December 28, 2008

Merry Christmas!

A little late for most of you, but I know some of us are still waiting for Little Christmas. I always enjoyed mass as a child this time of year. We kept singing Christmas songs after Christmas Day. It's the best! :)

A note on the Cookie Dough Cheesecake - it's VERY SWEET. In fact, it is too much for me. I will make this again with just the bottom crust layer of cookie dough. I also only used a 16oz package of cookie dough, and it worked just fine. I used Pillsbury and while it doesn't cut like Tollhouse, it smashes into the bottom of the pan quickly and beautifully! It's just too much IMO to have a bottom and top layer of cookie surrounding the cheesecake. Cheesecake type desserts are rich enough!

Now on to a few more recipes.

Southwest Egg Rolls

1 Can Black Beans

1 Can Pinto Beans

1 Can Corn

1 Pkg. Frozen Spinach (thawed and drained)

1 Boneless Skinless Chicken Breast

½ Bag Cheddar Cheese

1 tsp. each of Chili Powder, Cumin and Onion Powder

1 Pkg. Tortillas


1. Dice chicken into bite size pieces. Cook in pan until no longer pink in center. Add chili powder, cumin, and onion powder.

2. In a large mixing bowl combine all ingredience except tortillas.

3. Warm tortillas in Microwave wrapped in a wet towel. Spoon filling into middle of each tortilla. Fold in 2 sides and roll from one end to the other.

4. Bake in 400 degree oven for 15-20 minutes until crisp and slightly brown. Dip in salsa, ranch, guacamole and enjoy!

**Notes: I use soft taco sized tortilla shells. Can use the smaller ones for smaller rolls (just make more of them). I like using the soft taco size cause they're fat and full of yummy goodness. Two of these are usually enough to fill us up, so this meal is one that produces leftovers for lunches! If you're a big cheese fan, feel free to throw in some extra cheese! I think I'm going to double the cheese when I make them tomorrow. DH think he hates spinach, so extra cheese will make him happy.

Apple Dumplings - this is one of those recipes where you just can't think about sugar and calories. Just fix this and fall in love. It's beyond wonderful, and sooooo easy! Serve with ice cream while the dumpling is still steaming hot!


·      2 granny smith apples

·      2 cans crescent rolls

·      2 sticks butter

·      1 ½ cups sugar

·      1 teaspoon vanilla

·      cinnamon to taste

·      1 small can Mountain Dew 


            Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9x13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over the apples. Pour Mountain Dew around the edges and center of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.

            Serve with ice cream, and spoon some of the sweet sauce from the plan over the top.

            Then go to confession. Quickly.

Spicy Bean Salsa - It's traditional for my Southern family to eat black eyed peas for good luck on New Years Day. I hate black eyed peas, but I'm not about to pass up my chance for good luck. So I figured this salsa would do the trick! Sounds yummy - can't wait to try it!

Shortcut Chicken Manicotti - This meal doesn't scream "healthy" to me either, but I figured it's worth a try. I've been debating fixing this meal for a few menus now. We'll see how it goes. If we like it, it might become an every 4-6 months meal. lol.

December 22, 2008

More Recipes!

Spinach Lasagna - I made this for the CGO party DH and I finally hosted Saturday night. It's really good. I used a little more spinach than it called for. I think next time I might use Ricotta cheese (as is more traditional) than the cottage cheese. While it tasted fine, I think Ricotta would have been a bit better. 

Sausage Balls        


·      1 pound hot sausage

·      2 cups Bisquick

·      1 ½ cups of sharp cheddar cheese

·     Directions

      Sit sausage on the counter for several minutes to let to warm closer to room temperature.

       In a mixing bowl, mix the sausage, cheese, and Bisquick together using your hands. This will take several minutes.

       Roll into 1 inch or smaller balls. Place on a cookie sheet. Bake at 350 degrees for 20 minutes.

