Easy Refried Beans

This recipe comes from a friend, I have been looking for a refried bean recipe, so I will post it and make it and then let you know!

Easy Refried Beans

2 cans pinto beans (or 4 cups cooked beans)
1/2 cup salsa
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin

Combine all in a food processor and process until smooth.  Add enough water or bean cooking liquid to aid in processing.
Serve on tortillas, over rice, in burritos, however you like!

Healthy Breakfast Cookies

I found this recipe at www.foodbymaria.com and I made them tonight and they are very very yummy.  you can eat them for breakfast or snack or lunch or snack, ha. They are very easy to make! 

Healthy Breakfast Cookies

Ingredients:
2 mashed ripe bananas
1 cup Almond Flour
1 cup Rolled Oats
2 Tblsp chia seeds
2 Tblsp flax seeds
1/4 cup peanut butter
1/4 cup maple syrup or honey
1/4 cup pumpkin seeds
1 tsp baking powder
1 tsp cinnamon 
1 tsp vanilla
pinch of salt
1 cup chocolate chips or chunks

Instructions:
Preheat oven to 350  Into a medium sized bowl combine all your ingredients and mix well using a wooden spoon.  Using a small ice cream scoop measure out the batter and place onto cookie sheet that is lined with sil-pat or parchment paper that is lightly sprayed (I did not spray my sil-pat) then flatten them with your hands to create a round cookie shape.  Place about 9 cookies (up to 12) on cookie sheet and bake for 17 min or until you stick in a toothpick and it comes out clean.(Mine were perfect at 16 min) 
I accidentally overcooked one batch and they are not as delicious overcooked as they are just a tad undercooked.  Since they keep for several days, they stay real moist if not overcooked.
 Eat immediately or wait til cooled.  
The cookies will last up to one week in a tight sealed container on the counter.
so yummy

Christys Juicy Oven Baked Chicken Breast

Okay Friends, Christy Dees for the win, she showed me some chicken she was making that she said was divine, so of course I asked for the recipe, I made it tonight and it seriously is the best chicken I have ever had.  

This comes from the blogger www.Iwashyoudry.com and look up juicy oven baked chicken breast, go here to see pic  I followed her steps exactly, except I used chicken tenderloins and cooked them 19 min and let them sit five min and it was divine.  I steamed one of those healthy rice packets (seeds of change) for 90 seconds, put the chicken on top of that, served a fresh veggie and it was the best meal I have eaten in a long time.  TRY IT!

Juicy Oven Baked Chicken Breast
Ingredients
* 4 boneless,skinless chicken breasts (or chicken tenderloins)
* 2 tsp olive oil
* 3 Tblsp brown sugar
* 1 Tblsp chili powder (I used Trader Joe that had lime as well)
* 1 tsp parsley flakes
* 1/2 tsp salt
* 1/2 tsp black pepper
* 1/2 tsp garlic powder
* 1/2 tsp onion powder
* 1/2 tsp cumin
Instructions:
1. Preheat oven to 425 degrees.  Line a baking sheet with foil and spray with non stick spray.
2. Place the chicken breasts between two sheets of parchment paper and pound to an even thickness.  Drizzle both sides of chicken with olive oil
3. Combine seasonings and sprinkle generously over both sides of the chicken breasts.  Bake for 20 min.  Remove from oven and cover loosely with foil for 5 minutes before slicing.  Enjoy!

NOTES

If your chicken breasts are smaller in size, reduce the cook time to 18 minutes. If the chicken breasts are larger, increase cook time to 22 minutes. Check that internal temperature reaches 165 degrees.

Seriously guys, this is the best chicken I have ever had!!!

Molten Lava Cakes

I got this recipe from Christy, she said she has made it several times and it is very very delicious!  I haven't made it yet, but plan to, so I am posting this recipe as I already know it is delicious and she said it is easy to make. Win Win to me!!

