Recipe Shoebox

Taco Pizza

noreply@blogger.com (Jen) — Fri, 24 Feb 2012 11:00:00 +0000

A long time ago (in a galaxy far far away...in the midwest) I remember Pizza Hut serving taco pizza. It was one of my favorites. Granted, now I can no longer find it at Pizza Hut but I can make it in my own home. I love this pizza because you can put just about anything you would put on a taco, on top of a pizza. What a great combination! I recently came across a recipe that put some corn meal in the pizza dough and I thought I'd try it out. After the first bite, my husband exclaimed, "This tastes like a Chalupa!". And once again the culinary wheels in my head started turning. Anyway, Chalupas are for later, right now it's time for taco pizza.

Posted by Jen

The Ingredients:
For the dough:

1 c warm water
1/4 c oil (I like Olive oil)
2 1/2 c flour
3/4 c corn meal
1 tsp salt
2 Tbsp sugar
1 Tbsp (or 1 package) yeast

For the taco toppings:
1 lb ground beef
1 small onion, chopped
1/2 c tomato sauce (not pictured, oops)
1 taco seasoning packet OR 2 tsp taco seasoning (or more to taste)
1 4 oz can diced chilies (optional)
2 c shredded cheese (cheddar, Monterey jack, pepper jack, etc)
1 c shredded lettuce
1/2 c (or more) salsa
1/2 c sour cream
1/2 c sliced olives
1 chopped avocado (optional)

OR anything else you like on tacos (refried beans would be great, but my family doesn't like them.

The Directions:
Make your pizza dough as you normally would either in a Kitchenaid, by hand, or by machine. (I used a bread machine on the dough cycle).

While the dough is resting/rising, cook your hamburger with the onion, and spices. (and green chilies if desired) Then add the tomato sauce. (I actually didn't have any tomato sauce so I added some red enchilada sauce!). I also used this opportunity to add in some pureed carrots and spinach so I can sneak more veggies into my family. When the dough is ready roll it out thin and place on your pizza pan. Preheat oven to 425 degrees. Poke pizza dough all over with a fork so that it doesn't puff up while baking. (sorry I forgot to take a picture at this point) Bake in oven for about 10 minutes or until lightly brown. Remove and add meat and cheese toppings. (If your family likes refried beans, heat some up and spread it thinly on the bottom of the meat mixture)
When the cheese is melted, remove from oven. Working quickly add the lettuce, salsa, avocados, olives (if you'd like), and sour cream. Serve immediately while still warm. Yum. It looks like a giant taco!

Chocolate Tart

noreply@blogger.com (Jen) — Wed, 22 Feb 2012 16:08:00 +0000

If you're looking for a rich, smooth, chocolaty dessert, then look no further. A chocolate tart (tarte au chocolat) is just what you've ordered. Plus it's super easy, especially with Lara's Perfect Pie Crust recipe. I chose to use the chocolate filling recipe from French food at About.com. It looked like the easiest to do! You can make it to impress your friends, or to just savor the deep chocolate taste all by yourself. Serve it with whipped cream, top it with powdered sugar, chocolate curls, or your favorite fruit. It's so versatile.

Ingredients:

For Pie Crust:

1 c butter flavored Crisco

2 1/2 c flour

1 tsp salt

1 egg + enough ice water to equal 1/2 c liquid

For the Chocolate filling

1 1/4 c heavy cream

8 oz semi-sweet chocolate, chopped

1 tsp vanilla extract

2 eggs, beaten

First, follow Lara's recipe for the Perfect Pie Crust. This really is the best pie crust recipe I've come across and I have NEVER had a problem with pies since I discovered it. I have to tell you that I avoided making pies for nearly 10 years because I hated the pie crust process. (I once nearly threw pie dough at the wall in frustration). But not any more! If you don't want to link back to her recipe then here are her instructions: (but I highly recommend checking out the step by step tutorial for how to make it)

1. With a pastry blender (or fork) cut shortening into flour and salt, crisscrossing across the shortening pieces until mostly the size of peas

2. Make the egg/water mixture by placing an egg in a half cup measuring cup, beat the egg slightly with a fork, and add ice water to the top.

3. Make a slight well in the flour/salt/shortening mixture, then add the egg/ice water mixture and stir with fork until just barely clinging together (10-15 seconds at most).

4. Knead with hands for 15-20 seconds just bringing in some of the loose crumbs. Only do this until the dough is just holding together.

5. Refrigerate for a little bit if desired. Roll out onto a floured surface to the size needed for your pan.

I have a removable bottom tart pan. You do not need to have one of these to make this. You can use a regular pie pan if desired. Because a pie pan is deeper than a tart pan you may need to increase the amount of cream to 1 1/2 cups, and use 12 oz of chocolate (ie the entire bag of chocolate chips...minus a few that accidentally fall onto the counter and end up in your mouth)

Place your rolled out dough onto the tart pan.

Take your rolling pin and roll it over the top of the pan while pressing a little, thus cutting off the dough to fit the pan. (Skip this if using a pie pan. Just crimp the edges to make it look nice)

Prick the crust all over with a fork. Cut a square of tin foil slightly larger than the bottom of the pie plate. Form it into a slight bowl shape. Carefully fit it into the bottom of the crust. Place pie weights or dried beans into the foil 'bowl'. Bake for 10-12 minutes in a 425 degree oven.

After the crust comes out of the oven, lower the temperature to 375 degrees.

Meanwhile, prepare your chocolate filling. Heat the cream in a medium pan over medium heat just until simmering. Stir occasionally so the cream doesn't burn or stick on the bottom.

Remove from heat and stir in chocolate. Stir until smooth. Add the vanilla and mix well.

Time to temper the eggs. If you add the beaten eggs to the hot chocolate mixture, your eggs will become scrambled and we don't want that. So you need to bring the beaten eggs up to the chocolate temperature a little at a time. Scoop spoonfuls of the chocolate mixture into the eggs and incorporate well. Keep adding the chocolate and mixing it into the eggs until the eggs reach a temperature that is like the chocolate mixture.

Pour the tempered eggs into the chocolate mixture beating it so it is smooth.

Pour into the baked crust. (I placed mine on a cookie sheet just in case there were spills and to make it easier to transfer to the oven)

Carefully place tart into the 375 degree oven and bake for 18-25 minutes or just until the center is a little jiggly. I personally took mine out at 18 minutes.

