Friday, November 20, 2009

Crock Pot Chicken Tortilla Soup

This is really easy & really good. I got this recipe from 'Real Mom Kitchen'

Crock Pot Chicken Tortilla Soup

1 can black beans, drained
1 can corn, drained
1 can diced tomatoes (14.5 oz size - southwest style)
1 packet enchilada sauce mix (or if you can't find this, mild taco seasoning works well too)
1 1/2 C water
1 can (8 oz)tomato sauce
1 can ( 10 3/4 oz) cream of chicken soup
1 C milk
2 boneless chicken breasts

In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that.Cook on low 6-8 hours.Before serving, take out chicken and shred or dice, then put back and stir it all together. Serve with sour cream, shredded cheddar cheese, lime, avocado, or tortilla chips.

That is how the original recipe reads. I did it a little different. I put my chicken Breast in first & let them cook for about an hour. Then I added everything else, mixed it together, & let it cook (I cooked it on high for only 3 hours).

Friday, October 23, 2009

Cheesy Potato and Corn Chowder

It's the time of year for soup, and this is one of my favorites!

Cheesy Potato and Corn Chowder


2 tablespoons margarine or butter

1 cup chopped celery

1 cup chopped onion

2 (14.5 ounce) cans of chicken broth

3 cups peeled and cubed potatoes (I use red potatoes and never peel them)

1 can corn (I use 2 small cans of vacuum packed corn)

1 (4 ounce) can diced green chilies

1 (2.5 ounce) package country style gravy mix

2 cups milk

1 cup shredded Mexican style processed cheese

(I also usually add chicken)


1. In a large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.

2. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20-25 minutes or until potatoes are are soft, stirring occasionally.

3. Stir in corn and chilies; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until the cheese is melted.

4. Serve and enjoy!

Saturday, August 29, 2009

Easy, Kid-Friendly Meals

I'm sure we've all tried these sometime, but I had forgotten about them until recently and my kids go crazy over them. So I thought I would share. Enjoy!!! English Muffin Pizza's
English Muffins (in half)
pizza or spaghetti sauce
pepperoni (my kids love the mini ones!)
Layer and bake at 375 degrees for about 10 minutes. Yummy, easy lunch!
Pigs in a Blanket, or Toes in a Bandaid
Rhodes roll dough, thawed
lil smokies
Cut rolls into 3 or 4 strips and then make a snake and wrap around lil smokies. Bake at 350 degrees for 12-15 minutes. Sooooo fun! Don't forget to dunk 'em in ketchup, mustard or honey mustard. (Thanks LeAnn for the recipe from last Halloween, we make these regularly. Actually, my kids beg for these!)

Saturday, August 8, 2009

Poppy Seed Chicken

I love this dish!! it is soooo yummy!
its my favorite right now, and I crave it all the time!

2 cans cream of chicken
16 oz sour cream
3-4 chicken breast
3 cups cooked rice
3 tablespoons poppy seeds
1 roll of ritz crackers
1 cube of melted butter

Cook the 3-4 chicken breast.
In a large bowl combine, the chicken, the cream of chicken soup,
the sour cream, and the poppy seeds.
Now there are two ways you can do the rice,
either line the bottom of a 9x13 pan, OR
add it to the mixture above.
Make sure you spray the 9x13 pan.
Then add mixture, and crush the roll of ritz crackers on top
drizzle the butter on top to make it crisp.
Bake at 375 until crackers turn brown
and ENJOY!

Taco Casserole

1lb of ground beef
1 can black beans
1 can kidney beans
2 cans diced tomatoes
2 cans tomato sauce
1 can corn
1/4 cup diced onions
1 package of taco seasoning

Brown beef, and drain. In a big pot mix all the ingredients above
(make sure you drain the beans, and tomatoes, and corn)
and cook for 20 minutes on medium
In a small skillet, heat up some oil.
Then lightly dip small white corn tortillas to make them a little crispy
Line the bottom of a 9x13 pan with the tortillas,
then add the mixture on top
Add grated cheese, olives, and crumbles tortilla chips
Bake @ 350 until bubbly (15 minutes)

Friday, July 17, 2009

Really Easy Lasagna!

