December 26, 2011

Bacon and Tater Tot Breakfast Casserole

1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup
1 (8 ounce) container sour cream
1/2 cup butter, melted
1 (32 ounce) package frozen tater tots
1 package Lipton onion soup mix
2 cups shredded Cheddar cheese
Ground black pepper-to taste
1/2 cup Hormel Real Bacon Bits
1/2 cup crushed corn flakes


Mix soup, sour cream, butter, potatoes, onion soup mix, cheese and black pepper in a bowl. Spoon mixture in to a 9x13 casserole dish that has been sprayed with cooking spray. Sprinkle corn flakes over potato mixture.
Bake at 350 degrees F for 45 minutes or until hot.

Rate It!
Jen 8.5
Kile: 6.5
Kiley: 7.5
Madee: 7
Destrie: didn't have any

December 23, 2011

Cheese and Bacon Potato Rounds

Recipe and Photo found on Pinterest


4 baking potatoes, cut into 1/2 inch slices
1/4 cup melted butter
8 slices bacon - cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions


Preheat oven to 400 degrees F.
Brush both side of potato slices with butter; place them on an cookie sheet sprayed with cooking spray . Bake in the preheated 400 degrees oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted. Serve with sour cream or ranch dressing.

Rate It!
Jen: 8.5
Kile: 6.5
Kiley: 7
Madee: 8
Destrie: 8.6

December 16, 2011

Cinnamon Roll Cake

3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

*Recipe and photo from: Cookin Up North

Forgot to get ratings...this was good though. Tasted just like a cinnamon roll!

December 13, 2011

Crock Pot Cheesy Chicken Spaghetti

Recipe and Photo found on Pinterest

16 oz. dry spaghetti, cooked
1 lb. Velveeta Light (2%)Cheese
12.5 oz can chicken breast, drained & flaked
1 can 98% FF cream of mushroom soup
1 can 98% FF cream of chicken soup
10 oz. can diced tomatoes & green chilies (Rotel)
4 oz can mushroom stems & pieces, drained
(I used fresh mushrooms)
1/2 cup water
1 small onion, diced
1 med. green pepper, diced
salt & pepper to taste

Spray slow cooker with non-stick cooking spray. Combine all ingredients in slow cooker and stir to mix well. Cook on LOW for 2-3 hours. Stir again just before serving.

Rate It!
Jen: 7
Kile: 6.5
Madee: 8
Destrie: too spicey

December 8, 2011

Hasselback Potatoes

Recipe and Photo from:
tasty kitchen


2 whole Golden Potatoes
2 Tablespoons Butter
1 piece (about 2 Inches Long) Parmigiano-Reggiano, Sliced Thinly
⅛ teaspoons Garlic Powder
¼ teaspoons Kosher Salt
2 teaspoons Olive Oil
¼ cups Heavy Cream
¼ cups Cheddar Cheese Blend

Preheat oven to 400ºF. Scrub potatoes.

You need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.

Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and kosher salt. Drizzle the potato with olive oil.

Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.

Place back in the oven for 10-12 more minutes. Remove and serve!

*Did not get ratings...

November 25, 2011

Mandarin Spinach Salad with Poppy Seed Dressing

1 head lettuce
1 bunch spinach
3/4 lb. sliced mushrooms
3/4 lb. grated Swiss or Mozzarella Cheese
1 red onion
1/2 lb. bacon, cooked and crumbled
1 cup mandarin oranges, drained

1/2 cup slivered almonds
3 Tbsp. sugar

3/4 Tbsp. poppy seeds
1/3 Cup White vinegar
3/4 cup oil (Crisco, canola or olive oil)
1/3 cup sugar
1 Tbsp. grated onion
3/4 tsp. salt
2 Tbsp. mustard

*I add onion rings to the dressing… so that it flavors it, then I remove the rings.

Cook sugar and almonds over low heat until light brown.
Mix first 5 ingredients; sprinkle almonds, bacon.
Add oranges when ready to serve.
Serve with Poppy seed dressing.

Recipe from: Get Off Your Butt and Bake

Rate It!
Jen: 8
Kiley: 6
Madee: 8
Destrie: didn't have any

November 23, 2011

Cheerio Treats

Recipe and Photo from Kathie Cooks

• 1 c. sugar
• 1 c. corn syrup
• 1 c. creamy peanut butter
• 1 t. vanilla
• 5 c. Cheerios (I used Honey Nut Cheerios)

In a large sauce pan, combine sugar and corn syrup. Bring to boil over medium heat.

Allow mixture to boil for one minute and remove from heat.

Add peanut butter and vanilla to mixture and mix until smooth.

Add Cheerios and mix until all coated.

Drop mixture by spoonful onto waxed paper and allow to cool.

Makes approximately 2 dozen.

Rate It!
Jen: 7
Kile: 6
Madee: 7.5
Destrie: good

November 18, 2011

Supper On a Slice

This recipe comes from a cookbook I purchased a few years ago. It's called, "What's for Supper?", and is compiled by Marcia Chambers. Everyone in our family likes this. Destrie asks for 2nds and even Kiley and Madee like it.

It comes together quickly and uses ingredients I usually always have on hand. I usually cook half the recipe and freeze the other half of the meat mixture to use for another meal. It freezes well.

Sorry not picture...that will come later. Now, on to the recipe.

