Mint Chocolate Chip Cookies

Ingredients

• 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
• 1/2 cup butter or margarine, softened
• 1/4 teaspoon peppermint extract
• 8 to 10 drops green food color
• 1 egg
• 1 cup creme de menthe baking chips
• 1 cup semisweet chocolate chunks

Heat oven to 350 degrees Fahrenheit. In large bowl, stir cookie mix. butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chips.

Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

"Miracles are a retelling in small letters of the very same story which is written across the whole world in letters too large for some of us to see." C. S. Lewis 

Pretzel Treats

Ingredients

• Bite-size, waffle-shaped pretzels
• Hershey's Kiss or Hershey's Hug
• M&M's candy

Heat the oven to 170F. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss or Hershey's Hug.

Bake for 4 to 6 minutes (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press an M&M's candy into the center of each Kiss. Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. Place handfuls of the candies in clear plastic bags and tie on colorful ribbons.

Remain in me, and I will remain in you. No branch can bear fruit by itself; it must remain in the vine. Neither can you bear fruit unless you remain in me. “I am the vine; you are the branches. If a man remains in me and I in him, he will bear much fruit; apart from me you can do nothing.  ~John 15: 4-5

S'mores Cookies

Ingredients

• 11 tablespoons unsalted, butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 2- 1/2 cups flour
• 1/2 cup semi-sweet chocolate chips
• 1 cup mini marshmallows
• 3 regular sized Hershey's bars, broken into pieces
• 1-2 packages graham crackers, broken into squares

Preheat the oven to 375 degrees. Line baking pans with parchment paper. Lay out graham crackers side by side on the pans as close as possible (they should be touching).

In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined. Add the flour mixture to the butter mixer and combine on low speed.

Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour.

Place tablespoons of dough on graham crackers about 1 - 1 1/2 inches apart. Press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey's bar pieces on the top.

Bake for 5- 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

*Any chocolate chip recipe may be used for these cookies (the nestle toll house recipe is a personal favorite)

"Live in the sunshine, swim in the sea, drink the wild air." ~Ralf Waldo Emerson

Blueberry Smoothie

Ingredients

• 1/3 cup unsweetened applesauce
• 1 medium banana
• 1 cup frozen blueberries
• 1 cup ice
• 1 tablespoon sweetener (honey)
• 1 handful almonds

Throw everything into a blender and blend! Make sure you let it go for awhile- the almonds can be tricky. Note: You may soak almonds in water before adding them to the mix

"How far you go in life depends on your being tender with the young, compassionate with the aged, sympathetic with the striving, and tolerant with the weak and strong. Because someday in your life you will have been all of these." ~George Washington Carver

Wake-Up Smoothie

Ingredients

• 1 ripe banana
• One 20 oz. can crushed pineapple
• 1 1/2 cups orange juice
• 2 cups ice cubes, about 12 cubes

Peel banana, break into chunks and put in blender with crushed pineapple, orange juice, and ice. Blend until smooth.

Tip: If you like your smoothies ice cold, put all the ingredients (except the ice) in the blender the night before, refrigerate, and give a quick blend in the morning.



"Do not be anxious about anything, but in everything, by prayer and petition, with thanksgiving, present your request to God. And the peace of God, which transcends all understanding, will guard your hearts and your minds in Christ Jesus." Philippians 4: 6-7

Rice Krispies Treats

Ingredients

• 3 tablespoons butter or margarine
• One 10 oz. package regular marshmallows or 4 cups miniature marshmallows
• 6 cups Kellogg's Rice Krispies cereal
• Sprinkles

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted.
Remove from heat. Add Kellogg's Rice Krispies cereal. Stir until well coated.
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Add festive sprinkles. Cool. Cut into 2-inch squares. (Best if served the same day.)

Note: For best results, use fresh marshmallows.-1 jar (7 oz.) marshmallow crème can be substituted for marshmallows. Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.