This is actually my own recipe. I have been making it like this since we got married. I LOVE lasagna and everyone always acts like it's too much work to make. With this recipe it really isn't hard or time consuming at all. I never really measure, so I will try to tell you the right amount but feel free to add more or less of any ingredient! Easy Lasagna
1 box lasagna noodles (not the ones that say "no- bake")
2 cans pasta sauce
1 lb. lean ground beef
16 oz. cottage cheese
1 1/2 cups mozzarella cheese
3/4 cup Parmesan cheese
1 egg
1/2 cup mozzarella cheese (to go on top)

Step 1* Brown ground beef (if your family likes onions and garlic then add it now, mine doesn't). Add salt, pepper, garlic powder and onion powder(if you don't use the real thing) to the ground beef. Pour in the pasta sauce, save jars. Let simmer
Step 2* Mix the cottage cheese, (1 1/2 cups)mozzarella cheese, Parmesan cheese, egg, parsley (I usually just add enough to make it look pretty in the cheese mixture, I also use dried) and some black pepper. Mix.
Step 3* Now assemble. Get a 9*13 pan and put a little of the beef/sauce mixture in the bottom. Then the dry noodles (no need to cook first), just break them to fit. I usually do 4 across and 1 on the side. Then continue- cheese mixture, sauce, noodles. I do three layers. Once at the top, I cover with the remaining mozzarella cheese. IMPORTANT... the jars I told you to save still have a little sauce in them, so I put about a cup of water in each jar and shake to get all the sauce in the water, then I pour the water in each of the 4 corners. Cover with aluminum foil and cook at 350 degrees for 45 minutes, then remove foil and cook another 15- 20 minutes until the cheese is all melted and browned.

I usually make this in the morning or during nap time and just put in the fridge until I'm ready to cook it. Serve with garlic bread and salad. YUM!

Cream Pie Filling

This recipe is really interesting. You wouldn't think it would be very good... but IT IS. I got this recipe from a friend awhile ago (thanks Clenece) and I haven't made Banana Cream Pie like I used to since. It really is delicious, you'll have to try it.

Cream Pie Filling
2/3 cup sugar
3T. Cornstarch
3 egg yokes, slightly beaten
1 1/2 cups water
1/2 t. salt
1 1/2 T. Flour
12 oz. canned evaporated milk
Blend all together. Microwave- 3 minutes- stir, 2 1/2 minutes- stir, 2 minutes- stir, 1 1/2 minutes- stir and 1 minute-stir. Then add; 1 T. butter and 1 1/2 t. vanilla.
*Now to make Banana Cream Pie- cover with plastic wrap and cool completely. Pour 1/2 filling into the bottom of your crust (I used a store bought graham cracker crust, but you can also make your own real pie crust) then cut up bananas in the center and top with the remaining filling.
** Now to make Chocolate Cream Pie- stir 3/4 cup chocolate chips into hot mixture. Cool completely and pour chocolate filling into your desired crust.
************TOP EITHER WITH WHIPPED CREAM*****************

Thursday, June 25, 2009

Meat Loaf Cakes

This meat loaf is seriously delicious!! It is a 5 star recipe - hands down! Meat Loaf Cakes

Main Ingredients:
1 lb. ground beef
1 tsp. salt
1 egg
3/4 cup milk
1/2 cup instant oats
1/2 cup chopped onion
1 cup shredded cheese

1 ½ Tbsp mustard
2/3 cup ketchup
¼ cup packed brown sugar

Mix main ingredients together. Take handfuls of meat mixture and shape into a small loaves (approximately 9). Place in 9x13 pan. Spoon topping mixture over loaves and bake for 1 hour at 350°. Enjoy!!

Wednesday, June 17, 2009

This poor blog...

has been NEGLECTED! Once I get moved (next week) and settled (who knows how long), I PROMISE to post some yummy recipes!!!

Sunday, May 3, 2009

Chicken and Rice

What you need:

1/2 cup long grain rice
1 can cream of celery soup
1/4 cup water
2 chicken breasts

non-stick cooking spray

Here is what you do:

1) Spray slow cooker with non-stick cooking spray. Pour rice, cream of celery soup, and water into the bottom of the cooker and stir.

2) Place chicken breasts on top of rice mixture and season.

3) Cook on low for 4-6 hours. Serves 2.

** This recipe is so easy and so delicious. I am sure you double it and serve 4 people. I have not tried it myself, so if you do, please let me know if it changes the cook time.

**The chicken does not have to be thawed, but it does cook faster if it is. I have used chicken tenders instead of breasts and it works just the same.

**The seasoning can be your own taste. The original recipe called for a 2 oz can of mushrooms with water to be added to the rice (instead of just water) and one packet of french onion soup mix on top of the chicken. I have used Mrs. Dash as seasoning and really liked it. The last time I used seasoning salt, salt, pepper, and Italian Seasoning. I hope you enjoy!