Baked Artichoke and Spinach Dip        

Taken from Better Homes and Gardens Cookbook, 12
th edition. Does not look like the dip you’d get from a restaurant – it’s much better


·      ½ cup shredded mozzarella cheese

·      ½ cup shredded Parmesan cheese, divided

·      ½ cup sour cream

·      ½ cup mayonnaise or salad dressing

·      1 teaspoon Dijon-style mustard

·      Dash white pepper

·      1 14oz can artichoke hearts, drained and coarsely chopped (non-marinated)

·      1 cup loosely packed, coarsely chopped spinach leaves

·      ½ cup finely chopped red onion (1 medium)


1.     In a large bowl combine mozzarella cheese, sour cream, mayonnaise, ¼ cup of the Parmesan cheese, the mustard, and pepper. Stir in artichoke hearts, spinach and onion. Spread mixture evenly into a 9-inch pie plate. Sprinkle with the remaining ¼ cup Parmesan cheese.

2.   Bake, uncovered, in a 350*oven about 15 minutes or until heated through. Serve with pita wedges, French bread, and/or crackers. Also really good with tortilla chips.

Make ahead directions: Prepare as above through step 1. Cover and chill for up to 24 hours. Uncover and bake about 25 minutes or until heated through.

Cookie Dough Cheesecake


·      2 (18 ounce) packages refrigerated chocolate chip cookie dough (Tollhouse rolls – not precut - recommended)

·      2 (8 ounce) packages of cream cheese, softened

·      ½ cup sugar

·      2 large eggs

·      1 teaspoon vanilla 


       Cut 1 roll of cookie dough into 24 slices; arrange slices in bottom of a pie plate. Press slices together with fingers, covering bottom of plate to edges. Set aside.

Beat cream cheese at medium speed until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating well after each addition. Add vanilla; beat well. Pour mixture into prepared pie plate.

Cut remaining roll of cookie dough into 24 slices; arrange slices over cream cheese mixture. Bake at 350 for 40-50 minutes. Cool and then refrigerate.

Breakfast Pizza    

Great meal to serve when company is over.


·      1 cup cheddar cheese, grated

·      6 slices white bread

·      1 ½ cups milk

·      4 eggs

·      1 tablespoon mustard

·      1 pound sausage and/or bacon

·      Salt and pepper to taste 


       Fry meat. Grease 9x13 pan. Place bread in pan. Pour milk, egg, mustard, salt, and pepper over bread.

       Sprinkle meat over bread and add cheese. Bake at 350* for 25-30 minutes.

 Just a note: DH claims he's going to cook his mother's spaghetti sauce Friday since I have to work and he doesn't. He's tried this once before, when we were first dating, and it didn't go so well. Please send vibes. I have no idea how to make this WONDERFUL sauce (well, wonderful when my MIL makes it), but DH says that his mom sent him the ingredient list and will be just a phone call away come Friday. All I do know about this sauce is that it's thick and uses hot Italian sausage links and homemade meatballs. Yum! 

Menu: Dec 21- Jan 3rd

Went by the commissary Sunday for the next two weeks. It wasn't nearly as crazy as I thought it would be. I did end up having to go to my local Smith's Grocery to pick up a few items. Always check out those sale ads - they can really save you money! I was able to pair up a few coupons with sale items at Smiths. Gotta love the holiday sales - they're always extra exciting for me! :) DH wasn't too happy being drug to two grocery stores, but our pockets were happy which is all that matters. I saved $11 at the commissary and $3 at Smith's thanks to coupons. Better than I thought it would be at first since my grocery list was actually smaller than normal. Only spent $130 total between the two. Included some "extras" too. 
One lady at the commissary with her big binder full of coupons told me that I could save so much more if I bought coupons online and joined coupon trading groups. I just laughed and told her that I have a full time job already. I can't imagine that amount of work she puts into it. I spend a couple of hours total going through recipes, making a menu, and cutting/printing coupons. And that's enough for me!

