Milk Chocolate Frosting

INGREDIENTS:
3/4 cup sugar
5 tablespoons butter
1/4 cup milk
1 cup milk chocolate chips

LETS COOK:
1. Place the sugar, butter and milk in a small saucepan over medium-high heat.
2. Stir until the mixture comes to a boil. While still stirring, let the mixture continue to boil until the sugar dissolves.
3. Remove the pan from the heat and stir in the chocolate chips.
4. Continue stirring until the icing is smooth and the chocolate has melted.
5. Let cool in the pan for about 5 minutes.
6. Pour over cooled cake - it will set up after it runs down the side.

NOTES:
*I served this as the frosting on the Banana Cake


RECIPE INSPIRED BY: The Cake Mix Doctor
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Banana Cake

INGREDIENTS:
1 package yellow cake mix
1 1/2 teaspoons cinnamon
2 medium ripe bananas, peeled and mashed
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
3 eggs

LETS COOK:
1. Preheat the oven to 350 degrees.  Grease the bundt pan with cooking spray.
2. In a large bowl, stir together the cake mix and cinnamon.
3. Add in the mashed bananas, milk, oil, vanilla and eggs.
4. Beat on low speed until all the ingredients are blended, about 30 seconds.
5. Increase the speed to medium and continue to beat for 2 minutes longer.
6. Pour the cake batter into the pan, smoothing the top with a spatula.
7. Bake until the cake top lightly springs back when touched, about 40-50 minutes.
8. Let the cake cool for about 10-15 minutes.  Remove to wire rack to cool completely.


NOTES:
*I served this cake with the Milk Chocolate Frosting

RECIPE INSPIRED BY: The Cake Mix Doctor



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Chicken Pasta Salad

INGREDIENTS:
1 tablespoon oil
4 boneless, skinless chicken breasts
2 cups Italian dressing, divided
12 ounces tri-color rotini pasta
1 cup frozen broccoli
1 cup frozen carrots
1 cup frozen 3 pepper & onion blend
1 can (11 ounces) sweet corn niblets
1/2 cup Ranch dressing

LETS COOK:
1. Marinate the chicken breasts in 1 cup on the Italian dressing for 2-4 hours.
2. Cut chicken into bite size pieces, discarding extra marinade.
3. Heat the oil over medium heat in a skillet.
4. Saute the chicken until cooked through & no longer pink.
5. While the chicken is cooking, bring 4 quarts of water to a boil.
6. Add the pasta to the boiling water.
7. Boil the pasta for 8 minutes, adding the vegetables after the first 3 minutes.
8. Drain the pasta and vegetables well.
9. In a large bowl, combine the pasta, vegetables and chicken.
10. Refrigerate until ready to serve.
11. Once you are ready to serve the pasta, add the ranch & remaining cup of Italian dressings and toss to coat.

RECIPE INSPIRED BY: Tammy's Recipes





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Chicken Salad

INGREDIENTS:
1 1/2 cups chicken, cooked & shredded {I used Tyson Premium White Chunk Chicken}
1 apple
1 cup grapes
3/4 cup mayo


LETS COOK:
1. Chop the apple into bite size pieces and slice the grapes in half.
2. In a medium size bowl with a lid, combine the chicken, apple and grapes.  Stir to mix together.
3. Add the mayo and stir to completely coat the chicken and fruit.
4. Refrigerate the salad until ready to serve - at least 30 minutes so the flavors can blend.
5. Serve on bread or with crackers.


NOTES:
Almonds & Celery can also be added to the chicken salad.  We leave those out because of allergies and just a plain dislike of celery :)





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Homemade Salsa

This is a recipe I got from my sister.  I love it because it is so easy and quick to throw together and delicious!!  I have not bought pre-made salsa in years!

 

INGREDIENTS:
1 can Diced Tomatoes, drained (my sister uses whole tomatoes, so really any type will work)
1 can Tomato Sauce
1 Onion, chopped
1 Jalapeno, chopped (you can leave the seeds in or out depending on how hot you like it)
Cilantro
Garlic Powder
Salt
Pinch of Sugar

LETS COOK:
1. Combine all ingredients in a bowl fitted with a lid ~ you'll need to use at least a 4 cup size bowl.
2. Allow to sit in the fridge for at least an hour to blend the flavors.
3. Blend all ingredients in a food processor.

