I made this for company camping trip. It was gone before anything else and I recieved several positive comments and requests for the recipe! Very easy to make and VERY tasty!!!
Sweet Squash Treat in the Crockpot Recipe
My Squash Sweet Treat in the Crockpot recipe will make your family wonder why you didn’t cook like this before! We’ve all had stews, casseroles, soups, and more in the crockpot. I like to add all kinds of vegetables and spices to liven it up a bit – but one thing I had never tried before today was squash! I had a big butternut squash and a bunch of other veggies to use up, and the crockpot just happenned to come to mind. So this is what I did…
I took about a pound of turkey cutlets, potatoes, other misc veggies, and an entire butternut squash and then cooked them together for 3 hours! I took the squash out when it was all over, and put it in a bowl and mashed it up with butter – but guess what?! The rest of the stuff in the crockpot took on the sweet squash flavor! I have to say it was truly delicious. if you want to do the same here are the ingredients that you’ll need:
- 1 medium butternut squash peeled and cut into 4-5″ pieces
- 6 medium potatoes chopped roughly
- 1 large onion mined
- 1 med red and 1 med green pepper minced
- 2 banana pepper chopped
- 4 medium carrots quartered and sliced
- 2 fresh garlic cloves chopped
- 1 lb fresh turkey cutlets
- About 1 qt of fat free chicken broth
- salt and pepper to taste
- 2 tbsp italian spices
Basically – you chop it up, put it in, add the broth, turn on the crockpot to 350 degrees, and go do something else for 3 hours! Then take the squash pieces out with a slotted spoon in a separate dish, and mash with butter. Tonight I took out the potatoes and veggies in one bowl, and put the meat in another. I have to say – I’ve cooked a lot of good things in the crockpot before, but this stuff really took the cake! Do you have a favorite crockpot recipe?
Italian Spaghetti
My Italian Spaghetti recipe with meatballs is not only authentic – it’s much better tasting than traditional spaghetti! I think people forget sometimes how easy it is to make your own sauce and make homemade meatballs to go along with it! Forget about those over processed crappy meatballs in the bag at the store, get the kids involved and have them help you make meatballs for spaghetti from scratch! They will love helping you make them, but more importantly they will love helping your family EAT THEM!
Ingredients needed for Italian Spaghetti Sauce:
Sauce
- 1 large onion
- 1 can tomatoes
- 2 cans tomato paste
- 1 qt. water
- teaspoon sugar
- salt and pepper to taste
Instructions:
Fry onion in oil until brown. Mix all other ingredients with onion and cook down until thick.
Ingredients needed for Italian Meatballs from scratch:
Meatballs
- 2 cups bread crumbs
- 1/2 cup grated italian cheese
- 2 cloves garlic, chopped
- 1 small onion, grated
- 2 pounds ground beef
- 2 eggs
- fresh parsley, chopped
- salt and pepper to taste
Instructions:
Mix all ingredients together adding a bit of water while mixing, which will make the balls light and fluffy. Brown the meat balls; drop into the sauce. Let the sauce cook down slowly until done. Cook spaghetti according to package directions and mix with sauce when done. I hope you like these as much as my family does!
No Bake Fudge Brownies
My No Bake Fudge Brownies recipe is perfect for a day when you want something quick, something sweet, and something easy to make! You only need 4 ingredients and the recipe is so easy, you can have your kids help you make it! Why pay the high mall prices for gourmet chocolate when you can make your own right in your own kitchen?
Here’s the ingredients you’ll need for No Bake Fudge Brownies:
- 12 ounces semi sweet chocolate morsels
- 14 ounce can sweetened condensed milk
- 8 1/2 ounce package chocolate wafers, finely crushed
- 1 cup chopped nuts, divided
Here’s the directions to make them?
Using a double boiler, melt semi sweet chocolate morsels over hot (not boiling) water; stir until smooth. Add sweetened condensed milk, chocolate wafers crumbs, and 1/2 cup nuts; stir until well blended. Press into foil- lined 8-inch square pan. Press remaning 1/2 cup nuts into top of brownie. Let stand at room temperature until firm. Cut into two inch squares.
