Cinnamon Sugar Roasted Pecans

1 egg white

1 Tbl water 

1 tsp vanilla

4 cups pecans ( almonds or walnuts work too)

1/2 cup brown sugar

1/2 cups pecans sugar

1/2 tsp salt

3 tsp cinnamon

Preheat oven to 250 degrees. Whisk egg white, water and vanilla until frothy. Add pecans and stir to coat. Add sugars, cinnamon and salt and stir to coat again. Roast in oven for 1 hr and 15 minutes, stirring occasionally. Let cool and store in airtight container. 

Swig Sugar Cookies

1 cup butter softened 

3/4 cups vegetable oil

1 1/4 cup granulated sugar

3/4 cup powdered sugar 

2 Tbl water

2 large eggs

1 tsp vanilla 

5 1/2 cups flour

1 tsp salt

1/2 tsp baking soda

1/2 tsp cream of tartar 

Cream butter, oil, sugars, water, eggs and vanilla until smooth and well combined. Add dry ingredients to the butter mixture, mixing until the dry ingredients have been incorporated into the dough. Roll dough into golf sized balls (about 2 Tbl) and place 2 inches apart on cookie sheet. Dip the bottom of a flat glass into sugar and press form in the middle of each cookie leaving the cookie about 1/4-1/2 inch thick. Bake cookies at 350 degrees for 8-10 minutes or until the bottom is slightly browned. You want them soft so be careful to not over bake them. Let cool and frost. I like them with butter cream frosting but the original Swig cookies have a sour cream frosting. 

Butter cream frosting 

1 cup butter softened

3 cups powdered sugar

2-3 oz heavy whipping cream (I’ve used whole milk too)

1 tsp vanilla 

Mix all ingredients together and whip for about 5 minutes until frosting is creamy

Swig frosting

1/4 cup butter 

6 Tbl sour cream 

1/2 tsp vanilla 

4 cups powdered sugar 

2-3 Tbl milk

1-2 drops red food coloring 

Crockpot Creamy Chicken Taco Soup

 2 chicken breasts 

1 can black beans (15 oz) rinsed and drained 

1 can corn (15 oz) drained

1 can rotel (10 oz)

4 cups low sodium chicken broth

1 pack taco seasoning 

1 8 oz cream cheese (softened )cut into cubes

1-2 cups shredded cheese

Place chicken breasts into crockpot. Pour black beans, corn, rotel, taco seasoning and chicken broth over chicken. Give the mixture a gentle stir. Cover and cook on high 4 hours or until chicken is tender. Remove chicken and shred. Put back into crockpot. Add in the cream cheese and shredded cheese. Whisk the soup gently to incorporate the cheeses. Cover and cook an additional 15 minutes to dissolve the cream cheese. Let sit uncovered for 10 minutes. Serve with tortilla chips or strips. 

Chelsey’s Chocolate Chip Cookies

 1 cup softened butter

3/4 cup brown sugar

3/4 cup granulated sugar

2 large eggs

2 tsp vanilla 

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

3 cups flour

2 cups chocolate chips

Mix butter, sugars, eggs, vanilla until well mixed (about 3 minutes). Add dry ingredients and mix to incorporate. Add in chocolate chips. Scoop onto parchment lined cookie sheet. Bake at 350 degrees for 9-12 minutes until edges start to brown. Let sit on cookie sheet for another 5 minutes to finish baking. Cool completely. These freeze well!

Potato Cheese Soup

 3-4 cups diced potatoes

1 onion diced

4 cups of water (enough to barely cover vegetsbes)

4 chicken bouillon cubes

1/2 cup butter (1 cube)

3 heaping Tablespoons flour

1 cup milk

2-3 cups shredded cheddar cheese

Pepper to taste

1/4 tsp paprika (optional)

Bring vegetables to a boil with water and bouillon. Cook until tender. Melt butter, add flour cooking for a couple of minutes. Stir in milk. Add to potatoes. Cook until it comes back to a boil. Remove from heat. Add in cheese. Season as desired. With the bouillon, I never add additional salt. 

Variation: you can change out the potatoes for cauliflower or any other vegetable! 

