Chocolate Chip Pound Cake

I've had this recipe for awhile now but never made it until a couple weeks ago. I am used to the pound cake that you buy at the store that is moist but this recipe makes a dry type pound cake. My mom and Grandma said that it was normal and good so here's the recipe.

Chocolate Chip Pound Cake
Makes 24 Slices
Prep Time: 10 Minutes
Bake at 325* for 1 hour, 12 minutes

3 1/2 Cups All-Purpose Flour, plus more for dusting pans
1/2 Teaspoon Salt
4 Eggs
4 Egg Yolks
1 Tablespoon Vanilla
1 1/2 Cups (3 Sticks) Unsalted Butter, softened
2 Cups Sugar
1 Bag (12 Ounces) Semisweet Chocolate Chips

1. Heat oven to 325*. Coat two 9x5x3 inch loaf pans with nonstick cooking spray; dust with flour and shake out excess. Set aside.

2. Stir together flour and salt; set aside. In small bowl, stir together eggs, egg yolks and vanilla; set aside.

3. Mix butter and sugar together on medium-high speed for 6 minutes or until very light and fluffy. Reduce speed to medium and gradually pour in egg mixture. Increase speed to medium-highand beat 3 minutes or until light and fluffy. On low speed, gradually add flour mixture and beat until just blended. Stir in chocolate chips.

4. Divide batter between prepared loaf pans and smooth tops. Bake at 325* for 1 hour, 12 minutes, or until toothpick inserted in center comes out clean. Cool in pans on wire rack for 30 minutes, then remove from pans and cool completely on rack.

Thelma's Almond No-Bake Cookies

Chad's mom made these for Christmas and they were a big hit. Here's the receipe...

Thelma's Almond No-Bake Cookies

1 Almond Bark
2 Cups Rice Krispies
2 Cups Cheerios
2 Cups Peanuts

Directions:

1. Melt the Almond Bark for 1-2 minutes
2. Mix everything together
3. Scoop into balls (ice cream scoop or cookie scoop works great) and place on wax paper and wait for them to "harden".

Healthified Pumpkin Bread

I made two batches of this bread for Thanksgiving and everyone LOVED it. My cousin's 4 year old called it "brown bread" and he ate like 10 pieces lol. I sent a whole loaf home with him and he said while clapping "I'm so excited!" Kids are so awesome!

I took all the ingredients and used organic ingredients. Safeway had canned organic pumpkin that was really good. I actually stocked up!

Healthified Pumpkin Bread

Prep Time: 20 Minutes

Start to Finish: 2 Hours 40 Minutes

Makes: 2 Loaves

2 Cups All-Purpose Flour
1 1/2 Cups Whole Wheat Flour
2 Cups Sugar
2 Teaspoons Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Nutmeg
1 Teaspoon Ground Allspice
1/2 Teaspoon Ground Cloves
1 Can (15 oz) Pumpkin (not pumpkin pie mix)
1 Cup Fat-Free Milk
3/4 Cup Fat-Free Egg Product (I actually just used 4 eggs)
1/2 Cup Canola Oil (I used Olive Oil)

Directions:
1. Heat oven to 350*F. Spray bottoms only of two 9x5-inch loaf pans with cooking spray. In large bowl, mix flours, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, allspice and cloves until well blended.

2. In medium bowl, mix pumpkin, milk, egg product (or eggs) and oil until well blended. Stir into flour mixture until well blended. Spoon batter evenly into pans.

3. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.

Pumpkin Angel Food Cake

This was a hit over Thanksgiving also. I called for whipped topping but I didn't do this part. It was good without it.

Pumpkin Angel Food Cake
Prep Time: 10 Minutes
Start to Finish: 3 Hour
Makes: 12 Servings

1 Box (1 lb) White Angel Food Cake Mix
1 Tablespoon All-Purpose Flour
1 1/2 Teaspoons Pumpkin Pie Spice
3/4 Cup (from 15 oz can) Pumpkin (not pumpkin pie mix)
1 Cup Cold Water

Directions:
1. Move oven rack to lowest position; heat oven to 350*F. In extra large glass or metal bowl, beat all ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food cake pan.

2. Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle (I didn't do this part). Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.

**I don't have a picture of this made but next time I make it I will add one.**

Peanut Butter Blossoms

Peanut Butter Blossoms

48 Hershey's Kisses
1/2 Cup Shortening (I used Organic Butter instead)
3/4 Cup Organic Peanut Butter
1/3 Cup Organic Granulated Sugar
1/3 Cup Packed Light Brown Sugar
1 Egg
2 Tablespoons Organic Milk
1 Teaspoon Organic Vanilla
1 1/2 Cups Organic Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt (I used Sea Salt as that's all I use in our house)
Granulated Sugar

Directions:
1. Heat oven to 375*F. Remove wrappers from chocolates.

2. Beat shortening (or butter) and peanut butter in large bowl until well blended. Add1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar (I didn't do this step); place on ungreased cookie sheet.

4. Bake 8-10 minutes or until lightly browned. Immediately press a chocolate into the center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.

I would recommend doubling this recipe if your family loves cookies. I got 42 cookies out of the batch (not doubling it) and between Chad, myself and 3 boys in the house we were left with 5 this morning. They are very yummy and are pretty much bite size.

Quick & Easy Turkey Enchiladas Suizas

I got this recipe from my Woman's Day magazine. We've been trying new recipes lately in an attempt to have more variety. This recipe is extremely easy and very quick. Takes me about 10-15 minutes to put together and get into the oven. This recipe is made to make ahead of time. I don't normally do this but you can if you'd like...you can also freeze it!

Turkey Enchiladas Suizas

1 1/4 Cups Green Salsa

1/2 Cup Reduced-Fat Sour Cream

1/4 Cup Chopped Cilantro (I don't add this)

1 1/2 Cups Diced Cooked Turkey or Chicken (I use ground turkey because it's quicker and easier)

1 Cup Shredded Reduced-Fat Swiss Cheese

7-oz Jar of Roasted Peppers, sliced

8 Warm Corn Tortillas

Prep: Mix grean salsa, sour cream and chopped cilantro in a bowl. Spread 1/2 cup over bottom of a 2 to 2 1/2 quart baking dish. Combine turkey, shredded cheese and roasted peppers. Fill each of the 8 warm corn tortillas with scant 1/2 cup, then place seam side down in baking dish. Top with remaining salsa mixture and 1/2 cup shredded cheese.

Store: Refrigerator: Wrap with plastic wrap and refrigerate up to 3 days. Freezer: Wrap with plastic wrap, then foil and freeze up to 6 weeks.

Serve: If refrigerated: Remove plastic wrap and cover with foil. Bake in a 350*F oven 30 to 40 minutes until heated through. Top with diced tomato and sliced scallions if desired. If Frozen: Thaw overnight in refrigerator, then bake as directed above.

To Bake Straight from Freezer: Remove plastic wrap; replace with foil. Bake in a 350*F oven 1 hour 15 minutes or until heated through.

My Grandma's Monster Cookies

My Grandma's Monster Cookie Recipe

Makes Approx. 3 Dozen

3 Eggs

1 Cup Sugar

8 oz. Brown Sugar (1 Cup)

12 oz. Peanut Butter (1 1/2 Cups)

4 oz. Margarine or Butter (1/2 Cup)

2 Tsp. Baking Soda

1 T. Vanilla

4 1/2 Cups Quick Oats

8 oz. M&M's (1 Cup)

3 oz. Chocolate Chips (Roughly 1/3 Cup)

Mix all ingredients by hand (I used a hand mixer). Drop dough on cookie sheet.

Bake at 350* for 10-12 minutes.