Week(end) Baking: whole wheat bread, cookies

21th Sunday Breakfast/Lunch: leftovers

21th Sunday Dinner: Leftover lasagna, rolls, and spinach dip

22th – 23th: Monday – Tuesday Meals:
1) Sausage tomato and cream pasta
2) frozen CA pizzas

24th Wednesday – Christmas Eve: chicken sandwiches, frozen veggie side, cookie dough cheesecake

25th Thursday – Christmas Day – No work: breakfast casserole, and calzones with pepperoni and sausage, leftover cheesecake

26th Friday: spaghetti (MIL's recipe)

Weekend Baking: cookies?

27th Saturday Breakfast/Lunch: leftover breakfast casserole

27th Saturday Dinner: Penne a la Betsey

28th Sunday Breakfast/Lunch: leftovers

28th Sunday Dinner: Out to eat

29th – 30th: Monday – Tuesday Meals:
1) southwest eggrolls
2) baked fish, rice, and steamed veggie

31st Wednesday – New Year’s Eve: frozen pizza, apple dumplings

1st Thursday – New Year’s Day – omelet breakfast, spicy bean salsa snack, and shortcut chicken manicotti for dinner

2nd Friday: Helper meal

December 15, 2008

More meals that I never get around to cooking....

DH and I had a great time at his squadron Christmas party Friday night. Unfortunately I work up with a sore throat and a fever. There went the rest of the weekend. I'm feeling much better tonight, so I should be able to work tomorrow. Unfortunately, you'll see more repeat meals for my next menu. I was hoping to put a couple more things on there soon, but they'll have to wait cause there's only so much I can cook and we can eat!

I did cook the pork tenderloin today for dinner. I "cheated" though and took out the crockpot. Man, I love my crockpot. If you don't own one, buy one! Or beg for someone's old one! Mine's from the 1970s and it works great to this day. It doesn't have any fancy settings (just off, low, high), but it has yet to every burn anything. Which is what matters in the end. Anyways, I trimmed the pork tenderloin up just a bit and cut it into large chunks. I rubbed it with black pepper and Melting Pots Wine and Garlic Seasoning (seriously, buy the stuff from them online. Totally worth it. Lasts awhile too!). I threw the chunks in and poured a little Corky's Apple BBQ sauce. Mmmmmm. Spicy sweetness. Thank you Corky's for making it. Thank you Mom and Dad for mailing it to us since no one out here has heard of the stuff! Back to the point, I put my crockpot on low and forgot about for a few hours. How easy is that. We ended up eating it with a box of au gratin potatoes that I found buried in the back of the pantry. We did have the green beans. I also added some breadsticks thanks to Pillsbury. Even my sick self couldn't screw up this meal and it tasted divine! And it was the only thing I cooked this weekend. Everything went out the window. Oh well.

I think all of this week's meals are self explanatory or I've already posted them up here already. :) Which is good cause I'm praying that the snow that's predicted for overnight actually happens. That'll be a first for Vegas since I've lived here! 

ETA: About that Taco Bake I posted about. I know a few people do read what I post, and maybe one of them actually cares! lol! Anyways, the taco bake was soooo not healthy, but oh so yummy! It reheats well in the microwave, so we were able to use the leftovers as lunches. Worked out great. I think I'll put add it to future menus, just not too often. I kinda like being able to fit into my clothes. :D

December 07, 2008

Next week's recipes (lettuce wraps, taco bake, red beans and rice)