"Be exalted, O God, above the heavens; let your glory be over all the earth."
Psalm 57: 5

Triple Layer Cookies and Cream Crunch Bars

Ingredients

• 1/2 cup butter, at room temperature
• 1 1/2 cups sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 tablespoons cocoa powder
• 1 1/4 cups all purpose flour
• 1/4 teaspoon salt
• 2 cups chocolate chips
• 1/2 cup peanut butter
• 20 oreo cookies

Preheat oven to 350 degrees. Butter and flour an 8x8 cake pan. In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, then add vanilla extract. Add in cocoa powder and mix until combined. Add flour and salt, mixing well until batter is smooth and comes together. Fold in 1/2 cup chocolate chips.
Spread in the 8 x 8 pan. Sink 9 Oreo cookies into the batter and press gently. Bake for 25-30 minutes. While baking, crush the remaining Oreos in a ziplock bag. When brownies are finished baking, remove from the oven and sprinkle with 1/2 cup chocolate chips and crushed Oreos. Place back in the oven for about 2-3 minutes. During this time, melt remaining chocolate chips and peanut butter together. Remove brownies from oven and pour melted chocolate mixture over top, spreading with a spatula. Make sure chocolate gets down into the Oreo crevices, as it is the “glue” that holds the top to the bottom. Refrigerate for 2-3 hours before serving.
Let brownies sit at room temperature for 15 minutes before cutting. Don’t worry if some of the cookies spill out from the middle or the top cracks – they are still delicious

I found this recipe on How Sweet It Is Blog :)



"No discipline seems pleasant at the time, but painful. Later on, however, it produces a harvest of righteousness and peace for those who have been trained by it."
Hebrews 12:11

Cinnamon Honey Buns

Ingredients

• 1/4 cup butter or margarine, softened and divided


• 1/2 cup honey, divided


• 1/2 cup chopped toasted nuts (optional)


• 2 teaspoons ground cinnamon


• 1 lb. frozen bread dough, thawed according to package directions


• *Or may use 1 to 2 refrigerated Pillsbury French Loaf dough tubes


• 2/3 cup raisins (optional)

Grease 12 muffin cups. To prepare honey nut topping, mix together 1 Tablespoon butter, 1/4 cup honey and chopped nuts. Place 1 teaspoon topping in each muffin cup. To prepare filling, mix together remaining 2 Tablespoons butter, remaining 1/4 cup honey and cinnamon. Roll out bread dough onto floured surface into 18X8 inch-rectangle. Spread filling evenly over dough. Sprinkle evenly with raisins. Starting with long side, roll dough into log. Cut lof into 12 slices. Place 1 slice, cut side up, into each prepared muffin cup. Set muffin pan in warm place; let dough rise for 30 minutes.

Preheat oven to 375 degrees. Place muffin pan on foil-lined baking sheet. Bake for 20 minutes or until buns are golden brown. Remove from oven; cool in pan 5 minutes. Invert muffin pan to remove buns.




"For you created my inmost being; you knit me together in my mother’s womb. I praise you because I am fearfully and wonderfully made; your works are wonderful."
Psalm 139: 13-14

Asian Slaw

Ingredients

• 2-3 packages of beef-flavored Ramen Noodle mix


• Two 8.5 oz packages slaw mix


• 1 cup sliced, toasted almonds


• 1 cup sunflower kernels


• 1 bunch green onions, chopped


• 1/2 cup sugar


• 3/4 cup vegetable oil


• 1/3 cup white vinegar

Remove flavor packets from Ramen Noodle mix and set aside. Crush noodles in bottom of LARGE bowl. Top with slaw mix. Sprinkle with almonds, sunflower kernels, and green onions.

Whisk together contents of flavor packets, sugar, oil and vinegar. Pour over slaw mixture. Cover and chill 24 hours. Toss before serving. Yeilds 10 servings.