2 lb. ground beef-(can us less)
1 onion, chopped-(have used onion powder)
1 loaf french bread
14 oz. Ketchup
1 cup diced celery
1 tsp. salt
2 Tbsp. Worcestershire sauce
1/4 tsp. Pepper
1 can cream of mushroom soup
Cheddar Cheese-about 3/4 cup

Brown ground beef. Add onions and other ingredients. Cook to heat through.
Slice french bread lengthwise. Top with meat mixture. Sprinkle with grated cheddar cheese. Broil until cheese melts.

Rate It!
Jen: 8
Kile: 7.5
Madee: 8
Destrie: Good!

November 14, 2011

Dallas Cowboys Cake with Butter Cream Frosting

Destrie's birthday cake!
This is the frosting recipe I used.

Recipe from Jamie Cooks It Up!

1/2 C butter flavored shortening
1/2 C butter, softened
1/2 t vanilla
3 1/2 - 4 C powdered sugar
1-2 T milk

1. Put your shortening and softened butter in the bottom of a mixing bowl.
2. Add your vanilla and mix well.
3. Add your powdered sugar a little at a time. Add in a bit of milk as you go, as well.
4. The consistency is key here. You want it to be a bit sticky. When you dab your finger into it, the frosting should stick just a bit.
5. Add your coloring of choice.

Menu Planning Monday

I am trying to catch up from being sick and losing my voice last week. This means I have no time today to do any menu planning. It's going to have to be one of those "let's just see what happens" weeks, when it comes to meals.

We will be eating and I will be check back to see what I come up with. Have a great week, and here's to hoping things slow down a little.

November 10, 2011

Crispy Cheddar Chicken

Recipe and photo from: Jamie Cooks It Up!

4 large chicken breasts
2 sleeves Ritz crackers -(I had a lot left over)
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

1 14 ounce can cream of chicken soup
2 T sour cream
2 T butter

1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Rate It!
Jen: 8
Kile: 8.5
Kiley: didn't have any
Madee: 7.5
Destrie: good

November 8, 2011

Muenster Melts

This is more of an idea than a recipe...courtesy of my husband, Kile. He has been making these for years at work. My parents gave him a couple packages of Muenster Cheese, along with some other stuff for his birthday-because they knew it was his favorite. He made these for us to dip in our tomato soup...they are also good all on their own.

Items needed:
White Bread
Sliced Muenster Cheese

Top each slice of bread with Muenster cheese. Put in a toaster oven and cook until cheese is melted and bread is toasted.

Rate It!
Jen: 8
Kiley: 7
Madee: 8
Destrie: didn't have any

I was talking to my mom about this "recipe" the other day, and she told me that her dad, my Grandpa Harvey used to make these all the time!

November 7, 2011

Menu Planning Monday

Back on track with menu planning this week...

Madee's Choice:
Tomato Soup with
Grilled Cheese,
Open Face Muenster Melts,
and Peanut Butter sandwiches for dipping

Gourmet Chicken on Mashed Potatoes
Chicken Spaghetti Casserole/Tossed Salad
Bacon and Tater Tot Casserole/Toast and Jam
Burritos/Chips and Salsa
*Out for Destries Birthday Dinner

Other Yummies
Football Field Birthday Cake

October 30, 2011

Pretzel Spider Webs

Recipe and Photos from:
Making Memories

What you'll need:
* stick pretzels
* white melting chocolate
* raisins

Arrange the pretzels like this

Melt the chocolate according to package directions. Spoon into a plastic sandwich bag with a small hole cut in the tip.

Squirt some white chocolate in the middle to secure the pieces and then make 3 circles around the pretzels. Add raisins for spiders.

Boo Cups

Recipe and Photo From: Meet the Dubiens

What You Need

3/4 cup boiling water
1 pkg.(3 oz.) JELL-O Orange Flavor Gelatin
2 cups ice cubes
2/3 cup thawed COOL WHIP Whipped Topping, divided
8 miniature semi-sweet chocolate chips

Make It

ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice; stir 3 to 5 min. or until gelatin is thickened. Remove any unmelted ice. Whisk in 1/3 cup COOL WHIP until well blended. Pour into 4 dessert dishes. It will be pretty liquidy at this point but will firm up nicely in the fridge.

REFRIGERATE 30 min. or until firm.

Top with Cool Whip to make a ghost shape and add mini chocolate chip eyes.

October 28, 2011

Deviled Egg Eyeballs

Another fun Halloween idea! I have not made these yet, but I will be tomorrow!

Recipe and Photo from Recipe Shoebox

6 hard boiled eggs
1/4 c mayonnaise
1-2 tsp yellow mustard
salt/ pepper to taste
black olives
red and blue food coloring
piping bag

The Directions:
Slice your hard boiled eggs in half lengthwise. Scoop (or pop) out the yellow yolk into a small bowl.
Mash up the yolks with a fork and then add mayonnaise and mustard. Blend well to make as smooth as possible. Add salt and pepper according to your tastes. You may also want to add more mayonnaise or mustard depending on your taste. Add a couple drops of blue food coloring and mix well.

Cut your olives into slices. You can choose to leave them round and have round black eyeballs in the middle, or cut smaller pieces of olive to represent the iris. Place your olives in the middle of the yolk.

Squeeze a little red food coloring onto a plate or even a spoon to use. Take the tip of your toothpick and dip it in the food coloring. Now draw red squiggle lines to make it look like the eyes are blood shot.

