2 cups flour
1/3 cup cocoa
1/3 cup brown sugar-packed
2 tsp baking powder
3/4 tsp baking soda
1/8 tsp salt
1/2 cup butter (that’s 1 stick)-and it has to be butter. No margarine.
1 beaten egg yolk
8 oz. sour cream
Mini chocolate chips (I have always used regular chocolate chips), amount desired
Mix together the flour, cocoa, brown sugar, baking powder, baking soda, and salt.
2-In another bowl cream the butter, egg yolk, and sour cream.
3-Add the two mixtures together and mix.
4-Add chocolate chips & fold those in.
5-Drop by 2 tablespoons on a lined cookie sheet.
6-Bake 375 for 10-12 minutes.
Source: A patron at the library that my sister worked at during school.
You may as well be eating dessert for breakfast with this recipe. You can use other fruit, I’ve just usually stuck with blueberries.
1/4 c. applesauce (unsweetened)
1/2 c. milk
1/4 c. + 1/8 c. sugar
1 1 /2 c. quick oats
1/2 tsp. salt
1/2 Tbs baking powder
Desired amount of desired fruit (I’ve only ever used blueberries-and at least 1 cup)
Yogurt (we love vanilla flavored with this)
Fruit to top with
1-In a mixer (or by hand works also-a mixer is just faster) blend the egg, applesauce, milk and sugar.
2-Add the oats, salt, and baking powder to the mixture and mix until combined.
3-Add you fruit and combine that by hand mixing gently (especially if blueberries).
4-Place in a greased 8×8 pan.
5-Sprinkle Brown sugar and cinnamon on top until desired coverage is reached.
6-Cover with foil and bake at 350 for 30 minutes.
7-Remove from oven and cool for 2-3 minutes. Top with yogurt and more fruit.
**For my family of 4 “real food eaters” an 8×8 pan is not enough. Remember, it tastes like you’re eating dessert. I usually double the recipe, put it in a greased 9×13 and bake for about 40-50 minutes.
I looked everywhere online to find this particular recipe to give credit to it. I remember I got it from a couponing website when I was “researching” when I first started couponing. I couldn’t find a link that I e-mailed to myself (my sole purpose for signing up for Pinterest-so I wouldn’t have to go through 100 e-mails to find the recipe link I sent to myself). I also could not find a comparable recipe (comparable enough to suit me) online when I did a search.
My aunt would make this and my uncle would rave about it. My mom finally got the “recipe” from her and it was delicious. This is one of my favorites on Sunday (is there anything more wonderful than lunch/dinner just waiting on you to get home from church?).
Crockpot Cubed Steak
desired number of cubed steaks
Lipton onion soup (approximately 1 package for every 4-5 steaks)
cream of mushroom soup (approximately 2 cans for every 4-5 steaks)
1-Put the cubed steak in the crockpot
2-Pour onion soup mix on top of cubed steak
3-Cover with cream of mushroom soup.
4-Can turn crockpot on low or high-it just depends on how fast you want it ready.
We serve this with rice and usually sauteed green beans. It’s a pretty easy recipe. It makes its own gravy and you just kind of “eye ball” how much of the soup mix and cream of mushroom soup you want.
Source: Patti Branham
Yet another I don’t make very often because I can’t leave them alone. My mom made some of these for my wedding reception and though not a true “freezer item” it froze pretty well. Maybe that’s what I should do to “ration them out” for myself.
Butter Brickle Bars
1 box graham crackers
1 stick butter
1 stick margarine
1/2 c. sugar
Slivered or sliced almonds (I usually use slivered-almonds are not pictured above)
milk chocolate chips (can also use milk chocolate melting wafers)
1-Break graham crackers on lines to get 58 rectangles.
2-Lay rectangles on a greased pan.
3-Bring butter, margarine, and sugar to an easy boil.
4-Boil for 3 minutes.
5-Spoon the mixture over the rectangles.
6-Sprinkle sliced almonds on top
7-Bake at 350 for 10+ minutes.
9-Put bars on aluminum foil.
10-Melt chocolate chips and drizzle over top of bars.
Source: Lollita Riley
I’m going to go ahead and prepare you-this is an odd combination of ingredients. In fact, when I was told about it and told what was in it, the only reason that I even tried it was so that I wouldn’t hurt the person’s feelings. Boy was I surprised! It was good.
2 large cans pineapple tidbits
(1 can drained, 1 can not drained)
2 cups grated cheese
6 tablespoons flour
1 cup sugar
Ritz Crackers (about 30), crumbled
1 Stick butter or margarine, melted
1-Mix together the pineapple, grated cheese, flour, and sugar.
