Best Brownies

My kids love brownies. I love brownies. What's not to love?? I love making homemade stuff so I had to search the internet to find the perfect recipe for me. I happened upon this one. I LOVED it. It isn't cakey but it isn't too gooey either. It is just right. Serve it with vanilla ice cream and it is even better. ENJOY!

Best Brownies

Ingredients

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 teaspoons vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

Directions

1. Preheat oven to 350'. Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter.
3. Remove from heat.
4. Stir in sugar, eggs and vanilla.
5. Beat in cocoa, flour, salt and baking powder.
6. Spread into prepared pan
7. Bake for 25-30 minutes. Do NOT overcook.

Frosting

Ingredients

• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla
• 1 cup powdered sugar

Directions

1. Combine 3 tablespoons of butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla and 1 cup powdered sugar.
2. If it is too thick, add milk to soften.
3. Frost brownies while still warm.

Italian Chicken Pasta Toss

I started Farrell's 10-week challenge. It is an extreme bodyshaping program. It incorporates kickboxing, strength training, nutrition and accountability. I am loving it. Let's move on to the nutrition portion. I have been eating 6 smaller meals throughout the day and making sure they are balanced (or trying to at least) . My children keep asking me why I am eating what I am eating and why I get to eat certain things at dinner and so forth. Tonight I decided to make one of my favorite recipes from The Pampered Chef. I have found some of my favorite recipes are from them. This being one of them. I planned on making it just for my family and then I was going to make something similar for myself. I then looked at the nutritional part and found that it really worked for my plan so I made it for everyone. My kids were excited I was eating the same thing as them. Even though some are not fans of tomatoes, or some do not like bell peppers and some do not like zucchini, it all worked out great! (as for the picture, it is not the best but I forgot to take a photo BEFORE eating it and therefore only got a picture with what was left lol.)

Italian Chicken Pasta Toss

Ingredients

• 6 oz uncooked bow tie pasta (about 3 cups)
• 2 plum tomatoes, seeded and diced
• 1 small onion, chopped
• 1 medium zucchini, sliced
• 1 small yellow or red bell pepper, cut into thin strips
• 1/2 pound boneless, skinless chicken breasts, cut into 1-inch strips
• 2 tsp. olive oil
• 2 large garlic cloves, pressed
• 1/2 cup frozen peas
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1 tsp. salt
• grated Parmesan cheese (optional)

Directions

1. Cook pasta according to package directions. Drain and keep warm. Dice tomatoes, slice zucchini, chop onion, cut bell pepper, and cut chicken into 1-inch strips
2. Heat oil in stir fry pan (or nonstick skillet) over medium high heat until hot. Press garlic into skillet. Add chicken and stir fry 5 min. or until chicken is no longer pink. Reduce heat to medium and add onion, zucchini, bell pepper, peas, seasonings and salt. Stir-fry for 2 minutes. Add tomatoes, and stir-fry for another 2 minutes or until heated through, stirring gently.
3. Remove from heat. Stir in warm pasta. Grate Parmesan cheese over pasta mix. Serve immediately.

Yield: 6 servings
Nutrients per serving: Calories 190; Total fat 3 g; Saturated fat 0 g; Cholesterol 20 mg; Carbohydrates 27 g; Protein 14 g; Sodium 430 mg; Fiber 3 g.
Diabetic exchanges per serving: 1 1/2 starch, 1 meat (1 1/2 carb)

Mandarin Chicken Pasta Salad

I love salad and sub sandwiches. I am not sure why, I just do. A long while back Pampered Chef came out with this recipe. I absolutely loved it. I totally forgot about it until I had friends invite us over to celebrate another friends birthday and we had Asian food. The host mentioned this salad to me. I realized it was one I have had in the past but haven't made in a long time. I think one of the main reasons is that I can always see my children balking at the idea of anything green, red or orange in a bowl. I finally decided I wanted to make it and let the kids deal with it. I told them before dinner that there was no complaints. They did really well. Ella just said she was going to pick out what she didn't like. She mainly wanted the noodles and chicken. Zane and Xander did great. As long as they ate all the stuff together they ate it. Overall. No complaints. :)

