And the winner is!!

As selected by

Commenter #5 - JODIE!!

Congrats!  Hope you enjoy your new pitcher!


Are you ready?!?!

It's time for a give-away...

you ready for it...

Molly Crocker Cooking hit the "magic" fan number (did you guess it was 75?!) over on Facebook - up for grabs is your choice of one of the two items below from Pampered Chef!! :)

Leave me a comment below telling me which you would choose!  Make sure to leave your email address if you don't sign-in to leave a comment!

Contest ends Sunday, March 28th at 5:00 PM CST!!  Winner will be chosen by

Disclaimer:  Pampered Chef is not sponsoring this give-away...they have no idea who I am...the items have been purchased by MCC because I love you all! :)  BUT if you are a vendor for some awesome cooking items and would like to see them given away on MCC feel free to contact me!


Alfredo Sauce

I went out on a quest for an alfredo sauce recipe awhile back - did you know there are about 1,000 different ways to make alfredo sauce?!  So, I compiled a few together and wound up with this and man is it gooood!! :)  Serve over pasta by itself, with shrimp, crab meat, chicken, etc


Alfredo Sauce

1/2 Cup Butter
1/4 Cup Flour
2 Cups Heavy Cream
1/2 Cup Milk
1/2 Cup Chicken Stock
1 Cup Parmesan Cheese, shredded
2-3 Cloves Garlic, minced

Melt butter over low in saucepan, add in minced garlic.  Then, slowly add in flour.  Continue stirring and gradually add in cream, milk, then chicken stock.  Increase heat to medium and cook until thickened.  Stir in parmesan cheese until smooth.  Serve hot over pasta - garnish with parsley if desired.

Note: I found a whisk worked the best to keep this smooth.


Happy Shamrock Day!

Here's yet another variation to this recipe - this time I used a french vanilla cake mix, french vanilla pudding, and (gel) food coloring to turn them green, then topped off with this cream cheese frosting! :)



Taco Pie

I was over at Tasty Kitchen looking for new things to try and decided to give this taco pie a go! :)  We really liked's quite the combination of YUM and I'm sure very low in carbs! hee hee


Taco Pie

1 lb Hambuger, cooked and drained
1/2 Cup Chopped Onion
1 Taco Seasoning Packet
2 (8 oz) Cans Crescent Rolls
1 (9 oz) Bag Fritos
16 oz Sour Cream
8 oz Cheddar Cheese, shredded

Preheat oven to 350 degrees. Cook meat. Drain and add chopped onion and taco seasoning packet. Add the water the packet calls for, and simmer as instructed on the taco seasoning packet.  Cover the bottom and sides of 9"x13" dish with the crescent rolls. Press seams together to make one continuous crust (you may not need all of the second package).  Cover the crescent roll crust with a layer of crushed Fritos. Add your meat mixture to the top of your crushed chip layer.  Spread sour cream over the meat mixture. Sprinkle cheese over the sour cream.  Top with another layer of crushed Fritos.  Cook for 30 minutes.


Double Chip Crunch Cookies

I have had this recipe for a long time.  My good friend Laura introduced them to me years ago- we were the girls in high school making cookies and brownies for our friends!  :)  I loved them so much, that when I went away for college my freshman year, I begged her to make them for me!!  Of course, she made them and I still remember getting the package of cookies and not wanting to share them with a soul!  This is definitely one of my top cookie recipes!


Double Chip Crunch Cookies

1 Cup Butter, Softened
3/4 Cup Brown Sugar, packed
1/2 Cup Sugar
2 Large Eggs
1 Tbsp Vanilla
2 3/4 Cups Flour
1 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 Cup English Toffee Bits
1 1/2 Cups White Chocolate Chips
1 1/2 Cups Milk Chocolate Chips

Preheat oven to 350 degrees. 

Cream butter; gradually add sugars, beating well.  Add eggs and vanilla, beat well.  In a separate bowl, combine flour, baking powder, soda, and salt, stir well.  Add dry ingredients slowly to butter mixture, beating at low speed until blended.  Stir in toffee bits and chocolate chips. 

Drop dough by heaping tablespoonfuls onto un-greased cookie sheet.  Bake 10-12 minutes, until cookie is slightly browned.  Let cool slightly before transferring to cooling racks.


Something exciting coming soon...

I am so incredibly thankful for all of you who follow Molly Crocker Cooking!  It's wonderful to hear when someone tries a recipe and loves it!  My personal motto is that all recipes are meant for sharing - even the "top-secret" ones! :)

As a thank you to all of you, I will be offering a special give-away in the near future!!

Make sure you're either following the blog or become a fan on facebook!!


Chicken and Biscuit Casserole

This is a yummy dish which is very easy!  I loved that it didn't require me to cook a chicken before I could make it (although you could if you wanted) because a whole rotisserie chicken (shredded) from the grocery store was the perfect amount!

Disclaimer:  You'll  notice what almost looks like bread crumbs on top of the biscuits of my casserole...this is what happens when you're sauteing garlic and your kids decide to break out into a mini wrestling match!  I over-browned it and used it anyways!  It's amazing how fast garlic can go from pretty and nicely sauteed to crispy and over-done!!


Chicken and Biscuit Casserole

4 Cups Chicken, shredded
1/2 Cup Butter (1 Stick)
3 Cloves Garlic, minced
1 Onion, minced
3 Stalks Celery, diced/sliced (however big you like your celery)
2 Tbsp Flour
1 (14 oz) Can Chicken Broth
1 Can Cream of Chicken Soup
Salt and Pepper, to taste
2 Cups Bisquick Mix
1 Cup Shredded Cheddar Cheese
2/3 Cups Milk

Preheat oven to 400 degrees.

Melt half of the butter with minced garlic; saute for 1 minute. Set aside.

Place the shredded chicken into a casserole dish.  In a saute pan, melt the remaining butter. Saute celery and onions for approximately 4 minutes.  Lower the heat, add flour, and then chicken broth. Simmer for 2 or 3 minutes. Take off heat and add cream of chicken soup, add salt and pepper to taste.  Pour over shredded chicken and mix in well.

In a separate bowl, mix Bisquick mix, milk and shredded cheese. Drop this by rounded spoonfuls onto the chicken.

Baste the biscuits with the previously-made garlic butter and cook in the oven for 22-25 minutes.