Friday, February 26, 2010

Waffle Iron Cookies


  • 1/2 cup (1 stick) butter, melted
  • 2 eggs
  • 3/4 cup sugar
  • 1 tsp. vanilla extract
  • 1 cup flour
  • 1/4 cup cocoa

Preheat waffle iron. Mix sugar, eggs, butter and vanilla well. Add cocoa and flour. Drop by spoonful on your ungreased waffle iron. Cook 2-3 minutes or until done. Remove and cool slightly. Frost while slightly warm. Enjoy!


  • 2 cups powdered sugar
  • 2 tbsp. butter, melted
  • 1 tsp. vanilla
  • 3 tbsp. cocoa
  • 3-4 tbsp. milk

combine all ingredients to desired consistency.

Thursday, February 25, 2010

PW’s Cajun Chicken Pasta

oh my GOODness, this was delicious! a little spicy… my kids wouldn’t eat it, but it was a treat for the adults. :)


  • 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
  • 3 teaspoons Cajun Spice Mix, More To Taste
  • 1 pound Fettuccine
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Green Bell Pepper, Seeded And Sliced
  • 1 whole Red Bell Pepper, Seeded And Sliced
  • ½ whole Large Red Onion, Sliced
  • 3 cloves Garlic, Minced
  • 4 whole Roma Tomatoes, Diced
  • 2 cups Low Sodium Chicken Broth
  • ½ cups White Wine
  • 1 cup Heavy Cream
  • Cayenne Pepper To Taste
  • Freshly Ground Black Pepper, To Taste
  • Salt To Taste
  • Chopped Fresh Parsley, To Taste

{we also added about 2 cups of shrimp. )

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Turn over, and repeat on other side for about another minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley.

{to view the pioneer woman’s original post with recipe, click here}


1/4 Cup of salt
2 Tbsp. cayenne pepper
2 Tbsp. paprika
1-1/2 Tbsp. onion powder
1 Tbsp. freshly ground black pepper
1 Tbsp. freshly ground white pepper
1 Tbsp. garlic powder
2 tsp. dried basil
1 tsp. chili powder
1/4 tsp. dried thyme
1/4 tsp. ground mustard
1/8 tsp ground cloves

Combine all ingredients in a small jar. (The spice mix can be stored in a tightly covered glass jar in a cool dry place out of direct light for up to 4 months.) Makes about 3/4 cup.

Chocolate Mousse Cake


  • 3 cups Finely Crushed Oreo Cookies (about 1 Pkg.)
  • ½ cups Butter, Melted
  • 2 whole Eggs
  • 4 whole Egg Yolks
  • 3 cups Semi-sweet Chocolate Chips
  • 4 cups Heavy Cream-divided
  • ⅔ cups Powdered Sugar, Divided
  • 1 piece Chocolate Bar Or Some Chips For Garnish

In a medium bowl, combine the crushed Oreo cookies and butter; mix well. Press into a 10-inch spring-form pan, covering the bottom and sides to form a crust.  Chill until ready to use.

In a small bowl, beat the eggs and egg yolks; set aside. In a medium saucepan, melt 3 cups chocolate chips over low heat, stirring constantly. Add the egg mixture, quickly whisking until well blended. Remove from the heat; set aside to cool slightly.

Meanwhile, in a medium bowl and with an electric beater on medium speed, beat 2 cups (1 pint) of the heavy cream until soft peaks form. Add 1/3 cup of the confectioner’s sugar and beat until stiff peaks form. Fold the whipped cream mixture into the slightly cooled chocolate mixture until well blended. Spoon into the prepared crust; cover and chill for at least 6 hours or until firm.

Whip remaining 2 cups of heavy cream, and the remaining 1/3 cup sugar until almost heavy peaks form. Spread over chilled chocolate filling. Garnish with shaved or grated chocolate.

This was SUPER rich…. a little slice goes a long way! It was very yummy.

Tuesday, February 23, 2010

Chicken and Black Bean Roll-Ups


  • 8 flour tortillas
  • 1 cup salsa
  • 2 cups cooked shredded chicken
  • 1 can black beans (pinto beans would work, if you prefer) rinsed and drained
  • 1 1/2 cups shredded cheese
  • toppings: shredded lettuce, diced tomatoes, diced avocados, sour cream, extra salsa

Preheat oven to 350*. Top each tortilla with salsa, chicken, black beans and cheese. Fold in opposite sides of each tortilla, then roll it up burrito-style. Put each roll up seam side down into a baking dish. Sprinkle remaining cheese over top, and put the dish in the oven for 15 minutes, to heat through and melt the cheese.

Top with any desired toppings.

Emily’s Cheesy Chicken with Rice

I made this for dinner a few days ago, and LOVED it! I don’t know about you, but I think broccoli is one of the best veggies ever… always have, always will! So easy, and delish – you’re gonna wanna try this one!

