Chocolate Filled Oatmeal Bars

Over the weekend, I baked these babies for the ladies I visit teach.  It makes a ton and is so dang nummy and gooey.  Every now and then, I get in the mood for chocolatey and gooey.  This is the solution.  Oh. My.  I'm proud to say that I baked them, took them to my ladies, kept less than half the pan at home and I only ate two before they were all gone!  But, it filled the craving, for sure!  I actually think that this is one of those "Mother used to make these" recipes. Not my mom, but, I remember having these like in the 70s.  Worth making, for certain!

1 cup butter
2 cups brown sugar
3 eggs
1 tsp. vanilla
3 cups oats
2 1/4 cups flour
1 tsp. baking powder
1/2 tsp. salt

Mix butter and sugar together.  Add vanilla, oats, and dry ingredients.  Spread 2/3 of mixture into a large cookie sheet/jelly roll pan or two 9x13 pans.

In a separate pan, heat until melted:

12 oz. pkg. milk chocolate chips
1 can sweetened condensed milk
2 tbsp. butter
1/2 tsp. salt

After mixture has melted on low, add 1/2 cup nuts and 1 tsp. vanilla. Pour this miture over oatmeal mixture.  Randomly spread remaining oatmeal mixture on top.  Bake at 350' for 25-30.  Do NOT overcook!   Enjoy!

Crockpot Italian Chicken

This is a favorite local recipe for cooking chicken in the crockpot. I thought I'd put it here on the cooking blog years ago, but apparently not. If you've never tried this recipe, it's a simple, delish way to prepare chicken.

Chicken Breasts or Tenders
1 package Italian Seasoning Mix (I use generic brand)
1 can of cream of chicken soup
1/2 cup of butter

8 oz. cream cheese

Put chicken in crockpot and add the rest of the ingredients.  Toss.  Cook on high for about 4 hours or low for about six.  Thirty minutes before serving, add 8 ounces of cream cheese.  Serve over rice or pasta.  Rice is our favorite!  Walk an extra mile in the morning!  Enjoy!

Zucchini Bread

I searched through several local cookbooks and found four different zucchini bread recipes that were the exact same. I  decided that this must be a good one because I knew the ladies who had shared them to be great cooks and  the fact that it was the same one over and over...had to try it!  I doubled the batch and was glad that I did!  Four loaves and less than one left in 24 hours. It's a hit!

Mix together:

3 eggs
2 cups grated zuchhini
1 cup chopped nuts
2 cups sugar
1 cup oil
1 T. vanilla

Sift together:

1 t. salt
1 t. soda
1 T. cinnamon
1/4 tsp. baking powder
1/2 t. nutmeg
1/2 t. ground cloves
3 cups flour

Add to zucchini mixture. Pour into well-greased loaf pans.  Bake at 350' for one hour. 

Sweet Breakfast Strata

Sweet Strata

(sorry, we ate it before the camera came out!)

1 loaf french bread, torn into bite-size pieces

6 eggs
3 cups milk
2 cups sugar
6 T. butter
1 cup flour
2 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. cinnamon

1 cup raisins (optional)

1 pound sausage

Preheat oven to 350'. Cook sausage in frypan.  Drain.  Set aside.   While sausage is cooking, mix all of the ingredients except the bread and raisins in a blender.  Tear the bread into pieces and place in a well-greased 9x13 pan.  Toss in the raisins and sausage.  Pour the egg/milk mixture over the bread mixture, covering entirely.  Toss the bread mix in the egg mixture.  Cover with foil and bake at 350' for 45 -55 minutes.  Remove from oven and let sit for a few minutes.  Serve warm with maple syrup.  (You can make this the night before and just toss in the oven when ready to bake but it's not neccessary.)

Grammy Cake

I'd heard about this cake three times from different people in one week.  It is to die for!  Seriously, we had it for breakfast the next morning with ice cream, it was so good!  When I looked up the recipe, it was referred to as a coffee cake.  My mind says dry when I hear the words coffee cake.  But, this cake is FAR from dry!  It's a MUST try!