Tuesday, April 7, 2009

Chicken Enchiladas

3-4 chicken breasts
1 tub of the big sour cream
1-2 bags shredded cheese
1 can of green chilies
2 cans cream of chicken soup
8-10 soft flour shells (burrito or enchilada style)
Start out with cooking your chicken. While cooking put your sour cream, cream of chicken, chilies, and cheese into a bowl. Set aside enough mixture to cover the wrapped enchiladas.
Once chicken is cooked, either chop into little pieces or shred. After cutting the chicken into pieces, add to your bigger mixture. Mix, and then add a scoop to soft flour tortillas, and fold enchilada style. Once you are finished, spread the other mixture over the top.
Bake at 350 for 15-20 minutes.

Slow Cooker Lasagna

What you need:

1 pound ground beef
29 ounce can tomato sauce
8 ounce package lasagna noodles - uncooked
4 cups shredded mozzarella cheese
1 1/2 cups cottage cheese

non-stick cooking spray
slow cooker

How it works:

1) Spray interior of cooker with the non-stick cooking spray.

2) Brown the ground beef and drain off drippings (I browned my beef with salt, pepper, seasoning salt, and a little bit of garlic salt).

3) Stir in tomato sauce and mix well.

4) Spread one-fourth of meat sauce on the bottom of the cooker.

5) Arrange one-third of the uncooked noodles over the sauce.

6) Combine the cheeses in a bowl. Spread one-third of the cheeses over the noodles

7) Repeat the layers two more times - sauce, noodles, cheese.

8) Top with the remaining sauce.

9) Cover and cook on low for 4 hours.

**The prep time was about a half hour and it was fun for something different. This would definitely work well for Sundays. It is very filling and very delicious. Next time, I think I will make a little extra cheese mixture. I found I was running low by the last layer.

**Hint: Break up the noodles so they fit better in the cooker.

**You can use two small cans of tomato sauce if you do not have a large can. Also, if you like onions, you can add in a chopped onion to the ground beef has you are browning it.

Friday, March 27, 2009

Chicken Salad

Chicken Salad:

4 chicken breasts (shredded)
small shell noodles
1 C mayo
1 C Kraft coleslaw dressing
1/3 C grated onion
1/3 C chopped green onion

Serve cold

I add shell noodles, you don't have to. This salad is so good in croissants. It is also good all by itself. This salad is even better the next day. YUM

Thursday, March 26, 2009

Strawberry Shortcake

This is my moms recipe and I have grown up eating it. We never bought angel food cake, she always made this and I love it. You will have to try it...
"Shortcake" for Strawberry Shortcake
1/4 cup soft butter
3/4 cup sugar
*cream together, add
1 tsp vanilla extract
1 egg
*beat for 1 minute, add
1 1/2 cup flour
1 tsp baking powder
1/2 tsp salt
2/3 cup milk
Mix all together and divide into 9 cupcakes. Bake at 375 degrees for 15-17 minutes. Remove from pan and let cool. Divide the cup cake in half and layer cake, strawberries, whipped cream and then do the top layer the same way. I Love it, it is my all time FAVORITE.

Hawaiian Meatballs

I got this recipe from a friend (thanks Jen) who got it from a friend and so on... it's really good!

Hawaiian Meatballs
1 lb hamburger
1/2 cup corn flakes (crushed) *I use bread crumbs instead.
1 egg
1 1/2 TB soy sauce
1 TB chopped onion
1 tsp parsley
1 tsp pepper
dash of garlic salt

*Mix all together with meat, form into balls and brown in pan.

1 1/2 cup brown sugar
3 TB flour
*mix brown sugar & flour in sauce pan and add 2/3 cup water
1/2 cup vinegar
1 TB ketchup
1 TB soy sauce
1 small can pineapple tidbits

*Heat to boil and add to meat balls, let soak for 10 minutes in sauce.

(I usually just brown the meatballs, then put them in the crockpot with sauce to finish cooking for a couple hours on low. That way I can start dinner while my little one is napping.)

Serve over rice.

Wednesday, March 25, 2009

Taco Casserole

I made this for the first time last night and it was actually really tasty. I was going to just make plain tacos, but then you have to have all the fixings to go with them. So instead I made this and put a little bit of Sour Cream on top of mine, and my hubby put Ranch on his, hope you enjoy it!

1 bag Fritos Chips
1 lb. Ground Beef
1 pkg. Taco Seasoning
1 15oz. Can Refried Beans
1 15oz. Can Tomato Sauce
Grated Cheddar Cheese

Brown Ground Beef, drain grease and add taco seasoning. Set aside......Layer 1/2 crunched up bag of Fritos in a 13x9 pan......Mix Refried Beans and Tomato Sauce together, then layer it on top of Fritos......Add the Ground Beef on top of that, then the rest of the Fritos, then the Cheddar Cheese!