Lettuce wraps: DH and I came up with this meal after eating out at PF Changs a couple of years ago. We buy little over a pound of beef that's relatively thin and looks pretty. We cut it into thin strips and marinate it for a whole day (sometimes more if life gets away from us) in teriyaki sauce. If the meat is a tougher cut then we'll also sprinkle in a bit of meat tenderizer. We cook cook the meat on a low to med low heat on the stove. We serve it inside a leaf of lettuce with rice and cheddar cheese. Just throw on the goodness and chomp down on some lettuce! Feel free to add whatever makes your heart patter inside the greatness of lettuce. DH is a picky eater, so we stick with the basics. I also find that steamed sushi rice works best. Since the rice is sticky and clumps together, it stays inside the lettuce leaf a lot better. If we want a side, we'll make some teriyaki flavored pasta with some shaved veggies. Or you can be lazy and just buy a package of Knorr's asian sides. It's just something to add some more bulk to the meal. Not that it really needs it if you're just sharing this between two people. 

Taco Bake - My mother swears this is great, so DH and I are going to try it this week. I'll let you know how it goes. DH is already swearing to hate it since it uses sour cream. Silly man!

Red Beans and Rice with Smoked Sausage - Everyone has their own way of making this meal, but I going offer my one very non creole version. lol. It's a basic recipe that I've found easy to vary based on my own tastes. I've made it spicy and I've made it bland. I've sometimes added tomatoes and such. Whatever floats your boat. Here's the basics.

1 lb of smoked sausage (any kind/variety will work)
1 green bell pepper
1 medium onion
1 or 2 cans of beans (red beans, kidney beans, chili beans, whatever you like best)
worcestershire sauce
1 cup uncooked rice
salt and pepper to taste

Start cooking your one cup of rice, following the directions for your steamer/maker/package. Long grain works great for this.
Chop the bell pepper and onion. How big and how small depends on how you like them. My mom minces them. I make a large chop. Cut the smoked sausage into rounds. If you don't like rounds, cut the rounds in half to make half moons. All good. Cook the sausage, onion, and bell pepper in a large skillet with sides. I usually use a little bit of butter. When sausage is browned and the veggies have sweated enough to where the onions become opaque, add in the beans (liquid and all). If you like beans, go with two cans. It's what my mom does. I'm not a big fan of beans, so I just use one can. Bring to a simmer. Add in worcestershire sauce. At least one tablespoon, but I usually add more. I like the stuff in this dish! It adds a great unique flavor. Just do it to taste. Add salt and pepper if you feel the need. When rice is done, pour into the large skillet and stir to mix. Adjust seasonings if need be. Simple, quick, delicious. 

Now my parents have issues with mixing the rice in, so if you're like them here's an alternative. Mom keep the rice on the side. Since the bean/meat/veggie sauce is thin she thickens it up with a little flour in water. She likes to pour this mixture over her rice, but not mix it. Funny people. lol. 

December 05, 2008

Potato soup, oatmeal raisin cookies, chocolate chip cookies

I have to say that this recipe for baked potato soup is THE BEST EVER. It makes a ton and it fills you up, so it'll stretch! We'll easily get dinner, lunch the next day, and lunch the day after that out of a pot. Just remind yourself that all that milk is great for you calcium intake, and bacon is a necessary protein. One thing to keep in mind is that the potatoes do need to be mostly cooked before adding to the soup. So bake them or boil them first. It's all good. REALLY GOOD. 

Baked Potato Soup        

Best potato soup ever! You can’t miss with this great recipe. Serves 6.



·      12 slices bacon

·      2/3 cup margarine or butter

·      2/3 cup all purpose flour

·      7 cups milk

·      4 large baked potatoes, peeled and cubed (cooked!)

·      4 green onions, chopped

·      ¼ cup shredded cheddar cheese

·      1 cup sour cream

·      1 teaspoon salt

·      1 teaspoon pepper



1.     Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, set aside.

2.   In a stock pot or dutch oven, melt margarine or butter over medium heat. Wish in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.

3.    Reduce heat and simmer about 10 minutes. Mix in bacon, cheese, sour crème, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Use bacon bits to save time from cooking the bacon! For potatoes without baking, peel and cube, and cook separately in a pot of boiling water for 15 minutes. Remove from heat and drain before potatoes are fully cooked.