Here's the recipe and then we are off for the day to continue on the honey-do list.  It's called Grammy Cake and I did not name it. ;)

1 1/2 cups sugar
2 cups flour
1/2 tsp. salt
2 eggs
1 tsp. baking soda
1 20 oz. can crushed pineapple, including juice.  DO NOT DRAIN

1 cup brown sugar
1 cup chopped nuts

1 cup evaporated milk (I accidentally used the whole can and it was perfect.)
1/2 cup sugar
1/2 cup of butter
1 tsp. vanilla

Mix the sugar, clour, salt, soda, eggs and pineapple together and pour into a 9x13" pan.  Sprinkle the top with the brown sugar and chopped nuts.  Bake at 350 degrees for 45 minutes.

While the cake is baking, cook the evaporated milk, sigar, butter and vanilla.  Immediately as the comes out of the oven,  pour the cooked milk mixture over the entire cake.  Keep refrigerated, if there is any left.  (We served it with ice cream.)  ENJOY!!

Peach Cobbler

Carol made this tasty peach cobbler for us last Sunday.  It was so good that we had to make more on Tuesday!  Love it! (Not my photo)

5 cups of fresh peaches, peeled and sliced  (I used 8 cups)
1/2 tsp. cinnamon
3 Tbsp. sugar
3 Tbsp. flour

I drop the peaches into boiling water for a few seconds, the put them into cold water and the skins slip right off.  Then toll the dry ingredients over the peaches and stir.

1 cup flour

1 cup oats

1 cup brown sugar

1 cup (2 sticks) of cold butter

Mix the dry ingredients then cut in the butter.  Spread the topping over the peaches in a 9x13" pan. Bake at 350 for 45 minutes.  Serve warm with ice cream!  MMMM!  Enjoy!

Zucchini Patties

Of all the zucchini recipes I've ever made, I think that these are right up there at the top!  Well... except for a nice chocolatey Zuchinni Cake...well, there's no comparison.  But, seriously, these were a huge hit and are quite simple to make!  I came up with the recipe using what I had in the kitchen instead.  Try them!

2 eight - ten inch zucchini, shredded and drained (about 7-8 cups shredded)
2 cups Herb Seasoned Pepperidge Farms Stuffing Crumbs
2 cups shredded ColbyJack cheese
2 large eggs
1 heaping tsp. minced garlic
1 tsp. salt
1/2 tsp. pepper (or more!) 

Drain the shredded zucchini by squeezing it in between paper towels.  Mix all of the ingredients well.  Cover the bottom of a frypan with olive oil.  When it is very hot, drop 1/3 cup scoops of zucchini mixture and flatten like very thick pancakes in the pan.  Cook about 3-4 minutes and turn over like a pancake.  Cook another 3-4 minutes.  Serve hot!  I served with homemade ranch dressing as a dip on the side.  OH MY!  Enjoy!

Apple Pancakes

I was looking on Pinterest for something fun for a Sunday breakfast and discovered the "idea" of this recipe. Rather than use that recipe, I made a few adjustments to my own whole wheat pancake recipe, adding a little extra sugar and pie spices.  For the first three griddles full, I sliced the apples and dunked each slice in the batter, then dropped it onto the griddle.  But, that got old pretty quick.  So, I chopped up the rest of the apples into dime size pieces, stirred them into the batter and made the pancakes like normal.  We actually preferred them this way.  Anyway you try it, these are literally my favorite pancakes ever!  (not my photo...I'll take a pic of my own next time.  We were too busy eating them to take pictures this time.)

2 1/2 cups flour (whole wheat gives it a natural nutty flavor !)
3/4 cup sugar
2 Tbsp. baking powder
1 tsp. salt
1 tbsp. pumpkin pie spice
2 eggs
1/2 cup oil
2 1/2 cups milk
6 apples

Mix the dry ingredients.  Add the eggs and liquids.   Mix well.  Stir in the apples.  Cook on buttery griddle.   I served them with Maple Syrup but next time, I'll try an apple cider syrup.  Grace informed me that they didn't even need syrup.  She ate her last few plain.  ENJOY!

