Tuna Cakes

This a new family favorite. I served these yummy cakes with jasmine rice and mixed vegetables.

Here is the original recipe.

I added an egg and eliminated the shredded carrot.

S'more Treats

4 tbsp Butter
6 oz Semi Sweet Chocolate Chips*
1 tsp Vanilla
4 c Mini Marshmallows
6-7 cups Golden Grahams


Melt butter in large pan.
Add marshmallows, vanilla and chocolate chips. Stir constantly until smooth.
Add Golden Grahams. Stir until all is mixed.
Pour onto parchment paper and smooth out to desired thickness and let cool.

*You can also use milk chocolate chips, white chocolate chips or carob chips

Chocolate Coconut Granola Bars

4 1/2 cups Rolled Oats
1 cup Flour
1 tsp Baking Soda
1 tsp Vanilla Extract
2/3 cup Butter, melted
1/2 cup Honey
1/3 cup packed Brown Sugar
1 cup Semisweet Chocolate Chips
1 cup Coconut

Preheat oven to 325*. Lightly grease one 9x13 inch pan.

In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter, honey and brown sugar. Stir in the chocolate chips and coconut.


Press mixture into the pan. Bake for 18-22 minutes or until golden brown. Let cool for 15 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

BBQ Chicken Roll Ups

14 oz. Coleslaw Blend
3/4 cup Coleslaw Dressing
1 small each Green Pepper and Red Pepper, Cut into strips
1 small Onion, thinly sliced
Salt, Pepper and Garlic Powder to taste
4 Bonless Skinless Chicken Breasts
18 oz bottle of your favorit BBQ Sauce
10 Flour Tortillas

Place chicken and bbq sauce in crock pot for 5-6 hours.
Shred chicken and put the chicken back into the sauce.
Toss coleslaw blend with coleslaw dressing; set aside.
Season the green pepper and onion with salt, pepper,and garlic powder and saute until tender.

Spoon chicken onto tortilla. Then add some of the pepper and onion mixture. Then add some of the coleslaw. Roll up and eat!

Sweet and Tangy Chicken

4 boneless skinless Chicken Breast
3/4 cup Sour Cream
2 tbsp Honey
1/4- 1/3 cup Dejon Mustard
1/4 cup Milk
Salt and Pepper

Place chicken in slow cooker.
Mix the sour cream, honey, dijon mustard,milk, salt and pepper together.
Pour over chicken.
Cook on low 5-6 hours.

Serve over rice.

Red, White and Blue Cookies

1 log of Sugar Cookie Dough
Red Food coloring
Blue Food coloring


Take the cookie dough and divide it into 3rds.
To one 1/3 add 15-20 drops of blue food coloring and mix well.
To another 1/3 add 20-25 drops of red food coloring and mix well.
You now have your red, white and blue cookie dough.



Now you are going to take the colored cookie dough and take bits of it and stack it up and form it into a log.



Wrap the log in plastic wrap.



Now put the wrapped cookie dough into the refrigerator. Leave cookie dough in refrigerator 45-60 minutes.

Take cookies out of plastic wrap and slice and put on cookie sheet.



Bake at 350* for 11-14 minutes.

HAPPY 4th OF JULY!!!

Cowboy Cookies

Here is a classic recipe for you...

1 cup Butter, softened
1/2 cup Sugar
1 1/2 cups Brown Sugar
2 Eggs
2 cups Flour
1 tsp Baking Soda
1/2 tsp Vanilla
2 cups Rolled Oats, uncooked
1 cup Flaked Coconut
6 oz Chocolate Chips
6 oz Butterscotch Chips

Cream butter and sugars.
Add eggs and beat well.
Mix in remaining ingredients.
Drop by spoonfuls onto a greased baking sheet and bake at 350* for about 15 minutes.

