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 The "Kids" category lists things that either kids would enjoy making, or things kids would enjoy eating. All of the kids recipes have pictures of "our kids". The "Restaurant Copies" category has good imitations of favorites at the restaurant listed.  If you're looking for something specific, please use the search option at the very top left of this page, or look through the catagories to the right, or just sit back and cruise all of the great recipes listed on the blog. While you're here, check out the helpful "Advice from Mama" hints section shown at the right--> This is the place for great food, great hints, and updates on family news. I love this blog,it's one of my favorite hobbies. Why not enter your email and FOLLOW me?!



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Chicken Fried Rice

4 cups brown rice-prepared
1/2 lb. chicken breasts, cooked and cut in small pieces
/2 cup frozen peas
1 white onion-chopped
2 cloves garlic-minced
2-3 eggs
3 Tbls  sesame oil
1/4 cup soy sauce

Heat oil in large skillet on medium heat. Add onion, garlic, and peas. Stir fry until tender.
Crack eggs into pan and scramble, mixing throughout vegetables. Add rice and meat, stir.
Stir in soy sauce and remove from heat.

Funnel Cakes

2 eggs (beaten)
1 1/2 cups milk
2 cups flour
1 tsp. baking powder
1/2 tsp. salt


Mix ingredients together with a mixer. Pour 1/2 cup batter into a funnel, while holding finger
on the bottom. Release batter in a spiral shape into a large skillet filled with 2 cups of hot oil.
Fry until light golden brown. Drain on paper towels, and top with powdered sugar, cinnamon and sugar, or your favorite topping.




Crock pot Chicken Enchilada Casserole

1-3 lbs boneless, skinless chicken breasts (no need to thaw)
1 (28 oz) can red enchilada sauce
3 cups shredded cheddar cheese
1 (3.8 oz) can sliced black olives
10-14 corn tortilla shells
sour cream (opt)
shredded lettuce (opt)

Put chicken and enchilada sauce in crockpot and cook on high all day (6-8 hours).
Shred the chicken, stir in the tortilla strips add half the cheese and half the olives.
Stir, and then sprinkle the remainder of the cheese and olives on top and cook for one more hour.

Serve on plates, and garnish with lettuce and sour cream.

Creamed Bacon Wrapped Chicken

4 boneless chicken breasts
1 (8oz) carton whipped cream cheese with onion and chives-softened
butter
4 strips of bacon

Preheat oven to 350.

Flatten chicken to 1/2 inch thickness. Spread one fourth of the cream cheese over each half, dot with butter and a little salt and roll. Wrap each piece with bacon strip, may hold in place with a toothpick.
Place seam side down in a sprayed 9x13 baking dish.
Bake 45 minutes or until juices run clear.

To brown:  broil 6 inches from heat for about 3 minutes or until bacon is crisp.

Kids Easy Microwave Fudge


1 (12oz) pkg semi sweet chocolate chips
1 (14oz) can sweetened condensed milk
1 tsp vanilla

Combine chips and milk in glass bowl and microwave on high for 3 minutes.
Stir until mixture melts and is smooth, then
mix in vanilla.
Spread evenly into foil lined , 8 inch square pan, and refrigerate until firm.

Easy Cheesy Ranch Bread

1 (16oz) pkg. shredded cheddar cheese
1 cup mayonnaise
1 (1oz) packet dry ranch dressing mix
10 (1 inch) slices French bread

Preheat oven to 350 degrees.
Combine cheese, mayonnaise, and dressing mix.
Spread on bread slices and heat in oven until brown.

Boston Market Dill Potatoes

2 medium red potatoes
1/2 tsp garlic salt
butter flavored cooking spray
1/2 tsp dried dill weed

Preheat oven to 400 degrees.
Cut the potatoes into wedges lengthwise and bake for 45 minutes or until tender.
Spray the cut side with the cooking spray. Dust with garlic salt and dill weed and pan fry until slightly browned.

Sweet Little Bacon Bites

1 lb package sliced bacon
1 1/2 cups packed brown sugar
1 1/2 tsp dry mustard
1/4 tsp pepper

Preheat oven to 325.
Cut each slice of bacon in half. Combine remaining ingredients in shallow bowl. Dip each oiece of bacon in the sugar mixture, make sure they're fully coated. Place them on a spray coated baking sheet with sides.
Bake 15 minutes, then turn and bake until bacon is browned. Drain on paper towels.
Bacon will harden and can be broken in smaller pieces.

Crockpot Beef and Broccoli

1 lb. boneless chuck roast, cut into thin strips... round steak will work too (and it's cheaper)
1 cup beef consume
1/2 cup soy sauce
1/3 cup brown sugar
1 Tbls. sesame oil
3 garlic cloves-minced
2 Tbls. cornstarch
2 Tbls. sauce from the crockpot after cooked
Fresh broccoli florets (as much as desired)
Hot cooked rice

Place beef in crockpot. In a small bowl, combine consume, soy sauce, brown sugar, oil, and garlic. Pour over beef, and cook on low for 6-8 hours.
In a cup, stir cornstarch and sauce from the crockpot until smooth. Add to crockpot and stir well to combine. Add broccoli to crockpot, and stir to combine.
Cover and cook on high for another 30 minutes.. the sauce has to boil to thicken.
Serve over hot rice.

