Oatmeal Chocolate Chip Bars

1 3/4 cup flour
3/4 tsp baking soda
1 cup oatmeal
3/4 cup softened salted butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 tsp vanilla
12 ounces semi sweet chocolate chips

Preheat oven to 375. Beat butter, sugars, egg and vanilla till fluffy. Then add flour and baking soda. Then add oatmeal until blended and then add chocolate chips. Press into a greased 9x13 inch pan and bake for 16-18 minutes until light golden brown.

Lemonade Pork Chops

6-8 boneless pork chops
1/2 c flour
1/4 c oil

3/4 c lemonade concentrate
1/4 c ketchup
3 T brown sugar
3 T white vinegar
1 t soy sauce
1/4 tsp each:
ground ginger, paprika,
thyme,chili powder, garlic powder,
basil, oregano, salt and pepper.
(If you don't add all the spices it's
not a big deal.)

Dip pork chops in flour. Heat oil in large skillet; brown chops and drain excess oil. Combine remaining ingredients and pour over chops. Bring to boil then cover and cook on low 40 minutes. Great served with rice.

Courtesy of Julie

Honey Lime Enchiladas

I found this recipe at Sisters' Cafe I love this website and they have the best recipes!


2-3 chicken breasts, cooked

Sauce:
1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder
2 (10 oz) cans green enchilada sauce

equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded
taco size flour tortillas

Mix together sauce ingredients then add to chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 9 x 13 pan with non-stick baking spray. Pour green enchilada sauce into pan to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.


Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and cook for 2-3 minutes. Let it broil until cheese is slightly brown and crispy. Serve with rice and salad.

Slow Cooker Pot Roast

Made this yesterday and loved it!

Ingredients

• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 1/4 cups water
• 5 1/2 pounds pot roast 

Directions

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours. 
   

I used beef broth instead of the water but it came out too strong and salty so I'd advise to use the water.

Costa Vida Chicken/Pork and Rice

4 chicken breasts or 1 4-5 lb pork loin
1 can jalapeno El Pato (in green can)
1 1/2 cup brown sugar
1/2 small jar of salsa
a dash of cumin
sprinkle of pepper
sprinkle of garlic salt


(For chicken only)Combine all ingredients in crock-pot and cook low for 6-8 hours or high 3-4 hours.

(For Pork only)Place pork loin in crock-pot and add just enough water to cover. Cook on high heat for 4 hours. After the 4 hours, drain all liquid. Add remaining ingredients and cook on low for 6 hours more.


When done shred and use on salads, tacos, burritos, etc.


Rice
1 cup rice
1 can chicken broth
1/4 cup water
1/4 cup butter
1 small onion finely diced
1/4 bunch cilantro
1 fresh lime


Bring chicken broth, water, and butter to a boil. Add rice and onion. Turn heat to low and cover for 20 minutes. Squeeze lime juice over rice and add cilantro. Mix and leave lid on for 5 minutes more.

Ranch Chicken Salad Snack

13 oz. canned white chicken
1 cup mayo(I normally eye ball it so you can add less or more)
2 TB dry ranch dressing mix
Crackers

Shred chicken. Add mayo and dry ranch seasoning. Mix until blended. Serve chicken mixture on Ritz crackers or cracker of your choice.

The kids LOVE this snack and so do I!!!

Reese's Mini's Chocolate Cookies

1c crisco
1c sugar
1c brown sugar
2 eggs
1 tsp vanilla

Mix together on high until light and fluffy. Then add:

2 1/2 c flour
1/2 c unsweetened cocoa
1 tsp baking soda
1 tsp salt

Mix well. Then add:

3/4 bag Reese's minis (found with the chocolate chips)

Bake 350* for 8-10 minutes on a greased cookie sheet.

*You can substitute semi-sweet chocolate chips for the Reese's mini's

Market Sreet Grill Clam Chowder

Absolutely YUMMY
Ingredients:1 cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, diced ½ inch
¾ cup chopped clams (canned or fresh)
¾ tablespoon coarse ground black pepper1 ½ tablespoon salt¾ tablespoon whole thyme6 bay leaves
1 teaspoon Tabasco
¾ cup sherry wine (optional)
2 cups water
¾ cup clam juice (drained from canned clams or purchased separately in can)
¾ cup butter, melted
1 cup flour
2 quarts half-and-half
Directions:Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally.

Worlds most dangerous chocolate cake

For anyone who likes chocolate...!
5 MINUTE CHOCOLATE MUG CAKE4 tablespoons flour 4 tablespoons sugar 2 tablespoons cocoa 1 egg 3 tablespoons milk 3 tablespoons oil 3 tablespoons chocolate chips (optional) A small splash of vanilla extract 1 large coffee mug
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.EAT! (this can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world ?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Decadent French Toast Souffle

Decadent French Toast Soufflé
1/2 pound Croissants (2 -3, I use 4 - 5 because I like it a bit more breadlike)
1/2 C Butter, at room temp.
6 oz. package cream cheese, at room temp
.3/4 C Pure Maple Syrup (not the Log Cabin kind)
10 Large Eggs
3 C Half and Half
1 teaspoon ground cinnamon (I just sprinkle over generously from the bottle)
raspberries for garnish
1. Tear Croissants into 1/4-inch chunks. Place on the bottom of a 2 1/2 Qt. baking dish2. In a food processor, combine cheese, 1/2 C butter, and 1/4 C Maple Syrup, whirl until blended. (Or if you don't have a food processor, beat with a mixer until smoothly blended). Cover Croissants with the mixture3. In a separate bowl, beat the eggs and then blend in 1/2 C Maple Syrup and Half & Half. Pour Over Croissant and Cream Cheese. Sprinkle top with cinnamon. Cover and chill at least 8 hours or up to 1 day.4. Bake uncovered, in a 350 degrees oven approx. 50 - 60 minutes - until it is richly browned and center barely jiggles.5. Garnish with berries.

