Welcome!

Welcome to my recipe blog. Please feel free to join my group on Facebook. Just type in, "Aggieland Mommy Cooks."

As you will see on the right, under labels, (scroll down a little) there are lots of categories to choose from.

Feel free to leave a comment about how you found me and what you are looking for. I am currently looking for more, yes MORE Crock Pot and Freezer recipes. Pretty soon I'll be doing the grilling thing again though...well my husband will be...and we'll be looking to try some new recipes on the grill too!

Thanks for stopping by!

Snow Ice Cream

recipe from allrecipes.com

1 gallon snow
1 cup white sugar
1 tablespoon vanilla extract
2 cups milk

When it starts to snow, place a large, clean bowl outside to collect the flakes. When full, stir in sugar and vanilla to taste, then stir in just enough milk for the desired consistency. Serve at once.


Here's one from Paula Deen
8 cups snow, or shaved ice
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
Place snow or shaved ice into a large bowl. Pour condensed milk over and add vanilla. Mix to combine. Serve immediately in bowls

Starbuck's Cranberry Bliss Bars

•2 sticks margarine (or butter if you want to indulge) -- softened
•1 and 1/4 cups brown sugar-- packed
•3 large eggs
•1 teaspoon ground ginger
•1 teaspoon vanilla
•1/4 teaspoon salt
•1 and 1/2 cups flour
•1/4 cup minced dried cranberries
•1/4 cup Lindt or Perugina or other quality white chocolate -- coarsely chopped
•1/4 cup minced candied ginger


•For Frosting:
•4 ounce cream cheese -- softened
•1 and 1/2 cups powdered sugar
•2 Tablespoons butter -- softened
•1 teaspoon vanilla


•For Garnish:
•2 Tablespoons minced dried cranberries
•1/3 cup white chocolate chips (e.g. Ghiradelli or Guittard) -- melted
Preheat oven to 350 and lightly grease a 9x13 pan.

1. Beat butter and sugar together for the cake base, and add eggs/vanilla beating until fluffy. Sift together flour, ginger, and salt and then add to the butter/sugar mixture beating well. Fold in the cranberries, chocolate and ginger. Spread thick batter in pan and bake for about 20 to 25 minutes or until light golden.

2. When cake is cooled, mix all frosting ingredients together and spread a thin layer over the cake. Immediately sprinkle with the minced cranberries. Then use a cake decorating bag of melted white chocolate with a tiny decorating tip (like the size used for writing on cakes) and drizzle the chocolate over the cake.

3. Cut this into bars immediately because the white chocolate hardens pretty fast and makes cake cutting messy

In my opinion: These bars are GREAT! I have never had them at Starbuck's so I don't know how they compare, but I loved making them myself. My husband does not like chocolate so I am always looking for white chocolate recipes and this is one we'll make again and again.

St. Patrick's Day

Cupid's cups made with lime jello-"Leprechaun's ..."
Dipped marshmallows
Dipped pretzels
Bailey's Irish Cream Cake
TONS of yummy dessert (Bailey's Irish Creme and Creme de Menthe) recipes here.
Irish Coffee Brownies
Irish Cream Bread Pudding
Shamrock Milkshake
Irish Cream Cheesecake
Iced Irish Cream Coffee



Leprechaun Fizz-
Ingredients: • lime sherbert • ginger ale or spriteDirections: 1. One recipe I do every year with my kids, is what I call the "Leprechaun fizz". I just use clear plastic cups, put a scoop of Lime sherbert in each cup, and fill with ginger ale or sprite. It's sickenly sweet to me, but the kids sure love it! The love to watch the green fizz.

St. Patrick's Day

I can't believe St. Patrick's Day is in 9 days. I'm a little late in my planning for fun things to do with my kids. Here are some ideas so far:

Grasshopper Pie (not for the kids)

Leprechaun's Kiss (like Cupid's Cups but using green Jell-O)

Mint Chocolate Chip Ice Cream

Easy 1-2-3 Shamrock Milkshake

Grand Champion Cow Patty Pie

Marshmallows on a stick dipped in melted green candy (Wilton) and with sprinkles added

Green tinted white chocolate covered pretzels with sprinkles

More to come....

The MOST amazing banana cake ever!