NOTES:
If you noticed most everything does not have an exact amount to put in.  I just add as much or as little based on our preferences.  My husband loves cilantro so I add almost a whole bunch to ours.  I love garlic so ours is also extra garlic-y :) 
The only thing I would recommend is using plain tomatoes, not any of the seasoned ones.  I tried making it once with the Tomatoes with Onion & Garlic and it just had an odd taste after I added in my own garlic and onions.





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Corn, Tomato & Asparagus Salad

Ingredients
4 Roma Tomatoes, quartered
1/2 cup Frozen Corn
1 cup Chopped Asparagus
2 tablespoons Cider Vinegar
1 tablespoon Honey
Salt & Pepper to taste

Instructions
1. In a medium bowl, whisk together the Cider Vinegar and Honey.
2. Add the Tomatoes and toss to coat.  Let the Tomatoes marinate for about an hour.
3. Saute the Corn and Asparagus over medium heat until tender.  Season with salt & pepper.
4. Add the Corn & Asparagus to the Tomatoes and toss.

Notes
I served this as a side dish with the Applesauce Chicken


RECIPE INSPIRED BY: MyRecipes








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THIS RECIPE PROUDLY LINKED TO: Eat At Home

Applesauce Chicken

Ingredients
6 Chicken Tenderloins
1 1/2 cups Applesauce
1 small Onion, sliced
2 teaspoons Apple Cider Vinegar
2 cloves Garlic, minced
Pinch of Cinnamon
Black Pepper to taste

Instructions
1. In a skillet with a lid, saute the Onions and Garlic over medium-low heat.
2. Add the Applesauce, Vinegar, Cinnamon & Pepper to the skillet and stir until it begins to bubble.
3. Add the Chicken to the skillet and cook on one side for around 5 minutes.
4. Turn the Chicken over, cover and continue to cook 10 - 15 minutes or until chicken is no longer pink.

Notes
I served this as the main entree with the Corn, Tomato & Asparugus Salad side dish

~This recipe was inspired by 4 Hats and Frugal

PRINTER FRIENDLY VERSION

Apple Cinnamon Pancakes - Freezer Friendly

Ingredients
2 1/2 cups Bisquick Mix
1 cup Milk
1 cup Apple Butter
2 tablespoons Vegetable Oil
1 teaspoon Cinnamon
2 Eggs


Instructions
1. Heat a skillet over medium-high heat.
2. In a large bowl, combine all of your ingredients until well blended.
3. Spoon batter by 1/4 cupfuls onto hot skillet.
4. Cook until the edges are dry.
5. Flip and cook until browned.

To Freeze
Cool pancakes completely.  Separate pancakes with wax paper.  Place in a gallon size freezer bag.
To Serve Frozen
Heat pancakes in toaster

~This recipe was inspired by Betty Crocker's Gingerbread Pancakes

PRINTER FRIENDLY VERSION

Banana Pudding Cupcakes

Ingredients
1 Package Butter Recipe Cake Mix
1 Stick Butter (1/2 Cup), Softened
3 Eggs
2/3 Cup Milk
1 Package Banana Flavor Pudding & Pie Mix
1 Tub Cool Whip
Vanilla Wafers

Instructions
1. Preheat your oven to 350 degrees. Line your muffin tin with baking cups.
2. Place one vanilla wafer in the bottom of each baking cup.
3. In a small bowl, mix together your eggs, butter and milk.
4. In a large bowl mix together your cake mix and dry pudding mix.
5. Add your wet ingredients into the large bowl with your dry mix. Beat on medium speed for about 2 minutes.
6. Fill your cupcake tins with the batter to halfway - 3/4 of the way full. Just add the mix directly on top of the vanilla wafer.
7. Bake your cupcakes for 15-20 minutes or until a toothpick inserted in the center comes out clean.
8. Allow your cupcakes to cool in the pan for about 10 minutes and then allow them to cool completely before adding the cool whip.
9. Decorate to your liking - I added the Cool Whip to the cupcake as frosting and then crushed up the remaining vanilla wafers and sprinkled the crumbs on top.