Easy Little Ingredient Peanut Butter Cookies

2 eggs
2 cups peanut butter
2 cups sugar
2 tsp vanilla
2 tsp. soda
1 cup chopped Planters cocktail peanuts (opt)

Beat eggs until foamy. Add other ingredients.
Roll into 1 inch balls, lightly smash with a fork and bake at 350 degrees for 15 minutes.

Adult Time Hot Chocolate


2 bags Ande's mints- chopped
1 bottle of rum chata (large or small.. your choice)
2 cans of sweetened condensed milk
1 small carton of heavy whipping cream
4 cups of milk
Mix everything together in crockpot.
Cook on high for 2 hours stirring occasionally and then enjoy :)

Mac & Cheese Casserole

1 cup dry shell macaroni
1 cup Velveeta cheese-cubed
1 can whole corn (not drained)
1 can creamed style corn

Mix together. Bake covered at 350 degrees for 30 minutes.
Uncover and bake for 30 more minutes.

Pork in a Crockpot

4-6 pork chops *
1/2 cup onion-chopped
2 Tbls oil
1/2 clove garlic-minced
1 Tbls Worcestershire sauce
1/2 tsp. chili powder
3/4 cup water
3/4 cup catsup
salt and pepper

In medium saucepan, cook onions in oil until lightly brown. Add other ingredients (except meat). Cover and simmer about 20 minutes. Put meat in crockpot, pour sauce over top and cook on low for 8-10 hours. Serve hot.

* May also use pork ribs

Chocolate Mug Cake

1 large egg
3-1/2 Tbls oil
3-1/2 Tbls buttermilk
1/4 cup sugar
1/4 tsp. vanilla
1/4 cup flour
2 Tbls cocoa
1/8 tsp baking soda
pinch of salt

In a large mug, whisk egg and oil with fork. Stir in buttermilk, sugar, salt, and vanilla. Add cocoa, flour, soda, and salt. Beat batter until smooth. Divide batter between 2 mugs. Microwave separately for 1 1/2- 2 1/2 minutes or until firm.


Red Velvet Cream Cheese Brownie Bars

1/2 cup butter-melted
1 cup sugar
1 tsp vanilla
1/4 cocoa
1/4 tsp. salt
1 Tbls. red food coloring
1 tsp apple cider vinegar
2 eggs
3/4 cup flour

Preheat oven to 350. Spray an 8x8 baking dish with nonstick spray. Combine butter, sugar, vanilla, cocoa, salt, food coloring and vinegar in large mixing bowl. Add eggs and beat. Gradually add flour until well mixed. Pour batter into pan, reserving about 1/4 of the batter for top layer.

In medium mixing bowl, blend together cream cheese, sugar, egg, and vanilla. Spread the cream cheese mixture on top of the brownie layer. Drop teaspoons of the remaining brownie batter on top of the cream cheese mixture and with a knife make zig zag lines in the bars to create swirls.
Bake for 30 minutes. Cool before cutting and refrigerate remaining bars.
                                                     Pumpkin Pie Squares

 
½ cup butter-soft
½ cup brown sugar
1 cup flour
½ cup rolled oats
2 eggs
¾ cup sugar
1 (15oz.) can pumpkin
1 (12 oz) can evaporated milk
½ tsp. salt
1 tsp cinnamon
½ tsp. ground ginger
¼ ground cloves

 
Preheat oven to 350 degrees. In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9x13 baking dish.  Bake for 15 minutes, until set.

In a large bowl, beat eggs with sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger, and cloves. Pour over baked crust.

Bake for 20 minutes, until set. Let cool before cutting into squares. Top with whipped cream if desired.

 

 Turtle Pumpkin Pie

 

¼ cup plus 2 Tbsp. caramel ice cream topping-divided
1 Graham cracker crust
½ cup plus 2 Tbsp. chopped pecans-divided
2 (3.4 oz. each) instant vanilla pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp cinnamon
½ tsp nutmeg
1 (8oz) tub Cool Whip

 

Pour ¼ cup caramel onto bottom of crust, sprinkle with ½ cup nuts.
Beat next 5 ingredients in large bowl with whisk until blended. Stir in 1-1/2 cups cool whip, spoon into crust. Refrigerate one hour or more. Top with remaining cool whip, drizzle caramel topping and sprinkle with nuts.

 May also drizzle with a tad of chocolate syrup if desired.

Hashbrown Crockpot Cheese Potato Bacon Soup

1 (30 oz) bag frozen hashbrowns (the little square ones)
1 (32 oz) box chicken broth
1 can (10 oz) cream chicken soup
1 (8 oz) block cream cheese
3 oz bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste

Put hashbrowns in crockpot. Add the chicken broth, cream chicken soup, and half of the bacon bits. Add a pinch of salt and pepper.
Cook on low for 7-8 hours or until potatoes are tender.

An hour before serving, cut the cream cheese into small cubes and add to the crockpot mixture. Stir a few times throughout the hour before serving. Once the cream cheese is melted and mixed in, it's ready to serve.

Top with cheddar cheese and bacon bits.

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