Oatmeal Raisin Cookies

Chocolate Chip Cookies (I've tried many different recipes and none have ever come close to the original Nestle Tollhouse. So just stick with the package - no need to get fancy dancey.)

New menu for Dec 6th-Dec 20th

It's that time again. Gotta go out and brave the commissary tomorrow. My grocery list isn't all that long cause we ended up eating leftovers all weekend long, so we didn't get to a couple of my meals this week. See how chicken parmesan made yet another appearance? One day I'm really going to make it! Really....  We had to move the date of the CGO party to the 20th, so that's messing with my menu too again. I'm a little sad that I could only find $9 in useable coupons this time. However I do have a stockpile of coupons that I'll be using later on. I just have no need for frozen veggies and etc this menu. I already have a stockpile of them! :)

Weekend Baking: oatmeal raisin cookies, chocolate chip cookies, pumpkin pie (for strike vault)

6th Saturday Dinner: Potato Soup

7th Sunday Breakfast/Lunch: leftover potato soup

7th Sunday Dinner: grilled steaks, baked potatoes, steamed frozen sweet corn


8th – 12th: Monday – Friday Meals:
1) lettuce wraps and Asian pasta side
2) quesadillas with Mexican cheeses, chicken, and onions
3) taco bake
4) Italian sausage spaghetti
12th: Squadron Christmas Party


Weekend Baking: chocolate covered Oreos, stained glass sugar cookies, and whole wheat bread

13th Saturday Breakfast/Lunch: breakfast wraps

13th Saturday Dinner: Homemade calzones

14th Sunday Breakfast/Lunch: hotdogs and macaroni and cheese

14th Sunday Dinner: pork tenderloin, leftover mac and cheese, green beans, breadsticks


15th – 19th: Monday – Friday Meals:
1) Red beans and rice with smoked sausage
2) beef stir fry
3) frozen pizza
4) chicken parmesan with pasta and veggie
5) out to eat

20th Saturday Breakfast/Lunch: waffles

20th Saturday CGO Christmas Party

November 24, 2008

Grocery Trip!

Went to commissary Saturday afternoon. Boy did I feel like I was in a cattle herd. People were pushing and shoving. Fighting over little smoked sausages. It was stupid! But I did survive with only $134.45 damage. Not bad for two weeks including lunches and Thanksgiving! I already bought my turkey, but everything else I still had to buy. I did find a few more useful coupons while shopping, so I saved $12.60 in the end. Thanks to my receipt, I know that's 8% of my total bill. Not bad. :D I probably could have walked away with only $120 in groceries, but DH got in the way. I still would rather he go even though he costs me more money in the end (darn end displays!). He took the cart this trip, I bravely grabbed items in the aisles and brought it back to his cart. He just stood there laughing at me. Well, that and grabbing items off the end displays. lol. Oh well.

At this point I can't remember what recipes I've posted and which I haven't. And I'm lazy, so forgive me if I start reposting old recipes. :)

Amish Bread


·      2 cups warm water (110*F)

·      2/3 cup white sugar (can use less sugar)

·      1 ½ tablespoons active dry yeast

·      1 ½ teaspoons salt

·      ¼ cup oil

·      6 cups bread four 


1.     In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

2.   Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

3.    Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

4.   Bake at 350 degrees F for 30 minutes.

Store this yummy bread in an airtight container at room temperature. It keeps fresh longer than most homemade breads – almost 2 weeks! 

Pineapple Pork chops

From Nates on OHO


4 boneless center cut pork chops, ¾-inch thick

1 8-ounce can crushed pineapple with juice

1/3 cup packed light brown sugar

1 tablespoon soy sauce


oven to 350-degrees. Coat a baking pan with a spray of canola oil.