Baked Chicken Tacos

2 cups shredded chicken (1 pint jar of canned chicken)

1/2 pkg taco seasoning

1 cup salsa

1/2 can black beans (drained and rinsed) optional

1 cup frozen corn  optional

Shredded cheddar cheese

10 stand and fill taco shells (the old El Paso nacho cheese shells are fantastic)

Preheat oven to 425 degrees.

In a skillet, heat all ingredients except cheese and shells. You can also mix ingredients together in a bowl and heat for 1-2 minutes in microwave.

Spray a 9x13 baking dish with cooking spray. Line with taco shells. Spoon chicken mixture evenly into shells. Top with shredded cheese. Bake uncovered for 5-7 minutes until cheese is melted. 

Peanut Butter Oatmeal Chocolate Chip Cookies

1 cup butter slightly softened 

1 cup sugar

3/4 cup brown sugar 

3/4 cup creamy peanut butter 

2 large eggs

1 tsp vanilla 

2 cups flour

1 1/2 cup old fashioned oats (not instant)

1 tsp baking soda

1 tsp salt

1 cup chocolate chips (I like milk)

1 cup peanut butter chips

1/2 cup sweetened coconut flakes

Preheat oven to 350 degrees. Line cookie sheets with silicone liners or parchment paper. In a mixer with paddle attachment, mix butter and sugars until smooth. Mix in peanut butter. Add in eggs and vanilla. Add in the dry ingredients and mix until just combined. Add in the chips and coconut. Scoop into cookie sheets. Bake for 9-12 minutes until slightly brown on top and edges of cookies. 

Blueberry Streusel Cookies

1 box blueberry muffin mix (I use Krusteaz)

3/4 cups old fashioned oats (not instant)

1/3 cup + 2 Tbls oil

1/4 cup brown sugar 

1 egg

2 Tbls milk

For Lemon Butter glaze:

1 1/2 cups water Brown powdered sugar

2 Tbls melted butter

1/2 tsp lemon zest

2 tsp lemon juice

1-2 Tbls milk

Preheat oven to 375 degrees. Line 2 baking sheets with silicone liner or parchment paper. Set aside.

In large bowl, combine muffin mix (just the dry mix), oats, oil, brown sugar, egg and milk. Stir together until a soft dough just barely comes together. Drain and rinse blueberries, gently fold into dough.

Scoop dough onto cookie sheets. Bake 8-10 minutes rotating half way through baking. Cool completely cookies on cookie sheets.

Meanwhile, make the glaze. Mix all ingredients except the milk. Only using milk if needed until smooth and pourable. Drizzle the glaze over each cookie. Let sit until glaze sets. These cookies freeze well. 

Mexican Rice Casserole

1 lb hamburger

1/2 onion diced

1 Tbl jarred garlic (or 1 clove)

1 cup rice

1 pkg taco seasoning

2 cube chicken bouillon 

1 can (15 oz)corn drained

1 can (15 oz) black beans drained & rinsed

1 can rotel

1 can (15 oz) diced tomatoes 

2 cups water (may need to add more)

1-2 cups shredded cheddar cheese

Brown hamburger with onion, salt, pepper and bouillon. Drain off fat. Add in remaining ingredients (including 1 cup of water) and bring to a boil. Reduce to simmer, cover and cook until rice is cooked through about 10-15 minutes. You can add more water as needed. Sprinkle top with cheese. Turn off heat and let cheese melt. Serve with sour cream if desired. 

Caramel Popcorn

 1 cube butter

1 cup corn syrup

1 cup brown sugar

1 can sweetened condensed milk

20 cups popped popcorn 

Dash salt

Melt butter in saucepan. Add in remaining ingredients. Bring to a boil stirring constantly. Cook for 2-3 minutes. Remove from heat. Pour over popped corn.

Meat and Potato Casserole

 3-4 c thinly sliced potatoes

2Tbsp melted butter

1/2 tsp salt

1lb ground beef

1pkg frozen corn (10oz) thawed

1 10 3/4 oz can cream of celery soup (undiluted)

1/3 c milk

1/4 tsp garlic powder

1/8 tsp pepper

Minced onion

1 c shredded cheese

Toss sliced potatoes with butter and salt. Arrange on the bottom and up the sides of greased 9x13 pan. Bake at 400 degrees for 25-30 minutes or until potatoes are almost tender. 

