Stuffed Zucchini

This was really tasty.
The stuffing mixture is delish, and it’s pretty dang healthy too!

• 2 medium zucchinis
• 1/2 pound ground beef
• 1/2 pound Italian sausage
• 1/2 small onion, chopped
• 1/2 cup dried Italian bread crumbs
• 1 egg, beaten
• 1 can (15 oz.) crushed tomatoes

Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with no stick spray.
Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds. Chop and reserve about 3/4 of the seeds for the stuffing. Salt and pepper the seeded zucchini. In a medium bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg, crushed tomatoes and the reserved zucchini seeds. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish.
Bake in preheated oven for approximately 45-55 minutes.

Garlic Lime Chicken

This is very good! My favorite part of this was the broth over the rice.
It had a very good flavor! I will definitely make this one again…

• 4-5 Chicken Breasts
• 1/2 Cup Soy Sauce (low sodium is best)
• 1/3 Cup Lime Juice
• 1 Tbsp. Worcestershire Sauce
• 2 Garlic Cloves, minced OR 1 tsp. Garlic Powder
• 1/2 tsp. Dry Mustard
• 1/2 tsp. Pepper

Place chicken in a crock pot. Combine remaining ingredients and pour over chicken. Cover and cook on high for 4-5 hours or low for 6-8 hours. Serve over rice. Make sure to get some broth over the rice, yum!

This would also be delish added in with a stir fry of veggies. Shred the chicken into large pieces and stir fry the broth with some veggies. Yum!

Bridget’s Make-Ahead Meatballs

I didn’t take a picture, sorry. They’re meatballs. Pretty easily imagined… ;) This is my favorite recipe that I’ve tried so far for meatballs. They’re so much better than those grossly fatty frozen kind from the grocery store (not that those don’t work in a pinch!) But these are worth the time, very yummy!

• 4 lbs. Ground Beef
• 4 Eggs
• 2 cups Dry Bread Crumbs (I used the Garlic and Herb flavor – deLISH!)
• 1/2 cup Onion, chopped finely
• 1 tbsp. Salt
• 2 tsp. Worcestershire Sauce
• 1/2 tsp. Black Pepper

Preheat oven to 400*.
In a large bowl, beat eggs well. Add the next 5 ingredients. Mix. Add beef and mix really well.
Spoon (I used my small pampered chef cookie scoop) onto a cookie sheet and bake for 10-15 minutes.

Using the small scoop, this recipe yielded 115 meatballs. To freeze, arrange in a single layer on a cookie sheet (once they are cooled) and freeze for about 30 minutes. Remove from freezer and pack into freezer ziploc baggies. Return to freezer.
I did mine in the quart size bags and counted out 16 in each, so each time I want to use meatballs I just pull out one bag. Excellent!

Cheesy Garlic Pinwheel Rolls

These are the BEST rolls I have EVER had in my life. Seriously.

French Bread Dough:
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. vegetable oil
1 egg yolk

Garlic Butter:
1/2 c. (1 stick) of real butter, softened to room temp.
1 1/2 Tbsp. garlic bread seasoning (I use Johnny’s Garlic Spread)

Shredded mozzarella cheese (enough to cover the dough)

Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (discard egg white) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer, for another 2-3 minutes. Cover and allow to rise 1 hour.
While dough is rising, combine butter and garlic bread seasoning. Set aside.
Roll your dough into a rectangle that's about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.
Roll up jelly-roll style and then use thread to cut into 12-18 equal slices. Place each slice in a muffin tin(spray with cooking spray first). Cover with a clean damp cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating.
When the oven is ready, bake for 18-22 minutes.
You're going to need to keep a CLOSE eye on these during the last 10 minutes--once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don't need to press it down, just lay it on top).
 *Original recipe from Our Best Bites

South Pacific Chicken

I found this recipe on some random recipe site and thought it sounded interesting.
It’s pretty good. Not my favorite, but I will definitely make it again. It could be a little
sweeter, if you ask me. Maybe a tablespoon or two of brown sugar?

• 4 boneless/skinless chicken breasts
• 1 can chicken broth
• 1/4 cup vinegar 
• 1/4 cup soy sauce
• 3-4 garlic cloves, minced
• 1 can (20 oz.) pineapple tidbits, don’t drain
• 1 red pepper, chopped
• 5 green onions, sliced

Put your chicken in a crockpot. Add peppers and green onions. Mix the remaining ingredients in a bowl and pour over the chicken/veggies. Cook on low 6-8 hours.
Before serving, break chicken up into chunks or roughly shred. Ladle broth/chicken mixture over a bowl of rice.

Mom’s Frog-Eye Salad

There are lots of different variations of this salad. But this is by far my favorite.
My kids inhale this stuff. It’s super tasty, super easy, and can be
made ahead of time for any occasion.

• 6 oz. Acini de Pepe (found in the pasta aisle)
• 2 (15 oz.) cans Tropical Fruit, reserve 1 cup of juice
• 3-1/2 oz. Flaked Coconut
• 1 small pkg. Instant Vanilla Pudding
• 1 (8 oz.) Cool Whip
• 1/2 bag Mini-Marshmallows

Cook the acini as directed. Rinse and allow to cool completely. Add each of the remaining ingredients, except juice and marshmallows. Add 1/2 cup of the juice first. Mix together well. Add more juice if needed. Add the marshmallows right before serving. Enjoy!

Baked Potato Salad

This is my number 1 favorite potato salad recipe ever.
It tastes just like a baked potato with all of the best toppings.
It goes perfectly with all of the summertime BBQ flavors!

