Saturday, December 4, 2010

Monkey Muffins

I am going to take no credit for these balls of buttery goodness topped with sweetened condensed milk (yes, read that again...YUM!).  You can see the original recipe with pictures at The Pioneer Woman

Like Monkey Bread, but personalized and even gooier.  Mine are in the oven right now.


  • Refrigerated Biscuit Dough, Cut Into Thirds.....**I did the large ones and cut them into fourths (She also says you can used leftover bread dough, but we're white trash, we use dough from a can that pops)
  • Butter
  • Sugar
  • Ground Cinnamon
  • Sweetened, Condensed Milk


1. Preheat oven to 375 degrees.

2. Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon. **She originally says "a scant" (meaning a little less than) a tsp of sugar per be a little more healthy ;)

3. Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin.

4. Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon.

5. Bake for 15 minutes, or until golden and bubbly.

6. **My Favorite Part**  Remove from oven and immediately drizzle plenty of SWEETENED CONDENSED MILK over the top of each one. Be generous! Allow rolls to sit for a little while to absorb sweet, sticky milk.

 7. Scoop out with a spoon and serve to hungry humans.

Saturday, October 16, 2010

Apple Cake and Butter Sauce

My friend found this in a Taste of Home magazine and served it at a baby shower.  This stuff is heavenly. 

1/2 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 teaspoon ground nutmeg
4 large Granny apples, peeled and grated

Butter Sauce:
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup half-and-half or cream
1/2 tsp vanilla (optional)

1. In a large bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually add to the creamed mixture. Stir in apples.

2. Pour into a greased 13x9-in. square baking dish. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.

3. Meanwhile, in a saucepan, melt butter. Stir in sugars and cream. Bring to a boil over medium heat, stirring constantly. reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Serve over warm cake.

Cheesy Meatball Soup

My kids love those frozen meatballs you get in a huge bag from Costco so I am always looking for new recipes to make with them (you can only do Grape Jelly and Chili sauce so many times.)

I decided to try making a soup with them one day and this is what I came up with.  Surprisingly, it was really good!

**Disclosure:  I threw this together, measurements are estimates...use your best judgment**
4-5 red potatoes cut up into bite sized pieces (I didn't bother peeling them but you obviously could)
3 tbls butter
1 cup onion, chopped
1 cup green pepper, diced
1 can sliced carrots, drained
1 cup chopped broccoli
6 cups broth or water with bouillon (I did beef, but chicken would be fine)
20 or so meatballs (however many you'd like)
2 tsp Tabasco sauce (optional)
1 jar of processed cheese or 1/2 of the large package of Velveeta cheese


1. Boil potatoes for about 10 minutes until softened a little bit. Drain and set aside

2. In large pot, sautee onion and peppers (you can add celery, too) in the butter until onions are transleucent

3. Add potatoes, carrots, beans, broccoli (and any other veggies you'd like, i.e. corn, beans, etc.) , broth,, meatballs and bring to boil.  Simmer for 15-20 minutes.

4. Add Tabasco sauce and cheese.  Stir until cheese is melted.


Pumpkin Cobbler

My sister mentioned pumpkin cobbler on her blog the other day and my mouth started watering.  It is that time of the year, and this is one of my favorites. 

1 package yellow cake mix  (save 1 cup for topping)
1 egg
1/2 cup butter, melted
1 (29 ounce) can pumpkin puree
2 eggs
2 tsp pumpkin pie spice (or your choice of spices, such as cinnamon and nutmeg)
1/2 cup white sugar
2/3 cup evaporated milk

1 cup yellow cake mix (dry)
3/4 cup white sugar
1/2 cup butter, softened


1. Preheat oven to 350 degrees

2. Combine all but 1 cup of the cake mix, 1 egg, and melted butter and press into 9x13 pan

3. Mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.

4. Combine 1 cup cake mix and 3/4 cup sugar. Cut in 1/2 cup softened butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.

5. Bake for 45-55 minutes (do not overbake...should have a slight jiggle.)

EAT!  This is awesome warm or cold, with Cool whip, ice cream, or plain.  I saw a recipe that "frosted" it with a cream cheese/cool whip spread, which sounds heavenly!  I'll have to try that and will update if I think it's worth the extra effort.

Saturday, September 4, 2010

Ummm, Wow Dip

Not sure what to call this stuff but it is yummy!!  Serve with crackers, celery or tortilla will be gone!  And don't tell anyone what is in it, just make them eat it.