Bake at 350 degrees for about 35 min.

Monday, March 23, 2009

Sweet-Sour Chicken

2-3 chicken breats, cut up
1 c. ketchup
3/4 c. white vinegar
1 1/2 tsp. mustard
1 1/2 c. brown sugar

combine everything but chicken in a small saucepan. Bring to a boil; reduce heat and simmer up to 30 min. {usually i'm in a hurry and don't do it that long, still good!}

place chicken in a sprayed baking dish. pour sauce over chicken and bake@ 350 for 35-45 min.

serve over rice.

Mandarin Chicken

I haven't actually made this, but I did eat it, and it was delish!! So you use Chicken Tenderloins (it didn't say how many, probably whatever your family will eat, or what will fit in a 9x13 casserole dish) Dip your chicken in a mixture of.......

2 eggs and
1 tsp. Garlic Salt

Then coat with cornstarch and brown in a pan of oil. After browning put in 9x13 pan and add sliced Green Peppers and Onions, set aside.

Mix Sauce
1/2 C. Sugar
1/2 C. Chicken Broth
1/2 C. Vinegar
1/2 C. Ketchup
2 Tbsp. Soy Sauce
2 tsp. Salt

Top Chicken, Peppers and Onions with Sauce. Cover pan with tin foil, and bake at 350 degrees for 1-1/2 hours. Serve over Rice!

Monday, March 16, 2009

Italian Chicken Pasta

This one may be a little popular but here it goes if you don't know this one. It is yummy and of course my favorite... easy!

1 pkt italian seasoning (dry)
1 block cream cheese
1 can cream of chicken soup
1/4 cup water
approx. 4 chicken breasts diced and left raw
Mix all and cook in crock pot for 5 hours on low
Serve over bow-tie noodles.

French Dip Sandwich

I forgot to take a picture of this but I bet you can guess what it looks like.
3 lb. roast
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
1 tsp thyme
1 tsp garlic powder
Mix and put all in crock pot. Add water until it covers top of roast. Cook low for 10 hours. Serve shredded roast beef on hoagie style buns that have been broiled with provolone cheese. Dip in sauce left over in crock pot. Yummy and easy!!

Friday, March 13, 2009

Honey Lime Chicken Enchiladas

I got these off of Good Things Utah and tried them last night. They are really good. Sweeter then I'm used to but the combination of honey and lime juice was so good.

Honey Lime Chicken Enchiladas

1/3 cup honey

1/4 cup lime juice (about 2 large limes)

2 tsp to 1 TB chili powder (depending on how spicy you like it)

2 Large cloves of garlic, finely minced or 1/2 tsp garlic powder

1 lb boneless skinless chicken breasts (about 2 Large breasts), cooked and shredded.

12 corn tortillas (or flour if you don't like corn)

2 cups of Mexican cheese blend, shredded.

1 14 oz can green enchilada sauce

1/2 to 3/4 cup of heavy cream (I used half and half)

cilantro, for garnish

Preheat oven to 350 degrees. Place the cooked, shredded chicken in a medium sized bowl. Set aside. In a small bowl combine honey, lime juice, chili powder and garlic. Pour over chicken and wrap in plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.
Serves 4 to 6

Thursday, March 12, 2009

I just have to say...

THANKS to everyone for posting their delicious recipes. You are making this so fun for me and everyone else who is benefiting from these yummy recipes! Hope you all have a great day!

Wednesday, March 11, 2009

Chicken and Cheese Enchiladas

What you need:

1 can (10 3/4 oz) Cream of Chicken Soup
1/2 cup sour cream
1 cup Salsa
2 teaspoons chili powder
2 chicken breasts, chopped and cooked
1/2 cup shredded cheese
6 flour tortillas
1 chopped tomato
1 sliced green onion

11 X 8" Baking pan
Tin Foil

Here's what you do:

1. Preheat oven to 350 degrees.

2. Stir the soup, sour cream, salsa, and chili powder in a medium bowl.

3. Stir 1 cup soup mixture with chicken and cheese in a large bowl.

4. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in the baking pan. Pour the remaining soup mixture over the filled tortillas. Cover with foil.

5. Bake for 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.

***This one was such a hit that it not only got the label of "This one's a keeper," but the leftovers were actually eaten! Leftovers never get eaten at my house! So that says something!

***I put shredded cheese on top of the enchiladas before I baked them. The original recipe calls for Monterey Jack cheese, but cheddar worked just fine for me.