Molten Lava Cakes - Paula Deen
yields 6 cakes, level easy, total time: 44 min

Ingredients:
6 (1 ounce) squares bittersweet chocolate
2 (1 ounce) squares semisweet chocolate
10 Tblsp butter (1 1/4 stick)
1/2 cup all purpose flour
1 1/2 cups confectioners sugar
3 large eggs
3 egg yolks
1 tsp vanilla extract
2 Tblsp orange liqueur (can leave out if don't have)

Directions:
Preheat oven to 425 degrees
Grease 6   6 ounce   custard cups.  Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture.  Stir in the eggs and yolks until smooth.  Stir in the vanilla and orange liqueur.  Divide the batter evenly among the custard cups.  Place in the oven and bake for 14 minutes.  The edges should be firm but the center will be runny.  Run a knife around the edges to loosen and invert onto dessert plates.

Super Super Easy Pumpkin Choc chip cookies with Cake Mix

Super Super Easy Pumpkin Choc Chip cookies with cake mix. You have all seen the many many recipes floating around bloggy land with just 2 ingredient Pumpkin Choc ChipCookies, I have found 3 versions to try:

Easy Pumpkin Choc Chip Cookies

1 spice cake mix (or carrot cake, or yellow cake mix)
1 15 oz can pumpkin
chocolate chips

Mix together and Bake at 350 for 8 to 12 min (depending on what size cookie and how hot your oven is)

The next version I saw to try was this one from Yellow Bliss Road (www.yellowblissroad.com)

1 box yellow cake mix
2 tsp pumpkin pie spice
1 15 oz can pumpkin
1/2 cup butter, melted
3/4 cup mini chocolate chips

With electric mixer, beat together the cake mix, pump pie spice, butter and pumpkin.
Gently fold in in chocolate chips
Bake at 350 for 12  min
store in airtight container for up to one week, freeze for 3 months


and then I found this one was found on www.nobiggie.net blog:

1 box spice cake mix
1 15 oz can pumpkin puree
1 egg
1 tsp vanilla
3/4 cup mini choc chips

Preheat oven to 375
Mix first four ingredients.  once combined then fold in the choc chips.  Dough will be sticky and soft.
Spoon or scoop into 1 inch balls and place on cookie sheet lined with parchment paper or silicone baking mat
Bake for 10 min

Best Ever Hot Fudge Sauce

Best Ever Hot Fudge Sauce   I like this web site, can't wait to try this! Her website is
www.thecafesucrefarine.com
At the bottom I will pin where she got her chocolate from

BEST EVER HOT FUDGE SAUCE

PRINT

PREP TIME

5 mins

COOK TIME

2 mins

TOTAL TIME

7 mins

Just like the name says, this stuff is seriously the best ever hot fudge sauce. What the name doesn't say is now super easy it is, so easy you'll hardly believe it!

Author: Chris Scheuer

Recipe type: Dessert Sauce

INGREDIENTS

• 6 ounces good quality semi-sweet or bittersweet chocolate, coarsely chopped (you also can use good quality semi-sweet chocolate chips)
• ¼ cup sugar
• 2 tablespoons butter
• 1 teaspoon vanilla bean paste or vanilla extract
• a pinch of sea salt
• ½ cup half & half, a bit more to thin, if needed

INSTRUCTIONS

1. Place all ingredients except half and half into a blender container.
2. Measure half and half into a medium size microwave-safe bowl or measuring cup. Heat in the microwave on high power for 75-90 seconds or until it's vigorously boiling*. Make sure to use a big enough container to allow liquid to boil without rising over the top.
3. Immediately pour over contents into blender and cover. Holding the lid to keep it securely in place, blend on medium-high speed for 1 minute. Remove cover and scrape down sides of blender container with a rubber spatula. Cover and blend again for another minute. Sauce should be smooth, silky and thick. Depending on the type of chocolate you use, the sauce may be too thick at this point. If you want to thin it a bit, add more half and half, 2-3 teaspoons at a time and blend briefly till combined. Continue until desired consistency is reached.
4. Store in the refrigerator in an airtight container or glass jar. Keeps for 1-2 weeks. Sauce will get thicker when chilled, but will return to a looser consistency when warmed. Heat before serving on medium power in the microwave, stirring every 15 seconds until desired temperature.
5. Makes approximately 1 cup of chocolate sauce

NOTES

*Half and half can also be heated on the stovetop over medium heat until vigorously boiling. Stir frequently.