Mandarin Chicken Pasta Salad

Ingredients for Dressing

• 1 teaspoon fresh gingerroot, peeled and finely minced
• 1/3 cup rice vinegar or 1/3 cup white wine vinegar
• 1/4 cup orange juice
• 1/4 cup vegetable oil
• 1 teaspoon sesame oil
• 1 (1 1/4 ounce) envelope dry onion soup mix
• 2 teaspoons sugar
• 1 garlic clove, finely minced

Ingredients for Salad

• 8 ounces dry bow tie pasta
• 1/2 cucumber, scored, seeded and sliced
• 1/2 cup red bell pepper, diced
• 1/2 cup red onion, coarsely chopped
• 1 (6 ounce) package baby spinach leaves
• 1 (11 ounce) can mandarin orange segments, drained
• 2 cups cooked chicken, diced
• 1/2 cup sliced almonds, toasted

Directions

1. For dressing combine gingerroot, vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar and garlic; whisk until well blended.
2. For salad, cook pasta according to package directions; drain and rinse under cold water. Place pasta in a large serving bowl.
3. While pasta is cooking, slice cucumber, dice bell pepper , and chop onion.
4. Add cucumber, bell pepper, onion, spinach, mandarin oranges, chicken and almonds to pasta.
5. Pour dressing over salad; toss well and serve immediately.

Chocolate Torte

For the past couple of years, we have participated in an "Iron Chef" competition. The Elder's quorum at church has put it on. One team has won overall judges choice every year, this year included. This year my team won overall people's choice. This is the dessert I created for our team. I made it up today from scratch and it won the judge's choice for dessert and the people's choice for dessert. I was told it was absolutely wonderful. I am so glad. I love to create new recipes.

Chocolate Torte

Chocolate Pound Cake

Ingredients

• 1 1/2 cups butter, softened
• 3 cups white sugar
• 5 eggs
• 2 teaspoons vanilla extract
• 1/4 cup hot water
• 1 cup buttermilk
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1 teaspoon salt

Directions

1. Preheat oven to 325'. Grease and cocoa (like you would with flour for a cake pan) a jelly roll pan.
2. Mix together the flour, cocoa, baking powder, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the hot water and buttermilk. Pour batter into prepared pan.
4. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

***Note*** 3-14-13 So I made this for the Relief Society Birthday Party today and I added Nestle Dark Chocolate Morsels to this cake recipe to give it a little different twist. Oh my goodness. It was quite divine and I am going to be doing this from now on. It was wonderful.

Filling

Ingredients

• 1/3 cup milk
• 1 8oz pkg cream cheese
• 2 cups homemade whipped cream
• 1 small box white chocolate instant pudding

Directions

1. Make homemade whipped cream (see below)
2. Microwave cream cheese for 30 secs in microwave safe bowl. Slowly add milk and mix with cream cheese.
3. Spoon whipped cream over cream cheese mixture. Sprinkle pudding over whipped cream. Mix together till fully incorporated.

Whipped Cream

Ingredients

• 2 cups heavy whipping cream
• 2 teaspoon vanilla extract
• 2 tablespoon powdered sugar

Directions

1. In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

Hershey's hot fudge or homemade hot fudge
Hershey's candy bar grated curls (using a vegetable peeler run over edge of chocolate bars to make curls)

To assemble the torte:

• Cut cake into three equal parts.
• Cut off the edges of cake.
• Spread hot fudge on top of each section of cake.
• Place one part of the cake with hot fudge spread on top, onto serving platter.
• Using a piping bag or the Pampered Chef Easy Accent Decorator with open star tip, pipe filling around top edges of cake on platter. With a spoon fill in center.
• Place next layer on top and repeat directions from above with next layer.
• On top of remaining layer, do a fancy border around edges and then fill in center with remaining filling.
• Now, you can put some hot fudge into piping bag and pipe a design on top or you can just drizzle hot fudge on top.
• Finish up with Hershey's chocolate curls.

Oreo Trifle

We invited over a couple of families over for dinner and I asked Jensen what we should have. He suggest Black Forest Trifle. Well I was all aboard. Not all the kids were on board with it though so I therefore was asked to make an Oreo Trifle for those that do not like Black Forest Trifle (previous post). So I made up my own and I am quite happy with it. I am so not a photographer but let me tell you... it was amazing. I don't even really like Oreo's that much.