Cool on a rack for 15 minutes. Make sure that you can remove the tart ring. Remove the outer ring if desired and place in refrigerator. Decorate as desired and serve chilled.

Rocky Road brownies

noreply@blogger.com (Jen) — Mon, 20 Feb 2012 11:00:00 +0000

Lara’s Aunt Debra here. Just to keep the wonderful chocolate recipes going for the month of February, here is a recipe that my kids love. They are huge brownie fiends but their favorite ice cream is rocky road. That sent me on a path to find a recipe I liked for brownies with the wonderfulness of marshmallows and nuts. After a few misses, I found a combination that worked well.

Rocky Road Brownies

(Adapted from Martha Stewart’s Everyday Food)

Ingredients:

2 sticks (1 cup) unsalted butter, cut into pieces

1 1/2 bags (18 ounces) semisweet chocolate chips

1 cup granulated sugar

1 cup packed light-brown sugar

1 tsp salt

4 large eggs

1 1/4 cup all-purpose flour

1 1/2 cup mini marshmallows

2 cup chopped walnuts, almonds, peanuts or whatever nut you choose (my kids go for the

peanuts)

Directions:

- Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan

- In a heatproof bowl, combine butter and 2 cups chocolate chips. Melt in the microwave on high >power for 3 to 5 five minutes, stirring occasionally.

- Into the chocolate/butter mixture, stir in sugars and salt. Once combined, stir in the eggs and then the flour, stirring just until combined. Mix in 1 cup of the walnuts.

- Spread batter evenly in prepared pan.

- Bake until a toothpick inserted in center comes out with a few crumbs attached, 25 to 30 minutes.

- Remove from oven. Sprinkle with chopped nuts, remaining chocolate chips and marshmallows. Bake until the marshmallows are puffed and beginning to brown and the chocolate turns shiny, roughly 5 to 7 minutes. (If you like your marshmallows extra toasty, turn on the boiler of your oven and use that for the last few minutes. Be sure to turn the pan every minute or so to ensure even browning.)

- Remove from oven and cool completely in pan. Cut and enjoy!

Easy Gourmet Chocolate Bark

noreply@blogger.com (Karey) — Thu, 16 Feb 2012 11:00:00 +0000

Lara's sister-in-law Karey here! I'm on a mostly sugar-free diet, but I am a huge sucker for holidays! One simply cannot celebrate Valentine's Day without chocolate, right? When I saw a recipe on Mama's Minutia for a simple chocolate bark calling for only three ingredients, that sealed the deal! This is a super easy recipe for a delicious grown-up treat.

Click here for printable recipe.

Ingredients
1 bag dark chocolate chips (I use Ghirardelli 60% Cacao)
1/4 cup dried cherries
1/4 cup chopped almonds

Melt chocolate over a double boiler or in the microwave until smooth. Pour half of the chocolate into 1 9x9 pan, lined with parchment paper. Sprinkle almonds and cherries over the chocolate, and press down if desired. Pour remaining chocolate over the top. Chill in the fridge, or at room temperature until the chocolate hardens. If you want bars, score the chocolate when it's partially set, so you can break it apart more easily once fully hardened.

Update on Spencer

noreply@blogger.com (Lara) — Wed, 15 Feb 2012 16:26:00 +0000

I know you're mostly just here for the recipes and I promise I won't do this very often, but for those of you who are interested, here is a quick update on my son:

After four weeks in the hospital, then one glorious week at home, he just returned to the hospital yesterday to start his second round of chemo. Each round takes about 4 weeks of in-hospital treatment.

His fourteen-year-old sister and nine-year-old brother (2 out of his 4 siblings) were were found to be exact bone marrow matches, so his treatment now will include a bone marrow transplant which will be performed in a couple of months. Which sibling will be the actual donor will be decided later by a transplant team from the hospital.

Once he lost his hair, a whole host of friends and relatives shaved their heads in support (girls got hair cuts and donated it to Locks of Love, an organization which makes wigs for young cancer patients).

With the help of family and friends, we are doing our best to keep life at home as routine as possible and thankfully it seems that the rest of my kids are doing okay. My little one is quite a bit snugglier than usual when I'm around, but I'm not minding that one bit.

I haven't had much time to do much cooking lately, but thanks to the kindness of many friends who have been bringing our family dinners, we are still enjoying delicious, home-cooked meals.

I am so very thankful to Jen and my sisters who have kept the blog updated over the last few weeks! I'm happy to know that the recipe sharing goes on while I am away!

Here are some of my favorite photos from over the last month:

My husband and son, just after shaving off Spencer's hair which had begun falling out in patches. My husband only kept the mohawk for a few minutes, but it still cracks me up whenever I see this picture!

I love this picture of Spencer and his youngest sister, taking a stroll around the pediatric oncology unit.

This is what I've been doing instead of cooking...learning how to take care of Spencer's central line (an IV line surgically implanted in his chest).

His hospital room sports several homemade signs and banners, but this is my favorite....a sign made by his little sister! I especially love all the staples.

It's been a mild winter here in the DC area, so the nurses let him go out and play in the courtyard on a few of the nicest days when he was feeling good. It was his first breaths of fresh air in weeks and he enjoyed playing basketball with his Dad and keep away with this cute little fellow cancer patient.

Truly our needs are met and we do not need anything other than your continued prayers, but if you'd like to donate to help find a cure for leukemia, go here to my cousin's fundraising page. My cousin is a lymphoma survivor of almost 10 years and now devotes herself whole-heartedly to finding a cure for blood cancers--like leukemia and lymphoma. She is participating in a 100-mile bike ride in honor of Spencer and you will find updates and blips from our family blog there.

Funds raised from her bike ride go to the Leukemia and Lymphoma Society, which is committed to curing blood cancers and helping patients and their families.

*************************

Valentine's Day Strawberry snacks

noreply@blogger.com (Jen) — Tue, 14 Feb 2012 12:20:00 +0000

Happy Valentine's Day! Hopefully today you feel extra loved. I was searching around for a quick Valentine's Day snack, and I came across this easy snack. It would be perfect for an after school snack for your loved ones. (and with the wheat bread and strawberries I'd like to think it's a little bit healthy!). I honestly can't remember where I saw this idea online and I forgot to bookmark it. So, if this little gem of a snack is your idea, please let me know so I can give credit where credit is due. Maybe after eating these snacks your loved ones will give you little chocolate kisses!

