Blueberry Yogurt Cake

I made this cake for my hubby for his birthday this year and realized after I had scanned through some photos that I had not bothered to post the recipe here on my blog. It was so versatile and so yummy that I needed to make sure that other people knew of this fabulous dessert. I found the recipe online and after looking over the recipe I also realized that it can be changed up to whatever flavor of yogurt fits your taste.
Blueberry Yogurt Cake

1 box Betty Crocker® SuperMoist® white cake mix
3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 container (6 oz) blueberry yogurt (with fruit)
1 container Betty Crocker® Whipped vanilla frosting
1 pint of fresh blueberries
1 jar of all-fruit blueberry jam

Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and lightly flour bottoms and sides of two 8-inch or 9-inch round pans, or spray with baking spray with flour.

In large bowl, beat cake mix, water, oil, egg whites and yogurt with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes (batter will be lumpy). Pour into pans.

Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.

Stir jam to loosen and spread 1/2 cup jam over 1 cake layer to within 1/4 inch of edge. Layer some blueberries over jam. Top with second layer. Frost side and top of cake with frosting. Make frosting dollops in a circle in center of cake. Arrange more blueberries on top and place some around the perimeter of the cake. Store loosely covered in refrigerator.

My favorite Frosting:
1 large tub of Cool Whip
1 small pkg. of White Chocolate instant-pudding mix

Pour pudding mix into Cool Whip and fold until thoroughly combined. Let the frosting sit for about 20 minutes to thicken. Spread on cake.

Beef Taco Squares

I found this recipe online when I was looking for something different to make using ground beef. I think it turned out quite yummy and each of my kids liked it. They approved of me making this again in the future. This recipe reminded me of meat pockets without the sides being sealed off. We topped our servings off with the typical taco toppings: lettuce, salsa and sour cream. The meat mixture already had plenty of cheese so we didn't add more on top but you could if you wanted to. I usually like olives with my beef tacos and forgot to add them to this dish this time. I will have to remember them for next time. The recipe also called for chili sauce to be added to the meat. I didn't have any so I left it out. After tasting it I couldn't understand why it needed it??? There was plenty of flavoring as is.

Beef Taco Squares

2 (8-ounce) cans crescent rolls, divided
1 1/2 pounds ground beef
1/2 small onion, minced
2 cups (8 ounces) shredded Cheddar cheese
1/3 cup water
1/2 cup chili sauce (optional)
2 tablespoons taco seasoning
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon pepper
Toppings: sour cream, salsa, lettuce, olives

Preheat oven to 375 F degrees.

Unroll 1 can crescent rolls, and press into a lightly greased 13- x 9-inch pan. Bake for 10 minutes or until lightly browned.

Cook ground beef and onion in a large skillet, stirring until beef crumbles and is no longer pink. Drain. Stir in cheese and next 6 ingredients; spoon over first layer of baked crust.

Unroll remaining can of crescent rolls, and shape into a rectangle, pressing perforations to seal. Arrange over beef mixture. Press up to edges.

Bake again at 375 F degrees for 20 minutes or until golden. Let stand 10 minutes. Serve with desired toppings.

Garlic Chicken Brats & Pesto Rotini

My son came up to me as I was making this dish and asked, "Mom, how come you don't make up your own recipes when you cook?" "Well," I said, "it just so happens that this dinner is something I made up on my own." He looked at me with his mouth wide open in amazement and said, "wow, that is so cool!" "You really are a good cook, huh?" Now how could I argue with that comment? I love my son! He always makes me feel so good.

I created this dish using some of our favorite ingredients: bratwursts, artichokes, pesto and parmesan. As far as the recipes goes, and I know I've said this before in the past, but once again this is a recipe that can be made to your liking. And in the quantities that will suit you and your family. My hubby couldn't get enough of this pasta dish that night. I think he had a full 2 plates. He kept saying, "mmm, this pasta is sooo good!" You can also substitute the chicken brats with an Italian-type sausage and use alternative vegetables such as: mushrooms or zucchini. The garlic chicken brats were freshly made by the butchers at Harmons. I just discarded the casings and used only the meat. I cooked it just like I would regular ground beef.

Garlic Chicken Brats & Pesto Rotini

1 box of rotini pasta, cooked and drained

1 pkg. Harmons brand Bob's Garlic Chicken Brats

1/3 cup Kirkland brand Basil Pesto sauce

2 jars of marinated artichokes, drained

Sun-dried tomatoes, thinly sliced
Parmesan Cheese

Olive oil

In a large pot, bring water to boil and cook pasta according to package directions. Meanwhile, in a large, 2" deep skillet, remove casings from bratwursts, chop and brown till longer pink. Drain pasta, toss with some olive oil to prevently it from drying. Set aside. Remove grease from brats. Return skillet to stove and add artichokes and sun dried tomatoes till thoroughly heated. Add pasta, toss, add pesto sauce, toss and heated till completely cooked. If pasta looks dry, add more olive oil or extra pesto. Add parmesan cheese to each individual plate before serving. Serve with warm bread and a side salad, if desired.

