Wilkinson Recipes

Potato Chip Chicken Fingers

2011-11-30T20:32:00.000-08:00

Ingredients:

2 egg whites

2-3 lbs of chicken

1 bag of Ruffles, crushed (or potato chips of choice, gold fish work too)

Directions:

Cut chicken into strips, dip into egg whites, then roll in crushed chips. Bake at 400°F for 15 -20 minutes. Make sure chicken is cooked thoroughly. Serve with any dipping sauce you'd like. I like to mix Miracle Whip with Ketchup as a dip, but you can also do just a ranch dip, or anything else that sounds like a yummy chicken fingers dip to you!

Fried Rice

2011-11-02T16:24:00.000-07:00

Ingredients:

1 cup uncooked rice
1 (12 oz) package of peas and carrots
3 TBS Soy Sauce
6 eggs
2 TBS milk

Directions:

Cook rice according to package. In a large frying pan add about 2 TBS of oil, make sure it is warm before you add the rice. After adding rice add the peas and carrots. While it's cooking scramble eggs and milk together and cook in a separate pan. Add soy sauce to rice, peas, and carrots mixture then add cooked scrambled eggs.

Caramel and Chocolate Filled Peanut Butter Cookies

2011-10-19T17:15:00.000-07:00

Can you think of anything more yummy than a chocolate, peanut butter, and caramel combination!?! Yeah, this is DELICIOUS!!!

Ingredients

1 Cup Unsalted Butter
1 Cup Peanut Butter
1 Cup Sugar
1 Cup Packed Brown Sugar
2 Eggs
2 1/2 Cups Flour
1 tsp Baking Powder
1/2 tsp Salt
1 1/2 tsp Baking Soda
1/2 tsp vanilla
1 bag of Caramel Filled Hershey Kisses (take each one out of their wrappers)

Directions

Cream butter, peanut butter, and sugars together. Beat in eggs. In a separate bowl mix flour, baking powder, salt, and baking soda together. Stir dry ingredients in with peanut butter mix. Add vanilla.

Chill for at least one hour.

Preheat oven to 350°F. Roll batter around Hershey kisses**, then roll in white sugar. Place on cookie sheet. Bake for 7-9 minutes.

**If you're like me you start to get tired of trying to roll the dough around the kisses! My variation on this is to just roll the batter into walnut sized balls and put on the cookie sheet, after baking put the Hershey kisses on top.... still uber delicious!!!

Wassail

2011-10-15T13:25:00.000-07:00

Ingredients:
1/2 Cup Sugar
5 Whole Cloves
1 Cinnamon Stick
2 Cups Orange Juice
1 Quart Apple Cider, or Juice
2 Cups Water
4 Allspice berries
1/2 piece Ginger Root
1 Cup Lemon Juice

Directions:
Combine sugar and water; boil 2 minutes. Remove from heat and add spices. Cover and allow to stand in a warm place for 1 hour. Strain. Add juices. Bring quickly to a boil. Remove from heat and serve.

**This is one that you can throw all the ingredients in the slow cooker on low for 4 hours or on high for 1 hour.**

Snickerdoodles

2011-10-10T13:38:00.000-07:00

Ingredients:
For Cookie Dough:
1 Cup Shortening
1 1/2 Cups Sugar
2 Eggs
2 1/2 Cups Flour
2 tsp Cream of Tartar
1 tsp baking soda
1/2 tsp salt

For Cinnamon-Sugar Mixture:
1/4 Cup Sugar
2 tsp Cinnamon

Directions:
Preheat oven to 375°. Mix the shortening, sugar, and eggs until creamy. Mix the dry ingredients in another bowl. Blend the wet with the dry ingredients until well mixed. Roll the dough into balls about the size of a walnut. Prepare the cinnamon-sugar mixture in a small bowl. Roll the cookie dough into the cinnamon-sugar mixture and place on an ungreased cookie sheet. Bake for 6-10 minutes. As they cool they will wrinkle on top.

Microwave Fudge

2011-10-08T13:31:00.000-07:00

Ingredients:
3 Cups Sugar
3/4 Cups Butter or margarine (1 1/2 sticks)
1 small (5 oz) can evaporated milk (about 2/3 cup)
1 (12 oz) pkg Milk Chocolate Chips
1 (7 oz) jar Marshmellow Créme
1 tsp Vanilla
1 Cup Chopped Walnuts or Pecans (Optional, I'm not a fan of nuts in my fudge!)

Directions:
In a 4-quart microwave safe bowl, microwave butter on high until melted (about 1 minute 30 seconds). Add sugar and milk. Mix well. Microwave for 5 minutes, stir after 3 minutes. Stir well, scraping down the sides of the bowl. Microwave 5 1/2 minutes, stirring after 3 minutes. Let stand for 2 minutes, add chocolate chips and marshmellow créme and stire until melted. Add nuts and vanilla, mix well. Pour into foil lined 9' square pan. Spread evenly to cover the bottom of the pan. Cool at room temperature for about 12 hours. Cut into 1' squares.

Fried Green Tomatoes and Dip

2011-10-05T11:48:00.000-07:00

About a year ago one of my cousin's and I made some fried green tomatoes... and they were delicious! The last couple of weeks I had been thinking about them... just needed to find some green tomatoes (not really something you commonly will find in the grocery store)! On Sunday my Grammy let me pick some from her garden and I found this blog Bo's Bowl (that seems to have a good amount of southern style recipes) and the recipe sounded like it'd be a good one, so I thought I'd give it a try and it was delicious! I've made a few of my own adjustments:

Ingredients:

about 8 unripe green tomatoes (this definitely depends on the size of tomatoes you have!)

1 & 1/2 cups flour

1/2 cup yellow cornmeal

2 cups milk

1 tsp seasoned salt

a little black pepper

oil, for frying

Slice the tomatoes into about 1/4 inch slices. Then in a bowl mix together the remaining ingredients to form the batter. In a heavy skillet heat one to two inches of oil to about 375 degrees. Dip the tomatoes into the batter. Then fry until golden brown on both sides. Drain on a paper towel lined plate. Then serve with Guthrie's sauce.