Ingredients:

Wheat bread

Nutella

strawberries

heart shaped cookie cutter (optional)

Directions:

Cut bread out into heart shapes. Or just cut the bread into four squares. You may wish to toast your bread first, but it's totally up to you.

Wash and dry the strawberries and cut off the tops. Slice either in half or into thinner slices. Cut into a heart shape. Have you ever noticed that strawberries are just naturally heart shaped?!

Spread a spoonful of Nutella onto your bread. And place strawberry in the middle.

Voila!. A super easy and somewhat healthy snack that your kids can help make. My three-year old gobbled it up. (and he had a lovely chocolate face afterwards!)

Happy Valentine's Day! Don't forget to tell someone you love that you love them.

Mini S'mores

noreply@blogger.com (K) — Mon, 13 Feb 2012 15:00:00 +0000

Hi, it's Kristina again. I love to make treats, but since my rather restricted diet doesn't allow for too many, I don't make them as much as I used to. But when I saw these mini-s'mores posted by a friend on Facebook, I just had to try them. They are simple and delicious!

Thanks to Texas Cottage for sharing this recipe!

Ingredients for Mini S'mores:

Click here for printable recipe

1+ cup finely crushed graham crackers (7-8+ whole graham crackers)(I like a thick graham cracker crust, so I tend to use more graham crackers, which means I have to increase the powdered sugar and butter accordingly)
1/4 cup powdered sugar
6 tablespoons melted butter
4 chocolate bars (I used two large ones from Trader Joes)
12 large marshmallows (use pink marshmallows for a more Valentiney treat)

Directions:

Preheat oven to 350 degrees. Place graham crackers into a large plastic bag and crush them. Combine the graham cracker crumbs, powdered sugar, and butter in a bowl.

Place a handful of crumb mixture in each cup of a mini muffin pan. Press the crumbs firmlyin to form shallow cups. Bake for 4-5 minutes.

While crust is baking, break the candy bars into rectangles and cut marshmallows length wise with scissors. When the crust is done, remove from oven and place one chocolate piece into each cup and one marshmallow on top with the cut side down.

Return to oven 1-2 minutes or until marshmallows are slightly softened. Take pans out and let cool for 15 minutes or so, then carefully remove s'mores from pan. Then allow then to cool completely.

Take the remaining chocolate and put it in a small microwavable bowl and heat on medium until melted, stirring every 45 seconds or so. Dip the top of each marshmallow in melted chocolate. Turn them back over and let the chocolate set for an hour or so, then eat. Should make 2 dozen.

Enjoy!

Double Chocolate Banana cookies

noreply@blogger.com (Jen) — Fri, 10 Feb 2012 11:15:00 +0000

Once again I had ripe bananas to use and I was looking for something other than banana bread to make. (Although if you haven't tried this banana bread recipe, you really must). I had chocolate on the brain, like always, and I thought to myself, "I wonder if there are any recipes using ripe bananas and chocolate together?" So I turned to Google and found a few different ideas out there. (even for Chocolate banana mousse). So after checking a couple different recipes, I experimented and combined a couple different ideas together to make this moist, almost cake-like chocolate cookie. I even didn't feel that much guilt eating a lot of them because there are healthy bananas inside! Yea for getting your chocolate and potassium at the same time!

The Ingredients:

1 c sugar

3/4 c shortening or butter

1 c mashed ripe bananas (about 3

1 tsp lemon juice or orange juice

1 egg

1 tsp vanilla extract

2 1/2 c flour

1 tsp cinnamon

1 tsp baking soda

1/2 tsp salt

1/2 c cocoa powder

1 c chocolate chips

The Directions:

Cream the butter and sugar together. Beat in the egg. Mix in the bananas,vanilla extract, and the juice. I used lemon juice but I think the orange would go better with the chocolate and banana.

Add all the dry ingredients.
Mix well and stir in chocolate chips.
Drop by spoonfuls onto a cookie sheet. (use parchment paper, a liner, or grease it first). I use two spoons to do this. One to scoop the batter, and the other to help slide it onto the baking sheet.

Bake in a 375 degree oven for 8-10 minutes. I always cook cookies at the lesser time because I prefer softer cookies.

Eat as is, or make some glaze to go on top. All you need is:

1 c powdered sugar

1-2 Tbsp milk

1/2 tsp almond flavoring

1-2 tsp corn syrup (optional. the corn syrup will help the glaze set if you're not serving them until later)

Put the powdered sugar in a small bowl and add a Tbsp of milk, along with the extract. Stir with a fork. Add a little more milk and keep stirring until smooth. Add the corn syrup if desired and stir some more. If you need to make it thinner just add a little milk. You want it to be able to drizzle, not blob.

Put the glaze in a baggie and snip a tiny hole out of one corner. This will help you get cute drizzles on your cookies. If you don't care about cute drizzles, then use a spoon to drizzle or even just frost the whole thing. I do have to admit that the glaze does mask a little of the banana flavor of the cookie. But it is still super delish!

Pad See Ew

noreply@blogger.com (Jen) — Wed, 08 Feb 2012 11:00:00 +0000

This recipe comes from Mika, (Lara's sister-in-law). Pad See Ew (also known as Phat Si Lo) is a Thai dish that is commonly eaten in Thailand. According to Wikipedia (cause I (Jen) looked it up), Phat Si Lo means "fried with soy sauce". I think I would like anything fried with soy sauce and this looks super yummy. I can't wait to try this. Thank you so much Mika! I love how everyone is chipping in their recipes to help out Lara. Recipe by Mika

Ingredients:

1 tsp of fresh ginger

1 tsp of vegetable oil

2 cloves of garlic

1 lb of chicken, pork or shrimp

1 lb of rice noodles (if they aren't cut - cut them into 3/4 inch ribbons)

1 lb of chinese broccoli or regular broccoli

6 eggs, beaten and scrambled

Ingredients for Sauce:

1 tbsp sugar

1 tbsp dark soy sauce

2 tbsp light soy sauce. I use Ponzu instead to give it a good lime taste.

Directions:

Mix together the sugar, and soy sauces until sugar is dissolved.

Cube the chicken and cut up the ginger.

Saute the garlic, ginger and meat until the meat is done.