***The enchiladas are not as spicy as you would expect with chili powder. So if you are wanting a little more spice or a little more kick, try using medium or hot salsa. Also, this recipe is supposed to feed 6 people, but I would say it really only feeds 4 people. Enjoy!

Lemon Bars


1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine (1 stick), softened


4 eggs, slightly beaten
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1 tablespoon grated lemon peel
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup fresh lemon juice (1 large lemon)


2 tablespoons powdered sugar

1. Heat oven to 350°F. In large bowl, beat crust ingredients with electric mixer on low speed until crumbly. In bottom of ungreased 13x9-inch pan, press mixture evenly. Bake about 20 minutes or until light golden brown. Cool 10 minutes.

2. Meanwhile, in same large bowl, stir together filling ingredients except lemon juice. Stir in lemon juice. Pour mixture over warm crust.

3. Bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 6 rows.

***This recipe was so easy to make! And it turned out great! It does take awhile from start to finish (about 2-2.5 hours), but well worth it. I made the mistake of doing step 2 while the crust was cooking. You are supposed to complete step 2 while the crust is cooling.

***If you do not have a lemon, then one lemon juice lemon (you know the little yellow plastic lemon with lemon juice in it) does the trick. It is exactly the right amount of juice.

***Ok, so maybe you do not have to use the Betty Crocker sugar cookie mix, but since the secret is out, it is a Betty Crocker recipe. It was so easy to make and I had almost all of the ingredients on hand. It made it so easy to put together. It was definitely a hit!

Monday, March 9, 2009

Mexican 3 bean Chicken Chili

1 med. Zucchini, chopped
15 oz can pinto beans, drained & rinsed

15 oz can black beans, drained & rinsed
15 oz can kidney beans, drained & rinsed

15 oz can corn, drained
16 oz thick & chucky mild salsa

3 cups cooked shredded or chopped chicken
1 ½-2 T. chili powder

2 14 oz cans chicken broth (4 cups)
8 oz can tomato sauce

1 garlic, pressed
½-1 t. ground cumin

Combine all ingredients and bring to a boil. Reduce heat and simmer for 30 minutes. Top with chips, cheese and sour cream.

Alfredo Sauce

This is Erin's Recipe...but I LOVE it, I lick my plate clean every time!!

24oz Cream Cheese

¾ lb butter (3 sticks)

¾ pint heavy whipping cream

½ quart milk

½ cup grated Parmesan Cheese (5oz)

Stir over low heat, stirring frequently, & watch Constantly!

Of course this is great with Chicken!

Thanks Erin! Sorry no picture yet!

Sunday, March 8, 2009

Cookie Salad

Cookie Salad

2 cups buttermilk
2 small packages instant vanilla pudding
12 oz cool whip
2 cans mandarin oranges, drained
20 oz can pineapple tidbits, drained
1/2 package shortbread cookies(the ones with the fudge strip), broken into pieces
Mix buttermilk with pudding. Add cool whip. Add fruit and cookies.
***I don't like to mix the cookies in until we are about to eat it, because then it gets mushy and mushy is just gross. So I actually like to just put the bowl of crushed cookies next to the salad so everyone can add them. It's really funny when it gets mistaken as potato salad... what a SURPRISE it is.

Orange Cream Fudge

If you like the orange creamsicle's
you will love this fudge!
3/4 cup butter
2-3 cups sugar
3/4 cup heavy whipping cream
Mix the following ingredients, and boil for 4 minutes
Stir constantly and remove from heat and add
1 10/12 oz bag of white chocolate chips
1 jar of marshmellow cream
Mix until smooth, remove 1 cup of mixture and set aside
Add 3 tablespoons (or one full bottle) and orange food coloring. Mix well.
Spray glass pan with non stick spray, and pour orange mixture into pan
Swirl the remaining white fudge mixture into the orange with a knife.

Sugar Cookies

Okay, I honestly think these are THE BEST sugar cookies I have EVER tasted... they are that good. This isn't my recipe (I got it from Clenece years ago) but it is really so yummy!
Sugar Cookies
3/4 cup shortening
1/2 cup butter
2 1/4 cup sugar
1 tsp vanilla extract
1 tsp almond extract
1 tsp lemon extract
4 eggs
Mix until fluffy, then add...
5 cups flour
2tsp salt
2 tsp baking powder
Roll out dough on floured surface and cut into shapes. Bake at 375 degrees for 8-10 minutes.
Now this is my addition, and I think it's so good on these cookies. You could make it without the lemon and almond extract and put it on a carrot cake... yum!
Cream Cheese Frosting
1 stick of butter
8 oz cream cheese (I use 1/3 less fat)
1 tsp vanilla
1 tsp lemon
1 tsp almond
and powdered sugar, I don't measure but it's probably about 3 - 4 cups... until it looks like this...

