OK, this is just a random place to put all the weird and fabulous recipes I throw out there on my blog.  This way you can find what you need {hopefully} all in one place.  Sorry for the randomness!

Cream Cheese Pudding Frosting
4 ounces cream cheese (room temperature)
8 (1 ounce) squares white chocolate-----I used white chocolate chips because they are cheaper!
1 cup heavy whipping cream
1 (8 ounce) container frozen whipped topping, thawed
1 small box of pudding 

Heat the heavy cream until just beginning to boil. Pour it over the
white chocolate (chopped) and the remaining 4 ounces cream cheese. DO NOT STIR!  Basically I let the chocolate and cream cheese melt before mixing to avoid lumps. Once cooled for like 30 minutes, add one box of instant pudding to the cooling mixture. Beat it with your electric mixer to whip the whipped cream for about 2 minutes.  It will get thick like pudding.  I like to use Cheesecake flavored pudding, but just vanilla would be good too.  F
inally, fold in the whipped topping.  Yumm!

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
2.In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
3.Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Out of utter laziness I copy and pasted that recipe.  I bless Shirlyo for her awesome submission of this recipe.  It is my most prized discovery, as of late.  The first two times I made this cake I did not use the full amount of cocoa powder.  The first time I only had just over 1/3 c. of cocoa powder, not quite 1/2 c., left in my container, but had already poured the other ingredients in the bowl, so I just went with it.  I also added an extra egg based on the reviews {already reflected in the recipe above-so only use three eggs ;0}  The cake turned out fabulously!!!  For David's cake I used the full amount and was surprised at how much more chocolaty it tasted, almost like a dark chocolate taste.  

So, here is my un-educated evaluation...if you are a milk chocolate fan, use 1/3-1/2 c. of cocoa, but if you like a dark chocolate, use the full amount, 3/4 c. or go wild and go for 1 full cup!  Sounds dangerous.

Hot Fudge- 
use as a filling or topping
1 can sweetened condensed milk
1 stick {1/2 c.} butter
1 c. chocolate chips

Throw all ingredients in a saucepan and heat over medium heat until melted.  Do not allow to boil.  Store in airtight container in the refrigerator.  Feel free to use any variety of chocolate chips- mint, cherry, peanut butter, butterscotch, cinnamon, white chocolate.  The recipe works with them all!!!

Peanut Butter Filling
 {like a pb cup, but better!!!}
2 c. powdered sugar
1 1/2 c. graham cracker crumbs
1/4 c. butter, room temperature
2 c. peanut butter
A pinch of salt

Mix everything together and thin with milk until at the desired consistency.  I add the milk to get it a little more fluid than a peanut butter cup when using this recipe for cake filling.  You don't want it dry or it will dry out your cake.  I would probably start with 1/2c. milk.  I just pour straight from the carton, but using a measuring cup would probably be a good idea if you are not as random a person as I am ;0}

This is also my recipe for peanut butter bars, with only a couple tablespoons of milk instead of the 1/2 c.   You press it into a pan and cover with melted chocolate chips.  It is also the recipe I use for buckeye balls during the holidays.  I roll the peanut butter mixture into 1" balls and dip in melting chocolate.  Yumm!  

Peanut Butter Buttercream Frosting
1/2 c. unsalted butter, room temperature
1/2 c. creamy peanut butter1 tsp. vanilla
3 c. powdered sugar
milk, to reach desired consistency

Cream together butter, peanut butter and vanilla until light and fluffy.  Gradually add the powdered sugar, one cup at a time until combined.  Add enough milk to reach an easy spreading consistency.

I got this recipe from Eat Cake For Dinner, from her Peanut Butter Cookie recipe.  I love the whole recipe, by the way, but have a couple adjustments for the cookie part.  I guess I might as well post that recipe with my adjustments too ;0}

{Not your normal PB cookies!}
1 c. unsalted butter, room temperature
1 c. brown sugar
1 c. sugar
1 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. vanilla
2 eggs
2 3/4 c. flour
1 (12 oz.) bag Reeses Peanut Butter chips (No substitutes)

Preheat oven to 350 degrees and place rack in center of oven.  Cream together butter, brown sugar, sugar, salt, baking powder and baking soda.  Add the vanilla and eggs and mix well.  Add the flour and peanut butter chips.  Mix just until flour and chips are blended together.  Using a cookie scoop, scoop dough into 2-inch balls and place on a parchment lined cookie sheet.  Bake for 12-13 minutes or until set.  Cool completely and frost with peanut butter frosting.    