Place pork chops in a baking pan. In a small bowl, mix together pineapple, brown sugar and soy sauce. (I used chunk pineapple and put everything in the blender.) Spread pineapple mixture evenly over the top of pork chops. (I added a few chunks of pineapple on top.) Cover tightly and bake for 50 minutes or until well done. Place baking pan on cooling rack. Let stand for 5 minutes before serving.

Mash Potatoes - I followed my "method" from chicken noodle soup. Put potatoes on to boil and forgot about them. Then remembered about them and drained, mashed, etc. I'm a simple person and just used milk, butter, salt, pepper, and parsley in my mashed potatoes.

I never have gotten around to making waffles. We ate Chinese instead for lunch. First time in months, so I felt I had to listen to my cravings!

And since we ate Chinese for lunch, we had no desire to eat dinner. lol. So we didn't make quiche. I swear that one item is going to keep reappearing on menus for months at this rate.

Tomorrow I've decided will be chicken taco salads. I'll break out the crockpot tomorrow morning before work. Place 3-4 frozen chicken breasts in crockpot along with a packet of taco seasoning (or make your own) and one can of diced tomatoes, no salt added. The taco seasoning has enough sodium issues without the diced tomatoes adding to it. Keep the crockpot on low all day. Come home to your dinner cooked. I just shred the chicken before serving. If you don't have all day, high will work too. Just faster. :D

November 20, 2008

Menu: Nov 22-Dec 6

I've made a menu for the next two weeks. It's just what works out best time wise. I'll go to the commissary this weekend for my list. I only have $8 worth of coupons this time too. Just not as many good coupons being put out there - probably because stores have so many sales going on anyway this time of year. I do have a couple of more coupons that I'm bringing, but I doubt if the commissary will have those products. With any luck I'll manage to find a couple of more deals while at the commissary! :)

Menu – November 22nd—December 6th


Weekend Dessert: Amish bread, chocolate chip cookies (freeze most of them)

22nd Saturday Dinner: pineapple pork chops, mashed potatoes, peas and carrots

23rd Sunday Breakfast/Lunch: waffles

23rd Sunday Dinner: chicken pot pie


24th – 26th: Monday – Wednesday Meals:
1) leftover chicken pot pie
2) grilled cheese and soup
3) grilled chicken sandwiches with sautéed zucchini

27th Thanksgiving Menu

            Cinnamon Rolls           


            Potato casserole

            Whiskey glazed carrots

            Mashed sweet potatoes

            Squash casserole

            Homemade rolls

            Pumpkin pie


Other possible long weekend meals:

            Applesauce pancakes

            DHs chili and cornbread muffins (Sunday dinner?)

            Hot dogs

    Out to eat


1st – 5th: Monday – Friday Meals:
1) chicken parmesan with pasta and green beans
2) hamburgers, pasta side, frozen veggie
3) beef and vegetable stir fry
4) Helper meal with added veggies
5) out to eat

6th – CGO White Elephant Party Potluck

            Pork shoulder, hamburger buns

            Spinach lasagna


            Veggie side?

            Chocolate dripped pretzel sticks

            Sausage balls

            Spinach and artichoke drip, chips

Winter-ish Recipes!

White Chicken Chili

Courtesy of OHO Kitchens.


·      1 pound cooked chicken breast

·      2 cans chicken broth

·      2 cans northern beans

·      1 can chopped green chilis

·      cumin to taste 


      Put all in a pot and heat through. Can thicken the sauce some with flour. Serve with shredded cheese and corn muffins.

Baked Potato Soup        

Best potato soup ever! You can’t miss with this great recipe. Serves 6.


·      12 slices bacon

·      2/3 cup margarine or butter

·      2/3 cup all purpose flour

·      7 cups milk

·      4 large baked potatoes, peeled and cubed (cooked!)

·      4 green onions, chopped

·      ¼ cup shredded cheddar cheese

·      1 cup sour cream

·      1 teaspoon salt

·      1 teaspoon pepper 


1.     Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, set aside.