Saturday, March 7, 2009

Pumpkin Pancakes

1 1/4 cup flour (mix of white and wheat)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
4 Tbsp. sugar
1 Tbsp. lemon juice (optional)
1/2 cup canned pumpkin
1/4 t. vanilla
2 Tbsp. vegetable oil or applesauce
1 1/4 cup milk (more or less depending on how thick you like your pancakes)
1 egg

Mix all the above ingredients together and pour small amounts onto hot griddle--turn when tops start to form bubbles then flip pancakes and cook until done. Serve with your favorite pancake toppings!
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Friday, March 6, 2009

Sweet N Sour Chicken

My friend made this for us after we had a baby, and I had to get the recipe - it is very good!!!

Sweet & Sour Chicken

◘ 4 boneless, skinless chicken breasts, cut into 1-inch chunks
◘ 1 red pepper, chopped
◘ 1 green pepper, chopped
◘ Flour
◘ 1 lg. can pineapple tidbits, with juice
◘ Salt & Pepper
◘ 1/2 c. brown sugar
◘ Oil for frying (3-4 Tbs.)
◘ 1/2 c. rice wine vinegar
◘ 1 c. chicken stock
◘ 2-3 Tbs. cornstarch, mixed with water

Salt and pepper chicken. Dust it with flour on all sides. Brown chicken in hot oil (med. To med-hi heat), about 8 minutes. Remove chicken from pan. Add red and green peppers and cook for 1 minute. Stir in pineapple (with juice), sugar, vinegar and chicken stock and bring to a simmer. simmer until sauce begins to reduce. stir in cornstarch mixture and bring to a simmer. stir in chicken and cook for 5 minutes. taste. don't be afraid to add more sugar or vinegar to taste, salt and pepper too. Serve over rice.
This is what the chicken looks like, and then the finished mixture. I forgot to take a picture when it was on our rice, but you get the idea I hope. We always add a little more b. sugar, because we like it more on the sweet side. The recipe also called for pineapple chunks, but we like the smaller pieces better. So it is up to you!

I buy my peppers when they go on sale, and then I cut them up and freeze them, that way it is cheaper to get the red peppers. I also doubled this recipe and froze it so that we can have it for dinner another night too - all I will have to do is cook up some rice.

Alice Springs Chicken

Okay here I am! I tend to be hard on most recipes....I rarely rate them 5 stars, so if I don't post a whole lot, then that is why. Now for this yummy recipe. If you have ever had the Alice Springs Chicken at Outback Steakhouse, you will find that this tastes JUST like it! I got this recipe from a recipe blog so I did not make it up myself.


Honey Mustard Marinade:
1 c. Grey Poupon Dijon mustard
1 c. honey
2 tsp. vegetable oil
1 tsp. lemon juice

4 skinless, boneless chicken breast halves
1 Tbsp. vegetable oil
2 c. sliced mushrooms (10−12 mushrooms)
2 Tbsp. butter
salt and pepper
8 slices bacon, cooked
1 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese
2 tsp. finely chopped fresh parsley

Use an electric mixer to combine the mustard, honey, 1 1/2 teaspoons oil and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Pour about half of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours.

Chill the remaining marinade until later. After the chicken has marinated, preheat the oven to 375 degrees and heat an ovenproof frying pan large enough to hold all four breasts and 1 Tbsp. oil over medium heat. (If you don't have an ovenproof frying pan, transfer the chicken to a baking dish).

Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan. As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in) being sure to save a little extra that you can serve on the side later with the dish.

Season the chicken with salt, pepper and paprika. Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of Cheddar.

Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.

Smokey Southwestern Rice Wraps

I made this up one day and had to write it down cause it is sooo yummy. Sorry no picture though, my camera is broken!

4 strips bacon
1 can chicken
1 garlic cloved, pressed
1 cup brown minute rice
1 3/4 cup chicken broth
1 cup frozen corn
1 can diced tomatoes with green chilies
1/2 tsp Creole seasoning
2 green onions, diced
1 cup shredded cheddar cheese
1 can black beans
6 tortillas

Cook bacon till crispy. Drain grease and set bacon aside. In same pan add garlic, cook till sizzles then add broth and rice. Scrap pan to get all the bits up. Cook until water is mostly absorbed. Add corn, tomatoes, chicken, seasoning. Let simmer a few minutes till all the liquid is gone then add crumbled bacon and onions. Layer beans, rice and cheese inside tortillas. You can bake for 15 minutes at 350 to melt all the cheese or if you're too hungry just eat as is!

