Red Velvet Donuts

Looking for the perfect Valentine's Day breakfast? 

You've come to the right place.  

These cake mix donuts are a family favorite and oh so easy to make.  

Enjoy!

Red Velvet Donuts

Ingredients:

1 box of red velvet cake mix

1 cup of milk  (I used almond milk)

2 large eggs

1 stick of butter (melted) 

Icing: 

Confectioners sugar mixed with milk.  I started out with a 1/2 cup of sugar and a tsp of milk.  I added and mixed until I had the consistency I was looking for.  

Directions: 

Preheat oven to 350. Grease donut pan.  

Mix eggs, butter, milk and cake mix.  

Stir until smooth. 

Pour batter into donut pan (1/3 filled). 

Bake 11-13 minutes.  

Let them cool completely.  

Prepare the icing.  

I dipped some of the donuts and drizzled frosting over the others. 

 After I was done with the frosting, I let them set out for a bit to let it harden.  

Store in an air tight container for 3 days.  I also froze the leftover donuts in a freezer bag.  

Chocolate Chip Cinnamon Breakfast Ring

I always try to plan out all of my recipes for Christmas a few weeks in advance.  I like to have a list of the things we're going to make and bake for Christmas Eve and Christmas Day.  After that, a grocery list is made.  This year, due to traveling I wasn't on top of my lists.  Thankfully, I was able to throw together a menu and list this past Monday thanks to Pinterest.  I went through my Breakfast, Christmas, Appetizer and Drink boards and made my menu.  

I have a handful of tasty recipes to share with you over the next few weeks.  I'm happy to report that all of the recipes I chose for the holiday were a success.  The first one I've decided to share was the Christmas breakfast recipe.  My dad always makes bacon and eggs.  I decided this breakfast ring would be the perfect final touch for the meal.  Who doesn't like something sweet along with their bacon and eggs?!?  

I used a bunt cake pan to make this ring.  I used Pam instead of butter.  I honestly felt the recipe would be just as good with half the butter.  I also didn't use all of the pudding mix.  Those are the only suggested changes I would recommend.  It was easy to make.  My icing was running because I didn't wait long enough for the cake to cool, but it was really good warm.  The entire family gave this recipe two thumbs up.  They even suggested I make it again next year.  This would also be a great recipe for a brunch or coffee date.  Enjoy! 

Chocolate Chip Cinnamon Breakfast Ring

Courtesy of Pillsbury 

          Ingredients

1/2

cup butter, softened

2

(12.4-oz.) cans Pillsbury® Refrigerated Cinnamon Rolls with Icing

1

(3.4-oz.) pkg. vanilla pudding and pie filling mix (not instant)

1/2

cup firmly packed brown sugar

1/4

cup miniature semisweet chocolate chips

Directions

1. Heat oven to 375°F. Using 1 tablespoon of the butter, generously butter 12-cup fluted tube cake pan. In small microwavable bowl, microwave remaining butter on High 1 min or until melted when stirred.

2. Separate both cans of dough into 16 rolls. Cut each roll in half crosswise; place half of roll pieces in pan. Sprinkle with half of the dry pudding mix and half of the brown sugar. Drizzle with half of the melted butter. Repeat with remaining roll pieces, pudding mix, brown sugar and melted butter. Sprinkle with chocolate chips.

3. Bake 24 to 28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart. Cool in pan 2 minutes. Place heatproof serving platter upside down over pan; turn platter and pan over. Remove pan. Cool 15 minutes.

4. Remove lid from icing. Microwave icing on High 10 to 15 seconds or until of drizzling consistency. Drizzle icing over ring. Cut into wedges to serve.

Favorite Christmas Cookies

When looking for Christmas cookie recipes this year, I went through all of the recipes I made over the past years.  Some have been a huge hit and others, not so much.  I decided to make a list of all of my favorites to share with you all today.  The best part about these cookies is they are simple and easy.  The only one I would say is more difficult is #5 the White Chocolate Cherry Shortbread.  The reason I included that one is because they are worth the extra time they take to make.  They won best cookie at my cookie exchange two years ago and are  a huge hit on Pinterest! 