Sesame Teriyaki with Rice Noodles

I recently purchased this box of Simply Asia's Sesame Teriyaki with rice noodles meal kit. It comes with the rice noodles, teriyaki sauce and a small packet of sesame seeds.
I've made this recipe a few times because my kids really like it. But I need to warn you the box may not feed larger families or those with family members who have big appetites. So my solution... mix the rice noodles with some spaghetti broken in half (before boiling) and add some extra Mr. Yoshida's sauce to it. Which is what I did here with my own meal. It's an easy way to "bulk" up a smaller sized recipe.

In this recipe I added some sliced green cabbage and cubed chicken. I also think, broccoli, mushrooms, onions, zucchini, etc...would be other yummy alternatives. Use separate or a combination of them.

Sesame Teriyaki with Rice Noodles

1 box of Simply Asia's Sesame Teriyaki

Cook according to package directions. Add extra desired ingredients: chicken, broccoli, cabbage, mushrooms, zucchini, onions, etc...

For larger portions add:

Spaghetti
Mr. Yoshida' sauce

Top with packet of sesame seeds and serve warm.

Debbie's Fresno Tacos

My friend Debbie had us over for dinner a year or two ago and made these yummy tacos. Their not what you would expect to find in a typical taco, but the ingredients really do mesh nicely together. Even my kids liked them and said they wouldn't mind if I wanted to make them again sometime. However, I do need to find out from Debbie where she got the recipe and how they got their name. Maybe she can post a comment and let us all know...???

Debbie's Fresno Tacos

Note: I can't give you the exact amounts to this recipe because this recipe can be so easily adjusted depending on the amount of people you are serving. I will list the ingredients in the amounts I made them and you'll have to be the judge on how much you need for your family. The secret to this recipe is adding as much garlic as you can handle. My husband also used some green salsa verde on his and thought it added just the right amount of flavor. My kids requested shredded cheese, but I think you can use the normal taco toppings and they would still taste great.

1 1/2 lbs. ground beef
4 garlic cloves, minced or pressed
1 can diced potatoes, drained
1/2 head of green cabbage, thinly sliced
Corn tortillas
Oil for frying tortillas

In a large skillet, on medium heat, brown ground beef, drain and return to heat. Add minced garlic and cook until completely flavored. Add potatoes and sliced cabbage. Cook until cabbage is wilted and soft. Set aside.

Meanwhile, heat oil in frying pan and cook each tortilla until slightly firm but not crunchy. Remove and drain on paper towels. Add meat mixture to taco, fold, add extra toppings and serve.

Julie's "BAM-good" Chili

This recipe was inspired by a recipe that my youngest sister had several years ago. She would probably claim to this day that recipe is her's, but I can honestly say it is not. The ingredients have changed so many times since then, in hopes to find the right combination of flavors, that there is no way it could possibility be her's. And trust me...I would give credit where credit is due...as you can see by my previous recipes.

Feel free to change the meat up when you want. In this picture I used a fresh chicken sausage from Harmons, but you could use regular ground beef, turkey or chicken to the recipe. This is a really easy recipe and the onion and garlic can have more or less added depending on your liking. You can even add green bell pepper if you wish. This recipe is very adjustable and can fit anyone’s taste palate. If you don’t like corn, replace it with a regular can of pinto beans. And this recipe can also be placed into a crock-pot or slow-cooker on LOW for 3-4 hours after the ground beef, onions and garlic have been cooked.

Julie's "BAM-good" Chili

2-3 tbls. oil
1/2 cup onion, chopped
1-2 cloves of garlic
1 lb. lean ground meat, browned & drained
1 (28 oz.) can of tomato sauce
1 (15 oz.) can of S&W's brand tomatoes with jalapenos
2 (16 oz.) cans of Bush's brand chili flavored beans
1 (15.5 oz.) can of S&W's brand Santa Fe recipe beans with corn
1 (15 oz.) can of black beans, drained & rinsed
Optional: 1 teas. ground chili pepper - use for more heat or use a
liquid red pepper sauce and add to your taste.
Add additional salt & pepper if it needs it.

Chop onion, mince garlic and open all “canned” items, set aside.

In a skillet over medium heat, brown ground beef, drain and set aside.

In a large pot on medium heat, add oil. Then add chopped onion. Cook till tender and translucent. Add minced garlic. Continue cooking until garlic is infused with onion (about 1 min.). Add browned ground beef to onion mixture and stir to reheat. Then add cans of tomato sauce and diced tomatoes. Stir to warm-up. Add the 4 cans of beans and simmer on low-heat for 10-15 minutes until all of the ingredients are heated thoroughly. Or combine all ingredients into a slow cooker/crock-pot.

At this point, taste to see if flavor is to your liking. This is a good time to add any extra salt or pepper or the chili pepper/red pepper sauce. Remove from heat. Serve in bowls with grated cheddar cheese, a dollop of sour cream (optional) and several saltine crackers or cornbread.

BAM!

