Caramel Apple Cake

1 box yellow cake mix (ignore the ingredients listed on box) 3.4oz box white chocolate instant pudding or vanilla pudding. 1 cup water 4 eggs, slightly beaten 1/3 cup applesauce (or oil) 3 apples, peeled and chopped small 1/2 cup caramel ice cream topping
In a large bowl, combine dry cake mix and dry pudding mix. Add water, beaten eggs, and applesauce. Beat with an electric hand mixer until well combined, about 2 minutes. Gently stir in chopped apples. Pour into a bundt pan sprayed with non stick spray. Bake at 350 degrees for 55-60 minutes. Remove from oven and cool completely. Invert onto a cake plate and drizzle caramel ice cream topping over cake.

Crispy Popcorn Chicken

Ingredients

• 4 thinly sliced chicken breasts
• 2 tbsp honey mustard
• 2 tsp salt
• 2 tsp garlic powder
• 2 eggs
• 2 1/2 cups bread crums

Instructions

1. Cut up chicken into bite sized pieces using kitchen scissors.
2. Whisk egg, mustard, salt, and garlic powder in bowl until smooth.
3. Place bread crumbs in a separate bowl.
4. Line baking sheet with foil and spray or drizzle with butter and spread it around.
5. Place all chicken pieces in egg mixture and stir well to coat.
6. Using tongs take a few pieces of chicken at a time and coat with bread crumbs on all sides.
7. Place on baking sheet close together but not touching.
8. Bake at 415 degrees for 20 minutes, flipping chicken pieces over about halfway through.
9. Serve with desired dressing or dip.

chicken and bacon ranch cresents

CHICKEN & BACON RANCH CRESCENTS

• 2 (8 ounce) cans Pillsbury crescent rolls
• 16 thin slices of chicken ( I used deli-sliced chicken) or 1 small chicken breast, cooked and cubed
• 16 slices cooked bacon
• 8 pieces mozzarella string cheese, cut in half
• 1/2 cup prepared ranch dressing

Directions: Preheat oven to 375 degrees F.  Remove the crescent rolls from the can. Separate at perforations and place crescent triangles onto two cookie sheets. 8 per sheet.

Layer one slice of chicken onto the crescent dough. Spread 1 Tablespoon of ranch dressing over the chicken. Then top with one slice of bacon, one half piece of cheese. Starting with the wide end, carefully roll up towards the point. Repeat.

Bake for 18-20 minutes, or until golden brown. Let stand 5 minutes before serving. Serve with extra ranch dressing for dipping, if desired.

Cheeseburger Flatbread

CHEESEBURGER FLATBREAD MELTS

• 1 pound lean ground beef
• 1/2 cup water
• 1 Tablespoon apple cider vinegar
• 1 pkg dry onion soup mix
• 1/2 cup ketchup
• 1 Tablespoon mustard
• 1 clove garlic, minced
• 1 (11 ounce) can refrigerated pizza dough
• 1 cup shredded cheddar cheese

DIRECTIONS:  Brown ground beef in a large skillet. Add water, vinegar, onion soup mix, ketchup, mustard and garlic. Stir to combine and simmer over low heat.

Meanwhile, heat another large skillet over medium-low heat. Divide the pizza dough into 8 equal portions. Roll each piece out into a round, tortilla shape. ( Mine wouldn’t roll very well into a round shape, I did the best I could)

Place one piece of dough onto the warm skillet. Cook on each side for 40-60 seconds or until puffed and golden. Place each flatbread onto a cookie sheet in a 200 degree warm oven, to keep warm until all flatbreads are made.

Take one flatbread and fill with a little of the cheeseburger mixture and shredded cheese. Serve while warm!  Serves 4 (2 flatbread melts per person)

Sweet and Sour Chicken

Ingredients

• 1 lb chicken (cut into bite size pieces)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp garlic salt
• 3/4 cup corn starch
• 2 large eggs, whisked
• 1/2 cup canola oil
• Sweet and sour sauce:
• 1 cup sugar
• 1/3 cup ketchup
• 1 tsp garlic salt
• 1/2 cup + 1 TB rice vinegar (distilled vinegar will work too)
• 1 TB soy sauce

