My mom makes this and it's one of our most favorite cakes :)
Yogurt Cake
INGREDIENTS:
1 white cake mix
2-4 eggs
4 6 oz yogurts (berry flavors work well but you can use any flavors)
1 container whipped topping
DIRECTIONS:
Mix cake mix, two of the yogurts and the same amount of water and eggs the mix calls for.
Leave out the suggested amount of oil. Pour in greased 9x13 pan.
Bake according to the box directions.
Use the toothpick test to check for done-ness.
Mix the remaining two yogurts with the whipped topping and use this to frost the cake.
Other Variations . . . .
Raspberry Yogurt Cake (Stephanie Ashcraft)
INGREDIENTS:
1 white cake mix
1 6 oz raspberry yogurt (her son requests blueberry yogurt so you can use other flavors as well)
Topping:
1 8 oz whipped topping, thawed
1 6 oz raspberry yogurt
DIRECTIONS:
Preheat oven to 350. Prepare cake according to package.
Gently stir in yogurt. Pour batter into a greased 9x13 pan.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean; let cool for 15-20 minutes and then chill for 4 hours.
In a bowl, mix together the whipped topping and yogurt. Spread over the cake. Store in refrigerator.
Doctored Cake Mix (Rylee Neibaur)
INGREDIENTS:
1 18 oz cake mix, desired flavor
1 3 oz pkg instant pudding, same flavor as cake
1 c sour cream or Greek yogurt
1 c vegetable oil
4 eggs
½ c milk
1 t vanilla
Pinch of salt
DIRECTIONS:
You can add extras such as chocolate chips, nuts, etc. Bake as directed.
Monday, November 26, 2018
Tuesday, August 14, 2018
Cowboy Cornflake Cookies
Wowza! These were fantastic and I am NOT losing this recipe :)
INGREDIENTS:
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
1 cup white sugar
1 tablespoon milk
1 1/2 teaspoons vanilla
2 eggs
1 cup crushed corn flakes
2 1/2 cups quick oats
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup shredded, sweetened coconut
1 cup chopped walnuts or pecans (optional)
1 1/2 cups chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees.
Cream together the butter and sugars until light and fluffy. Add the milk, vanilla and eggs and beat well.
Stir in cornflake crumbs and oatmeal. Add the flour, baking soda and salt and mix. Stir in the coconut, nuts, if using, and chocolate chips.
Place tablespoon-sized balls of dough on a lightly greased or lined cookie sheet and bake for 8-10 minutes until lightly golden around the edges. (I used a medium ice cream scoop and baked them til golden- about 12-13 minutes.)
Makes 3-4 dozen, depending on size.
INGREDIENTS:
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
1 cup white sugar
1 tablespoon milk
1 1/2 teaspoons vanilla
2 eggs
1 cup crushed corn flakes
2 1/2 cups quick oats
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup shredded, sweetened coconut
1 cup chopped walnuts or pecans (optional)
1 1/2 cups chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees.
Cream together the butter and sugars until light and fluffy. Add the milk, vanilla and eggs and beat well.
Stir in cornflake crumbs and oatmeal. Add the flour, baking soda and salt and mix. Stir in the coconut, nuts, if using, and chocolate chips.
Place tablespoon-sized balls of dough on a lightly greased or lined cookie sheet and bake for 8-10 minutes until lightly golden around the edges. (I used a medium ice cream scoop and baked them til golden- about 12-13 minutes.)
Makes 3-4 dozen, depending on size.
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| Meet my new best friend :) What a killer thrift store find, eh? |
Strawberry Cheesecake Fluff
Another incredible fruit salad recipe :)
INGREDIENTS:
1 8 oz tub whipped topping or 3 cups homemade cool whip
2 1/2 cups vanilla yogurt
1 3.4 oz cheesecake instant pudding mix packet
3 cups fresh strawberries quartered
DIRECTIONS:
Fold the whipped topping into the vanilla yogurt.
Sprinkle the pudding mix on top and mix well. Place in the refrigerator for 15 minutes and then mix again, letting the pudding mix dissolve.