Four Summer Salads

Tonight, we had a little Relief Society gathering.  There were about 25 ladies and all were asked to share recipes over the past few weeks.  They gave each of us a handout with lots of summer salad ideas and recipes. We sampled several of these VERY nummy recipes!  Here are a few of my favorites.

Four Bean Salad

If I would have just read this recipe and not tasted it, I'd never make it.  Honestly, it was delish!!! I'd probably cook my own carrots, but other than that, I'm anxious to make this  again soon!

1 can red beans
1 can black beans
1 can great northern beans
1 can green beans
1/2 cup chopped pepper
1/2 cup white vinegar
1 can cooked carrots
3/4 cup apple juice concentrate
1/4 c vegetable oil
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. mustard (not dry)
1/4 tsp. oregano

Combine all ingredients.  (That's all the recipe said.  This tasted like the beans had been drained and rinsed first.)  Chill and serve. 

Watermelon Salad

Here's another one that I'd never try by just reading the recipe.  I think that it was the most talked about salad of the evening.

HEad of romaine lettuce, chopped
3 cups  diced watermelon (about 1" cubes)
1 cucumber quartered and sliced (about 1/2 cubes)
1/2 small red onion, thinly sliced
1/3 cup raspberry vinaigrette
1 tbsp. mayonnaise

Mix the first four ingredients in a large bowl.  Whisk the dressing with mayo in a separate boll.  Add dressing to the salad and toss to coat.   

Penny's Salad

I loved this salad!  It's a little different variation on the traditional pasta salad with italian dressing.  Penny said that it's the "must serve" at every family gathering.  I could see why!

1 large head fresh broccoli, cut into small flowerettes
1 small head of cauliflower, cut into flowerettes
1 purple onion, sliced thin
1 can sliced olives
 1 small can mushrooms drained (I'd use fresh)
1 carton cherry tomatoes, cut in half or 3-4 tomatoes, diced
1 carrot, grated
1 celery stalk, sliced thin

Mix and sprinkle salad with two envelopes of Zesty Italian Dressing mix an 1 bottle of Zesty Italian dressing. (Must be Zelsty italian!)  Mix well.  Cover and refrigerate overnight.   Add 1 small package of cooked spaghetti just before serving. 

Grape Salad

I didn't see this salad there tonight but it was in the mini-recipe booklet.  I've had it before and LOVE LOVE LOVE it!!!

1 pound green seedless grapes
2 pounds seedless red grapes

Remove grapes from stems, wash and place on clean towel to dry.

8 oz. cream cheese soften
6 oz. sour cream

Mix together.  When grapes are dry, fold the cream cheese mixture onto the grapes.

3 Tbsp. Brown sugar
1 cup chopped pecans

Mix together, sprinkle over the top,  fold in gently.  Serve cold!  Enjoy!

Spinach Salad

My sister-in-law, Jill, brought this salad to our family reunion last weekend.  She had mentioned this salad a few weeks ago at the extended Corbridge Reunion, which has had me anxious to try it ever since!  Jill said that she'd tried this salad at another reunion the month before and it was the talk of the menu.  She couldn't wait to get the recipe and when she finally did, she realized that it was a  recipe she was given at her own bridal shower twenty-some years ago.  She'd thought that the recipe sounded strange and had never made it before!  Now it's a favorite.  And I get why!  Holy Cow!  This is one great salad!!!

Salad

1 package bacon, cooked and crumbled
12 ounces swiss cheese, grated
2 large bags of fresh spinach
1 head of lettuce, choppped

Dressing

3/4 pound fresh mushrooms, sliced
1 medium purple onion, sliced thinly
1 1/2 Tablespoons poppy seeds
1 cup vegetable or olive oil
3/4 cup red wine vinegar
1/2 cup sugar
3/4 tsp. dry mustard
1 tbsp. onion salt

Mix the dressing and let sit for at least two hours.  Then, pour the dressing on the salad and toss and serve.  The dressing keeps in the fridge for a few days, if you don't want to toss it all at once, since the salad is so huge!   SO SO good!  Enjoy!