Marshmallow Ghosts

I have not actually made these yet, but I wanted to post before Halloween so you would have a chance to make this super cute treat! I will be making mine this weekend and I can't wait!

*I had a lot of chocolate left over...enough to do another bag of marshmallows!

You will need a food marker for the ghost face, which I heard you could buy at Walmart. I couldn't find any when I looked though. I would guess Hobby Lobby or Michaels carries these markers?

*Could not find a food marker, instead bought a bottle of Wiltons black icing in a jar. I used a lollipop stick to stamp on the ghost face.

** Adapted from Yum! Magazine for Kids

1 1/2 cups semisweet chocolate chips

1 Tablespoon shortening

Graham Cracker crumbs

Pretzel sticks

Large Marshmallows

Draw a ghost face on Marshmallows.

Melt the chocolate chips and shortening together in the mircrowave for about 1 minute. Stir until completely melted – don’t overheat or you’ll burn the chocolate!

Stick a pretzel stick into the marshmallow. Dip the bottom of the marshmallow in the chocolate and then in the graham cracker crumbs.

Set on a parchment lined cookie sheet and place in the frig for about 15 minutes, or until chocolate sets.

October 24, 2011

Menu Planning Monday

Ok, so I have been falling behind on getting all the meals that I have planned to make-actually made. This week I will play "catch up" going back over the last few weeks to make some recipes that never became a reality.

Here are the ones I am hoping to actually get to this week.

3 Meat Soup
Hasselback Potatoes and Steak
Beef Tenderloin Steak, Cheesy Ranch Twice Baked Potatoes

Boo Cups
Watermelon Lemonade
Apple Cookies with Carmel

Ok- we will just try to accomplish this much this's to hoping it happens.

October 23, 2011

Parmesan Garlic Rolls

24 frozen Rhodes rolls
5 tbsp. melted butter
parmesan cheese-to taste
garlic salt-to taste

Place frozen rolls in well greased muffin tin. Brush butter on tops with a pastry brush-this was Destrie's job.
Sprinkle parmesan cheese and garlic salt on top.
Let rise according to the directions.
Bake according to the directions on roll package.

Rate It!
Jen: 8
Kile: 8
Destrie: good

October 22, 2011

Johnny Fries

This is a recipe for baked Fries. This lovely seasoning makes them absolutely delicious.

I have also sprinkled this seasoning on french fries after they have come out of the fryer. YUM! Anyway, on to the recipe.

4 large russet potatoes
4 Tbsp.extra virgin olive oil
Johnny's salt-to taste

Wash potatoes, pat dry, cut into wedges. Coat with light layer of olive oil. Sprinkle with Johnny's salt. Bake in 350 degree oven for about an hour.

*variation-can coat fries in buttermilk instead of olive oil before baking... I will try this next time!

Rate It!
Yum! from everyone

October 18, 2011

Pumpkin Bread

Recipe and photo from My Baking Addiction

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
2 teaspoons pure vanilla extract
2 1/2 cups sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
2 tablespoons pumpkin pie spice

1. Preheat oven to 350 degrees F. Grease and flour two loaf pans.
2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine pumpkin, eggs, oil, water, vanilla and sugar until well blended.
3. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined.
4. Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans.
5. Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.

* I added 1/2 bag of chocolate chips

Rate It!
Jen: 8
Kile: 8.5
Madee: 8
Destrie: 10

October 17, 2011

Menu Planning Monday

We are looking at a busy fun filled week ahead of us. The kids will be out of school on Thursday and Friday, so we plan on making some yummy treats. Here is a look at what we will be eating this week:

Mom's Chicken Noodle Soup/ BreadSticks

Healthy Johnny Fries-
*****Yes sometimes we just eat fries for dinner! Especially when we have all those lovely Idaho potatoes to eat! But these are at least kinda healthy and not fried, so it's all good...right?

3 Meat Soup with Garlic Parmesan Rolls

Scalloped Hasselback Potatoes with Steak and Beans

Cheesy Chicken and Broccoli Rice Bake

Other Yummies:
Pumpkin Bread
Boo Cups
Watermelon Lemonade
Apple Cookies with Carmel

October 13, 2011

Zesty Ground Beef Potato Topper for Baked Potatoes

*picture to come soon!

1 lb. ground beef
2 T. oil
1 pkg. Lipton dry onion soup mix
1 tsp. paprika
1 8 oz sour cream

Brown ground beef in oil until no longer pink. Add onion soup mix, Remove from heat, stir in paprika and sour cream. Spoon over baked potatoes.

*Recipe from my new potato cook book

Rate It!
Jen: 8-
Kile: not home
Kiley: not home
Madee: 6
Destrie:6...he had only one bite.

October 11, 2011


Well, you may have noticed there was no menu planning going on here yesterday. We were at the condo at Snowbird and got home late last night. The hubby is in St. George this week for training so it's just me and the kiddos and Kiley is working most nights. I will have a few more potato recipes to share though this week and us girls plan on making some fudge later in the week, so check back for that. Kiley is getting a recipe from her friend Emmy, who makes fudge often with her mom. Can't wait it's going to be fun! Have a great week!