Oreo Trifle

Ingredients

• 1 pkg. (9 oz.) devil's food cake mix (plus ingredients to make cake)
• 1 pkg. Oreo's
• 2 cups cold milk
• 2 pkgs. (3.3 oz.) chocolate instant pudding and pie filling
• 2 cups heavy whipping cream
• 4 tablespoons powdered sugar
• 1 teaspoon vanilla

Directions

1. Preheat oven to 350°F. Cut an 8 1/2 square parchment paper and lay in bottom of square baker. Prepare cake mix according to package, spread over bottom of baker. Bake 25 minutes or until cake tester inserted in center come out clean. cool completely.
2. Loosen cake from sides of baker and invert cake onto cutting board. Cut cake into 1 inch cubes set aside.
3. Coarsely chopped two rows of Oreo's; set aside.
4. Make homemade whipped cream by adding the two cups heavy whipping cream, powdered sugar and vanilla in a bowl and mix on high speed with mixer until stiff peaks form; set aside.
5. Pour milk into classic batter bowl, whisk in pudding mixes until mixture begins to thicken. Fold in 1/4 of whipped cream..
6. To assemble trifle, place half of the cake in bottom of Trifle Bowl. Layer half of the chocolate pudding mixture. Sprinkle with half of the chopped Oreo's; top with half of the 1/2 of remaining whipped cream, pressing lightly. Repeat Layers up to the pudding mixture. End with either piping swirls of remaining whipped cream and crushed Oreo's in middle and then cutting last row of Oreo's in half and placing in-between whipped cream swirls (see photo) or finish it with the last remaining layers as you did the first.
7. Refrigerate at least 30 minutes before serving.

Yield: 10 servings

Black Forest Trifle

When Pampered Chef came out with their dessert cookbook I found this recipe in there. It was wonderful and I thought it would make a great Valentine's Day tradition. So it became a tradition. Then after a while I thought it would be better if we didn't have it since it isn't really "healthy". But then after thinking about it, I decided it is okay to indulge once in awhile. Granted we haven't had it every Valentine's Day, It is fun to make once in a while. We invited over two families for dinner and I asked Jensen what he would like for dessert since he picked the dinner. He chose this. Half of the kids complained so I had to make a second one and ended up creating a Oreo Trifle. That will be the next post after this one. :) But please note that I am NOT a photographer so these pictures do not do the desserts any justice. I will say, homemade whipped cream makes EVERYTHING dessert taste better. :)

Black Forest Trifle

Ingredients

• 1 pkg. (9 oz.) devil's food cake mix (plus ingredients to make cake)
• 2 bars (1.55 oz. each) milk chocolate candy, divided
• 1 can (30 oz) cherry pie filling
• 1 tsp. almond extract
• 1/2 cup cranberry cherry juice
• 2 cups cold milk
• 2 pkgs. (3.3 oz.) white chocolate instant pudding and pie filling
• 1 (8 ounce) container of whipped topping (I made it with homemade whipped cream today. Oh my goodness, divine!)

Directions

1. Preheat oven to 350°F. Cut an 8 1/2 square parchment paper and lay in bottom of square baker. Prepare cake mix according to package, spread over bottom of baker. Bake 25 minutes or until cake tester inserted in center come out clean. cool completely.
2. Loosen cake from sides of baker and invert cake onto cutting board. Cut cake into 1 inch cubes set aside. Chop 1 1/2 of chocolate bars using food chopper. Reserve remaining chocolate for garnishing.
3. Combine cherry pie filling and almond extract in small batter bowl, remove 1/2 cup for garnishing and set aside. Stir juice in cherry pie filling in classic batter bowl.
4. Pour milk into classic batter bowl, whisk in pudding mixes until mixture begins to thicken. Fold in whipped topping..
5. To assemble trifle, place half of the cake in bottom of Trifle Bowl. Layer half of the cherry pie filling mixture evenly over cake cubes. Sprinkle with half of the chopped chocolate; top with half of the pudding mixture, pressing lightly. Repeat Layers.
6. Garnish top of trifle with reserved cherry pie filling and chocolate curls made with reserved chocolate. Refrigerate at least 30 minutes before serving.

