Garlic Butter and Herb Twists

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During the holidays our family gathered together for one last meal before everyone parted ways after an amazing weekend. My sister in law made these amazing buttery garlic twists and we all loved them so much, she decided to whip up another batch! I couldn’t believe how fast they came together!

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•Garlic Twists•

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1. Preheat oven to 375.

2. Combine in mixer:

-2 Cups hot water

-2 Tbsp instant yeast

-2 Tbsp sugar

3. Let sit for 5-10 minutes.

4. Add:

-1 tsp salt

-Flour (Mix in flour until dough isn’t sticking to the sides anymore)

5. Let dough sit for 10 minutes to rise. (Put 1/2 stick butter in cookie sheet to melt in oven while dough is rising.)

6.Roll dough out and form (I like to make twists). Lay them out on buttered cookie sheet.

7. Let rise for 10 minutes sitting on the stove.

8. In a small bowl combine:

-1 stick butter

-1 Tbsp garlic powder

-1 Tbsp Italian seasoning

-1 tsp salt

9. Baste risen breadsticks with butter mixture, saving half to baste again after baking.

10. Bake 15-20 minutes.

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Coat again with remaining garlic butter & ENJOY!

Copy Cat SWIG Cookies

I keep miss-placing this recipe that my sister in law and I came up with, so I thought I’d put it here!! 💗 It is such an easy & yummy recipe!

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1 cup better softened

1 1/4 cups granulated white sugar

2 Tbsp milk

2 eggs

1 1/2 tsp pure vanilla extract

1/2 tsp almond extract

3/4 cup canola oil 

1 cup powdered sugar

1/2 tsp baking powder

1 tsp salt

1/2 tsp cream of tarter 

6 cups flour

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Cream together butter and sugar.

Add eggs, vanilla & almond extract, and canola oil and mix till well incorporated.

In a separated bowl, whisk remaining ingredients then add to the creamed mixture and mix well.

Roll dough into 2-3 inch balls and place on a cookie sheet.

Dip a flat bottomed glass cup into the dough to grease, then into granulated sugar, then press balls 1/2 inch thick.

Bake 8-10 Mins @ 375* F and let cool on a cooling rack.

Baked Greek Chicken

1 cup plain non fat Greek yogurt

2 tbsp olive oil

4 garlic cloves, minced

2 tsp Greek rub {I use Pampered Chef's Greek Rub, but if you don't have it, **RECIPE BELOW**}

1/2 tsp salt

1/4 tsp black pepper

Zest from 1 medium lemon

Juice from 1 medium lemon

1/4 bunch fresh parsley, de-stemmed and chopped fine

8-10 chicken pieces {thighs or drumsticks}

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In a small bowl, mix yogurt, oil, garlic, oregano, Greek rub, salt, and pepper, lemon zest and juice and chopped parsley until well combined.

Add chicken to a gallon size Ziploc, pour marinate onto chicken, close bag and massage marinade into chicken.

let rest flat in fridge for 1 hour, massage chicken again, flip to other side and let rest for 1 hour longer.

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Preheat oven to 400 degrees F.

Put chicken into a 9X13 baking dish and cover with tin foil.

Bake for 45 minutes.

Take tinfoil off and bake uncovered for 15 minutes longer.

Turn broiler on to high and broil for 5 minutes or until skin is browned and crispy. 

{This recipe is also great GRILLED!!!}

GREEK RUB

4 tsp dried oregano

2 tsp salt

2 tsp dried thyme

2 tsp ground cinnamon

1 tsp black pepper

1/2 tsp ground nutmeg

1/4 tsp crushed red pepper flakes

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Add all ingredients to a food processor and blend well.

Healthy{er} "normal" Chocolate Chip Cookies

I have been searching for a good "healthier" version of a cookie for quit sometime. Some I will eat, but my family won't. And some, we have thrown in the garbage. {no joke} 

I think I solved our problem!!!

I love the taste of brown sugar in cookies, more than white granulated sugar, so these cookies are right up my alley! 

My husband loves a flatter cookie so these work for him too! 