2.   In a stock pot or dutch oven, melt margarine or butter over medium heat. Wish in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.

3.    Reduce heat and simmer about 10 minutes. Mix in bacon, cheese, sour crème, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Use bacon bits to save time from  cooking the bacon! For potatoes, peel and cube, and cook separately in a pot of boiling water for 15-20 minutes. Remove from heat and drain before potatoes are fully cooked.

November 19, 2008

Random dessert recipes

These are just some of my many dessert recipes that I have hanging around. I do try and cook one dessert-ish item on the weekends. We eat off of it slowly throughout the week (for the most part). And the promise of a dessert after dinner keeps us from eating snacks throughout the day. Besides, I don't buy snack items. There are no chips in my house. No store bought cookies. No pretzels. You get the idea. Besides, despite how a recipe looks at first glance many are better for you than the baked goods you buy in grocery stores. Don't even dare look at the nutritional label of a pre packaged dessert items - OMG! Besides, it's cheaper for me to make stuff at home than it is to buy it in the store. Cause I've gotta have some kind of sweet hanging around. I'm frugal like that. :D

Apple Oatmeal Cookies

Thanks to Kitchens on OHO


1 medium apple chopped

½ c. butter, softened

½ c. brown sugar

½ c. granulated sugar

½ tsp. vanilla extract

1 egg

1 c. all purpose flour

½ tsp. baking powder

¼ tsp salt

1-1/2 c quick cooking oats


Heat oven to 350F. Lightly spray cookie sheet with vegetable pan spray. In a large bowl, cream butter with both sugars. Add vanilla and egg; blend well. Stir in flour, baking powder, salt, and oats; mix well. Stir in apples. Spray a 1 oz. cookie scoop or tablespoon with vegetable pan spray and drop dough on prepared pans. Bake 15-18 minutes or until edges are light golden brown.

Makes: 2 dozen cookies


Thanks to OHO

4 tablespoons flour

4 tablespoons sugar

2 tablespoons cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips (optional)

A small splash of vanilla extract 

1 large coffee mug


Add dry ingredients to mug, and mix well.

Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add the chocolate chips (if using) and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts.

The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired.

Rum Cake 

1 pkg yellow cake mix (Duncan Hines)

1 pkg instant vanilla pudding

4 eggs

1/2 cup oil

1/2 cup water

1/2 cup dark rum

½ cup
chopped nuts (pecans)


**1 oz rum

**1/4 lb oleo (1 stick)

**1 cup sugar

**1/4 cup water


Mix all ingrediants in mixer for 2 minutes. Grease bundt pan and sprinkle with chopped nuts. Pour cake mixture in pan. Cook at 325* for one hour. During last 10 minutes of cake baking: Put glaze ingredients in small saucepan, bring to boil, cook about 5 minutes. When cake is done, take out, pierce the cake with a cake tested or fork, and pour glaze over cake. Do not take the cake out of the pan for about 1 hour. To help remove cake from pan, bounce it on all sides to help it come out more easy. 

American Girl’s Stained Glass Sugar Cookies 


·      1 cup colored hard candy, such as Life Savers

·      nonstick cooking spray

·      1 stick butter, softened

·      ½ cup sugar

·      ½ teaspoon vanilla

·      1 egg

·      1 ½ cups flour

·      2 sizes of same shape cookie cutters (a big one and a smaller one that fits inside the bigger one) 


1)    Put unwrapped candies in a plastic zip-lock bag and seal. Place bag in another plastic bag and seal. Wrap in a dish towel and place on cutting board. Break candy into small bits using a hammer. Set aside. Cover baking sheet with foil. Spray with nonstick cooking spray. Set aside.

2)   Preheat oven to 350 degrees. Wash hands. Combine butter, sugar, and vanilla in bowl with fork. In a separate bowl, beat egg with fork. Add it to butter mixture and mix well. Stir in flour. Squeeze mixture with hands to form dough. Add more flour if dough feels sticky.

