Monday, January 15, 2018

Sweet Baked Carrots

These carrots are fabulous!!  

Slice carrots and coat with salt and pepper, 3Tbsp butter and 1/8 cup brown sugar. Bake 400 degrees for about 60 mins. Stir halfway and add a sprinkle of brown sugar at the end to try to carmelize.

Sunday, January 14, 2018

Bacon Wrapped Cheesy Stuffing Chicken

I had this at a friend's house for dinner served up with some delicious carrots and twice baked potatoes.  So I immediately asked for all the recipes so that I could recreate it at home.   So good!!

Pound the chicken to thin it a little. Then sometimes I stuff it with a little Swiss cheese. 1/8 cup stuffing on top wrapped with one strip of thick cut bacon. 400 degrees for about 40 mins.

Wednesday, January 10, 2018

Baked Cream Cheese Spaghetti

This is a great meal you can whip easily and also make ahead of time. You can make it a day in advance and store it in the fridge to use the next day. You can also freeze it for a later day. I divided mine in half to make two 8x8 pans for us. I put one in the fridge for the next day, knowing that my day was busy and an easy dinner would be great. Then I froze the other pan to use later.

Recipe from: Plain Chicken

1 lb lean ground beef
1 small onion, chopped
16 oz bag spaghetti
1 quart spaghetti sauce (4 cups)
1 tsp Italian seasoning
1 tsp garlic powder
8 ounces cream cheese
1/2 cup parmesan cheese, grated

Preheat oven to 350 F degrees.

In a skillet, brown the ground beef with onion until cooked through; drain fat and stir in spaghetti sauce. Set aside.

Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian Seasoning and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated.

Lightly grease a 9x13" pan. (Or 2 8x8 pans) Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle parmesan cheese on top.

(If you are freezing this, do it now. Then thaw before baking)

Bake for 30 minutes, until bubbly.

Monday, October 9, 2017

Soft and Chewy Pumpkin Spice Cookies

These were a delicious cross between a snickerdoodle and a ginger snap cookie-with a hint of pumpkin.  My kids really like these.  
Recipe from: Just So Tasty
  • 2 and 1/2 cups all-purpose flour , spooned and leveled
  • 2 teaspoons cornstarch
  • 1/2 teaspoon cream of tartar
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoons ground cloves
  • 3/4 cup unsalted butter , softened to room temperature
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla
  • 1/2 cup canned pumpkin (not pumpkin pie filling)
For the Cinnamon Sugar Coating
  • 1/4 cup granulated sugar
  • 1 teaspoons and 1/2 cinnamon


In a large bowl whisk together the first 8 ingredients from the flour to the ground cloves (for about 30 seconds). Set aside.  In a separate large bowl using a hand held or stand electric mixer on medium speed, beat together the butter and sugars until fluffy. Turn the mixer down to low then beat in the egg yolk, vanilla and pumpkin. Slowly add in the flour mixture, turning off the electric mixer and scraping down the sides of the bowl with a large wooden spoon or rubber spatula as necessary. The dough will be very sticky. Cover the bowl with clingfilm and refrigerate for at least 2 hours or up to 2 days.

When ready to bake, preheat the oven to 350F degrees and line 2 cookie trays with parchment paper or silicone baking mats.  In a small bowl whisked together the sugar and cinnamon for the cinnamon sugar coating. Using a cookie scoop or tablespoon, form the dough into balls of about 1.5 tablespoons in size, then roll in the cinnamon sugar coating.  Place the cookies on the cookie sheets about 2 inches apart and bake for about 7-9 minutes until the tops look almost set.

Monday, October 2, 2017

Cooked Pumpkin...in the Instant Pot

This was one of my favorite things to discover doing in my instant pot.  Every year I cook some pumpkin (grown by my awesome dad) and my kids love it, but this way is the not only the easiest way, but also has given me the best results.



1 Pie Pumpkin, whole, washed
1 cup water

Place 1 cup water in pot.  Place pumpkin on trivet in pot and cook high pressure for 13 minutes.  NPR.  Let cool, then peel off skin and cut pumpkin open and remove seeds. Blend pumpkin until smooth.

Saturday, July 29, 2017

Dutch Oven Chocolate Cherry Dr. Pepper Cobbler

John and I really liked this cobbler.  Plus it was super easy to make on one of our recent camping trips.  

1 quart cherry pie filling
1 box chocolate cake mix
20 oz Dr. Pepper
1/2 cup butter (1 cube)

Place liner in Dutch Oven and lightly spray with oil.  Pour cherry pie filling evenly across bottom of pan.  Sprinkle dry cake mix over the cherry pie filling.  Evenly pour the Dr. Pepper over the cake mix.  Then cut the butter in small cubes to cover the top of the cake mix.

Cook with 8 charcoal under and 14 on top for around 40 minutes.

*Recipe from Life Should Cost Less.  She has it as a crockpot dessert, so if you'd like to try that, go check out her awesome directions.

Wednesday, July 26, 2017

Dutch Oven Monkey Bread

This year I had to wonderful opportunity to attend girls camp with my daughter.  So on her day to cook, they made Dutch Oven Monkey Bread.  It was one of her favorite things they ate at camp and she asked if we could do it on our next family camping trip.  So, I picked up supplies and let her assemble it on our next trip.  All of my kids loved it.  It will probably be requested each time we camp.  


6 cans biscuits 
1 1/2 cups white sugar
1 1/2 cups brown sugar
2 Tbsp cinnamon
1 cup butter (2 cubes)

Mix sugars and cinnamon in a large ziplock bag.  (We did this when we packed our food for camping, so it was all ready to go).  Open biscuits and cut each biscuit into quarters.  Slightly roll each piece into balls and toss into the sugar mixture bag.  Tossing about 2 cans of biscuits at a time.  Toss bag to coat the dough.  (Hold onto the zipper part of the bag, so that it does not spill).  Pour the coated pieces in the liner.  Continue until all pieces are coated, then pour reamaing sugar on and give it all one more stir.  Melt butter and evenly pour over dough.  

Cook with 8 charcoal on the bottom and 14 charcoal on the top of the Dutch oven.  Ours was done in about 30 minutes.  We gave the pan a quarter turn every 10 minutes to get even cooking.