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FOOD & RECIPES

Delicious home made recipes that are guaranteed to be a hit!

Let's Bake it!
BAKING IS MY FAVORITE!

Here I will bring you my favorite recipes that are full of flavor and easy to do!

We all love the convenience of a quick meal or appetizer but don’t want to skip out on the flavor! With that in mind I have prepared some delicious, easy, at home recipes that will leave everyone satisfied and keep them coming back for more! Below you will see a few of my favorite featured recipes to cook or bake. 

See something below and have more questions? Feel free to send me a message and I will be happy to get back to you as soon as I can! 

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The Chappell Residence, DIY, Projects, Food, Recipes, Home Decor, Southern Nevada Owner Builder
"I love to bake mainly because I love the decorating part. Just like decorating a house. It’s feels great to make your space feel completed with decor. With baking, it’s the same. It gives a sense of accomplishment and I’ve always had an artistic side to me. Plus who doesn’t want to eat something that doesn't look appetizing?"

APPETIZERS

LET'S START WITH THESE!

Black Bean Salsa

  • 2 (14oz) cans Black Beans, drained and rinsed
  • 1 (17oz) Package Frozen Whole Kernel Corn, thawed
  • 2 Large Tomatoes, seeded and diced
  • 1 Large Avocado, peeled and diced
  • 1 Small Onion, diced
  • 1/8 to 1/4 cup Chopped Fresh Cilantro Leaves
  • 2 Tablespoon Lime Juice
  • 1 Tablespoon Red Wine Vinegar
  • Salt and Pepper to Taste

  1. Mix all ingredients thoroughly in a large bowl.
  2. Cover and chill overnight or serve immediately.
  3. Taste and add salt, pepper, or more lime juice as necessary.
  4. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal.

Macaroni Salad

    • 1 box (1 lb) Ditalini Noodles, cooked and cooled

    • 8oz Cheddar Cheese, cubed

    • 1/2 Red Onion, diced

    • 1 can Whole Black Olives, drained, rinsed and cut lengthways

    • 5-6 stalks Celery, diced

    • 1/2-3/4 cup Mayonaisse

    • Mustard to taste

    • Salt & Pepper to taste

  1. In a large bowl, combine the noodles, cheese, onion, olives and celery.
  2. Add 1/2 cup of mayonnaise. Add more if needed.
  3. Add mustard to taste and salt and pepper to taste.

  1.  

  1.  

Salsa

  • 1 Medium or Large Yellow Onion
  • 3-4 Serrano Peppers
  • 2 Cloves of Garlic
  • Cilantro
  • 7 Roma Tomatoes
  • Salt to Taste

  1. Preheat oven to 400 degrees.
  2. Peel and cut onion in half, cut the stem off of the peppers, and cut the tomatoes in halves.
  3. Add the onions, peppers, garlic, and tomatoes on a baking sheet with parchment paper or greased pan.
  4. Bake for 30 minutes.
  5. Cool for about 15-20 minutes. Just so you don’t burn your hands.
  6. In a blender, add all the tomatoes, onions, 1/2 a bunch of cilantro, add one pepper and one garlic. Add about a 1/2 tsp of salt. Blend until desire consistency.
  7. You can add more garlic or peppers or salt at this point if you need too. The more peppers you add, the spicier it will get.

Garlic Cheese French Bread

  • 1 loaf French Bread
  • 1 stick Salted Butter
  • 1/2 teaspoon Garlic, minced
  • 8oz package Shredded Mozzarella Cheese
  • garnish with Parsley, fresh or dried
  1. Preheat oven to 450 degrees.
  2. Melt the butter and garlic in a pan and simmer for about 2 minutes.
  3. Cut bread in half lengthways.
  4. Drizzle butter garlic on both halves of the loaf.
  5. Sprinkle the cheese on both pieces of bread.
  6. Bake in the oven on the center rack for 8-10 minutes, or until the cheese is melted.
  7. Enjoy!

Mom's Strawberry Salad

  • Half Green Leaf Lettuce, washed and chopped
  • Half Red Leaf Lettuce, washed and chopped
  • 1 cup Shredded Parmesan Cheese
  • 2 cups Strawberries, washed and quartered
  • 2 cups Sugared Pecan
  • ***Sugar Pecans or candied pecans can be bought at your local store but if you can’t find any, I have the recipe for you below.

 

  • 1/2 cup Vegetable Oil
  • 1/4 cup Red Wine Vinegar
  • 1/4 cup plus 2 Tbsp Sugar
  • 1 clove Garlic, minced
  • 1/4 tsp Paprika
  • 1/8 tsp Ground Pepper

Directions:

  1. Add lettuce to a large bowl and top with the parmesan cheese, sugared pecans and strawberries.
  2. Add all salad dressing ingredients in a small bowl or mason jar. Stir until combined or shake the jar until combined. The dressing can be made the night before. Just shake or stir well before you pour on the salad.

Ingredients:

  • 8oz bag Chopped Pecans
  • 1 Egg White
  • 1 tsp Water
  • 1 cup Sugar
  • 3/4 tsp Salt
  • 1/2 tsp Cinnamon

Directions:

  1. Preheat oven to 250 degrees.
  2. In a small bowl combine the egg white and water.
  3. In another small bowl add the pecans. Then add the egg mixture and mix until the pecans are well coated with the egg wash.
  4. Add the sugar, salt and cinnamon with the pecans and stir until every pecan is well coated.
  5. Place on a baking sheet with parchment paper in an even layer.
  6. Bake in the oven for 1 hour.

Carolyn Smith's Southwest Salad

Ingredients:

  • 1 can White Beans ( Navy Beans), drained and rinsed
  • 1 can Kidney Beans, drained and rinsed
  • 1 can White Corn, drained and rinsed
  • 1 bunch Green Onions, chopped
  • 1 Yellow Bell Pepper, diced
  • 1 Red Bell Pepper, diced
  • 1 Avocado, diced
  • 1 small box Grape Tomatoes or 2 small Tomatoes, seeded and diced
  • 1/4-1/2 cup Mayonnaise
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Pepper

***This makes enough for a big crowd side dish

  1. Mix all ingredients.
  2. Serve with Frito Cheese Chili Chips.

MAIN COURSE

GET READY TO DIG IN!

