.
2. Remove from heat and mix in cocoa, quick oatmeal and vanilla. Drop by spoonfuls on waxed paper.

Black Bean Taquitos

Black Bean Taquitos

• 1 can black beans, rinsed and drained
• 2 T salsa
• 1/2 t cumin
• 1/2 t salt
• 1/2 t pepper
• 2 T lime juice
• 1 C frozen spinach chopped
• 1 can corn (do not process with beans)
• 1 C shredded cheese
• 8-10 soft whole wheat tortillas or corn tortillas

Preheat oven to 425 degrees 

Place beans, salsa, spices, and lime juice in food processor until mostly smooth. 

Add remaining ingredients except tortillas

Place in tortillas and toll them up

Spray outsides with nonstick cooking spray

Bake for 15-20 minutes 

Got from a great cookbook, but altered it a little bit.  VERY EASY.  I used a blender since I don't have a food processor. 

Cake Pops

INGREDIENTS:
1 box chocolate cake mix PLUS whatever ingredients are required for the cake
1 can chocolate frosting
1 bag of candy melts (can buy them at Hobby Lobby, Michaels, etc. )
Toppings- I used sprinkles and Heath candy bar bits
Sucker sticks (got mine at Hobby Lobby)


DIRECTIONS:
Bake the cake according to the directions on the box. Let the cake cool, then crumble into little pieces. Spoon the whole can of frosting into the crumbled cake and mix together well. Mold the cake into about 1 inch balls and place onto a cookie sheet. Stick the cake balls into the fridge or freezer and let cool a little longer. Then melt the candy melts into a bowl. Once the cake balls are ready, take a sucker stick and dip one end into the chocolate, then stick into the cake ball. Dip the cake pop into the chocolate and make sure the whole ball is covered. Then dip into desired toppings. Place on parchment paper until chocolate is set. 

Rigatoni

Okay, so this is probably one of the easiest meals to make when your starving, can't wait to eat, and don't have that much food in your fridge. This happened to me the other night, and this is what I made. Kind of embarrassing how easy it is.

Ingredients: 
1 cup uncooked rigatoni pasta
1 cup marinara sauce
1/2 cup plain Greek yogurt (You use the yogurt as a replacement for alfredo sauce, both are good the yogurt is just obviously healthier)
chopped green onions (optional)


Follow directions for cooking the pasta. Mix together both the marinara sauce and Greek Yogurt. Heat the sauce either on the stove or in the microwave. Pour sauce over pasta, mix together, and top with green onions. 

White Chocolate Chip Cookies

INGREDIENTS:
2/3 cup of shortening
2/3 cup of butter (slightly melted)
1 cup of sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla

MIX ALL INGREDIENTS TOGETHER, THEN SLOWLY ADD IN:

3 cups of flour
1 tsp. baking soda
1 tsp. salt

AFTER ALL INGREDIENTS ARE MIXED WELL, STIR IN:

1 cup white chocolate chips
1 cup semi sweet chocolate chips

ROLL DOUGH INTO 1 1/2 INCH BALLS AND PLACE ONTO PARCHMENT PAPER

BAKE AT 350 DEGREES FOR 8-10 MIN.

HOMEMADE MAC AND CHEESE!!!

This is such an easy recipe and I haven't found one person who doesn't love it.

Ingredients

• 1 2/3 cups dry, small elbow macaroni, cooked and drained ( I also think I use more pasta than this.  Usually close to a bag.)
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
• 1 cup water
• 2 tablespoons butter
• 2 cups shredded sharp Cheddar cheese, divided (I usually do a little bit more I think)
• 
  
• Directions

1. Preheat oven to 375 degrees F. Grease 2-quart casserole dish.
2. Combine cornstarch, salt, and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1 1/2 cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese.
3. Bake for 15 to 20 minutes or until cheese is melted and light brown. 

For a good little mix up, you can add breadcrumbs on top.  It is good!  ALSO this is a good time to use your frozen peas for a side dish :) 

Chocolate Peanut Butter Cup Cookies

Ingredients:

1 1/2 cups plus 2 Tbsp. all-purpose flour

6 Tbsp. Dutch Process Cocoa ( I only had Hershey's Natural Unsweetened Cocoa so I used that)

1/2 tsp. baking soda

1/2 tsp. salt

6 Tbsp. unsalted butter at room temperature

1/4 cup plus 2 Tbsp. creamy peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 large egg

1 tsp. vanilla extract

2 Tbsp. milk

2 cups chopped peanut butter cups, divided

Directions:

Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. In a medium bowl combine flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer combine the butter peanut butter and sugars. Beat on med. high speed until light and fluffy. Add in the egg, vanilla, and milk. Blend until smooth. With the mixer on low speed blend in the dry ingredients. Add in 1 1/2 cups of the chopped peanut butter cups and fold in with a spatula. 