Bread Pudding Recipe
My bread pudding recipe has been a family tradition at holidays for as long as I can remember. The funny thing about is I had this recipe I used for 5-6 years that had the bread pudding, and a nice sauce over the top that made it “extra” good. Since I only made it at holidays it wasn’t exactly a recipe I had in my head. Then for some reason I lost it and couldn’t find it the following year. I made bread pudding, but it just wasn’t the same.
Everyone groaned and moaned about “the sauce”, but as hard as I tried I just couldn’t duplicate it. Just the other day I came across this long sought after recipe and decided to post it here online for all eternity (so I could never lose it again!). I hope you enjoy it as much as we have!
Ingredients you’ll need for bread pudding (and sauce)!
- 3 cups bread cubes
- 4 cups scalded milk
- 3/4 cup white sugar
- 1 tablespoon butter
- 1/2 teaspoon salt
- 4 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup white sugar
- 1/2 cup butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
It’s pretty basic to make – just follow these steps:
1. Preheat oven to 350 degrees F.
2. Butter an 8×8 inch glass baking dish. Soak bread in hot milk for five minutes. Stir in 3/4 cup sugar, 1 tablespoon butter, salt, eggs, and 1 teaspoon vanilla extract.
3. Line a roasting pan with a damp kitchen towel. Place baking dish on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake for 60 minutes. Cool on wire rack.
4. While pudding cools, combine 1 cup sugar, 1/2 cup butter, cream, and 1 teaspoon vanilla in a large saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm bread pudding.
There you have it! Bookmark this page, as far as I’m concerned this is the best bread pudding recipe ever (and I’ve used dozens!).
Puppy Chow Recipe
This puppy chow recipe is a great snack and easy for the kids to make! How can you beat the combintion of cereal, chocolate, peanut butter, and sugar?! We make big batches at once and then give the kids little baggies to carry around for snacks. This is also a great recipe for family get together’s, picnics, holidays, cookouts, etc.
These are the ingredients you’ll need to make puppy chow:
- 6 cups crispy corn and rice cereal
- 1 2/3 cups peanut butter and milk chocolate morsels
- 1/4 cup creamy peanut butter
- 1 cup sifted powdered sugar
Making it is soooo simple!
Place cereal in large bowl, set aside. In heavy small saucepan melt morsels and peanut butter over low heat stirring until combined. Pour over cereal, stirring gently until coated. Transfer cereal mixture to large plastic bag. Sprinkle powdered sugar over cereal mixture. Seal bag. Gently shake until cereal mixture is coated with powdered sugar. Spread on wax paper to cool. Store in an airtight container.
Pretzel Salad Recipe
This Pretzel Salad recipe is a summertime classic – and the name might sound a bit weird, but you should give it a chance! The crust is made out of crushed pretzels, and then the filling of cream cheese and cool whip is added, topped by frozen strawberries and jello! This recipe is something that a co-worker gave to my wife years ago, and for some reason we had never come accross it. Apparently it’s a tradition in many families, as much as green bean casserole at holidays! This recipe works well at family gatherings, when you have people coming over, picnics, barbeque’s, and when you need to take a dish with you to pass!
Here’s the ingredients you’ll need:
Crust
- 2 cups crushed pretzels
- 3/4 cup melted butter
- 3 teaspoons sugar
Mix ingredients and press into a 9×13 pan. Bake 8 minutes at 400 degrees F.
Filling
- 1 8 ounce package cream cheese
- 1 cup sugar
- 1 8 ounce container cool whip
Mix cream cheese well with sugar. Fold in cool whip. Spread on cooled crust.
Top Layer
- 6 ounce package strawberry jello
- 2 ten ounce packages frozen strawberries, unthawed
- 2 cups boiling water
Mix together, let stand 10 minutes. Pour over top and chill.
That’s it! This should easily serve 10-12 (or more!).
