Teriyaki Sauce

3/4 c Water
1/2 c Soy Sauce
1 c Brown Sugar
1/4 tsp Garlic Powder
1/8 tsp Ground Ginger
1 Tbsp Cornstarch

Combine all ingredients, whisk to mix well. Bring to a boil over medium high heat, stirring constantly, until mixture boils & thickens slightly. Yields 1 1/2 cups sauce.

**Lite soy sauce will prevent the sauce from being salty.

This sauce is fantastic over chicken or shrimp. I haven't tried it over beef. If you have ever been to Teriyaki Stix, this recipe tastes a lot like their teriyaki chicken bowl!

Artichoke Cheese Bread

Artichoke Cheese Bread

1 loaf french bread
1 can marinated artichoke hearts, drained and chopped
1/2 cup seasoned bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup mayonnaise
3-4 garlic cloves, minced
1 cup shredded mozzarella cheese
extra virgin olive oil

Directions:
Preheat oven to 375*. Lightly drizzle bread with olive oil. Bake until crispy (about 5-7 minutes). In a small bowl, combine the artichokes, bread crumbs, Parmesan cheese, mayonnaise and garlic; spread evenly over cut sides of bread. Sprinkle with mozzarella cheese. Bake at 425 for 10-12 minutes or until cheese is melted (I like the cheese to be bubbly and starting to brown). Slice and serve warm.

Cheesy Meatballs

Cheesy Meatballs
3 cups finely shredded cheddar cheese
1 cup biscuit/baking mix
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 pound lean ground beef

Directions:
In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 12-15 minutes or until the meat is no longer pink; drain. Yield: about 4 dozen.

***My directions: I had a pound of ground beef already cooked- so I just mixed everything together with 2/3 cup water. Then I baked them for the same time/same heat. My kids LOVED these! They looked a little like cookies, though :) ***

Easy Egg Rolls

Easy Egg Rolls

1 pound ground beef, cooked and drained (or chicken or pork)
1 package (16 ounces) coleslaw mix
3 tablespoons soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
2 scallions- chopped
15 egg roll wrappers (1 pkg)
1 tablespoon cornstarch
Vegetable oil for frying

Directions:
In a bowl, combine the first seven ingredients. Place a heaping tablespoonful of meat mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling.
In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste; roll up tightly to seal. Repeat. In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 3-5 minutes or until golden brown.
(Chicken is my favorite)

Parmesan Knots

1/2 cup vegetable oil
1/4 cup grated Parmesan cheese (I just used the Parmesan in the can...not fresh. But I'm sure you could use either.)
1 1/2 tsp. dried parsley flakes
1 1/2 tsp. dried oregano
1 tsp. garlic powder
dash pepper
3 cans (12 oz. each) refrigerated buttermilk biscuits (I used "original flakey")


In a small bowl, combine oil, cheese, parsley, oregano, garlic powder and pepper; set aside.
Cut each biscuit in half. Roll each portion into a 6" rope; tie in a loose knot. Place on greased baking sheets.
Bake at 450 degrees for 5-8 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months. (NOTE: To use frozen biscuits, bake according to package directions.)

They are best when served hot.

Crockpot Sesame Chicken

Crockpot Sesame Chicken

2 1bs. skinless, boneless chicken thighs.
1/2 c. low sodium soy sauce
1/3 c. packed brown sugar
1/4 tsp. garlic powder
1/4 tsp. ground ginger
1 Tbsp. ketchup
1 Tbsp. toasted sesame seeds

Place chicken thighs in the slow cooker. Whisk together remaining ingredients in a bowl and pour over chicken.Cover and cook on low 6 to 8 hours or on high 3 or 4. Serves 4 - 6.

Root Beer Cookies

Root Beer Cookies

1 cup brown sugar
1/2 cup butter
1 egg
1/4 c. buttermilk
1 t. root beer extract
1 3/4 cup all purpose flour
1/2 t. baking soda
1/2 t. salt

Mix brown sugar, butter, and egg until fluffy.
Stir in buttermilk, root beer extract, flour, baking soda and salt.
Mix until smooth. Cover and refrigerate 1 hour.
Heat oven to 400°.
On greased cookie sheet, drop by rounded teaspoons 2 inches apart.
Bake 6-8 minutes or until almost no impression remains when lightly touched.
Remove cookies immediately from pan.
Place on rack and frost with glaze.

Glaze:
2 cups powdered sugar
1/3 cup butter, softened
1 1/2 t. root beer extract
1 T. hot water

Mix sugar and butter. Stir in root beer extract and water. Spoon over cookies and let set.
Enjoy! (***You really must like root beer to like these cookies!***)

Lemonade Cake

Lemonade Cake

1 package lemon cake mix
3 oz. lemon jell-o
4 eggs
¾ cup oil
¾ cup water

Beat 5-6 minutes and bake at 350 degrees for 30 minutes. Poke with fork and pour glaze on top.

Glaze:
½ cup frozen lemonade concentrate
2 cups powdered sugar

Optional Frosting: (after cake cools)
3 cups whipping cream
1 large box lemon jell-o
1 lemon, juiced
Whip until stiff peaks form.

Peanut Butter and Jelly Crackers

These are a huge hit in our house! And they are SO easy. They are also always a big hit at parties... it's funny how many adults really do like peanut butter and jelly :)

Ritz Crackers
Peanut Butter
Jelly- your favorite flavor

Spread about 1/2 tsp of peanut butter on the cracker. Top with about 1/2 tsp of jelly- not spread. Enjoy!

Three Cheese Chicken & Penne

1 lb pkg Penne pasta
1-2 lbs Boneless/Skinless Chicken Breast
1 pkg (9 oz) Fresh Spinach (chopped)
1 tsp Dried Basil
1 jar Spaghetti Sauce
1/2 Onion- minced
4 cloves Garlic- minced
1 tbsp olive oil
4 oz Cream cheese- cubed
1 1/2 cups Shredded Mozzarella Cheese
1/2 cup Shredded Parmigiano- Reggiano Cheese

Cook pasta. While that's boiling, work on the remaining ingredients.
Cook chicken in oil. Remove to a large bowl. Add garlic and onion to chicken drippings. Sautee until tender. Add to chicken. Pour Spaghetti sauce in with chicken mixture. Add basil. Before you remove the pasta, add the chopped fresh spinach for about a minute. Then drain and add to bowl. Add cream cheese and 1 cup of mozzarella cheese. Mix well. Pour into baking dish and bake at 375* for about 15 minutes. Top with remaining mozzarella and parmigiano reggiano cheese. Bake for another 5- 10 minutes, until cheese starts to bubble. Garnish with chopped fresh basil.