I’ve made this dessert sauce a zillion times, but I have to say the French Broad chocolate took it way over the top. If you’ve got a get-together coming up and you don’t have time for a fancy dessert, don’t worry, no one will care. Pick up some good vanilla ice cream and whip up a batch of this Best Ever Hot Fudge Sauce. Everyone will think you’re a culinary whiz for making this heavenly, homemade chocolate sauce – just don’t tell them about the missing word that starts with an e.

P.S. French Broad Chocolate can be found in specialty shops all over the U.S. and can also be ordered directly from frenchbroadchocolates.com.

Disclosure: We were given French Broad Chocolate at the conference, but have not been compensated for this post. The opinions are our own.

Sweet and Salty Trail Mix

The combination of sweet and salty is really good, I have seen different versions put together and I like this one from chef in training at this site:

Sweet and Salty Trail Mix

Ingredients:

1 (18.75 oz) bag Chex Mix Traditional Snack Mix

2 1/2 cups Bugles

2 1/2 cups Chocolate Chip Teddy Grahams

1 1/2 cups M & M's (pretzel or peanut or regular)

1 cup licorice bits

1 1/2  cups Sweedish Fish

1 1/2 cups Gold Fish Crackers

YUMMY!

BBQ Bacon Ham French Bread Pizza

Okay, this recipe came from chef in training at this following web site   Her husband picks his favorites and this one is really good and easy as well, I would like to put it with my favorites!

BBQ Bacon Ham French Bread Pizza
Ingredients:
1 loaf french bread, sliced in half lengthwise
8 slices of deli ham, more or less depending on size of loaf
Favorite barbeque sauce (she likes Sweet Baby Rays, so do I)
8 slices Colby Jack cheese
12 pieces cooked bacon
1 green onion, diced

Honey Dijon Sauce:
6 Tblsp Grey Poupon mustard
9 Tblsp mayo
3 tsp yellow mustard
3 tsp honey

Instructions:
Make honey dijon sauce and set aside
Toast the french bread under the broiler until desired toast
Spread the mustard sauce over the toasted bread 
Layer sliced ham generously over the sauce
Drizzle barbeque sauce over the ham
Cut bacon into bite size pieces and sprinkle over barbeque sauce
Place cheese over bacon and broil until cheese is melted
Garnish with green onions

Side note from Sandee:  I like to leave out the ham and use chicken that I have previously cooked and is in bite sized pieces, yum!

and now for the nourishment of the soul:
"Success is the sum of small efforts, repeated day in and day out"

Fritos Corn and Bean Salad

Okay, I just went to my friend Melanee's homecoming for her son and my friend Krista Birch made the best salad ever, so I begged for the recipe and she kindly shared.  I have seen other versions on pinterest, but I like this one!

Fritos Corn and Bean Salad
2 cans black beans (rinsed and drained)
2 cans corn (drained) can use Mexicorn for more flavor!
1/2 bunch green onions chopped (can leave out if little kids eating )
4 oz grated cheddar cheese or mexican cheese
1 bag chili cheese Fritos (they are kinda small, like 10 oz i think)
1/2 bottle creamy French dressing (I used "lite")

Mix it all together and enjoy!  YUM!  They say don't add the fritos til right before you serve it! Make sure to get the chili cheese ones, they make it out of this world!
Krista doubled this recipe for the homecoming and it made a huge Thatsabowl Tupperware size serving.  

I haven't met anyone yet who doesn't like this! plan on eating more than one bowl.  it's that good!

Caramel Corn

 This is a quick and easy recipe for caramel corn.  It uses a can of sweetened condensed milk.  My neighbor Jana would make this and share with us, we loved it!

Caramel Corn
1 cup white Karo syrup (Jana would use dark Karo)
2 1/4 cups brown sugar
1 can Eagle Brand sweetened condensed milk
1 cube margarine

Bring to boil the brown sugar and Karo syrup.  Add milk and bring to boil.  Add margarine and bring to boil.  Pour over popcorn.  It makes a lot!  I popped 3 microwave popcorn bags and used two of my big Tupperware ThatsaBowl bowls(nothing sticks to them) and stirred it around, Make sure to pick out ALL the popcorn kernels before adding the caramel.  but I probably could have popped 4 bags as I had more caramel than popcorn.
Enjoy!
Great STuff!