3)   Sprinkle flour on work surface and roll dough to ¼ inch thickness. Cut out cookies using larger cookie cutter. Place cookies on baking sheet. Dip the smaller cookie cutter in flour and cut the shape out of the large cookies. Remove the small cut outs and set aside to reroll and reuse dough.

4)   Bake cookies for 4 minutes, then remove baking sheet from oven. Carefully, put candy pieces inside each cookie, making sure to fill in any tips and edges. (The candy will melt and spread.) Bake cookies again until candy is just melted and dough is a light brown, about 5 to 7 minutes.

5)   Remove baking sheet from oven. Let cookies stand until completely cool, about 30 minutes. If you try and remove the cookies too soon, they will crack. Peal foil off backs of cookies.
**This recipe makes enough for 12 stained glass cookies with some extra dough left over for regular sugar cookies. If you want more stained glass cookies, you’ll need more candies.

Moist Caramel Apple Cake                  

Extremely moist apple cake recipe courtesy of Jello Desserts.


·      1 box yellow cake mix

·      1 box (4 serving size) Vanilla or French Vanilla Flavor Instant Pudding and Pie Filling

·      1 cup water

·      4 eggs

·      1/3 cup oil

·      3 medium granny smith apples, peeled and coarsely chopped

·      20 caramels, unwrapped

·      3 tablespoons milk 


       Preheat oven to 350*. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat cake mix, dry pudding mix, water, eggs, and oil in a large bowl with electric mixer on low speed until blended. Beat on high speed 2 minutes. Gently stir in apples. Pour into prepared pan.

       Bake 50 minutes to 1 hour or until toothpick inserted into center comes out clean. Cool for 20 minutes; remove from pan. Cool completely on wire rack.

       Microwave caramels and milk in microwaveable bowl on HIGH for 1 ½ minutes, stirring every 30 seconds until blended. Cool 10 minutes or until slightly thickened. Drizzle over cake.

One Bowl Brownies    

Recipe adapted from Baker’s One Bowl Brownies.


·      2/3 cup semi sweet chocolate chips

·      1 ½ cups sugar

·      ¾ cup butter/margarine

·      3 eggs

·      1 teaspoon vanilla

·      1 cup flour

·      1 cup chopped nuts, optional 


      Preheat over to 350 degrees. Line 13x9 inch (for thinner brownies) or 8x8 (for thicker brownies) with foil, with ends of foil extending over sides of pan. Grease foil. Non-stick cooking spray works well.

       Microwave chocolate and butter in large microwavable bowl on HIGH for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts; mix well. Spread into prepared pan.

       Bake 25-30 minutes for 9x13 inch pan or 30-35 minutes for 8x8 inch pan, until wooden toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE! Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature.

Warm Chocolate Pudding    
Recipe courtesy of Martha Stewart Living. Recipes as is serves 4.


·      4 ounces semisweet or bittersweet chocolate, chopped

·      4 tablespoons (1/2 stick) unsalted butter

·      4 tablespoons sugar

·      2 large eggs, yokes and whites separated

·      ½ teaspoon vanilla

·      ¼ teaspoon salt

·      ice cream (any flavor), for serving (optional) 


1.     Preheat oven to 375 degrees. Place four 6 to 8 ounce ovenproof bowls on a baking sheet. Set aside.

2.   Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix two tablespoons sugar, then egg yolks and vanilla. Set aside.

3.    In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. Still beating, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy.

4.   Using a rubber spatula, mix about 1/3 egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. Puddings can be prepared in advance up to this point; cover with plastic wrap, and refrigerate up to 1 day.

5.   Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 20 to 25 minutes, or 25-30 minutes if puddings were previously refrigerated. Serve, warm or at room temperature. Puddings may sink as they cool. Top with ice cream, as desired.