Roll dough into about 1 inch balls. Gently press some of the reserved peanut butter cups into the tops of the dough balls. Bake for about 8 minutes. 

Lemon Poppy Seed Pancakes

Made these AMAZING pancakes for breakfast today. I love anything with lemon and poppy seed and these were so good! Really you need to make, and since regular maple syrup probably wouldn't go so well with the pancakes I made some homemade strawberry syrup to go with it...Seriously, I could drink this stuff all by itself! 

Lemon Poppy Seed Pancakes (recipe from pickycook.com)


2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/3 cup sugar
pinch of salt 
1/3 cup poppy seeds
Zest of 4 lemons
2 cups buttermilk
2 large eggs slightly beaten
2 Tbsp. butter melted 


In a large bowl mix flour, baking powder, baking soda, sugar, and salt. Set aside. In another bowl mix poppy seeds, lemon zest, buttermilk, eggs and butter. Then add the liquid ingredients to the dry ingredients. Whisk together. Lightly grease skillet on med. low heat. Pour about 1/3 cup batter onto skillet. Cook until lightly golden brown on both sides.


*Makes about 12 large Pancakes*


Brooklyn's Strawberry Syrup


2 cups strawberries
1/2 cup sugar
1/4 cup water
1 Tbsp. corn starch 
1/4 cup water


Slice and mash strawberries to desired likeness. (I like my syrup with chunks of strawberries, but if you like your syrup more runny you can use a blender to blend the strawberries) Place strawberries, sugar and water in a pot on med. low heat, stirring occasionally for about 10 minutes. Add corn starch to cold water and then add it to the mixture. Bring to a boil for about 2 minutes then remove from heat. (Obviously you don't have to add the corn starch, but it thickens up the sauce a bit). I made the syrup the previous night and put it in the fridge, but if you want your syrup hot you can make it the same time you make the pancakes. 


*Makes about 1 cup of syrup* You might want to double the recipe to have enough for all the pancakes*


The batter makes A LOT of pancakes especially for just the two of us, so after getting tired of making the pancakes on the skillet I decided to pull out my favorite muffin top pan and use the rest of the batter for muffins. I baked them at 350 degrees for about 10 minutes and they came out so cute and yummy. ENJOY!

Chicken Taco Bowls

Ingredients: 
Taco Bowls (Got mine at Macey's)
Cilantro Lime Rice (see recipe below)
Shredded lettuce
Shredded chicken seasoned with taco seasoning
Diced tomatoes 
Avocado
Chopped green onion
Olives
Shredded cheese
Ranch for the dressing 


Directions:
Fill bottom of taco bowl with Cilantro Lime Rice. Then top with lettuce, shredded chicken and the rest of your toppings. Super easy!

Cilantro Lime Rice

• 1 cup extra long grain rice or basmati rice
• 1/2 lime, juice of
• 2 cups water
• 1 tsp salt
• 3 tbsp fresh chopped cilantro
• 3 tsp vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

White bean chicken chili

This was taken from Mels Kitchen Cafe.

It is delicious. I suggest to double the recipe because this recipe is made for half of my husbands stomach. (PS again, sorry for no picture.)

INGREDIENTS:
1 tablespoon olive oil
1/2 cup diced onion
2 (14.5 ounce) cans Great Northern Beans, rinsed and drained
2 cups cooked, diced chicken (or turkey)
2 cups chicken broth
3/4 cup salsa (I use Pace Chunky Medium)
1 teaspoon dried oregano
1/2 teaspoon celery salt
1 1/2 cups shredded mozzarella cheese

DIRECTIONS:
In a medium saucepan, heat the olive oil over medium heat. Add onions and cook until onions are translucent, about 5 minutes. Add the remainder of the ingredients, except the mozzarella cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Add the mozzarella cheese one handful at a time, stirring to let each addition melt before adding the next. Stir to combine and make sure all the cheese has melted and serve.

***I did not use onions, just onion seasoning. I also used a cheap medium brand of salsa. This seriously is so good and again super easy and cheap!!!!!!!! TRY IT :) Don't forget to double it :) ha ha

ATTENTION EASY MEAL!!!