Nourishment for the soul:
more quotes from my pinterest board:

The quieter you become, the more you can hear

If you continuously compete with others, you become bitter
But if you continuously compete with yourself, you become better!

Elegance is when the inside is as beautiful as the outside!

Baked Potato Soup

Okay my friends, I made this soup for James' one year birthday party and was told it was good, please share the recipe!  Yay, I like it when something is good!  I got this from our ward homemaking night.  Of course I tweeked it, I will add at the bottom what I did different, but it was very easy to make - so enjoy!

Baked Potato Soup

12 medium potatoes cubed
5 cups of water
4 Knorr chicken bouillon cubes
1 8 oz pkg cream cheese
Pepper, onion powder, garlic powder  to taste

Add cubed potatoes and water in crock pot.  Crumble bouillon cubes over potatoes.  Sprinkle seasonings to taste.  Cook on high for four hours or low for six hours.  When potatoes are tender, spoon half of the broth and potatoes into a blender with the cream cheese.  Blend together, add back into the crockpot.  Stir together.

Sandee's variation:
I added one diced onion to the potatoes.
I made this in the morning before I went to work, so I had to cook it longer than recipe said, so I added more liquid, I added one can of Swanson Chicken Broth.  After I had added back in the blended portion of soup and cream cheese,  I did stir in  1 to 1 1/2 cups sour cream.  Also, I grated some cheddar cheese I had in the fridge, so I guess add 1 to 2 cups shredded cheese. and WA LA, yummy potato soup!
Also - I wanted to put in carrots, I love carrots with my potatoes, so next time I am going to cut up about 3 carrots and add that in, I will let you know if that turns out!


Nourishment for the soul:
Here are a few sayings I have pinned from pinterest:

When life is sweet, say thank you and celebrate
When life is bitter, say thank you and grow!

A person who feels appreciated will always do more than what is expected!  
(I love this quote, it is so so so true!  As moms and wives, we need to make sure our children and spouse feel appreciated, they will gladly do more for us!)

Quick Lasagna Roll Ups

This recipe is from the lemon poppyseed lady, Ali Eisenach, her website is www.lemonpoppycake.com
This is kid friendly and kid tested and kid approved!  You will like it very much as an adult as well!

Rock and Roll Lasagna

10  dry lasagna noodles
1  24-oz container cottage cheese
1 cup mozzarella cheese, grated
1/2 cup parmesan cheese, grated
1 cup chopped spinach
1 jar spaghetti sauce (24 oz)

Cook lasagna noodles according to package directions.  Drain, rinse and lay flat to dry.  Pour half of the spaghetti sauce in the bottom of a 9 x 13 pan.  
In a medium bowl combine cottage cheese, 1/2 cup mozzarella cheese, parmesan cheese and spinach.  Spread cheese mixture on lasagna noodles and roll up.  Place pasta rolls in the 9x13 pan.  
Pour remaining spaghetti sauce on top.  Sprinkle with remaining 1/2 cup mozzarella cheese.
Cover with foil and bake at 400 degrees for 20 min
Uncover and continue baking 10 min until cheese is browned and bubbly.
Try adding italian sausage to the cheese mixture for a heartier dinner.

Ultimate Beef Stroganoff

Okay, I just made this last night, and it was as good and ultimate as the title says!  It was so easy as well.  You cook it in the crockpot which makes it easy! I got it from www.melskitchencafe.com or here  for a picture of this yummy stuff.  I used two packages of stew meat and served it on rice with peas and it was very good!

Ultimate Beef Stroganoff

Ingredients:
2-3 pounds stew meat (or a 3 lb chuck roast, cubed)
1 tsp salt
1/4 tsp black pepper
1 medium yellow onion, diced
1/4 tsp garlic salt (I used minced garlic and like 1 to 2 Tblsp)
1 Tblsp Worcestershire sauce (I used 4 or 5 Tblsp  I love worcester)
1 1/2 cups beef broth
1 Tblsp ketchup (I used 2 or 3)
1/3 cup flour
6-7 Tblsp apple juice or water (I used apple juice)
4-8 ounces sliced mushrooms (I forgot to put those in)
1/2 cup sour cream
Directions:
Place the stew meat, salt, pepper, and onion in the slow cooker.  Stir to distribute the seasonings and onion.  
In a small bowl, combine the garlic salt, worcestershire sauce, beef broth, and ketchup.  Pour over the meat  (I just poured in all that stuff, I skipped mixing it in separate bowl and it turned out fine, and I did add minced garlic)