"Action is the real measure of intelligence." ~Napoleon Hill

Chocolate Chip Peanut Butter Swirl Blondies

Ingredients

• 1 stick butter
• 1 cup packed dark brown sugar
• 1 egg
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 cup all purpose flour
• 1/3 cup creamy peanut butter
• 1/2 cup chocolate chips

Preheat oven to 350 and butter an 8-inch square pan.
Brown the butter by melting it over medium heat on the stove until it becomes a golden caramel color. Be careful not to burn the butter—you only want to brown it. (This will take several minutes and it’s easiest to keep swirling the pan with your hand while it browns.)
Pour the browned butter into a bowl and add the brown sugar. Beat for about four minutes, until creamy. Add the egg and beat again. Then, add the flour, salt and vanilla extract. Beat until combined, then add peanut butter and gently mix so the batter is just swirled.
Fold in the chocolate chips. Spread out mixture in your buttered pan and bake for 25 minutes, or until edges begin to pull away from the sides of the pan.
Allow to cool before slicing into squares.

*I found this recipe on Eat Live Run


"Finish each day and be done with it. You have done what you could; some blunders and absurdities have crept in; forget them as soon as you can. Tomorrow is a new day; you shall begin it serenely and with too high a spirit to be encumbered with your old nonsense." ~Ralph Waldo Emerson

Hummingbird Cake

Ingredients

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 3 eggs, beaten
• 1 1/4 cups vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1 can (8oz) crushed pineapple, well drained
• 1 cup chopped pecans
• 2 cups chopped ripe banana

Cream Cheese Frosting Ingredients

• 8 oz. pkg. cream cheese, softened
• 1 cup butter, softened
• 16 oz. pkg. powdered sugar
• 1-2 teaspoons vanilla extract
• 1 cup chopped nuts

Combine dry ingredients (first five) in large mixing bowl. Add eggs and vegetable oil stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans, and bananas. Spoon batter into 2 greased and floured 9 inch pans. Bake at 350 degrees for 30-35 minutes. Cool in pan for 10 minutes. After removing from pans, allow to cool completely.
Frosting: Combine cheese and butter until smooth. Add sugar, beating until light and fluffy. Stir in vanilla and pecans. Spread between the layers and on the top and sides of the cake.






Courage does not always roar. Sometimes, it is the quiet voice at the end of the day saying, “I will try again tomorrow.” ~Unknown

3-Cheese Mostaccioli Bolognese

Ingredients

• 1 pound ground beef
• 2 cloove garlic, minced
• 1 medium zucchini, cut in half lengthwise and sliced
• 3 cup Prego Tradidional Italian Sauce
• 6 cup mostaccioli or ziti, cooked and drained
• 6 oz. shredded mozzarella cheese (about 1 1/2 cups)
• 1/4 cup grated Parmesan cheese

Heat the oven to 400 degrees.Cook the beef and garlic in a 12-inch skilled over medium-high heat until the beef is well browned, stirring often to break up the meat. Pour off any fat. Add the zucchini and cook until it's tender. Stir in the sauce.Stir the beef mixture, pasta, 1/2 cup mozzarella cheese, ricotta cheese and Parmesan cheese in a 3-quart shallow baking dish. Sprinkle with the remaining mozzarella cheese.Bake for 20 minutes or until the mixture is bubbling and the cheese is melted.






"Do you not know that in a race all runners run, but only one gets the prize? Run in such a way as to get the prize. Everyone who competes in the games goes into strict training. They do it to get a crown that will not last, but we do it to get a crown that will last forever."
1 Corinthians 9:24-25

S'more Brownies

Ingredients
Crust:

• 8 tablespoons unsalted butter, melted
• 1 1/2 cups crushed graham cracker crumbs
• 2 tablespoons sugar
• Pinch fine salt

Brownie:

• 8 tablespoons unsalted butter
• 4 oz. unsweetened chocolate, chopped
• 1 cup packed light brown sugar
• 1 1/2 teaspoon fine salt
• 4 large eggs
• 6-12 oz. milk chocolate chips
• 1 cup all-purpose flour

Topping:

• Large marshmallows, cut in halves

Position a rack in the lower third of the oven and heat oven to 325 degrees. Line an 8X8 inch square baking pan with foil so it hangs over the edges by about 1 inch.
For the crust: Melt 8 tablespoons unsalted butter. Lightly butter the foil with 2 tablespoons. Stir the remaining 6 tablespoons with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 17-20 minutes.
Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave, continuously stirring until completely melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the chocolate chips. Add the flour and stir until just incorporated.
Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 60-70 minutes.
Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallow halves across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil. Cut into squares with a wet knife.