Cook the rice noodles according to direction on package.

Cook broccoli for only a little bit. You want it to be kinda crunchy. Or you can be lazy like me and buy the microwave steam-able ones.

Scramble your eggs. (It's easiest to beat your eggs together in a bowl and then pour the beaten eggs into a med high heat pan. Stir occasionally to scramble them.)

Combine rice noodles, soy sauce mixture, meat, broccoli, and scrambled eggs and stir until noodles are separated and almost clear.

Serve immediately.

Nutella Sweet Rolls

noreply@blogger.com (Jen) — Sun, 05 Feb 2012 13:19:00 +0000

Happy Nutella Day! February 5th is officially World Nutella Day. It started out in 2007 with a couple huge fans of Nutella. It has caught on and now people all over the world can have another excuse to consume Nutella. (not like you really need an excuse) You can find 100's of recipes with Nutella here on the Nutella Day website. Thankfully my son (who is allergic to peanuts) has actually been cleared to eat Nutella and we love it in our home. I recently bought a Nutella cookbook and thought I'd give cooking with it a try.

I was making sweet rolls for my family on a cold winter day, and I thought about adding Nutella to the middle. My boys love spreading Nutella on the top of the sweet rolls, so why not put it in the middle as well?! I use my mother-in-law's recipe because my husband is a sweet roll connoisseur and he knows when I've been experimenting with other recipes. He always says, "This is good, but it's not my mom's." So I now always turn to this recipe for sweet rolls.

The Ingredients:

Sweet roll dough:

2 Tbsp yeast (or 2 packages of yeast)

1/2 c warm water

1 tsp sugar

1/2 c milk

1/4 c butter

1/2 c sugar

1 1/2 tsp salt

2 eggs, beaten

4 1/2 c flour + little more for rolling out dough

Filling:

1/2 c butter, softened

1/2 c brown sugar

2 Tbsp cocoa powder (optional)

2 tsp cinnamon

1 c Nutella, warmed

Glaze:

2 Tbsp milk

1 c powdered sugar

OR warmed Nutella to drizzle

The Directions:

IF using a bread machine to make your dough, then add all the liquid ingredients first. (or according to the directions of your machine). I heat the 1/2 c milk and the 1/4 c butter together until the butter is mostly melted. Add to machine. Add warm water. (How warm? It depends in how warm your butter/milk combination got. You may need to cool it off by adding not so warm water. Then add the 2 beaten eggs. Then add all the dry ingredients. Choose 'dough' cycle and turn on machine.

IF doing it by hand, then place your warm water in a large bowl along with the yeast and teaspoon of sugar to proof. Wait 5-10 minutes. Meanwhile, in a small saucepan (or in the microwave) mix together the milk, remaining sugar, salt, and butter and heat till butter is mostly melted. Then cool to lukewarm. Add the beaten eggs to the milk mixture. Add the milk mixture to the yeast mixture. Mix in the 4 1/2 c flour and then turn out on counter and knead until you have a smooth and nonsticky dough. Place in a lightly greased bowl, cover, and let rise for about 1 1/2 hours.

When risen to twice its size, (or when the dough cycle on the machine is finished) punch the dough down in the middle and let rest a few minutes. Divide dough into two balls. This recipe usually makes 2 9x13 pans of sweet rolls.

Prepare your baking pans by greasing them with either butter or non stick spray.

Roll one ball out to a 13 x 9 (approximate) rectangle.

Spread with half of the softened butter. (the other half is for the other ball of dough).

Sprinkle 1/2 c brown sugar to form a thin layer all over. The butter and the brown sugar is what it going to form the caramel goo that is so classic with a sweet roll. (although we're using Nutella as well, I just have to have that caramely goo on the bottom of my sweetroll!). Sprinkle with cinnamon (more or less for taste). Skip the cinnamon if you want to have more chocolate flavor and replace it with cocoa powder. (about 1-2 Tbsp for the whole rectangle. Attention: this will make it extra chocolaty!

Heat Nutella so that it's easier to drizzle, (about 30 sec-1 minute in microwave) and drizzle 1/2 cup all over the sugar. Try not to drizzle over the bottom inch of your rectangle or else it will squish out as you roll it up.

Roll it up jelly roll style.

Slice into 1 inch slices and place in your prepared, greased 9x13 pan. Leave some space in between so they will have space to rise. Cover the pans and let rise again until double in size, about 1 hour (or less depending on how warm your kitchen is)

Repeat all the above steps with the second ball of dough.

Preheat oven to 375 degrees. Cook sweet rolls in oven for 15-18 minutes or until the top is nicely golden, but the middle is still cooked.

For the sugar glaze add powdered sugar in a small bowl and gradually add milk by mixing with a fork. Don't add all the milk at once, because you might need less. If your glaze gets too runny, just add more powdered sugar. If too thick, add a little milk. You want it to be a drizzle consistency.

Drizzle over your warm sweet rolls.

Serve as soon as you want. These are fine the next day heated up in the microwave as well. (at least my boys don't complain). IF you prefer MORE chocolate, heat up some Nutella until it ressembles a glaze and drizzle it over your sweet rolls. Yum

IF you don't like Nutella or don't want to make them chocolaty, then of course you can make these like regular sweet rolls. Add more cinnamon to taste or raisins. Here are some regular ones.

Flapjacks

noreply@blogger.com (Jen) — Fri, 03 Feb 2012 11:00:00 +0000

"Who else could go for some flapjacks right now?"

"...Too early for flapjacks?"

Did anyone else watch "Groundhog Day" yesterday? I guess that Punxsutawney Phil saw his shadow yesterday which means six more weeks of winter. "Don't forget your booties because it's cold out there..."

Anyway I was thinking about flapjacks and did you know that in England flapjacks are NOT pancakes but instead it's an oatmeal bar? (You've gotta love Wikipedia). I looked up some recipes and decided to try it because it looks pretty yummy and incredibly versatile. I'm using the recipe that I found on epicurious because most of the comments were from people from England and they seemed pretty excited to have a recipe close to the original treat. I can tell you that my boys were excited to come home from school on a cold day and have these along side a cup of hot cocoa.

Posted by Jen.