3-4 boneless, skinless chicken breasts cooked and shredded (or 2-3 cans of shredded chicken)
1 jar of Litehouse chunky blue cheese dressing
1 jar of buffalo sauce (Louisiana Hot Sauce seems to be the favorite)
1 lb. bag shredded cheddar cheese
1 (8 oz) block of cream cheese

Throw it all in a Crock Pot on low for a few hours. Stir occassionally. (You can also mix all together and bake it for 30 minutes or so)
Serve with celery, crackers, or chips. Or french baguettes. Or whatever.
It's good.

Monday, August 23, 2010

Quiche Tarts

Let it be known that I don't love quiche, but I was once assigned to bring something for breakfast for a group of ladies and found this recipe for "Quiche Tarts" from, made a few changes, and quickly learned that they are basically mini-WT quiches that even I like.

I have made them several times for groups and they seem to be received very well.  Best thingabout this recipe is it is easily time, I added chopped tomatoes and jalapenos for a little kick, and it was great! You can also add/substitute sausage, or ham, or take out the meat completely and add some chopped broccoli and tomatoes for a vegetarian version.

1 (8 ounce) package cream cheese, softened
2 tablespoons milk
2 eggs
1/2 cup shredded cheese (obviously, beinga  quiche, the original recipe calls for swiss, but I prefer cheddar)
2 tablespoons chopped green onion
1 (10 ounce) can refrigerated flaky biscuit dough (if you use the big ones, I suggest halving them)
3/4 cup (or so) crumbled bacon (being W.T., I like mine from a bag, but you could cook 5 or 6 slices of bacon and crumble it your self)


1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups.  (I use Butter flavor Pam and it works great)

2. Place the cream cheese, milk, and eggs in a medium bowl, and beat until smooth with an electric mixer set on Low. Stir in cheddar cheese and green onion, and set aside.

3. Separate dough into 10 biscuits. Press into the bottom and sides of each muffin cup, forming 1/4 inch rims. Sprinkle some bacon into the bottoms of the dough-lined muffin cups. Spoon about 2 tablespoons of the cream cheese mixture into each cup.

4. Bake 20 to 25 minutes in the preheated oven, until filling is set and rims of the tarts are golden brown. Sprinkle with the remaining bacon, and lightly press into the filling. Remove from pan, and serve warm.

Golden Graham S'mores

I bought Golden Grahams on sale today for $1 and in the midst of all of the excitement of such a screaming deal I realized I have never shared one of my very favorite treats!

You've been forewarned that these disappear fast...once you start eating them, you can't stop :)


-3/4 cup light corn syrup
-3 tbsp butter
-1 package chocolate chips
-3 cups mini marshmallows
-1 tsp vanilla
-1 (12 oz) box Golden Grahams cereal

1. Grease a 13 x 9 inch pan and set aside.

2. Over medium heat, heat syrup, butter, and chocolate chips, stirring constantly until chocolate chips are melted. Remove from heat and stir in vanilla.

3. Place cereal in a large bowl. Pour chocolate mixture over cereal and mix until completely coated. Fold in marshmallows, 1 cup at a time.

4. Press into pan and let sit 1 hour.  Best if kept in fridge! 

Friday, August 13, 2010

Strawberry Shortcut Cake

Saw this on an old college friend's wife's blog (did you follow that?) and it seriously is right up my alley: strawberries, marshmallows and jello BAKED!  And it's magic...the marshmallows and batter go on the bottom but end up on top, amazing! :)  Have fun and enjoy!


1 Cup of Mini Marshmallows
2 Cups (2 10 oz pkg) Frozen, sliced strawberries and syrup. completely thawed
1 Pkg(3oz) Strawberry Jello
2 1/4 Cups Flour
1 1/2 Cups Sugar
1/2 Cup Shortening
3 tsps Baking Powder
1/2 tsp Salt
1 Cup Milk
1 tsp Vanilla
3 Eggs


1. Grease bottom of 9 x 13 pan and sprinkle marshmallows evenly over the bottom of the pan and set aside

2. Thoroughly combine completely thawed strawberries and syrup with dry Jello. Set aside

3. In large bowl, combine remaining ingredients. Blend at low speed until moistened. Beat for 3 minutes at medium speed, scraping sides occasionally.  Pour batter evenly over the marshmallows.