And they are a healthier version of a "normal" chocolate chip cookie so they are perfect for the health nut in the family. {me} :) 

They also taste like a "normal" cookie so they are perfect for the whole darn family!! Yay!!

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1 cup brown sugar

1/2 cup granulate white sugar

1/2 cup butter

1/2 cup coconut oil

2 eggs

1 tbsp vanilla 

3/4 cup white flour

1 cup wheat flour

3/4 cup oatmeal

1 tsp salt

1 tsp baking soda

2 tbsp ground flax seed, optional

1/2 tsp cinnamon, optional

1 cup chocolate chips {I used 1/2 semi sweet chocolate, 1/2 white chocolate}

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Preheat oven to 375 degrees F. 

Cream butter, coconut oil, and sugars together for 1 minute. 

Add eggs and vanilla and mix til well blended. 

Add all other ingredients, except for chocolate chips, and mix for 2-3 minutes. 

Add chocolate chips and mix till for 15 seconds, or just till mixed in. 

Bake for 12 minutes or till lightly brown. Let cool on pan for 2 mins then transfer to a cooling rack. 

Steak Fajitas

2 lbs thin steak {i used a lean petite sirloin}

1/4 cup olive oil

1/4 cup fresh lime juice

2 cloves garlic, minced

1/4 tsp onion powder

1 tsp cumin

1 tsp oregano 

1/2 tsp crushed red pepper, optional

1 tsp salt

1/8 tsp pepper

2 tbsp butter or olive oil

1 red pepper, de-seeded and sliced

1 green pepper, de-seeded and sliced

1 large onion, peeled and sliced into long strings

1 lb mushrooms, washed {optional}

3 VERY ripe avocados

Fresh pico {recipe here: http://thehungrymama.blogspot.com/2010/02/salsa-fresca.html }

Non fat plain Greek yogurt {or low fat sour cream}

Tortillas {I use whole wheat}

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Put steak in a gallon sized ziploc bag.

In a small bowl, mix together oil, lime juice, and all spices.

Pour over meat, zip bag closed

Massage spice mixture into meat and place in fridge overnight or at least 2 hours.

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Grill meat to personal preference. 

While meat is grilling, saute peppers, onion, and mushrooms in butter, making sure they are still a little crisp.

Set aside.

Mash avocados and season with a little salt, pepper, garlic salt and lime juice. {or add a little pico to it!}

When steak is done, slice, as thin as you can, into 2 inch strips. 

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To make fajita's, spread a small amount of plain greek yogurt onto a tortilla, layer with meat, veggies, guacamole and fresh pico!

Easter Carrot Cake with Cream Cheese Maple Frosting

2 cups flour {could use coconut flour}

2 tsp soda

2 tsp baking powder

1 tsp salt

2 tsp cinnamon

1 tsp nutmeg

1 tsp ginger

1 cup sugar 

1 cup brown sugar 

1 cup oil {vegetable, canola, or melted coconut}

1- 8 oz can crushed pineapple, lightly drained 

2 tsp vanilla

4 large eggs

3 cups peeled & grated carrots {5-6 large carrots}

1 cup pecans, chopped 

1/2 cup raisins 

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Preheat oven to 350 degrees F

Whisk flour, soda, baking powder, salt, cinnamon, nutmeg and ginger in a small bowl. 

In a large bowl, mix sugars, pineapple and oil until well blended. 

Mix in eggs, 1 at a time, and add flour mixture. Mix till well blended. 

Mix in vanilla, carrots, nuts and raisins. 

Divide equally into three 8" or two 9" pans that have been greased and floured. {I also like to put wax paper in bottoms so I know the cakes will come out clean.}

For 8" pans, bake for 30 mins. 

For 9" pans, bake for 40 mins. 

Check center with a toothpick. Done when toothpick comes out clean. 

Cool cake in pans for 15 mins then turn onto wire cooling racks. 

Cool COMPLETELY before frosting. 
{Can be made into cupcakes. Fill 2/3 full and bake 12-15 mins.}

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*Cream Cheese Maple Frosting*

2 - 8 oz pkgs cream cheese, room temperature

1 stick {1/2 cup} butter, room temperature 

1 tsp vanilla

1 tsp cinnamon

1/4 cup PURE maple syrup

3-4 cups powdered sugar

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Beat cream cheese and butter until smooth. 