Yield: 10 servings

Creamy Chicken and Rice

So tonight I really didn't want to make dinner. I was hoping Derek would say three of my favorite words..."Let's eat out!" but he did not, sadly. So I had to rack my brain at something to make for dinner and came up with this. It turned out better than I thought it would and all the kids enjoyed it, which doesn't always happen. If I had some more of the ingredients I had on hand than I think I would have added more of a couple.

Creamy Chicken and Rice

Ingredients

• 3 large chicken breasts diced small
• 2 (10 3/4-ounce) cans of cream of chicken soup
• 1/2 cup of cream cheese
• 3/4 cup milk
• 3/4 cup greek yogurt
• 1 package of Steamfresh Broccoli w/cheese sauce or 2 cups fresh broccoli and 1/2 cup melted Velveeta cheese
• 2 tablespoons lemon juice
• 4-8 cups cooked rice

Directions

1. Cook diced chicken until cooked through in a large skillet.
2. In a bowl mix together chicken soup, cream cheese, milk, greek yogurt and lemon juice.
3. Add sauce to cooked chicken.
4. Cook Broccoli with Cheese according to package or cook fresh broccoli to crisp tender and melt Velveeta.
5. Add broccoli and cheese to skillet.
6. Bring to boil and simmer for 10-15 minutes, stirring occasionally.
7. Serve over cooked rice.

Note: If I had more of the broccoli w/cheese sauce I would have used a second package. I would have preferred to use fresh broccoli and cheese but I had neither on hand. I also may have used cream of broccoli soup if I would have seen that I had two cans. Just play it up. That is what I do. :)

Cheesy Potatoes aka Funeral Potatoes

I love cheese and I love potatoes. Put them together and you get Cheesy Potatoes. If you grew up in Utah as I did then you would know them as Funeral Potatoes because they are always a staple at funeral luncheons. I introduced my awesome friend Joseph Russell to them and I believe they are one of his favorite foods as well. I made them for his birthday in a 9x9 baking dish and I believe he ate the entire pan in one setting with a giant spoon. Gotta love him. He is one of my favorite people. Sorry for selling you out there Joseph but it was all for the good of my story. Love ya bro!

Cheesy Potatoes aka Funeral Potatoes

Ingredients

• 12 large potatoes or 1 (32-ounce) bag frozen shredded has browns (I have never made it with the frozen)
• 2 (10 3/4-ounce) cans of cream of chicken soup
• 2 cups sour cream
• 2 cups grated cheddar cheese
• 1/2 cup butter, melted
• 1/3 cup chopped onion

Directions

1. Peel potatoes and boil for 30 minutes, until just tender.
2. Cool and julienne potatoes into a large bowl.
3. Combine soup concentrate, sour cream, cheese, butter and onions.
4. Gently mix them in with the potatoes.
5. Pour into 9x13 baking pan.
6. Bake them at 350' for 30 minutes

Note: Some will take 2 cups of crushed corn flakes and 2 tablespoons of butter and mix them together and put them on top of the potatoes before baking. I am not a fan but others are so it is entirely up to you.

Puff Pancakes

Apple Variation

Not long after Derek and I got married my awesome Sister-in-law had this cookbook called "Managing your Meals". It is a cookbook that has a years worth of recipes in it as well as a shopping list for each week. I can't say that I did it for the whole year but I have some favorite recipes from this book. Often times with have breakfast food for dinner. Pancakes, bacon and eggs, waffles and Puff Pancakes which are cooked in the oven. Taelor loves them and often asks for them. They are tasty.

Puff Pancakes

Ingredients

• 3 eggs
• 1/2 cup flour, stirred and measured
• 1/2 cup milk whole (I don't use whole milk so not critical)
• 1/4 teaspoon salt
• 2 tablespoons butter

Directions

1. Preheat oven to 400 degrees F.
2. Set 9-inch clear colorless glass pie dish into hot oven on lowest oven shelf until very hot.
3. Meanwhile, beat together eggs, flour, milk, and salt in small mixer bowl, blender, or food processor until smooth, about 3 minutes.
4. Remove pie dish from oven add butter (or margarine) and rotate pie dish until fat is melted.
5. Add batter immediately.
6. Bake on lowest oven shelf for 20 minutes or until golden.
7. Serve immediately with syrup, jam, or applesauce or fill with your favorite salad or creamed dish.