Cook for 7 to 9 hours on low or 4-5 hours on high in crockpot

About 30 minutes before serving, combine the flour and apple juice in a small bowl, whisking vigorously to combine well.  The roux should be thick but still pourable so add a tablespoon of apple juice or water at a time to thin, if needed.  (I didn't need to, mine was just right)  Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps.  Add the mushrooms and stir.

Cook on high for 30 minutes.  Stir in 1/2 cup sour cream right before serving.  
Serve over pasta, rice or baked potatoes.

Notes:  Freezable Meal:  The leftovers of the stroganoff can be frozen.  I store the leftovers in a freezer safe container and then thaw in the refrigerator (usually takes a day) and reheat over medium low heat in a saucepan on the stove!
YUMMY!

Cheesy Rice and Broccoli Casserole

This is not the most healthiest recipe, however, it is one I would use for the kids when I found out I needed to be gone for the evening and I needed something quick to fix for the kids.

Cheesy Rice and Broccoli (and Chicken ) Casserole

Boil 1 1/2 cups fresh or thawed frozen broccoli flowerets and 1 cup water in saucepan.
Cook for 3 minutes
Stir in 1 1/2 cups minute rice and 1/2 lb (8 oz) velveeta cheese.  Cover.  Remove from heat.
Let stand 5 minutes.  Stir until process cheese is melted.  makes 6 servings
Variation:  to make main dish, top with 4 broiled or grilled chicken breasts or stir in 2 cups chopped cooked chicken.

Cream Cheese Chicken Italian

This is another quick and easy chicken recipe that is very popular.  There are different versions, I will use my daughter in law Krista's and one from my ward cookbook.  (kinda combine the two into one I like!)

Cream Cheese Chicken Italian

4 Boneless Skinless Chicken Breasts
1 pkg dry Italian seasoning mix
1/2 cup water
1/2 stick butter
1 can cream of chicken or cream of mushroom soup
1 8 oz cream cheese

Cook Chicken, seasoning mix, and water and butter in crock pot on LOW for 4 hours.  Cube or shred the chicken and add soup and cream cheese, cook one more hour in crockpot. 
Serve over rice, mashed potatoes, or noodles.

Another version I saw which is not in crockpot but in oven goes like this:

Chicken Supreme   - Janine Crosby

Boneless Skinless Chicken Breasts
1 8 oz pkg cream cheese
1 tub onion garlic cream cheese
2 cans cream of mushroom soup
1 pkg dry Italian seasoning

Put chicken in baking dish.  Mix cream cheese and soup together, pour packg of Italian seasoning over chicken.  Pour soup mixture over chicken.  Bake for 1 hour at 350
Serve over angel hair pasta or rice or potatoes

Chicken Cream cheese Pockets

This is one of those recipes I believe everyone has tried or tasted at least once, they are so popular, and they are so yummy when you need a quick meal.  Haven't met anyone yet who didn't like it!

Chicken Pockets and Gravy

8 oz cream cheese
4 Tblsp butter, melted
1/4 tsp salt
1/8 tsp pepper
2 Tbslp milk 
1 Tblsp chopped onions, or chives
2 cups cooked chicken, cubed
2 (8 oz) cans crescent rolls

Mix cream cheese and margarine till smooth.  Add other ingrdients, including chicken and mix well.

Take two triangles of crescent roll and make into rectangle.  Add spoonful of chicken .  Put four corners of rectangle together and twist.
Bake on greased cookie sheet at 350 for 20 to 30 minutes

Can make a gravy by using a can of cream of chicken (or cream of celery) soup and 3/4 cup sour cream, warm it up on stove top and pour over the chicken pockets! (or you can use a packet of chicken gravy or bottle of chicken gravy)
I have seen some versions where they have cooked broccoli and chopped it up and added that into the chicken mixture, so you have a chicken and broccoli pocket!