• 3 large baked potatoes, cooled, peeled and cubed
• 1/2 cup sour cream (I used lite and it tasted great)
• 1/2 cup mayonnaise (I always use the “made with olive oil” kind to save a few calories/fat)
• 8 slices bacon, cooked and crumbled (I use the precooked kind)
• 4 ounces shredded cheddar cheese, divided
• 2 green onions, sliced and then chopped
• 1/2 teaspoon fresh ground black pepper
• 1 dash celery salt or seasoning salt
• 1 dash garlic powder
• 1 dash paprika
• 1 tablespoon fresh parsley or chives

Gently stir together all the ingredients in a large bowl using a large spoon, reserving a little cheddar, green onion and bacon for garnish. Transfer to a serving dish.

Top with reserved shredded cheddar, green onion slices and bacon crumbles.

{{When I make this for family get-togethers, I double this recipe.}}

My Vegetable/Rice Stir-Fry

{{a healthier version of fried rice}}

• 2 cups Cooked Rice, cooled slightly (leftover rice works perfect too!)
• 2 cups Broccoli Florets
• 2 cups Zucchini, cut it small wedges
• 1 cup Carrots, shredded (or cut baby carrots in 1/2” slices)
• 1 cup Snow Peas, halved
• 1 cup Peas, frozen
• 1 clove garlic, minced
• 2 eggs, fried and scrambled
• 1 cup Turkey Ham (or Chicken Breast), diced
• 1 tbsp. Extra Virgin Olive Oil
• 1/4 cup Classic Stir-Fry Sauce (by House of Tsang)
• 1 tbsp. Low-Sodium Soy Sauce

In a large wok or saucepan, steam all veggies in 1/4 cup water with lid over the pan for 5 minutes on med-high heat. Remove lid, and push all veggies to the outer edges of the pan. Add olive oil and minced garlic to the center of the pan and let cook for one minute. Stir around to coat veggies. Add turkey ham and stir fry until heated through. Add rice, stir-fry sauce and soy sauce. Stir around to coat. Add scrambled egg and gently stir. Serve hot.

1-1/2 cup serving = about 240 calories
This recipe serves 6, 1-1/2 cup servings (approx.)

Chocolate Cobbler

(aka: Molten Fudge Cake)

Make this tonight! It is soooo yummy! It’s a bit richer than I thought
it was going to be, but the vanilla ice cream balanced it out quite nicely.
I think this is one of my new favorite desserts!

• 1 cup Flour
• 2 tsp. Baking Powder
• 1/4 tsp. Salt
• 7 tbsp. Cocoa Baking Powder, divided
• 1-1/4 cup Sugar, divided
• 1/2 cup Milk
• 1/3 cup Melted Butter
• 2 tsp. Vanilla
• 1/2 cup brown sugar, packed
• 1-1/2 cups Hot Tap Water

Preheat oven to 350*.
Stir flour, baking powder, salt, 3 tbsp. of cocoa, and 3/4 cup of white sugar together in mixing bowl. Reserve the remaining cocoa and sugar.
Add the milk, melted butter and vanilla to the flour mixture. Mix until smooth.
Pour the mixture into an UNgreased 8x8 pan.
In a separate small bowl, mix the remaining white sugar (1/2 cup), the brown sugar, and the remaining 4 tbsp. of cocoa. Sprinkle mixture evenly over the batter.
Pour the hot water over the mixture in the pan. DO NOT STIR.
Bake for 40-45 minutes. Let stand for a few minutes. Serve with vanilla ice cream. DELISH! {store any leftovers in the refrigerator!}

Cheesy Chicken and Veggie Casserole

This casserole is super easy to throw together and it has a ton of flavor!
I love the cheesy-ness with the veggies and the green chiles in the tomatoes are delish!
This is a great one dish meal for a busy weeknight!

• 3 cups chopped cooked chicken
• 1 (14 oz) pkg frozen broccoli florets
• 2 cups cooked white rice
• 1-1/2 cups frozen peas
• 1 (10.75 oz) can cream of chicken soup
• 1 (10.75 oz) can condensed cheese soup
• 1 (10 oz) can diced tomatoes with green chiles, undrained
• 1/2 cup milk
• 1/4-1/2 tsp. crushed red pepper flakes (opt.)
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 cup crushed ritz crackers

Preheat oven to 350*. Place chicken in the bottom of an ungreased 9x13 baking pan. In a large bowl, combine broccoli, cooked rice and peas. Spread mixture over chicken.
In a medium bowl, combine chicken soup, cheese soup, tomatoes, milk and red pepper flakes (if desired). Stir in 1/4 cup of each of the cheeses. Pour mixture over broccoli. Sprinkle with crushed crackers and the remaining cheeses.
Bake, uncovered, for 40-50 minutes or until heated through. (if the cheese starts to get too browned, cover with foil for remaining cook time)
{got a smaller family, or don't want so much leftover? use two 8x8 pans, and freeze one for later! bake for 30-35 minutes.}

Potato Salad

(the only potato salad recipe i willingly eat…)

• 5 lbs. Red Potatoes, cubed
• 1-1/2 cups Real Mayonnaise
• 3 tbsp. Yellow Mustard
• 1 tbsp. Dijon Mustard
• 6 Green Onions, sliced
• 8 Baby Dill Pickles, diced
• 1 tsp. Salt, more to taste
• 1/2 tsp. Paprika
• 3/4 tsp. Black Pepper
• 1 tsp. dill
• 8 Eggs, hard-boiled

Boil the potatoes in salted water, until they are fork tender. Drain water and add mayo, mustards, green onion, pickles and seasonings. Mix well. Rough chop 5 eggs and fold them into the salad mixture. Slice remaining eggs and display on top. Sprinkle salad with a little dill, if desired before serving. Best if served at room temp.

Creamy Lemon Squares

ok, so i totally slacked… i said i’d post these on wednesday and now it’s friday! oops. what can i say… life is busy. :) i have a picture i’ll post soon, but i just wanted to get the recipe posted for the weekend. they’d be perfect on mother’s day for dessert!

