Fun Easter Dirt Cake

This was a fun experiment. It brought out a lot of creativity with me. This dessert was made for an Easter dessert. DELICIOUS according to the family. I will defiantly make it again. I bought the Pails at Target in the $1 section. The flowers came from Micheal's. The bunnies I made with the help of my mom. It's just a Chocolate Mold, painted with Chocolate. I made this according to directions but since my pails were so big I had to make a second one so i had enough. So if you use the pails I did, make sure to DOUBLE everything! =D Have fun and Enjoy!

1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 1/2 cups milk
1 (12 ounce) container frozen whipped topping, thawed
32 ounces chocolate sandwich cookies with creme filling


Chop cookies very fine in food processor. The white cream will disappear.

Mix butter, cream cheese, and sugar in bowl.
In a large bowl mix milk, pudding and whipped topping together.
Combine pudding mixture and cream mixture together.
Layer in flower pot, starting with cookies then cream mixture. Repeat layers.
Chill until ready to serve.

Add artificial flower and trowel. Or Just Flowers And A Chocolate Bunny! Be Creative!
(I WISH I could remember where I found this recipe. It is NOT mine. If you know where to find this original recipe, please let me know)

~ROBYN

Mint Chocolate Cake

1 (18.25 ounce) package chocolate cake mix

MINT FROSTING:
1/2 cup butter or margarine, softened
2 cups confectioners' sugar
1 tablespoon water
1/2 teaspoon peppermint extract
3 drops green food coloring

MINT CHOCOLATE TOPPING:
1 1/2 cups milk chocolate chips
6 tablespoons butter or margarine, softened
1/4 teaspoon peppermint extract

Prepare cake batter according to package directions. Pour into a greased 15-in. x 10-in. x 1-in. baking pan.

Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a bowl, combine the mint frosting ingredients until smooth. Spread over COOLED cake. 

MAKE SURE THE CAKE IS FULLY COOLED BEFORE YOU PUT ON THE MINT FROSTING! AS YOU MAY NOTICE IN MY PICTURE ABOVE, I DID NOT WAIT FOR IT TO COOL COMPLETELY. :-)

For chocolate topping, in a microwave-safe bowl, melt chocolate chips and butter; stir in extract. Spread over frosting.

Refrigerate until set.

~ROBYN

Herb Grilled Chicken and Asparagus

I found this recipe on a blog a long time ago. I wish I knew where. If anyone can find it, let me know so I can give the cook credit. This is an amazing recipe that I LOVED. Enjoy!

Ingredients:
4 Skinless and Boneless Chicken Breasts
1 1/4 Cups Mrs. Dash Zesty Garlic & Herb with a Touch of Orange Marinade
1 Pound asparagus, trimmed
Fresh sliced Tomato

Directions:
1. Place Chicken and 3/4 Cup Marinade in a large Zip-Top plastic Freezer bag, turning to coat.
2. Place Asparagus and 1/4 Cup Marinade in another large Zip-Top plastic Freezer bag, turning to coat.
3. Seal both bags, and chill 30 minutes, turning bags occasionally.
4. Remove chicken and asparagus from marinade, discarding marinade.
5. Grill chicken and asparagus, however you desire, over medium-high heat (350-400).
6. Grill chicken 4 to 5 minutes or until done, basting occasionally with remaining 1/4 cup marinade.
7. Grill asparagus 4 minutes or until crisp-tender, turning occasionally.
8. Remove chicken and asparagus from grill to a serving platter.

Serve with freshly sliced tomatoes. Garnish, if desired.

~ROBYN

Taco Grande

This recipe came from a kids cookbook of mine, but we LOVE it. This is a fun dish for kids to help with if they're capable. Right now my son will just try to eat everything before it gets in the dish. :-) 

1 pound ground beef
1 package (1 oz) taco seasoning
Water
1 jar (16 oz) salsa
8 (6-7 in) flour tortillas
2 cups (8 oz) shredded co-jack cheese
1 green onion
shredded iceberg lettuce
sour cream