October 7, 2011

Parmesan Potato Wedges

*Recipe from my mom- DeeAnne Godfrey

3-4 Russet Potatoes
1/2 butter-or
I Can't Believe It's Not Butter Spray
Parmesan Cheese
Garlic Salt
Mrs. Dash Seasoned Salt
Parsley Flakes

Wash potatoes and cut into wedges. Lay on cookie sheet. Drizzle butter over all potatoes. Sprinkle with garlic salt, Mrs. Dash, parsley flakes, and parmesan cheese. Make sure potatoes are evenly covered with seasonings. Bake at 350 degrees until fork tender. Serve with sour cream or ranch dressing for dipping.

Rate It!
Jen: 8.5
Kile: not home
Kiley: didn't have any
Destrie: good

October 6, 2011

Beef Stew with Potatoes

Recipe and photo from Jamie Cooks It Up

1 pound beef stew chunks
4 carrots, sliced
4 medium potatoes, cubed
1 large onion, cut into chunks
1 bay leaf
1 1 oz. package Lipton Onion Soup Mix
2 10.5 oz cans cream of mushroom soup
1 8 oz can tomato sauce

1. Cut up your vegetables.
2. Spray the inside of your crock pot. Layer the beef, carrots, potatoes, and onion in the crock. Place the bay leaf on top.
3. In a medium sized bowl combine the Soup Mix, cream of mushroom soup (undiluted) and tomato sauce. Stir them all around until mixed well.
4. Pour the soup mixture over the top of the veggies and beef. Don't stir.
5. Cook on high for 4 hours, or on low for 8. Remove bay leaf before serving.

Rate It!
Jen: 7
Kile: 8
Kiley: not home
Madee: 5
Destrie: ok

October 4, 2011

Country Boy Microwave Scramble

*Recipe from my new potato cook book

1 large potato-peeled and diced
1/4 cup chopped onion
1/4 cup chopped green pepper
4 eggs
1/4 cup milk
1/4 tsp salt
1/8 tsp pepper
dash garlic powder

Combine potato, onion, and pepper in a greased 9x13 pie plate. Cover with plastic wrap and microwave on high for 4 to 5 minutes. In separate bowl combine eggs, milk and all other ingredients. Beat slightly. Pour egg mixture over ingredients in pie plate. Cover and microwave on high for 4 minutes-stirring after 2 minutes. Let stand 1 minute before serving.

Rate It!
This meal came together quickly when I was in a pinch for time. Not a fancy dish... just your basic eggs and potatoes. We liked it enough to eat again- not really something we felt the need to rate though.

October 3, 2011

Menu Planning Monday

Announcing our "theme" for the month....

It's Potato Month here on the blog!!!

I will be featuring several potato recipes...from potato toppers, to side dishes, and on to soups and main dishes. There will even be some bread and roll recipes and also, are you ready for this???...dessert recipes that use potatoes. There will also be some fun Halloween recipes popping up here on the blog-because of my great love for Halloween! Get ready...Here we go!

Every September, a trek is made to Grace, Idaho to get potatoes. Check out how big these potatoes are. We had a baked potato bar for dinner last night and one potato fed me, Kile, and Destrie!

Let me tell you, this is one of my favorite times of year. Those of you who know me know that I LOVE potatoes. If I had to pick one food to eat the rest of my life, it would be a potato.... in some shape or form!

This year, there was a cookbook available at the place where we get our potatoes, so several recipes will come from this book.

My menu plan for the week:

Grilled Cheese Sandwiches, Potato Wedges, Watermelon

Potatoes with Zesty Ground Beef Topping, Grapes

Beef Tenderloin Steak, Cheesy Ranch Twice Baked Potatoes

Country Boy Microwave Scramble with Toast

Light Potato Soup, Breadsticks

Also, if any of you have a favorite potato dish...please send me your recipe. I would love to try it!

September 26, 2011

Menu Planning Monday

This week I will take a slight break from menu planning. There are a few recipes I never got to from weeks past, so I will be fitting them in to the schedule this week. We will also be grilling some burgers and trying to enjoy this lovely Fall weather while we have it.
So, stay tuned as I play catch up this week and be sure to check back next Monday-I have a theme month planned...yes I did say month. I will be explaining soon. Have a great week.

September 23, 2011

Slow Cooker Mac and Cheese

*Sorry.. no picture

2 cups elbow macaroni, cooked, drained, rinsed with hot water (about 3 cups cooked macaroni)
2 tablespoons real bacon bits
1/4 cup finely chopped onion
1 can (14.5 ounces) stewed tomatoes, undrained
1 1/2 cups (6 oz) shredded mild Cheddar cheese
1 (10 3/4 oz) can condensed cream of mushroom soup or cream of celery

In a slow cooker, combine macaroni, bacon bits, onion, undrained stewed tomatoes, and Cheddar cheese. Pour mushroom soup over top. Mix well to combine. Cover and cook on LOW for 3-4 hours. Mix well before serving.

This is simple, money saving recipe-nothing gourmet or fancy. It tasted good and was easily thrown together with basic ingredients that people normally have on hand.

*Kiley sprinkled parmesan cheese on hers... and I forgot to get her and Madee's ratings!