Rolo Stuffed Ritz Crackers

Okay, I have not made these yet but I am going to and I already know they will be yummy.  I got a bag of Rolo's for my birthday so I will try these today! 
This was found on this blog so go here for great ideas as well

Rolo Stuffed Ritz Crackers

* Rolo Candies
*Ritz Crackers

Preheat oven to 350 degrees
Place Ritz crackers on a cookie sheet face side down and top each one with a Rolo candy (unwrapping the Rolo is the hardest part of this recipe ha ha)
Bake for 3 to 5 minutes to soften (but not fully melt) the Rolos, 
Remove from oven and immediately top with a second Ritz cracker.  Cool completely before storing in an airtight container!
Enjoy the sweet and salty goodness!

Easy Beef Enchiladas

These are my quick go to enchiladas I can make and they always taste good!  They are great to take to others when you need to take in a meal.  I like to add a can of refried beans to my enchiladas so I will include them in this recipe:

Easy Beef and Bean Enchiladas

1 1/2 lb ground beef, cooked, drained, and seasoned

1 large can tomato soup

1 large can Rosarita (red) mild enchilada sauce

1 can Refried Beans

1 can black olives, sliced

Shredded cheese

Corn tortillas

Lettuce, Tomato Salsa, and sour cream for topping

Mix in big bowl one can of tomato soup and one can Rosarita mild enchilada sauce. (I don't like too spicy , that is why I add the tomato soup), mix together well.  In a 9 x 13 pan, pour a little sauce in the bottom.  Dip corn tortilla in soup mixture and then place in pan.  Add seasoned ground beef, a spoon of refried beans, shredded cheese, and sliced olives.  Roll up in a tortilla, continue with each tortilla.  I usually get 12 rolled corn tortillas in a 9 x 13 pan.  Cover top of enchiladas with the rest of the red sauce and cheese.  Cover with foil and bake at 350 degrees for 30 to 40 min.  Serve with lettuce, tomato, salsa, sour cream and chopped olives!

Yummy!

Since I don't like to eat too much red meat, you could substitute chicken and onions and peppers in place of meat and beans.

Quick and Easy and Yummy!  Winner!

For the nourishing of our souls:

Here is a saying I saw:

If you planted hope today in a heart that felt alone,

If you caused a laugh that chased some tears away,

If someone's burden was made lighter because of your kindness,

Then your day was well spent!

May we have well spent days!

Rigatoni

This recipe came to me from my friend Lesa Jensen who many years ago we had a primary party for our primary board and we all made this casserole, it has become our family go to meal when we need a quick yummy meal.  Enjoy!

Rigatoni
1 lb hamburger, cooked and drained
1 8 oz Cream Cheese
Mozzarella Cheese
1 large bottle Prego Spaghetti sauce
1 pkg Rigatoni Noodles  *(or mini penne noodles)

Cook noodles and drain, set aside.  In large saucepan over stove top add the cooked hamburger, spaghetti sauce, heat through, then add the Cream Cheese and as much Mozzarella Cheese as you would like, about 2 cups is good.  Simmer until the cheese melts.
Pour sauce over the noodles and stir to mix well, Pour into a 9 x 13 casserole dish and sprinkle more mozzarella Cheese on top, bake for about 15 minutes.
Serve with garlic bread and tossed salad, yummy!

(I use my homemade spaghetti sauce when I have it on hand!, sometimes we are in such a hurry to eat we skip the Bake in oven part and just eat it right from the stovetop!)
Now that I dont eat red meat, I just leave out the hamburger and it is still wonderful!

**I also love using the mini penne noodles for this, yummy!

And now for the nourishing of our souls:
Our Father in Heaven is aware of us, He knows us and He loves us completely.
Read in Psalms 33:13-14
"The Lord looketh down from heaven; he beholdeth all the sons of men.  From the place of his habitation he looketh upon all the inhabitants of the earth." and in Hebrews 4:13 it says:
"Neither is there any creature that is not manifest in his sight:  but all things are naked and opened unto the eyes of him with whom we have to do"
and in Job 34:21
For his eyes are upon the ways of man, and he seeth all his goings"

I dont know about you, but that always makes me feel comforted, that I am NEVER alone, He is aware of me and with me always!
Have a great day!