1-3 Gingersnap Cookies   / Coconut Crunch Cookies  / Peanut Butter Chocolate Cake Mix Cookies 

4-6 Red Velvet Crinkle Cookies  / White Chocolate Cherry Shortbread  / Brown Sugar Cinnamon

7-9 Cowboy Cookies   / Oatmeal Cranberry Chocolate Spice / Peppermint Chocolate Chip 

Pumpkin Pie Snickerdoodle Bars

I've been meaning to post this recipe for weeks now.  I made it for hubs to bring to work for a recent potluck.  I look forward to his potlucks at work.  Now that I am not teaching or living close to family and friends, I don't have as many people to bake for. I don't like to bake just for hubs and I because we end up eating it and we don't need all the sweets I make!  

I found this recipe on one of my favorite bloggers, The Mix and Match Mama.  

She calls this treat Thanksgiving in a bar, and I couldn't agree more.  It tastes just like pumpkin pie, just in a handy dandy bar.  It received 5 star reviews from hubs coworkers and I enjoyed the piece I kept at home for myself.  I will be making this every year from here on out.  Enjoy!! 

Pumpkin Snickerdoodle Bars

Adapted from Mix and Match Mama

Ingredients: 

1 box of spice cake mix
1/2 cup vegetable oil
4 eggs

1 stick of butter, at room temperature
1 cup sugar +1 TBS
1 teaspoon vanilla
1 teaspoon baking powder
1 tablespoon pumpkin pie spice +1TBS
1 cup flour
1 can of canned pumpkin (about 1.5 cups)

Directions:

Preheat oven to 350 degrees.
Grease a 13x9 inch baking dish with Pam.

In a mixing bowl, combine cake mix, veggie oil, and 2 eggs with an electric mixer.  Spread  mixture across the bottom of your pan.

In a second mixing bowl, cream together your butter and sugar.  Slowly beat in your remaining 2 eggs and vanilla.

In a smaller bowl, combine your baking powder, pumpkin pie spice and flour with fork.  Slowly beat this dry mixture into your butter mixture.  Beat in your pumpkin.

Spread the pumpkin mixture down on top of your cake mix layer in the pan. 

Mix the extra TBS of pumpkin pie spice and sugar together.  

Sprinkle mixture over the top of the pumpkin mixture.  

 Bake 38 to 40 minutes.

Let your bars cool at least one hour before slicing and serving.

Orange Glazed Chicken Wings

Hubs and I made these last night for the Sunday Night Football game. 

We've never made wings at home before.  

I found this recipe in a book I have at home and decided it looked easy enough to try.  

Results:  Happy husband.  He raved about them (of course he added a little wing sauce to his).  He kept saying over and over how good they were.  That was followed by, I didn't think wings would be this easy to make...we need to make them more often.  I would say these are a win.  And the fact that they are baked...even better!  Enjoy! 

Orange Glazed Chicken Wings 

Adapted from Taste of Home 

Ingredients: 

2-3 pounds of chicken wings 

1 cup of soy sauce

1 1/2 cup of orange juice

1 tsp garlic powder 

Directions: 

Cut wings into three sections, discard wing tips.  

In a large resealable plastic bag, combine soy sauce, OJ and garlic powder.  

Seal bag and turn to coat. 

Refrigerate overnight. 

Drain and discard marinade. 

Place wings in a large greased foil lined baking pan.  

Bake at 350 for one hour, until glaze is set, turing twice in between.  

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BBQ Chili

I guess I'm on a bit of a BBQ kick lately.  Maybe this Texas living is rubbing off on me...

Chili is a staple in our house during the fall and winter months.  

I make it once a week, usually on Sunday or Monday so that we can enjoy leftovers for lunch throughout the week.  I've been making the same chili recipe lately and was ready for a change.  I pinned this one on Pinterest recently and decided to give it a go. 

Results:  This was exactly what I was looking for.  A recipe that wasn't your typical chili but still hearty enough to fill you up.  It reminded me of a sloppy joe.  Even my one year old ate the beans, meat and corn.  She is super picky so this is definitely a win in our house!  Enjoy! 

BBQ Chili

Adapted from I Heart Eating 

Ingredients

1 lb. lean ground turkey (or beef)

1 onion, finely chopped (optional, we don't use onions)

1 (15 oz.) can pinto beans, rinsed and drained

1 (15 oz.) can black beans, rinsed and drained

1 (15 oz.) can corn, drained

3 (14 oz.) cans diced tomatoes

1 (16 oz.) bottle of barbecue sauce (sweet baby rays is our go to)

2 tsp. chili powder 

1 T. Worcestershire sauce

1 T. cumin

1 T. brown sugar

Directions

1. Brown the ground meat. Drain.
2. Return the cooked meat to the pot.
3. Add the rest of the ingredients. Stir to combine.
4. Cover and cook on low for 6-8 hours.  