Instructions

1. Place the chicken, corn starch, salt, pepper and garlic salt in a large ziplock bag and shake until the chicken is evenly coated.
2. Heat 1/4 cup oil in a large frying pan over medium heat. Dip the chicken in the egg mixture and place in the frying pan with a fork. I did half the batch first. Fry both sides of the chicken for about 2 minutes a piece. Line a baking sheet with foil and place chicken on the pan. Dispose of the burnt oil and then heat up the rest of the oil and finish the chicken.
3. Pre-heat oven to 325 degrees.
4. In a medium size bowl whisk together all of the ingredients for the sauce.
5. Next you'll pour the sauce over the chicken and bake for 20 minutes. Pull the chicken out and flip the chicken to evenly coat it with sauce. Then bake for an additional 15-20 minutes.
6. Serve with steamed rice and veggies.
7. Enjoy!

Chocolate Sandwich Cookies

For the Cookies:

1 1/2 cups All-purpose Flour
1/4 cup Unsweetened Cocoa Powder
1 tsp. Baking Soda
1/4 tsp. Salt
1 stick (1/2 cup) Unsalted Butter, softened
3/4 cup Brown Sugar
1 cup Sugar
1 Egg
1 tbsp. Milk
3 tsp. Vanilla Extract
1/2 cup Chips of your choice (I used mostly white chips, with a few mini chocolate ones)

in a large bowl, mix the Flour, Cocoa Powder, Baking Soda and Salt.
In a separate bowl, use a fork or mixer to ‘smoosh’ the softened Butter, Brown Sugar and Sugar until it’s well-mixed. Add the Egg, Milk and Vanilla and mix well. 
Add the flour mixture to the butter mixture and mix until a soft dough is formed. Stir in the chips.
Use aluminum foil or plastic wrap to cover the dough and chill for at least 1-2 hours.
When ready, preheat the oven to 350 Degrees F. Line or spray two baking sheets.
Spoon the dough in 1″ balls and place on baking sheets.
Bake for 10-12 minutes. DO NOT OVERBAKE, or they won’t be soft and moist.
Allow them to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.

Frosting
2 boxes (16 oz.) Cream Cheese, softened
2 sticks (1 cup) Unsalted Butter, softened
8 cups Powdered Sugar
2 tsp. Vanilla Extract

In a bowl, mix the Cream Cheese and Butter until well-combined.
One cup at a time, add the Powdered Sugar and mix until smooth.
Add the Vanilla and fully combined. Spread on cookies, and enjoy!

Lucky Charm Squares

I made these and theboys loved them! Another staple in our house!

• 6 cups Lucky Charms cereal
• 10 oz mini marshmallows
• 1/4 cup butter (1/2 stick)
• Extra Lucky Charms marshmallows for garnish

1. In large saucepan melt butter on low heat. Add mini marshmallows and stir until completely melted. Remove from heat.
2. Add Lucky Charms cereal. Stir until well coated.
3. Using oiled spatula or parchment paper, evenly press mixture into 1″-2″ pan coated with cooking spray. Top with extra individual Lucky Charms marshmallows if desired.
4. Let cool.
5. Cut into bars and serve.

Cheesy Chicken and Rice

2  chicken breasts (about 1 pound)
1 t chicken bullion granules
salt and pepper
1 1/2 C white rice, cooked
2 T onion, finely chopped
1/2 C celery, chopped
2/3 C mayonnaise
1 T lemon juice
1 (10.5 ounce) can cream of chicken soup
1/4 C water
3/4 C sharp cheddar cheese, grated
2 C crushed potato chips

1. Grab a couple of chicken breasts. Toss them into a large, deep skillet and pour hot water over the top. Add 1 teaspoon chicken bullion granules and a touch of salt and pepper. Bring the water to a boil over medium high heat, cover the pan and let the chicken cook.
2. When the chicken is cooked through and no longer pink in the center (should only take about 15 minutes), remove it from the pan and shred it with two forks. Put it back in the pan and let it simmer for about 5 more minutes.
3. Remove the chicken from the pan and place it in a large mixing bowl.  (Save the water, we will use some of it  in a couple more steps). Add 1 1/2 cups cooked rice to the pan as well. If you are using leftover rice that's been in the fridge, warm it up in the microwave before you add it. This will help it to mix in better and will shorten the baking time needed.
4. Add 2 tablespoons finely chopped onion, 1/2 cup chopped celery and 2/3 cup mayonnaise.
5. Add 1 tablespoon lemon juice, 1 (10.5 ounce) can cream of chicken soup and 1/4 C water. I used the water I cooked the chicken in. If you are using precooked chicken, no problem...just add regular water.
6. Mix everything together to combine. Spray a 9x13 pan with cooking spray and spread the mixture into it.
7. Sprinkle 3/4 C  sharp cheddar cheese over the top of the mixture.
8. Grab some potato chips. I seem to always have these little bags hanging around. My kids always choose flavored chips over these classic ones. :) Crunch them up into small pieces. You need 2 cups total.
9. Sprinkle them over the top of the cheese.
10. Pop the pan into a preheated 400 degree oven (don't cover it) and let it bake for 20-25 minutes or until it's heated through and the cheese is melted. 