Guthrie's Sauce

3/4 cup Mayonnaise

1/4 cup Ketchup

1/4 tsp Black Pepper

1/2 tsp Garlic Powder

1/4 tsp Worcestershire sauce

1/2 tsp Seasoned Salt (I personally like Lawry's salt)

2 tsp jalepeño juice (optional, I like the flavoring it gives to add some of the juice from the jalepeños that you buy in the jar, but can be made without!)

Mix together all the ingredients in a bowl. Cover with plastic wrap and refrigerate for at least two hours for the flavors to meld together. This sauce is not just great with fried green tomatoes, but also chicken fingers, seafood, and even as a salad dressing.

Margarita Pie

2011-10-04T13:19:00.000-07:00

We don't drink alcohol in our house, but I really like some of those fancy drinks you can get virgin, like Piña Coladas! When my husband worked at Williams-Sonoma we got this YUMMY recipe using Margarita Mix! If you like key-lime pie you will LOVE this!

Ingredients:
2/3 Cup (160ml) Margarita Mix
1 Can (14 fl. oz/430ml) Sweetened Condensed Milk
3 Egg Yolks
1 Graham Cracker crumb Pie shell (you can either make this or buy it from the store)

Directions:
Preheat oven to 400°F.

In a large bowl, whisk together the margarita mix, sweetened condensed milk, and egg yolks until well blended. Pour the mixture into the pie shell and bake until set, 7-10 minutes. Cool. Refrigerate until ready to serve. Serves 8.

Pumpkin Pie

2011-10-01T13:14:00.000-07:00

Happy October!!!

Ingredients:
Pie crust
2 Large Eggs
1/2 Cup Sugar
1 tsp Ground Cinnamon
1/2 tsp Salt
1/2 tsp Ground Ginger
1/8 tsp Ground Cloves
1 can (16 oz) Pumpkin
1 can (12 oz) Evaporated Milk
Whipped Cream

Directions:
Preheat oven to 425°F
Beat eggs slightly until fluffy. Beat in remaining ingredients except for crust and whipped cream until smooth. Pour filling into pie crust. Bake for 15 minutes. Reduce temperature to 350°F. Bake for 45 minutes longer. When finished allow to cool and refrigerate until ready to serve (4 hours is best).

Chicken Taco Soup

2011-09-30T13:44:00.000-07:00

Thanks to the Rachael Ray Show for this one! SO yummy!

Ingredients:
2 TBS extra-virgin olive oil (EVOO)
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 1/2 cups salsa
2 cups rotisserie chicken, shredded (I prefer Costco's rotisserie chickens and the meat you get from it is the PERFECT amount for this recipe)
Salt and freshly ground black pepper
1 quart chicken stock
2 plum tomatoes, seeded and diced
1/4 cup cilantro, chopped
1/2 cup shredded cheese
Chips (left over crumbs of chip bags work wonderfully in this soup!)

Directions:
In a medium-sized sauce pot over medium-high heat, add 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and garlic, and cook until softened, about 5-6 minutes.

Add the salsa, rotisserie chicken and chicken stock. Bring up to a boil and then reduce heat to a simmer. Season with salt and freshly ground black pepper and cook for about 10 minutes to allow the flavors to meld.

Serve with some chopped tomatoes, cilantro, cheese, sour cream, and chip crumbs. I like doing this for dinner just like tacos or taco salad people can just add what they like!

**You can also do this one in a slow-cooker! Just toss the onion, garlic, salsa, chicken, and chicken stock in your slow cooker and cook on low for four hours.***

Puppy Chow

2011-09-29T09:07:00.000-07:00

This is a SUPER yummy snack but a word of caution... it is ADDICTING! Once you start you might not be able to stop!

Ingredients:
9 Cups Chex Cereal (I prefer the Rice Chex, no name brand!)
1 1/4 Cups Chocolate Chips
1/2 Cups Creamy Peanut Butter
1/4 Cups Butter
1/4 tsp Vanilla
2 Cups Powdered Sugar

Directions:
Put cereal into a gallon sized ziploc bag. Melt chocolate chips, peanut butter, and butter in a medium sauce pan. Remove from heat and stir in vanilla. Pour into bag with cereal, toss a little. Add powdered sugar and shake until well coated.

Chocolate Zucchini Bread

2011-09-28T15:44:00.000-07:00

This is a delicious recipe!!! Makes something healthy SO yummy!!!

Ingredients:
3 Eggs
6 TBS Powdered Cocoa
1 Cup plus 2 TBS Vegetable Oil
2 Cups White Sugar
2 Cups Grated Zucchini
1 tsp Vanilla Extract
2 Cups All-Purpose Flour
1 tsp Baking Soda
1 tsp Salt
1 tsp Ground Cinnamon
1 cup Milk Chocolate Chips

Directions:
Preheat oven to 350°F.

Lightly grease two 9"x5" loaf pans. Beat eggs until fluffy. Combine cocoa, oil, sugar, grated zucchini, and vanilla. Beat well. Stir in flour, baking soda, salt, and cinnamon until smooth. Fold in chocolate chips. Pour batter into prepared loaf pans.

Bake in preheated oven for 60-70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

Orange Fluff

2011-09-27T09:54:00.000-07:00

This makes SO much that you really should do this when you're planning to share!

Ingredients:
24 oz Cottage Cheese
2 Small Boxes of Orange Jello, OR 1 large box
2 cans (8 oz) crushed pineapple (drained)
3 cans (11 oz) mandarine oranges (I personally think Del Monte is the best tasting)
8 oz Cool Whip (defrosted)
Nilla Wafers

Directions:
Mix everything except for the Nilla Wafers together, chill for at least 1 hour. Serve with the Nilla Wafers!