4. Spoon Strawberry mixture evenly over batter.
5. Bake at 350 degrees for 45-50 minutes, or until golden brown and a toothpick comes out clean.
6. Serve warm or cool with either ice cream, or whipped cream. YUM!

Bacon Wrapped Jalapeno Poppers

Ok, no secret I love bacon-wrapped stuff, so when I saw this recipe on Pioneer Woman, I freaked.

And then I actually made them....AMAZING!  Probably my favorite new find in a really long time.

The original recipe complete with pictures can be found HERE


20 whole Fresh Jalapenos, 2-3 Inches In Size

2 cubes Cream Cheese, softened

1 pound Thin(regular) Bacon, Sliced Into Thirds

Preparation Instructions

If you have them, slip on some latex gloves for the pepper prep… Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle. (At this point, you can freeze them, uncooked, in a Ziploc bag for later use).

Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.

Serve immediately, or they’re also great at room temperature.
You’ll love these so much, you’re gonna come out of your skin. Or something like that.

Chocolate Cake in a Mug

This is a from a good family friend and sounds DIVINE! I have made something similar and I'm sure this will not disappoint.  Perfect for our Fiesta ware mugs.  Thanks, Kelly!



1 large coffee mug

4 tbsp flour

4 tbsp sugar

2 tbsp unsweetened cocoa

1 egg

3 tbsp milk

3 tbsp vegetable oil

small splash of vanilla

3 tbsp chocolate chips (optional)


Spray mug with cooking spray, then mix together all the ingredients in the mug, in the order given: first mix all dry ingredients, add egg and mix, then milk, oil and vanilla and mix well. Stir in chocolate chips. Place mug in microwave, and cook on high for 3 minutes (more or less depending on your microwave). The cake will rise over the top of the mug, but don't be alarmed. It will not overflow. Allow to cool a little then eat it with a spoon directly from the mug, or tip out onto a plate.

Eagle Eye Toast

This was something I remembered my M.I.L. making while I was dating my husband and I thought it was kind of crazy, but yummy and now the kids love them. Definitely W.T., but fun to make!


Butter (softened)
salt and pepper


1. Butter both sides of bread

2. Using a small cup or circular cookie cup, cut a circle out of the middle of the bread (save the circle)

3. Heat skillet and put buttered bread on skillet.

4. Crack an egg into the center of the bread with a hole and cook until the base of the egg is solid. Flip bread with egg in the middle and cook until desired doneness on the eggs

4. Toast cut-out circles on skillet, too

Enjoy with a fork!  I top mine with jam, Aaron prefers gravy, my kids love syrup....pretty much, you can do whatever!

Friday, April 2, 2010

Butterscotch Bread Pudding


Just try it, it is YUMMY!


1 loaf day-old bread, torn into small pieces
4 cups milk
2 cups brown sugar
1/2 cup butter, melted
3 eggs, beaten
2 teaspoons vanilla extract
1 cup butterscotch chips


1.Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

2.In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.

3.Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold.

**Given to me by a friend

Sunday, February 14, 2010

Chicken Broccoli Casserole

One of my mom's classics.  I am not really a casserole fan, but I LOVE this one, and so does my family.  Sure to please!


4 skinless, boneless chicken breast halves
1 pound broccoli florets, cooked
2 cans condensed cream of chicken/mushroom soup
1 cup mayonnaise
1 tsp. lemon juice (optional)
1/2 tsp. curry powder (optional)
1 cup shredded Cheddar cheese
1 cup dry stuffing mix
4 tbls. butter

1. Preheat oven to 350 degrees F (175 degrees C).

2. Boil chicken in water with some chicken bouillon until tender and shred or cut into bite size pieces OR shred a rotisserie chicken. Meanwhile, steam broccoli until crisp but tender.

3. In a small bowl mix together the soup, mayonnaise, lemon juice and curry powder. Set aside.
4. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Toss dry stuffing mix with melted butter and sprinkle over the top and bake in the preheated oven for 25-30 minutes.

Crock-Pot Italian Chicken


4 frozen chicken breasts
1 package dry Italian salad dressing mix
1 can cream of chicken


Place ceverything in Crock pot.  I usually will add a little water or chicken broth, as well. Cover and cook on high for 4-5 hours or low for 8-10 hours.