Rate It!
Jen: 7
Kile: 7
Destrie: good

September 19, 2011

Menu Planning Monday

This week is looking like it's going to be pretty busy. It is Sky View's Homecoming, we have flag football practice and a game, and so on and so on...
Anyway, here is a look at my plan for the week:

Dinner at our friends house-
I am taking a treat-not sure what yet

Chili Cheese Dogs/Watermelon
Slow Cooker Mac and Cheese
Red Potato Bites with Sticky Chicken
Stir Fry with Rice

Other Yummies:
Cinna Sticks

September 16, 2011

Lemon Chicken Rice Soup

Recipe and photo from Recipe Girl

7 cups chicken broth
1 cube chicken bouillon
1/2 cup uncooked regular rice
1/3 cup diced carrots
1/3 cup diced celery
1/3 cup finely chopped onion
1 1/2 cups cooked chicken, diced or shredded
2 Tablespoons butter
2 Tablespoons all-purpose flour
3 large eggs
4 Tablespoons freshly squeezed lemon juice
salt and pepper to taste
lemon slices for garnish
sliced green onions for garnish


1. In large saucepan, combine chicken broth, bouillon, rice, carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, or until rice and vegetables are tender. Stir in chicken. Remove from heat and set aside.

2. In small saucepan, melt butter over medium heat. Stir in flour. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in 2 cups of the broth; cook until slightly thickened, stirring constantly. Remove from heat and set aside.

3. In a small bowl, beat eggs until frothy. Gradually beat in lemon juice and 2 cups of the thickened broth mixture. Slowly add egg mixture to the rest of the broth mixture in the large saucepan, stirring constantly. Heat gently until soup thickens enough to coat a spoon, stirring frequently (do not boil). Add salt and pepper to taste.

4. Ladle into soup bowls and garnish each with a lemon slice and a sprinkle of green onions.

Rate It!
Jen: 8.5
Kile: 8.5
Kiley: didn't have any
Madee: 6.5
Destrie: good

September 15, 2011

Chicken Enchilada Nachos

Recipe and Photo from Real Mom Kitchen

1 (15 oz) can of corn, drained
1 (15 oz) can black beans, drained and rinsed
1 (12.5 oz) can Swanson Premium Chicken, drained and broken up
(I used 4 chicken tenders I cooked for 6 hours in the crock pot and shredded)
1 (10 oz) can enchilada sauce
1 (10 3/4 oz) can Campbell’s cream of mushroom soup
1 (4 oz) can green chiles
tortilla chips

Any other additional toppings you desire such as fresh chopped cilantro, shredded cheese, sour cream, diced green onion, sliced olives, etc.

In a large sauce pan, combine corn, beans, chicken, enchilada sauce, mushroom soup, and green chiles. Cook over medium heat while stirring. Cook until heat through.
Serve over tortillas chips and top with any desired toppings.

Rate It!
Jen: 8.5
Kile: 8.5
Kiley: 7
Madee: 7
Destrie: he didn't like the black beans

September 13, 2011

Veggie Stuffed Twice Baked Potatoes

Recipe adapted from: Cooking During Stolen Moments

8 medium sized Russet potatoes
1/2 c. milk
1/3 c. sour cream
1/4 c. butter, melted
1 t. salt
1 t. garlic powder
1/2 t. black pepper
1/3 cup broccoli, finely diced or shredded
1/3 cup carrots, peeled and finely diced or shredded
1/3 cup Hormel Real Bacon Bits
1 c. shredded cheddar cheese

1. Scrub potatoes and pierce several times with a fork. Place on a baking sheet and bake at 375 degrees for about an hour, until soft to the touch. Cool until easy to handle. (I cooked mine in the microwave for about 20 minutes.)

2. Cut potatoes in half lengthwise and scoop out the potato to with 1/4 inch of the skin, being careful to leave the skin intact. Place the scooped out potatoes in a large bowl and mash until smooth.

3. Stir milk, butter and sour cream into the potatoes until creamy. Add remaining ingredients and stir until completely combined. Spoon the filling into the potato shells.

4. Bake at 350 degrees for 15-20 minutes, until lightly browned and crisped on top. If you want the top to be extra crispy and browned, place under a broiler for about 3 to 5 minutes.

Rate It!
Jen: 8
Kile: 7.5
Kiley: not home
Madee: 6.5
Destrie: ok

September 12, 2011

Menu Planning Monday

Here is our Menu for the upcoming week;

Veggie Stuffed Twice Baked Potatoes
Quick Chicken Enchilada Nachos
Breakfast Potato Hash
Thai Peanut Saute
Lemon Chicken Rice Soup

Other Yummies:

Cheesy Bacon Ranch Pull Apart Bread
Strawberry Watermelon Agua Fresca

September 11, 2011

Lemon Crumb Squares

Recipe and photo from What's Cookin?

1 ⅓ cup all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1½ sticks of butter, slightly softened
1 cup brown sugar (lightly packed)
1 cup oats
1 can (14 ounce) sweetened condensed milk
½ cups lemon juice
zest of 1 lemon

Preheat oven to 350 degrees.
Mix butter and brown sugar until well combined.
Sift together flour, salt, and baking powder.
Add oats and flour to butter/sugar mixture and mix to combine.
Press half of oat crumb mixture into the bottom of an 8 x 11 inch pan. You can use a 9 x 13 pan; it will just be thinner.
Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Sprinkle the remaining crumb mixture on top of lemon layer but don’t press. You want the top to be a thick crumbly texture, It should resemble the top of an "apple crisp".
Bake for 20 to 25 minutes, or until golden brown.
Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.
Serve cool.