Banana Bread

2011-09-26T13:12:00.000-07:00

Ingredients:
1 1/4 Cups Sugar
1/2 Cup (1 Stick) margarine or butter (softened)
2 Large Eggs
1 1/2 Cups Mashed Bananas (about 3-4 medium sized bananas)
1/2 Cup Buttermilk
1 tsp vanilla
2 1/2 Cups All-purpose Flour
1 tsp Baking Soda
1 tsp Salt
1 Cup Chopped Nuts (optional)
2 Cups Chocolate Chips (optional, I prefer milk chocolate baking chips)

Directions:
Preheat oven to 350°F
Grease the bottom of 2 large loaf pans, or 4 small loaf pans, with shortening. Mix ingredients together until smooth. Bake 50-60 minutes. Allow to cool for 5 minutes. Cut and serve.

Cinnamon Rolls

2011-09-26T13:07:00.000-07:00

Ingredients:
Dough:
2 pkgs active dry yeast (2 TBS)
1 Cup Warm Water
2/3 Cup plus 1 tsp granulated sugar, divided
1 Cup Warmed Milk
2/3 Cup butter (1 stick plus 1 TBS)
2 tsp Salt
2 Eggs, Slightly Beaten
7-8 Cups All-Purpose Flour, you may need a little more

Filling
1 Cup Softened Butter
1 3/4 Cup Granulated Sugar,
3 tsp Ground Cinnamon
1 1/2 Cup Chopped Walnuts, optional
1 1/2 Cup Raisins, optional

Glaze:
2/3 Cup Melted Butter (1 stick plus 1 TBS)
4 Cups Powdered Sugar
2 tsp Vanilla
4-8 TBS Hot Water

Directions
To Prepare Dough: In a cup, combine yeast, warm water and 1 teaspoon sugar; stir and set aside.

In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt, and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough should still be sticky).
Turn out onto a well-floured board; knead 5-10 minutes. Place in a well-buttered glass or plastic bowl, cover and let rise in a warm place, free from drafts, until about doubled in bulk, about 1 to 1 1/2 hours.

When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15-by-20-inch rectangle.

To Prepare Filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cup sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.

Roll up jellyroll-fashion and pinch edges together to seal. Cut into 12-15 slices. Coat bottom of a 9"x13" baking pan and a 8' square pan with remaining 1/2 cup melted butter, rise in warm place until dough is doubled in bulk, about 45 minutes.

Preheat oven to 350° F. Bake 25-30 minutes or until rolls are nicely browned. Cool rolls slightly.

To prepare glaze: Meanwhile, in a medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tablespoon at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.

Enchillada Casserole

2011-08-26T12:14:00.000-07:00

I have found that I like my enchilladas with lots of sauce... so if that's how you like it... this is a good recipe for you! I will have to add pictures later!

Ingredients
1 can (28 oz) Enchillada sauce (I personally prefer Las Palmas Green Chile Enchillada Sauce)
1 can (14.5 oz) diced tomatoes (you can use stewed Mexican style tomatoes as well)
1 can (15 oz) whole kernel corn
4-6 cooked chicken breasts (without skin or bones), diced
1 can (10 oz) condensed cream of chicken soup (or cream of mushroom)
1/2 yellow onion chopped
2 tsp crushed red pepper
1/2 tsp garlic powder
2 cups shredded cheese
10-12 tortilla shells

Directions
Preheat oven to 350°F. In a sauce pan mix cooked chicken with 1/3 of the enchillada sauce, corn, tomatoes, onion, cream of chicken soup, crushed red pepper, garlic powder, and 1 cup of shredded cheese. Bring to a boil, let simmer for 3-5 minutes. Scoop mixture into tortilla shells, rolling, and place seam side down in a greased 9'x13' casserole dish. When all tortillas are filled pour the remainder of the mixture on top along with the remaining enchillada sauce. Sprinkle with remainder cheese. Bake for 30 minutes.

If you need to stretch it to go a little farther serve with rice and chips!

Pancakes

2011-06-15T12:15:00.000-07:00

Who doesn't LOVE pancakes!?! And what's great is you can always double or triple the recipe and freeze those that don't get eaten and reheat them in the microwave or toaster!

Ingredients:
1 large Egg
3/4 cup Milk
1TBS Sugar
2 TBS Vegetable oil
1 Cup Flour
3 tsp Baking Powder
1/4 tsp salt
1 tsp Lemon Juice

Directions
Beat egg until fluffy. Mix in remaining ingredients. Heat griddle (or pan) to a medium heat (about 350°). Cook until you see bubble starting to pop, the side on the griddle should be a golden brown, flip and wait until the other side is golden brown.

Chili Cheese Fries

2011-04-21T12:23:00.000-07:00

This is quite possibly in the top 5 of my husbands favorites!

Ingredients:
4 Potatoes
1 Can your favorite chili or some homemade chili (my husband prefers Hormel Chili)
1/2 cup shredded cheese
Garlic Powder
Chili Powder
Salt
Cayenne Pepper (for those who like things spicy)

Directions
Preheat oven to 425°F.
Cut potatoes into strips. Put fries on a cookie sheet, drizzle with oil, sprinkle with garlic powder, chili powder, salt and for the brave some cayenne pepper! Toss fries around to get them all evenly coated with oil and seasoning. Bake for 45-60 minutes.

While the fries are baking heat up some of your favorite chili. Serve fries with chili and shredded cheese on top.

Carrot Muffins

2010-05-07T10:03:00.000-07:00

Do you struggle to get your kids (or yourself) to eat as many servings of veggis as you are "suppose" to be consuming? Or maybe I'm the only one.

These carrot muffins worked out GREAT for me, my 2 1/2 year old son absolutely loves these "cupcakes". No I don't put any frosting on them and he just gobbles them right up!

I found this recipe after my mom used her juicer to make some carrot juice and had about 3 cups of carrot pieces left over. What a waste that would be to just throw away!

The original recipe calls for raisins to be added, but anyone who really knows me knows that I really do NOT like raisins, but I love chocolate. So of coarse I switched the raisins for chocolate chips... yummmmm!

The muffins with nothing in them don't really have much flavor, but I love them with the chocolate chips. If you like raisins check out the original recipe here.

Makes about 24 small muffins.