Serve with noodles or rice.

The Infamous Goulash

If Aaron offers to make you dinner, this is what you'll get.  People rave about it's goodness.  I am warning you to eat it at your own risk.  :)  Here are the directions, per Aaron.


1 lb. of ground beef
1 lb. of bacon
1 lb. of butter (that is 4 sticks)
2 onions, chopped
a bunch of potatoes cut up (probably 10-12 or so)
"seasoning" (says Aaron)
2 tbls. minced garlic


1.  In a large skillett, cook the bacon.  Set aside.  Reserve about 1/2 cup of the grease.

2. Cook the ground beef in the bacon grease.  Set aside the beef, but keep the grease.

3.  Add the butter, potatoes, onions, "seasonings" and garlic to the leftover grease.  Cook "a long time" until potatoes are soft

4. Once potatoes and onions are soft, add the beef and bacon back in the mix, cook for a little while longer and serve.

**My suggestions: Save the bacon grease, dump the beef grease, and only use 1 (maybe 2) sticks of butter.  I also have made this with chicken instead of the beef, added carrots, and topped with cheese, with a lot less grease, and it was pretty good. 

Thursday, February 11, 2010

Spicy Chicken Soup

Kind of like taco soup, but a little creamier, and with chicken.  Serve with cheese and chips.  Ingredients list looks long, but it isn't as complicated as it looks.

3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
2 quarts water
2 cans chicken, or 3 cups shredded chicken
5 cubes chicken bouillon
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans diced tomatoes
1 (14.5 ounce) can stewed tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream

1. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Add chicken, water, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer for 30 minutes
2. Stir in salsa, diced tomatoes, stewed tomatoes, tomato soup, chili powder, corn, chili beans, and sour cream. Simmer 30 minutes.

FOR THE CROCKPOT:  Throw it all in and cook on high 4-5 hours

Chocolate Scotcheroos

Peanut butter flavored Rice Krispie treats that are heavenly, chewy goodness!!  And actually much easier to make than the regular Rice Krispie treats.


1 cup white sugar
1 cup light corn syrup
1 cup peanut butter
6 cups Rice Krispies cereal
1 cup semisweet chocolate chips
1 cup butterscotch chips

1. Grease a 9x13 inch baking pan.

2. In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter. Mix with the rice cereal until evenly coated. Press the mixture into the prepared pan.

3. In a saucepan, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set (about 45 minutes), then cut into bars and store in airtight containter.

Homemade Oreos a.k.a. Whoopie Pies

Every small-town Mormon cookbook I have has this recipe (or one like it) at least's one of those "staples" and I love it!

Also good with a Red Velvet or Spice Cake Mix


1 (18.25 ounce) package devil's food cake mix
2 eggs
1/2 cup butter, softened

1 (8 oz) package cream cheese, softened
1 stick (1/2 cup) butter, softened
2 cups powdered sugar
1 tsp. vanilla

1. Preheat oven to 350 degrees F (180 degrees C).

2. Blend the cookie ingredients together with a pastry blender until mixed.

3. Roll in balls about the size of a quarter and place on ungreased baking sheets. Make an even number of balls.

4. Bake for 10 minutes. Let cookies stand on cookie sheet for 5-6 minutes before removing them to cooling rack. After cookies have cooled, put Cream Cheese Frosting (beat together the above frosting ingredients) between two cookies, putting bottom sides together.

Store in airtight container in the fridge

Pizza Rolls

I am not sure why I haven't done these before, maybe everyone knows how wonderful and these are, but I recently figured them out and am officially obsessed.  So easy, and so yummy, and definitely W.T.

1 can refrigerated pizza dough (you can also use a can of breadsticks dough)
1 cup spaghetti sauce
1 package pepperoni
shredded mozzerella

melted butter
garlic powder
seasoned salt
parmesan cheese


1. Heat oven to 425 degrees

2. Roll out pizza dough on cookie sheet and using pizza cutter, cut in half lengthwise, then in quarters (to make 8 "squares")

3. Spread sauce on each square, leaving about 1/2 inch on the edges

4. Place 3-4 pepperonis down the middle of each square, and a small handfull of cheese

5. Fold over dough squares and pinch the edges so everything is contained

6. OPTIONAL: Brush melted butter over each roll and sprinkle seasonings

7.  Bake for about 10 minutes, or until golden brown