1. Preheat oven to 350 degrees. Spray bottom and side of Deep Dish Baker with vegetable oil.
2. Brown ground beef over medium high heat 8-10 minutes, depending on your stove. Drain if desired.
3. Add taco seasoning and amount of water directed on package. Continue cooking according to package directions. Remove pan from heat, Stir in 1 cup of the salsa.
4. Arrange 4 tortillas in bottom and up side of Baker (use 1-2 more if needed/desired) Tortillas will overlap on the bottom of the Baker but not all the area on the side of the Baker will be covered.
5. Spoon ground beef mixture evenly over tortillas. Sprinkle with 1 cup of cheese. Slice green onion. Sprinkle half of the onion over cheese.
6. Top with remaining 4 tortillas (or more) overlapping slightly to create a scalloped edge effect. Press tortillas down over filling. Spread remaining salsa over tortillas. Sprinkle remaining cheese and onion.
7. Bake 30 minutes. Remove from Baker. Let stand 5 minutes. Cut into wedges.

Optional: Top with lettuce and sour cream. We like topping it with Tapatio and Sour Cream.

Enjoy!!

~ROBYN

Skillet Chicken Parmigiana

Found this recipe on the back of a Progresso Bread Crumbs Box. LOVED IT so I have to share it.  NOT my OWN recipe. Sadly. :D But Worth Sharing!

>1/4 cup olive oil
>1 cup chopped onion
>2 cloves of garlic, finely chopped
>1 can (28 oz) diced tomatoes
>2 tsp sugar
>1/2 tsp salt
>1/4 tsp freshly ground pepper
>Fresh Thyme
>Fresh Parsley
>Fresh Basil
>Rosemary
>Anise
>Oregano

>4 boneless skinless chicken breasts
>1/3 cup Progresso Bread Crumbs Italian Style (or make your own)
>1/3 cup freshly grated Parmesan cheese
> 1 egg, beaten
>Shredded Mozzarella Cheese
>Freshly grated Parmesan Cheese

*Beforehand be sure to chop all your ingredients (Makes it easier when it comes down to crunch time). Also, be sure to pound your chicken to flatten it to ¼ in thickness. There are many ways you can pound your chicken. Here’s how I did it; Place a chicken breast inside a gallon Ziploc bag, but do not shut the bag. Using a meat tenderizer or mallet (whatever it’s called) pound the chicken till desired thickness.

*In a saucepan, heat 2 Tbsp of the olive oil over medium heat. Cook onions and garlic in the oil for 2 minutes, stirring occasionally. Stir in tomatoes, sugar, salt, pepper, thyme, parsley, basil, rosemary, Anise, and oregano. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer, stirring occasionally.

*In a shallow dish (I used a Pyrex pie pan) mix bread crumbs and ½ cup Parmesan cheese. Dip chicken into egg, then coat with bread crumb mixture.

*In a skillet, heat remaining oil over medium heat. Cook chicken in oil 10-15 minutes, turning over once or twice, until no longer pink in center. Pour the sauce mixture on top of the chicken. Sprinkle mozzarella cheese and a little extra Parmesan cheese over the chicken; cover and heat until cheese is melted. Sprinkle a small amount of Parsley on top for decoration and taste.

Our side dishes included: A Caesar Salad Mix & Asiago Pepper Pugliese Bread

Jambalaya

We're BACK! We have tons of new recipes to share and can't wait to share them with you! HAPPY COOKING! ;-) Be sure to keep a look out for our Giveaway that we'll be exposing in the next week or so!

A long time ago...in a galaxy far far away... HAHA, just kidding. A long time ago an ex boyfriend and I went to his friends house for the evening. His friends wife made this DELICIOUS and SPICY dish that I fell in LOVE with. It was Jambalaya! I asked her what it was and how to make it. Then I threw together this hearty dish with a little research and experimenting.

2 Boxes of Zataran's Jambalaya Mix
2 lbs of Meat (Shrimp, Chicken, Sausage, Ham, or whatever)
1 Can of Corn
1 Can of Diced Tomatoes
Cayenne Pepper and or Jambalaya Seasoning (Add to your liking)

Prepare Jambalaya Mix according to package.
Halfway through the cooking process, add the can of Corn and Diced Tomatoes.
When complete pour the Cayenne Pepper in according to your preference of spiciness. Or you could always add the Jambalaya Seasoning.

FYI: If you have a different way to prepare this than according to my instructions, feel free to share. This is probably not the 100% way that I usually make it. I really just go by how I feel and all.

Tip: If using cooked shrimp, add it closer to the end as to not overcook the shrimp.

Serve and Enjoy!

