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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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©2013 Connie Davis Johnson

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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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©2013 Connie Davis Johnson

 

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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©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

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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©2013 Connie Davis Johnson

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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

These don’t last long around our house.  A true favorite!

101_4852Brownie Ingredients:

1 cup (2 sticks) butter, melted          1 1/4 cup all-purpose flour

2 cups sugar                                   1/2 teaspoon baking powder

2 teaspoons vanilla                          1/4 teaspoon salt

3 eggs                                            1 cup chocolate chips

3/4 cup cocoa

Peanut Butter Filling Ingredients:

1 package cream cheese                 1 egg

1/2 cup peanut butter                       2 Tablespoons milk

1/4 cup sugar

Directions:

1.  Preheat oven to 350°.

2.  Grease 9×13 pan.

3.  Prepare Brownie mix by stirring together melted butter, sugar, and vanilla.

4.  Add eggs and beat well.

5.  Add cocoa and beat until well blended.

6.  In another bowl, combine flour, baking powder, and salt.  Slowly add to brownie mix.  Beat well.

7.  Stir in chocolate chips.

8.  Remove 1 cup batter.

9.  Pour remaining batter into pan.

10.  Prepare Peanut Butter Filling by combining all ingredients and beating until smooth and creamy.

11.  Spread Peanut Butter Filling over batter in pan.

12.  Drop reserved chocolate batter by teaspoonfuls over filling.

13.  Using knife, gently swirl for marbled effect.

14.  Bake at 350° for 45-50 minutes or until toothpick inserted in center comes out almost clean.

15.  Remove from oven and cool.

16.  Hide some for yourself because your family will eat all of them before you have the chance to eat any.  (Experience talking).

Enjoy!!!

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Chocolate Caramel Bars

December 4, 2012 — 1 Comment

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These bars are a family favorite and taste like candy bars.

Ingredients:

1 package German Chocolate cake mix

3/4 cup melted butter

1 small can evaporated milk

1 cup chocolate chips

1 cup nuts

50 caramels

Directions:

1.  Preheat oven to 350°.  Remove wrappers from caramels and set aside.

2.  Mix together until smooth, cake mix, butter, and 1/3 cup of evaporated milk.

3.  Pat half of the mixture into 9×13 cake pan.

4.  Bake for 6 minutes at 350°.

5.  Meanwhile, melt caramels with 1/3 cup of evaporated milk, stirring constantly over low-medium heat.

6.  Remove pan from oven and immediately sprinkle chocolate chips and nuts over cake in pan.

7.  Cover with caramel mixture.

8.  Place remaining cake mix on top of caramels.  (Note: It’s thick enough, I flatten it with my fingers and place on top.)

9  Bake an additional 10 minutes at 350°.

10.  Cut when cool and store in refrigerator.

Makes 24 bars.

Recipe from my amazing mother-in-law, Darlene Johnson

 

©2012 Connie Davis Johnson

 

These are my family’s favorite cookies.  If you love chocolate and peanut butter, you’re sure to love them too.

Ingredients:

1 cup butter, softened                         2 teaspoons vanilla extract

1 cup sugar                                       3 cups flour

1 cup packed brown sugar                  1 cup baking cocoa

2 cup creamy peanut butter, divided     1 teaspoon baking soda

2 eggs, lightly beaten                         1 1/2 cups confectioners sugar

Directions:

1.  In large mixing bowl, cream butter, sugars, and 1/2 cup peanut butter.

2.  Add eggs and vanilla; mix well.

3.  Combine flour, cocoa, and baking soda; add to creamed mixture and mix well.

4.  Put this mixture in the fridge to chill for about an hour.

5.  Blend confectioners sugar with remaining 1 1/2 cups peanut butter until smooth.

6.  Divide and roll peanut butter mixture into 48 balls.

7.  Remove chocolate dough from fridge and divide into 48 pieces; flatten each into a 3 inch circle.

8.  Place 1 peanut butter ball on each circle; bring edges over to completely cover it.  Dough will probably crack.

9.  Place cookies with seam down on ungreased cookie sheets.

10.  Flatten each cookie slightly with the bottom of a glass that has been dipped in sugar.

11.  Bake in preheated 375° oven for 7-9 minutes.  Do not over-bake.

Note:  If using a cookie scoop, 1 level scoop of chocolate to 1/3 level scoop of peanut butter mixture comes out about right.

Makes 48 cookies

 

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©2012 Connie Davis Johnson