Note: For serving a large group, triple recipe and bake in 9x13-inch baking pan.

Variation Apple Puff Pancakes: In 9-inch clear colorless glass pie dish, melt 2 tablespoons butter in oven as it preheats to 450 degrees F. Stir in 2 tablespoons sugar and 3/4 teaspoon cinnamon. Add 1 large tart apple that has been cored, peeled, and sliced stir to coat apple slices cook 4 minutes. In meantime, make batter as above, adding 2 tablespoons sugar and decreasing flour to 1/3 cup, Pour over apples. Bake at 450 degrees F. for 10 minutes, then reduce heat to 350 degrees F. and continue cooking for 6 minutes. Serve immediately.

Pronto Pasta Bake

Since I have been married I have been involved with Pampered Chef in one way or another. I love their products and I love a lot of their recipes. Some you can't find anymore but I do have quite a few of my favorites. This is one of them. I love it one, because it is meatless and it is nice to have a meatless dish once in a while and two, it tastes really good and it has yummy stuff in it. Go ahead, try it and you will see. I also usually serve this with my french bread and garlic butter which is in one of my previous posts. If you love it, comment. I would love to see if people actually make the stuff I post. :) I haven't made this in a while and so I think I am going to plan on it soon. lol

Pronto Pasta Bake

Ingredients

• 12 ounces rotini pasta, uncooked
• 2 medium zucchini, coarsely chopped (about 2 cups)
• 2 garlic cloves, pressed
• 48 ounces spaghetti sauce
• 1 teaspoon dried basil leaves
• 1/2 cup fresh Parmesan cheese, grated
• 2 cups mozzarella cheese

Directions

1. Preheat oven to 375.
2. Cook pasta according to the package directions and drain.
3. Chop zucchini.
4. Press garlic into 2-quart Bowl.
5. Add zucchini, spaghetti sauce, and basil.
6. Grate Parmesan cheese with small holed Grater.
7. In a 9x13" Baker, layer one-third of the spaghetti sauce mixture, half of the pasta, one-third of the spaghetti sauce mixture and half of each of the cheeses.
8. Repeat layers with the remaining pasta, sauce, and cheeses and cover with aluminum foil.
9. Bake 45 Minutes.
10. Uncover, continue baking 5 minutes.
11. Serve with roasted garlic bread, if desired.

Cook's Tips: Casserole may be prepared ahead, covered and refrigerated overnight. Bake as directed except increase the covered baking time to 1 hour.

For a 6-serving recipe, reduce rotini to 8 ounces, zucchini to 1 1/3 cups, garlic to 1 clove, spaghetti sauce to 28 oz, basil to 3/4 tsp, grated Parmesan cheese to 1/4 cup and mozzarella cheese to 1 cup. Assemble casserole as directed. Place in 9" Square Baker. Bake, covered, 30 minutes. Uncover and continue baking 5 minutes.

Chicken Quesadillas

When I was growing up, my dad would make these Quesadillas. I loved them and asked for the recipe when I got older. I have made them since but have tweaked the recipe due to laziness, I'm sure on my part. Like I said in previous post, please forgive my lack of measurements if they aren't exact as I don't always measure and throw things together.

Chicken Quesadillas

Ingredients

• 4-6 chicken breasts sliced into 1x2-inch pieces
• 1 package of Buritto seasoning
• 1/2 cup sour cream
• 1 can of green chilies
• 16-20 burrito size tortillas
• 2 cups shredded colby jack cheese or whatever cheese you like
• Optional shredded lettace, olives, salsa, sour cream and taco sauce

Directions

1. Slice chicken and cook until cooked through.
2. Add diced chilies and buritto seasoning, mix until coated and thoroughly covered.
3. Add sour cream.
4. Put about a 1/4 cup of mixutre into tortilla and roll up tucking in the bottom and top and place in a 11x14 baking dish like a Jelly Roll pan or Pampered Chef Bar Pan Stone. (see picture above)
5. Continue until tortillas and meat mixture is all gone.
6. Sprinkle tops with shredded cheese.
7. Bake at 350' for 25-30 minutes.
8. Serve with optional ingredients.