Broccoli Cheese Soup

Broccoli Cheese Soup
10 oz. broccoli, chopped
1 small onion, chopped
1 1/2 cups half-and-half or light cream
1 cup water
1 cup chicken broth
2 1/2 cups shredded cheddar cheese
4 Tbsp. butter
5 Tbsp. flour
1/2 tsp. garlic powder

In a large saucepan, melt the butter over low heat.
Add in the flour.
Mix well and then slowly add in the liquids, stirring after each addition.
Increase the heat to medium.
Allow to cook for a few minutes, stirring often to prevent sticking, until it begins to thicken.
Add in the broccoli, onion and garlic powder.
Allow to cook for 15 minutes.
Add in the cheese and then cook for another 5 minutes.
Garnish with additional cheese and croutons if desired.

Corn Chowder

SERIOUSLY easy and SO yummy! My mom made this for us the other day... I love it!

Corn Chowder

4-6 slices bacon
1 large onion, chopped
5-6 potatoes, chopped
1 can corn
1 can evaporated milk
Salt & pepper
2-3 T margarine

Brown bacon & onion together. Add potatoes & enough water to just cover potatoes. Cover with lid & boil potatoes, bacon & onion in the bacon flavored water until potatoes are done. In a small saucepan, heat corn, milk, salt, pepper & margarine to melt margarines. Add this to the potato mixture & serve immediately. Serve with dinner rolls. (not good leftover)

Cinnamon Rolls

This is my mom's cinnamon roll recipe and these cinnamon rolls are to die for!
Cinnamon Rolls

3 c flour
1 c oil
1 c sugar
4 T yeast
5 t salt
4 c hot water
1 c powdered milk - dry
5 eggs

14 c flour or less

Add all ingredients except the 14 c flour, beat with mixer for 3-5 minutes. Add additional flour 1 cup at a time until barely cleans side of bowl or just so you can handle. (The secret of good rolls is a soft of dough as possible.) Let rest 10 minutes, beat down, let rest 10 minutes. Put in oiled bowl, let rise till doubled (1-1 ½ hrs). Punch down & let rise until doubled (about 45 minutes – 1 hr). Divide dough in ½. Roll in rectangle about 1/3 inch thick.

Spread with:
1 stick softened butter
2 c brown sugar
3 T cinnamon
lightly sprinkle with white sugar
Roll up. Cut into 12 cinnamon rolls & lay on greased cookie sheet. Let rise, bake 400* for about 20 minutes or until golden brown.

***Put pan of very hot water in the bottom of the oven & close oven door while dough rises each time. It helps keep the dough soft. Then take the pan of water out of the oven before you bake the rolls so that they bake in the dry heat. I do this for all breads that are rising.


Cream Cheese Frosting

Beat together for 5 minutes:
8oz Cream Cheese -soft
1 Cup Margarine -soft

Add slowly & beat for another 5 minutes:
3 ½ Cups 10x Powdered Sugar
2 tsp Vanilla Flavor
½ tsp Lemon Flavor
Spread on cinnamon rolls while still warm & eat! I make an extra batch of frosting so that we can add more when eating them later.

Donut Acorns

These are so cute and yummy- and kids love to make them too!

Donut Holes
Chopped Nuts
Peanut Butter
Pretzel Sticks- broken in half

Take a donut hole, dip 1/2 of it in peanut butter (or spread the peanut butter on half of the donut), dip the peanut buttered end in chopped nuts and put a pretzel stick in the top!

So easy...

Southwestern Soup

Ingredients:

· 3 cups water
· 4 cans (8 ounces each) tomato sauce
· 2 cans (16 ounces each) kidney beans, rinsed and drained
· 2 cans (14-1/2 ounces each) chicken broth
· 2 cups frozen corn
· 2 cups salsa
· 2 teaspoons dried minced onion
· 1 to 2 teaspoons dried oregano
· 1 to 2 teaspoons dried basil
· 2 cups (8 ounces) shredded cheddar cheese
· Tortilla chips, optional

Directions:

In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
Sprinkle individual servings with cheese. Serve with tortilla chips if desired. Yield: 12 servings (1-1/3 cups each).

Artichoke Pesto

I served this pesto on slices of grilled ciabatta bread and it was fantastic! It would also be wonderful on pasta! (I will try it tomorrow with the leftovers :))

1 (8-ounce) pack frozen artichoke hearts, thawed (I couldn't find frozen-so I just used a jar of marinated artichoke hearts)
1 cup fresh parsley leaves, packed down
1/2 cup chopped toasted walnuts
1 lemon, zested and juiced
2 cloves garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
2/3 cup grated Parmesan (2 teaspoons per cube)

1 (12 to 16-inch) ciabatta loaf, cut into slices
1/4 cup extra-virgin olive oil, for drizzling

In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper. Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides. Then, with the machine running, drizzle in 1/2 cup extra-virgin olive oil. Mix in the Parmesan. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the ciabatta slices with the 1/4 cup extra-virgin olive oil. Grill until toasted, about 5 minutes. Spread the artichoke pesto over the toasted slices and serve. If you want to freeze the pesto, omit the parmesan cheese, then freeze the pesto. Then when you're ready to serve it, thaw the pesto and add the parmesan cheese. Voila!

Turkey Artichoke Stuffed Shells

1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
1 (15-ounce) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley

5 cups Arrabbiata Sauce, recipe follows

1 1/2 cups grated mozzarella (about 5 ounces)

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce:

2 tablespoons extra-virgin olive oil
6 ounces sliced pancetta, coarsely chopped
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
5 cups jarred or fresh marinara sauce

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

Cookie Cups

Make your favorite Chocolate Chip Cookie recipe (you could really use any cookie- peanut butter cookies would be great). Instead of baking your cookies on a cookie sheet, use a muffin pan (I used a mini muffin pan since I was making them for kids). Fill muffin cup about 1/2 full. Bake. Push in center with a tart shaper.

Let them cool. Then fill them with ice cream. Top with cool whip, nuts, hot fudge, caramel, banana, fresh fruit, etc... like a small ice cream sundae! These are a huge hit with kids!!

Alfredo Ham 'n Cheese Pizza

This is one of my kids' new favorites!! They each ate like 4-6 pieces! This is the recipe- but I didn't follow it exactly (do I ever??). I just used these ingredients and made it like a regular pizza- I know I used more/less of each of the ingredients :)

* 1/4 cup Alfredo sauce (your favorite)
* 5 pita breads (approximately 6 inches- I used flat bread)
* 1 cup (4 ounces) shredded Swiss cheese
* 1 3/4 cups cubed fully cooked ham
* 1/2 cup shredded part-skim mozzarella cheese
* 1 tablespoon minced chives

Spread Alfredo sauce over pita breads. Top with Swiss cheese, ham, mozzarella cheese and chives. Place on an ungreased baking sheet. Bake at 350° for 10-15 minutes or until cheese is melted.