English Muffin Bread

This is seriously the most simple bread I've ever made.  It tastes just like English Muffins when it's toasted.  With the price of English Muffins, I thought I'd give it a try.  And seriously.  It was so simple and quick to make.  I used my Bosch Kitchen Machine but,  you wouldn't even need a bread mixer for this recipe.  We have had it with jam, butter, honey and cinnamon sugar.  So tasty!!  

5 1/2 cups warm water

3 packages yeast, instant

2 Tablespoons salt

3 Tablespoons sugar

11 cups flour (I use bread flour)

Mix all of the ingredients together.  (I did mix the water, sugar and yeast and let them rise for ten minutes before adding the salt and flour.)  Mix the flour and salt in just barely enough for it to all be wet.  It does not need to be over-mixed.  It's VERY sticky dough.  VERY STICKY.  Spoon the dough into 4 well-greased loaf pans.  Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 35 minutes or until golden brown.  Take it out of the oven and brush it with melted butter.  Put it back in the oven for ten minutes. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting.  Enjoy!!

The BEST Poppy Seed Bread EVER!

Good friend, Natalie, made this tasty bread and dropped off this loaf "just because".  It's the lightest poppy seed bread I've ever had!  Loved it!

1 package (18-1/4 ounces) white cake mix

1 package (3.4 ounces) instant lemon pudding mix

1 cup warm water

4 eggs

1/2 cup canola oil

4 teaspoons poppy seeds

In a large bowl, combine the cake mix, pudding mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in poppy seeds. Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack. Yield: 2 loaves (16 slices each).  Enjoy!

Perfect Rice Pudding

I also found this recipe this weekend and made some rice pudding for the kids. They'd never tried "the real thing" before and they loved it.  I've always liked it but not loved it. This recipe, I loved!  It's a perfect way to use your leftover rice.  I found the recipe, where else, but it on Pinterest through The Hungry Housewife. Although, here's my version because I made a few adjustments to suit our tastes.

 4 cups leftover rice

    6 cups milk

1 cup sugar

1/2 tsp salt

1 Tbsp vanilla

1 cup craisins

1/2 cup coconut

1 tsp. cinnamon

All add ingredients to the cooked rice in a large saucepan and bring to a boil, stirring frequently and at the end, constantly.  I stirred this for, literally 45 minutes.  It took that long to bring it to a boil because the milk and rice were ice cold.  I boiled it for about ten minutes stirring constantly. Once most of the milk is absorbed, remove from heat. Serve hot or cold!   We served it hot vanilla with ice cream.  (Corbridge Rule:  Breakfast is always better with ice cream.)  The kids were in heaven and then ate the leftovers for dessert later that night.

Cilantro-Peanut Pesto Pasta

I also made this tasty pasta.  Friend, Hayley had pinned it as I was just walking out the door to Lee's Marketplace.  So, I thought I'd pick up the two things that I still needed.  I tried it and OH MY!  SO SO GOOD.  Here's my version...I did make a few adjustments to the recipe and here's how we loved it.

1 bunch cilantro, roughly chopped (about 1 cup)

1 clove garlic, smashed, peeled, and roughly chopped
1 tablespoon minced fresh ginger
2 tablespoons vegetable oil
1 tablespoon sesame oil
1/2 chopped red pepper
1 1/2 teaspoons brown sugar
zest and juice from one fresh lime (about 2 tsp zest and 2 Tbs juice)
1/4 cup roasted peanuts (plus more for serving, if desired)
3 tablespoons soy sauce
16 oz linguine, cooked according to box instructions

Cook pasta as directed on the box.  While it's cooking, in a food processor, combine everything except soy sauce. Chop until everything is quite fine.  Season with soy sauce and pulse to combine.  In a large bowl, toss pesto with hot pasta.  Roughly chop additional peanuts and sprinkle over pasta along with extra cilantro leaves and lime wedges if desired.  Serve immediately.  (If you’re prepping and not quite ready to eat yet, wait to toss with the pasta for the best flavor and the pesto dries quite quickly on the pasta.  We added a bit more soy sauce onto the pasta after serving.)  Serves 4 main dish or 6-8 small sides.  SO SO GOOD!  