Thursday, March 5, 2009

I have to laugh...

I know this is a food blog, but this really is about food. Jen's Brownies to be exact. Yesterday I could hear something weird outside my sliding glass door and this is what I found...

My two year old had one of Jen's brownies in the backyard the day before and had dropped quite a bit of it as he was walking around, and this crow cleaned up after him and then wanted MORE. It pecked at my sliding glass door for over 10 minutes until I finally scared him off, he was making some really annoying, weird gurgling noises and I thought he was going to wake up my baby. Anyways kind of random but I just thought it was so funny that he wanted more of Jen's yummy brownies. And he was HUGE, he looked like the size of a chicken... he kind of scared me!

Tuesday, March 3, 2009

Brownies from scratch


3 sticks of butter (melted)

3c sugar

5 eggs

2 tsp vanilla


3c flour

1/2c cocoa

add together




powedered sugar

grease sheet cake/cookie sheet pan

cook 350 for 25 min, add frosting when brownies are warm

BBQ Pulled Pork and Coleslaw


1 pork roast (Costco has the pest roasts)

-heavy salt and pepper on roast, then sear on all sides

-place in crock pot with 2" water for 6-8 hours

-fork shred in crock pot


2 cups cabbage (I do half red half green) cut into strips

1/4 cup carrots (shred, easy with food processor)

2 tbsp minced onion

2 tbsp mayo

1 clove minced garlic

1 tsp ground pepper

1/2 tsp salt

Put shredded pork on bun, top with Jack Daniel's BBQ sauce, then add coleslaw. YUM YUM!!!

The Perfect Tomato Sauce

1 lb cooked ground beef

2 large cans tomato sauce

1 small cans tomato paste

1/2 c ketchup

chopped onion (saute w/ garlic and olive oil)

3 tbsp brown sugar (I add double)

1 tsp salt

1 tsp pepper

1 tsp oregano

1 tsp basil

2 tbsp red wine vinegar (I add 3)

This is a sweet and tangy sauce. SOOOOOO good! This makes alot and freezes great!

Monday, March 2, 2009

Whole Wheat Bread

It really makes a HUGE difference when you grind your own wheat... I prefer white wheat because it doesn't taste so "wheaty". If that's even a word, but it really is so much better. You can obviously use whatever wheat flour you want though.

Mom's Whole Wheat Bread

4 cups warm water
2 TB yeast
1/3 cup butter or canola oil
1/2 cup honey

Mix water, butter or oil, and honey until combined. Sprinkle yeast on top and just stir a little. Let it get all bubbly, about 5-10 minutes.

5 cups whole wheat flour

4 tsp salt

Mix together flour and salt in a separate bowl then add yeast mixture once it's ready. Start mixing (I do it in my kitchen aid)...

3-4 more cups whole wheat flour, keep mixing.

The dough will be very sticky, cover with a clean dish cloth and let rise about 30 min. You will need to flour your counter and then put your dough on the counter. Separate the dough to fit your loaf pans (it makes 2 big loafs and 1 small). Put in loaf pans and let it rise again, about 20 minutes or so. Bake at 350 degrees for 30 minutes.

**This is one of 2 recipes I use a lot, my other recipe I got from a friend so... I will let LeAnn post her Whole Wheat Bread recipe because it's REALLY good too**

Sweet & Sour Meatballs

I love this one because you can make it during the day and have it ready to go into the oven when you need it. I also like that it takes 45 minutes so it seems like I didn't have to do any work and it's all ready - sort of like the crock pot idea. Anyway, it is really yummy and I think everyone should try it!!

1 lb. ground beef
3/4 cup oats
2 eggs
1/2 cup chopped onion
1/2 cup milk
1 tsp salt
1/4 tsp pepper
1 tsp worcestershire
scoop balls into 9x13 pan - I like to use my Pampered Chef cookie scoop.
1 cup brown sugar
1/2 cup vinegar
2 tsp mustard
1/2 cup BBQ sauce
2 tsp Worcestershire
Pour sauce over top bake 350 for 45 minutes. Serve over rice.

Friday, February 27, 2009

Oh yummy chinese chicken...

This is really, really yummy. I will put a picture up next time I make it...

Simmered Chinese Chicken
2 pounds boneless, skinless chicken breasts (cut into bite size pieces) and browned in olive oil.
**the recipe calls for boneless, skinless chicken thighs. So whatever you want to use would work**
1/3 cup soy sauce
1/3 cup brown sugar
1/2 cup water
1 TB catsup
1/4 cup apple juice
1/4 tsp crushed red pepper
1 clove pressed garlic
1 green onion, sliced

Pour over browned chicken. Cover and simmer until done.