  • 1 can cream of chicken soup
  • 1 can cheddar cheese soup
  • 1/2 cup milk (emily’s recipe didn’t call for this, but I added it to make the sauce more saucy)
  • 4 small chicken breasts
  • broccoli (i added 4 cups of frozen broccoli, but you could add less if you wanted or you could use fresh – it’s up to you)

Spray your crockpot with no-stick spray and put your chicken on the bottom. Mix your soups together in a separate bowl and add milk. Pour over your chicken in the crock pot. Cook 8-10 hours on LOW or 4-5 on HIGH. About an hour before serving, add your broccoli. Serve over rice.

I didn’t get a picture of this one, I was too excited to eat the creamy cheesy goodness with the broccoli! To view emily’s pictures and the original recipe post, click here.

Monday, February 22, 2010

Devilicious Cream Cheese Cookies

  • 1/4 cup butter,  softened
  • 8 oz. cream cheese, softened
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 1 (18.5 ounce) box devil's food cake mix
  • 1-1/2 cups mini-chocolate chips

Cream butter and cheese. Blend in egg and vanilla extract. Add dry cake mix, 1/3 at a time, mixing well after each addition. Stir in chocolate chips. Cover; chill 30 minutes.

Drop by teaspoonfuls onto ungreased baking sheet. Bake at 375* for 8 to 10 minutes. Cool slightly before removing from baking sheet.
Makes approx. 3 dozen.


Monday, February 15, 2010



  • 1 Cup Yellow Cornmeal
  • 1 Cup Flour
  • 2 Tsp. Baking Powder
  • 1 Tsp. Salt
  • 1 Egg
  • 1-1/2 Cups Milk
  • 10 Beef Hot Dogs ( i cut mine in half so they’re like corndog nuggets, it’s easier for my boys to eat them)

Skewer hot dogs; Dip into batter. Deep fry hot dogs @ 400* for 2-3minutes, or until corndog is golden brown. {if you don’t have a deep fryer, heat your frying oil in a pan on the stove. Check temperature by putting the end of a wooden spoon into the center of the pan, the oil should bubble around the spoon handle…) Enjoy!

My boys love these with a mixture of ketchup and mustard, which Cam lovingly calls ‘orange dip’. 

Thursday, February 11, 2010

Cheesy Beef Casserole

{We also call this casserole "Faux Lasagne" or "Lasagne Casserole"}

1 1/2 lbs. ground beef
1 medium onion, chopped
1 tsp. salt
1/8 tsp. pepper
2 (8 oz.) cans tomato sauce
1 cup cottage cheese
1 (8 oz.) pkg cream cheese, softened
1/4 cup sour cream
1/3 cup red pepper, diced
1/3 cup chopped green onion
16 oz. pkg. pasta, cooked and drained (I used cut ziti, but any tubular pasta would work)
1 cup shredded mozzerella cheese

Combine ground beef and onion in skillet and cook until beef is browned. Add salt, pepper, and pasta sauce and simmer slowly while preparing remaining ingredients. Combine cottage cheese, cream cheese, sour cream, red pepper, and green onion.
Place half of the noodles in bottom of a greased 9x13 casserole pan. Top with cheese mixture, then remaining noodles. Pour meat/sauce mixture over the top evenly. Bake at 350* for 30 minutes. For last 10 minutes of baking time, sprinkle mozzerella cheese over top of casserole so that the cheese will melt. Mmm!

Friday, February 5, 2010

PW’s Macaroni and Cheese

  • 4 cups dried macaroni
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 1/2 cups milk
  • 2 tsp (heaping) dry mustard (I only used 1 and it was plenty for me)
  • 1 whole egg, beaten
  • 1 pound shredded cheese (we used sharp cheddar and that was delish!)
  • 1/2 tsp salt, more to taste
  • 1/2 tsp. seasoning salt, more to taste
  • 1/2 tsp. ground black pepper
optional spices: cayenne pepper, paprika or thyme
Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
(link to original recipe)

Homemade Chicken Alfredo


  • 1 (8 oz.) pkg cream cheese
  • 3/4 cup milk
  • 3/4 cup grated parmesan cheese
  • a dash or two of garlic salt
  • 1 stick butter
  • 1 pkg fettuccini noodles
  • 1 lb. chicken, cooked and cubed
  • 1 pkg. frozen veggies (we love broccoli and cauliflower) (steam these in the microwave to cook through)

Cook pasta according to package directions. In a separate saucepan, melt butter and add milk, cream cheese, garlic salt and parmesan cheese. Cook on medium heat stirring often, until smooth. Combine cooked chicken, veggies, pasta and sauce and toss together. Serve.

Black Bean & Chicken Enchiladas


Enchilada filling:

3 chicken breasts, cooked and shredded

1 (15 oz.) can black beans, rinsed and drained

1/2 cup shredded cheddar cheese

1/2 cup salsa

1/4 cup sour cream


3/4 cup salsa

1/4 cup sour cream

2 tbsp. chopped fresh cilantro


1/4 c. shredded cheddar cheese

8 flour tortillas

Heat oven to 350*. Spray a 9x13 casserole dish with no stick spray. Mix all of the filling ingredients in a medium bowl. Place 1/2 cup of mixture down the center of each tortilla and roll up. Place seam side down, in casserole dish. Mix sauce ingredients. Spoon over enchiladas evenly. Sprinkle with remaining cheese. Cover and back 30-35 minutes until filling is hot and cheese is melted.