Crunchy French Toast

  • 10-14 Sliced Bread
  • 3 Eggs
  • 2 cups Milk
  • 1 teaspoon Vanilla Extract
  • 2 Tablespoons Ground Cinnamon
  • 2 cups Corn Flakes, crushed up

  1. Preheat the griddle to about 300°F.
  2. In a shallow bowl, mix the eggs, milk and vanilla.
  3. Add the cinnamon and mix in until well combined.
  4. On a paper, place your corn flakes.
  5. Dip each bread in the milk and egg mixture on both sides of the bread then dip both sides of the bread in the corn flakes.
  6. Place on the buttered griddle and cook for about 5 – 8 minutes on each side or until the french toast is golden brown.

Aunt Theresa's Mac & Cheese

  • 3 cups elbow macaroni pasta
  • 3 Tablespoons unsalted butter
  • 1/4 cup chopped onion
  • 3 Tablespoon flour
  • 1 1/2 cup milk
  • 1/2 teaspoon salt
  • dash of pepper
  • 3 cups grated cheese
  • 5 – 6 strips bacon, cooked and diced

  1. Preheat oven to 350°.
  2. In a large pot filled halfway with water, bring to boil and cook the pasta for about 10-12 minutes or until the pasta is cooked.
  3. Meanwhile in a saucepan, melt butter over medium heat. Add onions and cook until soft.
  4. Blend flour to make a paste.
  5. Add milk slowly. Bring to a low boil stirring until thick.
  6. Add salt, pepper and cheese. Stir until the cheese melts.
  7. Pour cooked pasta into 9×13 pan. Pour cheese mixture over pasta, stir to coat.
  8. Mix in bacon or garnish on top.
  9. Bake uncovered for 30 minutes.

Lemon Pepper Chicken & Almond Rice Pilaf

  • 1/4 cup Fresh Lemon Juice
  • 1/2 cup Extra-Virgin Olive Oil
  • 1 Tablespoon Coarsely or Ground Black Pepper
  • Pinch of Salt
  • 3 Whole Boneless Skinless Chicken Breasts

  1. In a bowl, whisk together lemon juice, pepper and salt to taste and add oil in a stream, whisking until marinade is emulsified.
  2. In a large resealable plastic bag, add the chicken and marinade, chill for at least 30 minutes or overnight.
  3. Prepare grill.
  4. Grill chicken on about 5 minutes per side, twice or until just cooked through.
  5. Garnished with lemon and thyme.

 

    • 2 Tablespoons Unsalted Butter

    • 1/4 cup Onion, diced

    • 1/3 cup Slivered Almond

    • 1 cup Uncooked Long-Grain White Rice

    • 2 cups Chicken Broth

    • 1/4 Teaspoon Salt

  • 1/4 Teaspoon Ground Pepper
Directions: 
  1. In a medium saucepan, melt the butter over medium-high heat. Stir in the onion and almonds.
  2. Cook for 5 minutes or until the onion is softened and the almonds are golden, stirring occasionally.
  3. Add the rice, cook and stir for 1 minutes.
  4. Slowly stir in the broth and add the salt and pepper.
  5. Bring to a boil.
  6. Cover. Reduce heat to low. Simmer for 15-20 minutes or until liquid is absorbed.

Poppyseed Ham & Cheese Sandwich

  • 12 White Hard Dinner Rolls
  • 24 slices Honey Ham
  • 12 slices Swiss Cheese
  • 1/4-1/2 cup Mayonnaise
  • 1 ½ Tablespoon Dijon Mustard
  • 8 Tablespoons Butter, melted
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Worcestershire Sauce
  • 1 Tablespoon Poppyseeds
  • 1/4 cup Brown Sugar

***You can double or triple this recipe for a large event.

  1. Preheat oven to 400 degrees.
  2. Cut rolls in half.
  3. Spread about 1 teaspoon of mayonnaise on the top half of the roll.
  4. Place 2 slices of ham and 1 slice of Swiss cheese on the bottom roll.
  5. Once all the rolls are done, place on a jellyroll/baking pan with parchment paper. Be sure to place the sandwiches pretty close to each other for the sauce to get on every inch of the sandwiches.
  6. In a 2 cup measuring cup or small bowl, combine the dijon mustard, melted butter, onion powder, Worcestershire sauce, poppy seeds, and brown sugar.
  7. Pour over the sandwiches. Cover with foil and bake for 10 minutes.
  8. Remove the foil and bake for additional 10 minutes or until the tops and golden brown and the cheese is melted.

Stir-Fry

  • 1lb Sirlion Steak or Boneless Skinless Chicken Breast, thinly sliced
  • Vegetables of your choice, chopped
  • Vegetable or Sesame Oil
  • Salt & Pepper to taste
  • Mr. Yoshida’s Gourmet Sauce (located in any grocery store by the ketchup/bbq section)

***Vegetable Suggestions: celery, onions, snap peas, water chestnuts, grated carrots, broccoli, bell pepper, squash,

  1. Heat 1 Tablespoon of vegetable or sesame oil in large wok/pan on medium heat. Add meat and cook about 5-10 minutes (steak-cook until brown, chicken-cook until the juice runs out of the chicken) You can skip this step if your a vegetarian.
  2. Put your meat on a plate and add about 1-2 Tablespoons of oil. Add all your vegetables. Stir every 2-3 minutes and add a little more oil as the veggies seem to dry out (You’ll do this about 1-3 times while cooking the veggies)
  3. Fry the veggies for about 10 minutes.
  4. Add the meat back to the pan and add about 2-4 Tablespoons of the gourmet sauce. Stir and cook for about 2-3 minutes.
  5. Serve with brown/white steam rice. and top with a little gourmet sauce.

Chicken Tostadas

  • 2 Boneless Skinless Chicken Breasts, cube2 Tablespoon Carne Guisada Seasoning

  • Salt and Pepper to Taste

  • 1 Tablespoon of Extra-Virgin Olive Oil

  • White Corn Tortillas

  • Peanut Oil or Vegetable Oil

  1. In a large saucepan, fill the pan about halfway with the peanut or vegetable oil and heat at medium heat. Once heated, add the corn tortillas and cook about 1-2 minutes on each side or until golden brown.
  2. Place on a paper plate with paper towels to absorb the oil and cool down.
  3. In a medium saucepan, add the olive oil and medium-high heat. Add the chicken and cook about 2 minutes.
  4. Add salt and pepper and cooked about 5-10 minutes or until the chicken is cooked through.
  5. Once the chicken in cooked, add the carne guisada seasoning
  6. Assemble the tostada however you please with these suggestions: black beans, pinto beans, refried beans, cheese, lettuce, avocado, tomatoes, onions, cilantro, olives, etc.