2-Put into a greased 9×13 pan.
3-Mix the crumbled Ritz crackers with the melted butter.
4-Cover pineapple mixture with the Ritz mixture.
5-Bake at 350 degrees for 30-35 minutes.
*Don’t over-bake-the pineapple will get mushy.
Source: Patti Branham
best served warm.
don’t overcook it or the pineapple will get too mushy.
This goes great with the School Morning Pancake recipe. When my extended family was together for Christmas last year this became a quick favorite. Everyone was asking for the recipe. Definitely not a diet worthy recipe so what special occasion will this become a tradition for you and your family?
1 cup butter
1 cup sugar
1/2 cup buttermilk
1 tsp vanilla
1/2 tsp baking soda
1-Melt butter in a pot on stove-top.
2-Add sugar and buttermilk.
3-Whisk, and bring to a boil.
4-Take off of the heat.
5-Add vanilla and baking soda.
*Refrigerate any leftovers in a glass container. It will “set” and is much easier to warm back up by sticking a glass container in a pan full of water on the stove.
Source: Momzoo Blog
Okay, have you ever noticed that Paula Deen’s recipes almost all start out with “1 stick of butter”? Gotta love. And I love this recipe.
Paula Deen’s Peach Cobbler
4 cups peeled, sliced peaches
1 cup sugar
1/2 cup water
8 Tbs. butter
1 cup sugar
1 1/2 cup self-rising flour
1 1/2 cup milk
ground cinnamon, optional
1-Preheat oven to 350 degrees.
2-Combine peaches, 1 cup sugar, and water in a saucepan. Mix well.
3-Bring to a boil and simmer for 10 minutes
4-Remove from heat.
5-Put butter in a 3 quart baking dish.
6-Put baking dish in oven to melt butter.
7-Mix 1 cup sugar, flour, and milk slowly to prevent clumping. Mix until just combined.
8-Pour over melted butter. DO NOT STIR.
9-Spoon fruit on top, gently pouring in syrup.
10-Sprinkle to with cinnamon (if desired).
11-Bake for 30-45 minutes.
Source: Food Network search “Paula Deen Peach Cobbler”
Can you get any easier than 3 ingredients? This is a favorite of ours. It tastes like a Wendy’s Frosty to me.
Easy Chocolate Ice Cream
One half gallon chocolate milk
1 container Cool Whip (you can use the bigger or smaller size-it doesn’t really matter)
1 can Sweetened Condensed Milk
Regular white milk, if needed
Ice Cream Salt
Ice Cream Churn
1-Mix the chocolate milk, Cool Whip, and Sweetened Condensed Milk together.
2- Pour into the ice cream churn up to the fill line (this is where your extra regular milk comes in-you can add a little more white milk to mixture if you need a little more to make it to the fill line).
3-Put the ice cream churn together and add ice & ice cream salt.
4-Turn on ice cream churn and enjoy once finished.
Source: Pauline Branham
I was always the official pancake maker in my house growing up. (I was also the official Christmas present wrapper-in fact I always had to come back to do it even after I was married. But that’s another story). These pancakes cook up so light & fluffy. It’s one of my favorite pancake recipes. And-surprise!-I always make extra to freeze. I know. You’re shocked to hear me say that.
2 1/3 cup flour
2 Tbs. sugar
3 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs, beaten
1 Tbs. oil
2 cup milk + 1 tsp. vinegar
1-Start warming up your skillet so that it will be the desired temperature once you’re ready to cook your pancakes.
2-Mix all of the dry ingredients together.
3-In a separate bowl beat the eggs.
4-Add the oil, milk, and vinegar.
5-Pour the wet ingredients into the dry and mix.
6-Cook your pancakes and enjoy!
Source: Jamie Cooks It Up! blog
These are great for people who aren’t a huge fan of peanut butter. They are so easy and it’s nice not to have to heat your kitchen up with an oven in order to get a sweet treat sometimes! Children love to get in on the “dropping” step of making these.
2 cup sugar
1/2 cup fat-free milk
1/2 cup butter or margarine (I usually stick with butter)
3 cups quick-cooking oats
1 cup flaked coconut
6 tbs. baking cocoa
1/2 tsp. vanilla extract
1-In a saucepan combine the sugar, milk and butter.
2-Bring to a boil, stirring constantly.
3-Boil for 2 minutes. Remove from heat.
4-Stir in the oats, coconut, cocoa, and vanilla.
5-Drop by rounded spoonfuls onto waxed paper (I also use parchment paper if that’s what I have on hand-it works fine).
6-Let stand until set.
*You can also freeze these.