Frosted Peanut Butter Fingers
1 cup butter
1 1/2 cups packed brown sugar
1 cup sugar
1 cup creamy peanut butter
1 egg
1 1/2 tsp vanilla
2 1/2 cups oats
2 cups flour
1 tsp soda
1/2 tsp salt

In a mixing bowl, cream butter and sugars.  Add peanut butter, egg and vanilla; mix well.  combine oats, flour, baking soda and salt; add to the creamed mixture.  Spread into a greased 15x10 inch baking pan.  Bake at 350 for 15 minutes or until slightly golden brown.  Cool slightly on a wire rack for about 12 minutes.  Spread with 1 1/2 cups peanut butter {it will spread better if you heat the peanut butter up in the microwave for 30 seconds or so}.  Cool completely.  

Chocolate Frosting
6Tbsp butter, softened
4 cups powdered sugar
1/2 cup baking cocoa
1 tsp vanilla extract
6-8 Tbsp milk

In mixing bowl, combine the butter, powdered sugar, cocoa, vanilla, and enough milk to achieve spreading consistency.  Spoon over peanut butter layer, then spread.  Cut into bars 
*Editor's Note: reduced fat or generic brands of peanut butter are not recommended for recipe*

I know this is kinda random, and perhaps more for me than anyone else, but I thought it would be nice to have some of my most favorite and frequently used recipes in one handy location.  That said, enjoy the jumble.  May your cookies never crumble :0)

Chicken Enchilada Casserole
2 c. cubed or shredded chicken                                  2 cans of cream of chicken soup
1 large can of green enchilada sauce                            1 can of diced green chilies
1 pint sour cream or plain yogurt                                 1 package of small corn tortillas
2c. shredded cheddar cheese
Mix the following in bowl- Chicken, double can of cr. chicken soup, one large can of green enchilada sauce, one large can green chilies, one pint sour cream.  Now, layer the ingredients like lasagna, starting with just a little sauce to get the bottom wet.  Lay 6 corn tortillas across the bottom of a 9x13 pan.  It is ok for the tortillas to overlap in some places.   Top the tortillas with a sprinkling of cheese.  Now repeat: sauce, tortillas, cheese.  Keep repeating layers until you get about one inch from the top of the pan.  Sprinkle with cheese and bake at 350 for 30 minutes.  If there is extra sauce I usually just freeze it for next time.  *note- if your family prefers flour tortillas use those.  I have also crunched up the end of a bag of tortilla chips and used that instead of tortillas.

Chicken Enchiladas
2 c. cubed or shredded chicken                                 2 cans cream of chicken soup
1 can of diced green chilies                                        2c. Shredded Cheddar Cheese
½ c. Sour Cream or plain yogurt                                Package of flour tortillas {10-12 per pan}
½ c. milk
Mix the following in bowl- Chicken, double can of Cr. chicken soup, one can green chilies, ½ c. sour cream, 1 1/2 cup cheddar cheese.  Take 1/3 of the filling mix and set aside.  Now, take a flour tortilla and spread about 1/4c. of the filling into the flour tortilla.  Roll the tortilla up around the filling and place it in the bottom of a 9x13 pan.  Continue to fill tortillas and place in the pan until the whole pan is full of enchiladas.  Next, take the 1/3 filling mix you set aside earlier.  Add the ½ c. milk to it, stir it up, then spread it across the top of the enchiladas.  Sprinkle with cheese and bake at 350 for 30 minutes.

Chicken and Stuffing {Works great with Turkey too!}
3-4 c. mashed potatoes {instant or fresh}                  1 Box Stuffing Mix {I like Chicken or Cornbread}
Double can of cream of chicken soup                                    2 c. cubed cooked chicken                             
1 c. Sour Cream or plain yogurt                                 1 ½ c. water
Spread potatoes across the bottom of a 9X13 pan.  In Glass bowl, mix stuffing and 1  1/2 C. water and set aside for 5 min.  In another bowl mix -Chicken, double can of Cream of Chicken soup, 1 C. sour Cream.  Spread chicken mixture on top of potatoes and top with stuffing.  Bake 350, 30 min.