Chicken Pot Pie

  • 12oz bag Frozen Mixed Vegetables (Peas, Corn, Carrot) (if it has green beans, you can just picked them out)
  • 1/3 cup Butter
  • 1/3 cup Flour
  • 1 small Yellow Onion, diced
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 can (14.5oz) Chicken Broth
  • 2/3 cup Milk
  • 3 cups cooked Chicken, cubed
  • 1 Egg, lightly beaten
  • 2 (9-in) Pie Crust, homemade or store bought

***You can also substitute the chicken with Turkey.

  1. Preheat oven 400 degrees.
  2. Rinse frozen vegetables in cold water to help separate the vegetables and drain.
  3. In a large pan, melt butter over medium heat.
  4. Add onions. Sauté for 1 minute.
  5. Stir in flour, salt and pepper. Cook until the mixture starts to get bubbly.
  6. Add milk and chicken broth. Boil and stir for 1 minute.
  7. Remove from heat. Add chicken and vegetables.
  8. In a 9 inch pie pan, add your first pie crust on the bottom of the pan. Push gently to form the pan.
  9. Add you mixture on top of the pie crust. Then add your second pie crust on top of the mixture. Gently connecting the edges of the pie crust together.
  10. Brush your beaten egg on top of the top layer crust. This will help get your crust to get that pretty golden look.
  11. Add a couple of vents with a fork or knife on top.
  12. Bake in the oven for 35 minutes.
  13. Let cool for at least 30 minutes then serve.

Chicken Teriyaki

  • 1/2 cup Sugar
  • 1/2 cup Soy Sauce (low sodium recommended)
  • 1/4 cup Cider Vinegar
  • 1 tablespoon Water
  • 1 tablespoon Cornstarch
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Black Pepper

  • 1 clove Garlic, minced
  • 1 Boneless Skinless Chicken Breast
  • ***I usually 3 times this recipe for my family of 6.

  1. In a small saucepan over low heat, combine all ingredients besides the chicken. Let simmer, stirring occasionally, until the sauce thickens. About 10-15 minutes.
  2. Preheat the oven at 425 degrees F.
  3. While you wait for the teriyaki sauce to thicken, trim your chicken breast and slice, length ways, in the middle. Making it two pieces. Place on jellyroll pan with aluminum foil (greased) or parchment paper.
  4. Put about a spoonful of sauce on top of each chicken breast.
  5. Place in oven for 20 minutes. Put another spoonful of sauce after 10 minutes. Turn over and bake for another 20 minutes. Put a spoonful of sauce on top and another after 10 minutes.

Ingredients:

  • 1 cup Long Grain Rice or Jasmine (you can substitute with brown rice)
  • 2 cups Water

***I usually 2 or 3 times this recipe.

Directions:

  1. Place both ingredients in a small pan at the same time on high heat.
  2. When it starts boiling, cover and simmer for 15-20 minutes.

***It’s very important to not stir your rice at all. It will become mushy if you do.

Add whatever vegetables you like with your dish. Enjoy

Buttered Red Potatoes

  • 1.5lbs bag Baby Red Potatoes
  • ½ cup Unsalted Butter
  • ½ cup Water
  • 1 teaspoon Salt
  • ½ teaspoon Ground Pepper
  • 1 teaspoon Parsley
  1. Scrub and wash the potatoes. Peel a strip from the center of each potato.
  2. In a medium pot, heat the butter, water, salt and pepper over low heat.
  3. Add the potatoes in once the butter is melted.
  4. Cover and cook on low heat for 20 – 25 minutes. Do not remove the cover.
  5. Roll potatoes around in the pan occasionally.
  6. Garnish with parsley. Drizzle the butter over the potatoes before serving.

Breakfast Potatoes

4-5 Russet Potatoes, washed and cubed

  • 1 Tablespoon Vegetable Oil
  • 1 Teaspoon Onion Salt
  • Salt & Pepper to Taste
  • 1/4 cup onions, diced or minced
  • ***You can add some bacon bit into this mix as well or anything. Cheese is always a good choice.
  1. In a medium or large saucepan, heath the oil to medium heat.
  2. Once heated, add your potatoes and cover with a lid. Stir about every 3-5 minutes.
  3. Add the seasoning about 10 minutes into cooking the potatoes.
  4. Cook for another 5-10 minutes or until you can poke a fork in a potato and its soft and not hard.
  5. Add the onions the last 2-3 minutes and cover the lid and let them get soft.

Mom's Buttermilk Waffles

  • 2 cups Flour
  • 1 teaspoon Baking Soda
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 2 Eggs
  • 2 cups Buttermilk
  • 1 teaspoon Vanilla Extract
  • 2 Tablespoons butter, melted
  • Milk, to thin batter out (optional)
  • ****You can also use this recipe for pancakes.
  1. In a large bowl, combine the flour, baking soda, baking powder and salt.
  2. Add in the eggs, buttermilk and vanilla extract.
  3. Lastly, add the melted butter.
  4. You can add a little milk to thin out the batter, if desired.
  5. Let the batter sit for about 10-15 minutes before using on a waffle maker.

Sweet Cream Pancakes

  • 2 Cups All-Purpose Flour
  • 2 Tbsp Baking Powder
  • 1 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 1/3 Cup Sugar
  • 2 Eggs
  • 2 Tsp Vanilla Extract
  • 1 1/4 Heavy Cream
  • 1 Cup Milk
  1. In a large bowl, mix the flour, baking powder, baking soda, salt and sugar together.
  2. In a small bowl, mix the eggs, vanilla, heavy cream and milk together.
  3. Add the wet ingredients to the dry ingredients. Mix. Let sit for 15 minutes.
  4. Heat up griddle to about 300 degrees. Once heated, spray with cooking oil spray or butter.
  5. Pour 1/4-1/3 cup batter per pancake on the griddle, far enough apart so that the pancakes don’t touch.
  6. Cook until lightly browned on the bottom and the top is bubbly, about 2 minutes. Flip and cook again until lightly browned on the other side, about 2 minutes.
  7. Serve hot, with butter and syrup, fruit or whatever toppings you like.

Cheesy Chicken Alfredo Pasta Bake

  • 1 tablespoon Olive Oil
  • 2 Boneless Skinless Chicken Breast, cubed
  • Salt, to taste
  • Pepper, to taste
  • 4 cloves Garlic, minced
  • 2 1/2 cups Chicken Broth
  • 2 1/2 cups Heavy Cream
  • 1 lb Penne Pasta, uncooked
  • 2 cups shredded Parmesan Cheese
  • 2 cups shredded Mozzarella Cheese
  • Fresh Parsley, chopped (optional)

***This will serve about 6-8 people.

  1. In a large pot, heat oil and add chicken on medium heat. Season chicken with salt and pepper. Add garlic, then brown the chicken. About 5 minutes.
  2. Add broth, heavy cream and pasta. Bring to a boil.
  3. Cover and reduce the heat to a simmer for 15 minutes.
  4. Turn off the heat and stir in 1 1/2 cups of shredded parmesan cheese.
  5. Pour half of the pasta into a greased 9×13 baking dish.
  6. Sprinkle evenly with 1 cup of shredded mozzarella cheese. Layer the remaining half of the pasta evenly on top. Spinkly the remaining mozzarella and parmesan cheese.
  7. Broil in the oven on low for about 3-5 minutes or until the cheese is golden brown. Remove and garish with the fresh parsley if desired.