A co-worker made this banana cake today for another co-worker's birthday. It came from this blog, Sweet Blessings, and I would have to say it might be the best cake I have ever had. Plus, it has bananas in it so you KNOW it's a healthy cake ;)

Cake:
3/4 cup butter
2 1/8 cup sugar
3 large eggs
2 t vanilla
3 cups flour
1 1/2 t baking soda
1/4 t salt
1 1/2 cup buttermilk
2 t lemon juice
1 1/2cups mashed ripe bananas


Frosting:
1/2 cup butter, softened
1 (8 oz) package cream cheese
1 box powdered sugar
1 t vanilla


Cake:
Preheat oven to 300 degrees. Spray a 9 x 13 inch pan with cooking spray. In a small bowl, mix mashed bananas with lemon juice and set aside. In another bowl, mix flour, soda, and salt. In mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time and then add vanilla. Beat in the flour mixture along with buttermilk- alternating between the two. Stir in banana mixture. Pour into prepared pan and bake for between one hour and one hour 15 minutes. Remove from oven and place directly into the freezer for 45 minutes.


Frosting:
Cream butter and cream cheese together until smooth. Add in vanilla and then powdered sugar. Mix on high speed until smooth. Spread on cooled cake.


TIP OF THE DAY: Do NOT skip the freezer step! It sounds strange but is what makes this cake so yummy and moist! I was skeptical at first but promise, you will be amazed!

Facebook!

I just made a group Aggieland Mommy Cooks on Facebook. For now it is open to the public so feel free to join!

Crock Pot BBQ Pulled Pork by McCormick

3 lbs boneless pork shoulder roast, well-trimmed (or pork Boston butt roast)
6 oz pkg McCormick BBQ Pulled Pork Seasoning (I couldn't find at HEB)
1/2 c ketchup
1/2 c firmly packed brown sugar
1/3 c cider vinegar
...pickles
...buns
...Texas Country Potato Salad by Paula Deen

1. Place pork in slow cooker.
2. Mix seasoning packet, ketchup, brown sugar, and vinegar until blended. Pour over pork. Cover.
3. Cook 8 hours on low or 4 hours on high. remove pork from S.C.
4. Shred pork, using 2 forks. Return to S.C.; mix and heat with sauce before serving.

10 servings

In my opinion: This was fabulous! I am drooling just thinking about it. I was amazed at the flavor and tenderness. Think of the possibilities for left-overs: fajitas/tacos, pulled pork sandwiches, etc....

Crock Pot Aloha Chicken

from Gooseberry Patch's Slow Cooker Recipes

4 lbs boneless, skinless chicken breasts
20 oz pineapple chunks
11 oz mandarin oranges, drained
1 green or red pepper, chopped
1/4 onion, chopped
1 garlic clove, minced
1 T soy sauce
1 t fresh ginger, peeled and grated

1. Arrange chicken in slow cooker; set aside.
2. COmbine remaining ingredients; pour over chicken.
3. Cover and cook on low 8-10 hours.
Serves 8-10.

In my opinion: I don't remember when I made this recipe. All I wrote on the recipe card was, "interesting."

Mardi Gras!

Happy Mardi Gras Everyone! I didn't plan early enough this year for a little Mardi Gras Celebration but I am gathering ideas and recipes for next year.

For us Catholics, Mardi Gras means preparing and feasting for the beginning of Lent tomorrow. That also means I'm dusting off my meatless recipes for meatless Fridays!

So click here to see what I'll be making.

Our Valentine Treats

Cupid's Cups.

White chocolate covered pretzels!

Abby helped dip some marshmallows.

Caleb's turn.

Lauren's turn!



The final product.

Dipped Marshmallows

A girl in my daughter's class brought chocolate dipped marshmallows for everyone so I thought I'd look up the recipe and find some fun V-Day pics. I'd like to dip these in white chocolate for my husband. I found this recipe and picture on the French Knots blog.


And here are some more I found on "Ramblings of a Crazy Woman."

And a few more from Grace Violet.

Don't forget you can also dip pretzel rods too!