Texas Caviar

Before we moved to Texas, our friends threw us a Texas themed going away party. 

There was amazing BBQ food, cowboy hats, boots, badges and sweet tea. 

All of the food went with the country & cowboy theme.  

My favorite dish of the night was Texas Caviar.  

I couldn't stop eating it, none of us could.  

The next day, I asked for the recipe.  

I kid you not, I've made it once a week since. 

I usually have it for lunch with pita chips or all by itself. 

I do have to say, it's the best with Fritos though.  

This would be a great football party appetizer, although you may want to keep it home for yourself.

Enjoy! 

Texas Caviar 

Adapted from All Recipes 

Ingredients:

1 can of corn (drained)

1 can of black beans (drained and rinsed)

1 can of black eyed peas (drained and rinsed)

1 cups of petite tomatoes, quartered 

1 bell pepper chopped 

1 8oz bottle of italian dressing 

salt and pepper to taste 

Directions: 

Mix the corn, beans, peppers and tomatoes together.  

Add dressing little by little to coat.  Taste as you go, you may not need the entire bottle.  

I think about 6 oz of dressing is perfect.  You can always add more if you need it.  

Add Salt and pepper to taste.  

*You can add fresh cilantro to the dish.  Since I eat it leftover for a few days at a time, I don't add it* 

*You can also try different variations with onions, red and yellow peppers*

Reese's Peanut Butter Chocolate Pudding Cookies

These cookies are hands down one of the best cookies I've ever baked.  Seriously.  I made them as part of a care package for the husband for his drive to TX.  The little one and I didn't move here until 3 weeks after he did, so I made sure to send him with lots of things that let him know how much we loved him and would miss him.  Of course, fresh baked sweets had to be a part of that package.  I also sent some of these in a package for him to bring to work on his first day.  I hoped it would help things start off on the right foot.  

The cookies were not only a big hit with hubs but they were gone at work within an hour. Mission Accomplished! The peanut butter paired with the crunch of the candy and added sweetness of the chocolate and peanut butter chips made for an amazing cookie recipe.  My mom and I had our fair share after they came out of the oven, expressing our love after every bite.  I guarantee you will be the talk of the town if you take these cookies to your next get together.  Or... if you're already thinking about holiday cookie exchanges (like me) these would be a hit! Enjoy!

Reese's Peanut Butter Chocolate Pudding Cookies 

Adapted from For the Love of Food 

Ingredients:

Makes 70-80 cookies!

2 1/4 cup all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 (3.4 ounce) box instant vanilla pudding

3/4 cup unsalted butter, softened

1/2 cup creamy peanut butter

1/2 cup sugar

1/2 cup light brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup milk chocolate chips

1 cup Reese's Pieces candy

1 cup peanut butter chips

*the original recipe calls for honey, I didn't have any at home so I didn't add it.  I didn't feel like anything was missing*

Directions:

1. Preheat the oven to 350°F.
2.  Line 2 cookie sheets with parchment paper or a Silpat.
3. In a medium bowl, whisk together flour, baking soda, salt and pudding; set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, peanut butter, sugar and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes.
5.  Add eggs, scraping down the sides of the bowl as needed.
6.  Add vanilla extract and honey and beat until combined. 
7. Reduce speed to low and add flour mixture, beat to combine. 
8. Add chocolate chips, Reeses pieces and peanut butter chips and mix until incorporated. 
9. Roll a tablespoon or so of dough into a 1inch ball between your palms and then place it on the prepared baking sheet.
10.  Repeat with the remaining dough, spacing the balls about 2 inches apart (you should be able to fit 12-16 cookies on each sheet). 
11. Using your palm, gently flatten the dough balls until they are about ¾ inch thick.
12. Bake 10 minutes. 
13. Remove from oven, let cool for a couple minutes and enjoy!

Fruity Pebbles Treats

If you are a fan of rice krispie treats, you have to try these.  

I had left over fruity pebbles after making cookies with them (recipe coming soon)  and decided to try out fruity pebble treats.  

I made them the same way I would have made rice krispie treats. 

Results: Hubs and I said we were never eating regular rice krispies again!

That was our initial reaction after the first bite. They were that good.  