Ingredients:

2 Cups All-Purpose Flour

1 TBSP Baking Powder

2 tsp Baking Soda

1/2 tsp Salt

1 tsp Ground Cinnamom

4 Eggs

1/2 Cup Vegetable Oil

1/2 Cup Applesauce

3/4 Cup Brown Sugar

3 Cups Shredded Carrots

1 Cup Semi-sweet Chocolate Chips

Directions:

Preheat oven to 350°F. Grease muffin cups or line with paper muffin liners.

In a large bowl combine flour, baking powder, baking soda, salt, and cinnamon. In a separate bowl, combine eggs, oil, applesauce, and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Add carrots and chocolate chips. Spoon into prepared muffin cups.

Bake in preheated oven for 18-25 minutes. Let cool for about 20 minutes.

Hooray for a healthy snack!

*If you want to make this even more healthy you can use whole grain flour, or add some benefiber in! I prefer all-purpose flour myself.

Caramel Fondant

2010-04-16T06:07:00.000-07:00

I combined a soft caramel recipe with a fondant recipe. A word to the wise... I should have thought before hand that I was adding two recipes together therefore I only needed half of the recipes of each... but I realized it too late. So now we have a LOT of caramel fondant, but it sure is yummy and makes a great little soft caramel candy! (The ingredients listed below are for the full recipe that I used, so you will be making a LOT and it takes a while... but it can stay in the fridge until you are ready to use it for the weeks ahead!)

Ingredients

2 Cups Heavy Cream

1/2 Cup Sweetened Condensed Milk

2 Cups Light Corn Syrup

1/2 Cup Water

2 Cups Granulated Sugar

1/2 Cup (1 Stick) softened butter, cut into small cubes

1 bag of Mini Marshmallows

2 Lbs Powdered Sugar

1/2 Cup Shortening

Directions

Combine the cream and sweetened condensed milk in a small saucepan, and place the saucepan on a burner to the lowest heat setting. You want to warm the milk and cream, but DO NOT allow it to boil.

In a large saucepan combine the corn syrup, water, and granulated sugar over medium-high heat. Stir the candy until the sugar dissolves, then use a wet pastry brush to wash down the sides of the pan to prevent sugar crystals from forming and making the candy grainy.

Insert a candy thermometer and reduce the heat to medium. Allow the mixture to come to a boil and cook until the thermometer reads 250°.

Add the softened butter chunks and the warm milk-cream mixture. The temperature should go down about 30°.

Continue to cook the caramel, stirring constantly so that the bottom does not scorch. Cook it until the thermometer reads 235°, and the caramel is a beautiful golden brown.

Remove the caramel from the heat and add the bag of marshmallows. Stir in the marshmallows until they have all melted.

Allow mixture to cool for about 30 minutes.

Prepare the counter and your hands by covering with shortening.

Pour some powdered sugar on the counter, then on top pour some of the caramel-marshmallow mixture. It will take a while to knead all the powdered sugar into the mixture.

After you knead the powdered sugar in. Cover the fondant in shortening and wrap in saran wrap and place in a ziploc bag overnight.

When you are ready to use the fondant remove from fridge and allow to sit for about an hour. This will allow it to come closer to room temperature and be easier to work with.

This Caramel Fondant can be used on cakes or it is great as a nice delicious candy!

ENJOY!!!

**Just so you know, making fondant does tend to leave things a little messy!!!**

Apple Spice Cake

2010-04-16T05:58:00.000-07:00

My mom and I made a cake for my Grandmother's birthday this year. She likes apple spice cake and my mom and I thought it would be yummy to have a caramel fondant... so that's what we did!!!
I based the recipe off this one found at allrecipes.com.

Ingredients

2 Cups All-purpose Flour
1 tsp Ground Cinnamon
1 tsp Ground Nutmeg
1 tsp Ground Allspice
1/2 tsp Salt
1 Cup Butter, Softened
2 Cups White Sugar
4 Eggs
1 tsp Baking Soda
1 TBSP Warm Water
1 tsp Vanilla Extract
3 Apples - Peeled, Cored and Chopped (or Grated)

Directions

Preheat oven to 350°F.
Butter a 9x13" pan. Whisk together flour, spices, and salt. Set aside.
Cream together butter (or margarine) and sugar. Mix in eggs and vanilla. Stir together soda and 1 TBSP warm water, and mix into the sugar mixture. Stire in flour mixture, and apples until well blended. Pour batter into prepared pan.
Bake for approximately 45 minutes, or until a tester comes out clean. Cool in pan. Once cool, shake pan to loosen cake. Turn onto plate.

To frost the cake you can just dust with confectioners' sugar. Or you may use my recipe for caramel fondant. We used a Buttercream Frosting between the layers.

Orange Chicken

2010-03-20T06:45:00.000-07:00

I finally found it!!! A delicious orange chicken recipe!!! This recipe is best if eaten fresh. It does take some time to make. And will feed about 6 people.

Ingredients

Sauce:
1 1/2 Cups Water
2 TBSP Orange Juice
1/4 Cup Lemon Juice
1/3 Cup Rice Vinegar
2 1/1 TBSP Soy Sauce
1 TBSP Grated Orange Zest
1 Cup Packed Brown Sugar
1/2 tsp Minced Fresh Ginger
1/2 tsp Minced Garlic
2 TBSP Chopped Green Onion
1/4 tsp Red Pepper Flakes

3 TBSP Cornstarch
2 TBSP Water

Chicken:
4-5 Boneless, Skinless Chicken Breasts (cut into large chunks)
1 Cup All-Purpose Flour
1/4 tsp Salt
1/4 tsp Pepper
3 TBSP Olive Oil

Directions

Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10-15 minutes

Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat. Put a drying rack over a baking sheet, pour out contents onto drying rack.

Pour the oil into a large pot, making sure the oil does not come more than halfway up the sides. Heat the oil to 375°F on a deep-frying thermometer.

Preheat oven to 200°F. Line a baking sheet with paper towels.

Working in batches, fry the wings until golden brown and crispy, 8 to 10 minutes. Transfer the wings to the paper towel-lined baking sheet and keep warm in the oven.