Strawberry Yogurt Cake

This was our Sunday night treat and seriously, you need to try this recipe!  It was divine!!!!  The only thing I'd change is make a little less glaze.  It doesn't need that much, but the lemon is a perfect touch to this cake!  It was so dang moist!  love it!

1 cup (2 sticks) butter, softened

2 cups sugar

3 eggs

3 Tb. lemon juice, divided

zest of 1 lemon

2 ½ cups all-purpose flour, divided

½ tsp. baking soda

½ tsp. salt

8 oz. plain or vanilla, Greek yogurt

12 oz. fresh strawberries, diced

1 cup powdered sugar

Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tbsp. lemon juice. Alternate add the flour mixture and the yogurt, until just mixed. Toss the strawberries in the remaining ¼ cup of flour. Gently mix them into the batter.  Pour the batter into the Bundt pan. Bake 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.  Enjoy!

Garlic Sauce Crockpot Chicken

I discovered a new crock pot recipe for the family Sunday dinner.  We took it over to Carol's for dinner and it was a hit.  I made a few alterations, so here's my version of our dinner....

 Garlic Sauce Crockpot Chicken

1 large package of fresh chicken tenders
2 cans cream of mushroom soup
2 cups sour cream
1/2 pound fried bacon, crumbled
1/2 cup flour
2 Tbsp. minced garlic (I buy it in a large jar at Sam's Club!)
Lots of salt and lots more pepper

Mix up the sauce in the crockpot, toss in the chicken, stir and cover the chicken with the sauce.  Cook on low for 5-6 hours.  We served it over hot rice.  Everyone loved it!  Enjoy!

Avocado Chicken Salad

I made this recipe for a bridal shower and it was a huge hit!  This recipe filled almost the entire giant red tupperware bowl.  I found the recipe on Pinterest and it's so "non-specific", just adjust it to taste.  Here's what I did:

3 rotisserie chickens (from Sam's Club)
3 limes (next time, I'd even use four)
5 chopped avocados (the recipe called for 2 or 3, but the avocado made it!)
1 large bunch of cilantro
1 bunch of green onions
mayonnaise (I used about a quart)
lots and lots of salt and pepper

Debone and shred the chicken into tiny tiny pieces.  Chop the green onions (I chop from the very top to the very end and use it all.) Chop the cilantro.  Add the mayo and stir until it's as "wet" as you want it.  Salt and pepper to taste.  I made the salad the night before but added the avocados a few hours before.  Add lots more pepper on top as a garnish. Enjoy!

I served the salad on mini pie shells.  (I used refrigerated pie crust, cut them in circles using a kids size glass, pressed them into mini-muffin tins and baked them.)  However.  We tried the extra, after the shower on crackers and I liked that even better!  Should have done that in the first place, like Denise and Marilyn both suggested.  LOVED it!  Seriously, the best chicken salad I've ever had and a great change from the grape/celery/cashew version of chicken salad.  OH MY!

Cordon Bleu Pasta

Here's a homemade version of a huge local favorite from Firehouse Pizzaria.  Our friends, Greg and Neal, brothers, are the owners of one of the best restaurants in the valley. We've loved this dish since the day they opened!  Serve it with some french bread and salad...you've got a feast!  It's a great "man" food, and also great for women at a shower.  You'll love it too!

(I'll replace this photo with my own asap!)

1 16 oz. bag penne pasta, cooked till almost done

2 15 oz. jars of Alfredo Sauce  (I use Cheesy Ragu flavor)

sliced fresh mushrooms (I use a large box from the produce section)

1 bunch green onions, chopped

1 - 2 cups diced ham  (diced finely)

1 - 2 cups cooked, chopped chicken

cooked, chopped bacon, if desired ( Not bacon bits.)  (And trust me, you desire!)

2-4 cups shredded mozzarella cheese

Saute mushrooms, green onions in butter, adding the ham, chicken and  bacon.  Pour one jar of Alfredo sauce and cover the bottom of a 9x13 pan.   Add and mix the pasta with the remaining ingredients into the pan.  Pour the second bottle of Alfredo over the mixture and cover in shredded mozzarella cheese. Cover with foil and bake at 350 for half an hour.  Enjoy!