• 20 Nilla Wafer, finely crushed
• 1/2 cup Flour
• 1/4 cup Brown Sugar, packed
• 1/4 cup (1/2 stick) Butter, cold
• 1 pkg. Cream Cheese
• 1 cup Sugar
• 2 Eggs
• 3 tbsp. Flour
• 1 heaping tbsp. Grated Lemon Peel
• 1/4 cup Fresh Lemon Juice
• 1/4 tsp. Baking Powder
• Powdered Sugar, to sprinkle on before serving

Preheat oven to 350*. Line an 8-inch square baking pan with foil, with the ends of foil extending over the sides of the pan; set aside. Combine wafer crumbs, 1/2 cup flour and the brown sugar in a medium bowl.Cut in butter with two knives (or a pastry blender if you have one) until mixture is course crumbs; press firmly onto bottom of prepared pan. Bake for 15 minutes.

Meanwhile, beat cream cheese and sugar with an electric mixer on medium speed until well blended.Add eggs and 2 tbsp. flour; mix well. Blend in lemon peel, lemon juice and baking powder; pour over crust.

Bake for 25 to 28 minutes, until center is set. Cool completely. Cover and refrigerate at least 2 hours before serving. Sprinkle with powdered sugar before serving.

Italian Angel Chicken

• 4 oz. Cream Cheese, softened
• 1 can (10.75oz) Cream of Mushroom Soup
• 1/2 cup Italian Salad Dressing/Marinade (from the bottle)
• 1-1/2 lbs. Boneless/Skinless Chicken Thighs, cut into bite size pieces (you could also use chicken breast if you preferred)
• 1/2 lb. Angel Hair Pasta, uncooked
• 2 Tbsp. Chopped Fresh Parsley

Beat cream cheese, soup and salad dressing with a whisk until blended; pour over chicken in a crock pot. Cook on low for 4 to 5 hours or high for 2 to 3 hours.

Cook pasta as directed on package about 15 minutes before chicken is done; drain. Serve topped with chicken mixture and fresh parsley.

Kristy's Cowboy Caviar (Bean Salad)

I got this awesome recipe from my sister-in-law, Kristy... It's definitely a keeper.

Just looking at this picture makes my mouth water!

Perfect for summer get-togethers, or any meal, really. :)

And the best part - it's so healthy!

• 1 can black beans
• 1 can black-eyed peas (or any beans you want to use)
• 1 can white shoepeg corn
• 2 avocados, cubed
• 4 tomatoes, chopped
• Juice from 1 lime
• 1 bunch of cilantro, finely chopped
• 4 green onions, chopped (optional)
• Garlic salt and pepper, to taste (optional)
• 1 package Italian dressing mix, prepared according to directions but without the oil 

Combine all ingredients.  Let sit for about an hour to let flavors blend well.  Serve with tortilla chips, or just as a salad.  So delicious!

Buck-Eyes

Mmmmm!

* 1 stick butter

* 1 1/2 c. creamy peanut butter (almost a full 18 oz. jar)

* 4 c. powdered sugar

* 1 tsp. vanilla

* Bag of your favorite melting chocolate

Mix all ingredients well, except the chocolate.  Dough will be crumbly.  Mold into 1 inch balls, and place in fridge for a few hours.

Melt bag of chocolate chips, or chocolate flavored candy coating (Western Family Almond Bark works very well). 

Use any wooden skewer/tooth pick to poke peanut butter balls and dip into the melted chocolate.  Dip one side, and then the other, to make them look like "eyes," if you want to!  :)

Let cool on parchment paper.

Cafe Rio Style Creamy Tomatillo Salad Dressing

 

Thanks to my friend, Heather, I have this fun recipe! 

Click here for the original recipe and more detailed instructions.

It was so much fun to make, and now we can enjoy some scrumptious salad dressing!

• Ranch Dressing packet, prepared (Hidden Valley Ranch buttermilk mix works great)
• 1 small bunch cilantro, large stems removed (about 1/2 cup chopped cilantro)
• 2 large or 4 small tomatillos
• 1/2 tsp. minced garlic
• 2 T fresh lime juice
• 1 tsp. Green Tabasco sauce or 1 diced jalapeno pepper 

Prepare Ranch dressing according to directions on the package or recipe you're following and set aside.

Remove large cilantro stems, then wash leaves and spin dry or dry with paper towels. Add cilantro to food processor fitted with the steel blade and pulse until finely chopped.

Add tomatillos, garlic, lime juice, and Green Tabasco or chopped jalapeno to the food processor and pulse until ingredients are finely pureed. Add the 2 cups of prepared dressing and pulse just a few times, until ingredients are well combined. Chill dressing for an hour or two and serve.

Variations:
~To make a roasted tomatillo dressing, dice tomatillos, place on a baking sheet, and roast at 400F for 15-20 minutes before adding them to the food processor.
~If you'd like even more tomatillo flavor, use 4-5 large tomatillos and decrease the buttermilk or milk in the Ranch dressing by about 1/4 cup.

PW’s Chicken Spaghetti

(with a few of my changes… you can view the original recipe here.)

**pardon this yucky picture… i couldn’t find my real camera so i used my cell phone’s… :)

• 2 cups Cooked Chicken
• 3 cups Dry Whole Grain Thin Spaghetti, Broken Into Two Inch Pieces (my pasta box contained 13.25 oz. i didn’t use the whole box)
• 1can Cream Of Mushroom Soup
• 1 can Cream Of Chicken Soup
• 2 cups Grated Sharp Cheddar Cheese
• 1/2 cup Finely Diced Red Pepper
• 1/2 cup Finely Diced Onion
• 1 cup Asparagus, chopped into 1 inch lengths
• 2 cups Low-Sodium Chicken Broth
• 1 teaspoon Lawry's Seasoned Salt
• 1/8 teaspoon Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Cook chicken (i used 3 small breasts) and shred or cube. Cook spaghetti in same chicken water until very al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Bake at 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Peanut Butter Blossoms

These were a favorite when I was a kid! They’re easy to make and fun to eat. My boys love to lick the gooey chocolate first. So yummy!