Enjoy!

Chicken Pillows

  • 1 can Refrigerated Crescent Rolls
  • 2 cup Cooked Chicken, chopped (or shredded or you can use can chicken)
  • 1 (3oz) Cream Cheese, softened
  • 2 Tablespoons butter, melted
  • 2 Tablespoons milk
  • Salt & Pepper to Taste
  • 1 Tablespoon butter, melted
  • 3/4 cup Seasoned Croutons, crushed (you can also use stovetop stuffing, panko bread crumbs or any bread crumbs)

***I usually 2 or 3 times for my family of 6.

Gravy

  • 1 can (10 1/2oz) Cream of Chicken
  • 1 cup Milk (you can also use water)
  • 1 package Turkey or Chicken gravy (McCormick brand)
  1. Combine all ingredients together in a pan. Simmer until hot.
  2. Pour gravy on top of chicken pillow.

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Put some parchment paper on a pan or you can grease the pan.
  3. Combine the cream cheese and 2 tablespoons of melted butter and add the salt, pepper, milk, and lastly the chicken. Set aside.
  4. Separate the crescent dough into 4 rectangles, press the cut lines together to seal the dough.
  5. Spoon a good amount of the chicken mixture into the center of each rectangle. Bring all four corners together in the middle and twist. Press your sides to seal together.
  6. Brush melted butter on top and sprinkle the croutons.
  7. Baked for 20-25 minutes or until golden brown.

Potato Cheese Soup

  • 1 cup Onions, diced
  • 1 cup Celery, diced
  • 4-5 cups Potatoes, chopped (you can peel them if you like)
  • 1 pint Half & Half
  • 1 stick Unsalted Butter
  • 5 Tbsp Flour
  • 1 cup Milk
  • 4-5 cups Grated Cheddar Cheese
  • Salt & Pepper to Taste
  • Cheese, Chives, Green Onions and Bacon for Garnish

***This meals pairs well with a sandwich or baguette.

  1. In a large pot, add vegetables with just enough water to barely cover them.
  2. Cover and simmer for simmer 20 minutes or until the vegetables are tender (do not pour off water).
  3. In a separate pot, add half & half and melt butter. Add the flour and mix until it thickens.
  4. Add the mixture to the vegetables.
  5. Add the milk and cheese. When the cheese melts, the soup is done.

Guadalupe Chicken

Garlic Mashed Potatoes:

  • 5-6 Russet Potatoes, Peeled and Cut Into 1/3
  • 1/2 Heavy Whipping Cream
  • 1 Stick Butter
  • 4 Cloves Garlic, Minced
  • 1 Tsp Salt
  • Pepper to taste
  1. Boil a pot of water for the potatoes. Once the water starts boiling, add the potatoes. You’ll want to boil the potatoes for about 20-30 minutes or until a fork easily pierces them.
  2. While the potatoes are boiling, add the cream, butter, garlic and salt & pepper to a small saucepan over low heat. You don’t want to burn the garlic so just keep it at a low temperature.
  3. Once the potatoes are done, drain them and add in a large bowl. Mash them with a potatoes masher and mash in the cream mixture. If you need to add more cream or salt, do so, a little at a time.

    Grilled Chicken:

    • 2 Boneless Skinless Chicken Breast, Sliced in Half (Length way)
    • Salt and Pepper to Taste
    1. Grill chicken on a barbeque. 10 minutes are each side or until clear juice runs out of the chicken.

    Black Bean Pico De Gallo:

    • 2 Roma Tomatoes, Seeded and Diced
    • 1/2 Cup Red Onion, Minced
    • 1/4 Cup Cilantro, Finely Chopped
    • 1 Jalapeno Pepper, Seeded and Diced
    • 1 Can of Corn, drained
    • 1 Can of Black Beans, Drained and Washed
    • 2 Tbsp Lime Juice
    • 1/2 Tsp Salt
    1. Add all ingredients into a bowl and mix well.

    ***You can also serve this as an appetizer with tortilla chips.

    Salsa:

    Click the link for the recipe.

    https://thegraymodernfarmhouse.com/salsa/

Assembling the Gaudalupe Chicken:

  1. First start with the mashed potatoes, then your chicken. Next is all the toppings: Black bean pico de gallo, salsa, gaucamole, shredded cheese, bacon bits, and lastly the tortilla strips. Salt and pepper to taste and enjoy!

Roasted Chicken & Vegetables

  • 2 pounds Chicken Tenderloins
  • 8-10 Gold Potatoes, cut in quarters
  • 1 Red Onion, chopped
  • 1 Red Bell Pepper, chopped
  • 1-2 cups Carrots, chopped
  • 6 strips Bacon, chopped
  • Olive Oil
  • 3-4 Tablespoons Lemon Pepper
  • 1 teaspoon salt

***You can add any vegetable you like to this meal. I like to use Applewood bacon but any will do.

  1. Preheat oven to 400 degrees.
  2. In a greased casserole pan, add all your vegetables, bacon and chicken.
  3. Drizzle about 4 tablespoons of olive oil and add your seasonings on top.
  4. Cover with aluminum foil.
  5. Bake in the oven for about 1 hour 30 minutes.

Chicken Tortellini Soup

  • 2-3 Boneless Skinless Chicken Breasts
  • 6 cups Water
  • 3 Stalks Celery, Diced
  • 1 Medium Onion, Diced
  • 2 cups Carrots, Diced or Shredded
  • 1 lb Cheese Tortellini
  • 2 Bay Leaves
  • 1 tsp Italian Seasoning
  • 1 tsp Parsley
  • Salt and Pepper to taste

***You can also throw this in the crock pot and cook on low for 6 hours. Be sure the throw the tortellini’s in the pot the last 15-20 minutes.

  1. In a large pot, boil the chicken in the water on medium high heat for 30 minutes.
  2. Once chicken is cooked, shred or cut the chicken up and throw it back in the pot.
  3. Add all your vegetables and seasonings. Cook for additional 15-20 minutes.
  4. Add your tortellini’s in the pot and cook for another 10 minutes.
  5. Take the bay leaves out and enjoy.