While potatoes are baking, brown ground beef with salt, pepper and onion. Sprinkle beef annd corn over potatoes. Combine soup, milk, garlic powder & pepper. Add 1/2 of the cheese. Pour over beef mixture. Bake at 400 degrees 20 minutes uncovered or until potatoes are tender. Top with remaining cheese and return to oven for another 3-5 minutes or until cheese is melted. Garnish with parsley if desired. Enjoy! 

Ranch Cheeseball

 1/2 cup mayonnaise 

1 pkg. ranch seasoning (3 Tbl.)

1/2 cup milk

12 oz. Cream cheese (softened)

1 lb. Cheddar cheese finely grated (4 cups)

Slivered almonds

Mix first 4 ingredients together. Add in cheese. Roll in slivered almonds. Chill. Serve with crackers.

Crab Cheeseball

 1 8 oz. Cream cheese (softened)

1/4 cup Mayonnaise 

1tsp. Worcestershire sauce

2 tsp. Hot sauce

1/4 tsp. garlic salt

1 bunch green onions (diced)

1 cup mozzarella cheese

1 cup imitation crab (shredded)

2 celery stalks (diced)

Mix first 5 ingredients together. Combine with remaining ingredients. Roll in nuts if desired. 

One Pot Creamy Tomato Tortellini Soup

1 medium onion diced

1Tbl olive oil

3 cloves garlic minced

1 lb sausage (optional)

28 oz can diced tomatoes

15 oz can tomato sauce

4 cups chicken stock

1/3 tsp dried basil

1/2 tsp dried oregano

1/2 cup heavy cream

1/2 cup grated Parmesan cheese + extra to garnish

20 oz 3 cheese tortellini 

Salt and pepper to taste

Directions: 

Brown sausage (if using) with onion, olive oil and garlic until sausage is cooked through and onions are translucent. Add in diced tomatoes, tomato sauce, spices and chicken stock. Bring to a boil then Simmer for 10-15 minutes. Add tortellini and cook as directed on package. Remove from heat and add in heavy cream and Parmesan. Garnish with additional Parmesan cheese.

This is a recipe that came from Shaurie. It is delicious! I add sausage when I make it. I always use 4 chicken bouillon cubes with 4 cups of water. With the bouillon, I never add salt. I have substituted a can of tomato soup for the tomato sauce and have used evaporated milk in place of the heavy cream. I usually use gnocchi in place of the tortellini because I almost always have gnocchi on hand. You can also add in fresh or frozen spinach at the end if desired. It always turns out great! 

Cherry Swirl Coffee Cake

Coffee Cake
4 cups Original Bisquick mix
1/2 cup granulated sugar
1/4 cup butter or margarine, melted
1/2 cup milk
1 tsp. vanilla
1 tsp. almond extract
3 eggs
1 can (21 oz.) cherry pie filling

Glaze
1 cup powdered sugar
1 to 2 Tbl. milk

Heat oven to 350 degrees.  Grease bottom and sides of a 15x10x1 inch pan with shortening or cooking spray.  In large bowl, stir all coffee cake ingredients except pie filling; beat vigorously with spoon 30 seconds.

Spread two-thirds of the batter (about 2 1/2 cups) in pan.  Spread pie filling over batter (filling may not cover batter completely).  Drop remaining batter by tablespoon onto pie filling.

Bake 20 to 25 minutes or until light brown.  Meanwhile, in small bowl, stir glaze ingredients until smooth and thin enough to drizzle.  Drizzle glaze over warm coffee cake.  Serve warm or cool.

Can substitute any pie flavor of pie filing.

This recipe is easy to cut in half.  Use one 9-inch square pan, 2 eggs and substitute a 10-ounce jar of fruit.  Divide remaining ingredient amounts in half.

Banana Cake

1 1/2 cups sugar
1 cup sour cream
1/2 cup butter (one cube)
2 eggs
2 tsp vanilla
2 cups flour
1 tsp salt
1 tsp soda
5 mashed bananas

Mix butter and sugar. Add in sour cream, eggs, bananas and vanilla. Add dry ingredients and mix until blended. Spray jelly roll pan (lg cookie sheet) with non stick cooking spray. Pour batter into pan.

Bake @ 375 degrees for 20 minutes until toothpick inserted in center comes out clean. Cool then frost with cream cheese frosting.