The Essential Chewy Oatmeal Cookie

This cookie was absolutely amazing! The flavor reminded me of something you could enjoy during the Fall season. I got the recipe from a cookbook my mother in-law had called The Best of the Best. I think it was the best oatmeal cookies I've had in a long time. It held true to it's name. I hope you'll try them!

Before I give you the recipe, I need to comment on the ingredients first. First off, I replaced most of the shortening with a 1/2 cup of unsweetened applesauce. Second, I don't understand why it needed corn syrup and milk? If you understand some of the science of baking, you would know what I'm talking about. Those items are added for moisture, which you need to soften the oatmeal, but with the extra applesauce I felt it was a waste of ingredients. So I will leave adding those to your recipe up to you. I personally didn't think it needed it. But on the other hand, I know corn syrup can help with chewiness which is why I loved this recipe. Ah, what the heck, just add all the ingredients it asks for except try cutting back on the butters with the applesauce. It sure was a yummy cookie! And finally, it also states at the end of the recipe to lightly grease your baking sheet. If you are using a metal one, then you will need to do this step or line it with some parchment paper. I used my baking stone and it had a slight resistance when I removed them with my spatula (a good thing from a well seasoned stone). So on with the recipe:

The Essential Chewy Oatmeal Cookie

1/2 c. unsalted butter, softened
1/2 c. vegetable shortening
1/2 sugar
1 c. brown sugar
2 teas. vanilla extract
1/4 teas. almond extract
3/4 teas. cinnamon
1/8 teas. ground cloves
1/4 teas. nutmeg
1 teas. salt
1 teas. baking soda
1 large egg
6 tbls. corn syrup
2 tbls. milk
1 1/2 c. flour
1 c. raisins
1 c. chopped pecans/walnuts
3 cup old fashioned oats

Preheat oven to 375 degrees. Lightly grease baking sheet; set aside.

In a large mixing bowl, cream together butter, shortening and sugars until smooth. Add in vanilla and almond extracts and spices, salt and baking soda. Beat in egg, corn syrup and milk. Add in flour, raisins, nuts and oats. Thoroughly combine, scoop onto baking sheet and bake for 11-13 minutes (depending on oven) until golden brown. Let cool for 2 minutes and then remove from baking sheet onto a cooling rack. Makes approx. 30-40 cookies depending on size.

Crockpot 10 Garlic clove Chicken

This recipe was inspired by another recipe that I recently saw on an online website a few months ago. The original recipe was for 40 cloves of garlic (yes, you read that right) but I was too lazy and in a hurry (church) to take time to print it off. So I was trying to remember the recipe off the top of my head as I was putting it together. I didn't have all of the exact ingredients so I used what I had and this is what I came up with. I'm sure the ingredients aren't anywhere close to the other recipe and I forgot to add the sauteed mushrooms on top before I took this picture. Just noticed that detail as I was uploading it. Don't be afraid of the garlic...it really was a yummy and flavorful dish.

Crockpot 10 Garlic Clove Chicken

5 chicken breasts, cut into 2" big chunks
10 garlic cloves, minced
2 teas. Italian seasoning
1 teas. salt
1/2 teas. ground pepper
1/3 c. olive oil
1 (14 oz.) can of chicken broth
1 can of condensed Cream of Celery soup
1 can of condensed Golden Mushroom soup
2 tbls. of cornstarch (dissolved in 1/4 c. cold water)
2-3 c. of sliced mushrooms, sauteed
Cooked rice

In a small bowl combine, olive oil, minced garlic, Italian seasoning, salt and pepper and stir together. The mixture will resemble an oily paste. Pour this mixture over cut up chicken, toss to coat and place into a crock pot/slow cooker. Pour cream of celery soup and 1/2 of the can of chicken broth into the crock pot. There's no need to dilute the soup because of the moisture that will be created from the crock pot. Place the lid on and turn setting on High and let it cook 3-4 hours.

Turn off crock pot. (This is usually a good time to begin cooking your rice). In a medium sized bowl, remove chicken from liquid and set aside. Meanwhile, in a large saucepan or large deep skillet pour the chicken drippings from the crock pot into the pan. Add in remaining chicken broth and stir into liquid the dissolved cornstarch. The heat will start to thicken and create a sauce. Add in golden mushroom soup. Stir to combine. Once the sauce is heated through, take the chicken chunks and shred using your fingers and place into sauce. Add enough chicken until there is an equal chicken/sauce ratio. I ended up with about 5-6 chunks leftover. Which I used for another meal that week. Make sure the sauce isn't too thick. You can add a little milk or water to it if it is. If it's too runny, add one teaspoon of cornstarch at a time until it is the right consistency. Once the sauce is too your liking, turn off heat and set aside.

Saute sliced mushrooms in another pan using more olive oil, garlic powder, salt and pepper. Once the mushrooms and rice have cooked, plate this dish up, baby! Put rice on plate, pour chicken sauce over top and pile a spoonful of mushrooms on top. Serve warm with a side of salad and bread/rolls. Yummy! Enjoy!