• Hershey’s Kisses (milk chocolate) (about 40-48)
• 1/2 cup butter, softened
• 3/4 cup creamy peanut butter
• 1/3 cup + 3 tbsp. sugar
• 1/3 cup brown sugar, packed
• 1 egg
• 2 tbsp. milk
• 1 tsp. vanilla
• 1-1/2 cups flour
• 1 tsp. baking soda
• 1/2 tsp. salt

Preheat oven to 375*. Beat butter and peanut butter in a large bowl until well blended. Add 1/3 cup sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, baking soda, and salt in a bowl. Gradually beat into peanut butter mixture. Shape dough into 1-inch balls. Put the leftover 3 tbsp. sugar in a shallow bowl; roll each cookie in the sugar and place on a cookie sheet(do NOT spray or grease). Bake for 8 – 10 minutes, until lightly browned. Immediately press a chocolate kiss into the center of each cookie; cookies will crack around the edges. Move to a wire rack and cool completely before serving. Store in an air tight container.

Creamy Chicken with Bacon & Penne

I got this recipe from a friend (Thanks, Sheena!) and finally tried it out.  Everyone loved it!  The flavors all blend together really well.  I will definitely make this one again!

4 slices of bacon

4 small boneless skinless chicken breasts, halved

2 cups penne pasta

1 cup chive and onion cream cheese spread

1 1/4 cup chicken broth

1/2 cup grape/cherry tomatoes, halved

2 green onions, chopped

Wrap 1 bacon slice around each chicken breast.  Heat large nonstick skillet on medium heat.  (I also lightly coated the bottom of skillet with olive oil.)  Add chicken; cover.  Cook 5 to 7 minutes on each side or until chicken is done.  Remove from skillet; cover to keep warm.  Discard any drippings remaining in skillet.

Cook pasta according to directions.  Cook cream cheese and broth in skillet until cream cheese is melted and sauce is thickened and well blended, stirring constantly with a whisk.  Stir in tomatoes and onions.  Cook 2 minutes or until heated through, stirring occasionally.

Drain pasta; return to pan.  Add sauce; mix lightly.  Serve topped with chicken.

* Sheena's recipe called for only 1/2 cup chive and onion cream cheese, and 3/4 cup chicken broth, but I added more since we like it saucy!

* Very tasty with a tossed spinach salad.  Yum!

Broccoli Cheese Soup

* 1/2 cup butter

* 1/4 cup flour

* 1 tsp. salt

* 1 tsp. paprika

* 2 Tbsp. minced onion

* 4 cups milk

* Pepper to taste

* 1 tsp. wortcheshire sauce

* 1 cup (about 1/4 lb) velveeta cheese

* 1 package frozen broccoli, cooked and drained

Melt butter in sauce pan over low heat.  Add onion and cook slowly until tender.  Blend in milk and flour, stirring constantly and cook until smooth and thickened, over med heat.  You may have to add more flour for desired thickness, or more milk for thinner results.  Add salt, pepper, paprika, wort. sauce, and cheese and stir until cheese is melted.  Fold in broccoli.  I always blend in the broccoli with a hand mixer so the broccoli is finely chopped.  Simmer for 10 minutes.  Serve and enjoy!

Snickerdoodles

Our Favorite Party Cookie!

Dough:
1 c. butter
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt

Cinnamon-Sugar Mixture:
About 2 Tbsp. sugar and 1 Tbsp. Cinnamon (I like a little more cinnamon, though:)

Cream together butter, sugar and eggs. Add cream of tartar, soda and salt. Mix well.  Slowly add flour and mix well. (Do not add too much flour or the dough will be too crumbly.)

Place dough in refrigerator for one hour to chill. (note: this step is optional, but I think they turn out better when I do this)
Mold into 1-inch balls.  Mix together cinnamon and sugar mixture in a shallow bowl, to your liking. Roll the dough in the mixture until well coated. Place on cookie sheet (use a light colored cookie sheet, if you have one).
Bake at 400* for 7 to 8 minutes, or until they are a light, golden brown.

Important: Do not overbake!! They should appear as if they are not yet done.

YUM!!! ;)

Happy baking!

Cheesy Hamburger Dip

Okay, I must say that this does not look very appetizing from the picture, but just trust me on this one -- it's delicious!  This is an all time family fave, perfect for parties!  It usually fills us up so much, though, that we don't eat anything else.  :)

* 2 lbs hamburger
* 1 large tomato, cut into one inch chunks
* 1 large bottle cheese whiz
* 2 Tbsp. wortcheshire sauce
* 1/4 cup onion
* Salt and pepper to taste

Brown hamburger with onion.  Add wort. sauce, tomato, salt and pepper.  Simmer until all ingredients are well blended.  Add cheese.  Heat until hot, or bake in oven at 325* for 30 min.  You can also place in a small crockpot or little dipper to keep warm if serving at a party.  Serve with Fritos (scoops work best).

Baked Potato Soup

Everything you love about a baked potato -- in a soup!

I got this recipe off of The Mom Blog and we absolutely LOVED it!  It was so scrumptious.  It's quite a bit of prep but so worth it.  It makes a lot, too--we had leftovers for a few meals!  Yum! 

* 4 large baking potatoes

* 2/3 cup butter or margarine

* 2/3 cup flour

* 6 cups milk

* 3/4 tsp salt

* 1/2 tsp pepper

* 4 chopped green onions

* 12 slices bacon, cooked and crumbled (I used turkey bacon and no one knew!!)