Taco Soup

1 lb Ground Beef or Ground Turkey

1 Onion, minced or chopped (I prefer minced)

1 Bell Pepper (any color is fine)

1 Can Tomato Soup

1 Can of Beef Broth

1 Can of Golden Mushroom Soup (must be Golden - not cream of)

1 Can of Pork & Beans

1 Package of Taco Seasoning

1 can of Black Beans

1 can of Corn

Grated Cheese

Sour Cream

Tortilla Chips

Brown meat, onions & peppers. Add the rest of the ingredients EXCEPT the Cheese, Sour Cream, & Tortilla Chips. Heat thoroughly. Serve in bowls with cheese, sour cream & tortilla chips.

Quick and Easy huh?

A friend of ours tried this dish with tortillas and she liked it, so Flour Tortillas are an option as well for dipping. Another friend crunched the chips into the soup. There are so many different ways and things you can do.

Chocolate-Almond Cheesecake Bites

 Crust
1 cup chocolate cookie crumbs (from 15oz box)
1/4 cup butter or margarine, melted

Filling
1 package (8 oz) cream cheese, softened
1/4 cup sour cream
1/4 cup sugar
1 egg
1/4 teaspoon almond extract

Coating
2 1/3 cups semisweet chocolate chips
3 tablespoons shortening
2 oz vanilla-flavored candy coating (almond bark) chopped
1 teaspoon vegetable oil

1. Heat oven to 300 Degrees. Cut 14x12-inch sheet of heavy-duty foil; line 8-inch square pan with foil so foil extends over sides of pan. Spray foil with cooking spray. In small bowl, mix cookie crumbs and butter. Press in bottom of pan.

2. In large bowl, beat cream cheese, sour cream, and sugar with electric mixer on medium speed until fluffy. Beat in egg and almond extract, scraping bowl if necessary. Pour over crust.

3. Bake 30 to 40 minutes or until edges are set (center will be soft, but will set when cool). Cool on cooling rack 1 hour. Cover; refrigerate 1 hour. Meanwhile, cover 2 cookie sheets with waxed paper.

4. Remove cheesecake from pan by lifting foil. Cut into 8 rows by 6 rows, making 48 oblong cheesecake bites (I didn't follow this because if I did they would have been REALLY small so I just cut them the way I felt like). In 1-quart microwaveable bowl, microwave chocolate chips and shortening uncovered on Medium (50%) 3 minutes. Stir; microwave in 15-second increments, stirring after each, until melted and smooth.

5. Work with half of the bites at a time (24 bites); refrigerate other half until needed. Place 1 bite on a fork and dip fork into chocolate to coat. Lift fork from chocolate and allow excess chocolate to drain off. Place on 1 waxed paper-lined cookie sheet. Repeat with second half of bites and second waxed paper-lined cookie sheet.

6. In small microwaveable bowl, microwave candy coating and oil uncovered on High 1 minute. Stir; microwave in 15-second increments, stirring after each, until melted. Spoon into small resealable food-storage plastic bag (Beware, It's Hot!!!). Seal bag; cut tiny hole in corner of bag. Pipe melted coating over dipped bites. Store covered in refrigerator.

I made this recipe for some friends of ours and they LOVED them! Even though it's a long process to make and you may get frustrated, it's so good you'll forget how much time you spent and just enjoy. HAVE FUN!

Hamburger Stroganoff

This recipe is SO GOOD if you make it the original way. In parenthesis you'll find my "healthy" alterations, but I warn you that it does not taste as good as the original way. Also...don't be deceived by it's looks. This is a favorite with the MEN in our family. Us women love it too. It's a recipe from my wonderful grandmother who has passed on. ENJOY!

Ingredients:
1/2 cup minced onion
1 clove of garlic minced
1/2 cup butter
2 tbsp flour (I use Whole Wheat)
1 lb ground beef
1/4 tsp pepper
1 tsp salt
1 lb. fresh mushrooms (cut to your preference) or 6 oz. can (drained)
1 can cream of chicken soup
1 cup sour cream (I used Light Sour Cream)
1 lb egg noodles cooked (I sometimes use Whole Wheat noodles)

Directions:
Saute onion and garlic in butter over medium heat.
Add meat and brown.
Add flour, salt, pepper, and mushrooms. Cook for 15 minutes.
Add soup, and simmer uncovered for 10 minutes
Stir in sour cream and heat through

Serve over egg noodles or stir the sauce and noodles together. Either way tastes good.