Rate It!
Jen: 7
Kile: 5
Kiley: 7.5
Madee: 7
Destrie: good

* I think these were a little too "lemony" for our time I would make with a little less lemon juice.

* Funny thing... these were better the 2nd day! Not sure why but everyone here agreed!

September 7, 2011

Crash Hot Potatoes

Recipe and Photo from Pioneer Women

12 whole Small Round Red Potatoes
3 Tablespoons Olive Oil
Salt To Taste
Black Pepper To Taste
Rosemary, Thyme, Chives To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in potatoes and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary, chives and thyme.

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Rate It!
Jen: 8
Kile: 7.5
Madee: 5
Destrie: ok

September 5, 2011

It's Back!

Since summer is over, it's time to get back to schedules and planning and all that garbage.
Can you tell I am sad that summer is over?
Anyway, Menu Planning Mondays are back here on the blog. Be on the look out for lots of yummy recipes! This week we will be eating:

Taco Salads
Turkey Steaks in the Crock Pot/Crash Hot Potatoes
Ramen Stir Fry
Sandwiches/Broccoli and Cauliflower Salad
Beef Stroganoff/Corn

Lemon Crumb Bars

August 23, 2011

Strawberry Julius

1 1/2 cups fresh strawberries, tops removed
3/4 cup water
1 tsp vanilla extract
1/4 cup sugar
2 cups ice

Combine all of the ingredients in a blender and blend on high speed 45-60 seconds, until mixture is very smooth and frothy. Use slightly less ice for a thinner consistency; use slightly more for a thicker shake-like consistency.
Serves 4

Rate It!
Jen: 7
Kile: not home
Kiley: 6
Madee: 6.5
Destrie: good

August 17, 2011

Spaghetti Bread

*Recipe and Photo from Rhodes


1 Loaf Rhodes Bread Dough thawed to room temperature
6 ounces spaghetti, cooked
1 cup thick spaghetti sauce
8 ounces mozzarella cheese, cut into 1/2-inch cubes
1 egg white, beaten
Parmesan cheese
parsley flakes


Spray a baking sheet with non-stick cooking spray.
Roll loaf into a 12x16-inch rectangle.
Cover with plastic wrap and let rest 10-15 minutes.
Cook spaghetti according to package instructions.
Drain and let cool slightly.
Remove wrap from dough.
Place spaghetti lengthwise in a 4-inch strip down center of dough.
Top with sauce and cheese cubes.
Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling.
Then braid strips left over right, right over left.
Finish by pulling last strip over and tucking under braid.
Brush with egg white and sprinkle with Parmesan cheese and parsley.
Bake at 350°F 30-35 minutes or until golden brown.

Rate It!
Jen: 8.5
Kile: 8.5
Kiley: 8
Madee: 8
Destrie: good

August 15, 2011

Parmesan and Garlic Linguine

Recipe and photo from What's Cookin?

1/2 pound linguine pasta
2 tablespoons salted butter
1/4 cup heavy cream
1/2 clove garlic, finely minced
salt & pepper, to taste
1/2 cup reserved cooking liquid from pasta
3/4 cup freshly grated parmesan
fresh parsley, for garnish {optional}

Bring large pot of water up to boil. Sprinkle in a generous amount of salt and stir in pasta. Cook linguine until al dente and drain, reserving 1/2 cup cooking liquid. Place linguine back into hot pot and stir in butter, cream, garlic, salt, pepper and cheese until butter and cheese start to melt and create a sauce. Pour in some pasta water to get the sauce to the consistency you want. {I only used about 3 tablespoons.} Taste and adjust seasonings accordingly. Pour onto serving platter and top with fresh parsley and more grated cheese.

Rate It!
Jen: 7.5
Kile: 6
Kiley: 7.5
Madee: 7
Destrie: good

August 11, 2011

Stuffing Chicken

Recipe from Jamie Cooks It Up
4 chicken breasts, pounded out flat
(I used 10 or so chicken tenders)
8 slices Swiss cheese (or about 3/4 C shredded cheese)
1 can cream of mushroom soup
1 c milk
1 Stove Top Stuffing box- chicken flavored
1/4 C butter melted

1. Spray the inside of your crock pot.
2. Lay the chicken out flat in the bottom of the dish.
3. Cover with the cheese.
4. Mix the soup and the milk together and pour over the top of the cheese.
5. Dump the box of stuffing over the top, and drizzle butter over it.
6. Cook on high for 4 hours. The last 1/2 an hour turn the lid sideways, so that some of the stream can escape. You don't want your stuffing to be soggy.

Rate It!
Jen: 7.5
Kile: 7.5
Kiley: 8
Madee: 7
Destrie: good

August 10, 2011

Sassy Tailgate Sandwiches

*Recipe adapted from
Taste of Home Cooking Magazine

12 Hawaiian sweet rolls, split
1 lb. shaved Black Forest ham
12 oz. Gruyere cheese-sliced
1/2 (8 oz.)Philadelphia Chive and Onion Cream Cheese
1/2 cube melted butter
1/2 cup I Can't Believe It's Not Butter
1/4 c. Grated Parmesan cheese
1 Tbsp. Worcestershire sauce
1 1/2 tsp. minced onion flakes

Arrange bottoms of rolls in greased 9x13 baking dish.
Layer ham and cheese on each roll.
Spread cream cheese on each roll top.
Place roll on top of cheese.
In a small bowl, combine the butter, parmesan cheese, Worcestershire sauce and onion flakes.
Pour over sandwiches.
Let stand for 20 minutes.
Cover with tin foil and bake at 350 degrees for 20 minutes.

