Hersheys Double Chocolate Mint Cookies

2/3 Cup Butter Softened
1 Cup Sugar
1 egg
1 tsp. Vanilla
1 Cup Flour
1/2 Cup Hersheys cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1-2/3 Cup Hersheys mint chocolate chips

Heat oven to 350*. Beat butter and sugar until fluffy. Add the egg and vanilla. Beat well. Stir together flour, baking soda, salt, and coca. Gradually add to butter mixture, beating well. Add chocolate chips.

Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8-9 minutes or until just set. DONT OVER BAKE. Let cool before removing from cookie sheet onto a cooling rack. Cool completely. makes about 2 1/2 dozen

BBQ Short Ribs

1 pkg Short Ribs
1 bottle of your favorite BBQ sauce
1 cup Ketchup
1/2 cup Brown Sugar
1 Tbsp. Vinegar
1 tsp. Worcheshire Sauce

Mix all together and pour over ribs. Bake all day at 225*.

Lasagna

Ok, so I figured everyone out there knows how to make your basic lasagna, so I thought I would post a variation.  This came from an old, old ward cookbook, funny story.... I was serving in the Relief Society Presidency at the time and we made this cookbook.  Lets just say a slight error was made on the number of cookbooks we had printed and this was about 7 years ago and all of the new move ins are probably still receiving one as a welcome gift!! 

1 1/2 LB. Browned Hamburger, Drained                                  1/4 tsp. Pepper
3 Tbsp. Dried Onions ( I use real & brown with meat)             1 pt. Sour Cream
3 (8 oz.) Cans Tomato Sauce                                                    8 oz. Pkg. Cream Cheese
1 tsp. Sugar                                                                                 12 oz. Lasagna Noodles
1 tsp. Salt                                                                                     Grated Cheese

Boil noodles and set aside.  Combine browned hamburger, onions, tomato sauce, sugar, salt and pepper in a bowl and set aside.  Make 3 layers in the following order:  Noodles, sour cream/cream cheese mixture, meat mixture and grated cheese.  Don't add the final layer of cheese until the last half hour of baking.  Bake at 350 for 1 hour. Enjoy!

Weekly Menu

Monday - Lasagna, Fresh Green Beans, Bread Sticks

Tuesday - BBQ Short Ribs, Baked Potatoes

Wednesday - Poppy Seed Chicken, Corn, Rolls

Thursday - Turkey Pillows, Corn

Friday - Leftovers

Creamy Chicken Fettuccine

Ok, so this was from last week....but then last week got a little crazy!!  Tristen and I are doing this blog together, it's a fun Motherly-Daughter thing to do together!! But when the kids get sick and it takes both Mom and Grandma to help, things can get a little crazy.  Poor Tristen had 2 sick kids last week.  Megan was so dehydrated she had to go to Primary Children's Hospital and get and IV, so very sad!!  It was also Tristen's birthday on Thanksgiving.  We had planned a birthday dinner celebration for Tuesday and then came the snow storm...cancelled.  We rescheduled for Wednesday and and then came Megan going to the hospital instead...cancelled. Then it was Thanksgiving and I am happy to report we finally had birthday dinner on Friday night!!  It was great!!  Anyway here is the recipe for a yummy Creamy Chicken Fettuccine!  Enjoy!!

2 boneless, skinless chicken breasts cut crosswise into 1/4-inch strips
salt and pepper
2 tablespoons butter
2 garlic cloves, minced
1 cup heavy cream
1 teaspoon grated zest and 2 tablespoons juice from 1 lemon
1 pound fettuccine
2 cups frozen peas
1 1/2 cups grated parmesan cheese
1 cup chopped fresh basil

Bring 4 quarts water to boil in large pot. Pat chicken dry with paper towels and season with salt and pepper. Melt butter in a large nonstick skillet over medium-high heat. Cook chicken until no longer pink, about 3 minutes. Transfer to a plate.

Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add cream, lemon zest, and lemon juice and simmer until sauce is slightly thickened, 3 to 5 minutes. Remove from heat, cover, and keep warm.

Add 1 tablespoon salt and pasta to boiling water and cook until almost al dente. Add peas to pot and cook until bright green, about 1 minute. Reserve 1/2 cup cooking water, drain pasta and peas, and return to pot. Add sauce, cheese, basil, and reserved chicken to pot and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve immediately.