Peanut Butter Muffins

1 3/4 cup Flour
1 tbsp. Baking Soda
3/4 cup Milk
1/2 cup Peanut Butter
1/2 cup Honey
1/3 cup Oil
1 Egg
1/4 cup chopped Peanuts
1/2 cup Chocolate Chips

In a bowl combine flour and baking soda.
In a separate bowl, beat together the milk, peanut butter, honey, oil and egg until smooth.
Slowly add the flour mixture until all mixed together.
Fold in the peanuts and chocolate chips.
Fill muffin cups 2/3 full.
Bake in a 400* oven for 15 minutes

Jenni Penni's Meatloaf

1/2 Onion, chopped
1 Egg
1 lb. Ground Beef
3/4 cup stuffing
1/2 cup Sharp Cheddar Cheese, grated

Combine all ingredients.
Put meat mixture in loaf pan.
Bake at 350* for 40-45 minutes

Chicken & Broccoli Alfredo

8oz Linguine
2 cups Broccoli Flowerets
2 tbsp. Butter
1 lb. boneless, skinless Chicken Breasts, cubed
1 (10 3/4oz) can Cream of Mushroom Soup
3/4 cup Milk
l/2 cup grated Parmesan Cheese
1/4 tsp. Garlic Powder
Salt and Pepper

Cook linguine according to package directions; add broccoli during the last 4 minutes of cooking time. Drain; set aside.

Heat butter in a 12" skillet; add chicken, garlic, salt and pepper. Heat until juices run clear when chicken is pierced with a fork; reduce heat. Stir in soup, milk, cheese and linguine mixture; heat through.

Honey Peanut Chews

1 1/2 cups Flour
2/3 cup firmly packed Dark Brown Sugar
1/2 cup Butter, softened
2 Egg yolks
1 tsp. Vanilla
1/2 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Salt
3 cups Mini Marshmallows
1 (10oz) package Peanut Butter Chips
2/3 cup Honey
1/4 cup Butter
2 tsp. Vanilla
2 cups Crisp Rice Cereal
2 cups Salted Peanuts

Preheat oven to 350*
In a large bowl, combine the flour, brown sugar, 1/2 cup softened butter, egg yolks, vanilla, baking soda, baking powder,and salt. Beat the mixture with and electric mixer on low speed until crumbly.

Firmly press the mixture into the bottom of a 9x13 baking pan. Bake for 12-15 minutes or until golden brown. Remove from oven.

Immediately sprinkle the marshmallows over the surface. Return to the oven for 1-2 minutes more or just until the marshmallows begin to puff. Remove from the oven; cool while preparing the topping.

In a large saucepan, stir together the peanut butter chips, honey, the 1/4 cup butter, and vanilla. Cook over low heat, stirring constantly, until the chips are melted and the mixture is smooth. Remove from heat; stir in the rice cereal and peanuts. Immediately spread the cereal mixture over the marshmallow layer.

Cover and refrigerate about 2 hours or until firm. Cut into bars. Store in a covered container.

Easy Crock Pot Chili

1 lb. Ground Beef or Ground Turkey
1 cup Onion, diced
2 (16oz) cans Diced Tomatoes
1 (15oz)can Chili Beans
1 cup Salsa
1 tbsp. Chili Powder
1 tsp. Cumin

Heat large skillet over medium heat.
Add beef and onion; cook until beef is browned and onion is tender.
Drain.
Place all ingredients into crock pot.
Cook on low 5-6 hours.

Easy Chicken Parmesan

4 Breaded Chicken Patties
1 24oz Pasta Sauce
8oz Spaghetti
8oz Italian Blend Cheese

Cook chicken patties and pasta according to package directions.
On low heat, warm pasta sauce.

To plate the meal:
Place pasta on plate
Place chicken on pasta
Cover with sauce
Sprinkle with cheese

I like to serve this meal with garlic bread and steamed broccoli

Baked Mostaccioli

1 lb. Ground Beef
1/2 Onion, chopped
1 Bell Pepper, chopped
1 clove Garlic, minced
Salt and pepper to taste
1 lb Mostaccioli
2 cups Italian Blend Cheese

Brown ground beef, onion, bell pepper and garlic. Make pasta according to package directions, drain. In large bowl combine meat mixture, pasta, sauce and 1 cup of the cheese. Pour into a 9x13 dish. Sprinkle remaining cheese on top. Bake at 350 for 15-20 minutes.