CREAM CHEESE FROSTING
1/2 cup (1 cube) butter
1 8 oz cream cheese
2 tsp vanilla
4 cups powdered sugar

This is the best banana cake! Jaci Snow brought it for Lincoln’s baby blessing and we have been making it ever since! Delicious!!!

Holiday Snack Mix

1 package almond bark (16 oz)
12 cups popped popcorn
2/3-3/4 cup M&M’s
Sprinkles

Place popcorn in a large mixing bowl. Melt almond bark in microwave 1 minute on high. Stir and continue heating in 30 second intervals until smooth. Pour over popcorn and mix until popcorn is coated. Spread mixture out on aluminum foil or waxed paper. Immediately sprinkle with M&M’s and sprinkles before it cools. Let sit until it is completely dry. Break into clumps.

You can make this for any holiday or occasion by changing the color of M&M’s and sprinkles!

Easy Moist Lemon Bundt Cake

For the cake:
1 pkg lemon cake mix
1small pkg lemon instant pudding
1 cup sour cream
1 cup vegetable oil
4 large eggs
1/2 cup water

Lemon cream cheese icing:
2 oz cream cheese (softened)
1 Tbs butter (softened)
2-3 cups powdered sugar
2Tbs lemon juice
1 Tbs milk
1-2 drops Yellow food coloring

Lemon glaze:
2 cups powdered sugar
2 Tbs lemon juice
2 tsp lemon zest
1-2 Tbs milk

Preheat oven to 350 degrees. Grease and flour Bundt pan. Mix ingredients for cake and pour into pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool 10-15 minutes in pan. Let cake cool completely before frosting. Squeeze the cream cheese icing over the cake. Drizzle the glaze over icing.

This cake is good with or without the frosting and glaze. You can also use just icing or just glaze.

Glazed Lemon Quick Bread

BREAD:
3 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
2 1/2 c. sugar
3 eggs
1 1/2 c. milk
1 c. oil
1 1/2 tsp. vanilla
3 Tbl. lemon juice, fresh is best
2 Tbl. lemon zest, loosely packed
4 Tbl. butter, melted
GLAZE:
3/4 c. sugar
1/4 c. lemon juice, fresh is best
1 1/2 tsp. vanilla
2 Tbl. melted butter
dash salt

Preheat oven to 350 degrees.  Into a large mixing bowl, place flour, salt, baking powder, sugar.  Whisk together.
In separate bowl, whisk together eggs, milk, oil and vanilla.  Add the wet ingredients to the dry and stir with a wooden spoon until the wet and dry ingredients are only half combined.  (You should still be able to see many streaks of flour.)
Add the lemon juice, lemon zest and melted butter and stir to combine completely making sure not to over mix.  Just stir until all of the flour is incorporated.
Line the bottom of 2 loaf pans with parchment paper and spray the edges with cooking spray.  Pour the batter into the pans.  Pop into the oven and bake for 40-45 minutes or until a toothpick inserted in center comes out clean.
Remove the pans and allow to sit for 5 minutes.  Remove bread from pans and place on wire rack to cool for 5 minutes.
Whisk together the glaze ingredients.  While the loaves are still warm, brush the glaze along the bottom and sides of each loaf.  Pour remaining glaze over the top of the loaves, making sure to cover completely.
Allow to cool.

This recipe is from jamiecooksitup.net.  This lemon bread is delicious and I know many of our lemon loving family members are going to enjoy it!

Delicious Sugar Cookies

1/2 cup butter (1 cube) softened
1/2 cup plus 1/3 cup butter flavored Crisco
2 cups sugar
Zest of 1 orange
2 eggs
1 tsp vanilla
8 tsp milk
4 cups flour
3 tsp baking powder
1/2 tsp salt

Cream butter, shortening and sugar until light and fluffy. Add in orange zest, vanilla, eggs and milk. Sift dry ingredients and add a cupful at a time until dough comes together. Refrigerate for an hour or freeze for 30 minutes. Roll to 1/8-1/4 inch thick on a floured board. Cut into desired shape. Place in cookie sheet that has been very lightly sprayed with cooking spray. Bake at 350 for 9-12 minutes just until tops look set. Let sit on cookie sheet for a few minutes. Remove to cooling rack, cool, frost and enjoy!

You can use all crisco if you prefer.

I baked them on the upper middle rack in my oven and they took about 11 minutes to bake. They do spread a little but are good enough to eat without frosting!