Sunday YUM!!

Oh man... I don't even like peanut butter and I ate a tons of these.

Peanut Butter Rice Krispy Treats With Chocolate Frosting

Ingredients:

• 1 cup sugar
• 1 cup corn syrup
• 1/4 cup butter
• 1 cut peanut butter
  
• 6 cups Rice Krispies
• Chilled 13 x 9 pan
• Frosting:
• 12 oz Hershey's milk chocolate chips
  

Directions:

• Heat the sugar, corn syrup and butter until it comes to a boil.
• Remove from the heat and stir in the peanut butter.
• Stir in the Rice Krispies.
• Press the mixture into the chilled 13 x 9 pan. Spread chocolate frosting on top. Chill in the fridge.
• Frosting:
• Melt chocolate chips and spread on the bars immediately.
  

YUMMMMO!!!

P.S
I tried reading through everyone's comments on my "ask me anything" blog but there were SO many comment about vaccinations that I gave up. So, I'll start another "ask me anything" blog this week! SORRY!

Some yummies

Ive been drooling over all the recipes at Favorite Family Recopies



I made this cake last night. Let me just tell you its SO easy and YUMMMMMMY!!

Better then you know what cake....

1 pkg. devil's food, chocolate, or German chocolate cake mix
1 can sweetened condensed milk
caramel ice cream topping
1 (8 oz.) container frozen whipped topping, thawed
4-5 Health or Skor bars, chopped up

Bake cake according to package directions for a 9x13 inch pan; cool for about 5 minutes. Using the handle of a wooden spoon, poke holes into the cake. Let the cake cool for a little while. Slowly pour sweetened condensed milk over the cake, letting it sink into the holes; then drizzle some of the caramel over the top of the cake. Let cake cool completely (I usually cover it and put it in the fridge for a while). Top cake with whipped topping. Decorate the top of the cake with candy bar chunks and swirls of caramel topping. Refrigerate a little longer, then serve!


Tonight I'm making that Coconut Chicken I posted a few weeks ago.

YUMMMMMY recipes

I saw these recipes on another blog and I want to cook them now!!!!

Coconut Chicken

12 chicken tenders
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 tsp garlic powder
3/4 tsp table salt
1/4 tsp pepper
1/4 tsp onion powder

preheat oven to 450 degrees.
Give coconut a rough chop so it's about the same size as the panko pieces.
Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.
Working with a few chicken tenders at a time, dredge in flour. Dip in egg, then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
Place chicken tenders on a foil-lined baking sheet that has been sprayed with non-stick cooking spray. You can drizzle or spray olive oil on top for a crispier tender.
Bake in 450 degree oven for about 20 minutes or until juices run clear. If tenders are on the small side, they could even be done in about 15 minutes. If they're big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.

Pineapple Dipping Sauce

1 cup yogurt (I've used pineapple yogurt too)
1 can pineapple tidbits
2 Tbsp powdered sugar
1/4 cup coconut
2 Tbsp coconut milk

combine all, refrigerate until ready to use.

The great thing about this recipe is you can change it up a bit. I've bought pineapple yogurt and just used that. I've substituted sour cream when I didn't have yogurt. I've omitted the coconut milk and just added coconut. Play around with it until it's to your liking. The above recipe is my fav though.

Mexican Chicken

1 whole chicken OR 4 chicken breast

10 pkg flavored Doritos (I've used anything from plain chips to spicy flavored chips. Choose what you like), crushed

1/2 or 1 whole onion or 1 Tbsp minced onions

1 cup chicken broth

1 can cream of celery soup

1 can cream of chicken soup

1 can rotell tomatoes

1 Tbsp chili powder

16 oz cheddar cheese

Start out by layering the bottom of a 9x13 pan with crushed chips, then onion, chicken and pour the broth over the top. In a bowl combine the cream soups (I've also used 2 cream of chicken soups) with the rotell (I've also mixed crushed tomatoes with green chilis when I haven't been able to find rotell overseas) and chili powder. Pour over other ingredients and top with cheese. Bake at 400 for 30 minutes

Roasted Ravioli's
2 tablespoons milk

1 egg

3/4 cup Italian seasoned bread crumbs (this can easily be done by just adding some basil and oregano to some plain bread crumbs)

1/2 teaspoon salt (optional)

1/2 (25 ounce) package frozen raviolis (any flavor)

vegetable oil for frying (enough to generously cover the bottom of the pan, but you don't want too much)

grated Parmesan cheese

marinara sauce

Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, then coat with breadcrumbs.

In a large heavy pan, pour oil about an inch deep. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.

All recipes from here...enjoy!!!!!

OCD Grocery List

I wish I had a scanner, so you could see my grocery list. I guess I am OCD. I have my list by isles and I write down what I need on every isle. This is so I do not forget anything, and let me tell you almost every time I forget something and have to go back and get it. Every week I make a "meal" plan for our house. We dont have to stick by it but it make it a lot easier when I get home from work. I just pull out my meal plan and pick something to make. Here is this weeks meal plan:

Monday- Bread Crumb Chicken and mixed veggies.
Tuesday- Pineapple Pork Chops with Veggies
Wednesday-Chicken Tacos (Crockpot style) and corn on the cob
Thursday-Healthy Baked Lasagna with salad
Friday- We usually go out to eat with friends

I'll post these recipes tomorrow... But tonight for the big game I'm cooking... Steak, mashed potatoes, corn, homemade salsa and chocolate cake YUMMY!!

I have alot of work to do.. I better get cooking!

This recipe is from The Pioneer Woman

Ingredients

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups Cilantro (more To Taste!)
• ½ whole Lime Juice

Preparation Instructions

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.