Garlic Pizza

If you cut this pizza into thin wedges, it's fantastic as garlic bread!

* 1 prebaked pizza crust
* 1 cup grated Parmesan cheese
* 1 cup mayonnaise
* 1/2 small red onion, chopped
* 3 1/2 teaspoons minced garlic
* 1 tablespoon dried oregano

Place the crust on a pizza stone/pan or just a cookie sheet. In a small bowl, combine the Parmesan cheese, mayonnaise, onion, garlic and oregano; spread over crust. Bake at 450° for 10 minutes or until edges are lightly browned. Cut into wedges. Serve warm.

Wheat Bread

I am not a big fan of making homemade bread... however I am a big fan of eating homemade bread :) I tried this new recipe today and it is way easy and it is very yummy!


1 cup warm water
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt

3 cups flour- your choice (all wheat, all white, 1/2 and 1/2...)
2 teaspoons instant active dry yeast

Put the first 6 ingredients in a bowl and mix it all together. Add the flour and yeast and knead it for about 10 minutes. Put the dough in an oiled bowl and flip it one time to get oil on the top. Cover with a towel (preferably a clean one :) ). Let it rise for 45 minutes. Punch down and form into a loaf. Put it in a greased loaf pan. Cover with towel and let rise for 30 minutes. Bake at 350* for 30 minutes- or until golden brown. Remove from oven and butter the top.

Easy Chicken Parmesian

This recipe is so easy and was a big hit in our house!

Frozen chicken patties (1-2 per person)
Your favorite marinara sauce
Shredded Mozzarella cheese
Grated Parmesan cheese

Cook your chicken (as directed on the pkg). Heat up the marinara sauce. Pour 1/4 cup of sauce over top of your chicken. Sprinkle a little bit of both cheeses over top.

That's it... SO easy!!

Lemonade Pie

One box of ginger snaps
6 tbsp butter
12 oz can of lemonade - thawed
2 cans sweetened condensed milk
2- 8oz tubs of cool whip

Crush the ginger snaps and mix it together with 6 tbsp of melted butter, to make a pie crust. Blend all remaining ingredients together, until it is smooth and then pour it into pie crust (makes a 9x13 pan). Freeze. Serve.

Pig Cookies

My mom made these cookies with my kids the other day. They are really cute and it's a great creative way of getting the kids busy in the kitchen :)


http://www.tasteofhome.com/Recipes/Cute-Pig-Cookies

Peach Cobbler

This is one of my favorite desserts! It's easy and it's a really comforting food :)

1 stick Margarine
1 c Sugar
1 c Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
3/4 c Milk
1 lg can (29 oz) Peach Slices

Melt margarine in a baking dish. Mix together sugar, flour, baking powder, salt and milk. Pour batter over dish. Pour peaches on top of batter (**do not drain**). As cobbler rises, sprinkle with sugar. Bake at 350* for 35-40 minutes (or until middle doesn't jiggle if you shake the pan).

Strawberry Whipped Sensation

This is sooooo good! My aunt made this not too long ago, at my mom's house, and it was really yummy!!

4 cups fresh strawberries, divided
1 can (14 oz) Eagle Brand Sweetened Condensed Milk
1/4 cup lemon juice
1 tub (8 oz) Cool Whip, thawed, divided
8 Oreo Chocolate Sandwich Cookies, finely chopped
1 Tbsp. butter melted

Line 8X4 inch loaf pan with foil. Mash 2 cups of strawberries in large bowl. Stir in Eagle brand sweetened condensed milk, juice and 2 cups of the Cool Whip, pour into pan.

Top with combined chopped cookies and butter; press into mixture. Cover

Freeze at least 6 hours. To serve, invert onto plate. Remove foil. Frost with remaining Cool Whip. Top with remaining strawberries, sliced. Makes 12 servings.

Roasted Bell Pepper Pasta

1 lb. penne pasta
2-12 oz. jars roasted red bell pepper
2 garlic cloves
2 T balsamic vinegar
1-2 tsp. hot sauce (like Louisiana)
2 T. -1/3c cream, milk, or silken tofu
spicy chicken sausage (like Emeril's habanero chicken sausage), cut into half moons
1-2 T olive oil (depending on how much sausage you used)
1/2 c grated pecorino cheese (although parmesano-reggiano will work just fine)
1 sprig of basil leaves, chopped

Bring water & salt to boil. When boiling, add penne pasta and cook until al dente. Drain, toss in a pasta bowl with 2 tsp olive oil.

In blender, add bell peppers, garlic cloves, balsamic vineger, hot sauce, and cream. Puree until smooth but still retains some chunks of red bell peppers.

Heat olive oil in pan over medium high heat and add the chicken sausage. Brown sausage slightly. Pour the roasted bell pepper puree over the sausage and simmer over low-medium heat until the sauce darkens in color slightly. This will help to mellow out the garlic. Pour over cooked penne pasta. Toss to coat the pasta. Add grated pecorino cheese and chopped basil over the top and serve.

Creamy Chicken Enchiladas

1 can (10 ¾ oz.) Cream of Chicken Soup

8 oz. sour cream

1 cup mild picante sauce

6-8oz. mild enchilada sauce

1 tsp. chili power

2 cups chopped cooked chicken

1 ½ cups grated cheddar cheese

8 flour tortillas

1 medium tomato, diced

lettuce shredded

Mix together soup, sour cream, picante sauce, enchilada sauce and chili power in a separate bowl. Combine 1 cup of mixture with the chicken and most of the cheese (reserving enough cheese to sprinkle over the top). Spray a 9 x 13 pan with a non-stick spray. Spread about ¼ cup of chicken mixture down the center of each tortilla. Roll up and place seam side down in pan. Pour the remaining sauce over the enchiladas. Sprinkle with remaining cheese and bake at 350 degrees for 40 min. Top with the tomato and lettuce or onion.

Chicken Cacciatore

This is a recipe I got from a recipe exchange. This lady is an excellent cook!

2-3 lbs. bone in chicken and thighs
1 tbsp. of rosemary
salt to taste
black pepper optional
1 can of tomato sauce 8-10 oz. can
1 can of mushrooms 8- 10 oz. can
4 tbsp of oil
1 large onion
2 cloves of garlic

Boil chicken in a pot of water, seasoned with some salt and rosemary, just a pinch....to flavor chicken..let boil for 20 to 30 minutes, then drain... brown garlic in oil, then add onion, and saute, add chicken, season with rosemary, salt and pepper.allow to brown on both sides... then add tomato sauce, mushrooms, let cook another 20-30 minutes...then enjoy...