Best Eclair Cake Recipe
Boy, if I had a dollar for every time my mother made an eclair cake when I was younger – I’d be rich! It seemed like she’d make one of these on a Sunday in a 13×9 glass pan and it would stay in the fridge all afternoon, and by nightfall there would be nothing but some pudding left on the bottom of the pan! It’s best though to make this and let it set a few hours so the graham crackers soften (tastes so much better that way!). I think this is a family classic, and once you make it you’ll probably get stuck making it for years!
Here’s your list of Ingredients for Eclair Cake:
- 18 to 20 graham cracker squares or chocolate graham cracker squares
- 3 cups milk
- 4 packages vanilla or chocolate flavored instant pudding
- 1 container frozen whipped dessert topping, thawed
- 1 contained prepared chocolate frosting
This is all you have to do to prepare and make it:
1. Cover bottom of 13×9x2 inch baking pan with single layer of graham crackers; set aside.
2. In large mixing bowl, combine milk and pudding mix. Beat with an electric mixer on medium speed until smooth and thick. Fold in dessert topping until throughly combined. Spread evenly over crackers. Cover pudding with another layer of crackers.
3. Remove foil seal from frosting and microwave for 45 seconds. Stir frosting then pour over crackers and spread evenly. Cover and chil at least 3 hours or overnight.
Serves about 20 (so it says) – in our house it’s more like 6-8! I guess that depends on how big you cut the pieces.
Fat Free Low Sugar Cherry Cobbler Cake Recipe
My Fat Free Low Sugar Cherry Cobbler Cake Recipe will make you think that you’re eating 1,000 calories per slice, but I guarantee that if you serve this to your friends and family – they won’t have a clue that it’s actually good for them!
One of the challenges to losing weight is finding things that you love to eat that are actually good for you. If you happen to be diabetic, like so many of us are – that even throws an additional kink into the mix! I’ve created a recipe that actually tastes decadant, that the whole family will love – but you can eat it even if you’re counting calories on a diet or watching your blood sugar.
These are the ingredients you’ll need:
- 1 box low or reduced sugar cake mix
- 1 box sugar free instant vanilla pudding mix
- 1 cup unsweetened applesauce
- 2 cups skim milk
- 2/3 cup eggbeaters or imitation eggs
- 1 cup water
- 1 can no sugar added cherry pie filling
As you know the reason cakes are fattening are because of the eggs and oil that each recipe calls for. Many people believe that the only way to get a moist tasty cake is to have real eggs and oil, because that’s they’re function. But I CUT OUT the fat in this recipe by using imitation eggs, and I replace the oil by substituting a cup of unsweetened applesauce.
This recipe is as easy as beans and rice to make. Preheat your oven to 350 degrees. Get a large mixing bowl and put in the cake mix. Get a medium bowl and add 2 cups of skim milk, then mix in the pudding mix – whisking briskly for 60 seconds (then set aside). In the large bowl add 1 cup unsweetened applesauce, 1 cup water, 2/3 cup eggbeaters – and mix well. Add 1 cup of pudding from the other bowl (and eat the rest!), mix well again. In a 9×12 sheet cake pan, spray with non-stick spray, and evenly spread the batter out. Open the no sugar added cherry pie filling and evenly dump over the top of the cake. Then, with a knife pull from one end of the pan to the other in 1″ swaths, first horizontally, then vertically. This pulls the cherry filling inside the cake leaving some on top (and a nice design!).