My Favorite Vegetable Soup

This is made at my house at least once a month!!  I love, love, love this soup!!  It makes a crockpot full.  Make some grilled cheese sandwiches and you have a great meal!!  There is always plenty for leftovers too!

1 Lb. Ground Beef (cooked with onion and drained and chopped finely)
Carrots
Celery
Onion
1 Can Small Peas
Corn (I use frozen, as much as you want)
1 Can Green Beans (or fresh is great if you have leftovers)
4 Cans Beef Broth
4 Cans Chicken Broth
1 Can Tomato Paste
4 Tbs. Sugar
Salt and Pepper

Put meat and chopped vegetables in crock pot and cook on low all day.  One hour before serving add a few handfuls of macaroni noodles.  Enjoy!!

Chicken Nachos

1 lb chicken, or 3 lg chicken breasts
6 Tbsp Honey
5 Tbsp Lime Juice
1 Tbsp Chili Powder
1/2 tsp Garlic Powder

Boil and shred chicken. Mix all ingredients together and place in a ziplock baggie for several hours or overnight.

Tortilla chips
Refried Beans
Cheese
Mozzarella Cheese
Diced Green chilies
sliced olives
Sour cream

Place tortilla chips on a deep, foil lined, cookie sheet. Spread beans over chips with a spatula. Sprinkle Cheeses on chips and beans. Heat chicken in microwave and sprinkle over cheese when warm. Sprinkle more cheese on top. Broil until melted and heated through. After it is done, add olives, chilies, etc. Serve immediately.

This is great for parties and especially football parties!

Weekly Menu

Monday- Chicken Nachos

Tuesday- Vegetable Soup

Wednesday- Creamy Chicken Fettucini

Thursday- Thanksgiving Feast

Friday- Potato Cheese Soup

Dutch Oven dinner in a Pressure cooker

If you don't have a pressure cooker, I would add it to your Christmas list. I have to admit they scare me a little, but after lessons from my mom- I was brave enough to try it! Success!

1 bag baby carrots
Potatoes - 1 per person
onion- cut into rings
Chicken breasts- 1 per person (I used chicken tenders, they are my favorite)
2 cans Chicken Broth
Salt and Pepper to taste
*Thyme - optional. (I sprinkled some of this in to add some extra flavor and loved the results)

Place all ingredients in a pressure cooker. Cook on high until the pressure cooker starts rattling, then turn on medium heat and cook for 30-40 minutes. Make gravy with extra broth in the pan when done. Any questions on how to use a pressure cooker. . . ask my mom!

Honey Glazed Chicken

2 lbs. Boneless Chicken                            1/4 Cup Brown Sugar
1/3 Cup Flour                                              1/4 Cup Soy Sauce
1/2 Tsp. Garlic Powder                              1/3 Cup Lemon Juice
5 Tbs. Butter                                                1 Tsp. Ground Ginger
1/2 Cup Honey                                            Cayenne Pepper To Taste(how ever spicy you want)

Heat oven to 350.  In a shallow dish combine flour, garlic powder, salt and pepper.  Dip each chicken breast in flour mixture and coat evenly.

Melt 2 Tbs. butter in a shallow baking dish, large enough to accommodate chicken in a single layer.  Arrange chicken in pan and bake uncovered for 15-20 minutes.  Don't overcook.

In a small saucepan, melt remaining butter and add honey, lemon juice, brown sugar, soy sauce, ginger and cayenne pepper.  Boil for several minutes until sauce begins to thicken.
Turn each piece of chicken over and pour sauce mixture evenly over chicken.  Bake another 20-30 minutes, or until cooked through.  Serve over rice.  This recipe also works great with pork chops.

I like to double the sauce recipe so there is more sauce to pour over the rice with the chicken.

Hawaiian Haystacks

Hawaiian Haystacks

10-12 chicken tenders cut into chunks
1 Cup chicken broth
2 Cans cream of chicken soup, condensed
1 can evaporated milk

Place chicken in a greased crockpot. Combine remaining ingredients and poor over chicken. Cook on high heat for 3-4 hours or low heat for 6-8 hours.

Serve over hot rice with a variety of toppings that could include: grated cheese, peas, pineapple tidbits, shredded coconut, chinese noodles, tomatoes, green peppers, green onions, olives, and other family favorites.

Pasta Fagioli Soup-- Olive Garden Copycat

I love this soup at the olive garden. I have only made it once before and it made tons!! I am halving the recipe tonight as well  as on the blog, so I hope it turns out the same. Also, the recipe is in ounces for the measurements. For the veggies, I just guess! I will put what I am doing, but your welcome to do whatever and I am sure it will taste just fine!