Strawberry Yogurt Pie

1 (9-inch) graham cracker crust
2 (8-ounce) containers of strawberry yogurt
1 (12-ounce) container whipped dessert topping, thawed
1 (10-ounce) package frozen sliced and sweetened strawberries, thawed or 1 cup finely chopped fresh strawberries lightly sweetened with sugar

In a large mixing bowl, combine the yogurt with 3 1/2 cups of the dessert topping until well blended. Stir in strawberries and spoon into crust. Freeze until filling is firm, about 3 to 4 hours or overnight.

Top frozen pie filling with remaining dessert topping. Store pie in freezer. For best results, remove from freezer about 10 minutes before serving.

Makes one 9-inch pie.

You can substitue yogurt flavor for any other flavor... whatever is your favorite.

Italian Crockpot Chicken

1 C water
2 pks Italian Seasoning (this is found in the isle with the dressings)
4-6 chicken pieces

Cook on low for 4 hours

Add after cooking:
8 oz cream cheese
2 cans cream of mushroom soup

Pizza Crust

1 C warm water (about 115 degrees F)
1 Tb yeast
1 tsp sugar

Let sit a few mins to start yeast growing.

1 tsp salt
2 Tb oil
2 1/2 C flour


Sprinkle yeast over the water for a few min. Add other ingredients and
mix to make dough. Preheat oven to 425*. Top and cook in oven for 15 mins or until done.
(Makes enough for one large or two small pizzas.)

Very fast dinner

Sometimes I just don't want to cook at the end of the day. Recently I decided to try a boxed dinner that my husband could actually make. I got a Macaroni Grill Chicken Alfredo dinner. It was actually very good! I was impressed. It wasn't as good as homemade- but it was much much easier!! I served it with garlic bread and battered/fried zucchini (which is one of our favorite veggies). Here is a picture of our fancy box dinner on our finest china!!

Cheesy Bacon Chicken

I tried this chicken recipe and in my opinion, it's pretty salty. If you use low sodium bacon, I think it would be better. But, it tastes very good. My kids went to town on this chicken! They just loved it!

2 T olive oil
2 lbs boneless skinless chicken breasts
1/2 lb cooked and crumbled bacon
1/4 cup teriyaki sauce
1/2 cup Ranch salad dressing
1 cup shredded cheddar cheese

Put the 2 tablespoons of olive oil into the bottom of your crock pot. Add the chicken on top. In a small bowl, combine the teriyaki sauce and the ranch dressing. Pour the sauce over top of the chicken. Add the cheese and the bacon. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

I served this with corn, homemade dinner rolls and rice.

Breakfast Burrito

I make very simple breakfast burritos. My husband and I neither one like the omelet type breakfast burrito. These are so easy and are so yummy.

8 eggs scrambled
6 slices deli ham- chopped
3 tbsp butter or margarine
1/4 cup minced onion
4 slices deli swiss cheese
4 large or 6 small flour tortillas
2 tbsp chunky salsa for each large burrito (1-1 1/2 tbsp for each small burrito)

Melt butter in a skillet. Add onion. Cook for 3-4 minutes until onions are translucent. Add eggs. Add cheese and ham. Cook until the egg is cooked through, stirring just a few times. Heat tortillas in the microwave for about 10 seconds on each side so that you can fold them. Spread the salsa onto the tortillas. Divide the egg mixture up into the tortillas. Fold the bottom up, then fold in both sides and then roll to the top. Serve and enjoy!

** I add hot sauce to mine and my husband's. I omit it so that it doesn't end up on the ones I make for my kids! You can obviously make it with additional veggies, too! It's just whatever you like on yours :)

Cornbread

This is the best cornbread. My whole family loves it! My kids eat it really good, too.

Cornbread

1 c flour
1 t salt
3 t baking powder
½ c sugar
½ c cornmeal
2 eggs
1 c milk
½ c butter, melted
3 T butter, melted in bottom of pan

Put everything in a bowl & mix briefly. Pour into 8” square pan with 3 T butter melted in bottom. Bake 425* 20-25 minutes.

Taco Salad

This is one of my all time favorite meals! It's easy and it's really tasty!

1 lb Ground Beef (Hamburger) cooked
1 bag doritos
1 head Iceberg Lettuce
1 jar Cheez Whiz
3-4 large tomatoes (or 8-8 roma tomatoes)

While the ground beef is cooking, chop the lettuce and tomatoes into bite size pieces and crunch all of the doritos. Put all ingredients in a large bowl- except for the cheez whiz. Melt the cheez whiz- either in a microwave or on a stove top**. Then pour the cheez whiz over top of the other ingredients. Mix together well. Your hands are the best mixing utensils!!

**To heat the cheez whiz-
Microwave- heat for 25-30 seconds, then stir. Repeat as necessary until the cheez whiz is 'liquidy'.
Stove top- put an inch or so of water in a sauce pan. Put the jar of cheez whiz in the water and stir frequently until the cheez whiz is liquidy.

Apple Dumplings

This is a recipe I got from another website-- it is SO incredibly good- but SO extremely fattening! Therefore, we don't have it very often :) There's not a person I know who has had them and not liked them!

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoon vanilla
cinnamon
1 can Mountain Dew

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with vanilla ice cream or Cool Whip, and spoon some of the sauce from the pan over the top.

Beefy Chicken

This meal is so yummy! It's one of my favorites! And, it's a very easy crock pot meal :)

3-4 Chicken Breast
1 pkg Buddig Beef- chopped
16 oz Sour Cream
1 can Cream of Chicken soup
8 pieces of bacon
salt and pepper to taste

Mix together sour cream, Buddig beef and soup. Lay 4 pieces of bacon on the bottom of your crock pot (I spray my crock pot with no stick spray first). Add chicken and then pour soup mixture over top. Cook on low for 4-6 hours or on high for 2-3 hours. Fry remaining bacon. Add to chicken just before serving.

It is great served on top of rice. I served garlic bread with mine.

Chocolate Trifle

1 (19.8 oz or larger) pkg brownie mix

1 (3.4 oz) pkg. instant chocolate pudding

½ cup water

1 (14 oz) can sweetened condensed milk

1 (8oz) container Cool Whip

1 (12 oz) container Cool Whip

1 cup toffee chips

1 (1.5oz) bar chocolate candy

Prepare Brownie mix according to pkg directions and cool completely.Cut into 1 inch squares. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8oz Cool Whip until no streaks remain. In a trifle bowl, layer of the brownies (can be crumbled), half of the pudding mixture, half toffee chips, and half the 12 oz Cool whip. Repeat the layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Pork Tenderloin

I forgot to take a picture- but we had this for dinner last night and it was soooo good! The pork was really tender and juicy and the flavor was fantastic!