Roasted Garlic & Rosemary Chicken

  • 1 Whole Garlic, with the top cut off
  • 1 teaspoon Olive Oil. for drizzling
  • 2 Tablespoon Olive Oil
  • 2 skinless boneless chicken breasts, cut in half lengthways
  • Salt to Taste
  • Ground Pepper to Taste
  • 2 Tablespoons Diced Fresh Rosemary
  • 1/2 cup Dry White Wine (Pinot Grigio or Chardonnay)
  • 1 cup Chicken Stock
  • Garnish with Fresh Rosemary Sprigs
  1. Preheat the oven to 350 degrees.
  2. On a baking pan, place the head of garlic on a layer of foil, with the cut side up. Drizzle about 1 teaspoon of olive oil, then wrap in the foil over the garlic.
  3. Place in the oven for 45 minutes.
  4. When the garlic is done, heat 2 tablespoons of olive oil in a non stick pan.
  5. Season the chicken with salt and pepper and add it to the skillet. Add the diced rosemary and cook over medium high heat until the chicken is lightly browned and well cooked, about 4-5 minutes on each side. Remove and set aside the chicken on a plate.
  6. Stir the white wine and chicken stock in the pan, over medium low heat. Cook for about 6-8 minutes or until the sauce thickens slightly.
  7. Add the whole cooked garlic cloves and cook for about 1-2 minutes. Return the chicken to the pan and cook for a minute on both sides.
  8. Serve with creamy garlic mashed potatoes or just regular mashed potatoes and gravy.

Mexican Rice

  • 1 cup Long Grain Rice
  • 1 can (8-15oz) Tomato Sauce or Whole Peeled Tomatoes
  • 1 clove Garlic, minced
  • 1/2-1 tsp Cumin
  • Salt and Pepper to taste
  1. Brown rice with 1 Tbsp oil
  2. Add 2-2 1/2 cups of water to the rice.
  3. Add tomatoes and spices.
  4. Cover and simmer for 15-20 minutes. (do not stir the rice at all)
  5. For more of a soupy rice, keep adding water before the rice dries up.

RED CHICKEN ENCHILADAS

  • 8-10 Cooked Flour Tortillas
  • 28oz can Red Enchilada Sauce ( I use mild)
  • 2-3 Boneless Skinless Chicken Breast, cubed
  • 1 package Fajita Seasoning Packet McCormick Brand
  • 16oz can Refried Beans
  • 4oz Fire Roasted Dice Green Chiles (I use mild)
  • Shredded Cheddar Cheese
  • Green Onions for garnish, optional

  1. Preheat oven 350 degrees.
  2. Cook chicken in a pan. It will take about 5-10 minutes. Once the chicken is cooked, add the packet of fajita seasoning. Turn off heat.
  3. Grease a 9×13 casserole pan.
  4. To assemble the enchilada, you want to dip your tortilla in the enchilada sauce. I pour some of the sauce on a dinner plate and cover both sides of the tortilla.
  5. Add about 1/8-1/4 cup of chicken, then a small amount of the beans (about 1/8 cup), next about a teaspoon of the chiles, and lastly a generous amount of the cheese.
  6. Roll the tortilla into a burrito and add to the casserole pan.
  7. Repeat steps 4-6 until you have no more room to fit anymore enchiladas in the pan.
  8. Pour the leftover sauce over the enchiladas. You can use the whole can or as little as you want.
  9. Add whatever amount of cheese on top and the green onions.
  10. Cover the pan with aluminum foil and bake in the oven for 45 minutes.

5 BEAN SOUP

  • 1 (15.5oz) can Light Red Kidney Beans
  • 1 (15.5oz) can Pinto Beans
  • 1 (15.5oz) can Navy Beans
  • 1 (15.5oz) can Cannellini Beans
  • 1 (15oz) can Ranch Style Beans
  • 1 (15oz) can Whole Kernal Corn, drained
  • 1(16oz) jar Pace Salsa

***If you can’t handle spicy then use the mild salsa. Otherwise if you like a little kick then use medium or hot salsa.

  1. In a medium or large pot, add the 5 bean cans with the juice and heat to medium heat.
  2. Next drained can of corn into the soup.
  3. Lastly, add the salsa. Mix up and let it heat up and enjoy.
  4. Season with salt and pepper to taste.
  5. Top with cheese, green onions, avocado and/or tortilla chips.

SEASONAL TREATS

ANY CROWD WILL LOVE!

Who said fingers can't taste good?

Who’s a fan of chocolate covered pretzels? I’m going to be honest. I’ve never really been a big fan until this year. And the secret to making a good chocolate covered pretzel is to put a layer of caramel in between the chocolate and pretzel. It taste so good. Almost like a Twix candy bar. This is the only way to eat one of these yummy treats. And the best part is, there are so many different ways to decorate these. It’s a fun treat to make for a party, trick or treat hand out, or a “you’ve been booed” treat. Tag me when you try these out. I want to see everyone’s amazing treats.

Beetle Juice Themed Popcorn!

This Beetlejuice popcorn is perfect for your Halloween party this year. It's so easy to make. This would make a great activity to do with kids as well.

  1. Pop you popcorn and let cool.
  2. While the popcorn cools, you can apply the tags on the boxes. I printed them on photo paper and used double sided tape to stick on the boxes.
  3. Melt your chocolate in the microwave and add gel food coloring of your choice. I used a neon green and black.
  4. Drizzle your chocolate on top of the popcorn. Add your sprinkles and candy eyes on top and put in the boxes and you’re done.

It’s that easy and simple. You can make this kind of popcorn with any colors or sprinkles for different themes and events.

You can find the printable right below with the 3 different movie quotes: “I myself am strange and unusual” “Never trust the living” “It’s showtime”.

Happy Halloween friendsThis image has an empty alt attribute; its file name is beetlejuice-popcorn.jpg

Halloween Cupcakes!

These spider web cupcakes turned out so cute and of course delicious. The marshmallow web was a little tricky to get it right but I think I got it figured out. Just make sure your marshmallows are warm when making the webs. If it cools down then just reheat it or warm it up again.

DESSERT IS WAITING

Is your mouth watering yet?