Chicken Curry
2 c. cubed chicken                                          2 cans Cr. chicken soup
2 c. shredded cheddar cheese                         1 Tbsp. curry
1  Tbsp. lemon juice                                        2-4 c. prepared rice {depending on your family size}
Mix chicken, cr. chicken soup, cheese, curry, and lemon juice together, then pour into a smaller baking dish {I usually use my Pyrex baking dish {2.8 liter} that has the higher sides.  Cover with lid and bake 350, 30 min.  Serve over rice.

Poppy Seed Chicken
2 c. cubed cooked chicken                                        1 box Rice-A-Roni or 2 cups Prepared Rice
1 can of cream of chicken soup                                  1 c. Sour Cream or Plain Yogurt        
2 rows of Ritz Crackers                                             1 c. melted Margarine or Butter
1 Tbsp. poppy seeds {Optional :0}
Cook rice-a-roni or 1 cup rice(2 cups prepared).  When cooked add 1 can cream of chicken soup, 1 cup sour cream and chicken.  Pour in 9 X 13 pan.  Use a separate bowl to melt 1 c. margarine or butter.  Crunch two rows of Ritz type crackers and pour them into the butter.  {I don't open the package, I hold one end of the row of crackers in one hand and one end in the other hand then push my two hands together compressing all of the crackers. It crushes them and keeps it all in the bag.  I crush both, then open both and pour them in at the same time so they soak up the butter equally.  It probably doesn't matter, I know, but I am strange that way}.  Stir in 1 Tablespoon of poppy seeds and spread crackers over rice mixture.  Bake 350, 30 min.

Crock pot chicken
{can make with raw chicken in crockpot, or use cooked chicken and make it in saucepan on the stove}
3-4 raw chicken breasts depending on size, or use 2 c. cubed chicken                                
1 can of cream of chicken soup                                  8 oz. cream cheese, softened
1 pkg Italian Dressing Mix {Ranch works great}        1 box Rotini noodles prepared
{I also like to add ½ c. Sour Cream, plain yogurt, or milk to thin down the sauce a bit}
Combine cr. chicken soup, cream cheese, dressing mix in the crockpot or sauce pan.  Add chicken.  If you are using the crockpot method, heat on high for 4 hours or low for 8.  For the cooked chicken on the stove top method, simply heat until warmed through.  Serve over prepared noodles.

Hawaiian Haystacks
2 c. cubed chicken                                          2 cans Cr. chicken soup
1 c. chicken broth                                           ½ c. Sour Cream or plain yogurt
Combine in a sauce pan until sauce is heated through
Toppings:  Frozen peas {thawed}, shredded cheese, chow mien noodles, pineapple chunks, almond slivers, diced tomatoes, diced green onions.  {mandarin oranges or coconut can also be nice for the Hawaiian effect :0}
            Serve on rice.  To assemble, dish up an appropriate amount of rice, ladle sauce over the rice, then add your toppings on top.  Enjoy!

Momma’s Meatloaf
2 lbs. hamburger                                                        2 eggs
1 lb. sausage                                                               1 row saltine crackers, crushed to crumbs
1 bottle barbeque sauce
Mix both meats, eggs, cracker crumbs together in a large bowl.  Shape into a loaf form, then spread barbeque sauce on top.  Bake at 350 for 1 hour and 20 minutes. 

Tatertot casserole
2c. browned hamburger                                             1 can cream of mushroom soup
1 bag frozen tatertots                                                 ½ c. shredded cheddar cheese
*Optional- 1 can green beans
Line bottom of 9x13 pan with tatertots.  Mix cr. mushroom and hamburger in a separate bowl {add green beans here if desired}.  Spread meat mixture on top of tots.  Cover with cheese or leave off to reduce calories or cheese consumption.  Bake at 350 for 30 min.

2c. browned hamburger                                             2 cans cream of mushroom soup
1 c. sour cream                                                           1 packet onion soup mix
1 pkg prepared noodles

Mix cream of mushroom soup, sour cream, packet onion soup mix, and hamburger in a saucepan over medium-medium high heat.  Heat through and serve over noodles. {You can make this casserole style, pour cooked noodles in pan, cover with sauce and freeze}

Lasagna Casserole
2c. browned hamburger                                             1 large can crushed tomatoes
1 pint cottage cheese                                                 2 c. shredded mozzarella {or cheddar}
2 tsp. sugar, various seasonings to taste                    prepared noodles
Boil Macaroni.  Drain water off macaroni, put back in the pot and add: crushed tomatoes, cottage cheese, hamburger, cheese, {*optional} about a 2 tsp. of sugar to take the tartness out of the tomato, and salt and pepper to taste.  {I usually throw in some of the garlic seasoning from Costco with the sugar, you could sprinkle in some Italian seasoning and Parmesan too if you want}.  Pour in a 9 x 13 pan, top with cheese.  Bake at 350 for 30 min.