PRINTER FRIENDLY VERSION

THIS RECIPE PROUDLY LINKED TO: Gooseberry Patch, Mrs. Fox's Sweets, Newlyweds, A Little Nosh, Pamela's Heavenly Treats

Caramel Apple Cookies

CARAMEL APPLE COOKIES

YIELD: 3-4 dozen cookies

 

INGREDIENTS:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1 box (10 packets) Apple Cider Instant Original Drink Mix, not sugar free
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3 cups all purpose flour
• 1 bag caramels

COOKING DIRECTIONS:

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
2. Cream together the butter, sugar, salt, and all 10 packets of apple cider mix until smooth and fluffy.
3. Beat in eggs and vanilla extract
4. Mix in the baking soda and baking powder.
5. Add the flour and mix until just combined.
6. Scoop the dough scrapping off the excess as you go up the bowl ~ I used a 1/2 tablespoon measuring cup.
7. Flatten the dough slightly in your hand and place a caramel in the center - I also flattened the caramel with the back of a spoon ~ it helped make the caramel all throughout the cookie rather than in just the very middle.
8. Scoop another portion of dough and then work the dough around the caramel sealing well - if you are using a normal cookie scoop you wouldn't need the second portion of dough ~ I was just using too small of a scoop :).
9. Place the cookies two inches apart on the sheets.
10. Bake 12 to 14 minutes or until golden brown around the edges.
11. After baking, carefully slide the parchment with the cookies onto the counter. Let cool until they are no longer soft but still slightly warm. Twist gently to remove, and cool the rest of the way upside down on the parchment or on a cooling rack.        

RECIPE INSPIRED BY: Six Sisters' Stuff



3 Musketeers Brownies

 

3 MUSKETEERS BROWNIES

YIELD: 16 brownies

INGREDIENTS:

• 1 package brownie mix
• 1/2 cup vegetable oil
• 1/4 cup water
• 2 eggs
• 4 3 Musketeers candy bars (full size)

COOKING DIRECTIONS:

1. Preheat your oven to 350 degrees. Grease the bottom of your pan ~ I used an 8x8.
2. Combine the brownie mix, oil, water & eggs in a large bowl and stir about 50 strokes with a spoon.
3. Spread batter into the greased pan.
4. Bake for about 40 minutes.
5. While the brownies are still hot, lay the 3 Musketeers candy bars across the top.
6. Bake for an additional 5 minutes or until you can spread the candy bars to make an 'icing'.

       

THIS RECIPE PROUDLY LINKED TO: Sweet Tooth Friday

Sweet & Sour Chicken Stir-Fry

SWEET & SOUR CHICKEN STIR-FRY

YIELD: serves 4

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INGREDIENTS:

• 2 tablespoons cornstarch
• 1/2 cup cold water
• 1 can (8 ounces) pineapple chunks, drained & juices reserved
• 6 tablespoons ketchup
• 2 tablespoons soy sauce
• 4 tablespoons brown sugar
• 2 teaspoons rice vinegar
• 3-4 teaspoons vegetable oil, divided
• 1 pound boneless, skinless chicken breasts or thighs cut into 1 inch pieces, seasoned with salt & pepper
• 2 cloves garlic, minced
• 1 head broccoli florets
• 1 bell pepper cut into 1/2 inch squares, seeded
• 1 onion, cut into 1/2 squares
• hot cooked rice

INSTRUCTIONS:

Start cooking your rice so it will be ready

Combine cornstarch and water in a medium sized bowl and stir to dissolve. Add the reserved pineapple juice, ketchup, soy sauce, brown sugar, and vinegar to the bowl and stir to combine.

Heat 2-3 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the chicken and garlic. Stir-fry until the chicken is cooked and no longer pink. Remove the chicken from the pan and cover to keep warm.

Add the remaining oil to the pan. Add the broccoli, bell pepper and onion. Stir-fry over medium-high heat until the vegetables are crisp-tender and the broccoli is bright green. Return the chicken to the pan. Add the pineapple chunks and sauce mixture. Bring to a slow boil and cook until everything is heated through and the sauce has thickened.

Serve over the cooked rice or mix in with the stir fry.

RECIPE INSPIRED BY: Our Best Bites