Add all other ingredients and 1/2 of the powdered sugar and mix. 

Add more powdered sugar until thick enough to spread nicely. 

Mix till fluffy.

Shish-Kabobs

Chicken, pork and/or steak, cut into 1 inch chunks
1 LRG onion, cut into large chunks

1 LRG yellow bell pepper, cut into large chunks

1 LRG red bell pepper, cut into large chunks
1 LRG zucchini, sliced to 1/2 inch thickness
1 LRG yellow squash, sliced to 1/2 inch thickness

1- 8 oz can tomato sauce

1- 4 oz can diced green chilies

2 tbsp Olive oil

2 tsp chili powder 

2 tsp cumin

1/2 tsp dried oregano

1/2 tsp salt 

1/2 tsp mrs dash Fiesta Lime seasoning

Juice of 1 lime

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Put meat, peppers, squash and onions in a large bowl.
Mix all other ingredients and pour over meat mix.
Stack and skewers and grill till chicken is no longer pink. 

Baked Chicken Fajitas

1 1/2 lbs boneless skinless chicken, cut in to strips

1 LRG onion, sliced

1 LRG green bell pepper, sliced

1 LRG red bell pepper, sliced

1- 8 oz can tomatoe sauce

1- 4 oz can diced green chiles

2 tbsp Olive oil

2 tsp chili powder 

2 tsp cumin

1/2 tsp dried oregano

1/2 tsp salt 

1/2 tsp mrs dash Fiesta Lime seasoning

Juice of 1 lime

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Put chicken strips, peppers and onions in the bottom of a 9x13 pan. Mix all other ingredients and pour over chicken. Mix well. Bake uncovered @ 400 degrees F for 30-35 mins. 

Serve on warm tortillas {I used whole wheat} with sour cream {I used Greek yogurt}, guacamole, fresh pico, and shredded cheese.
fresh pico recipe here: http://thehungrymama.blogspot.com/2010/02/salsa-fresca.html

Chicken Philly Sandwiches

1/4 cup of butter

Non stick cooking spray

1 LRG yellow onion, sliced into strips

2 bell peppers, sliced into strips {any color}

1.5 LBS frozen boneless skinless chicken breast {need to be frozen so it makes its own liquid}

2-4 TBSP of KRAFT sweet & spicy chipotle BBQ sauce

1 TSP salt

Hoagie buns 

Sliced cheese

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Spray the bottom of your crockpot with non cook spray. 

Add butter in sliced. 

Then layer: 

Onion, Green pepper and Chicken. 

Top with BBQ sauce and salt. 

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Cook on high for 5-6 hours.  

Serve on hoagie buns with sliced cheese. 

Triple Chocolate Cookies

2 cups flour
3/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/4 cups butter, softened
2 cups sugar
2 eggs 
1 1/2 tsp vanilla
1 cup milk chocolate chips
1 1/2 cups white chocolate chips
1/2 cup chopped walnuts or macadamia nuts, if desired
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Preheat oven to 350 degrees F.
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In a medium sized bowl, mix together four, cocoa, soda and salt.
Beat in butter and sugar until very creamy.
About 3 minutes.
Mix in eggs and vanilla.
Mix in chocolate chips just till well incorporated.
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Bake for 10-11 minutes.
Cookies will be very soft, so slightly cool on pan before transferring to a cooling rack.
Cookies will flatten a little bit when cooled.

Zucchini Bread

1 cup sugar
1 cup brown sugar
3 eggs, beaten
1 cup oil
2 cups grated zucchini
3 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. soda
3 tsp. cinnamon
1/4 tsp. BP
1/2 cup chopped nuts {optional}
1 bag chocolate chips {optional}
1/2 cup raisins or craisins {optional}
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Combine sugars, oil and egg. 
Mix until well blended.
Add zucchini and vanilla.
Sift and measure flour.
Sift together salt, soda, cinnamon and BP and stir into creamed mixture.
Add chopped nuts if desired.
Pour into greased and sugared bread pan.
Bake at 325.
1 hour for 2 large loaves.
30-40 minutes small loaves.
Bread is done when tooth pick comes out clean.