2 lb (or 2- 1 lb) Pork Tenderloin
Marinade in following sauce overnight (mine marinated for 48 hours)

Marinade:
1 cup Soy Sauce
4 tbsp Sugar
2 tbsp Worcestershire Sauce
2 tbsp Apple Cider Vinegar
1/2 Yellow Onion- minced
5 cloves Garlic- minced
2 tsp Ginger (I used granulated- you could use fresh if you have it)

Mix together all ingredients for marinade. Marinade pork tenderloin for 6-48 hours (the longer the better). Preheat oven to 350* and bake for 45-60 minutes (depending on oven and pan type). I served it with a tossed salad and rice. I baked the pork in the marinade and then strained the marinade to get rid of the garlic and onion (you could obviously keep those :)) and then we used the leftover marinade as a gravy.

Stuffed Hot Dogs

This is not one of my favorite recipes- I'm not a big fan of hot dogs :) But my husband and kids LOVE them! My kids like to help me stuff the hot dogs. Then the kids can cut the cheese into different shapes with mini cookie cutters to top it off! They love eating food they have made themselves!

6 Hot Dogs
6 servings Instant Mashed Potatoes (if you have leftover real mashed potatoes, just use those)
12 small slices Cheddar Cheese

Cut the hot dogs in half lengthwise- leaving a little 'hinge' (don't cut ALL the way through)
Top with 1/3-1/2 cup mashed potatoes
Top with 2 slices cheese

Bake at 400* for about 8 minutes- or until cheese is melted and hot dogs are cooked through.

Navajo Fry Bread (Scones)

2 ½ c flour

¼ c dry powdered milk

1 t salt

1 T baking powder

1 – 1 ½ c warm water

Stir dry ingredients. Add water. Let rest 10 minutes. Break off pieces of dough & flatten & stretch thin. Fry on a hot griddle or in a frying pan with a small amount of oil.

Top with:

taco toppings (pictured above)

sprinkle with cinnamon sugar

honey

butter

syrup

chili and cheese

cool whip and fresh fruit

etc... the topping options are limitless :)

** For a faster and easier (but not quite as tasty) variation, just thaw some Rhoades dinner rolls and then roll them out on a floured surface.

Steak Marinades

We have been grilling a lot lately- and we will continue for the rest of the summer! These are our favorite steak marinades. I usually try to marinade my steak for at least 4-6 hours- preferrably overnight. Also, make sure your steak is room temperature before grilling (or pan frying) it.

1 tbsp Olive Oil

1 Garlic clove- minced

1 tbsp Worcestershire Sauce

1 tbsp Red Wind Vinegar

1 tsp Mustard

1 tbsp Soy Sauce (reduced sodium)

1/8 tsp black pepper

1 ½ tsp Steak Grill Seasoning (your favorite)

OR

3 tbsp Soy Sauce

2 tbsp Worcestershire Sauce

2 tbsp Apple Cider Vinegar

2 tsp Steak Grill Seasoning (your favorite)

Brownie Bites

So- I cannot make brownies from scratch! I make them from a box. They are my favorite dessert but lately I've been kindof bored of plain brownies. So, I started making up some different combinations- I used them as a snack at a party and they were a big hit. I've since made more and everyone that has them loves them! I make them in a mini muffin pan and my kids love to help me! They love that the brownies are just their size- so here are a few ways to top your brownies! You can use any of your favorite chocolate(ish) candy! (I use the mini muffin pan and the mini tart shaper from Pampered Chef to shape the brownies).

You just make up your favorite brownie batter. Then once they're baked, you push down the middle with the mini tart shaper and make the brownie like a little bowl. Then you fill it with whatever you like best!

1) Cream Cheese Frosting and top with a raspberry or a slice of strawberry
2) Caramel and Walnuts
3) mini Reese Peanut Butter Cups and top with a couple peanut butter chips (pictured above)
4) *do not make brownies into a bowl with the mini tart shaper* Melt Andes mints and drizzle over the top of the brownies. Let cool and then sprinkle with powdered sugar
5) Bite size candy bars- snickers, 3 Musketeers, Milky Way
6) Rolos
7) Chocolate covered cherries
8) Marshmallow creme
9) York Peppermint patty


***When making the ones with the peanut butter cups, you actually add the pb cup before baking the brownies! You fill your mini muffin pan cups about 1/2 full and then add the pb cup and then bake- for about 10 minutes.

Cream Cheese Frosting

This is my favorite cream cheese frosting recipe- I use it for brownies, carrot cake, etc...

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract

In a medium bowl, cream together all ingredients. Store in the refrigerator.

Chicken Paprika

1 Chicken, cut up

1 medium onion- chopped

2 T butter

1-2 T paprika

2 c Water

8 oz Sour Cream

1 bag Wide Egg Noodles

Saute onion & paprika in butter. Add chicken, brown. Add 2 c water, simmer until tender. Debone chicken & return to 1 ½ c liquid. Add 8 oz sour cream. Cook pkg noodles & mix together.

***I don't eat chicken on a bone- and I WILL NOT debone a chicken! So, I use 1 large (family size) pkg of boneless skinless chicken breasts and just cut it up into bite size pieces! Also, be sure to use a good paprika!

Stove Top Chicken

This chicken is really really good- and SO easy! If you don't like swiss cheese, I still think you might like this recipe- it's not 'swissy' at all (in fact you hardly taste the cheese- so you could really just omit it if you want)!

2-4 boneless/skinless chicken breasts
4 slices of Swiss Cheese (or 1 cup shredded swiss cheese)
2 cans Cream of Chicken Soup
1 box uncooked stove top
1/2 stick Butter (or margarine) melted
salt and pepper


Salt and Pepper both sides of the chicken and put in a 9x13 dish. Top with Swiss cheese. Pour soup on top of the cheese. Sprinkle stove top over the whole dish and pour the melted butter on top. Cover your pan with tin foil and then bake it in the oven for 50-60 min at 325 degrees.

Turkey & Spinach Meatloaf

These are made in a muffin tin. Kids love them because they are like "meat cupcakes" and adults love them because they taste good and are pretty healthy.

1 lb. ground turkey
1-cup spaghetti sauce (reserve ¾ cup)
½ cup Italian breadcrumbs
Minced onion or chopped onion to taste
2 eggs-slightly beaten
2 tbs. Parmesan cheese
½ tsp. fennel seed
1 box of frozen spinach thawed and drained
1-cup shredded mozzarella (reserve ¾ cup)

Mix raw ground turkey, ¼ cup of spaghetti sauce, breadcrumbs, onion and eggs. In a separate bowl mix Parmesan, fennel seed, spinach and ¼ cup of mozzarella. Put first layer of meat mixture in muffin tins and then a layer of spinach mixture, top off with remaining meat mixture. Bake at 350 for about 20 minutes. Top with remaining spaghetti sauce and cheese and bake for another 10 minutes or until cheese is melted and starting to brown. These freeze well and are great left over the next day. Makes 12.
(For lower fat version use low-fat mozzarella cheese and substitute two egg whites for one of the eggs)

White Bean Chili

This is a recipe that my Grandma perfected and then passed on to my mom, who also perfected it! I love this chili!! It is very nutritious and very tasty!