Fireman tacos
2 c. browned hamburger                                
Taco fixings, like beans, sour cream, cheese, salsa, lime juice,lettuce                                                                        Corn chips
Take a handful of chips and place them on your plate.  Crush them with your hand until they are very small pieces of chip.  Add your choice of toppings, then stir it all up.  My family calls these Fireman tacos cause you can eat them in a hurry.  Great for feeding a large or picky crowd.  Everyone can pick their own toppings.

Taco Soup
1 lb. browned ground beef                                                     1 no. 10 can crushed or diced tomatoes
2 cans light kidney beans                                                        1 small bag frozen corn
1 packet taco seasoning
Throw it all in a pot.  Bring to a boil.  Serve with Fritos or tortilla chips crushed on top.

Baked Cinnamon Roll Pancakes
1 1/2 cups milk                                                           4 T. melted butter
2 large eggs                                                                2 T. sugar
2 cups flour                                                                 4 t. baking powder
1/2 t. salt
Preheat oven to 350°. Lightly grease an 11×17 inch jellyroll pan. In a large mixing bowl, beat together milk, butter and egg. Add sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt. Pour batter into prepared pan. Squeeze out swirls of Cinnamon Roll Filling over pancake batter.  Bake in 350 degree oven for 8-9 minutes until center is set and does not give when pressed with your finger. Remove from oven and drizzle with Maple Cream Cheese Drizzle. Serve immediately. Makes 12 large pancakes.                                           
Cinnamon Roll Filling
4 T. melted butter                                                       3/4 cup brown sugar
2 T. cinnamon
In a small bowl mix filling ingredients together until blended well. Place in a pastry bag or plastic ziptop bag and snip corner to swirl over pancake batter.

Maple Cream Cheese Drizzle
2 ounces cream cheese, softened                              1 cup powdered sugar
2 T. good maple syrup                                                            milk
Mix the first three ingredients in a bowl until smooth, dripping in small amounts of milk until mixture is a drizzling consistency. I like to place mine in a pastry bag and drizzle that way.

Tortilla Stack
2 c. cooked chicken, diced                                          1 can refried beans
2 c. shredded cheese                                                  1 c. corn pieces {optional}
2/3 c. sour cream                                                       1 packet taco seasoning
1 can sliced olives                                                       2 diced tomatoes
½ c. sliced green onions                                             4 large flour tortillas

Mix 1/3 c. sour cream with 1 Tbs. taco seasoning and set aside.  Also set aside about 2 Tbs. of tomato and olive pieces.  Mix remaining sour cream and taco seasoning with the beans, corn, and chicken in another bowl.  Take a cookie sheet, place one tortilla on the pan.  Spread 1/3 of the bean/chicken mixture on the tortilla.  Sprinkle 1/3 of remaining the tomatoes, onion, and olives on the bean mixture.  Sprinkle with cheese, then add another tortilla and repeat the layers.  When you have three layers, take your last tortilla, place on top and then either brush with 1 Tbs. of cooking oil or spray with Pam spray.  Bake for 25 at 350.  Remove the tortilla stack from the oven, spread sour cream/taco seasoning mixture on top, then sprinkle with olives and tomatoes.  Cut with a serrated knife.

Red's Ultimate M&M'S® Cookies
1 c. Butter, softened
1/2 c. granulated sugar
1/2c. firmly packed brown sugar
1 lg egg
1 tsp. vanilla extract
2c. all purpose flour
1/2 tsp baking soda
1/8 tsp salt
1 120oz pkg of Mint M&M's
3/4c. chopped nuts

Preheat oven to 350°F. In large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl combine flour, baking soda and salt; blend into butter/sugar mixture. Stir in M&M’S and nuts, if desired. Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake. Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container.


  1. how do you make the angry bird cake pops

    1. Sorry for my delayed response!!! You can find that link Here:


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