Honey Nut Cheesecake Cookies

½ cup butter, softened

4 ounces honey nut cream cheese

1 cup sugar

1 cup all-purpose flour

½ cup pecans

Preheat oven to 350 degrees.  In medium bowl, cream butter and cream cheese.  Add sugar.  Mix until fluffy.  

  

Add flour.  Mix well.  

 Add pecans.  Mix well.   

Drop by teaspoon 2 inches apart onto ungreased cookie sheet.  Bake 12 to 14 minutes.  Makes 18 cookies.

You can change the flavor of this cookie by simply changing the flavor of cream cheese.  You can also leave the nuts out if you would like.  That is one of the things I love about cooking; you can take a simple recipe and make it your own by adjusting the flavors to suit you.

 Check back on Tuesday,

for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, will become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

After Work Swiss Steak

1 (16 ounce) bag baby carrot
4 medium potatoes, cut into 2 inch pieces
1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano, undrained
1 (12 ounce) jar beef gravy
2 to 3 pounds round steak, browned, cut into serving sized pieces

In slow cooker, place carrots and potatoes.  Pour tomatoes and gravy over top.  Arrange steak on top.  Cover with lid. Cook on low 8 to 10 hours.

I love to use my slow cooker in the summer.  There is nothing like coming home and opening the door to be welcomed by the delicious aroma of a home cooked meal, without heating up the kitchen.

Check back on Tuesday,

for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Grilled Italian Sausage Sandwiches

1 pound bulk Italian Sausage, mild or hot
1 red pepper, sliced
1 small onion, sliced
4 teaspoons butter
3 sandwich buns

Shape sausage into three patties.  

On two pieces of aluminum foil, spray non stick cooking spray.  Divide the red pepper, onion, and butter onto the aluminum foil.

Close foil around vegetables.  

Grill Italian sausage and vegetable packets over medium high heat until sausage is cooked through.

On sandwich buns, place Italian sausage, red peppers, and onions.  

 

 Spread brown mustard on top bun if desired.  Makes 3 servings.

My husband and I grew up in Iowa.  There was a little hole in the wall restaurant that made this sandwich.  Why is it that the little local dumpy restaurants always have the best food?  The restaurant that made this sandwich became so popular, they decided to upgrade to a bigger and fancier place, but some how the food wasn't as good as the crowded little shack. 

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Taco Dip

1 (8 ounce) package cream cheese

1 (8 ounce) package sour cream

1 (1.25ounce) packet taco seasoning

1/4 cup salsa

3 tablespoons shredded cheddar cheese

In medium mixing bowl, whip the cream cheese with an electric mixer. 

Add sour cream and taco seasoning. Mix well.  

Spread in serving dish. Spoon salsa over cream cheese mixture. Sprinkle cheddar cheese over top. Serve with tortilla chips.

 This recipe is a crowd pleaser! It is super easy to make and there are never any leftovers.

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Creamsicle Cake

Creamsicle Cake

1 (18.25 ounce) package butter recipe cake mix
12 ounces club soda
2 (14 ounce) cans of sweetened condensed milk
1 (12 ounce) can frozen orange juice concentrate, divided in half
1 (8 ounce) container whipped topping

Preheat oven to 350 degrees. Remove the orange concentrate from it's container.  Cut concentrate in half. Place half of the concentrate in a medium bowl, and set aside.  You do not use the remaining half of the orange concentrate in this recipe. 

 In large bowl, combine cake mix and club soda. Mix well.  Pour into a lightly greased 9x13 inch baking pan. Bake 25 to 35 minutes or until cake tester comes out clean.

In the medium bowl with the orange concentrate, add the sweetened condensed milk. Mix well.

While the cake is still warm, poke holes into it with the end of  a wooden spoon.

Pour milk mixture over top. 

Refrigerate overnight. Spread whipped topping over top and serve.

This is another great recipe from our son Tyler's girlfriend, Jordan.  

It is quick and easy to make and was a hit at the potluck that I took the cake to.  

The pan was empty and people were singing it's praises. 

 They liked how moist and creamy the cake was, with the hint of orange, giving it a unique flavor.

Check back on Tuesday, for my 

Tuesday's Tips & Tricks post about onions!

Thanks again, Jordan, for the wonderful recipe!