The Ingredients:

1/2 c butter

1/2 c packed brown sugar

2 Tbsp corn syrup*

1 Tbsp honey*

2 1/2 c quick oats

pinch salt

*The true English recipe calls for 1/4 c golden syrup. I don't have any so I duplicated it with part corn syrup and part honey. You may notice that there isn't honey in the picture. I actually had to borrow some from a friend and the honey is in the little red container!

The Directions:

Preheat oven to 350 degrees. Grease an 8x8 pan.

In a medium sauce pan, melt the butter, brown sugar, syrups, and salt until smooth.

Remove from heat and add the oatmeal. Stir until it is all coated.

Add to the greased pan and press in oatmeal mixture until it is all even.

Place in oven and cook for 15-20 minutes. When you remove it, it will still be soft. Trust me that it will harden up when cooled. The longer you cook them, the crunchier they will be once they're cooled. I took mine out at 17 minutes because I wanted them soft like a granola bar.

Wait about 5 minutes and slice into small squares. (Yes, while still a little soft. This will make it easier to separate when cooled)

Eat when cooled. I'm excited to try these again but I'll add chocolate chips, OR raisins and cinnamon, OR Craisins and orange zest... Oh! The options are limitless! What would you add?

OK. I'm sure that some of you are thinking, "That's fine, but I was hoping for a pancake recipe." Well, lucky for you there are many pancake recipes on this blog to choose from. Here are just a few to satisfy your pancake craving.

Pancake posts:

C heesecake pancakes with strawberries Banana chocolate chip pancakes Lemon ricotta pancakes with raspberry Pumpkin pancakes Oatmeal raspberry chocolate chip pancakes Crepes

Favorite Chocolate Recipes

noreply@blogger.com (Jen) — Wed, 01 Feb 2012 12:00:00 +0000

February is National Chocolate Month. So to pay tribute to chocolate, I decided to spotlight a few favorite chocolate recipes from Recipe Shoebox. (scroll down...) Look for some more new chocolate recipes this month as well!

A couple months ago I had the opportunity to go to a Chocolate Expo. It was so neat to see all the different kinds of chocolate from all over the world. Not only were there samples (the best reason to go to a chocolate expo!), but there were all sorts of different ways the chocolate was being used. These "tarts' and "pastries" are not at all what they seem. They are completely made out of chocolate to look like something you'd find in a bakery. Believe me when I say that it definitely got the chocolate part of my brain ticking away. (and yes, I'm sure that there is a chocolate part of my brain!)How would you like to have a chocolate dress? Or chocolate fountains higher than your head?!

We may not have recipes for chocolate dresses or 5-foot tall chocolate fountains, but we have some super good chocolate recipes right here. Plus I can guarantee that they will be easier to make! Here are some of my top dozen chocolate choices:

Hot Chocolate cookies Molten chocolate cakes Crockpot chocolate fudge cake
Chocolate magic shell ice cream topping Flourless chocolate cake Chocolate chip cookie dough topped brownies Frozen hot chocolate Best hot chocolate Macaroon brownies 30 minutes fudge pie Rocky road fudge bars Oreo truffles

Posted by Jen. Some of these recipes are either my favorite or look like they could be new favorites. So much for the idea of getting in shape. Now if only I could find a recipe for carrots that taste like chocolate...

Meatball Sandwiches

noreply@blogger.com (Jen) — Mon, 30 Jan 2012 13:02:00 +0000

During the week I'm often looking for a quick go to meal for my family. With only four ingredients, I make this quite often and it's a favorite amongst my boys. I love a good sub sandwich and it's even better with melted cheese. Why go out when you can make this in less than 1/2 hour! (Plus, if you're like me you can sneak in pureed carrots into the spaghetti sauce to help the kids increase their veggie consumption!. Shhh. Don't tell them!)

Click here for printable recipe.

Posted by Jen.

Ingredients:
Bag meatballs (precooked or raw. If raw, you'll need to cook them first)
1/2 jar spaghetti sauce
Hoagie buns
Mozzarella cheese, sliced

Directions:
Preheat your oven to 375.

Plan out how many meatballs you'll need and either heat them in the microwave or cook them according to the package. I've found that a basic Hogie bun will fit about 4 meatballs. So when I make 4 sandwiches, I need to count out 16 meatballs. (do this with your kids to practice math skills!)

When the meatballs are heated through (or cooked) then mix with about 1/2 jar spaghetti sauce. I only use enough sauce to just coat the meatballs. Too much sauce means soggy buns!
To help prevent the potential soggy bun, I slice some cheese and line the bottom of the hoagie buns so as to provide a barrier for the sauce. Place the buns with cheese in the oven at 375 for a couple minutes just until the cheese is melted. Then remove from oven and fill the buns with your meatballs. You can put on a little extra sauce if you'd like.
Place sliced cheese on top and place under your broiler for a couple minutes to toast the cheese. OR just turn the temperature up to 450 and place the subs in until the cheese is melted. Serve immediately so everything is nice and warm.

Crockpot Chicken and Potatoes

noreply@blogger.com (K) — Fri, 27 Jan 2012 14:23:00 +0000

This is Lara's younger sister, Kristina. It is very rare that I take the opportunity to post recipes on here, but in light of current events I figured I could occasionally come up with a recipe for Lara.

I love easy crockpot meals and this is one of our family favorites. My 4-year-old and 6-year old gobble this up and always ask for seconds, which is highly unusual when we aren't having pizza or hot dogs. I originally found the recipe on allrecipes.com, then tweaked it some to fit my family better. (Don't we all do that to our recipes?) Hope you enjoy!

Click here for printable recipe

Posted by Kristina.

The Ingredients:

6-8 boneless skinless chicken breasts
6 potatoes, cubed (with or without skin)
Carrots (as many as you want (o:)
1 (10.75 ounce) can condensed cream of chicken soup
2 cups water
1 tablespoon cornstarch
1 (1 oz) package dry onion soup mix
Seasoning to taste (I use Montreal Chicken seasoning and lemon pepper)

Directions:

Put the potatoes and carrots at the bottom of the crockpot with the chicken on top. Mix together the cream of chicken soup, water, cornstarch, and the onion soup mix. Pour over the top. Cook on high 4-5 hours. (My chicken was frozen and it took about 5 hours to cook) You also have the option of cooking it on low for 8 hours.

The best thing about crockpot recipes is that you can tweak it any way you want. I happen to love carrots and potatoes, so I add lots. If you don't love carrots and potatoes, add less of them and a little less water or add other veggies that you love better.