Mexican Wedding Cakes

I love to make these at Christmas time. Unfortunately I end up eating more than I give away but here's the recipe for you to enjoy.

1 cup pecan halves
1 cup flour
1/4 c sugar
1/4 tsp. cinnamon
1/2 c (1 stick) salted butter
1/2 c powdered sugar

In food processor or blender, pulse pecans, flour, sugar, and cinnamon until resembles course meal; add butter and pulse until a dough forms. If using a blender you might have to finish blending by hand. Put dough in a bowl, flatten down, and wrap in plastic wrap. Refrigerate for 60 minutes.

Preheat oven to 325. Pinch off 1 TB of dough and roll into a ball. Place balls on 2 ungreased cookie sheets. Bake, switching sheets from top to bottom halfway through cooking time. Cook for 22-25 minutes until golden around edges.

Cool 5 minutes on sheets; transfer to a rack to cool completely(5 minutes). Place powdered sugar in bowl. Roll cookie until completely covered by powdered sugar and tap off excess sugar.

Lemon Bars

Crust:
1/2 cup softened butter
1/2 cup powdered sugar
1 cup flour
Mix the above ingredients together and press into an 8x8 pan. Bake at 325 for 15 min.

Topping:
2 eggs
1 cup sugar
2 T. flour
2-4 T. lemon juice
Mix the above ingredients together in a blender. Pour onto crust and bake 15 more min. Sprinkle with powdered sugar.

Santa's Surprises

2 sticks salted butter, softened
1 c. creamy peanut butter
1 c. brown sugar
2 eggs
1 tsp. vanilla
3 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 13oz. pkg. Snickers miniatures
1 11oz. pkg. Dove brand milk chocolate

Combine the butter,peanut butter, and sugar using a mixer at medium to low speed until light and fluffy. Slowly add eggs and vanilla until well combined. Mix in flour, salt, and baking soda. Cover and chill dough for 3 hours. Unwrap all Snickers mini's. Remove dough from refrigerator. Divide into 1 TB. pieces and flatten. Place a Snickers in the cneter of each piece of dough. Form the dough into a ball around each Snickers piece. Place on a greased cookie sheet and bake at 325 degrees for 10 to 12 minutes. Let cookies cool on baking rack. Drizzle melted Dove chocolate over each cookie. Enjoy!

La La's Chocolate Chip Treasures

THANK YOU Jill!!! One of my closest friends is always worried about how she can help me with Lauren's food allergies. She's had several food issues in her home so she totally understands. She came up with this recipe for me and I LOVE IT! I thought I'd share for anyone else with wheat allergies.

3 cups ground quick oats (about 4 cups oats before grinding.)
2 tsp baking powder
1/2 tsp. salt
1/2 cup softened butter
1 can sweetened condensed milk
1/2 to 3/4 of a 12 oz bag of chocolate chips

1. Mix dry ingredients in small bowl (I just used the blender where I had ground the oats)
2. Mix butter and milk in mixing bowl until smooth.
3. Stir in dry ingredients and mix well. Batter will be thick and heavy. Stir in Chocolate Chips.
4. Drop by teaspoon onto ungreased cookie sheet.
5. Bake at 375 for 9-11 min.YUM!

PS Her daughter calls Lauren La La!

Rolls

Rolls (small batch)

2 c. very warm water
1/2 Tbsp. sugar (helps the yeast work faster)
2 Tbs. Yeast

Allow yeast to soften, then add the following:

1 Tbs. Salt (not a full tablespoon)
1/4 c. Margarine, softened
1 egg
1/4 c. sugar
2-3 c. flour

Beat all of this together until smooth then add more flour until dough is a soft consistency--not too sticky, but not tough (Usually about a total of 5-6 cups of flour but it depends on the flour)

Cover and let rise until it has doubled in size (up to 1 hour.) Form rolls and allow to rise again until doubled in size. Bake in a 350* for about 25 to 30 minutes.


Rolls (makes a large pan)

1 qt. very warm water
1 Tbsp. sugar (helps the yeast work faster)
3 Tbs. Yeast

Allow yeast to soften, then add the following:

2 Tbs. Salt (not quite full)
1/2 c. margarine, softened
2 eggs
1/2 c. sugar
4-5 c. flour

Beat all of this together until smooth then add more flour until dough is a soft consistency--not too sticky, but not tough (Usually about a total of 10-12 cups of flour but it depends on the flour)

Cover and let rise until it has doubled in size (up to 1 hour.) Form rolls and allow to rise again until doubled in size. Bake in a 350* for about 25 to 30 minutes.