Jen: 8
Kiley: 7
Madee: 8

August 8, 2011


Check out my previous post, for an update on the salad dressing for the Chicken Napa Salad.
New recipes to come soon!

August 3, 2011

Chicken Napa Salad

Recipe and photo from Your Homebased Mom

Crunchy Topping:
1 pkg. chicken flavored ramen noodles
1/4 C butter
1/2 C sesame seeds
1/2 C blanched slivered almonds

Break up the noodles and combine them sesame seeds and slivered almonds in a frying pan add butter and toast them until they are golden brown. Be sure to stir frequently so they don’t burn. Add ramen seasoning packet and set aside to cool.

1 lg head of napa cabbage, shredded
6 green onions, chopped
chicken-cooked and shredded
Put these ingredients in a serving bowl.

1/4 C canola oil
1/4 C white wine or regular white vinegar
1 Tbsp soy sauce
1 Tbsp sesame oil
1/8 C sugar
Stir ingredients to combine. Put dressing in fridge.

Rate It!
*I take back what I previously said about this dressing. But, I do want to say this...make the dressing a day before you want to serve it. When I had this salad several days later, I LOVED the dressing and so did Madee. It tasted alot like the dressing serving served at Takara.

Jen: 8
Kile: 6.5
Kiley: 7.5
Madee: 8
Destrie: not good

Smore's Carmel Popcorn

*Recipe and photo from: Your Homebased Mom

16 cups popped corn

1 C brown sugar
1/4 C Karo syrup
1/2 C butter

Cook sugar, syrup and butter in a glass bowl in microwave on high for one minute. Stir and repeat for a total of five minutes. Should be hot and bubbley.


1/2 tsp baking soda
1/2-1 tsp vanilla

Mix until foamy. Put popped corn into a brown grocery bag. Pour syrup into bag. Stir to coat. Fold bag over. Place in microwave and microwave for one minute and shake. Repeat. Microwave 30 seconds and shake. Repeat.

Pour popcorn out to cool on wax paper.

Now, you will need:
2-3 C of miniature marshmallows
2-3 C of Golden Graham cereal
1 pkg. of chocolate chips (I used milk chocolate)

Spread caramel corn onto two parchment lined cookie sheets to cool. Sprinkle with marshmallows and cereal. Melt chocolate chips and then drizzle chocolate over mixture. Allow chocolate to set up.

Rate It!
Jen: 8
Kile: 8
Kiley: 7
Madee: 7.5
Destrie: good

August 1, 2011

Raspberry Cream Cake

Recipe from Joyclyn Fisher

1 white cake mix + ingredients to make
1 pkg. Danish Dessert
1/3 c. sugar
1 3/4 c. water
2 c. raspberries
8 oz. cream cheese- softened
1 1/2 c. powdered sugar
8 oz. whipped topping

Make white cake and bake according to package directions.
Set aside to cool.
In a saucepan, combine Danish Dessert, sugar,and water.
Cook on medium heat until dissolved and thickened.
Cool and add berries to mixture.
In a separate bowl, mix together with a hand mixer- cream cheese, powdered sugar, and whipped topping.
Spread cream cheese mixture over white cake.
Pour raspberries mixture on top.
Refrigerate to set.

Rate It!
Jen: 8
Kile: 8
Kiley: 7.5
Madee: 7.5
Destrie: Good

July 22, 2011


Recipe and Photo from Cooking With Carrie

For the donuts
1 refrigerated tube of 10 biscuits (the smaller tubes, not Grands.
Use a small circular cutter (the cap of a 2-liter works well) to cut circles in each biscuit.

For the glaze
1/4 stick butter
1 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk
Melt the butter in the microwave and add the powdered sugar, vanilla and milk. Stir until combined.

Start heating the oil. I set my deep fat fryer at 350 degrees.

Place a few donuts in the oil and cook until browned (1-2 minutes). Flip and cook for another 1-2 minutes until browned.
Pull the donuts out of the oil and set them on a cooling rack (or paper towels) to drain the excess oil. While the donuts are warm, dip them in the glaze or a cinnamon and sugar mixture.

Rate It!
Jen: 8
Kile: 7
Kiley: 7
Madee: 7
Destrie: good

July 21, 2011

Cuppa, Cuppa, Cuppa Cake

This is a version of Truvy’s “Cuppa Cuppa Cuppa Cake” from Steel Magnolias.

Have you seen that movie? Granted it was a year or two ago ;) or twenty, but who's counting?

To paraphrase Truvy, it’s a cuppa flour, a cuppa sugar, a cuppa fruit cocktail with the juice. Mix it and bake it till brown and bubbly.

*Recipe and Photo from Pioneer Woman

1 cup Self-Rising Flour
1 cup Sugar
1 can Fruit Cocktail With Juice
Softened Butter, For Pan
Unsweetened Whipped Cream, For Serving

Preparation Instructions

Preheat oven to 350 degrees. Grease 8-inch square baking dish with butter.

Stir together flour, sugar, and fruit cocktail with juice until just combined.