They were bursting with fruity flavor.  Crunchy, chewy and absolutely delicious.  

Neither of us could stop eating them.  

Ingredients: 

3 tablespoons margarine (or butter)

1 package regular marshmallows (10oz)

6 cups Fruity Pebbles cereal

Directions:

{1} Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

{2} Add Fruity Pebbles. Stir until well coated.

(3) Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. 

{4} Wait for them to cool before you cut them. 

{5} Enjoy! 

*Store in an air tight container, should last 2-3 days.

Slow Cooker Cranberry- Orange Pork Roast

I feel like most of my dinner recipes lately are pork recipes.  Like I've said before, I usually make it once a week.  MOst of the time in the crock pot.  It's just so easy and makes enough for dinner and lunch the next day. 

 So yes, I make pork a lot.  

This recipe was in the most recent Kraft foods magazine.  If you don't already subscribe, you should consider it.  It's a quarterly magazine.  Every time I get it, I find tons of new recipes.  They are all simple recipes with not too many ingredients.  My kind of recipes for sure! 

THis meal screamed fall, which is why I made it immediately.  Maybe I thought if I made it, fall will come sooner.  One can dream, right? Anyhow, the only change I made was how I cooked the meat.  I accidentally put my crockpot on high and by the time I realized it, it was two hours into cooking.  I turned it down to low for the remainder of the time (praying it wouldn't be over cooked).  And it was perfect.  Tender enough but not completely falling apart.  The sauce was my favorite part of this dish, sweet and savory.  definitely worth making and will be made here many times this fall. Enjoy! 

Slow Cooker Cranberry- Orange Pork Roast

Adapted from  Kraft Foods 

Ingredients 

2

Tbsp.  oil

1

 flat boneless pork loin roast (4 lb.)

1

can  (14 oz.) whole berry cranberry sauce

1/2

cup  KRAFT Classic CATALINA Dressing

1

Tbsp.  less-sodium soy sauce

1

Tbsp.  cornstarch

1

tsp.  zest and 1/4 cup juice from 1 orange

directions

HEAT oil in large skillet on medium-high heat. Add meat; cook 4 to 5 min. on each side or until browned on both sides. Transfer meat to slow cooker.

MIX cranberry sauce, dressing and soy sauce; pour over meat. Cover with lid.

COOK on HIGH for 2 hours then turn to LOW for another 2-3 hours.  Remove meat from slow cooker, reserving liquid in slow cooker. Cover meat to keep warm. Whisk remaining ingredients in small bowl until blended; stir into liquid in slow cooker. Cook, covered, on HIGH 10 min. or until thickened.

SLICE meat; place on platter. Drizzle lightly with sauce. Serve with remaining sauce
.

Black Bean, Avocado, Cucumber and Tomato Salad

One of our friend's brought this salad over on Memorial Day.  I was instantly addicted. I may have had three servings. Yes, that good.  Everyone (well all the ladies) raved about it.  Not only is it a refreshing salad but it's very good for you too. A combination I'm always looking for in recipes.  I've made this a few times since she brought it, it never lasts long in my house.  This would be a great side to bring to a 4th of July BBQ next week. Enjoy! 

Black Bean, Avocado, Cucumber and Tomato Salad

Courtesy of Skinny Taste 

Ingredients: 

• 1 seedless cucumber, peeled and diced
• 2 medium ripe tomatoes, diced
• 2 hass avocados, diced
• 15.5 oz can black beans, rinsed and drained
• 2 tbsp red onion, minced
• 2 tbsp cilantro, minced
• 2 limes, juice of
• salt and fresh pepper

Directions: 

Combine all the ingredients and season with salt and pepper to taste. 
Keep refrigerated until ready to serve.
 Makes 5 cups.

Cheddar Bacon Dip

We went to the Fl Keys this past weekend for our annual vacation with friends.  We always bring food to make with us, since there is a full kitchen at the beach house.  When planning the appetizer I was going to make, I looked for one that didn't take long,  would be easy to make with few kitchen utensils and had ingredients that would travel well in the cooler.  

This recipe met all the criteria.  

I made it in the morning, about 10 hours before we enjoyed it.  

The dip was a hit, especially with the men. 

They devoured it. 

 I will definitely be making this again for football season. 

It's a quick and easy recipe that will be perfect for tailgates! 

Enjoy!