Pour the sauce into a skillet. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low.

Transfer the fried chicken to a large bowl. Pour the sauce over the wings and stir to coat evenly. Serve immediately with rice.

Chicken Broccoli Casserole

2010-03-03T14:14:00.000-08:00

This may not be greatest looking, but lets be serious what casserole really makes you drool just by looking at it!?!

Ingredients:

Broccoli (1-2 bushels or 1 large frozen bag)
2 Cups Cooked Chicken, diced or shredded
1 Cup Mayonnaise (we prefer Miracle Whip in our home)
1 Can Cream of Chicken Soup
1 Egg
1/2 tsp Salt
1/8 tsp Pepper
Dash of Paprika
Dash of Cayenne Pepper (**Only if you like spicing it up!**)
1/4 Cup Bread Crumbs
4-6 oz. Shredded Cheese (I like a mild cheddar personally)

Directions

Preheat oven to 375°F.

In a small bowl mix together Mayonnaise, Cream of Chicken Soup, Egg, Salt, and Pepper. In a casserole dish lay out a layer of broccoli, then a layer of chicken. Cover the chicken layer with the mayonnaise mixture. At this point I like to add a light sprinkle of paprika and if I feel like spicing it up a little I will sprinkle just a little bit of cayenne on. Sprinkle bread crumbs on top (you can use more or less than the 1/4 cup, just make sure there is a nice even coat that is fairly thin). Finally I sprinkle it all with cheese. We like a lot of cheese... but adjust to your preference!

Bake for 45 minutes so the broccoli will be fully cooked and the cheese will be melted.

Ultimate Chili Nachos

2010-02-15T19:49:00.000-08:00

Oh man are these Y.U.M.M.Y!!!!

My husband and I went to Applebee's the other day and ordered their Chili Nachos and I thought, "I'm sure I could figure out how to make this!"

And so I did!!!

We ate it as dinner, but you could put everything out together in a dish with the chips on the side and it would be awesome as a side dish... for those fun hanging out parties (like the Super Bowl)!

Ingredients:

1 lb Ground Beef
1 pkg of Taco Seasoning
1 (16 oz) can Refried Beans
1 (15.5 oz) can Kidney Beans
2 tsp Chili Powder
1 Clove of Garlic
1 (27 oz) can of Stewed Tomatoes
1 (15 oz) Can Nacho Cheese Sauce (we really like the Juanita's brand which I have found can be hard to find if you don't live near Mexico, but you can use any Chip Cheese Dip, or even Campbell's Condensed Cheese Soup and add half a can of milk)
*Tortilla Chips
*1 Jalepeño (sliced or chopped)
*Lettuce (chopped)
*Salsa
*Sour Cream
*Guacamole
*Tomatoes
*Red Onions
*Olives

*Optional

Directions:

Cook beef as directed on the taco seasoning package. Add refried beans, kidney beans, chili powder, garlic, and stewed tomatoes.
Then you build your nachos with all your favorite ingredients! I prefer them in a specific order... I know I'm weird! But I like the chips, meat mix, nacho cheese, lettuce, salsa, sour cream, guacamole, jalepeño, olives, and tomatoes.

Potato Rolls

2009-11-29T16:10:00.000-08:00

Every year for Thanksgiving my mom would traditionally make these CUTE rolls that she would make to look like turkeys! This recipe is actually one I got from a friend when I was at college!

****WARNING: This is an OVERNIGHT recipe****

INGREDIENTS

1 package (2 TBSP) yeast
1 1/2 Cups Warm Water
2/3 Cup Sugar
1 1/2 tsp salt
2/3 Cup shortening (or butter)
2 Eggs
1 Cup Lukewarm Mashed Potatoes
6 1/2-7 Cups All Purpose Flour

DIRECTIONS

In a small bowl dissolve yeast in warm water. For those who have not worked with yeast before, what I do is make the water from my sink as hot as possible, it seems to work well! In a large mixing bowl combine sugar, salt, shortening, eggs, potatoes, and 4 cups of flour. Mix until smooth. Add yeast-water mix. Mix in enough of the remaining flour until the dough is easy to handle (the least amount you have to use is best. Knead the dough until smooth and elastic, about 5 minutes.

Place in a greased bowl (I usually use my largest mixing bowl and using a paper towel I wipe shortening all over to grease the bowl); turn greased side up. Cover bowl tightly and refrigerate over night. Punch it down occasionally.

When ready to use punch down the dough.

*For normal rolls I shape the dough into about 2-inch balls and place them on a greased cookie sheet between 1/2-inch to 1-inch apart.*

For nice fluffy rolls I have found it is best to allow the rolls to rise for about an hour.

Preheat the oven to 400°F. Brush the rolls with butter and by the time the oven is preheated the rolls are good to go in the oven!

Bake for 15-20 minutes. Allow to cool for about 10 minutes then put them on a wire rack for another 10 minutes.

*To make the rolls look like turkey's shape dough into about 1 1/2-inch balls, place in greased muffin pan. Then to make the "head" and "tail feathers" you will roll the dough in your hands to make a "snake" (like you did when you were little playing with play dough). Break four pieces about an inch long and place three in the back and one in the front. (Follow the rest of the directions above for cooking)*

Icing

2009-10-23T12:47:00.000-07:00

I usually am not a fan of eating a cake with fondant icing. But this recipe is one that I am actually a fan of. This was my first time trying out fondant, and I must say I really enjoyed it! The cake I made is a chocolate cake with chocolate frosting and fondant decorations. So today I'm posting the recipe for the chocolate frosting and the fondant.

First the chocolate frosting. My favorite recipe for chocolate frosting is the one on the back of Hershey's Cocoa (natural unsweetened). This recipe makes about 2 cups of frosting.

Ingredients:

1 stick (1/2 Cup) Butter

2/3 Cup Hershey's Cocoa

3 Cups Powdered Sugar

1/3 Cup Milk

1 tsp Vanilla

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if consistency is too thick, add more powdered sugar if too runny. Stir in vanilla.