Pour into buttered pan and bake until warm and bubbly, about 35 minutes.

Serve warm with unsweetened whipped cream or ice cream like Truvy did.

Rate It!
Jen: 7.5
Kile: -
Kiley: 8
Madee: 6.5
Destrie: good

July 20, 2011

Lemon Melts

*Recipe from my cousin, Christa Young

1 c. soft (not melted butter)
2/3 c. corn starch
1/2 c. powdered sugar
1 c. flour

Creme together the butter and sugar, then add the cornstarch and flour. Mix well, drop by teaspoons onto ungreased baking sheets. Bake at 325 for 7-10 min. Do not brown. Make small..they are rich..Frost when cool.

Frosting Ingredients:
1/4 c. butter
juice of 1 lemon
grated lemon peel
1/2 lb. powdered sugar

Mix butter and powdered sugar, gradually add lemon juice until desired consistency and add lemon peel.

July 17, 2011

Dutch Oven Cooking

I just spent a week at Girl's Camp-where I participated in a Dutch Oven Cook Off Contest.  I have NEVER cooked using a Dutch Oven.  I figured it was about time I learned.  Following is a chart I found that I thought would be helpful as I begin this quest to learn the art of Dutch Oven Cooking.  Look for several Dutch Oven recipes to come as I embark on this endeavor.

Approximate Number of Briquets For Temperature Control
Temp 10″ 12″ 14″
°F Top Bottom Top Bottom Top Bottom
300 12 5 14 7 15 9
325 13 6 15 7 17 9
350 14 6 16 8 18 10
375 15 6 17 9 19 11
400 16 7 18 9 21 11
425 17 7 19 10 22 12
450 18 8 21 10 23 13
500 20 9 23 11 26 14

Dutch Oven Potatoes

*Recipe from Kile Fisher

5 lbs. Russet Potatoes-peeled and thinly sliced
1 lb bacon
2 cubes butter
salt and pepper to taste
3/4 of a 2 lb bag of Shredded Sharp Cheddar Cheese

Prepare your charcoal.  We used 12 coals on bottom and 12 coals on top.
(We were using a #12 Dutch Oven.)

Brown bacon in Dutch Oven.
Add potatoes, butter, salt and pepper.
Keep an eye on the potatoes, stirring often.
When potatoes are cooked, about an hour-add cheese and stir.
Top with more cheese to serve.

Rate It!
Jen: 10
Kile: 10
Kiley: -
Madee: 7.5
Destrie: didn't have any

July 5, 2011

New Food Finds

The other  night, we were struggling for ideas of what to eat for dinner.  Kile had the idea to take the family to Walmart and let each person choose an item for our meal.  We picked an "International" theme for our dinner menu.  Following is a list of what foods we chose and our rating for each item.

I chose Mexican food:  Sweet Corn Salsa and Queso Dip with Corn Chips
Rate It!

Salsa                                                       Queso
Jen: 8                                                     Jen: 7.5
Kile: 6                                                    Kile: 7.5
Kiley: 4                                                  Kiley: 7
Madee: 7                                               Madee:  6.5
Destrie: didn't have any                  Destrie:  -

Next up was Eggrolls-Madee's choice

Rate It!
Kile: 6.5
Kiley: 5
Madee: 7.5
Destrie: didn't have any

Then it was on to Pasta- Kiley's choice
 Rate It!
Jen: 5 - had no flavor
Kile: 5.5
Kiley: 6
Madee: 7
Destrie: good

Kile choose to make fajitas.  Using this...
Rate It!
Jen: 9
Kiley: 8
Madee: 7
Destrie: didn't have any

It was fun to try all these different foods.  A few of them we will be buying again.  We would like to find a great recipe to season meat for Fajitas...if anyone has one, send it our way.

June 30, 2011

Rotini Pasta Salad

  • 36  ounces  Rotini Pasta
  • 1 1/2cups Italian salad dressing
  •  1 1/2 cups mayonnaise
  • 3/4 teaspoon ground black pepper
  • 3/4 teaspoon salt
  • 3 cups chopped fresh cauliflower
  • 3 cups cubed Cheddar cheese
  • 3/4 cup chopped celery
  • 3/4 cup finely chopped green pepper
  • 1/2 cup Hormel Real Bacon Bits

Cook pasta according to package directions. Drain and rinse in cold water.  Mix Italian salad dressing, mayo, salt and pepper until combined.  Add mixture to pasta. Add remainder of ingredients and stir to combine.

Rate It!
Jen: 8
Kile: 7.5
Kiley: 7
Madee: 8.5
Destrie: didn't have any

June 24, 2011

Layered Drinks

Idea from:  Sisters Cafe

Choose 2-3 drinks with different sugar contents for the layers (for example: 30 g sugar, 15 g sugar, 0 g sugar).  Now fill your cup with ice all the way to the top.  Pour the drink with the highest sugar content into the cup, filling it approximately one third full.  For the second layer, pour the second drink with the lower sugar content slowly through the ice to fill approximately the second third of the glass full.  Finally, pour the sugar-free or lowest sugar drink slowly through the ice until you’ve reached the top of the glass.  Enjoy!

I used these drinks.

*For a 4th of July Layered Drink use: Sobe Pina Colada, Gatorade Fruit Punch, G2 Blueberry-Pomegranate.

*No rating needed-these were so fun and loved by everybody!