** I also like to make a Spanish rice to go with this.

Easy Enchiladas

Any and everytime I ask my children what they would like me to make for dinner, 9 out of 10 times they will say Enchiladas. I have made them with ground beef, ground turkey and chicken. I love them all but their favorite I believe is chicken. I am not sure why these are their favorite, they just are. I got the recipe I believe from Derek's mother. So thanks Shirlene for the recipe that my children love. You are an awesome Grandmother and Mother-in-Law. Love you lots!

Easy Enchiladas

Ingredients

• 4 chicken breasts diced into 1/2-inch pieces or 1 pound ground turkey or ground beef
• 1 large or 2 small cans of green chili enchilada sauce (can use red enchilada sauce, I'm just not a fan)
• 2 cans of tomato soup
• 16-20 burrito size tortillas
• 2 cups shredded colby jack cheese or whatever cheese you like
• Optional shredded lettace, olives, salsa, sour cream and taco sauce

Directions

1. Dice chicken and cook until cooked through or brown ground meat.
2. Mix tomato soup and enchilada sauce together.
3. Set aside approximately 1 cup of sauce for topping.
4. Add remaining sauce to meat.
5. Put about a 1/4 cup of meat sauce into tortilla and roll up and place in a 9x13 baking dish.
6. Continue until tortillas and meat mixture is all gone.
7. Top with reserved sauce.
8. Sprinkle with shredded cheese
9. Bake at 350' for 25-30 minutes
10. Serve with optional ingredients.

** I also like to make a Spanish rice to go with this.

Reese Cake

Pinterest has become a big virtual filing cabinet. You can find anything on there and it will take you to the source. I found this cake on there and I made it for one of Derek's birthdays. Well, Jensen loves Reeses Peanut Butter Cups and he has requested this cake twice after Derek had his. It looks and tastes quite good.

Reese Cake

Ingredients for Cake

• 3 cups cake flour
• 2 cups sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup cocoa
• 3/4 cup oil
• 1 tsp vanilla
• 2 tablespoon vinegar
• 2 cups water

Directions for Cake

1. Mix the dry ingredients together.
2. Add the wet ones to the dry ones.
3. Beat on medium speed for 1 minute.
4. Prepare pans by greasing and flouring and pour into one of the following...24 cupcake pans, two 9-inch pans, or one 9X11-inch pan.
5. Bake at 350 degrees for approximately 20-25 minutes (cupcakes), 30 minutes (9-inch) or 50 minutes (9X11).
6. Test with a toothpick to make sure it is done all the way through.
7. Cool completely.

Ingredients for Filling

• 8 ounces semi-sweet chocolate, roughly chopped
• 8 ounces heavy cream
• 1/2 cup creamy peanut butter
• 1/2 cup Reese's peanut butter cups, roughly chopped

Directions for Filling

1. Heat the cream until it just begins to boil.
2. Pour it over the chocolate in a medium bowl.
3. Whisk until the chocolate melts, then whisk in the peanut butter until it's all incorporated and smooth.
4. Set aside 1/4 of the filling for the first layer of frosting.
5. Cool the other 3/4 completely, then gently stir in the peanut butter cups.

Ingredients for Frosting

• 1/2 cup creamy peanut butter
• 1/2 cup butter, at room temperature
• 2 tsp vanilla extract
• 2 cups powdered sugar

Directions for Frosting

1. Cream together the butter and peanut butter.
2. Add the vanilla, then the sugar.
3. Beat until light and fluffy.
4. Bake at 350' for 20 minutes.

Cake Assembly

1. Place one 9-inch round on a cake stand or plate.
2. Cover the top in the peanut butter fudge filling.
3. Place the second 9-inch round on top.
4. Using the reserved filling, spread a thin layer on the outside of the cake.
5. Refrigerate until the fudge is set and firm to the touch.
6. Slather the whole thing in the peanut butter frosting.
7. Decorate with peanut butter cups.