Cookie Salad

I've tried a couple different versions of this recipe and this is by far the best one I've had.
VERY yummy.
My husband askes for it all the time.
That's always a plus.

1 lrg pkg vanilla instant pudding
2 cups buttermilk or heavy cream
2 lrg cans mandarin oranges or 3 small, drained
8 oz. tub cool whip
1 pkg fudge stripe cookies, crushed up into bite size pieces
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Mix vanilla pudding powder with buttermilk till thick.
Fold in mandarin oranges and cool whip.
Stir in crushed up cookies just before serving.

Easy Bean Dip

3 cans kidney beans, drained and rinsed
1 white onion, diced small {purple onion can be used}
1 medium green pepper, diced small
1 large can of diced tomatoes with green chilies {I used Ro Tel} {6 fresh tomatoes may be used}
7-8 oz Catalina dressing
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Mix all prepared ingredients in a medium size serving bowl.
Serve with tortilla chips

Coconut Cookie Bars

This looks like a good one so I had to save it to try soon!

24 Keebler Chips Deluxe Triple Chocolate cookies  {crushed to 3 cups}             

3 TBSP butter or margarine, melted

14 oz. {5 1/3 cups} flaked coconut

1 can {14 oz.} sweetened condensed milk

1/2 cup slivered almonds {optional}

2 1/2 cups chocolate chips {about 15 oz.}

2 TBSP vegetable oil

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In medium bowl combine the 24 crushed KEEBLER CHIPS DELUXE Original cookies and butter.

Press on bottom of ungreased 13 x 9 x 2-inch baking pan.

Bake at 350°F for 10 minutes.
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Meanwhile, in large bowl stir together coconut and sweetened condensed milk.

Spoon dollops on crust.

Use two forks to evenly spread coconut mixture over crust. Sprinkle with almonds, if desired. 

Bake at 350°F for 15 to 20 minutes more or until beginning to brown.
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Meanwhile, in medium microwave-safe bowl combine chocolatechips and oil.

Micro-cook at high about 1 1/2 minutes or until melted, stirring every 30 seconds.

Evenly spread over baked mixture.
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Cool completely on wire rack.

Refrigerate about 1 hour or until chocolate is set.

{Or eat warm if you can't wait!}

Knock-off Wendy's Chili

2 lbs extra lean hamburger
3 tbsp olive oil
1 onion, diced
1 green pepper, diced {green pepper is a must!}
2 cans kidney beans, drained
2 cans petite diced tomatoes
1 small can tomato sauce
1/2 tsp basil
1/8 tsp garlic salt
1/8 tsp onion salt
2-3 dashes of cumin {optional}
1 tsp cinnamon
4 tbsp brown sugar
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In a large pot, cook onion and green pepper in oil for 2-3 minutes.
Add hamburger and cook till almost done.
Add beans, tomatoes, tomato sauce and all spices except cinnamon and brown sugar.
Simmer for 10 minutes with lid on.
Add cinnamon and brown sugar.
Mix well.
Continue to simmer with lid on for another 10 minutes.
Serve with cheese and sour cream.
{great on baked potatoes!}

Sticky Buns

18-24 Rhode's rolls  

1-3oz pkg cook & serve butterscotch pudding

1/2 cup brown sugar

1/2 cup butter

1/2 cup nuts, optional

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Heat oven to 350*

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Let dough thaw just enough to cut them in half.

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In a greased bundt pan, arrange half of the rolls in one 

layer.

Sprinkle 1/2 of the dry pudding and 1/2 of the nuts.

layer the rest of the rolls and sprinkle with the remaining

dry pudding and nuts.

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In a small sauce pan, melt butter and brown sugar.

Mix together until butter and sugar are combined.

Pour over prepared rolls.

Let raise until double in size, then cook for 30 minutes.

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Once out of the oven, turn the pan over onto a plate or pan

and allow the gooey goodness to run out and soak the buns.