Grandma’s Brown Bag Apple Pie

Crust:

  • 1 ½ cups Flour
  • 1 teaspoon Salt
  • 2 Tablespoons Milk, cold
  • 1 ½ teaspoons Sugar

½ cup Vegetable Oil

Filling:

  • 4 cups Sliced Apples, about 10 apples
  • ½ cup Sugar
  • ½ teaspoon Nutmeg
  • 2 Tablespoons Flour
  • ½ teaspoon Ground Cinnamon

Topping:

  • ½ cup Flour
  • ½ cup Sugar
  • ½ cup Margarine or Butter
  1. Preheat the oven to 350°F.
  2. In a greased 9 inch pie pan, mix all the crust ingredients with your fingers. Press  into the pan.
  3. To make the filling: In a large bowl, mix and toss the apples with the sugar, nutmeg, flour and cinnamon.
  4. Pour the filling into the unbaked pie shell.
  5. To make the topping: In a small bowl, mix the flour, sugar and butter with your fingers until the mixture becomes crumbly.
  6. Sprinkle over the filling of the pie.
  7. Place the pie in a grocery brown bag size. Fold and seal. No peeking.
  8. Bake for 1 hour and 45 minutes

Grandma’s Easy Cheesecake

  • 1 (9inch) Graham Cracker Pie Crust
  • 1 (14oz) can Eagle Brand Condensed Milk
  • 1 (8oz) Cream Cheese
  • ⅓ cup Lemon Juice
  • 1 teaspoon Vanilla Extract
  1. In a medium bowl, mix the condensed milk, cream cheese, lemon juice and vanilla until well combined.
  2. Pour the mixture into the pie crust.
  3. Refrigerate for at least an hour or more or overnight.

Grandma’s Homemade Hot Fudge

  • 1 (1oz) square semi-sweet Baking Chocolate
  • ½ cup Unsalted Butter
  • 1 teaspoon Vanilla Extract
  • 1 (14oz) can Sweetened Condensed Milk
  • Dash of Salt

  1. In a small bowl, melt the chocolate and butter in the microwave. About 1 – 2 minutes. Stir.
  2. Add the vanilla, condensed milk and salt to the bowl.
  3. Microwave for 1 – 2 minutes. Stir.

Grandma Hernandez's Mexican Hot Chocolate

  • 1 tablet Nestle Abuelita Mexican Chocolate
  • 2 cup Water
  • 1 (12oz) can Evaporated Milk
  • 2-3 Cinnamon Sticks
  • 1 cup Milk

  1. In a medium pot, add the chocolate, 1 cup of water, evaporated milk and the cinnamon sticks.
  2. Bring to a boil for 3-5 minutes.
  3. Add the other cup of water and milk and mix.
  4. Boil again for 3-5 minutes.

Grandma Packard's Sugar Molasses Cookies

  • 1/2 cups shortening
  • 2 cups sugar
  • 1/2 cup molasses
  • 2 eggs
  • 4 cups flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger

  1. In a small saucepan, melt the shortening over low heat. Turn off heat, once the shortening is melted and let cool.
  2. In a mixer, cream eggs, sugar and molasses.
  3. 3  Add in the dry ingredients to the mixer, the cinnamon, baking soda, ginger, and flour. Add 1/2 cup of the flour at a time.
  4. Lastly, add the melted shortening to the mixer slowly.
  5. Refrigerate dough for 1 – 2 hours.
  6. Preheat oven to 350°.
  7. Scoop with small cookie scooper, and roll each dough ball into some sugar.
  8. Bake on greased cookie sheet for 10 – 12 minutes. Don’t over cook.

Grandma Packard's Snickerdoodle Cookies

  • 1/2 cup unsalted butter, softened
  • 1/2 cup shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 1/2 cups flour
  • 2 teaspoon cream of tarter
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 Tablespoons sugar
  • 2 teaspoons ground cinnamon

  1. Preheat oven to 350°.
  2. In a mixer, mix butter, shortening, sugar and eggs until creamy.
  3. In a separate bowl, sift the flour, baking soda and salt. Add to the butter mixture. Mix until combined.
  4. In a small separate bowl, mix the sugar and cinnamon.
  5. Scoop with a medium cookie scooper and roll in the cinnamon sugar mixture.
  6. Bake on greased cookie sheet for 10 – 12 minutes. Cook on rack.

Chocolate Crinkle Cookies

  • 1 box Devil’s Food Cake Mix
  • 1 (8oz) tub Cool Whip, thawed
  • 1/2 – 1 cup Powdered Sugar

  1. Preheat oven to 350 degrees.
  2. Fold the cake mix and cool whop together in a medium bowl.
  3. Use a medium size cookie scoop and root in the powdered sugar.
  4. Bake for 10-12 minutes.

Oreo Icebox Dessert

  • 1 Family Pack Oreos, crushed
  • 6 Tbsp Butter, melted
  • 1 (8 oz) Cream Cheese, at room temperature
  • 1 Cup Powder Sugar
  • 1 Large (5.9 oz) box Instant Chocolate Pudding
  • 3 Cups Milk
  • 1 Large (16 oz) Cool Whip
  1. Make the chocolate pudding first. In a small or medium bowl, add the milk and pudding powder and mix with hand mixer for a couple minutes then place in the fridge to set.
  2. First layer: Crush your Oreos in a large Ziploc bag with a meat tenderizer or rolling pin. You want them to be fairly chunky not too crushed up. Place in a 9×13 casserole pan. Be sure to set about 1/2 cup aside for the garnish. Drizzle the melted butter on top of the crushed Oreos.
  3. Second layer: In a medium bowl mix the cream cheese and powder sugar with a hand mixer until well combined. Add about 1/2 of the Cool Whip to the mixture. You can fold it in or use the hand mixer to combine. Spread on top of the Oreos. It will be a little tough but it doesn’t have to be perfect.
  4. Third layer: Add your chocolate pudding on top of the cream cheese layer.
  5. Last layer: Add remaining Cool Whop on top of the pudding and sprinkle your extra crushed Oreos on top.
  6. You can serve this immediately but its best when in sits in the fridge for at least 5-8 hours or even overnight. Enjoy!

Grandma Chappell's Sheet Pan Brownies

  • 3 cups Sugar
  • 1 1/2 cups Unsalted Butter, softened
  • 1/2 cup Cocoa Powder
  • 6 Eggs, divide the egg yolks and egg whites in separate small bowls.
  • 3 cups Flour
  • Dash of Salt
  • 1 teaspoon Vanilla Extract
  • 1 cup Nuts (optional)
  • 1/2 cup Unsalted Butter, softened
  • 1/4 cup Cocoa Powder
  • 1/4 cup Milk (or Heavy Cream or Evaporated Milk)
  • 2 1/2-3 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • Pinch of Salt

***Makes 20+ squares.

  1. Preheat your oven to 350 degrees.
  2. Cream or whisk together the sugar, butter and cocoa powder in a bowl.
  3. Add the egg yolks, flours, salt and vanilla.
  4. Fold in the egg whites and nuts (if you choose to add the nuts).
  5. Pour into jelly roll pan or 11×17 pan and bake for 20 minutes.
  6. To make chocolate frosting, mix all the ingredients in a bowl.
  7. Drop by spoonfuls on warm brownies. About 5-10 minutes after the brownies done.