Homemade Marshmallows

This was sent to me by a friend. It comes from this blog.

shortening for greasing

powdered sugar for dusting

2 1/2 tbsp Knox plain gelatin (a little less than 4 packets)

1/2 cup cold water

1 1/2 cup sugar

1 cup light corn syrup

1/4 tsp salt

1/2 cup water

1 tbsp vanilla

1/8 tsp red food coloring

1 tsp peppermint extract
DIRECTIONS
Okay, before you begin: this recipe makes enough to fit a 9X13 glass dish. I made another batch that was half this size, using an 8X8 glass dish, and halving all the ingredients and it worked perfectly as well. Also, a few variations. Want just plain marshmallows? Omit the food coloring and peppermint extract and use 2 tbsp of vanilla instead of just 1. Want chocolate marshmallows? Again, omit the food coloring and peppermint extract, use 2 tbsp of vanilla instead of just 1 and add 1/3 cup cocoa powder right after the sugar mixture combines with the gelatin mixture on low speed.
1. Grease the 9X13 dish with shortening and dust with powdered sugar the same way you would flour cake pans. You’ll have to move the powdered sugar around more with your hands rather than the hitting-the-sides process as with flour. Set aside.
2. Whisk attachment in place, combine the gelatin and 1/2 cup cold water in the mixing bowl. This needs to sit for 15 minutes, which is about how long the next part will take, so keep on reading!
3. In a medium-sized saucepan, combine sugar, corn syrup, salt and 1/2 cup of water over low heat, stirring until sugar dissolves. (about a minute)

4. Turn the heat up to high and stick your candy thermometer in. Now it’s time to sit back and watch. Heat on high until the temperature is between 242 and 248 degrees F. NO STIRRING, just wait and watch it bubble and smell that sugar! It takes about 10-14 minutes if you make the whole batch, a little less if making a half batch. When between 242 and 248, remove from heat.

5. Back to the mixer, turn speed on to low and slowly pour the sugar mixture into the gelatin mixture. Increasing the speed one setting at a time for about 10 seconds each, eventually get to the highest setting on your mixer. It’s wait and watch time again! You’re waiting for the mixture to double-to-triple in size, get a shiny, waxy white color and look really thick. This will take between 10-15 minutes. When it’s done, keep the speed on high and add in the vanilla, red food coloring and peppermint extract. (Um, can I tell you how happy I am that I made these the same shade of pink as my KitchenAid mixer? SO HAPPY).

6. With a spatula, spread evenly into your prepared pan. (Don’t worry about scraping the bowl clean–it’s near impossible because of the stickiness). Dust with more powdered sugar and use your fingers to spread it around. (I love the soft feel of it!) Leave uncovered for about 8-10 hours, or overnight.

7. Do-do-do-do-do, and we’re back! Sleep well? Cover a cutting board with powdered sugar and plop out the giant marshmallow onto it. You can loosen the sides with a knife. With a small heart-shaped cookie cutter, dipped into powdered sugar every time if necessary, cut out the heart shapes. Roll the sides in the powdered sugar so there are no sticky parts left. If you just want to make square marshmallows, dip the knife in powdered sugar and cut to desirable size, again rolling the sides in powdered sugar. Done!!! Store in an airtight container, or package them up in cellophane and go woo someone with a sweet tooth.

Very Raspberry Frappe

YUMM-O

I just found this recipe that I had torn out of Better Homes and Gardens last year. I can't wait to try it.

1-1/2 cups frozen or fresh raspberries
3 Tbsp. raspberry liqueur or milk
1 Tbsp. seedless raspberry jam
2 cups raspberry or other berry gelato or ice cream
1/4 cup milk
1/3 cup chopped chocolate bars, crushed shortbread cookies, or chocolate wafer cookies
To top drink: Chocolate bars, shortbread cookies, or chocolate wafer cookies

1. Thaw raspberries, if frozen. Place 1 cup berries in blender or food processor. Cover and blend or process until smooth. Press puréed berries through fine-mesh sieve into bowl. Discard seeds. Add liqueur and jam to pureed berries; whisk until smooth.
2. For frappé, in blender or processor combine berry mixture, gelato, and milk. Cover and blend or process just until combined, stopping blender to scrape down sides as needed. Stir in chopped chocolate or crushed cookies.
3. Divide remaining berries and frappé between two chilled glasses. Top with chocolate or cookies. Serve with long-handled spoons. Makes 2 servings.

2 servings

Crock Pot Cheesy Chicken by my friend Jennifer B

2-3 lbs boneless, skinless chicken breasts 2 cans cream of chicken soup 1 can cream of cheddar soup noodles or rice 1. Spray Crock with Pam. 2. Add chicken. 3. Add soups. 4. Cook 7-8 hours on low or 3-4 hours on high. 5. Serve over noodles or rice. In my opinion: This is definitely yummy and easy so we have it often.