Cheddar Bacon Dip 

Courtesy of Plain Chicken 

Ingredients: 

16 oz sour cream

1 packet Ranch dressing mix

3 oz bacon bits (in the bag not jar)

1 cup shredded cheddar cheese

Directions: 

Mix together and refrigerate 24 hours. 

Serve with chips and/or veggies.

Monica's Favorite Pork Tenderloin

A sweet friend sent me this recipe, a family favorite at her house.  

She said she makes it weekly,  I knew it had to be good.  

Results: The prep for this meal was simple.  The marinade was delicious and the pork was perfectly tender.  After letting the pork rest, we cut it into slices and browned each side.  Hubs put the oven on med high heat and they are on there less than a minute.  He likes his pork chops to have the crisp on the outside.  He said these were some of the best he had had.  I have a feeling he will be requesting this meal again soon. Enjoy!

Monica's Favorite Pork Tenderloin

Courtesy of Make Ahead Meals for Busy Moms

1 pkg. pork tenderloins (2 tenderloins, about 2-2.5 lbs.)
4 garlic cloves
1/4 cup soy sauce
2 T. country dijon mustard (whole grain mustard)
4 T. honey
2 T. fresh orange juice
1 T. finely chopped fresh rosemary OR herbs de provence
freshly ground pepper to taste
3 T. olive oil

Yield: 1 cup of marinade.

Preheat oven to 350 F. Take tenderloins out of package. Rinse and pat dry. Place in a 9×13-inch Pyrex sprayed with non-stick cooking spray.

Take a paring knife and poke holes in the tenderloins (on the top side only) about an inch deep. Peel garlic cloves and quarter each clove of garlic-lengthwise. If they’re really big, cut them a bit smaller- about the size of slivered almonds. Place the garlic slivers in each pocket. Set aside while making marinade.

 

In a measuring cup or in a medium bowl, whisk together all the ingredients except for the olive oil. Then slowly drizzle the olive oil while still whisking.

Pour the mixture over the tenderloins and put into preheated oven. Bake, uncovered, for 45 minutes, basting once halfway through the baking process.

Once removed from the oven, allow the tenderloins to rest on a cutting board for about 10 minutes before slicing. Spoon the pan sauce over the tenderloin medallions and enjoy!
 

Sweet Baby Ray's Crockpot Chicken Sandwiches

One thing I learned very early on in my marriage was that my husband has a love for Sweet Baby Ray's BBQ Sauce. We have to have it in the house at all times.  He uses it on everything.  When I came across this recipe, I had to make it for him.  
Results: One of the best BBQ chicken recipes I've ever made.  There was a good amount of extra sauce when it was done cooking so I decided not to serve it on it's own.  I felt like it needed something.  So I decided to make BBQ chicken sandwiches.  I chopped the chicken, toasted buns, added some pickles and even put some of the extra sauce in a ramekin for dipping. These sandwiches were as good as a BBQ restaurant that is by our house.  Absolutely delicious! 

Sweet Baby Ray's Crockpot Chicken

Courtesy of Just a Pinch Recipes

Ingredients

4-6 chicken breasts, boneless and skinless

1 btl sweet baby ray's bbq sauce

1/4 c vinegar

1 tsp red pepper flakes

1/4 c brown sugar

1 tsp garlic powder

Directions

1. Mix BBQ sauce with vinegar, red pepper flakes, brown sugar and garlic powder.

2. Place chicken in crockpot (still frozen is ok). Pour sauce mixture over chicken.

3. Cook on LOW 4-6 hours.

This is what it looked like when it came out of the crock pot.

Then, I sliced it for our sandwiches. 

Chicken Noodle Casserole

If you love chicken noodle soup, you will definitely enjoy this recipe.  Of course, like most recipes I find it's easy to make, has very few ingredients and takes little time.  With a newborn at home, I'm really glad I've focused on simple recipes over the years.  I rarely have more than a half hour of hands free time in the evenings to make a meal.  I pinned this recipe a few months ago and recently went to my Pinterest board when planning my weekly meals.  

This is hands down one of the best casseroles I've made. Ever.  I ate two servings for dinner and had it for lunch for the next two days.  I couldn't get enough.  This would be a fabulous meal to make for a friend in need.  Enjoy!

Chicken Noodle Casserole 

Courtesy of BookCooking.net

Ingredients
4 skinless, boneless chicken breast halves
6 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
salt to taste
ground black pepper to taste
1 cup crumbled buttery round crackers1/2 cup butter

Directions
Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.