*This recipe is from FoodNetwork.com

"For we are God’s workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do."

Ephesians 2:10

Mozzarella Cheese Sticks

Ingredients

• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 eggs, lightly beaten
• 2 Tablespoons water
• 12 mozzerella cheese sticks
• 1 cup fine dry Italian bread crumbs
• 3/4 cup marinara sauce

In a shallow dish combine flour, salt, and pepper. In another shallow dish combine eggs and water. Dip cheese sticks in egg mixture, then coat with flour mixture. Dip cheese sticks again in egg mixture; coat with bread crumbs. Place on baking sheet. Cover; may freeze for 1 hour or up to 2 days.
In a fryer preheat oil to 350 degrees F. Fry cheese sticks, half at a time for 2 to 2-1/2 minutes or until crisp and golden. Do not crowd. Be cautious of splattering oil. Maintain oil temperature around 350 degrees F. Remove cheese sticks from hot oil. In a small saucepan heat marinara sauce over medium heat. Serve cheese sticks with hot marinara sauce.

*This recipe can be found in Better Homes and Gardens New CookBook 15th Edition







"Do not merely listen to the word, and so deceive yourselves. Do what it says. "
James 1:22

Pecan Upside-Down Baby Cakes

Ingredients

• 2 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup packed brown sugar
• 1/2 cup butter
• 1/3 cup butter
• 1/3 cup honey
• 1 1/2 cups coarsely chopped pecans
• 3 eggs
• 2 cups granulated sugar
• 1 cup vegetable oil
• 1 8-ounce carton dairy sour cream
• 2 teaspoons vanilla

Preheat oven to 350 degrees F. Lightly grease 24 muffin cups; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

In a medium saucepan combine brown sugar, butter, and honey. Cook and stir over medium heat about 2 minutes or until smooth; remove from heat. Stir in pecans; set aside.

In a large mixing bowl combine eggs and granulated sugar. Beat with an electric mixer on medium to high speed about 3 minutes or until mixture is thick and lemon color. Add oil, sour cream, and vanilla, beat until combined. Gradually add the flour mixture, beating on low speed until smooth. Place 1-2 tablespoons of the pecan mixture in the bottom of each prepared muffin cup. Spoon the batter into each cup.

Place the muffin pans on a foil-lined baking sheet. Bake for 20-25 minutes. Cool in pans for 5 minutes. Using a sharp knife or thin spatula, loosen cakes from sides of muffin cups. Invert onto wire rack. Spoon any pecan mixture remaining in the muffin cups onto the cakes. Serve warm or cool.
*Also taste delicious without the pecan topping and adding chocolate chips before baking.
*This recipe can be found in Better Homes and Gardens New CookBook 15th Edition









"Let go of your attachment to being right, and suddenly your mind is more open. You're able to benefit from the unique viewpoints of others, without being crippled by your own judgment." ~Ralph Marston

About Me

This past summer (2010), I started experimenting with new recipes in the kitchen, compiling my mom’s recipes, and reading cookbooks. I created this blog to keep a record of all the recipes I have thought to be successful. Thus everything on this blog I have personally made and would recommend to others. None of the recipes posted are originals as I found most of them on the websites of other bloggers, or they are recipes from family members and friends :). I really enjoy cooking and thought this blog would be a fun way to document tasty recipes!

A little about me: I am a follower of Jesus Christ and am saved by God’s amazing grace. I love my super awesome family and friends. I like exercising and staying active- running, swimming, and biking are personal favorites! I enjoy photography and scrapbooking. I love listening to music and playing the piano. The beach is my favorite place in the entire world. I love to read, particularly novels, historical fiction, and biographies. I prefer chocolate over vanilla, summer over winter, water over soda, dogs over cats, and UNC over Duke!