Chicken Cordon Bleu Pasta

Can you say YUMMY! That is what this is. If you are vegetarian then this is NOT the recipe for you. My super duper, wonderfully, fabulous, awesome friend Katie Johnson made this for me when I went to visit her in Utah. I was in heaven. It was wonderful and I knew my kids would love it. I will say that I always forget how to make it and what to put in it so I have had to remember and I am sure she is tired of having to repeat it to me...I also don't remember measurements exactly so I am trying to remember what they are. Katie, if you are reading this, feel free to email and remind me. **wink wink**

Chicken Cordon Bleu Pasta

Ingrediants

• 4 chicken breasts, cut into 1-inch cubes
• 1 pound of bacon
• 1 cup of chopped canadian bacon
• 2 cups of ham
• 2 cup Swiss cheese
• 2 jars alfredo sauce
• 1 box of pasta of your choice (bow tie, rotini, penne, shells)
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Directions

1. In large skillet cook chicken until cooked through.
2. Slice bacon in 1-inch pieces and cook until done.
3. Cut ham and Canadian bacon into 1/2 inch pieces.
4. Shred Swiss cheese and Parmesan cheeses.
5. Cook pasta according to pasta package.
6. Mix everything together.
7. Pour into 9x13 baking pan.
8. Bake at 350' for 30 mins.

You will find that if it is a recipe I have made up or have forgotten how to make I tend to make up measurements. I have made things and just throw a lot together. So I'm sorry if things aren't exactly right. It is just how I work.

Christmas Pie

Awhile long while back a good friend of mine name Lane Griffith had made this wonderful pie called Sin Pie or aka Better than Sex Pie or many names like that. Since then, Derek has officially renamed it at our home, Christmas Pie since it really didn't fit with the name for Christmas Eve dinner or having the missionaries from our church over on Christmas Eve. It is one of my favorite pies. My kids know it is a tradition and have loved having it as well.

Christmas Pie

Ingredients

• 1/2 cup butter, room temperature
• 1 cup flour
• 1 cup chopped nuts (I use pecans and others have used walnuts)
• 8 ounces of cream cheese, room temperature
• 1 cup powdered sugar
• 1 package instant pudding - Chocolate
• 1 package instant pudding - Milk Chocolate
• 1 (8 ounce) container of whipped topping
• 1 Tablespoon of chopped nuts and or milk chocolate candy bar (optional)

** Now over the years I have had a hard time finding Milk Chocolate pudding, so I have substituted that for white chocolate, or fudge, or any other kind of chocolate puddings.

Directions

1. Mix together flour and nuts.
2. Cut in butter.
3. Press into bottom of a deep-dish pie dish or a 9x13 pan.
4. Bake at 350' for 20 minutes.
5. Cool completely.
6. Place cream cheese into a bowl.
7. Stir powdered sugar into cream cheese until smooth.
8. Pour into prepared crust and spread until smooth.
9. Set aside.
10. Mix pudding according to pie directions on box.
11. Pour over cream cheese mixture.
12. Top with whipped topping.
13. Garnish with grated nuts and milk chocolate candy bar if desired.

Mint Chocolate Silk Pie

As you can see, I am all about presentation. I love to bake and make things "pretty". If you ever ask Jensen what his favorite thing is his mother makes he will tell you two things more than likely... Enchiladas or Andes Mint Pie which is what I seem to call it. I got the recipe a number of years ago from Pampered Chef. It has turned into one of the main desserts here at our home.

Chocolate Silk Pie

Ingredients

• 1 refrigerated pie crust (from 15-ounce package), softened according to package directions or 1 homemade pie crust
• 1 package (8 ounces) reduced-fat cream cheese (Neufchâtel), softened
• 3/4 cup Milk
• 1 package (4.67 ounces) crème de menthe chocolate candies, unwrapped, divided (about 28 candies)
• 1 package (3.9 ounces) chocolate instant pudding and pie filling
• 1 container (12 ounces) frozen light whipped toppiong, thawed, divided