* 1 1/4 cups shredded cheddar cheese

* 8 oz light sour cream

* 1 1/2 tsp chicken bouillon granules (optional)

Wash potatoes and prick several times with a fork.  Bake in foil at 350 degrees for 45 min to 1 hr.  Let cool.  Cut potatoes into several cubes.

Melt butter in heavy sauce pan over low heat.  Add flour, stir until smooth.  Cook 1 min, stirring constantly.  Gradually add in milk.  Cook over med heat, stirring constantly until mixture is bubbly.

Pour into crockpot and then add salt, pepper, green onions, crumbled bacon, cheddar cheese, chicken granules.  Mix through.  Fold in potatoes.

Cook on high for 2 hours, or low for 4 hours.  Stir in sour cream right before serving.  Add a little milk if you think soup is too thick.

Optional: Garnish with additional sour cream, crumbled bacon, green onions, etc.  Enjoy!

My Chicken Enchiladas

• 3 cups cooked chicken breast, shredded
• 1 (15 oz) can black beans, rinsed and drained
• 2 (4 oz) cans Hatch diced green chilies
• 1 small onion, chopped
• 1 clove garlic, finely chopped
• 8 medium flour tortillas
• 1 (10 oz) can green enchilada sauce
• 1 (10.5 oz) can cream of chicken soup
• 2-1/2 cups monterrey jack cheese or pepper jack cheese (or a mixture of both!)
• cilantro

Preheat oven to 350*.
In a saucepan, saute onions and garlic with a little butter and ev olive oil until slightly transparent. Add green chilies, and black beans and heat through. In a mixing bowl, add shredded chicken; then add in onion/chilies/bean mixture. Mix together and set aside.
In a separate bowl, whisk together the enchilada sauce and cream of chicken soup until well blended.  Add about 1/2 cup of the sauce to your chicken/onion mixture; then add in 1 cup of cheese, mix well.
In a 9x13 baking dish, put 1/4 cup of sauce in the bottom and spread around to cover the bottom of the pan.
Fill each tortilla with the mixture and roll up. Place each seam side down in the baking dish. Cover with remaining sauce and then sprinkle the rest of the cheese over the top. Bake for about 30 minutes, or until the cheese is bubbly. Serve with cilantro on top… and maybe a little sour cream! Enjoy!

Funnel Cakes

 

• 2 eggs
• 1-1/2 cups milk
• 1/4 cup sugar
• 2-1/2 cups flour
• 1/2 tsp. salt
• 2 tsp. baking powder
• 1 tsp. vanilla extract
• powdered sugar, oil for frying

In a large, deep pan, heat oil to about 350*.
Mix dry ingredients together, then whisk in the eggs, vanilla, and milk. Add a splash more milk, if needed. {the batter should be like thin pancake batter}. 
Pour about 1/2 cup of batter through a funnel (while make circular motions and web patterns) into the hot oil. Fry for 2-3 minutes, flipping half way through, until golden brown. Drain on paper towels and coat with powdered sugar.

 

I use one of these bottles, instead of a funnel. It’s easier and I create less of a mess. :)

I just cut the tip all the way down so that the hole was bigger. Works wonderfully.

bridget’s chicken enchilada soup

• 1 15 oz can black beans, rinsed and drained
  
• 1 14.5 oz can diced tomatoes
  
• 1 10 oz pkg frozen corn
  
• 1/2 cup chopped onion
  
• 1/2 cup chopped red bell pepper
  
• 1 10 oz can green enchilada sauce
  
• 1 10.75 oz can condensed cream of chicken soup
  
• 1 1/2 cups milk
  
• 1 cup shredded pepper jack cheese
  
• 2 chicken breasts

In a crock pot, combine drained beans, tomatoes, corn, onion and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in crock pot. Cover cook on low for 6-8 hrs. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. ( I let the cheese melt into the soup before I served it) Mmm! We usually add crushed tortilla chips or fritos.
Makes 6-8 servings

not-yer-mama’s taco soup

• 1 lb. ground hamburger, browned
• 6 small/med. potatoes, peeled and diced to small bite size pieces
• 1 pkg. taco seasoning
• 1 can diced tomatoes, not drained
• 1 can olives, drained and sliced
• 1 can corn, drained
• 1 can black beans, drained and rinsed
• 2 cans no bean chili
• shredded cheese, Fritos, sour cream

Put potatoes in large soup pot and cover with water. Boil on high until potatoes are fork tender; add browned hamburger. (make sure there is not too much water. i usually have enough water to just barely cover the potatoes or slightly less. too much water will make the soup to liquidy)             Add olives, corn, diced tomatoes, black beans, and chili. Stir to combine, and add the taco seasoning {a nice variation: add half of an envelope of ranch dressing mix at this point WITH the taco seasoning. delish!}
Bring the soup to a boil; Reduce heat to med/low and simmer for 10-15 minutes.
Serve topped with shredded cheese, Fritos and sour cream.

Spinach, Artichoke and Chicken Penne

• 1 lb. Penne Pasta
• 2 chicken breasts, cut to bite size pieces
• 2 tbsp. extra virgin olive oil, separated
• 2 tbsp. butter
• 1 onion, finely chopped
• 3-4 cloves garlic, finely chopped
• black pepper, to taste
• 2 tbsp. flour
• 1/2 cup white cooking wine
• 1 cup chicken stock {if you don’t want to use the cooking wine, you can just do 1-1/2 cups chicken stock}
• 1 cup cream or whole milk
• pinch of nutmeg
• 1 box (10 oz) frozen spinach, defrosted wrung dry and separated
• 1 can (14 oz) artichoke hearts in water, drained well and chopped
• 1 cup Italian style cheese blend
• freshly grated parmigiano reggiano cheese

Bring a large pot of water to a boil for the pasta. Salt the water, and cook according to package directions.

Meanwhile, heat 1 tbsp. ev-olive oil in large skillet. Cook chicken until no longer pink inside. Salt and pepper to taste.  Set aside.

