Lemon Poppy Seed Bread

I found this while searching around the internet one day.

Ingredients:

1 box lemon cake mix

1 (small) box instant lemon pudding

2 teaspoons poppy seed

1/2 cup canola oil

1 cup water

4 eggs

Frosting:

about 4-5 tablespoons milk

about 3 cups powdered sugar

1 teaspoon vanilla

Preheat oven to 350 degrees. Mix the dry, mix the wet and then combine. Then beat in a mixer for 4 minutes. Pour into two medium greased loaf pans (I've attempted 1 large loaf pan twice and both times it did not rise in the middle). Bake for 40-45 minutes. Don't open the oven too soon or chances are it will sink in the middle.

While it's cooling, whip up your frosting. It will be more like a glaze and it should run off the spoon in a thick stream.

When it's completely cool, set the loaf on a long sheet (or couple pieces) of saran wrap. Then drizzle the glaze all over the top, let it drip down the sides and add more to the top. Next, wrap the saran wrap over the bread, covering all of the bread tightly. Don't worry, when it comes out of the freezer, the wrap will come right off and the frosting will stay on the bread. When it's all wrapped up, pop it in the freezer for at least a couple hours. I think it's best when its sat in there over night. It's going to be firm, moist and cold!

Banana Cream Pie

CRUST:
1 Pkg of gram crackers
1/4 cup butter
3 Tbl. spoons of brown sugar

Filling:
1 Pkg of instant vanilla pudding
2 large Bananas

Topping:
1 large banana
1 Tbl. spoon lemon juice
1/2 tub of whip cream

* Mix crushed gram crackers with the brown sugar. Melt butter and add to sugar and cracker mix. press to the sides and along to bottom of the pan.
* Cut bananas in slices onto the pie crust and pour vanilla pudding over the top.
*Add whipped cream if desired and then cut remaining banana over the top. Put a drop of lemon juice on banana slices to keep them from going brown, and CHILL.

Snickerdoodles

This is my all-time favorite cookie. It's Emeril Lagasse recipe, which is by far the best!

Pre heat oven to 350 degrees

2 3/4 cups all-purpose flour

1 teasp baking soda

1/2 teasp fine salt

1/2 cup shortening

8 tblsp (1 stick) unsalted butter, softened

1 1/2 cups sugar, +3 tblsp

2 large eggs

1 tblsp cinnamon

Sift the flour, baking soda, & salt into a bowl.

With a handheld mixer, beat together the shortening and butter. Add the 1 1/2 cup sugar and continue beating until light and fluffy, (about 5 minutes). Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and blend until smooth.

Mix 3 tblsp. sugar with the cinnamon in a small bowl. Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls into cinnamon sugar. Flatten the balls into 1/2-inch thick disks, spacing them evenly on unlined cookie sheets. Bake until golden brown, but still moist in the center about 12 min. Cool on a rack.

Parmesan Chicken in Crockpot

I got this recipe as a recommendation from my friend Lindsay who found it on this website. It really yummy and I love it for those nights when I am in need of a hearty meal!

2-4 boneless, skinless chicken breast halves (cut smaller size to make more kid friendly

1/2 cup plain bread crumbs

1/2 cup grated parmesan cheese

1 tsp Italian seasoning

1/4 tsp ground black pepper

1/4 kosher salt

1 tbs olive oil

1 egg, beaten

4-6 slices mozzarella cheese

1 jar (28oz) favorite marinara sauce

Drizzle 1 tablespoon olive oil over the bottom of the crockpot stoneware. In a medium bowl, beat egg. In Second medium bowl, mix the bread crumbs, spices, and grated parmesan cheese all together. Dip chicken in beaten egg and then toss into bread crumb mixture to coat completely on both sides. Place chicken breasts on bottom of crockpot. Place a layer of mozzarella slices on top of breaded chicken breasts. Cover cheese layered chicken with entire jar of sauce. Place lid of crockpot securely on and turn heat to LOW for 6-7 hours or HIGH for 3-4 hours. Serve over cooked pasta of your choice.

Chicken and White Bean Chili

This one came from my dear friend Allison, who proudly told me it won 1st place in their ward chili cook off! Great Fall/Winter recipe!

1 lb chicken breast, cubed

1 medium onion, chopped

1 can chicken broth (14 or 15 oz)

1 1/2 tsp. garlic powder

1 Tbl. vegetable oil

2 cans white beans (drained and rinsed)

1 can (4oz) chopped green chilies

1-2 dashes cayenne pepper

1 tsp. salt

1 tsp. cumin

1 tsp oregano

1/4 - 1/2 tsp. pepper

1 cup sour cream

1 cup water

Saute chicken, onion, and garlic powder in oil until chicken is done. Add beans, broth, chilies, seasonings, and chicken to crock pot. Cook on LOW 7-8 hours. Add sour cream 20 min. before serving.

Crock Pot Hawaiian Chicken

This is definitely the easiest recipe, but does not fall short on taste!

Ingredients:

Frozen Chicken Breast (I usually do 2 to 3 breast)

Favorite BBQ sauce

1 can pineapple chunks, drained

Place frozen chicken breasts in the crock pot and cover with sauce. Empty can of drained pineapple chunks on top. cook on high for 2 to 3 hours or low for 4 to 6 hours. Shred chicken in crock pot so the chicken will be well coated with sauce.

The original recipe says to serve over rice, which is good, but my family loves it in buns (slider style).

Pumpkin Fluff

I got this one from my latest addiction, Pinterest! It taste like pumpkin pie, how can you go wrong with that?

Pumpkin Fluff

1 (16 oz) container frozen whipped topping, thawed

1 (5 oz) pkg instant vanilla pudding mix

1 (15 oz) can solid pack pumpkin

1 teaspoon pumpkin pie spice

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

I serve mine with cinnamon gram crackers.