Click HERE for the link to the fondant tutorial I used. Fondant can also be used as a fun thing for your kids to play with, the consistency is similar to that of play dough, however they may end up eating more of it than you would like!

Ingredients:

16 ounces white mini-marshmallows (use a good quality brand)
2 to 5 tablespoons water
2 pounds icing sugar (use C&H Cane Powdered Sugar for the best results)
1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

Directions:

NOTE: Please be careful, this first stage can get hot. Take OFF jewelry such as rings!!!

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes between 2-2 1/2 minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. Start kneading like you would bread dough.

Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes at least 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.

Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product (Saran wrap) and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.

MM Fondant will hold very well in the refrigerator for weeks. It is best to store the fondant in it's natural white color, some food coloring colors can change the consistency of the icing. Please go to the tutorial here to check out how to roll out the fondant and get it on the cake.

Chocolate Chip Cookies

2009-10-12T09:15:00.000-07:00

This is my absolute FAVORITE chocolate chip cookie recipe! I adapted it from a recipe I found on allrecipes.com (one of my favorite recipe sites to browse through, mainly because it has reviews for it's recipes and the reviews are VERY helpful). Depending on the size of cookies you are making this recipe can make up to 6 dozen (these are small cookies), but if you are making cookies the size I like... it's probably closer to 3-4 dozen!

Ingredients

2 Cups Softened Butter

1 1/2 Cups Brown Sugar

1/2 Cup Sugar

2 (3.4 oz) Packages Instant Vanilla Pudding

2 tsp Baking Soda

4 eggs

2 tsp Vanilla Extract

4 1/2 Cups Flour

1 (12 oz package, which is about 4 cups) Chocolate Chips**

Directions:

Preheat oven to 350° F.

In a large bowl cream together the butter, brown sugar, and white sugar. Beat in the instant pudding, baking soda, eggs, and vanilla until well blended. Add flour gradually until all mixed together. Finally stir in chocolate chips.

Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Make sure they are at least an inch apart (depending on how big of spoonfuls you are making you may need more space).

Bake for 9-12 minutes. Edges should be golden brown.

**DELICIOUS VARIATIONS**

Nutty:

If you like nuts you can just add 2 cups of nuts (I recommend using walnuts) to the above recipe.

White Chocolate Chip Cranberry:

This is one of my FAVORITE combinations and I feel better with adding the cranberries when I eat the cookies!!! For this variation use 1 (12 oz) package of white chocolate chips and 2 cups of dried sweetened cranberries.

For Kids:

When making chocolate chip cookies for kids I like to use the Mini-Morsels chocolate chips, then I make the cookies small and it's just right for them!

Everything but the kitchen sink:

Ok... for this one you add a little bit of everything, you can pick your favorites or add anything else you think sounds yummy!

1 Cup Heath pieces

1 Cup Butterscotch chocolate chips

1 Cup White Chocolate Chips

1 Cup Milk Chocolate Chips

1/2 cup Walnuts

Death by Chocolate
If you LOVE chocolate (like I do) you can use chocolate pudding instead of vanilla!

Simply Peach Cobbler

2009-09-09T18:13:00.000-07:00

This is a recipe that I learned from a Scout Master when I lived in Michigan. He taught us how to make it in a Dutch Oven for camping. No, I wasn't a scout, but he was friends with my dad and we lived in a house that had a bonfire pit, so we did dutch oven cooking there!

This recipe can feed 8 hearty servings! And can be made for under $10 (these are all things I keep in food storage, so I'm not sure of the exact cost!

Ingredients:

2 (13 oz.) cans of peaches (sliced or whole; whatever you prefer)

1 box of yellow cake mix

1/2 cup (1 stick) of butter

1 TBSP cinnamon

3-4 TBSP sugar

vanilla ice cream (optional)

Directions:

I like to use my 5 quart Le Creuset, but you can use anything that will hold a large amount of food! If you are making this in a fire, with a dutch oven make sure you line the dutch oven with aluminum foil, this will make for a much easier clean up!

Preheat the oven to 350ºF. Pour both cans of peaches in (I prefer to have my peaches bite size, so I cut them up to a nice bite size).

Sprinkle yellow cake mix on top. Put chunks of butter all over the top.

Sprinkle cinnamon on top, then sprinkle sugar on top.

Cover and bake for 30-35 minutes. For the last 2-3 minutes uncover and turn the heat up to broil, this will give you a nice golden top. Allow to cool for about 10 minutes.

Serve with vanilla ice cream (optional). Enjoy!!!!

Turkey Lettuce Wraps

2009-08-14T12:57:00.000-07:00

These wraps are SO delicious! I tried several different recipes and I definitely think this one got it right. This is one of several delicious recipes from Williams-Sonoma's Eat Well Book. In the book it isn't served with rice, but I feel like the rice is a nice low cost way to extend the meal to ensure you are full! Also this is a great food as a left over it re-cooks really well!

This recipe serves about 4 people. Depending on what you already have in your cupboards you might be able to make this for under $20.

Ingredients:

1 TBSP Vegetable Oil

1 TBSP Toasted Sesame Oil

1/2 Cup Thinly Sliced Green Onions (About one bunch from the grocery store)

2 cloves, minced garlic

1/2 tsp red pepper flakes

1 1/4 lb ground turkey meat

3 TBSP Soy Sauce

1 TBSP rice vinegar

1/2 heads of lettuce (the recipe calls for butter lettuce heads, but I prefer the taste of iceberg lettuce, anything works)

Hoisin Sauce for serving (optional)

Cooked Rice for serving

Directions:

Heat oils in a large frying pan over medium-high heat. Add green onions, ginger, garlic, and red pepper flakes and cook, stirring constantly, until fragrant but not browned, about 2 minutes.

Add turkey to pan and cook, stirring to break into pieces, until turkey is no longer pink, about 5 minutes. Add soy sauce and vinegar and cook 1 minute more. Transfer mixture to a bowl.

To serve, spoon about 1/8 cup cooked rice and 1/8 cup turkey mixture into the center of one lettuce leaf at a time, drizzle a little bit of hoisin sauce on top (to taste). You also can use the mixture and put it in a tortilla and wrap it up, just as delicious!