Directions

1. Preheat oven to 425'.
2. Gently unfold one crust onto lightly floured surface and roll into a 12-inch circle.
3. Place into a deep dish pie plate, pressing into bottom and up sides.
4. Prick bottom and sides of crust.
5. Bake for 10-12 minutes or until light golden brown.
6. Cool completely.
7. Place cream cheese into a bowl.
8. Stir until thick and smooth.
9. Gradually add milk, whisking until smooth.
10. Set aside eight candies for garnish.
11. Place remaining candies into a small microwaveable bowl and microwave, uncovered, on high 40-60 seconds or until melted and smooth, stirring after each 20-second interval. Do not overheat.
12. Add melted candies to cream cheese mixture; whisk until blended.
13. Add pudding mix to cream cheese mixture; whisk until smooth (mixture will be very thick).
14. Reserve 1 cup of the whipped topping; set aside.
15. Fold remaining whipped topping into pudding mixture; stir until well blended.
16. Immediately spoon filling into crust; spread evenly.
17. Grate two fo the reserved candies over the center of the pie.
18. With a piping bag or equivalent; pipe reserved topping around edge of pie.
19. Cut remaining candies in half; garnish edge of pie.
20. Refrigerate at least 30 minutes or until ready to serve.

Yeild: 12 servings

Clam Chowder

Can I just say. Homemade Clam Chowder is FABULOUSO! I can even get my younger children to eat it as long as they have breadsticks to go with it. (see previous posts for that recipe) Every year for Christmas Eve we have the missionaries from our church over. We always have Clam Chowder, homemade breadsticks and Christmas Pie (Derek's name for it. It is also known by many other names. Post to come soon.) I grew up with this recipe for Clam Chowder and love it. I hope you love it just as much as me!

Clam Chowder

Ingredients

• 2 6 1/2-ounce cans of minced canned clams
• 1 cup finely chopped onions
• 1 cup finely chopped celery
• 2 cups diced potatoes
• 3/4 cup real butter
• 3/4 cup flour
• 1 tablespoon sugar
• 1 dash pepper
• 1 1/2 teaspoon salt
• 1 quart half and half cream

Directions

1. Drain clams and pour juice over chopped vegetables in a pan.
2. Add enough water to cover evenly.
3. Simmer covered until potatoes are tender.
4. Meanwhile, melt butter in sauce pan.
5. Add flour.
6. Cool 1-2 minutes.
7. Add half and half.
8. Stir until thick and smooth.
9. Remove from heat and drain about half of the water.
10. Add vegetables to the sauce and heat through.
11. Add clams, salt, pepper and sugar.
I add a little tabsaco sauce when I am done to give it a little more flavor but it is not part of the original recipe.

Confetti Egg Strata

I love traditions. I love coming up with new ones or celebrating ones we have done for a long time. This is one. Every year on Christmas I bake this Confetti Egg Strata for breakfast. Since my children do not like all the wonderful vegetables I usually make two. I make one with the vegetables and one without. I look forward to it every year and love having the leftovers for breakfast and lunch for the next couple of days after Christmas.

Confetti Egg Strata

Ingredients

• 8 ounces (1/2 loaf) Italian bread, cut into 1-inch cubes
• 9 ounces ham, cut into 1/2-inch cubes (1 1/2 cups)
• 1 cup fresh mushrooms, sliced
• 1 cup red or green bell pepper, chopped
• 1/2 cup green onions with tops, sliced
• 2 cups (8 ounces) shredded cheddar cheese
• 10 eggs, lightly beaten
• 3 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

1. Cut bread into 1-inch cubes.
2. Cut ham into 1/2-inch cubes.
3. Slice mushrooms.
4. Coarsely chop bell pepper.
5. Slice green onion.
6. In a 9x13 baking dish layer half each of the bread, cheese, ham, mushrooms, bell pepper and onion.
7. Repeat Layers.
8. In a mixing bowl, lightly beat eggs with whisk.
9. Whisk in milk and seasonings until well blended.
10. Slowly pour egg mixture evenly over layered ingredients.
11. Cover with aluminum foil.
12. Refrigerate several hours or overnight.
13. Remove foil.
14. Preheat over to 350'.
15. Bake 55-60 minutes or until strata is set and top is golden brown.
16. Cut into 12 squares.