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This is not a “bring the family together” type of dessert.  When I make it, there’s quite a bit of arguing over who is sneaking all the pieces.  Nobody needs to know it’s Mom!  Hey, since I’m usually the mediator, I feel I can be the troublemaker once in a while.  Strangely, the rebel in me usually comes out when there’s chocolate involved.

Chocolate Chip Cookie Delight

Ingredients:

1 tube refrigerated chocolate chip cookie dough

1 package cream cheese (8 ounces)

1 cup powdered sugar

1 package whipped topping (12 ounces), thawed and divided

3 cups cold milk

1 package instant chocolate pudding mix (3.9 oz.)

1 package instant vanilla pudding mix (3.4 oz.)

Directions:

1.  Let cookie dough stand at room temperature for 10 minutes.

2.  Press dough into ungreased 9×13 pan.

3.  Bake at 350° for 14-16 minutes or until golden brown.  Cool.

4.  In large bowl, beat cream cheese and powdered sugar until smooth.

5.  Fold in 1 3/4 cup whipped topping.  Spread over crust.

6.  In large bowl, whisk milk and pudding mixes for 2 minutes then let stand for 2 minutes until soft set.

7.  Spread over cream cheese layer.

8.  Top with remaining whipped topping.

9.  Cover and refrigerate for 8 hours or overnight.

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Taco Casserole

May 14, 2013 — 3 Comments

100_5034and1From my friend, Mary Holman, who knows a thing or two about feeding a big family.  This has become one of my kids favorites!

Ingredients:

1 package crescent rolls            1 (16 oz.) sour cream

1 1/2 pounds ground beef          1 package (2 cups) shredded cheddar cheese

1 package taco seasoning        1 package (2 cups) shredded mozzarella cheese

1 (8 oz.) jar taco sauce                 Taco chips (13 oz), crushed

Directions:

1.  Line the bottom of 9×13 pan with crescent rolls.

2.  Brown the ground beef and drain.

3.  Add taco seasoning and taco sauce to meat.  Mix well.

4.  Spread meat over crescent rolls.

5.  Spread sour cream over top.

6.  Sprinkle cheeses over sour cream.

7.  Then spread crushed chips on top.

8.  Bake at 350° for 30 minutes.

Note:  May need to cover with foil during last 5-10 minutes so chips won’t burn.

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Potato Chip Chicken

March 12, 2013 — 2 Comments

101_5019

Ingredients:

3 pound bag boneless, skinless chicken breasts

1 bag Sour Cream and Onion Chips

6 tablespoons butter, melted

Milk

Directions:

1.  Crush chips in large ziplock.

2.  Dip chicken in milk and then place in ziplock with chips.

3.  Shake bag until chicken is coated with chips.

4.  Place in 9×13 pan and sprinkle leftover chips on chicken.

5.  Drizzle melted butter over chicken.

6.  Cover pan loosely with tin foil and bake at 350° for 45-55 minutes or until chicken is no longer pink.  Remove foil for the last 15 minutes in oven.

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Crockpot Pulled Pork Burritos

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©2013 Connie Davis Johnson

 

101_5013Quick prep makes this perfect to put in Crockpot before work to return and find dinner ready afterwards.

Ingredients:

1 (2 – 2 1/2 pound) boneless pork loin roast

2 cups barbecue sauce

3/4 cup chunky style salsa

3 Tablespoons chili powder

3 teaspoons taco seasoning

9 (8-10″) flour soft shells

Directions:

1.  Place pork roast in Crockpot.

2.  In small bowl, combine all remaining ingredients, except soft shells; mix well.

3.  Pour mixture over pork.

4.  Cover, cook on low 8-10 hours.

5.  Shred pork with 2 forks.

6.  Serve on soft shells.

Note:  We ran out of soft shells and discovered these are also wonderful on buns.

Tip:  Wrap burritos in foil and freeze.  To reheat, place wrapped burritos in oven at 350° for 20-25 minutes.  Or just freeze the pork, thaw in fridge when ready to use, and heat on stove top.

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©2013 Connie Davis Johnson

Only takes about 30 minutes to make.  Perfect for a weeknight meal.

101_5001Ingredients:

2 pounds ground beef

1 1/2 pounds sliced fresh mushrooms

2 cans cream of mushroom soup (10 3/4 oz. each)

1 cup water

8 slices Swiss cheese

hamburger buns

Directions:

1.  Shape meat into patties.

2.  In large skillet, cook patties over medium-high heat for 5-7 minutes on each side or until meat is no longer pink.

3.  Drain on paper towels.

4.  Saute mushrooms in drippings until tender.

5.  In microwave safe bowl, combine soup and water.

6.  Cover and microwave on high 2 1/2 to 3 1/2 minutes or until heated through.

7.  Return patties to skillet.

8.  Stir in soup and bring to a boil.

9.  Reduce heat and simmer, uncovered, for 3 minutes.

10.  Remove from heat.

11.  Top each burger with cheese; cover and allow cheese to melt.

12.  Serve on buns with mushrooms.

Note:  The mushroom sauce is also wonderful on baked potatoes.