Just before serving, stir in the strawberries.
INGREDIENTS:
1 8 oz tub whipped topping or 3 cups homemade cool whip
2 1/2 cups vanilla yogurt
1 3.4 oz cheesecake instant pudding mix packet
3 cups fresh strawberries quartered
DIRECTIONS:
Fold the whipped topping into the vanilla yogurt.
Sprinkle the pudding mix on top and mix well. Place in the refrigerator for 15 minutes and then mix again, letting the pudding mix dissolve.
Just before serving, stir in the strawberries.
Thursday, July 12, 2018
Strawberry Jam (Instant Pot or Pressure Cooker)
Came across this simple yet fantastic recipe from OGT. Love her blog, love this recipe :)
INGREDIENTS:
1 lb. strawberries
1/8 cup sugar
1 orange
DIRECTIONS:
Start by prepping the strawberries. Rinse them thoroughly, then remove the greens with a paring knife. Slice the strawberries in half and place them into the pot of your Instant Pot.
Sprinkle the sugar over the top of the halved strawberries and allow them to sit for 10 minutes or so. The sugar will release the juices from the strawberries, which is necessary for the Instant Pot method to work.
Use a reamer or juicer to juice the orange, then pour 1 ounce of the fresh orange juice over the strawberries and sugar.
Lock the lid of your Instant Pot, then select the “Manual” option. Cook on high pressure for 1 minute, then wait 15 minutes after the cooking is done for the pressure to release naturally.
The strawberries will have cooked down into a thick compote of sorts.
Transfer the mixture to your blender or use an immersion blender to achieve your desired jam texture.
INGREDIENTS:
1 lb. strawberries
1/8 cup sugar
1 orange
DIRECTIONS:
Start by prepping the strawberries. Rinse them thoroughly, then remove the greens with a paring knife. Slice the strawberries in half and place them into the pot of your Instant Pot.
Sprinkle the sugar over the top of the halved strawberries and allow them to sit for 10 minutes or so. The sugar will release the juices from the strawberries, which is necessary for the Instant Pot method to work.
Use a reamer or juicer to juice the orange, then pour 1 ounce of the fresh orange juice over the strawberries and sugar.
Lock the lid of your Instant Pot, then select the “Manual” option. Cook on high pressure for 1 minute, then wait 15 minutes after the cooking is done for the pressure to release naturally.
The strawberries will have cooked down into a thick compote of sorts.
Transfer the mixture to your blender or use an immersion blender to achieve your desired jam texture.
Hard-Boiled Eggs (Instant Pot or Pressure Cooker)
Tried this recipe and loved it!
Place a trivet at the bottom of the inner Instant Pot pan. Place eggs on top of trivet, stacking evenly if necessary…..
Add one cup of water to the pan. Close the lid and set Instant Pot for 5 minutes on Manual at HIGH pressure…..
Allow pot to release the pressure naturally for 5 minutes, then very carefully quick release any remaining steam.
Scoop eggs out of pot and place in an ice bath for 5 minutes…..et voila! These are so easy to peel, easy to make, and easy to eat!
Place a trivet at the bottom of the inner Instant Pot pan. Place eggs on top of trivet, stacking evenly if necessary…..
Add one cup of water to the pan. Close the lid and set Instant Pot for 5 minutes on Manual at HIGH pressure…..
Allow pot to release the pressure naturally for 5 minutes, then very carefully quick release any remaining steam.
Scoop eggs out of pot and place in an ice bath for 5 minutes…..et voila! These are so easy to peel, easy to make, and easy to eat!
Tuesday, July 10, 2018
Crockpot Rotisserie Chicken
I call this Rotisserie Chicken although it isn't actually rotisserie chicken because it tastes just like it. I like to use this recipe for everything :)
INGREDIENTS:
4 organic, boneless skinless chicken breasts
1/2 cup chicken stock
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 dried oregano teaspoon
DIRECTIONS:
Place chicken in slow cooker. Sprinkle chicken breasts with all the spices.
Add chicken stock.
Cover and cook on low for 4-6 hours.