2 TB cornstarch with 1 TB water.

Remove chicken from skillet. Stir cornstarch mixture into sauce, stirring constantly until thickened.

Serve over rice and sprinkle with toasted sesame seeds... IT'S SOOOO YUMMY!

Tuesday, February 24, 2009

Corn Salsa

I think I may be behind on the times, but I just tried this for the first time the other day at Deedra's house. I love salsa, but I don't always want to make a mess of my kitchen to make it fresh (the only way that is good). This recipe you don't have to chop anything except the cilantro, and tomatoes, if you don't want to use canned.

This recipe I took off of (from Good Things Utah), but the first time I just made it from what Deedra had told me and it was the same.

1 can diced tomatoes
1 can black beans
1 can corn
handful of fresh cilantro, chopped
1 cup Zesty Italian dressing

Stir all together. Serve with Scoops tortilla chips.

Deedra had doubled this and had added two different kinds of beans and two different kinds of corn. I thought that was a good idea. Today I tried 1 can black and 1 can pinto beans. I think it's more fun with a couple kinds- besides, if I only made this much it would have been gone in one day because it's so good!

Lemon Pepper Chicken (serves 4)

Here is a good, fun, different, and easy recipe to try.
3 chicken breasts diced and left raw
1/2 cup milk
1/4 cup mayo
1 cup cheddar cheese
1 can cream of mushroom soup
1 T lemon pepper seasoning
1 T parsley
Mix everything and pour in crock pot. Cook on low 4-5 hours. Serve over rice.

Monday, February 23, 2009

Street Chicken Tacos (spicy) - serves 4

1 can green chili sauce
1 can el pato (mexican tomato sauce)
1/2 cup chopped cilantro
1/2 cup diced onion
3/4 cup brown sugar
3 chicken breasts diced and left raw.
Mix everything together and put in crock pot on low for 4-5 hours. Scoop chicken into taco and pour sauce over top. Can add your favorite beans, cheese, lettuce, sour cream, guacamole, etc. Your first thought it sweet and then you see the spicy but mmmm... it is yummy...
Inside taco...

The finished product...

Guess what time it is???

Yep, you guessed it... Banana Bread time. We love this simple recipe and I always have the ingredients on hand when the bananas get too ripe.

Banana Bread
1/2 cup butter, softened
1 cup sugar
2 eggs
3 ripe bananas
2 cups flour
1 teas. baking soda
1/2 cup nuts (optional)
1/2 cup chocolate chips (optional)

Crush bananas in separate bowl, let sit. Cream butter and sugar, add eggs and remaining ingredients (including bananas). Pour into loafs that have been greased really well. Bake at 325 for 1 hour. (I use mini loafs and those take 40 mins at 325.)

Did you know??? You can freeze ripe bananas and then make bread when it's a more convenient time. I freeze them all the time, they will look totally black and when you thaw them they will seem really runny. But your bread will taste the same, PROMISE.

Chicken Tortilla Soup

Okay, honestly this is the BEST Chicken Tortilla Soup... EVER. You have to try it.

1 Large can green enchilada sauce
1 small can diced tomatoes
2 teas. chicken bullion granules
1 can black beans
1 can pinto beans
1 can corn
2 Large frozen chicken breasts
a couple forks full of nacho jalapenos (maybe like 10-15 jalapeno slices, it depends on how spicy you like it)
1 teas. cumin
1 teas. oregano
1/2 medium onion, chopped
2 teas. garlic (in the jar)
Saute onion and garlic in olive oil. Add everything to crockpot, cook on low for 6-8 hours. Shred chicken. Serve with tortilla chips (or fry your own tortilla strips), cheese, CILANTRO (a must), sour cream, or whatever you like.

yummy, easy, alfredo sauce!

I got this off of a while ago and I love it. It's super easy and is so good. Grill some chicken, cook some noodles and voila... DINNER! (Oh don't forget the broccoli)

Quick and Easy Alfredo Sauce

1/2 cup butter

1 (8) oz. package cream cheese

2 teas. garlic powder

2 cups milk

6 oz. grated parmesan cheese (that's almost a cup)

1/8 teas. black pepper

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

*** I have made this with the 1/3 less fat cream cheese, kraft parmesan cheese in the tube thing, and skim milk and it was still VERY yummy.

Welcome to Lip-Smacking Meals!!!

Hey everyone! Let's start cooking! If you don't know where to label your post, it's at the bottom of the posting page and it says "labels for this post". I can't wait to try all of your recipes!!!!!!!