Aunt Vicki's Chocolate Poke Cake

  1. 1 boxed Devil’s Food Cake Mix (I usually use Betty Crocker Super Moist Cake Mix or Duncan Hines Cake Mix) + ingredients for the boxed cake mix (Vegetable Oil, Water and Eggs)
  2. 1 14oz can Sweet Condensed Milk
  3. 1 16.6oz jar Caramel (I usually use Mrs. Richardson’s brand or Danielle’s)

***Garnish with whatever toppings you like (whipping cream, berries, candy, nuts, etc)

  1. Preheat your oven to 350 degrees.
  2. Prepare your boxed cake by following the directions on the box.
  3. Pour in a 13×9 pan and bake for 30 minutes.
  4. Let the cake cool for 5-10 minutes.
  5. Using a wooden spoon with a rounded end. With the rounded end, poke holes all over the cake.
  6. Mix the caramel and the condensed milk together in a small bowl and warm up in the microwave for about a minute.
  7. Pour the caramel mix over the cake.
  8. Let it soak for at least one hour before serving.
  9. Serve with ice cream, whipped cream or cool whip. Garish with toppings.

Strawberry Lemonade Bars

Crust 

  • 2 cups All-Purpose Flour
  • 1/2 cup Powdered Sugar
  • 2 sticks Unsalted Butter, softened
  • 1/4 tsp Salt

Filling 

  • 4 Eggs, slightly beaten
  • 2 cups Sugar
  • 1/4 cup Flour
  • 1 teaspoon Baking Powder
  • 1/4 cup Lemon Juice
  • 3/4 cup blended Fresh Strawberries , stems and hulls removed

Glaze 

  • 1 cup Powdered Sugar
  • 2 Tablespoons Lemon Juice

***Take the strawberries out to make just regular lemon bars or sub the strawberries to any fruit (raspberry lemon bars, blueberry lemon bars, etc).

  1. Heat oven to 350 degrees.
  2. In a large bowl, combine all the crust ingredients until crumbly. Press the mixture evenly in the bottom of an ungreased 9×13 pan.
  3. Bake for 25-30 minutes or until golden brown.
  4. In another larger bowl, combine the eggs, flour, sugar, and baking powder. Mix well.
  5. Stir in the lemon juice and strawberries.
  6. Pour the mixture over the warm crust.
  7. Bake for 25-30 minutes or until the top is light golden brown.
  8. Cool completely.
  9. In a small bowl, combine the glaze ingredients until smooth.
  10. Drizzle over the cooled bars and enjoy.

Grandma Packard's Fake Cinnamon Rolls

  • 16-20 Pillsbury Buttermilk Biscuits (this well be in a can, make sure its NOT the Grand size biscuits)
  • 1 stick Unsalted Butter
  • 1 cup Granulated Sugar
  • 1 Tbsp Ground Cinnamon


    • 8 oz Cream Cheese, Softened

    • 1/4 cup Unsalted Butter, Softened

    • 1 tsp Vanilla

    • 2 Tbs Milk

    • 4 cups Powder Sugar

***These Fake Cinnamon Rolls are great plain or with frosting. Either way you can’t lose.

Frosting Directions:

  1. Mix cream cheese and butter in an electric mixer bowl.
  2. Add vanilla and milk.
  3. Add powder sugar slowly.
  4. Mix for about 5 about until well combined.

  • Preheat oven to 350 degrees. Grease a bundt pan.

  • Melt butter in a small bowl and set aside.

  • Combine sugar and cinnamon in another small bowl and set side.

  • Open your biscuits. One at a time, dip the biscuit fully in the melted butter then dip it in the cinnamon sugar mixture, covering fully. Place in the bundt pan, sitting upright.

  • Repeat until all the biscuits are done and placed in the bundt pan.

  • Bake for 25-30 minutes.

  • Once baked, cool for 10-15 minutes. Enjoy it plain or with frosting.

Grandma Packard's Buttermilk Brownies

  • 1 cup Unsalted Butter
  • 1 cup Water
  • 4 tablespoon Cocoa Powder
  • 1/2 cup Vegetable Oil
  • 2 cup Sugar
  • 2 cup Flour
  • 2 Eggs
  • 1 teaspoon Salt
  • 1/2 cup Buttermilk
  • 1 teaspoon Vanilla
  • 1 teaspoon Baking Soda

  • 1/2 cup Milk
  • 1 Semi-Sweet Square Chocolate
  • 1/8 teaspoon Salt
  • 4 tablespoon Unsalted Butter
  • 1 cup Sugar
  • 1 tablespoon Corn Syrup
  • 1 teaspoon Vanilla

***Makes 30+ squares.

  1. Preheat your oven to 350 degrees.
  2. Prepare your boxed cake by following the directions on the box.
  3. Pour in a 13×9 pan and bake for 30 minutes.
  4. Let the cake cool for 5-10 minutes.
  5. Using a wooden spoon with a rounded end. With the rounded end, poke holes all over the cake.
  6. Mix the caramel and the condensed milk together in a small bowl and warm up in the microwave for about a minute.
  7. Pour the caramel mix over the cake.
  8. Let it soak for at least one hour before serving.
  9. Serve with ice cream, whipped cream or cool whip. Garish with toppings.
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Sour Cream Coffee Cake With Cream Cheese Frosting

  • 1 1/2 cups Sugar
  • 3/4 cup Butter, Softened
  • 3 Eggs
  • 1 1/2 tsp Vanilla
  • 3 cups Flour
  • 1 1/2 tsp Baking Powder
  • 1 1/2 tsp Baking Soda
  • 3/4 tsp Salt
  • 1 1/2 cups Sour Cream

Brown Sugar Filling

  • 1/2 cup Packed Brown Sugar
  • 1 1/2 tsp Cinnamon
  • 1/2 cup Finely Chopped Nuts (Optional)
  • 8 oz Cream Cheese, Softened
  • 1/4 cup Unsalted Butter, Softened
  • 1 tsp Vanilla
  • 2 Tbs Milk
  • 4 cups Powder Sugar
  • Preheat oven to 350 degrees.
  • In an electric mixer bowl, mix sugar, butter, eggs and vanilla until everything is combined.
  • In a separate bowl, mix flour, baking powder, baking soda and salt.
  • Add 1/3 of the dry ingredients to the wet ingredients alternately with the sour cream on low speed.
  • In a separate small bowl, mix your brown sugar ingredients together. Set aside.