Shred chicken with two forks. Cool completely and if you want to freeze, divide into Ziplock baggies. This makes just about six cups total and I like to divide the shredded chicken into three portions with 2 cups each.
INGREDIENTS:
4 organic, boneless skinless chicken breasts
1/2 cup chicken stock
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 dried oregano teaspoon
DIRECTIONS:
Place chicken in slow cooker. Sprinkle chicken breasts with all the spices.
Add chicken stock.
Cover and cook on low for 4-6 hours.
Shred chicken with two forks. Cool completely and if you want to freeze, divide into Ziplock baggies. This makes just about six cups total and I like to divide the shredded chicken into three portions with 2 cups each.
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| Looking good! |
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| All done :) |
Monday, July 9, 2018
Chicken Tetrazzini
My mother says this recipe comes from her friend (she brought this dish after my mom had a baby). My sisters and I have been begging my mom for it and now I'm excited that I finally get to make/share it. I hope you like it, too :)
INGREDIENTS:
Chicken
Mushrooms
Angel Hair Pasta
1 T of Oil (Vegetable or Olive)
Half & Half
Whole Milk
Minced Garlic
Butter
Shredded Parmesan Cheese
DIRECTIONS:
There are several routes you can take to achieve cooked chicken. My mom boils hers in water with celery and onion(for flavoring but she discards the veggies afterwards). You could use a Rotisserie chicken, Instant Pot, crock pot, etc.
Boil water and cook your pasta with 1 T of oil.
Sauté mushrooms in minced garlic and butter (you won’t need to use minced garlic in sauce if you use it here).
Make the sauce. Melt 3 quarters of a cube of butter, add 2-3T of flour and 3-4 cups of half and half and a little bit of whole milk or evaporated canned milk—add to desired consistency. Season with garlic or garlic salt (if you didn't use minced garlic when you sauteed the 'shrooms).Then add shaved or shredded Parmesan (definitely not powdered)—the more the better (unless you're baking this--then add cheese after you have baked it).
If you wanted to, you could call it quits right now and devour this like a crazy person. However, some people like to bake this so that the sauce bakes into the noodles. A word of caution though: if you choose to bake this, you are probably going to need to thin out the sauce with some chicken broth because the sauce kind of evaporates in the oven. We haven't figured out the right temperature/time to bake this at but we are guessing that since everything is already cooked then you don't have to bake for very long. We are guessing like maybe 10 minutes at 350 degrees.
Then, serve with some fresh French bread, butter, and some veggies and et voila! You've got dinner :)
INGREDIENTS:
Chicken
Mushrooms
Angel Hair Pasta
1 T of Oil (Vegetable or Olive)
Half & Half
Whole Milk
Minced Garlic
Butter
Shredded Parmesan Cheese
DIRECTIONS:
There are several routes you can take to achieve cooked chicken. My mom boils hers in water with celery and onion(for flavoring but she discards the veggies afterwards). You could use a Rotisserie chicken, Instant Pot, crock pot, etc.
Boil water and cook your pasta with 1 T of oil.
Sauté mushrooms in minced garlic and butter (you won’t need to use minced garlic in sauce if you use it here).
Make the sauce. Melt 3 quarters of a cube of butter, add 2-3T of flour and 3-4 cups of half and half and a little bit of whole milk or evaporated canned milk—add to desired consistency. Season with garlic or garlic salt (if you didn't use minced garlic when you sauteed the 'shrooms).Then add shaved or shredded Parmesan (definitely not powdered)—the more the better (unless you're baking this--then add cheese after you have baked it).
If you wanted to, you could call it quits right now and devour this like a crazy person. However, some people like to bake this so that the sauce bakes into the noodles. A word of caution though: if you choose to bake this, you are probably going to need to thin out the sauce with some chicken broth because the sauce kind of evaporates in the oven. We haven't figured out the right temperature/time to bake this at but we are guessing that since everything is already cooked then you don't have to bake for very long. We are guessing like maybe 10 minutes at 350 degrees.