Pasta Fagioli Soup
1 1/2 tsp. Oil
1 Lb. Hamburger
6 oz. Chopped onion - I got 1 small onion and with chop it up in my food processor
7 oz. Slivered Carrots- I got a 10oz package of matchstick carrots and will use 3/4 of the bag or so
7 oz. Chopped Celery- I got 4 pieces of celery
24oz. Diced Tomatoes- they come in 14oz cans (1 1/2 cans)
1 cup Kidney Beans
1 cup White Kidney Beans
44oz Beef Stock- they come in 32oz cartons (I bought 2 and will use what I need of the second)
1 1/2 tsp. Oregano
1 1/4 tsp. Pepper
2 1/2 tsp. Parsley ( I just use the dry flakes)
1/2 tsp. Tabasco Sauce
24oz. Spaghetti Sauce- I bought Hunts and it comes in a  26oz can
4oz dry Pasta Shells

Directions:
Saute beef in oil in a large pot until beef starts to get brown. Add in onions, celery, carrots, and diced tomatoes and simmer for about 10 minutes. Drain and rinse beans and add them to the pot. Also add beef stock, Oregano, Pepper, Tabasco, Spaghetti Sauce, Parsley and Pasta Shells. Simmer until celery and carrots are tender, about 45 minutes. The halved recipe should make about 4 1/2 qts. of soup!

Now if I could just find a recipe for breadsticks. . . . .I would be in heaven!

Beef Paprika

This week you get a real special treat! I (Tristen) will be doing the blog this week. My Mom's kitchen is closed, so you get me!! While my Mom and Maddie are trying out all the dollar menus in town, I will be slaving away in my kitchen. So watch out, next weeks menu could include Arbys roast beef and McDonalds McDouble!!

Beef Paprika

1/4 Cup Shortening                                           1 Tbsp. Brown Sugar
2 Lb. Stew Meat                                               2 tsp. Salt
1 Cup Sliced Onion                                           2 tsp. Paprika
3/4 Cup Ketchup                                              1/2 tsp. Dry Mustard
2 Tbsp. Worcestershire Sauce                         1 1/2 Cup  Water

*2 Tbsp. Flour and 1/4 Cup Water for later
3 Cups Noodles

Dice Meat. Melt Shortening in a skillet. Add meat and onion, stirring until meat is brown and onion tender. Stir in the Worcestershire sauce, ketchup, brown sugar, salt, paprika, dry mustard, and water. Cover and simmer for 2 1/2 hours in an oven at 250*. When done, mix the flour and 1/4 cup water together until smooth, then slowly add to meat mixture. Back on stove top, bring to a boil for 1 minute and serve over cooked noodles.

Weekly Menu

Monday: Beef Paprika

Tuesday: Pasta Fagioli soup- Olive Garden copycat

Wednesday: Hawaiian Haystacks

Thursday: Honey Glazed Chicken and rice

Friday: Dutch oven dinner in a pressure cooker

Mexican Lasagna

I have had this recipe for years.......Todd's Mom, Nancy made this for us the first time we had it.  It is a fun variation of lasagna.

1 Lb. Ground Beef
1 1/2 Cups Salsa
8 oz. Monterrey Jack Cheese
6 8" Tortillas
1 Can Refried Beans
Garlic Powder
Chili Powder
Salt & Pepper

Brown meat and sprinkle the spices in. Drain meat and add the salsa.  Spread the refried beans onto each tortilla, and sprinkle well with cheese.  Roll up the tortillas and place in a greased 9x13 pan.  Pour salsa and meat mixture over the top of the tortillas and sprinkle remaining cheese on top.  Bake at 400 degrees for 20-30 minutes.

Penne Pasta

My sister-n-law, Jodi made this for Cousin Dinner one Sunday.  I arrived during the preparatory part.  When I saw her pouring the whipping cream on the top, I almost went home hungry that night.  But I am happy to say it is really yummy and I have made it several times since!

1 Pkg. Penne Noodles
1 Large Bottle Spaghetti Sauce ( I like Prego)
1 lb. Ground Beef
Grated Cheese
1 Pint Whipping Cream
Red & Yellow Peppers (optional)

Brown meat in a large pan.  If you are using peppers saute them with some olive oil in a separate pan.  Boil noodles until done.  Add spaghetti sauce, noodles and peppers to meat, stir in some cheese, (as much as you want, I am pretty generous).  Pour into a greased 9 x13 pan.  Sprinkle some grated cheese on the top and then pour the whipping cream all over the top.  Cook at 350 degrees for 45 minutes to and hour.  When done, mix together in the pan to  stir in any remaining whipping cream on top.