FRENCH BREAD EGG PIZZAS

This I learned from my aunt in Israel. Hits the pregnancy cravings and SUPER easy and cheap!!!

• French bread
• pizza sauce (I used Prego)
• Mozzarella cheese
• Boiled eggs

SOOO to boil eggs. Put eggs in boiling pot of water for 10 minutes. Quickly remove from heat and add cold water and ice. cut french bread in slices. You can either eat open face (I prefer) or you can do sandwich style and put in a sandwich maker thing. Top french bread with pizza sauce and cheese. Add slices of boiled eggs. MMMMMMMMMMM

Sorry there is no picture. I know this is way lame for my first post in FOREVER!!!!! PS.. I know it sounds weird but it really is good.

Zucchini Boats

Made these yummy zucchini boats for part of our dinner tonight. Found the recipe on prouditaliancook.blogspot.com

Just cut a zucchini in half lengthwise and trim a little off the bottom so it sit still in a baking dish*** Scoop out the center where the seeds are with a spoon*** Brush the surface with a mixture of crushed garlic, olive oil, salt and pepper*** Arrange halved grape tomatoes into the grooves, sprinkle with bread crumbs and bake in a 350 degree oven for about 30 minutes*** Remove and place diced fontina or mozzarella in between the tomatoes, place them back in, but now under the broiler til golden and bubbling***Remove and drizzle with olive oil and a sprinkling of grated parmesan. You will love this as a side dish!

No-bake Energy Bites

I found this yummy recipe on Pinterest from http://gimmesomeoven.com/no-bake-energy-bites/ I only made two changes from the original recipe I added dark chocolate chips instead of regular and I didn't toast the coconut flakes. Super easy and so good!

No-Bake Energy Bites Recipe

Ingredients:

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 1 cup coconut flakes
• 1/2 cup dark chocolate chips
• 1/2 cup peanut butter
• 1/2 cup ground flaxseed
• 1/3 cup honey
• 1 tsp. vanilla

Method:

Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

Margherita Pizza

Pizza Dough - Makes 2-12 inch pizzas

1 cup warm water

1 small packet instant dry yeast

1 Tbsp. honey (or sugar if you prefer)

2 tsp. salt

2 Tbsp. olive oil

3 cups flour

Toppings (split toppings between the two pizzas)

Cornmeal for dusting pizza stone

1 Tbsp. olive oil

14 oz. jar pizza sauce

16 oz. ball fresh mozzarella ( sliced 1/8 of an inch thick)

3 fresh basil leaves chopped

oregano

Directions: First off if you don't have a pizza stone get one! Pizzas turn out SO much better with them. I bought mine at Ross for only $8.99! Dust pizza stone with cornmeal. Place stone in oven and heat stone at 500 degrees for about 15 to 20 minutes. While pizza stone is heating up roll out dough. Lightly brush pizza with olive oil. Top with pizza sauce, mozzarella slices, and chopped basil. Sprinkle with oregano. Transfer pizza to pizza stone. Bake for about 8 to 10 minutes or until crust is golden brown and top is bubbling.

Chicken Enchiladas

Ingredients:

2 Chicken breasts

1 packet taco seasoning (I only used half the packet)

4 oz. can chopped green chilies (I only used about half the can)

6 medium sized flour tortillas

3 Tbsp. chopped cilantro

10 oz. can Enchilada Sauce

About 1 cup shredded cheese

1/2 cup chopped green onions

1/2 cup diced tomatoes

Directions:

Bake the chicken breasts at 350 degrees for about 25-30 minutes until cooked through. While chicken is cooking chop up cilantro and stir into enchilada sauce. Shred the chicken and place in skillet on med. high heat. Add taco seasoning and water. Add chopped green chilies. Heat for about 3-5 minutes. Remove chicken from heat. Place shredded chicken in tortilla and roll up. Place in oven safe dish seam side down. Pour 3/4 of the sauce over enchiladas, top with shredded cheese. Bake at 350 degrees for about 5 minutes until cheese is mostly melted. Take the leftover sauce and pour the rest over enchiladas. Place back in oven for about another 10 min. Once done baking top enchiladas with green onions and diced tomatoes.