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Buffalo Chicken Soup

Buffalo Chicken Soup

3 cups shredded cooked chicken
3 (10 3/4 ounce) cans cream of chicken soup
4 cups milk
1 cup sour cream
1/4 cup hot wing sauce

In large saucepan, combine all ingredients. Simmer on low 15 minutes. Makes 6 to 8 servings.

Recipe can be found on page 55 in  
MY KIND OF COOKING COOKBOOK.

I have been traveling since the end of July.  Currently I am in Nicaragua.  As I was thinking about what to post while I was out of the country, I decided to go back to the first few posts that I made when I began my blog. 

I created this recipe to be on the mild side of spicy. For me, the spice in the soup is perfect. Lots of flavor but mild enough to please almost anyone. My husband likes lots of spice so I add extra hot wing sauce to his bowl of soup.


Serving Tip:
I like to serve this soup with a dollop of sour cream on top of each bowl and slightly crushed tortilla chips.


Time Saving Tip:
If you don't have time to cook chicken needed for a recipe, purchase a cooked rotisserie chicken.


Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Slow Cooker Lava Cake

Slow Cooker Lava Cake

1 (18.25 ounce) box chocolate cake mix
2 1/4 cups water, divided
1/4 cup vegetable oil
1 1/2 cups sugar
1/2 cup cocoa powder

In large bowl, combine cake mix, 3/4 cup water, and 1/4 cup vegetable oil.  Mix well.  Spread in the bottom of a 4-quart slow cooker sprayed with cooking spray.

In medium bowl, combine sugar, cocoa powder, and 1 1/2 cups very hot water.  Mix well.  

Pour mixture into slow cooker.  Cover with lid.  Cook on high 2 to 2 1/2 hours.  I cooked mine for 2 hours.

Turn off slow cooker.  Let cool 15 to 30 minutes to thicken up the sauce.  

Serve warm with vanilla ice cream if desired.

This is a chocolate lovers dream dessert.  Rich warm moist chocolate cake rises to the top of the slow cooker as it cooks, with a layer of thick hot chocolate fudge sauce on the bottom.  It is an easy and delicious dessert.

I love to take a recipe with a lot of ingredients and figure out a way to make them with less ingredients, but still have the same flavor.  The original recipe that I had for a Lava Cake had 12 ingredients; my version of it has only five. 

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Prize Winning Mexican Casserole Recipes

Southwestern Chili Cheese Dog Casserole

4 cups chili, divided
8 hot dogs
8 fajita size flour tortillas
16 tablespoons Monterrey jack queso dip, divided
1 1/2 cups shredded pepper jack cheddar Mexican blend cheese

Preheat oven to 425 degrees.  Spread 2 cups chili on the bottom of 11x7 or 13x9 baking pan.  Spread 2 tablespoons queso dip on each tortilla.  Place a hot dog on each tortilla, roll up like an enchilada.  Place tortillas seam down in baking pan.  Spread 2 cups chili over tortillas.  Sprinkle pepper jack cheese over top.  Cover will foil.  Bake 20 minutes or until heated through and cheese is melted.

 Nacho Chicken Mac & Cheese

1 (12 ounce) box mac and cheese
1 1/4 cups salsa, divided
1 (10 ounce) package frozen cooked fajita chicken strips
1 1/4 cup shredded Mexican cheese
2 cups slightly crushed nacho cheese tortilla chips

Preheat oven to 350 degrees.  Prepare mac and cheese according to package directions.  Spray a 9x9 inch baking dish with cooking spray. In baking dish, combine prepared mac and cheese and 3/4 cup salsa.  Mix well.  Microwave chicken strips for 3 to 4 minutes or until heated through.  Arrange on top of mac and cheese mixture.  Spread 1/2 cup salsa over chicken.  Sprinkle 1 cup shredded cheese over salsa.  Top with crushed tortilla chips.  Sprinkle 1/4 cup shredded cheese on top.  Bake 20 minutes.

One of the highlights of being at the Iowa State Fair was judging cooking competitions!    I judged sugar cookies, desserts, scones, casseroles, and bread contests.  There are fabulous cooks in Iowa and it is very hard to pick a winner.

 

I am really glad you don't know who makes the dishes you are testing.  As it turned out, many of my friends won or place in the contests I judged.  My friend Darrellyn, won second place in the, "Quick and Easy 5 Ingredient Casserole Contest", with the above, Southwestern Chili Cheese Dog Casserole recipe.

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!