1 T Oil
1 lb Boneless/Skinless Chicken- cut in bite size pieces
1 medium Onion
4 cloves Garlic- minced or 1 t garlic powder
1 T Cumin
2 t Cilantro (Coriander) or 4 T fresh chopped Cilantro
1/2 t Cayenne Pepper
3 cans White Beans
1 can Green Chiles
1/2 t Oregano (optional)
3 Chicken Bouillion Cubes

Saute onion & garlic until softened. Add chicken pieces, saute until no longer pink. Reduce heat to low, add rest of ingredients. Simmer 5-10 minutes. Serve w/shredded mozzarella or monterrey jack cheese. Can also serve with white tortilla chips. I like to serve it with homemade cornbread or dinner rolls.

Lemony Olive Chicken

1 T Oil
4 Chicken breast halves- boneless/skinless (about 1 lb)
1 can Cream of Chicken soup
1/4 c Milk
1/2 t Lemon Juice
1/8 t Black Pepper
1 can Black Olives- drained
4 thin Lemon slices
4 c Rice- cooked and still hot

Heat oil, add chicken and cook 10 minutes until slightly browned. Set chicken aside. Add soup, milk, lemon juice, pepper and olives. Heat to a boil. Return chicken to pan. Top w/ lemon slices. Reduce heat to low. Cover. Cook 5 minutes or until chicken is no longer pink. Serve w/ rice.

Chocolate Hazelnut Tart

I LOVE this recipe! It's not very 'nutty'. It's really easy and really yummy!

2 tbsp butter, melted and cooled
3 eggs, whisked
1 tsp vanilla
½ c sugar
2 tbsp flour
¼ tsp salt
1 cup light corn syrup
1 ½ c chopped hazelnuts
1 c dark chocolate chips

Mix all ingredients well. Pour into deep dish pie crust.
Bake at 325* for one hour. Let set for 30 minutes before cutting.

Lemon Bars

2 c Flour
1 c Butter
1/2 c Powdered Sugar (sifted)
1/2 t Salt
4 Eggs, slightly beaten
2 c Sugar
1/2 t Baking Powder
4 T Flour
4 T Lemon Juice (Fresh)

Cream together flour, butter, sugar and salt. Press in 9x13 pan. Bake 350* 15 minutes. Mix remaining ingredients. Pour over crust and bake another 20-25 minutes (no jiggle in the middle). Sprinkle with powdered sugar while still warm.

The Best Ever Chocolate Chip Cookies

Cream together:
1 Egg
2 sticks Butter
3/4 c Brown Sugar
3/4 c Sugar

Add:
1/2 t Salt
1/2 t Baking Powder
1 t Baking Soda

Slowly add 2 1/4 c Flour

Add 1 pkg chocolate chips. Add 3/4 c chopped Walnuts. Bake in a 375* preheated oven for 8 minutes.

Oatmeal Cookies

Cream Together:
1 c Butter- softened
1 c Brown Sugar
1/2 c Sugar
2 Eggs

Add:
1 1/2 c Flour
1/2 t Salt
1/2 t Soda
1/2 t Baking Powder
1 t Vanilla

Stir in:
4 c Oats
1/2 c Coconut
3/4 c Raisins (or Chocolate Chips)

Mix all together. Drop by teaspoon on greased cookie sheet. Bake @ 350* for 11 minutes.

Breakfast Casserole

This is one of our favorites- my kids eat it really well :)

1 lb breakfast sausage, cooked & drained
6 eggs
1/2 cup milk
3/4 cup shredded cheddar cheese
1 20 oz bag shredded frozen potatoes
salt and pepper to taste

Whisk eggs and milk together. Mix all ingredients together except for the cheese. Pour in 9x13 pan. Bake at 375* for 35 minutes. Pull out and stir. Put back in the oven for 15 minutes. Pull out and add cheese. Return to oven for another 15 minutes. (You just want the eggs all cooked- and the potatoes soft). I like to add some chopped onion and red pepper, too. But my husband and kids don't eat it when I do! You can also substitute the sausage with bacon or ham or some other breakfast-y meat, if you prefer :) Leftovers can be frozen!

Sausage & Egg Croissants

My mom made these for me just after I had baby #3... I LOVED them and I have been making them ever since! It makes a lot- and since you can freeze the leftovers, it makes for a few extra days of not having to cook breakfast later :)


12 eggs, beat
1 lb breakfast sausage, cooked & drained
1 yellow onion, chopped
1 red pepper, chopped
salt and pepper to taste
Cook sausage. Keep 2 tbsp of sausage grease. While draining sausage, add onion and red pepper to the 2 tbsp of held back grease. Saute for 3-4 minutes, until tender. Add eggs and sausage. Cook until eggs are done. Serve on top of croissants. Leftovers can be frozen.

Cinnamon Rolls

These are the best cinnamon rolls ever!!!

3 c flour
1 c oil
1 c sugar
4 T yeast
5 t salt
4 c hot water
1 c powdered milk - dry
5 eggs
14 c flour or less
Add all ingredients except the 14 c flour, beat with mixer for 3-5 minutes. Add additional flour 1 cup at a time until barely cleans side of bowl or just so you can handle. (The secret of good rolls is a soft of dough as possible.) Let rest 10 minutes, beat down, let rest 10 minutes. Put in oiled bowl, let rise till doubled (1-1 ½ hrs). Punch down & let rise until doubled (about 45 minutes – 1 hr). Divide dough in ½. Roll in rectangle about 1/3 inch thick.
Spread with:
1 stick softened butter
2 c brown sugar
3 T cinnamon
lightly sprinkle with white sugar
Roll up. Cut into 12 cinnamon rolls & lay on greased cookie sheet. Let rise, bake 400* for about 20 minutes or until golden brown.
***Put pan of very hot water in the bottom of the oven & close oven door while dough rises each time. It helps keep the dough soft. Then take the pan of water out of the oven before you bake the rolls so that they bake in the dry heat. I do this for all breads that are rising.

Cream Cheese Frosting
Beat together for 5 minutes:
8oz Cream Cheese -soft
1 Cup Margarine -soft
Add slowly & beat for another 5 minutes:
3 ½ Cups 10x Powdered Sugar
2 tsp Vanilla Flavor
½ tsp Lemon Flavor
Spread on cinnamon rolls while still warm & eat! I make an extra batch of frosting so that we can add more when eating them later.

Fried Ravioli

The other day I made ravioli- it was good, but not great. So, this afternoon, I decided to use the leftover sauce and try something new.... YUM!! The other thing I like about this recipe is that it is SO fast!