Chicken Roll-Ups

(I add more gravy to the rolls.. This just looks prettier)

1 Lbs chicken cubed

3 individual green onions

Small carton of Mushrooms ( about six mushrooms)

8 oz cream cheese, softened

2 pkg. crescent rolls

Saltine Crackers

Salt, pepper

Gravy:

1 can cream of chicken soup

3/4 cup of milk

Saute mushrooms, chicken and onion in oil (salt and pepper.) When chicken is cooked, add to large bowl with cream cheese. Stir until mixed. Unroll the dough on a slightly flowered surface and flatten center slightly (leaving the edges alone.) Fill the dough with cream cheese mixture. Grab top corners and fold over mixture, and then roll up, sealing the edges. Brush each roll with butter and then roll top into crushed Saltines.
Bake the Roll-ups for 15- 20 minutes at 350

Serve with soup gravy.

Don't over cook chicken. It will make it really dry.

Place the mixture near the top and have the top corners fold over.

Cook till lightly golden brown

Crock Pot Pulled Pork Sandwiches

-I ran out of buns and so this picture is just on normal bread...lame-

I love pulled pork sandwiches and I have been experimenting with them more and more each time. I think I found the winner.

(I don't have Exact measurements but these are guesstimates)

3 ish lbs Pork Roast

2 T Garlic (I like the garlic paste from a jar or fresh)

Salt

Pepper

1 cup Water

1/4 c Vinegar

1 Sweet Apple

1- 1 1/2 Bottles BBQ Sauce (depends on how big your roast is, and how saucy you want your sandwich)

1/4 head shredded Cabbage (red)
10 Rolls (I used dinner size but you could use larger buns)

Sweet Sauce - this is all to taste and look. Adjust as you will.
1 c Mayo

1/4 c Mustard

1/4 c Brown Sugar

Pepper

Chili Powder

Rub pepper salt and garlic on roast, and place in the bottom of crock pot. Pour vinegar and water around roast and add cut up apple (apple makes the pork sweet.)

Cook on high for 5 hours

Drain juices, remove apples from pot.

Take two forks to Roast and shred. Add BBQ - I like lots of sauce so add to your liking.

Stir all ingredients for sweet sauce and stir till smooth.

Shred cabbage. (you are supposed to mix the cabbage and the sweet sauce together like a slaw, but I like to keep them separate)

Assemble sandwich!

Rolo Cupcakes with Caramel Frosting and Chocolate Ganache

I found this amazing recipe on Pinterest of all places :) and I knew i had to make them. It just so happened to be a friend's birthday and I figured this would be the perfect treat!

*The recipe for the cupcake batter and chocolate ganache came from myopenfridge.com*

Rolo Cupcakes
makes about 18 cupcakes
1 box Devil's food chocolate cake mix
1/2 cup warm water
4 eggs
1/2 cup vegetable oil
1 cup sour cream
1 small package instant chocolate pudding
unwrapped Rolos candies, 2 per cupcake (one for inside, one for garnish on top)

Preheat oven to 350 degrees. Line a muffin tin with cupcake liners and set aside. In a large bowl, combine all ingredients except Rolos. With an electric mixer on low speed, mix to combine. Raise speed to medium and blend for about 2 minutes, stopping to scrape down the bowl. Scoop batter into prepared cupcake pans, filling almost to the top of the liner. Press one Rolo into each cup of batter. Bake at 350 degrees for 18-23 minutes or until cupcakes spring back when lightly touched. Remove from oven and allow to cool 5 minutes. Remove from pans and allow to fully cool on wire racks.

Chocolate Ganache:
1/4 cup Heavy Cream
1 cup chocolate chips
1 tablespoon honey
1/2 teaspoon vanilla

In a microwave safe dish, heat cream just until simmering (likely 30 seconds or less on high power, watch it closely!). Stir in chocolate chips. Allow to sit a couple minutes to allow chocolate to fully melt. Stir mixture until smooth. Stir in honey and vanilla. Allow to cool until almost room temperature.

Now for the frosting...uh can I say how much I HATE making frosting. There was a frosting recipe to go along with these cupcakes and it didn't turn out for me at all. Maybe it was me or maybe the recipe, but thats besides the point. So I found a different recipe and it also didn't work..at this point figured It was definitely me that was screwing things up. So because I had used all my ingredients for the TWO previous frostings I headed to the store to buy some more ingredients for a whole different recipe. By this time tears were shed and my sweet husband called up our sister in law in hopes that she could help me figure out how to get that dang frosting to the consistency I needed. So back from the store and onto my THIRD frosting, and what do ya know..I failed again. I started to clean up my gigantic mess I had made in the kitchen and figured our friend would just have to go with some cookies I had previously made. Then my crazy self decided to try just ONE more time. So I did. I didn't have a recipe, but made one up in hopes that I could finally make one that worked. Seriously how can frosting be this hard!! So at 12:30 a.m my frosting finally WORKED! Yay! I had never been so excited about frosting before. So without further ado here is the frosting that saved my cupcakes.