Bake at 350 degrees for 45 minutes or until a knife pulls out clean from the center. *Please note, stick the knife in the actual “cake” part – don’t expect it to come out clean by sticking it into a spot with pie filling! When you serve this, you can add a dollop of sugar free whipped topping if you like! This is great served warm! I challenge you to serve this to your family and not tell them it’s fat free and low sugar! Then come back to this page and comment letting know what they said…
Here’s a pic of the cake after it’s baked:
Loose Meat Sandwich Recipe
This Loose Meat Sandwich Recipe will be a surprise to you if you haven’t had one before, because it seems like it would be so much like a sloppy joe, or hamburger – but it’s not! I loose meat sandwich is a sloppy joe WITHOUT the sauce, a hamburger that’s “LOOSE”, etc. Although the actual inventor of the loose meat sandwich is debated, it’s roots that trace back to rural IOWA are not. I can only imagine that this sandwich recipe was created because somebody wanted to actually taste the meat, without a tomato base, but cook it in a way (in a diner) where you could cook mass quantities of it in batches without having to make it to order like a burger. In any event – try this recipe, and you will probably be as shocked as I was how good it is (as simple are the recipe is). I didn’t even want to make it, and my oldest son wouldn’t shut up until I did…now I want to make it again!
Ingredients for loose meat sandwich:
- 1 lb GOOD ground chuck (not cheap hamburger)
- 2 teaspoons salt
- 1 medium onion chopped
- 1 tbsp vinegar
- 1 tbsp sugar
- 2 tbsb yellow mustard
- water to cover the meat
You want a heavy skillet, cast iron is best. Cheap pan = bad recipe. Put a little salt in the bottom of the pan, add the ground beef – cook on med-high heat. Add the onion once it’s about half cooked. Chop meat up with a spatula finely. When fully cooked, drain meat in a strainer in sink (don’t rinse), then place back in pan on low heat. Add your vinegar, sugar, mustard, and just enough water to cover the meat – and cook 15-20 minutes by simmering, until the water has cooked away, but DO NOT cook so long that meat sticks to the pan or the liquid is complely gone.
Traditionally these are to be served on steamed buns, or at least lightly toasted in the oven. You eat them with the meat alone on the bun and some mustard – and it’s sheer BLASPHEMY to add ketchup (or cheese)! Trust me, try this recipe one time, and you will love it!
Black Midnight Pudding Cake with Strawberries
My Black Midnight Pudding Cake with Strawberries recipe will have everyone saying “oooohhh and ahhhhh…” after dinner! It’s to die for, and has all the best flavors – chocolate cake, white chocolate pudding, and strawberries! It makes a ton of dessert and you could take this to a dinner party, potluck, picnic, or just about any place you were required to bring a dish and be the life of the party!
Here are the ingredients you’ll be needing:
- 2 1/4 cup al purpose flour
- 2/3 cup cocoa
- 1 1/4 cup water
- 1 tsp salt
- 1 tsp vanilla
- 1 2/3 cup sugar
- 3/4 cup shortening
- 1 1/4 tsp baking soda
- 1/4 tsp baking powder
- 2 eggs
- 1 lb strawberries
- 4 boxes Jello instant white chocolate pudding
- 7 cups milk (to make the pudding)
This is a very, very easy recipe to make. Get a large mixing bowl and mix everything except the last 3 ingredients. Beat for about 3 minutes. Preheat the oven to 350 degrees. Grease and lightly flour a 9×14 glass baking dish or two round cake pans. Bake the 9×14 pan 40-45 minutes or the two round cake pans 30-35 minutes.
While the cake bakes mix all the milk and boxes of instant pudding, beat for 3 minutes and place in fridge. Then wash, and cut the tops off of and slice a pound of strawberries and place in fridge. The cake is done when knife comes cleanly out of the center. Let cake cool for 60 minutes.
Once cake has cooled get an extra large mixing bowl out (4 quart+), preferably glass so you can see the layers. Cut the cake into brownie size squares, take 3-4 squares out and crumble in the bottom of the mixing bowl (enough to cover about 2″ high). Spread a 2″ layer of pudding on top, then another 2″ layer of cake. I usually get about 2 layers of cake and 2 layers of pudding. The pudding should be your last layer on top and then you spread the sliced strawberries over the top it’s ready to serve! I like to make this earlier in the day and then let it chill in the fridge until after dinner! This dessert can easily serve 8-12 people, you could cut the recipe in half for just your family at home (just make sure to bake the cake in a smaller 9×9 pan).
Enjoy!
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