Assembling the Coffee Cake

  • Spread 1/3 of the batter in a greased bundt pan.
  • Sprinkle with 1/3 of the brown sugar filling.
  • Repeat 2 times.
  • Bake for 1 hour on center rack.
  • Once baked, let cool for 5 minutes in pan and then remove pan.
  • Let cool completely, for about 45-60 minutes, then add frosting.

Frosting Directions

  • Mix cream cheese and butter in an electric mixer bowl.
  • Add vanilla and milk.
  • Add powder sugar slowly.
  • Mix for about 5 minutes until well combined.

Glaze: 1 1/2 cup powder sugar, 1 tsp vanilla and 2 Tbsp milk.

Carmel Corn Puff

  • 1 5oz-8oz bag Puff Corn
  • 1 cup Brown Sugar
  • 1/2 cup Unsalted Butter
  • 11/4 cup Light Corn Syrup
  • 1/2 teaspoon Vanilla
  • 1/4 teaspoon Baking Soda
  • Pinch of Salt
  • ***You can double the caramel recipe to make sure every piece of puff corn gets coated.
  1. Preheat your oven to 250 degrees.
  2. Pour your puff corn into a large bowl or disposal metal tin.
  3. Combine the brown sugar, butter, corn syrup, vanilla and salt in a pot on medium heat. Stir until everything is combined well. Boil for 2-4 minutes.
  4. Remove from heat and stir in baking soda. The mixture will become lighter and foam.
  5. Pour the mixture over the puffed corn and stir until everything is coated.
  6. Spread your puff corn onto a large baking jellyroll sheet or leave in disposal metal tin.
  7. Bake for 20 minutes. Stir it about half way through in the oven.
  8. Let cool and enjoy.

Rice Krispie Treats

  • 7 cups Kellogg’s Rice Krispies Cereal
  • 16 oz bag Marshmallows
  • 6 Tablespoons Salted Butter
  1. Grease a 9×13 pan. Set aside.
  2. In a large pot, melt the butter over low heat.
  3. Once the butter is melted, add the marshmallows.
  4. Stir often with a rubber spatula, until the marshmallows are almost completely melted.
  5. Turn heat off and stir until the marshmallows have completely melted and has a smooth consistency.
  6. In large bowl, spray with grease add the cereal.
  7. Add in the marshmallow mixture to the cereal and toss until well combined.
  8. Once everything is mixed, pour into your 9×13 pan and spread evenly.
  9. Allow about 1 hour or more for the rice krispies to set and enjoy.

ENGLISH TRIFLE

  1. Make the jell-o by following the recipe on the box and let it firm up overnight.
  2. Add the pieces of pound cake on top of the jell-o and crushed about half of the cookies and add on top of the pound cake.
  3. Add both cans of custard on top of the cake cookie topping.
  4. In a seperate small bowl, add your strawberries and powder sugar and stir until the sugar dissolves and makes a little sauce. Add the strawberry mixture on top of the custard.
  5. Add the other half of the cookies on top of the strawberries on the outer side of the trifle, push the cookies down into the strawberries a little to start soaking in the juice.
  6. Lastly, add your whipped cream on top and in the middle on the cookie ring.
  7. Refrigerate for at least 3-5 hours or overnight and serve.

BONNIE LAYNE'S COCONUT BREAD

  • 4 Eggs
  • 2 cups Sugar
  • 1 cup Vegetable Oil
  • 2 teaspoons Coconut Extract
  • 1 cup Buttermilk
  • 3 cups Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Coconut Flakes, optional

  • 1/2 cup Sugar
  • 1/4 cup Water
  • 1 tablespoon Butter
  • 1 teaspoon Coconut Extract

***You can substitute buttermilk with 1 cup Milk and 1 tablespoon vinegar.

  1. Heat oven to 350 degrees.
  2. In a large bowl, beat eggs, sugar, milk, oil and extract together.
  3. Then mix dry ingredients, flour, baking soda, baking powder, salt and coconut flakes, in a separate bowl.
  4. Pour into greased and floured loaf pans. Either 2 medium or 4 small loaf pans.
  5. Bake for 30 minutes or until done.
  6. While bread is cooling, make the glaze in a small saucepan. Add all ingredients and bring to a boil until the glaze thickens, about 5 minutes.
  7. Drizzle glaze over loaves while warm.

CHOCOLATE CHIP ZUCCHINI BREAD & CHOCOLATE ZUCCHINI BREAD

  • 2 cups Sugar
  • 1 cup Vegetable Oil
  • 2 Eggs
  • 3 teaspoons Vanilla Extract
  • 2 cups Grated Raw Zucchini
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 2 cups Flour
  • 2 teaspoon Ground Cinnamon
  • 1 cup Chocolate Chips, milk or semi-sweet

***To make chocolate zucchini bread, use same recipe but change to 1 1/2 cup flour, 1/2 cup dutch cocoa powder, and 1 teaspoon cinnamon.

  1. Heat oven to 350 degrees.
  2. Mix sugar, oil, eggs and vanilla in a large bowl.
  3. In a separate bowl, combine flour, baking soda, baking powder, salt and cinnamon. Add chocolate chips to flour mixture and coat until all the chips have flour over them.
  4. Add dry ingredients to wet ingredients.
  5. Lastly, add zucchini in mixture.
  6. Pour into greased pans, 2 mediums or 4 small pans.
  7. Bake for an hour or until done.

CHOCOLATE SCOTCHEROOS

  • 1 cup Light Corn Syrup
  • 1 cup Sugar
  • 1 cup Creamy Peanut Butter
  • 6 cups Rice Krispies
  • 1 cup Semi-Sweet Chocolate Chips or Milk Chocolate Chips
  • 1 cup Butterscotch Chips

    1. Place corn syrup and sugar into a saucepan.
    2. Cook over medium heat, stir frequently, until sugar dissolves and mixture begins to boil.
    3. Remove from heat. Stir in peanut butter and mix well.
    4. Add Rice Krispies and stir until well coated.
    5. Press mixture into a 9×13 pan coated with cooking spray. Set aside.
    6. Melt chocolate and butterscotch chips together in another saucepan over low heat and stir constantly. Until the chips have melted down.
    7. Spread evenly over Rice Krispies and let cool for about 30-60 minutes.
    dries up.

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