Frosting:

4 oz. Cream Cheese

3/4 Cup Powdered Sugar

6 oz. Cool Whip

1/2 Cup Caramel Syrup (add more or less totally just depends on how strong you want the caramel flavor)

Directions:

Whip the cream cheese. (Do this to avoid clumps, learned this in one of my many attempts) Then add powdered sugar, cool whip, and caramel syrup. Whip until well combined.

Teriyaki Chicken & Pineapple shish kabobs

Yay for warm weather! Husband wanted to grill up some BBQ Chicken, but that didn't sound very appetizing to me so while he grilled up a chicken breast I threw together these yummy skewers with pretty much the only thing we had left in our fridge..pineapple. If we would of had teriyaki sauce on hand I would of just used that for the marinade BUT we didn't so I mixed together soy sauce, Panda Express Orange Sauce, some minced garlic and some pineapple juice in a zip lock bag, tossed in cut up chicken breast pieces and let marinade for about 30 min. Then just stuck the pineapple and chicken on the skewer and put them on the grill. Super yummy and easy!

*Sorry for no measurements of the ingredients, but that's because I just mixed up a marinade, didn't measure anything and hoped it would taste good :)*

Deep Dish Chocolate Chunk Cookies

So I finally bought myself a muffin top pan which I have been wanting FOREVER, and now I can make delicious deep dish cookies like these A LOT more than I should!

So to start you'll need one of these amazing little pans (I found mine at Smith's)

Ingredients:

1 cup butter ( 2 sticks) room temperature

1 cup brown sugar

1/2 cup sugar

2 eggs

2 tsp. vanilla

1 tsp. baking soda

1 1/2 tsp. salt

2 1/2 cups flour

1 bag semi sweet chocolate chunks (about 2 cups)

Directions:

Preheat oven to 350 degrees. Cream butter and sugars together. Add in eggs and vanilla, mix well. Then add in baking soda, salt, and flour. Mix until well combined. Fold in chocolate chunks. Spoon about 1/4 cup batter into each muffin top. Bake for about 9 minutes or until edges are golden brown and middle is set. Remove from oven and let cool for about 5 minutes. Loosen edges with a knife. If after the cookies are cooled and you can't get them out loosen with knife and flip onto a wire cooling rack.

BBQ Chicken Pizza

Ingredients:

Pizza Dough - Makes 2-12 inch pizzas

1 cup warm water

1 small packet instant dry yeast

1 Tbsp. honey (or sugar if you prefer)

2 tsp. salt

2 Tbsp. olive oil

3 cups flour

Directions:
In a large mixing bowl, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. Pour in salt, oil and half the flour and mix. Once the flour is mixed in start adding the rest of the flour little by little. If you have a mixer you can knead the dough that way if not knead the dough by hand. When it's done lightly grease the ball of dough so it doesn't dry out while rising. Place dough back in bowl and cover with plastic wrap. Let rise until it doubles in size.

Roll out dough. Top with BBQ sauce, grilled chicken, cheese, green onions, diced tomato, and cilantro. Bake at 500 degrees until golden brown.

Homemade Oreos

EASIEST COOKIES EVER AND SO YUMMY!

1 box devils food cake mix

1/2 cup butter softened

1 egg

1 can cream cheese frosting

Preheat oven to 325 degrees. Mix all ingredients together in large bowl. Roll dough into 1 inch balls. Place dough onto cookie sheet lined with parchment paper. Bake for 9 minutes. Let cool then frost with choice of frosting.

AUNT KIERSTENS POTATO SOUP

This recipe is delicious! There is no way you won't like it. We put it in bread bowls which is more fun!







Cheesy Potato Soup

6-8 potatoes, peeled and diced
3 bouillon cubes
1 can evaporated milk
2 cans Campbell’s cheddar cheese soup
Minced onion to taste (or use about ½ fresh onion diced if you want)
2 heads of broccoli florets, steamed (optional, but highly recommended)

Put potatoes in large pot. Cover the potatoes with water, just enough to barely cover the potatoes. Addbouillon and onions. Boil the potatoes until fork tender (still a little firm). DO NOT DRAIN WATER!! Addevaporated milk and cheddar cheese soup. If you want broccoli, chop broccoli, steam and add to soup atthe end. Top soup with cheddar cheese and bacon. Perfect for soup in a bread bowl.