Chocolate Lush

My friend Nicole T. gave me this recipe for the holiday's.  I tried it and it was the BEST! She said she never used the nuts, so I decided not to either, it was great without them =D I also used lemon pudding instead of chocolate.  You can also use banana, and put sliced bananas on top before you spread on the cool-whip.

Ingredients:

2 Cup flour
2 Stick margarine or butter
3/4 Cup chopped walnuts
1 Cup confectioners sugar
1 Cup Cool Whip (from a 12 oz. container)
1 8 Oz pkg. cream cheese, softened
2 small Pkg instant chocolate pudding
3 Cup milk

Directions:

Combine margarine, flour and walnuts. Press into bottom of a 9" x 13" baking pan. Bake at 350 degrees 1/2 hour until lightly browned.

Beat softened cream cheese with confectioners sugar. Blend in 1 cup Cool Whip. Spread on top of cooled crust.

Mix pudding with milk with electric mixer. Let stand until thick. Spread on top of cream cheese filling. Spread remaining Cool Whip over top and sprinkle with nuts if desired.

I really wished I had taken a picture of it! If I make it again I will be sure to post one!

Egg Drop Soup

I never really liked the recipes I have found for egg drop soup, so I basically read over dozens of them and came up with my own.  But its not too original!

Ingredients:

Large sauce pan 3/4 of the way full with chicken broth

3 Tablespoons Soy Sauce

2 Tablespoons Sesame Seed Oil

Dash of salt and pepper

1 Teaspoons of dried ginger

4 beaten eggs

3/4 cup rice optional

Diced Onion optional

Directions:

Bring broth and first 5 ingredients to a simmer.  Add the rice and onion, and cook until rice is tender.  Then slowly pour the eggs into the simmering pot, turn off heat.


Serve with dinner rolls =D

Middle Eastern Rice Bowl

 

I got this recipe from Rachael Ray's cookbook, "Cooking Rocks! Rachael Ray 30-minute meals, for kids" .  I used to make this dish all the time! I haven't made in a long while, but I will post the recipe because it is so good!

Serves 4

1 tablespoon extra-virgin olive oil

2 tablespoons butter

3/4 pound chicken tenders, cut into bite-size pieces

freshly ground pepper to taste

2 (6oz ea) Near East brand rice pilaf mix

3 cups chicken stock

1/2 teaspoon ground cinnamon

2 tablespoons chopped fresh flat-leafed parsley (dried works great also)

1/2 cup slivered almonds

2 cups store-bought hummus, for serving (optional)

1 bag pita chips-corn tastes just as good with this dish, for serving

Scallions, red bell pepper, and cucumber, for serving (optional )

 

Instructions:

Heat a medium pot over medium heat; add extra-virgin olive oil and butter.  When butter has melted into the oil, add cut-up chicken tenders.  Season the chicken with salt and pepper.  Sauté the chicken, stirring, until lightly browned.  Add the rice pilaf and cook another minute or 2.  Add the chicken stock.  You do not need to use the seasoning packets included in the rice mix; you'll get your flavor from cooking the rice in the stock.  Put a lid on the pot and raise the heat to high to bring the stock to a quick boil, then reduce to a simmer.  Cook until the rice is tender, about 15 minutes.

Take off the lid and stir in cinnamon, parsley, and almonds.  Serve rice in bowls with veggies, chips, and hummus on the side.

 

 

Chimichanga's

This recipe is so simple! My mom made this for dinner tonight and it was a hit!

Ingredients:

Pork Roast

One bottle of your favorite BBQ Sauce

Cheddar Cheese

Tortillas

Two Cups Water

Butter

Put the roast, BBQ sauce, and water in the crock pot on high all day.  When its done, shred and put in tortilla's with cheese, and some of the leftover BBQ Sauce.  Roll them up and place on a baking sheet,  brush them with butter.  Let cook in the oven on 350F until light brown.

Serve with refried beans.  Enjoy!

Red Beans

I know I have a lot of rice recipes on my blog, but when you have 13 people to feed, rice goes a long way!  This is like the best red bean recipe ever, and I made it up!  I hope you enjoy this as much as my family does.

This is a awesome crock-pot dish = D

Ingredients:
Red Beans - 1 lbs

Tomato Paste - med size cans

Onion - 1

Garlic - 4 cloves

Salt - 3 tea

Pepper - 2 tea

Paprika - 2 tea

Chili Powder - 2 tea

Sugar - 2 tab

Water - just enough to cover the beans

Soak the beans overnight in water.

Put all the ingredients in a large pot and boil until tender, around 4 hours.  You can also cook it in the crock-pot all day on low.  This dish is really good served on rice and sour cream.

Mac N' Cheese Idea

Make your favorite homemade mac n' cheese, and add peas, bacon bits, spread in a pan sprinkle with Parmesan cheese and broil for 5  minutes. =D

Grandmother's Buttermilk Cornbread

(www.allrecipes.com)

This has to be the best cornbread on earth! I hate when cornbread is all dry and crumbly, don't you?  Well not this cornbread! It's very moist and stays together nicely.  It's sweet and buttery.  Delicious! 

Makes one  full 9 by 11 inch pan.

ingredients:

1 cup and 2 tablespoons butter

1-1/2 cups white sugar

4-1/2 eggs

2-1/4 cups buttermilk

1 teaspoon baking soda

2-1/4 cups cornmeal

2-1/4 cups all-purpose flour

1 teaspoon salt

Preheat oven to 375 degrees F (175 degrees C). Grease an 9 by 11 inch square pan.

Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.