Buffalo Chicken Dip

One of jon's Family members made this while i was in NFLD it was soo good!! Enjoy!

• 4 cups shredded cooked chicken (3 boneless, skinless chicken breasts)
• 16 oz. cream cheese, softened
• ½ cup Frank's hot sauce
• ½ cup pkg of ranch dressing
• ¾ cup  shredded mozzarella
• ½ cup shredded Parmesan cheese (for topping)

1. Set out cream cheese to soften.
2. Roast 3 boneless, skinless chicken breasts (coated in olive oil, salt and pepper) for 30 minutes at 350 degrees.
3. While the chicken cools, mix together the cream cheese, hot sauce, ranch dressing and the mozarella
4. Chop or shred chicken; add it to cheesy mixture and mix well.
5. Spoon the dip into a medium-sized casserole dish and top with shredded Parmesan.
6. Bake at 350 for 30 minutes.

Three Cheese Chicken Alfredo

Thanks to life as a lofthouse for this great recipe! 

Ingredients

• 1 (16 ounce) box Penne pasta noodles
• 2 (10 ounce) containers Alfredo sauce
• 1 cup sour cream
• 1 (15 ounce) container Ricotta cheese
• 2 cloves of garlic, minced
• 2 cups cooked, diced chicken
• 1/4 cup grated Parmesan cheese
• 2 teaspoons dried Parsley
• 1 teaspoon Italian seasoning
• 2 cups shredded Mozzarella cheese

Instructions

• 1
  Boil Penne pasta in a large pot of water, according to package directions. Drain water, and then return pasta to pot. Add all the remaining ingredients, except for the mozzarella cheese. Stir together to combine and then pour mixture into a greased 9×13 baking dish. Sprinkle the top evenly with the mozzarella cheese.
• 2
  Bake at 350 degrees F. for 30 minutes, or until hot and bubbly. Enjoy ♥

Pasta Bake

This recipe is a staple in my house. I make alot! and actually I add my favorite things like hamburger, mushrooms and peppers! Add your favorite spaghetti ingredients!




1 9oz package of tortellini in your favorite flavor. 
1 to 1½ C of shredded mozzarella cheese
2-3 tbsp grated parmesan cheese
1-2 C spaghetti sauce
Parsley for garnish

Instructions

1. Put tortellini in a dish
2. Toss with desired amount of spaghetti sauce.
3. Place in a 1½ qt baking dish and top with shredded mozzarella cheese and parmesan cheese.
4. Bake at 350 for 8-10 minutes. During the last couple of minutes, turn on your broiler so the cheese gets slightly browned.
5. Sprinkle with parsley, if desired

Lunch Box Ideas

I was over at Lil Luna today and loved her ideas for lunch! Definitely going to give a few of these a try! and she has some free printable! Check her out!

Lil' Luna

Giant M&M cookies

Ingredients

• - 2 heaping cups flour
• - 1/2 tsp. baking soda
• - 1 1/2 sticks unsalted butter (melted and cooled)
• - 1/2 tsp. salt
• - 1 cup brown sugar
• - 1/2 cup sugar
• - 1 egg + 1 egg yolk
• - 2 tsp. vanilla
• - 1 cup mini M&Ms
• - 1 cup regular M&Ms
• DIRECTIONS:

Instructions

1. Preheat oven to 350.
2. Mix flour, baking soda and salt in a bowl and set aside.
3. In a separate bowl, mix butter and sugars until well combined. Add egg, egg yolk and vanilla and mix well.
4. Slowly add flour mixture to the we mixture and mix until dough forms. Use hands if needed.
5. Crush 1 cup of regular M&Ms. Fold in crushed and non-crushed M&Ms to your dough.
6. Decide how big you would like your cookies. I wanted giant cookies, so I made 2 inch balls. After rolling into a ball, break into equal pieces. Turn one piece rough side (what used to be the inside of the ball) down onto the greased cookie sheet. Put the other piece on top of that, rough side up. Space a few inches apart, depending on how big your cookie is. Add M&Ms on top if desired.
7. Bake large cookies for 110-13 minutes and small cookies for 7-9 minutes or until the edges are golden. Centers should be soft and puffy. Let cool and enjoy!

quick and easy dinner

I love quick and simple meal ideas. I work 9-4 and the last thing I want to do is come home and cook supper. I want something easy and quick. Some of these product you cant get in canada however I am sure you can think of a substitute.

€http://bornfreenorthernvirginia.blogspot.ca/2012/06/3-weeks-of-cheap-dinners-ready-in-under.html?m=1

Red and White Pasta

Ingredients

• 1 pound box Penne Pasta
• 1 (26 oz) jar meatless Spaghetti Sauce
• 1 (16 oz) jar Alfredo Sauce
• 3 cups shredded Mozzerella Cheese

Instructions

• 1
  Preheat oven to 375 degrees. Boil and cook pasta in a large pot of water according to package directions. Drain.
• 2
  In a 9×13 glass baking dish, spread 1/2 cup of spaghetti sauce on bottom. Pour half of the cooked pasta on top. Pour half the alfredo sauce, half the spaghetti sauce and 1 cup of cheese evenly over pasta. Repeat with remaining pasta, sauces and cheese. Cover with foil and bake for 30 minutes or until hot & bubbly!

Brownie Mix Cookies

BROWNIE MIX COOKIES WITH CREAM CHEESE FROSTING

Brownie Mix Cookies with Cream Cheese Frosting

1 package (18.3 ounce) Fudge Brownie mix ( I used Betty Crocker)
1 cup all-purpose flour
2 large eggs, beaten
1/2 cup butter, melted then cooled
1-2 Tablespoons water

Directions: Whisk together the brownie mix and flour in a large bowl. Stir in the eggs until combined, then butter and water. Batter will be thick. Cover and refrigerate one hour.

Preheat oven to 350 degrees F. Scoop tablespoonfuls of dough onto a lightly greased cookie sheet, spacing at least 2 inches apart. Bake for 10-12 minutes. Remove from oven and let cool a few minutes on cookie sheet, then transfer to a wire rack. Let cool cookies cool completely before frosting.

Cream Cheese Frosting:

5 ounces cream cheese, softened to room temperature
3 Tablespoons butter, softened to room temperature
1 teaspoon vanilla extract
2 1/4 cups powdered sugar

Directions: Cream together the cream cheese and butter with a hand mixer on medium speed. Add in the vanilla extract and powdered sugar. Beat until soft and creamy. Spread frosting on cooled cookies.

Peach Cobbler

OH MY HEAVENS!
This peach cobbler just melts in your mouth!! I just want to eat the topping all by its self!

check out the recipe from Chelsea!
http://www.twotwentyone.net/2011/08/when-given-peaches-make-peach-cobbler/

Ravioli Casserole

you will need:

1 jar of spaghetti sauce

1 pkg frozen or fresh ravioli, cooked and drained

4 cups of shredded mozzarella cheese

1/4 cup Parmesan cheese

directions:

preheat oven at 350

spread 1/2 cup sauce in a pan (9x13). 

then layer in this order: half the ravioli, 1 1/4 sauce, 2 cups of cheese, repeat layers until nothing left

sprinkle top with Parmesan cheese

bake uncovered for 30-40 mins or until bubbly 

let stand for 5-10 mins before serving

pizza snacks

1

(12-oz.) can Pillsbury® Grands! refrigerated flaky original biscuits

3/4

cup pizza sauce

80

pepperoni slices 

 1 cup shredded mozzarella cheese

• 
  
• Heat oven to 400°F. Lightly grease cookie sheets
• Separate dough into 10 biscuits. Separate each biscuit into 4 layers; place on greased cookie sheets. Spread each biscuit layer with 1 teaspoon pizza sauce. Top each with 2 pepperoni slices and about 2 teaspoons cheese
• Bake at 400°F. for 7 to 9 minutes or until biscuits are golden brown.