Lemon Bars

2009-05-20T14:54:00.000-07:00

This is another one of my husbands favorites! I admit that I am rather picky when it comes to lemon bars, I don't like them too hard or too soft, but this recipe is perfect!

It is from Betty Crocker's Cookbook (1978 Edition), as pictured below

Ingredients:

1 Cup all-purpose flour

1/2 Cup margarine or butter (the cookbook says to soften, but I have actually found it easier to work with if it is straight from the fridge)

1/4 Cup Powdered Sugar

2 Eggs

1 Cup Granulated Sugar

1/2 tsp Baking Powder

1/4 tsp Salt

2 TBSP Lemon Juice

2 tsp grated lemon peel (optional, I usually leave this out!)

Directions:

Pre-heat oven to 350°F. Mix flour, margarine, and powdered sugar. Press in un-greased pan. I have found the best size pan for this is a 11"x7"x2" glass dish. Build up the edges between a 1/4-inch and 1/2-inch. Make sure if you used butter or margarine straight from the fridge that you press it down into the pan.

Bake 20 minutes, or until slightly browned. Beat remaining ingredients until light and fluffy, about 3 minutes. Pour over hot crust. Bake for about 20 minutes, or until no indentation remains when touched lightly in the center, and appears a beautiful golden brown! Cool for about 5 minutes; sprinkle lightly with powdered sugar. Cut into about 1 1/2 inch squares. Makes about 15.

Spud Dunkers

2009-04-30T19:08:00.000-07:00

This is a recipe from my Grammy (my dad's mom)! I personally think these are better than Krispy Kreme's doughnuts! This recipe isn't very expensive and makes a TON of doughnuts... unfortunately it's been since Thanksgiving since I made them... so I'm not sure exactly how many you can make, but it also depends on the size you make them. But just as a forewarning this is something that takes A LOT of time, the dough sits overnight... and then rises again, so don't think this is one you can just pop out because you're in the mood for doughnuts!

Ingredients:

1 TBSP dry yeast

1/2 Cup Warm Water

3/4 Cup Sugar

1/2 Cup Shortening

1 1/2 tsp Salt

2 Eggs, beaten

5 1/2-6 Cups Flour

2 Cups Milk, scalded

1 1/2 Cup Instant Potatoes

Directions:

Soften yeast in warm water in a small bowl. In a separate bowl mix sugar, shortening, salt, and instant potatoes. Add hot milk and stir to moisten potatoes and melt shortening. Add eggs and 1 cup flour. Beat until smooth and cool to lukewarm. Add softened yeast and mix well. Add enough flour to make a soft dough. Shape into a ball. Cover and refrigerate overnight. Remove dough, punch down. Let stand 20 minutes. Roll 1/2 inch thick, cut with doughnut cutter and arrange on an oiled cookie sheet to let rise until dough is doubled in size. Fry in hot oil (375°F) until light brown, turning once. Drain on paper towel. While the doughnut is still warm I like to put it in a ziploc bag of sugar and make it so it is coated in sugar! If you want to try a glaze you can make it using powdered sugar, water, and vanilla. I'm not sure of the proportions, but you want the glaze to be the consistency of a light cream.

Chicken Salad Sandwich

2009-04-27T13:37:00.000-07:00

This one is great if you are hosting a baby or bridal shower! It's a nice light sandwich that tastes great! The recipe I'm giving is to feed 4. However you can quadruple this recipe and it is under $20!!!! And usually if you are serving it at a party each person will only eat half as much, especially if there is other food! I prefer to serve it on a nice fluffy croissant, but slices of bread work just as well.

Ingredients:

1 Cup Cooked diced chicken

20 grapes halved

1/4 Cup Miracle Whip (if you prefer Mayo that would probably work too, I just prefer to use Miracle Whip)

1 Rib of Celery finely chopped

1 green onion, chopped

Salt and Pepper to taste

4 croissants (or 8 slices of bread)

Directions:

In a medium sized bowl mix chicken, grapes, miracle whip, celery, and green onion together. I usually will mix in a little salt and some pepper at this point, but you can leave that as something people can add to their preference. This is also a great mix that you can make up to a day in advance and just have in the fridge ready to be put on the bread!

Peanut Butter Bars

2009-04-27T13:23:00.000-07:00

Eating these Peanut Butter Bars is like eating Reese's Peanut Butter Cups! They are SO good... in fact I like them more than Reese's Peanut Butter Cups! This is a recipe my husband got while he was serving a mission for our church.

Ingredients:

3/4 Cup of Butter

1 3/4 Cups Graham Cracker Crumbs (I just use one of the individualized packages that come in the big box you can get)

1 1/2 Cups Peanut Butter

2 Cups Powdered Sugar

2 Cups of Chocolate Chips (or you can use whatever your favorite chocolate is, chocolate chips is just what I usually have around the house!)

Directions:

Melt Butter. Mix in graham cracker crumbs, add peanut butter and powdered sugar. Mix really well. I use a cookie sheet that is about 10x14" and I line it with aluminum foil, you can also use a 9x13 pan the peanut butter portion will be a bit thicker. Put graham cracker mix in pan and spread out to make an even layer.

Melt chocolate. Usually with chocolate chips you can do one cup of chocolate chips in the microwave on high for one minute, then stir until it is smooth, then pour a nice even layer onto the graham cracker layer.

Cool in the refrigerator for about 20 minutes. You can then cut it into squares.

Or if you're feeling a bit fancy you can use a cookie cutter and cut out cute little shapes to share!

BBQ Chicken Pizza & No Rise Pizza Dough

2009-04-23T19:58:00.000-07:00

Here's another one that's under $20, and feeds up to 6 people, but if you have big eaters, plan for it to feed only 4! This recipe is my own that I have perfected! There are two parts to this recipe, first is the no-rise pizza dough recipe, second is the Barbeque Chicken Pizza. Feel free to use whatever toppings you like on top of the pizza! Also if you don't want to make the dough you can always go to a place that makes pizzas and ask if you can buy some dough.

