Triple Chip Cookie Bars (the easy way)

We've been so busy this summer, that I've seriously slacked in the kitchen area. But I have some recipes lined up that I've been wanting to try, so hopefully I'll get back on track soon!!

Here is a great go-to recipe that is very quick and easy. It is perfect to take to a last minute BBQ, get together, or bake sale. And let's face it, you just can't go wrong with cookies and 3 types of chocolate chips. Mmmmm....

Triple Chip Cookie Bars (Cake Mix Cookie Bars)

1 Box Cake mix (I like to use yellow or white)
1 Egg
1/2 cup Oil
1/4 cup Water
1/4 cup chocolate chips

1/4 cup butterscotch chips

1/4 cup white chocolate chips

Mix cake mix, egg, oil and water in a bowl until almost all the lumps are gone.
Add the 3 different chips.
Bake in a greased 9 X 13 pan at 350 degrees for 20-25 minutes.
Cool and cut into squares.

If you have the time, you can melt 1/4 cup chocolate chips with a teaspoon of water or crisco and drizzle over the top. It makes them look pretty... ;)

See? What did I tell you... Easy peasy. It's also a great recipe to have kids help in the kitchen.

Mom's Dinner Rolls

Mmmm.... Nothing better than homemade warm rolls right out of the oven. These are great dinner rolls that my mom used to make for us all the time. It's definitely a tried and true dinner roll recipe. I like using these rolls to make mini sandwhiches with too. So yummy! I make these using my Bosch mixer, and it's a cinch.

Mom's Dinner Rolls

2 packages (2 tbsp) yeast

1/2 cup warm water

1/4 cup sugar

1/2 cup vegetable oil

2 cups warm water

2 eggs

6 cups flour

1/2 cup powedered milk

1 tsp salt

1/4 cup melted butter

Empty 2 packages yeast and 1/4 cup sugar in bowl. Add 1/2 cup warm water and let sit until bubbly. (About 5 - 10 minutes)

Add 1/2 cup oil and 2 cups warm water. Beat eggs in a separate bowl and add in. Add powdered milk, salt, and flour and beat on high for 4 minutes. (If you are beating by hand, double the time)

Grease a large bowl and turn the dough in the bowl.

Raise for 1 hour or until doubled in size.

Punch dough down. Take half of the dough out and roll out on clean surface to about 1/4 inch thickness. Cut in circles. (I use a small cup to cut out the dough)

Melt about 1/4 cup butter in microwave. Wipe butter over circle, and fold circle in half sealing the edges. Line rolls up on baking sheet and let rise for 35 minutes.

Bake at 375 degrees and cook 15 minutes or until brown on top.

Italian Love Cake

Oh Beware, beware of this cake. It is outrageously delicious. I found this little treasure on Cast Sugar, and I am so glad I decided to try it out. I shared it generously with friends and neighbors and all who tasted wanted more, more, more.

Hubby was even impressed and he's not a big cake fan. The best part about this cake is that it's a snap to make. So quick and easy, yet so impressive. Save this one in your files!

Italian Love Cake

1 box marble cake mix
1 large container (~2 lb.) ricotta cheese
1 tsp. vanilla
3/4 c. sugar
4 eggs
1 pkg. instant chocolate pudding
1 c. milk
1 container Cool Whip

Prepare marble cake mix according to directions, and pour into a (greased and floured) 9X13 pan.
Mix eggs, cheese, sugar, vanilla and pour over cake mix. Bake 1 hour at 350 F. Cool cake-completely!
Mix pudding mix with 1 cup milk. Beat 3 minutes. Add Cool Whip and spread over cake. Refrigerate cake.

You can make this cake the day before you need it and let it sit overnight in the fridge. It gets nicely set up and chilled this way.

Easy Spaghetti Bolognese

I've noticed that my meals keep getting quicker and easier. As we head into summer, life is getting very hectic and busy. I keep telling myself that I'm going to sit down and plan out my weekly meals like I used to, but I keep running out of time. But, these easy quick recipes will come in very handy after I have baby number 4.

This one is definitely a keeper. So easy, but yummy too.