In the same pan you cooked the chicken in, melt the butter into the ev-olive oil, then add the onion and garlic and season with salt and pepper and cook for 8-10 minutes, stirring occasionally. Sprinkle the flour over the cooked onion and garlic and stir for 1 minute, then whisk in the white wine. Add the stock and stir for 1 minute, then stir in the cream and season with nutmeg. Thicken the sauce for a couple of minutes over low heat, then stir in the spinach and artichokes and heat through. Melt the Italian cheese blend into the sauce and turn off the heat.
Drain the pasta and toss with the sauce and chicken to combine, adjusting the salt and pepper to your taste. Garnish with freshly grated Parmigiano Reggiano cheese.

If you like spinach and artichoke dip, you’ll love this. It’s so yummy!

Sausage with Peppers and Pasta

• 1 pkg rigatoni pasta (or any large tubular pasta)
• 1 lb. italian sausage, sliced
• 1 each: red, green and yellow pepper, coarsely chopped (i don’t care for green peppers, so i used 1 red, 1 yellow and 1 orange pepper)
• 1 can (14.5 oz) Italian-style diced tomatoes, undrained
• 1-1/2 cups shredded Italian cheese blend
• 1/4 cup grated parmesan cheese

Cook pasta according to package directions. Meanwhile, cook sausage in large skillet on medium heat for about 10 minutes, stirring frequently. Add peppers with sausage; cook and stir 7;  minutes or until sausage is done and peppers are crisp-tender. Stir in tomatoes, cook 2 minutes or until heated through, stirring occasionally.
Drain pasta. Add to sausage mixture, and then stir in Italian cheese; mix well. Top with Parmesan cheese.

*This recipe is so simple, and has a delish flavor. It’s pretty quick to prepare as well, the whole recipe comes together in about 30 minutes or less.

Waffle Iron Cookies

• 1/2 cup (1 stick) butter, melted
• 2 eggs
• 3/4 cup sugar
• 1 tsp. vanilla extract
• 1 cup flour
• 1/4 cup cocoa

Preheat waffle iron. Mix sugar, eggs, butter and vanilla well. Add cocoa and flour. Drop by spoonful on your ungreased waffle iron. Cook 2-3 minutes or until done. Remove and cool slightly. Frost while slightly warm. Enjoy!

Frosting

• 2 cups powdered sugar
• 2 tbsp. butter, melted
• 1 tsp. vanilla
• 3 tbsp. cocoa
• 3-4 tbsp. milk

combine all ingredients to desired consistency.

PW’s Cajun Chicken Pasta

oh my GOODness, this was delicious! a little spicy… my kids wouldn’t eat it, but it was a treat for the adults. :)

• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
• 3 teaspoons Cajun Spice Mix, More To Taste
• 1 pound Fettuccine
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Green Bell Pepper, Seeded And Sliced
• 1 whole Red Bell Pepper, Seeded And Sliced
• ½ whole Large Red Onion, Sliced
• 3 cloves Garlic, Minced
• 4 whole Roma Tomatoes, Diced
• 2 cups Low Sodium Chicken Broth
• ½ cups White Wine
• 1 cup Heavy Cream
• Cayenne Pepper To Taste
• Freshly Ground Black Pepper, To Taste
• Salt To Taste
• Chopped Fresh Parsley, To Taste

{we also added about 2 cups of shrimp. )

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Turn over, and repeat on other side for about another minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley.

{to view the pioneer woman’s original post with recipe, click here}

 

CAJUN SPICE MIX
===============
1/4 Cup of salt
2 Tbsp. cayenne pepper
2 Tbsp. paprika
1-1/2 Tbsp. onion powder
1 Tbsp. freshly ground black pepper
1 Tbsp. freshly ground white pepper
1 Tbsp. garlic powder
2 tsp. dried basil
1 tsp. chili powder
1/4 tsp. dried thyme
1/4 tsp. ground mustard
1/8 tsp ground cloves

Combine all ingredients in a small jar. (The spice mix can be stored in a tightly covered glass jar in a cool dry place out of direct light for up to 4 months.) Makes about 3/4 cup.

Chocolate Mousse Cake

• 3 cups Finely Crushed Oreo Cookies (about 1 Pkg.)
• ½ cups Butter, Melted
• 2 whole Eggs
• 4 whole Egg Yolks
• 3 cups Semi-sweet Chocolate Chips
• 4 cups Heavy Cream-divided
• ⅔ cups Powdered Sugar, Divided
• 1 piece Chocolate Bar Or Some Chips For Garnish

In a medium bowl, combine the crushed Oreo cookies and butter; mix well. Press into a 10-inch spring-form pan, covering the bottom and sides to form a crust.  Chill until ready to use.

In a small bowl, beat the eggs and egg yolks; set aside. In a medium saucepan, melt 3 cups chocolate chips over low heat, stirring constantly. Add the egg mixture, quickly whisking until well blended. Remove from the heat; set aside to cool slightly.

Meanwhile, in a medium bowl and with an electric beater on medium speed, beat 2 cups (1 pint) of the heavy cream until soft peaks form. Add 1/3 cup of the confectioner’s sugar and beat until stiff peaks form. Fold the whipped cream mixture into the slightly cooled chocolate mixture until well blended. Spoon into the prepared crust; cover and chill for at least 6 hours or until firm.

Whip remaining 2 cups of heavy cream, and the remaining 1/3 cup sugar until almost heavy peaks form. Spread over chilled chocolate filling. Garnish with shaved or grated chocolate.

This was SUPER rich…. a little slice goes a long way! It was very yummy.