**This can also be made without the meat if you choose.

Teriyaki Chicken Drummetts & Rice

Put this recipe in the EASY file. This came from my friend Lisa long, long ago and I have been making it ever since.

1Bag Frozen Chicken Drummetts, not Drumsticks (I get mine at Walmart)
2 Cups Soy Sauce
2 Cups Brown Sugar

Mix soy sauce and brown sugar together in a gallon ziplock bag.  Add as many chicken drummetts as your family will eat.  Marinate in refrigerator overnight.  Bake at 350 for 2 hours and serve with rice.

Weekly Menu

Monday - Teriyaki Chicken Drummetts and Rice

Tuesday - Navajo Tacos

Wednesday - Penne' Pasta

Thursday - Mexican Lasagna

Friday - Leftovers or Pizza Pizza

Saturday - Out to Dinner

Sunday - Cousin Dinner & my turn to cook......Have not a clue yet......

Skillet Tacos

Have you noticed a mexican theme this week!  I love mexican food, I guess I must have been craving it!!  This recipe came from my cute daughter Tristen.  It is an easy, fast dinner.

1 LB. Ground Beef
1 Small Onion, Chopped
1 1/2 Cups Frozen Corn
7 Corn Tortillas (6 inch tortilla's), cut into 1 inch pieces.  I used my pizza cutter for this
1 bottle (8 oz.) Taco Sauce (I used Taco Bell Mild)
1 1/4 Cups Shredded Cheddar Cheese

In a large skillet, cook the beef and onion until done.
Rinse frozen corn with warm water and drain.
Add the corn, taco sauce and 1 cup cheese to meat until well mixed and cheese melts.
Mix in tortilla pieces and heat through.  Top with remaining cheese and let it melt.

We ate this with chips and guacamole, but you could add black beans to this as well and I think it would be good.

Chicken Chili Verde

I got this recipe from my friend, Thelissa.  I am mexican food lover!!  This is a yummy one!

4 Tbsp. Oil
2 lbs. Boneless, Skinless Chicken, Shredded
1/4 Cup Flour
1 Can Diced Green Chiles
1/2 tsp. Cumin
1/4 tsp. Salt
1/4 tsp. Pepper
3 Cloves Garlic, Minced
1/2 Cup Fresh Cilantro, Chopped  **(I'm not a fan and leave this out)
1/2-1 Cup Salsa
1 Can Chicken Broth
Flour Tortillas
Cheddar Cheese
Sour Cream

Boil chicken until cooled, cool and shred.  In a large frying pan brown cooked chicken in oil.  Sprinkle meat with flour and add remaining ingredients (except tortillas, cheese and sour cream).  Simmer until thickened, stirring occasionally.  Serve in tortillas topped with cheese and sour cream.

Chicken Corn Chowder......NOT!!

Ok, all!!  So I love to try new recipes and some are great and some are not so much!!  This one tonight is definately in the category of NOT SO MUCH!!  So I am not even bothering to post it. Oh well, live and learn!! I am new at this blogging thing, so sometimes it will be a recipe I haven't even tried, so make sure you let me know if you like the recipes or not.

Crockpot Southwestern Chicken

I got this recipe from Sister's Cafe.  It is a super easy and yummy crockpot dinner!

1 small bag frozen corn
1 can black beans
2 large frozen boneless, skinless chicken breasts
1 16-oz jar medium salsa
shredded cheddar cheese
tortilla chips
sour cream
chopped cilantro
diced avocado

Pour bag of frozen corn in bottom of crockpot.  Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa.  Cook on high for 1 hour and then on low for 4 hours, or I just cook in all day long on low.  Shred chicken with forks.  Serve with tortilla chips and add toppings to individual servings.
**It is very important that you use MEDIUM salsa in this.  Mild simply isn't flavorful enough.  Be sure to serve with tortilla chips and not tortillas.  The salty crunchy chips makes this so good!

Weekly Menu

Monday - Crockpot Southwestern Chicken

Tuesday - Chicken Corn Chowder

Wednesday - Chicken Chili Verde

Thursday - Skillet Tacos

Friday - Sloppy Joes

Saturday - Out To Dinner