Lots of love and hugs headed to Spencer, Lara, and the whole family today! We are constantly praying for you!

Crab Dip or Crab Alfredo sauce

noreply@blogger.com (Jen) — Wed, 25 Jan 2012 17:34:00 +0000

For the last week I've been wishing that there was something I could do for Lara and her family. If I were still in her town then I would be bringing her family dinner, but then I realized that I can bring her virtual dinner! Lara asked me to be a part of this blog last year to help her out. Sorry I've been a slacker, but I promise that I will do a better job to help keep this blog going and not give Lara more things to worry about. So without further ado...

Whenever I have a social gathering at my house I love to make various dips. One of my favorites is a warm crab dip. This recipe is rather special to me because it is the recipe that my mom has been using for years and every year during the holidays we would make this. So now it has become one of my traditions as well, but not just for the holidays. It's always popular with my guests and people are constantly asking me for the recipe. The great thing about this dip, is that if you make it a little thinner by adding more cream or milk then voila...you have a crab alfredo sauce for your pasta!

Click here for printable recipe.

Posted by Jen.

The Ingredients:
1/4 c butter
1/4 c flour
2-3 c milk
1/4 c Parmesan cheese
1 tsp garlic powder
dash pepper and nutmeg
dash Tobasco sauce (oops forgot to put it in the picture)
14 oz pkg of imitation crab meat, finely chopped

The Directions:
First make a white sauce. (check out the tutorial for making a white sauce here). Melt the butter in a large pan, then sprinkle in the flour. Stir together until the flour is cooked into the butter.Turn temperature up to med high and add a cup of milk at a time, stirring constantly so that it doesn't lump up. As it gets thicker, add more milk until the desired consistancy.Mix in the Parmesan cheese, and spices. At this point you have a basic Alfredo sauce that would be great over pasta. (just add a little more Parmesan cheese and garlic to taste if that's your thing). But we are not stopping here, so add the chopped crab.
Mix well. Add more spices to taste. This is actually better served the next day. So let it cool and then put in a microwave or oven safe bowl and place in the fridge overnight. The following day just add a little more milk or cream (it will be quite thick!) and heat all the way through. You can heat it in the microwave or my mom actually sprinkles more Parmesan cheese and bread crumbs on top and heats in in the oven. Serve with solid crackers as this is rather thick. Triscuits are great, Ritz are not. Or serve with toasted baguette/french bread. If you happen to have left overs, or just want to make this a pasta dish, simply add more milk and make the sauce thinner. Pour and mix into cooked pasta.

Aunt Debra's Sugar Muffins

noreply@blogger.com (Trisha) — Mon, 23 Jan 2012 16:08:00 +0000

Sunday Morning Sugar Muffins

We have a tradition in our family of always having “Sugar Muffins” on Sunday morning. That is not the official title but my daughter began calling them this as a little girl, so that is what we go with. Breakfasts are a big deal in my home. No one leaves the house with out being fully loaded to head off to school or other activities. My mother fixed these occasionally for our family and now my twin sister and I have both turned these into our traditional breakfast for the Sabbath. Hope you enjoy!

Ingredients:
3 C Flour
1 C Sugar
1 1/2 tsp Baking Powder
1 tsp Nutmeg
1 tsp Cinnamon
1/2 cup butter, melted
2 eggs
1 C milk

Topping:
1/2 cup melted butter
Plenty of cinnamon and sugar mixture

Directions:
Stir together dry ingredients and then add the wet. Stir till moist and then scoop into sprayed muffin tins. Bake for 20 minutes in a 350 degree oven. While the muffins are baking, melt another cube of butter. Mix together plenty of sugar and cinnamon in a separate bowl.

After baking, roll each muffin in melted butter and then into the cinnamon and sugar mixture.
Serve with other favorite breakfast foods.

You and your family are in our thoughts and prayers!
Love,
Aunt Debra

Update

noreply@blogger.com (Lara) — Mon, 23 Jan 2012 02:04:00 +0000

Just a quick note about my son, who was diagnosed with acute myeloid leukemia 12 days ago:

Spencer just finished with his first round of chemo. We have another 10-14 days in the hospital while we wait for his blood levels to finish dropping, then rise back up to a safe level. Then we'll be able to take him home for a week, then start it all over again back in the hospital.   We're in for a long road over the next several months!

Our family is settling into a new normal. The little ones are clingier than usual, but with the arrival of Grandma and Aunt H into town, it's gotten a little easier for them to stay in a routine.   My husband and I are exhausted, but with the help of countless family and friends we are hanging in there okay.

The effects of the chemo are starting to kick in and Spencer is not feeling great. It's hard stuff watching your child in pain.

And about the blog:

The Recipe Shoebox will go on!   My blog partner, Jen, with the help of my sisters and cousin are going to keep the recipes coming, while we take care of our son and pray for the day when we can have Spencer back home as my #1 taste tester again. :)

Thanks for all your prayers and words of support. It's hard to adequately describe how strongly we feel that God has been carrying us every step of this journey.   In amidst the stress and the worry about the long weeks and months ahead of us, we have felt an inexplicable inner peace that no matter what lies ahead, that a higher plan is at play.

********************************
"Peace I leave with you, my peace I give unto you: not as the world giveth, give I unto you. Let not your heart be troubled, neither let it be afraid."
John 14:27

For Lara

noreply@blogger.com (Trisha) — Thu, 19 Jan 2012 00:26:00 +0000

Sometimes life just doesn't make sense. Sometimes we get surprised by a sudden turn of events that turns everything upside down. Sometimes we learn more about ourselves at those times than any other time in our lives. For Lara, I doubt that even begins to explain what she is feeling. Whatever was her life, hobbies, schedules, and comforts before this change of events... it has all morphed into something new. Her life will be just as meaningful, and just as full, but still she will put a part of herself on hold for her family, for her son.

She loves this blog. And I love her. So, I didn't want to see it sit idle today. Today I post a recipe for her. Just to say to her... your blog matters, you matter, I'm so proud of you... and we are praying for you and sending all our love your way! Love, Trisha

DUMP DINNER

This is the perfect dinner for when life is crazy and upside down. Simple, easy, no rules, and barely any clean up at all!