Ingredients:

1 Cup Warm Water (125-130°F; I usually just get the water from the faucet as hot as it will go)

1 package of rapid rise yeast (or about 2 TBSP)

2 1/4 Cups Flour

1 tsp Salt

2 TBSP Sugar

2 TBSP Olive Oil

Directions:

In a small bowl combine water and yeast. Allow yeast to dissolve. In a large bowl mix the flour, salt, and sugar together.

Next prepare a pan. I usually use a pizza pan covered in aluminum foil. Also I have found that the pizza is less likely to stick and to brown better on the bottom if you rub the foil with olive oil (about one TBSP). You can also use a cookie sheet or if you want a deep dish pizza use a 9x13" pan. Set pan aside.

Combine dissolved yeast to flour mix, add in olive oil. Mix well.

This will make a soft dough. To keep the dough from sticking to your hands you can rub a little bit of oil on your hands and then press out the dough as you desire.

Ingredients:

1 (18oz) your favorite BBQ sauce (I usually will buy whatever is cheapest!)

1 TBSP Dried Cilantro (fresh works just as well)

1/4 Small Red Onion; sliced or chopped (yellow onions are just as good)

1 lb Cooked Chicken; cut in chunks (1-2 breasts; about 2 cups)

1/2 lb cheese

Directions:

Preheat oven to 400°F. Spread BBQ sauce evenly on dough, I usually use almost the whole container. Sprinkle on cilantro, then onions.

Sprinkle on chicken, then top with cheese. Feel free to put as much or as little of the ingredients. Whatever looks good to you!

Bake for 15 minutes or until the edges are golden brown. Allow to cool for about 10 minutes before serving. Cut and eat up!

No Bake Cookies

2009-04-19T20:59:00.001-07:00

I think these are my husbands absolute favorite cookies! I haven't found anything yet that when given the option he will choose it over these! Once again it's a recipe from my mom, but I have tweaked to find what I like to make it perfect! This recipe makes about 30 cookies... I'm not sure of the cost on this one, mainly because these are all ingredients that I usually have around the house!

Ingredients:

3 Cups oatmeal

3 TBSP Cocoa

1/2 Cup Coconut (optional, I usually leave it out since that's what my husband prefers and I don't usually have coconut laying around)

1/2 Cup Peanut Butter (I use creamy, but crunchy works too)

1/2 Cup Butter or Margarine (if you use the sticks it's one stick)

2 Cups Sugar

1/2 Cup Milk

1 tsp vanilla

Directions:

In a large bowl add oatmeal, cocoa, and coconut (if desired). Stir until well mixed. On top of the oatmeal add peanut butter.

Melt butter (or margarine). Add sugar and milk. Bring to a boil until between 235-240°F, I have found this to be the perfect temperature. If you don't have a thermometer, then allow mix to boil for approximately 3 minutes.

Once this temperature is reached remove from heat and mix in vanilla. Pour syrup mix into the oatmeal mix. Stir until well blended. Drop onto wax paper (aluminum foil works too). Let set until firm (about 10 minutes).

Won Tons

2009-04-19T09:58:00.000-07:00

This is one of my favorite things my mom use to cook, and what makes it even better is that it makes a lot of food for under $20. If you buy the right package of won tons I believe this recipe is inside one of them, but I don't know which brand, sorry. This recipe makes about 50 won tons, and I recommend planning on each person eating about 8 won tons. So, this recipe is good for up to 6 people. I will make it all (even if it's only two of us eating) that way we have leftovers, and this is a meal that I think is just as good cold as they are freshly made (and they make a great snack)!

Ingredients Needed:

1 lb ground pork (or turkey, lamb, or any combination, you can do half and half of different meats if you want)

5 green onions

1 (8 0z) can sliced water chestnuts

1 tsp ground ginger

2 TBSP Soy Sauce

1 package Won Ton wrappers (these can usually be found in the produce section, in a cool place)

Oil for deep frying (I prefer either Vegetable or Canola Oil)

4 cups cooked Rice (side)

Sweet and Sour Sauce, Teriyaki Sauce, or Soy Sauce (optional, for dipping)

Directions:

This is a recipe where you get to dig in and get your hands messy (feel free to let your kids help)!!!!

Chop onions (using all of the onion) all the way up through the green. I usually don't use the top inch or so, usually because it doesn't look so good! Drain the water from the water chestnuts and finely chop. In a medium sized bowl mix pork, onions, water chestnuts, ginger, and soy sauce. I usually will just dig in with my hands and get it all nice and mixed up (make sure you remove any rings you may be wearing)!

Next you will fill the won ton. To do this you will put about one teaspoon of the meat mix onto the center of the won ton wrap. Next moisten (with either the water drained from the water chestnuts or just water) the edge of the wrap (I only do half, I think it sticks better, if you get the square wraps just moisten two tangent edges, if you get the circle wraps moisten half the circle). Next fold in half over the filling. Starting at one edge, pinch the edges closed with thumb and finger. You can leave them just like this, but I like to bring the two corners that are farthest apart, add a little water, and stick together. Continue this until you have filled all the won tons. I usually will put them on a cookie sheet that I have lined with wax paper. What's nice about doing that is that you can have layers of wax paper and won tons.

Heat oil to 350°F, this is usually a medium to medium high heat on the stove. Fill pan with enough oil to cover won tons (about 1 inch deep). Fry won tons (I usually do about 6 or 7 at a time) until golden brown, turn once so won tons are golden on each side. Drain on paper towels.

Serve with rice and dipping sauce. ENJOY!!!

Welcome!

2009-04-19T09:51:00.000-07:00

I have decided to have a blog of all my favorite recipes, that way they are here for my friends, family, and anyone else who is interested in trying them!

I love to cook and bake I just wish I had more time for it. I currently am a wife of a student (who is also working full-time), a mother to one very active boy, and expecting another boy. Needless to say I expect in the future food is something we will go through A LOT of!

I hope that you find this site useful for your meal planning too!