Let cool and enjoy!

Chipotle Corn Dip

This looks and sounds so yummy! 

I am definitely trying this soon!

2 cups shredded cheddar cheese

1 cup shredded mozzarella Jack

2 tbsp chipotle peppers in adobo sauce, diced small

1 4 oz can diced green chilies, undrained

1/2 cup Mayo

1/4 tsp garlic powder

1 can of corn, drained

1 small tomato

2 tbsp cilantro, chopped

2 tbsp green onions, sliced thin

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Preheat oven to 350 degrees.

Mix the cheeses, chipotle peppers, green chilies, mayo, garlic powder and corn together.

Pour into an oven safe dish.

Bake 20 minutes or until golden brown and bubbly.

Top with diced tomatoes, green onions, and cilantro.

Serve immediately with tortilla chips.

Fudgy No-Bake Cookies

Everyone I know has some variation of this recipe,

and I myself have tried several different ones throughout the years.

This is one that I just made tonight to take to a Church Relief Society activity for my ward.

WOW!  It was sooo good.  

When I was a child and in Elementary school, we would always have these fudgy cookies on Fridays.  Even though everyone knew that it was near impossible to get someone to trade theirs for anything they wanted of yours, you'd still try. 

I have searched and searched for a recipe that might come close to what I remember having in the lunch room as a child...

I FINALLY FOUND IT!  

And I am so excited!

YUM YUM!

2 cups sugar

1/2 cup milk

1/4 cup cocoa

pinch of salt

1 stick butter

1 cup peanut butter

1 tablespoon vanilla

3 cups oatmeal

1/4 cup coconut {optional}

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In a heavy saucepan bring to a boil the sugar, milk, cocoa, salt and butter.

Let boil for 1 minute. 
{The sugar needs to completely dissolve or it will have a sugary texture instead of being creamy.}
 Add peanut butter, vanilla, oatmeal and coconut.

Drop mixture by the teaspoonfuls, onto a sheet of waxed paper, until cool, or spread into a cookie sheet.

The Ultimate Thanksgiving Green Beans

I didn't grow up with green bean casserole and I have never learned to like it as an adult. 
I grew up with sauteed onion and bacon in my green beans! 
As Racheal Ray would say, "Yum-O!"

1/4 cup butter
1 small onion, diced
1 lb. bacon, cut up into small pieces
4-6 small cans green beans, drained
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Melt butter in a lrg. pot.
Add bacon and cook till browned and crispy.
Add onion and cook till clear.
Once onions are clear, add in the green beans.
Simmer covered 10-15 minutes.

Lion House Rolls {Rose Shaped}

These rolls are so good.  They are a staple at the Thanksgiving dinner table at the in laws house.  I just love this rose shape for the rolls... plus it's two rolls in one and when pulled apart, perfect for putting jam or honey butter in it!
To learn how to do this pretty rose, click here.

2 cups warm water {110-115 degrees}

2/3 cup nonfat dry milk {instant}

2 Tb. dry yeast

1/4 cup sugar

2 tsp. salt

1/3 cup shortening {butter or margarine}

1 egg

5-5 1/2 cups flour, all purpose {bread flour can be used if you have it on hand}

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In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves.

Add the yeast to this mixture then the sugar, salt, shortening, egg and 2 cups of the flour.

Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes.

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Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes.

The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand.

Add approximately 1/2 cup of flour and mix again. {This can be done by hand or mixer}

The dough should be soft, not overly sticky, and not stiff.

{It is not necessary to use the entire amount of flour}

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Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl.

Turn the dough over in the bowl so it is covered with the oil.

{This helps prevent the dough from drying out.}

Cover with plastic and allow to rise in a warm place until double in size.

Sprinkle a cutting board or counter with flour and put the dough on the flour.

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It is now ready to roll out and cut into desired shape and size of rolls.

Place on greased {or parchment lined} baking pans.

Let rise in a warm place until the rolls are double in size {approx. 1-1 1/2 hours}.

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Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction.

Brush with melted butter while hot.

Yields 2 to 2 1/2 dozen rolls.