Graham'wishes

Apparently we wanted to use all these graham crackers up cause here is another recipe with graham crackers. Im sure most of everyone has heard of these. Katrina and I are big fans.

Graham'wiches

Cool Whip (we used plain and chocolate)
Graham Crackers (some store sell chocolate graham crackers; try those)

Take a Graham Cracker, break it in two. Top one side of the cracker with a big scoop of cool whip, then top with another half of cracker. Squish down just a bit till it oozies to the sides. I placed them in a sandwich baggie then on a cookie sheet and placed in freezer.

Can take about an hour or so to freeze and then eat up. This is a much lighter version to eating an ice cream sandwich and fun because the kids can make them. Be creative and add mini m&m's or mini chocolate chips to the sides in the cool whip. You could even add food color to the cool whip for special holidays like Valentine's Day or St. Patty's Day.
I ate 3 after they were frozen.

Graham Crackers with Frosting

So what do you do with leftover frosting....you put it on Graham Crackers of course. I remember eating graham crackers with chocolate frosting in school and loved them. This frosting was not the same but it hit the sweet spot.

Chocolate Lover's Frosting
3 cups sifted powdered sugar, divided
2/3 cups Nestle Toll House baking cocoa
1/2 cup (1 stick) butter or margarine, softened
5-6 Tbsp. milk divided
1 tsp. vanilla extract

Beat 1 cup powdered sugar, cocoa, butter, 2 tbsp. milk and vanilla in small mixing bowl until creamy. Gradually beat in remaing sugar and milk until smooth.

I put the frosting in a baggie, snipped the corner and my daughter and I frosted the graham crackers and topped with another graham cracker. My husband was a big fan as was Katrina.

Chicken with Sage Gravy

I found this recipe in the Biggest Loser Family Cookbook. Looking for some healthier recipes with taste. I will be making this chicken again.

Chicken with Sage Gravy

4 (4 oz) trimmed boneless, skinless chicken breasts
1 tsp extra-virgin olive oil
1 Tbsp. minced fresh sage (I used dry sage)
Salt, to taste
Ground black pepper, to taste
1/2 cup canned fat-free chicken gravy (I didn't use fat free....guess this isn't a BL recipe now)

Rub the chicken breats with the olive oil and season all over with the sage, salt, and pepper.

Place a medium nonstick skillet over high heat. When hot, add the chicken and cook for 1 to 2 minutes per side, or until golden brown on the outside. Add the gravy and reduce the heat to low. Cover and simmer for 7 to 9 minutes, or until the chicken is no longer pink.

(I took the chicken out of skillet after the 9 minutes and cut up and it was still pink and just put back in skillet to cook in the gravy).

Serve with mashed potatoes w/ more chicken gravy :)

Chocolate Lover's Frosting

Found this frosting recipe on the back of the Nestle Toll House Cocoa container in my cabinet.

It is soooo good that I wanna make cupcakes so I can use it again.

Chocolate Lover's Frosting
3 cups sifted powdered sugar, divided
2/3 cups Nestle Toll House baking cocoa
1/2 cup (1 stick) butter or margarine, softened
5-6 Tbsp. milk divided
1 tsp. vanilla extract

Beat 1 cup powdered sugar, cocoa, butter, 2 tbsp. milk and vanilla in small mixing bowl until creamy. Gradually beat in remaing sugar and milk until smooth.

Then frost whatever or everything. Enjoy :)

I took a picture of the cookie Katrina done. She made a sugar cookie sandwich and then added the heart. The heart turned out pretty good.

Ultimate Sugar Cookies

I love sugar cookies but they have to be super soft (not over cooked). I told Katrina we would make sugar cookies awhile ago and she kept asking me to make them, so we finally did. I made these yesterday and they are almost gone, that should tell you how good they were.

Ultimate Sugar Cookies (recipe from CRISCO)

1-1/4 cups granulated sugar
1 Butter Flavor Crisco stick (or 1 cup Butter Flavor Crisco all-vegetable shortening)
2 eggs
1/4 cup light corn syrup
1 Tbsp vanilla
3 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Combine sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup, and vanilla. Beat until well blended and fluffy.

Combine 3 cups flour, baking powder, baking soda, and salt. Add gradually to creamed mixture at low speed. Mix until well blended.

Divide dough into 4 quarters. Wrap each quarter of dough with plastic wrap. Refridgerate at least 1 hour. Keep in fridge until ready to use.

(I left dough in a tube like shape, rolled in ball and then flattened with hand...no cookie cutters required).

Spread 1 tbsp or more of flour on large sheet of waxed paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll dough to 1/4 in thinkness. Remove top sheet of waxed paper. Cut out with floured cutter. Transfer to ungreased baking sheet with larege pancake turner. Place 2 inches apart on baking sheet. Rout out remaining dough.

Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost or decorate when cooled.

Bake 5-9 minutes at 375. DO NOT OVERBAKE

After making I knew I had to have icing. I found a great chocolate icing recipe. I will post it as well.

KFC Buttermilk Biscuit Recipe *KFC Fake-Out*

My daughter loves biscuits (she hides her chicken in it to eat), so I found this recipe and had to try it (she also loves KFC biscuits). This recipe turned out great and will definitely make again to add to our dinner.

KFC Buttermilk Biscuit Recipe

2 cups all-purpose flour
1/4 tsp baking soda
1 Tbsp. baking powder
1 tsp. salt
6 Tbsp lard
3/4 cup buttermilk

Sift the dry ingredients in a large bowl and cut in the lard with a pastry cutter or with two knives until a coarse texture is obtained. Add buttermilkand knead lightly but thoroughly. the dough should be soft but not sticky; if it is, add a little more flour. Knead for 1 minute, wrap in foil or wax paper and refrigerate for at least 20 minutes.

Preheat the oven to 450 degrees. Roll out the dough 1/2 inch thick on a lightly floured surface and cut with a biscuit cutter. Use a drinking glass if you don't have a biscuit cutter. Transfer biscuits to a dark baking sheet and bake until golden brown, 10-12 minutes.

Fluffy Biscuits

So for my birthday, my husband got me this cookbook "Taste of Home Cookbook" Cooks who Care edition. So I made him homemade biscuits (gravy, eggs and bacon) one morning. The biscuits were really good and easy to make.

Fluffy Biscuits

2 cups all-purpose flour
4 tsp. baking powder
3 tsp. sugar
1/2 tsp. salt
1/2 cup shortening
1 egg
2/3 cup milk

In a small bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. Beat egg with milk, stir into dry ingredients ust until moistened.

Turn onto a well-floured surface; knead 20 times. Roll to 3/4-in. thickness ; cut with a floured 2-1/2 in. biscuit cutter.

Place on a lightly greased baking sheet. Bake at 450 degrees for 8-10 minutes or until golden brown.