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©2013 Connie Davis Johnson

The first time I tried this recipe, my kids loved it.  I made them sign the recipe card to avoid arguments when they undoubtedly would forget and try to turn their noses up at it the next time.  My plan worked!  Mom – 1, Kids – 0.

101_4998Ingredients

2 cups fresh sliced mushrooms

4 teaspoons, minced garlic

1 stick butter, divided

4 1/2 cups hot water

1/2 cup chicken broth

2 envelopes fettuccine and chicken flavored sauce mix (4.3 ounces)

3 pound bag boneless skinless chicken breast halves

1/2 cup flour

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoon vegetable oil

4 tablespoons sour cream

Directions

1.  In a large saucepan, sauté mushrooms and garlic in 4 tablespoons butter for 4-5 minutes or until tender.

2.  Add water and broth.

3.  Bring to a boil.

4.  Stir in pasta mix.

5.  Reduce heat and simmer, uncovered, for 10 minutes or until pasta is tender.

6.  Meanwhile, flatten chicken to 1/2 inch thickness.

7.  In a large, resealable plastic bag, combine the flour, salt, and pepper.

8.  Add chicken to bag, a few pieces at a time, and shake to coat.

9.  In a large skillet, cook chicken in oil and 4 tablespoons of butter over medium heat for 4-5 minutes on each side or until juices run clear.  (I use an electric skillet at 350° so I can cook all the chicken at once.)

10.  Remove pasta mixture from heat and stir in sour cream.

11.  Serve pasta with chicken.

Prep time is only 30 minutes.  Great for a weeknight meal.

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Enchilada Casserole

January 15, 2013 — 3 Comments

101_4994A very easy casserole that is a favorite at our house.  Although, my son loves spice so he has requested I add a jalapeño or two in the future.

Ingredients:

1 pound meat, browned and drained

1 small can of green chilis

1 package soft taco shells

2 cans cream of chicken soup

1 container sour cream (8 ounce)

2 cups shredded cheddar or taco cheese

Directions:

1.  Mix sour cream, soup, and chilis.

2.  Spread half of mixture in bottom of 9×13 pan.

3.  Roll the meat into soft shells and put in pan.

4.  Spread remaining sour cream mixture over shells.

5.  Top with cheese.

6.  Bake in preheated 350° oven for 20-25 minutes or until cheese is melted.

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Easy Lasagna

January 8, 2013 — 3 Comments

My mom found it necessary to stretch the food budget and the meals she cooked as she fed 5 kids, a husband, and many friends.  A favorite creation for all who dined at our house was my mom’s lasagna.  Now I make it for my family and friends and want to share it with you!

Ingredients:

1/2 pound lasagna noodles

1 pound meat

2 (23.9 ounce) jars Ragu Meat Sauce (I usually use a different brand but nothing beats Ragu in this lasagna)

4 cups cheddar cheese

2 cups mozzarella cheese

Directions:

1.  Prepare noodles according to package directions

2.  Brown meat and drain.

3.  Combine meat and sauce.

4.  Layer in lasagna pan in the following order:

  • Sauce
  • Noodles
  • Sauce
  • Cheese
  • Noodles
  • Sauce
  • Cheese

5.  Place in preheated 375° oven.  Bake for 40-50 minutes or until cheese is completely melted.

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December 27, 2012 — 2 Comments

Chocolate, pecans, caramel?  Yes please!!  Of course, I could have stopped at “chocolate” and been happy!

101_4914Ingredients:

1 package crescent roll dough (8 count)

2/3 cup butter

3/4 cup brown sugar

8 ounce chopped pecans

12 ounce package chocolate chips

Directions:

1.  Press crescent roll dough in the bottom of a 9×13 pan.  Be sure to pinch edges together.

2.  Melt butter and brown sugar in saucepan, stirring constantly.  Boil for 1 minute.

3.  Pour mixture over crescent roll dough.

4.  Sprinkle chopped pecans over dough.

5.  Bake at 375° for 15-18 minutes.

6.  Remove from oven and immediately sprinkle chocolate chips on top.  Let sit for 2-3 minutes and then swirl to melt.

7.  Refrigerate 1 hour before cutting.

8.  Cut into bars and store in refrigerator.

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©2012 Connie Davis Johnson

I have a wonderful husband who makes this pie for me each year on my birthday in December.  Although it would probably be more appropriate at Thanksgiving, I’m not complaining.  This is my favorite pie.  Unfortunately, my kids love it too.  So I always request 2 pies and he happily obliges – once a year.

101_4907Ingredients:

3/4 cup cold milk

1 package (4 serving size) vanilla instant pudding and pie filling

1/2 cup solid pack pumpkin

3/4 teaspoon pumpkin pie spice

2/3 cup semi-sweet chocolate chips

2 cups Cool Whip whipped topping (thawed)

1 (6 oz.) ready-made graham cracker crust

Directions:

 

1.  Pour milk into mixing bowl.

2.  Add vanilla pudding and beat with wire whisk until well blended (about 1 minute).

3.  Let stand for 5 minutes.

4.  Blend in pumpkin, pumpkin pie spice, chocolate chips, and the whipped topping.

5.  Spoon into pie crust.

6.  Chill for 4 hours.

Store in refrigerator.

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©2012 Connie Davis Johnson