Chicken and Black Bean Roll-Ups

• 8 flour tortillas
• 1 cup salsa
• 2 cups cooked shredded chicken
• 1 can black beans (pinto beans would work, if you prefer) rinsed and drained
• 1 1/2 cups shredded cheese
• toppings: shredded lettuce, diced tomatoes, diced avocados, sour cream, extra salsa

Preheat oven to 350*. Top each tortilla with salsa, chicken, black beans and cheese. Fold in opposite sides of each tortilla, then roll it up burrito-style. Put each roll up seam side down into a baking dish. Sprinkle remaining cheese over top, and put the dish in the oven for 15 minutes, to heat through and melt the cheese.

Top with any desired toppings.

Emily’s Cheesy Chicken with Rice

I made this for dinner a few days ago, and LOVED it! I don’t know about you, but I think broccoli is one of the best veggies ever… always have, always will! So easy, and delish – you’re gonna wanna try this one!

• 1 can cream of chicken soup
• 1 can cheddar cheese soup
• 1/2 cup milk (emily’s recipe didn’t call for this, but I added it to make the sauce more saucy)
• 4 small chicken breasts
• broccoli (i added 4 cups of frozen broccoli, but you could add less if you wanted or you could use fresh – it’s up to you)

Spray your crockpot with no-stick spray and put your chicken on the bottom. Mix your soups together in a separate bowl and add milk. Pour over your chicken in the crock pot. Cook 8-10 hours on LOW or 4-5 on HIGH. About an hour before serving, add your broccoli. Serve over rice.

I didn’t get a picture of this one, I was too excited to eat the creamy cheesy goodness with the broccoli! To view emily’s pictures and the original recipe post, click here.

Devilicious Cream Cheese Cookies

• 1/4 cup butter,  softened
• 8 oz. cream cheese, softened
• 1 egg
• 1/4 teaspoon vanilla extract
• 1 (18.5 ounce) box devil's food cake mix
• 1-1/2 cups mini-chocolate chips

Cream butter and cheese. Blend in egg and vanilla extract. Add dry cake mix, 1/3 at a time, mixing well after each addition. Stir in chocolate chips. Cover; chill 30 minutes.

Drop by teaspoonfuls onto ungreased baking sheet. Bake at 375* for 8 to 10 minutes. Cool slightly before removing from baking sheet.
Makes approx. 3 dozen.

CornDogs

• 1 Cup Yellow Cornmeal
• 1 Cup Flour
• 2 Tsp. Baking Powder
• 1 Tsp. Salt
• 1 Egg
• 1-1/2 Cups Milk
• 10 Beef Hot Dogs ( i cut mine in half so they’re like corndog nuggets, it’s easier for my boys to eat them)

Skewer hot dogs; Dip into batter. Deep fry hot dogs @ 400* for 2-3minutes, or until corndog is golden brown. {if you don’t have a deep fryer, heat your frying oil in a pan on the stove. Check temperature by putting the end of a wooden spoon into the center of the pan, the oil should bubble around the spoon handle…) Enjoy!

My boys love these with a mixture of ketchup and mustard, which Cam lovingly calls ‘orange dip’. 

Cheesy Beef Casserole

{We also call this casserole "Faux Lasagne" or "Lasagne Casserole"}

1 1/2 lbs. ground beef

1 medium onion, chopped

1 tsp. salt

1/8 tsp. pepper

2 (8 oz.) cans tomato sauce

1 cup cottage cheese

1 (8 oz.) pkg cream cheese, softened

1/4 cup sour cream

1/3 cup red pepper, diced

1/3 cup chopped green onion

16 oz. pkg. pasta, cooked and drained (I used cut ziti, but any tubular pasta would work)
1 cup shredded mozzerella cheese

Combine ground beef and onion in skillet and cook until beef is browned. Add salt, pepper, and pasta sauce and simmer slowly while preparing remaining ingredients. Combine cottage cheese, cream cheese, sour cream, red pepper, and green onion.

Place half of the noodles in bottom of a greased 9x13 casserole pan. Top with cheese mixture, then remaining noodles. Pour meat/sauce mixture over the top evenly. Bake at 350* for 30 minutes. For last 10 minutes of baking time, sprinkle mozzerella cheese over top of casserole so that the cheese will melt. Mmm!

PW’s Macaroni and Cheese

• 4 cups dried macaroni
• 1/4 cup butter
• 1/4 cup flour
• 2 1/2 cups milk
• 2 tsp (heaping) dry mustard (I only used 1 and it was plenty for me)
• 1 whole egg, beaten
• 1 pound shredded cheese (we used sharp cheddar and that was delish!)
• 1/2 tsp salt, more to taste
• 1/2 tsp. seasoning salt, more to taste
• 1/2 tsp. ground black pepper

optional spices: cayenne pepper, paprika or thyme
Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
(link to original recipe)

Homemade Chicken Alfredo

• 1 (8 oz.) pkg cream cheese
• 3/4 cup milk
• 3/4 cup grated parmesan cheese
• a dash or two of garlic salt
• 1 stick butter
• 1 pkg fettuccini noodles
• 1 lb. chicken, cooked and cubed
• 1 pkg. frozen veggies (we love broccoli and cauliflower) (steam these in the microwave to cook through)

Cook pasta according to package directions. In a separate saucepan, melt butter and add milk, cream cheese, garlic salt and parmesan cheese. Cook on medium heat stirring often, until smooth. Combine cooked chicken, veggies, pasta and sauce and toss together. Serve.

Black Bean & Chicken Enchiladas

Enchilada filling:

3 chicken breasts, cooked and shredded

1 (15 oz.) can black beans, rinsed and drained

1/2 cup shredded cheddar cheese

1/2 cup salsa

1/4 cup sour cream

Sauce:

3/4 cup salsa

1/4 cup sour cream

2 tbsp. chopped fresh cilantro

 

1/4 c. shredded cheddar cheese

8 flour tortillas

Heat oven to 350*. Spray a 9x13 casserole dish with no stick spray. Mix all of the filling ingredients in a medium bowl. Place 1/2 cup of mixture down the center of each tortilla and roll up. Place seam side down, in casserole dish. Mix sauce ingredients. Spoon over enchiladas evenly. Sprinkle with remaining cheese. Cover and back 30-35 minutes until filling is hot and cheese is melted.