Fluffy Pancakes

1 1/2 cup flour (sifted)

2 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1 1/4 cup milk
2 eggs
1 tsp vanilla
2 Tbsp canola oil

Directions:
1. Sift flour into a medium sized bowl. Add sugar, baking powder, baking soda, and salt.
2. Add milk, eggs, vanilla, and canola/vegetable oil
3. Mix all ingredients well (till it looks like pancake batter! Haha)
4. Cook!! You can choose the cooking method.

ENJOY!

They should be light, fluffy and delicious!

Chocolate Trifle

1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy (Or Raspberries, Strawberries. It's The Decorative Topping)

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.

In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.

In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish.(Or Gnarish With Fruit, I Used Raspberries) Refrigerate 8 hours before serving.

Peanut Butter Chocolate Chip Cookies

1/2 cup (1 stick) butter, softened
1/2 cup chunky or smooth peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips

Preparation:

Preheat oven to 375°.

Cream the butter, peanut butter and sugars until light. Add the egg and mix until fluffy.
Blend the flour, baking powder, soda and salt together well. Add these dry ingredients to the butter mixture. Add the chocolate chips.

Drop cookie dough by teaspoonfuls onto lightly greased baking sheets.

Bake for 10-12 minutes at 375°.

Cool, if desired and Enjoy!

Hashbrown Egg Bake

Note: You can make this ahead of time, but don't add the eggs till your ready to cook. Also, if you put the dish with the Hash Brown mixture in the fridge overnight pull it out approximatly 30mins to an hour before you cook.

1 (32 ounce) bag of frozen cubed hash brown potatoes, thawed (Potatoes O'Brien optional)
1 pound sliced bacon, cooked and crumbled (Fresh tastes better than Bacon Bits)
1 pound pork sausage (optional)
1 cup shredded cheddar cheese, divided (Experiment with different cheeses)
1/4 teaspoon salt
8 eggs
2 cups milk
1 dash paprika

Preheat oven 350 degrees.

In a large bowl, combine hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13-in. x 9-in. x 2-in. baking dish.

In a bowl, beat eggs and milk until smooth; pour over hash brown mixture.

Sprinkle with paprika.

Bake, uncovered, at 350 degrees F for 45-50 minutes until golden.

Top with the remaining cheese.
Note: I recommend putting the cheese topping on when you have approximately 5 minutes left of baking so it melts nicely. You can even put it on Broil for a minute or so and let the cheese brown and become crispy.

Cake Sandwich Cookies aka Oreo Cakesters

>1 cake mix (Any kind you want, Be Creative)

>1/3 c oil

>2 eggs

*Mix all together. Roll into small balls and put on cookie sheet. Bake at 350'F for 8 to 10 minutes. Take out when cookies crackle on top.

***Other Information: The Anderson way is Milk Chocolate cake mix and White Chocolate Chips. Devil's food and frosting make Oreo; add 1 bag of any kind of baking chips (chocolate butterscotch, peanut butter, M&M's, vanilla etc.) Or use a white or yellow mix and roll balls in cinnamon sugar for snickerdoodles.

Frosting:

>1 8 oz pkg cream cheese

>1 cube margarine or butter

>3/4 bag (2lb I think) powdered sugar (This step was a little confusing to me)

>1 tsp vanilla.

*Mix all together. Definately make sure cookies are cool before frosting them.

Chewy Oatmeal Chocolate Chip Cookies

Ingredients
>1 cup butter, softened
>1 cup packed light brown sugar
>1/2 cup white sugar
>2 eggs
>2 tsp vanilla extract
>1 1/4 cups all-purpose flour (I use Whole Wheat)
>1/2 tsp baking soda
>1 tsp salt
>3 cups quick-cooking oats
>1 cup chopped walnuts (optional)
>1 cup semisweet chocolate chips

Directions
*1. Preheat oven to 325'F
*2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt, stir into mixture until just blended. Mix in the quick oats, walnuts (optional), and chocolate chips. Drop by spoonfuls (I use a small cookie scooper) onto ungreased (I use parchment paper on top of the cookie sheet) cookie sheets.
*3. Bake for 10-12 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring them to a wire rack to cool completely.