20 frozen ravioli ( I recommend thin ravioli- Seviroli is my favorite brand)
1.5 cups of your favorite spaghetti sauce
2 tbsp butter
1/4 cup parmesan cheese grated
a few fresh leaves of basil torn

Prepare your ravioli as directed on pkg (normally bring your water to a boil, add the ravioli and boil for 3-5 minutes). When the ravioli start to float, drain them. When you've dumped out all of the water, add 2 tbsp of butter to your pan. Once your butter is melted (burner on med/high heat) add your ravioli. Once they start to just barely brown on one side- approximately 2 minutes- flip them and brown them - again about minutes- on the other side.

Put them on a plate, spoon spaghetti sauce on top and then sprinkle grated Parmesan and basil on top. (I like a little less sauce- Aaron likes his smothered with sauce. I also like the basil and Parmesan. Aaron likes it plain!) The pic above is of Aaron's plate... smothered in sauce- no toppings!

Sloppy Joes

3/4 c ketchup
1/3 c water
1/4 t garlic salt
1 t chili powder
1 lb hamburger
2 tbsp sugar
2 tbsp c mustard
1/4 c minced onion

Brown hamburger. Add rest of ingredients. Let cook together as long as you have time for. If you want it a little 'saucier', add beef broth. Serve on hamburger buns.

Muenstrella Chicken

4 chicken breasts
2 eggs, beaten
2 c cracker crumbs
Muenster cheese
Mozzarella cheese
2 c chicken bouillon
½ lb fresh mushrooms

Dip chicken breast in beaten eggs, then cover with cracker crumbs. Brown lightly in buttered skillet. Place in baking dish & top with mushrooms & grated cheeses. Pour chicken broth over & bake 350* for 45-60 minutes. *Substitute mozzarella & Monterey jack or cheddar for a bit different flavor.

Oreo Cake

If you like Oreo's- then you'll love this dessert! It's awesome!!!


1# bag oreos
¾ stick margarine
8 oz cream cheese, softened
2 small pkgs cool whip, thawed
1 c powder sugar
1 t vanilla
2 small boxes chocolate pudding
3 c cold milk

Crush ½ bag oreos, place in 9x13 pan. Melt margarine, pour over crumbs, mix well & form into a crust. Mix cream cheese, sugar & vanilla until smooth, fold in 1 8oz cool whip. Spread over crust. Mix pudding mix & milk together for 2 minutes, pour over cream cheese layer. Crush other ½ bag of oreos, fold in other cool whip & spread over top. Refrigerate. *Can be eaten right away or made & refrigerated day before.

Pretzel Salad

2 c crushed pretzels
3/4 c melted butter
4 T sugar
1 c sugar
6 oz strawberry jello
1 3/4 c boiling water
8 oz cream cheese
1 10 oz cool whip
10 oz frozen strawberries

Mix pretzels, butter & 4 T sugar. Pat into a 9x13 pan. Bake at 400*
for 8 minutes, cool. Cream together cream cheese & 1 c sugar. Fold in
cool whip. Spread over cooked pretzel mixture. Prepare jello using 1
3/4 c boiling water. Stir frozen strawberries into jello mixture & pour
on top of cool whip. Refrigerate until firm.

Sweet and Sour Turkey Meatballs

2 pounds ground turkey breast
2 teaspoons salt-free garlic and herb seasoning (or poultry seasoning)
1 egg white
Salt and ground black pepper
2 (15-ounce) cans tomato sauce
2 cups reduced-sodium chicken broth
1 cup chili sauce
1/2 cup cider vinegar
1/2 cup brown sugar
2 teaspoons dried thyme

In a large bowl, combine turkey, garlic and herb seasoning, egg white and 1/2 teaspoon each salt and black pepper. Mix well and shape mixture into about 32 meatballs. Place meatballs in bottom of slow cooker.
In a medium bowl, whisk together tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme. Pour mixture over meatballs.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Season, to taste, with salt and black pepper.

Chocolate Milkshakes

Serves 4

You can use any flavor of ice cream here. For a malted milkshake, add 1/2 cup (or more to taste) malt powder.
1 1/2 pints chocolate ice cream
1 cup whole milk
1/4 cup chocolate syrup
1/2 teaspoon vanilla extract

Southwest Salad

This salad is our favorite! I have my family all hooked on it, too. It's from the free Kraft magazine... Anyways- sometimes I add some grilled chicken to make it a Southwest Chicken Salad. It is so yummy! And my kids even like it, too :)

6 cups torn romaine lettuce
1 (15 ounce) can black beans, rinsed, drained
1 cup frozen corn, thawed
3/4 cup Salsa
1/2 cup Shredded Cheddar Jack Cheese
1/4 cup Ranch Dressing
1 cup tortilla chips, broken

Arrange lettuce in bottom of glass serving bowl or on serving plate.
Layer beans, corn, salsa and cheese evenly over top.
Drizzle with dressing; sprinkle with chips.
Yield: 4 servings

Chicken Penne Stir Fry

(Sorry- no picture)

1 lb Penne Noodles (prepared)
3-4 Boneless Skinless Chicken Breasts
1 large Onion
1 large Green Pepper
2 cloves Garlic
2 tbsp olive oil
1 small can Black Olives
1 jar marinated Artichoke Hearts
4 tbsp real Butter
1/2 c Parmesan Cheese
1/4 tsp Marjoram
2 tsp Parsley
1 tsp Basil
1 tsp Tarragon
1 tsp Thyme
1 tsp Salt

Heat oil in large skillet. Add chicken, garlic, salt and pepper. Fry until somewhat browned. Add onion and bell pepper. Saute. Add rest of ingredients, toss and heat thru. Serve warm.

Makes 8 servings

Taco Soup

1 jar Salsa (your favorite)
2 cans Kidney Beans
1 can Corn
4 Chicken Bouillon Cubes
2 c Water
Shredded mozzarella cheese

Mix all ingredients in a pan except cheese and bring to a boil. Sprinkle cheese on top. Serve.

I also like to use other toppings sometimes-

crushed tortilla chips

chopped green onion

sour cream

(anything you would put on tacos)
6 servings

Shrimp Scampi

1/4 c Butter

2 Cloves Garlic- minced or pressed

2 tbsp Lemon Juice

1-2 tsp Parsley- minced

Salt and Pepper to taste

Melt butter in 10 inch skillet over medium heat. DO NOT brown butter. Saute garlic and shrimp 1-2 minutes on each side. Pour lemon juice over shrimp; season with salt and pepper. Remove shrimp and quickly raise heat and boil pan juice until syrupy. Stir in parsley. Pour over shrimp. (Serves 2). Serve with pasta. (I use angel hair pasta or linguini)

Artichoke Chicken

Sorry there isn't a picture! I would've taken a pic- but I had company over for dinner and I was rushed and didn't have time ;) This recipe is so yummy and is (in my opinion) best served with rice- although it's still good served with pasta or potatoes!