Ingredients:

I know I should post a picture of the ingredients now, but really.. it's up to you. I grab a big pot and throw in all sorts of meats and vegetables. I usually include:

Vegetables: asparagus, squash, zucchini, broccoli, (or even baby carrots, little potatoes)
Meat: little smokie sausages, shrimp, meatballs

Directions:

Cover your dining table with a plastic, disposable table cloth.

Set out what we like to call "dip-it" aka ketchup, Ranch dressing, barbeque sauce

Throw whatever meats and veggies you choose to use in a big pot filled with water.

Boil until meat is warm and vegetables are soft (sometimes it helps to start boiling the veggies first and then add the meat).

Season with lots of salt and pepper.

Drain and Dump.

That's right, I said dump..... just like this:

Dump the pot of food in the middle of the table and allow everyone to eat until they are full. When it's done, fold up the tablecloth and toss it! Wash your pot, and you're done! Ok, I know you can barely call this a recipe, but the kids absolutely love it! So the next time you are in the dumps and cooking is the last thing on your mind... Dump Dinner may just be the answer!

Life Changes

noreply@blogger.com (Lara) — Fri, 13 Jan 2012 22:04:00 +0000

Dear blog readers,

Here is the view from our window lately...

Here is the only menu I've been looking at...

Here is the jewelry I've been wearing...

Here is a glimpse at our latest reading material....

Here is where my heart is right now...

I will be stepping out of the food blog world for a time, while we devote our hearts and souls to taking care of our 16-year-old son, Spencer, who was just diagnosed with Acute Myeloid Leukemia.

He began treatment yesterday with an aggressive round of chemo that likely will keep him in the hospital for the better part of several months. We are scared and overwhelmed at what the next few months will bring for our family, but already have felt the power of angels (earthly and heavenly) buoying us up and bringing us strength.

Our needs are being met wonderfully well and we do not need anything other than your prayers for him and for our family.

With love,
Lara

********************************

"I believe God not only resides in the joy and new life of spring, like a reward if we make it through the winter. We can find him in every season, if were willing to look. I just happen to be in a tough season right now. Its winter for me. I trust a new and joyous season is on the way, God will bring me spring when he is ready. He just wants to meet me in the winter right now"

I don't know where this quote originated, but within hours of his diagnosis, my son made this quote his Facebook status.

***********************************

Enchilada Pasta

noreply@blogger.com (Lara) — Wed, 11 Jan 2012 13:33:00 +0000

Enchiladas made over into a pasta dish...why didn't I think of that? With my family's love of noodles and of Mexican food, this dish was destined to become a success at our house. We've made this easy, cheesy dish twice now and both times was eagerly devoured by the crew with clamoring for second helpings. The second time I made it, I threw in a can of drained black beans and recommend that for a tasty addition and a little boost of nutrition. Enjoy!

Recipe Source: Pearls, Handcuffs, & Happy Hour

Click here for printable recipe.

Posted by Lara.

The ingredients:

1 box (13-ounces) penne pasta
2 Tbs. olive oil
1 medium onion, diced
2 garlic cloves, minced
1 red pepper, diced
2-3 chicken breasts, cooked & shredded (or shredded rotisserie chicken)
1 {4 oz.} can diced green chilies
1 tsp. cumin
2 tsp. chili powder
1/2 tsp. salt
2 (10-oz. each) cans green chili enchilada sauce
2/3 cup red enchilada sauce
1 can (15-ounces) black beans, drained (optional)
2 cups shredded cheese (I used sharp cheddar)
1 cup sour cream
Toppings, as desired: chopped avocados, green onions, black olives, diced tomatoes, sour cream, chopped cilantro

Directions:
Boil pasta according to package directions.

Meanwhile, heat the olive oil in large skillet and cook onions for about 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes.

Add cooked chicken, green chiles, cumin, chili powder, salt, enchilada sauces. and black beans (if using). Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through. Add sour cream and while cooking on low heat, stir constantly until sour cream is well mixed and heated through, without letting it boil (or the sour cream will curdle).

Drain pasta and return to pot. Pour sauce over pasta and mix well.

Garnish with desired toppings: avocado, tomato, green onion, sour cream, etc.. Makes 8 servings.

Enjoy!

Don't miss a single recipe at Recipe Shoebox. Sign up on the right for free email updates.

Menu 1/9 - 1/15

noreply@blogger.com (Lara) — Mon, 09 Jan 2012 12:18:00 +0000

The Christmas decorations are back in the attic. My body is slowly detoxing from a month of goodies. After a rough week of readjusting to real life after Christmas break, I am looking forward to a calmer, more routine week this week (knock on wood) filled with some healthy, but comforting dinners.

Monday--Tomato Basil Soup

French Peasant Bread

Tuesday--Pesto Chicken Salad Wraps (new)

Blueberry Spinach Smoothie

Wednesday--Cremini Asparagus Pasta

Thursday--Sausage and Pepper Sandwiches

Friday--Slow Cooker Chicken Enchilada Soup (new)

Lion House Cornbread Recipe

Saturday--Spinach Lasagna

Braided Bread

Sunday--Slow Cooker French Dip Sandwiches

Lemon Custard Cake in the Crockpot

Go check Organizing Junkie for lots more Menu Plans!

Slow Cooker Tamale Pie

noreply@blogger.com (Lara) — Wed, 04 Jan 2012 16:09:00 +0000

After a month of posting only goodies (and eating way too many in the process), I guess it's time to get back on the healthy eating bandwagon again and this slow cooker recipe was a great place to start! With its cheesy cornbread crust and Mexican meat mixture, this dish got the "7-thumbs'-up" distinction in our family and because it was a slow cooker recipe, it got the busy mommy thumbs' up as well! If you like your food on the mild side, I recommend substituting a can of plain diced tomatoes in place of the green chili/diced tomato combination. We, however, thought it was perfect just the way it was!

Recipe Source: Taste of Home

Click here for printable recipe.

Posted by Lara.

Ingredients:

1 lb. ground beef (I used ground turkey)
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained (for a milder version, substitute a can of plain diced tomatoes)
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 package (8-1/2 ounces) corn bread/muffin mix (I used a Jiffy mix)
2 eggs
1 cup (4 ounces) shredded Mexican cheese blend
Sour cream and additional minced fresh cilantro, optional

Directions
In a large skillet, cook beef or turkey over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper.
Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro.

Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours or until heated through.

In a small bowl, combine muffin mix and eggs;

spoon over meat mixture.

Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.

Sprinkle with cheese; cover and let stand for 5 minutes.

Serve with sour cream and additional cilantro if desired.

Makes 8 servings.

Enjoy!

Don't miss a single recipe at Recipe Shoebox. Sign up on the right for free email updates.

Favorite Index

noreply@blogger.com (Lara) — Mon, 02 Jan 2012 13:06:00 +0000

This link will be placed in the menu bar above for your easy reference.

Favorite Main Dishes of all-time

Favorite Main Dishes of 2011

Favorite Soup Recipes of 2011

Favorite Slow Cooker Recipes

Favorite Desserts of 2011

Favorite Desserts of all-time (coming soon)

Favorite Breakfasts

Favorite Breads

Most Popular Recipes of 2011

Most Popular Recipes of 2011

noreply@blogger.com (Lara) — Sun, 01 Jan 2012 11:30:00 +0000

It was interesting to look back at our stats through the year to see which recipes were the most popular. Some of them I knew about and expected, but others were a surprise to me. All of them, however, are recipes we love at our house too, so I'm happy that they're getting out there in the blog world too!

10. Thai Chicken Pasta--this dish is also on my favorite meal list, so it didn't surprise me to find it on our top 10 most viewed recipes as well.

9. Blueberry and Spinach Smoothie--this recipe is one we have at least once or twice per week at our house

8. Fresh Strawberry Frosting--this frosting isn't the prettiest if you're looking to make a cake look fancy, but if you're looking for fresh strawberry taste, this is the recipe for you!

7. Easy Chocolate Pretzel Bites--super easy and tasty too, we love to keep the ingredients for these on hand during the holidays

6. Potato Kielbasa Skillet--my husband loves this meat and potatoes meal

5. French Peasant Bread--another favorite of ours, we make this one at least once a week at our house!

4. Chicken Pasta Salad--full of veggies and yet it's one of our family's very favorite meals of all time. I find it humorous when my son puts "pasta salad" down as his favorite food on his star-of-the-week forms at school, while everyone else's say cookies or cake or something of the sort.

3. Chicken Parmesan in the Slow Cooker--easy, cheesy, and oh so good!

2. Garlic Chicken Pasta with Spinach--full of flavor and healthy, my daughter is always asking when I'm going to make this next

And the #1 most viewed recipe in 2011 was:

1. Makeover Chicken Crescents--a 'healthified' version of an old favorite, this meal is one of my family's most requested meals of all time and this year has found a few more fans out there too!

***************************************************

Top 10 Referrers from 2011--
To fellow bloggers and facebookers--thank you for linking up to Recipe Shoebox.
Here's a glimpse of our top referrers from the year.

1. Organizing Junkie
2. Facebook--Someday I'll figure out how to better intertwine Facebooking with blogging, but in the meantime a big thanks to all of you who link up their favorite recipes from Recipe Shoebox onto their Facebook feed!
3. Cookie Crazie
4. Pinterest--check out all the recipes I've been eyeing!
5. Finding Joy in My Kitchen
6. Coleen's Recipes
7. See Jane in the Kitchen
8. Tried and True Cooking with Heidi
9. Stumble Upon
10. A Blog About Food

Thanks for visiting Recipe Shoebox this year!
Happy new year!

*******************************

Head on over to Finding Joy in my Kitchen for lots more Most Popular recipes of 2011.

Best Dessert Recipes (of 2011)

noreply@blogger.com (Lara) — Sat, 31 Dec 2011 11:30:00 +0000

The final day of Finding Joy in My Kitchen's countdown to 2012 is perhaps the sweetest of all...BEST DESSERTS of 2011! This was exceptionally hard to whittle down to only our favorites, but with the help of my family (and google analytics) I've come up with the following list. Happy New Year!

Easy No-Bake Cheesecake--with just four ingredients to whip together, this is the easiest cheesecake you'll ever make!

White Chocolate Strawberry Cookies--after searching for a way to use up some fresh strawberries, I serendipitously came up with this unique cookie

How to Make the Perfect Pie Crust--a full picture tutorial on how to make the perfectly flaky pie crust

Brownie Bottom Cheesecake--with brownies as the crust, this cheesecake is as beautiful as it is unforgettably delicious!

Homemade Hot Chocolate Mix--you'll never go back to the cheap powdered stuff again after trying this delectable version

Strawberry Cheesecake Bars--yep, they're as good as they sound!

Brown Sugar Buttercream Frosting--my daughter's discovery, this recipe is great for when you're out of powdered sugar and need to make frosting

Hot Chocolate Cookies--with 4 packs of hot chocolate mix inside and marshmallows on top, these cookies are oh so perfect for a winter day (or any day of the year for that matter)

Magic Shell Ice Cream Topping--you won't believe how cool it is until you make your own magic shell!

Easy Pretzel Turtle Bites--so simple, yet so good, these are great for a last-minute party food

Crockpot Chocolate Fudge Cake--better keep some vanilla ice cream on hand for this fudgy, chocolatey treat, straight out of the crockpot

Cinnamon Roll Cake--we just discovered this treasure, but already it's a big hit at our house!

Melting Snowman Cookies--a hit with kids and adults, these adorable cookies are a perfect way to liven up a snowy winter's day!

Head on over to Finding Joy in my Kitchen for lots more Best Dessert recipes today.

Recipe Shoebox

Taco Pizza

Chocolate Tart

Rocky Road brownies

Easy Gourmet Chocolate Bark

Update on Spencer

Valentine's Day Strawberry snacks

Mini S'mores

Double Chocolate Banana cookies

Pad See Ew

Nutella Sweet Rolls

Flapjacks

Favorite Chocolate Recipes

Meatball Sandwiches

Crockpot Chicken and Potatoes

Crab Dip or Crab Alfredo sauce

Aunt Debra's Sugar Muffins

Update

For Lara

Life Changes

Enchilada Pasta

Menu 1/9 - 1/15

Slow Cooker Tamale Pie

Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours or until heated through. In a small bowl, combine muffin mix and eggs;

spoon over meat mixture.

Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.

Sprinkle with cheese; cover and let stand for 5 minutes.

Makes 8 servings.

Enjoy!

Favorite Index

Most Popular Recipes of 2011

Best Dessert Recipes (of 2011)

Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours or until heated through.

In a small bowl, combine muffin mix and eggs;