Biscuit Topped Beefy Casserole

1 lb. Ground Beef
1/2 cup chopped Onions
1 can (10-3/4 oz.) Tomato soup or Sloppy Joe mix
1 1/2 cups frozen mixed Vegetables
1 Egg
3/4 cup Milk
1 cup of shredded Sharp Cheddar Cheese
1/2 cup chopped Green Onions
1 1/2 cups Bisquick

Preheat oven to 400*.
Brown meat in large nonstick skillet on medium-high heat; drain.
Return meat to skillet. Add onions and mixed vegetables; cook and stir 5 min.
Stir in soup; cook 3 min. or until heated through.
Spoon into 8x8 pan.

Beat egg and milk with wire whisk in medium bowl.
Add cheese and green onions; mix well.
Add Bisquick; stir just until moistened.
Spred batter over meat mixture.

Bake 30-35 min. or until biscuit topping is golden brown and cooked through.

Chicken Soup

1 Chicken, I get the one that is already cut up.
32 oz. Chicken Broth
2 Celery stalks, chopped into large pieces
1 medium Onion, chopped into large pieces
salt and pepper
3 medium Potatoes, peeled and chopped
16 oz. frozen Mixed Vegetables

Put chicken, onion, celery, salt and pepper into soup pot.
Pour in chicken broth.
Add water until chicken is covered, about 3 cups

Bring to boil.
Lower heat to med-low.
Simmer for 2 hours or until chicken is done.

Remove chicken from pan and let cool for 1 hour.
After chicken is cooled remove the meat.
Add chicken, potatoes and vegetables to broth.
Bring to a boil.
Lower heat to med-low.
Soup is done when potatoes are fork tender.

*When I remove the chicken I also remove the onion and celery. My kids do not like the onion and celery but I like the flavor that it gives the broth.

Spaghetti Squash Spaghetti

1 Spaghetti Squash
Olive Oil
Favorite Pasta Sauce

Pre heat oven to 350.
Cut squash in half length wise and scoop out the seeds.
Brush with olive oil.
Place rind side up on cookie sheet.
Bake for 45 minutes

Remove strands with a fork.
Place strands in bowl and toss with your favorite pasta sauce.

Mexican Goulosh

1 lb. Ground Beef or Ground Turkey
Salt
Pepper
Garlic Powder
Chili Powder
15 oz. can Black Beans, drained and rinsed
11 oz. can Mexi Corn, drained
15.5 oz. jar Salsa
2 cups of cooked Rice
8 oz. Mexican blend cheese
Sour Cream
Corn Chips


Season meat to taste and brown ground meat.
Add beans, corn and salsa to meat. Heat through.
Put rice on plate, then the corn chips, then the meat mixture, cheese, sour cream.
Enjoy.

Snowmen Cookies

1 pkg. (16oz) Nutter Butter cookies
1 1/4 lbs. White Chocolate or White candy coating, melted
Black, Orange,and Red decorating gel or Frosting
Mini M&Ms
Pretzel Sticks, Halved

Using tongs or fork, dip cookies in chocolate; shake off excess. Place on waxed paper.
Place M&Ms down middle for buttons.
For arms, dip ends of two pretzel sick halves into chocolate; attach one to each side.

Let stand until hardened. Pipe eyes, nose and scarf with gel or frosting.

Bacon Cheeseburger Rice Casserole

1 lb. Ground Beef
1/2 c. Onion, chopped
1 3/4 c. Water
2/3 c. Barbecue Sauce
1 tbsp. Mustard
1/2 tsp. Pepper
2 c. uncooked Instant Rice
1 c. Cheddar Cheese, shredded
1/3 c. Dill Pickles, chopped
5 strips Bacon, cooked and crumbled

In a large saucepan over medium heat, cook the beef and onion.
Add water, barbecue sauce, mustard and pepper. Bring to boil; stir in rice.
Sprinkle with cheese. Reduce heat; cover and simmer for 5 minutes.
Sprinkle with pickles and bacon.