Easy Spaghetti Bolognese

1/2 lb. spaghetti, uncooked
1 lb. lean ground beef
1 cup chopped onions
3 cloves garlic, minced
1 can Italian-style stewed tomatoes, undrained
3 Tbsp. tomato paste
4 Tbsp. Zesty Italian Dressing
3/4 cup Grated Parmesan Cheese

COOK pasta as directed on package.
Meanwhile, brown meat with onions and garlic in large nonstick skillet. Stir in tomatoes, tomato paste and dressing. Bring to boil; cook on medium-low heat 5 min. or until heated through, stirring occasionally.
DRAIN pasta; place in large bowl. Add meat sauce; mix lightly. Sprinkle with cheese.

Birthday Crepes

It is a tradition around here to have crepes for breakfast on your birthday. Since we have a lot of spring birthdays, we have been having a lot of crepe breakfasts... which is perfectly fine with me. I absolutely love crepes. My favorite filling is Nutella or powdered sugar, but my husband and oldest daughter prefer plain old granulated sugar... The filling choices are endless, which makes crepes so much fun and so delicious.

Little FYI for you... Did you know you pronounce crepes with a short "e" sound as in elephant, not with the long "a" sound that all Americans pronounce it with. I always say it the correct way since I was a French minor in college, but I always get teased for it. ;)

Birthday Crepes

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt

1 tsp vanilla

1/3 cup granulated sugar
2 tablespoons butter, melted

In a large mixing bowl, whisk together the wet ingredients. Mix the flour and sugar together. Gradually add the dry to the wet ingredients, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Roll up with your favorite fillings. Best served hot.

Easy Recipe - Taco Melts

This is a super easy and fast recipe that I use often. We love tacos at our house and usually have lots of leftover taco meat, so I like having recipes that use the leftover meat. This recipe is yummy and the kids love it.

Taco Melts

1 package (1 oz) taco seasoning mix
2/3 cup water

1 1/2 cups Thick and Chunky salsa
1 lb lean ground beef, cooked, drained
1can (16.3 oz) refrigerated biscuits (any variety)
1 1/2 cups shredded Monterey Jack cheese or Mexican cheese blend
1 cup sour cream, if desired

(You can replace the first 3 ingredients with leftover taco meat, however you prefer to make it)

1. Heat oven to 375°F.
2. In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.
3. Press each biscuit into 6-inch round. Fill each with taco mixture and 2 tablespoons cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.
4. Bake 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream or other toppings of your choice.

German Chocolate Cake

If you have never tasted homemade German Chocolate Cake, than you've never really experienced it. I've never been a fan of German Chocolate Cake. The only times I have tasted it were at birthday parties and the cake came from a box or bakery. But it's my husbands favorite cake of all time, so for his birthday, I decided to try my hand at making it from scratch. Boy! Am I glad I did!! It was delicious! And there are so many different variations of the recipe that I have seen, that it will be fun to try out a few different things next time I make it. And believe me, there will be a next time! I hope you try it and I hope you enjoy it as much as we did!!!

German Chocolate Cake

• 1/4 cup HERSHEY'S Cocoa
• 1/2 cup boiling water
• 1 cup plus 3 tablespoons butter or margarine, softened
• 2-1/4 cups sugar
• 1 teaspoon vanilla extract
• 4 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk or sour milk*
• COCONUT PECAN FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, sugar and vanilla in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together flour, baking soda and salt; add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend. Pour batter into prepared pans.

3. Bake 25 to 30 minutes or until top springs back when touched lightly. Cool 5 minutes; remove from pans to wire racks. Cool completely. Prepare COCONUT PECAN FROSTING; spread between layers and over top.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.


COCONUT PECAN FROSTING
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3 egg yolks, slightly beaten
1/2 cup (1 stick) butter
1 teaspoon vanilla extract
1-1/3 cups Sweetened Coconut Flakes
1 cup chopped pecans

Stir together sweetened condensed milk, egg yolks and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in vanilla, coconut and pecans. Cool to room temperature. About 2-2/3 cups frosting.

Help! G.I. Joe is sinking in the quicksand surrounded by fire. How will he ever escape?

Safe at last! Now.... let's devour that cake!