Artichoke Chicken

1 (14 oz) can packed artichoke hearts (chopped
1 1/2 cup Parmesan cheese
1 1/2 cup mayonnaise
1 1/2 tsp garlic powder
4 boneless skinless chicken breasts

Place chicken in a greased 9x13 pan. Combine 1st 4 ingredients and spread over top of chicken. Bake uncovered at 375 for 30-35 min.

Crock Pot Chicken with Wild Rice

1 box Uncle Ben's original recipe wild rice
1 pkg boneless skinless chicken breasts (about 4 pieces)
salt and pepper
1 tbsp butter
2 cups water

Put rice, butter and water in the bottom of the crock pot. Salt and pepper one side of chicken. Put it on top of the rice. Pour the seasoning packet (that came with the rice) on top of the chicken. Cook on low for 6 hours or for 3 hours on high. (shorten cooking time if meat is thawed).

EASY Cheesy Garlic Chicken

1 pkg boneless skinless chicken breast (about 4 pieces)
2 cans Campbell's cheddar cheese soup
3 tbsp roasted garlic seasoning
1/2 cup milk

Add all ingreidients into crock pot and cook on low for 6 hours or on high for 3 hours (shorten cooking time if chicken is thawed). Serve over rice with broccoli and dinner rolls... YUM!!!

Pasta Carbonara

This is really yummy and quite easy!

1 pound spaghetti

1/2 pound pancetta or bacon diced

1 medium onion, finely diced

5 large egg yolks

1/4 cup heavy cream

1 cup grated Parmigiano-Reggiano

Freshly ground black pepper

Salt

Cook the spaghetti al dente (firm but not hard), in a large pot of boiling salted water according to package directions.
Meanwhile, fry the pancetta and onion over medium-low heat in a large, straight sided skillet until the pancetta is crispy and the onion has softened. Turn the heat off.
In a medium mixing bowl, whisk together the yolks, cream and grated cheese. When the spaghetti is ready drain and toss it into the skillet with the pancetta and onion. Quickly pour the egg mixture over the spaghetti and toss everything together well to combine. The residual heat from the skillet, onions and spaghetti will be enough to cook the eggs and make a creamy sauce. Direct heat from the stovetop will make an overcooked, scrambled egg, lumpy mess. Season the spaghetti with salt and pepper and serve immediately.
Cook's Note: You can also make this dish using any pasta shape you like. Try penne, fusilli, shells or cavatappi for a twist on the classic.

Chilli Dog & Tater Casserole

There is no picture-- but this is way easy and my kids ate it up!! I was feeling a bit lazy. The kids wanted french fries and chili dogs. I didn't have any frozen french fries and I didn't want to make homemade fries :) - but I did have frozen hashbrown potatoes (the little square country style ones). So, I decided to make my own casserole. Aaron and I actually liked it too!

3 tbsp cooking oil
1/2 bag frozen potatoes
dash of salt
2 hot dogs chopped
1 can chili (I used chili with beans)
1 cup cheddar cheese- shredded
optional: mustard, chopped onion, etc...

Heat your oil through. Add potatoes. Fry until they are cooked through (we like them kinda crucnchy). Add a dash of salt. Add hot dogs. Cook until the hot dogs are cooked through. Add chili. Serve. Top with cheese, onion, mustard, etc...

Spinach Salad

Spinach Salad

1 bag fresh spinach

1 pint sliced strawberries

3 kiwi, peeled & sliced

Dressing:

2 T olive oil

2 T raspberry preserves

2 T raspberry vinegar

Mix dressing with mini mixer or whisk. Pour over salad & toss…yummy!

Salsa

This is a recipe from a friend of mine from Colorado. I hate tomatoes and I don't like salsa-- but this salsa is really yummy... It is great served with homemade whole wheat tortilla chips!!

1- 14.5 oz can diced tomatoes

1 can Ro-Tel original diced tomatoes w/ green chilles

1 bunch cilantro

1 small red onion

1 tsp crushed garlic

3 roma tomatoes

a few pinches of salt

¼-whole jalapeno (depending on how hot)

(If wanted chunky, blend everything but the roma tomatoes and just chop them to desired chunkiness.)

Blend all ingredients and serve chilled.

Finally an update! Enjoy!!

I have apparently been on a long break! So... here are a few recipes! Enjoy!!

Fudgey Saucepan Brownies

Fudgey SaucePan Brownies

1 c butter

¾ c cocoa

2 ½ c sugar

1 t vanilla

½ t salt

3 eggs

1 ¼ c flour

½ t baking powder

1 c nuts (opt)

powdered sugar

Melt butter, stir in chocolate, cool slightly. Add sugar, vanilla, salt, & eggs. Add flour & baking powder. Add nuts. Spread in 9x13 pan. Bake. Cool & sprinkle with powdered sugar.

Bake 350* 30 minutes.

"Monte Cristo" Sandwich... YUM!

These sandwiches are totally changeable... use your favorite meats/cheeses. The 'monte cristo' part is just the change from the typical grilled sandwiches!

2 pieces of sliced bread
2 pieces of sliced ham
2 pieces of sliced smoked turkey
2 small (or one large) slice of pepper jack cheese
pepper jelly

Put it all together and dip it in an egg wash (2 eggs, 3 tbsp milk to make 4 sandwiches). Then grill. (about 4 min on each side) Great served with a soup or fries!

Pumpkin Chocolate Chip Cookies

I have looked forever for a good pumpkin chocolate chip cookie recipe. I have tried tons! I used to buy these cookies in Utah- and they were the best! These cookies are just like the ones I used to buy! Awesome! They are my fav!!

Pumpkin Chocolate Chip Cookies

2 ½ c all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

½ tsp nutmeg

½ tsp salt

1 ½ c granulated sugar

½ c butter(1 stick) softened

1 c 100% pure pumpkin

1 large egg

1 tsp vanilla extract

1 12 oz bag chocolate chips

Preheat oven to 350*. Grease Baking sheets.

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto prepared baking sheets. Bake for 15-18 minutes or until edges are firm. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.

Banana Sour Cream Bread

Banana Sour Cream Bread

INGREDIENTS

1/4 cup white sugar

1 teaspoon ground cinnamon

3/4 cup butter

3 cups white sugar

3 eggs

6 very ripe bananas, mashed

1 (16 ounce) container sour cream

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

1/2 teaspoon salt

3 teaspoons baking soda

4 1/2 cups all-purpose flour

1 cup chopped walnuts (optional)

DIRECTIONS

Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.

In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.

Bake for 1 hour, until a toothpick inserted in center comes out clean.

Enchilada Sauce

Enchilada Sauce

3 tablespoons vegetable oil

1 tablespoon flour

1/4 cup chili powder

2 cups chicken stock

10 ounces tomato paste

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon salt

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.