Then, serve with some fresh French bread, butter, and some veggies and et voila! You've got dinner :)
Tuesday, July 3, 2018
Crack Chicken Sandwiches
Maybe I'm like 10 years late to this trend but I'm glad I finally got on the Crack Chicken bandwagon :) These delightful sandwiches were served at my niece's blessing luncheon and they are amazing! This was the recipe they used :)
INGREDIENTS:
2 Pounds Chicken Breasts Boneless and Skinless
2 8 Ounce Blocks Cream Cheese, Cut into Cubes
2 1 Ounce Packets Dry Ranch Dressing Mix
8 Ounces Bacon Cooked and Crumbled
6 High Quality Rolls
6 Slices Extra Sharp Cheddar Cheese
1 Red Onion Thinly Sliced
Prepared Barbecue Sauce
DIRECTIONS:
Pat the chicken breasts dry with paper towel. Place them in the crockpot. Top evenly with cream cheese cubes then spinkle the dry ranch evenly over the top. Cook on low for 6-8 hours or on high for 4 hours. Chicken is ready when it can easily be shredded with a fork.
When chicken is cooked, shred it. Add cooked bacon. Give the mixture a stir to evenly combine everything.
Spoon one portion of chicken mixture on half of a good quality rolls, top with cheese and set under the broiler just until cheese has melted.
Spread BBQ sauce on second half of the bun and top with a thin slice of red onion. Serve.
INGREDIENTS:
2 Pounds Chicken Breasts Boneless and Skinless
2 8 Ounce Blocks Cream Cheese, Cut into Cubes
2 1 Ounce Packets Dry Ranch Dressing Mix
8 Ounces Bacon Cooked and Crumbled
6 High Quality Rolls
6 Slices Extra Sharp Cheddar Cheese
1 Red Onion Thinly Sliced
Prepared Barbecue Sauce
DIRECTIONS:
Pat the chicken breasts dry with paper towel. Place them in the crockpot. Top evenly with cream cheese cubes then spinkle the dry ranch evenly over the top. Cook on low for 6-8 hours or on high for 4 hours. Chicken is ready when it can easily be shredded with a fork.
When chicken is cooked, shred it. Add cooked bacon. Give the mixture a stir to evenly combine everything.
Spoon one portion of chicken mixture on half of a good quality rolls, top with cheese and set under the broiler just until cheese has melted.
Spread BBQ sauce on second half of the bun and top with a thin slice of red onion. Serve.
Friday, March 16, 2018
Instant Pot Zesty Lime Chicken Tacos (Gluten Free)
My friend, Becca shared this recipe with me and it is soooo good! I don't have an Instant Pot (yet) but I tried this in the crock pot and it was just as tasty just not as fast lol
Zesty Lime Chicken Tacos
INGREDIENTS:
5-6 Frozen Chicken Breasts
1/2 Bottle of Zesty Lime Vinaigrette
1 Bottle of Salsa Verde
1 Can Diced Green Chilies
1/2 Can Diced Jalapenos
Juice from 2 Limes
DIRECTIONS:
Add all ingredients to the Instant Pot (or Slow Cooker). If you're using the IP, cook for 18 minutes (if you're using more than 4 frozen chicken breasts then bump up the time to 20 minutes), shred chicken, and put it back in the juices. If you're using the Slow Cooker, cook for 4-6 hours on high.
Serve over warmed corn tortillas with cheese and top with your favorite toppings.
Zesty Lime Chicken Tacos
INGREDIENTS:
5-6 Frozen Chicken Breasts
1/2 Bottle of Zesty Lime Vinaigrette
1 Bottle of Salsa Verde
1 Can Diced Green Chilies
1/2 Can Diced Jalapenos
Juice from 2 Limes
DIRECTIONS:
Add all ingredients to the Instant Pot (or Slow Cooker). If you're using the IP, cook for 18 minutes (if you're using more than 4 frozen chicken breasts then bump up the time to 20 minutes), shred chicken, and put it back in the juices. If you're using the Slow Cooker, cook for 4-6 hours on high.
Serve over warmed corn tortillas with cheese and top with your favorite toppings.
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