Grilled Steak w/PW's Simple Sesame Noodles

1/4 cup Soy Sauce
2 Tbsps. sugar
4 cloves Garlic, minced
2 Tbsps. Rice Vinegar
3 Tbsps. Pure Sesame Oil
1/2 tsp. Hot Chili Oil
4 Tbsps. Canola Oil
2 Tbsps. Hot Water
4 whole Green Onions, Sliced Thin
12 oz. Thin Noodles, cooked and drained

In a small bowl, combine first 8 ingredients. Pour sauce over cooked, warm noodles and toss to coat. Sprinkle with sliced green onions and toss again.

{to view original recipe posted by the pioneer woman, click here.}

Delicious Asian-Style Steak...Combine steak (we used 3 petite sirloins) with 1/2 cup Teriyaki Sauce and a few shakes of garlic salt in a gallon size ziploc baggie. Refrigerate for at least an hour. Grill to desired done-ness. Slice and Serve!

Stacy's Sloppy Janes

1 pound hamburger
Sauce:
8 oz. sour cream
1 can cream of mushroom soup
dash of salt and pepper
1/4 tsp. garlic salt
1 tbsp. dried minced onion
1 tbsp. yellow mustard
2 dashes steak seasoning

While hamburger is browning, mix all of the sauce ingredients together. When hamburger is browned, add sauce. Simmer for 8-10 minutes, stirring frequently. Serve on toasted buns.

Snowman Cocoa Floats

8 oz. Hot Water
Cocoa Mix (enough for 8 oz. cup)
2 scoops Vanilla Ice Cream

Mix your hot cocoa mix and water, add ice cream and serve immediately.

You can also use Peppermint Ice Cream. Mmm!

Chile Rellenos Casserole

1 (27 oz.) can Hatch Whole Green Chiles
4 cups Monterey Jack Cheese, shredded
5 large Eggs
2 cups Milk
3 tbsps. Flour
1 tsp. Salt
1/4 tsp. black pepper
1 (10 oz.) can Green Enchilada Sauce

Preheat oven to 325*.
Spray a 9x13 baking pan with no-stick spray. Line green chilies on the bottom of the pan, covering the pan. Sprinkle cheese even over the top of the chiles. Set this aside.
In a medium mixing bowl, combine eggs, milk, flour, salt and pepper. Beat with an electric hand mixer until well blended. Pour over the cheese/chilies in your baking pan. Bake for 45 minutes; remove from oven and pour enchilada sauce over top and bake for an additional 15 minutes.

Crock Pot Chicken Burritos

4 frozen chicken breasts
1 can cream of chicken soup
2 cups jarred salsa
1 can black beans, drained and rinsed (you could also use pinto beans)
2 cups minute rice (we use brown minute rice)

Spray your crock pot with no-stick spray. Place your chicken breasts in crock pot. Add black beans.  In a mixing bowl, mix your salsa and cream of chicken soup together, using the soup can, add 1 1/2 cans of water; Mix well. Pour mixture over chicken and cook on low for 6-8 hours. About 30 minutes before serving, take chicken out and shred; Return to crock pot. Add 2 cups of minute rice and stir into your chicken/liquid mixture. Cook in crock pot for 10-15 minutes longer.

Serve on tortillas with chopped tomatoes, avocados, cheese, sour cream, and additional salsa (or  any of  your favorite burrito toppings will do!) Enjoy!
*this recipe makes a lot! we had leftovers for lunch the next day and enough for one more meal…

Mom’s Creamy Chicken Noodle Soup

 
4 boneless chicken breasts
2 1/2  quarts water
2 tsp. salt
1 small bag baby carrots
1 small onion, chopped
1 cup frozen peas
1 tsp. celery salt
1 tbsp.  parsley
8 oz. Country Pasta Homemade Style Egg Noodles
1/4 tsp. pepper
1/4 tsp. poultry seasoning
1/4 tsp. sage
1/2 cup flour
1 can (13 oz) evaporated milk

Combine chicken, water and salt in a soup pot. Boil and reduce to low; cook chicken through. Remove chicken from water and cool. Shred or cube chicken, set aside. Combine evaporated milk and flour for thickening-set aside. Add veggies (except for peas) to your hot water pot, add seasonings. Cook for about 12 minutes. Add noodles. Boil for 20 minutes. Reduce heat, and add flour/milk mixture. Bring back to a boil, stirring constantly. Add the chicken back into your soup and add the frozen peas. Heat through.  Remove from heat and allow to cool slightly so soup will thicken. Enjoy!


* You can use regular egg noodles as well, but the homemade style (we always buy Country Pasta brand, you can get them at Walmart or Costco) make a big difference!

Grandma B's Italian Tortellini Soup

1 lb. Italian Sausage (boil this in a pan of water for 20 minutes)

1 onion, chopped

4 cloves garlic, minced

4 (12 oz.) cans beef broth

2 (14.5 oz.) cans petite diced tomatoes

1 small bag baby carrots (i cut each baby carrot in half)

1/2 tsp. basil

1 tsp. oregano

3 tbsp. parsley

1 1/2 tbsp. brown sugar

1 (20 oz.) pkg. fresh tortellini

2 medium zucchinis, cut in medium slices, then quartered

Saute onion and garlic in a large soup pan with butter and e.v. olive oil until onions are transparent. After sausage has cooked for 20 minutes, thinly slice each sausage. Add everything to your onions and garlic, except tortellini and zucchini. Boil for 15 minutes, then add tortellini and zucchini and boil for 8 to 10 minutes more. Enjoy!