Ham and Potato Casserole

Recipe from Allrecipes.com

• 6 small potatoes, peeled and cubed
• 3 tablespoons butter
• 2 cups cubed fully cooked ham
• 1 small onion, finely chopped
• 1/4 cup butter

• 3 tablespoons all-purpose flour
• 1 1/2 cups milk
• salt and ground black pepper to taste
• 1 (8 ounce) package shredded Cheddar cheese
• 1/4 cup bread crumbs

Directions

1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Grease a 9x13 baking dish.
4. Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
5. Stir potatoes into ham mixture; transfer to the prepared baking dish.
6. Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
7. Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
8. Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
9. Pour sauce over ham and potatoes.
10. Sprinkle bread crumbs atop casserole.
11. Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes 
 

 Rate It!!!

Jen: 7

Kile: 6.5

Kiley: 5

Madee: 6.5

          Destrie: good

Italian Seasoned Red Potatoes

Ingredients:
Red Potatoes
Olive Oil
1 pkg. zesty Italian dressing mix
Minced Onion Flakes
Salt and Peppet

Scrub red potatoes.
 Cube with skin left on.
 Put in a 9x13 baking dish.
Drizzle with extra virgin olive oil, coat with a package of zesty Italian dressing mix and stir to coat, add minced onion flakes for flavor, salt and pepper to taste.
 Cook 400 degree oven for 45 minutes or until tender.
 Top with grated Parmesan cheese.

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

Homemade Soft Pretzel Bites

Ingredients:

Soft Pretzels:
1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast (2 1/4 teaspoons)
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
Vegetable oil
3 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt

Directions:

For the Pretzels: Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
Preheat the oven to 425 degrees F.
Bring the water to a boil in a small roasting pan over high heat and add the baking soda.
Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.
Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce.

*If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix-soft cream cheese-about 3 T, powdered sugar, a teaspoon of vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar. I don't measure. I just guess until the consistency is right.*
Recipe makes a lot of bites-perfect for sharing!

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

Recipe and Photo from: Two Peas and Their Pod

Sweet and Sour Chicken

 Recipe and Photo from Jamie Cooks It Up

4 large chicken breasts
2 T olive oil
1 1/4 C sugar
3/4 C vinegar
1 C cold water
1 t chicken bullion granules (or 1 bullion cube)
7 T ketchup
2 T soy sauce
1/4 t ginger
1/2 C pineapple or apple juice
2 1/2 T corn starch
1. Cut your chicken breasts up into medium-sized chunks, 2-3 inches will do. Heat a large skillet over medium high heat. When it's nice and hot pour 2 tablespoons olive oil into the pan, allow it to get hot and then place your chicken carefully into the pan. Sprinkle it with a bit of salt and pepper. Let the chicken cook, stirring occasionally and pouring any excess liquid from the chicken into the sink.
2. While your chicken is cooking make the sauce. You'll need a medium-sized mixing bowl and 1 1/4 cup sugar, 3/4 cup vinegar, 1 cup cold water, 1 teaspoon chicken bullion granules (or 1 bullion cube), 7 tablespoons ketchup, 2 tablespoons soy sauce, 1/4 teaspoon ginger, 1/2 cup pineapple or apple juice and 2 1/2 tablespoons of corn starch. Pour it all into your bowl and stir it around with a fork until all ingredients are combined.
3. When your chicken is nice and golden brown on the outside (should only take about 10 minutes)pour the sauce over the top of it. Give everything a nice stir.

4. Turn up the heat just a bit and let it come to a boil, it should start to thicken up pretty easily for you. Turn the heat back down and let it simmer for about 10 minutes, or until the chicken is cooked through and the sauce is nice and thick.
 
Rate It!
Jen:7.5
Kile:  7
Kiley: 7
Madee: 7
Destrie: he liked the chicken, not the sauce

Broccoli Cheese Soup

 

 

 

Ingredients:

• 1 1/2 c. Shirley J Whisk Bliss Original
• 1 lbs Fresh Broccoli Cut Into Bite-Size Pieces
• 6 c. Water
• 3 c. Cheddar Cheese, Grated

Directions:

In large stock pot combine broccoli and 3 cups of the water, bring to a boil and cook for 5 minutes. Add remaining water and Whisk Bliss Original and stir well. Bring mixture back to a boil and add cheese, simmer for 3-5 minutes. Serve. Garnish individual bowls of soup with shredded cheese, if desired.

Recipe and Photo from Shirley J

*If anyone is interested in Shirley J products...I have a friend who can hook you up...just let me know!

Rate It!
Jen: 9
Kile:8.5
Kiley: not home
Madee: not home
Destrie: 10 x 10- I guess he likes it!!!

Pumpkin Chocolate Chip Muffins

 

 

 *Recipe adapted and Photo from All Recipes

 

 Ingredients:

 2 cups Pumpkin Puree

3 cups flour

2 cups sugar

2 tsp. baking soda

1/2 tsp baking powder

2 tsp. ground cloves

2 tsp. ground cinnamon

2 tsp. ground nutmeg

1 tsp. ground allspice

1 tsp. salt

2/3 cup vegetable oil

3 eggs

 mini semi sweet chocolate chips

 

Directions:

1. Preheat oven to 350 degrees.  Line muffin tin with paper muffin liners
2. In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth.  Add chocolate chips.  Scoop batter into prepared muffin cups.
3. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Lemon Pasta

 2/3  cup olive oil

2/3  cup grated Parmesan cheese

1/2  cup fresh lemon juice (from about 2 lemons)

3/4  teaspoon salt, plus more to taste

1/2  teaspoon freshly ground black pepper, plus more to taste

1 pound spaghetti (or other pasta of your choice)

1 tablespoon lemon zest (from about 2 lemons)

Optional addition:
1/3 cup chopped fresh basil

In a large bowl, whisk the oil, Parmesan cheese, lemon juice and ¾ teaspoon of salt and ½ teaspoon of pepper to blend. Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using).
Bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the basil, lemon zest. Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with more salt and pepper to taste. I also added more parmesan cheese. Transfer to bowls and serve.

Rate It!
Jen: 7
Kile: 6.5
Kiley: 5.5
Madee: 4
Destrie: not good

Recipe from Sisters Cafe

Baked, Fried Chicken

Recipe and Photo from: Our Life Uncommon

Place 4 thawed chicken breasts (cut in half)  in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl:  

1/2 tsp. Salt

1 T Season All

3/4 tsp Pepper

1 c. Flour

2 tsp. Paprika

Preheat oven to 400 degrees.

 Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.

Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through. 

Rate It!

*Once again, I forgot to get ratings...I do remember that everyone liked this though.  It's a keeper!

Salsa Chicken Soup

Recipe and Photo from: Taste of Home

Ingredients

• 1/2 pound cooked chicken -shredded
• 1 can (14-1/2 ounces) chicken broth
• 1-3/4 cups water
• 1 to 2 teaspoons chili powder
• 1 cup frozen corn
• 1 cup salsa
• Shredded Monterey Jack cheese or pepper Jack cheese, optional

Directions

• In a large saucepan, combine the chicken, broth, water and chili powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add corn; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add salsa and heat through. Garnish with cheese if desired. Yield: 6 servings

Rate It!
I forgot to get ratings...everyone ate all of it though.  It was good.  I would give it an 8.5  Try it, it's a keeper and so quick and easy!

Spaghetti Aglio

Recipe and Photo from: Yum Sugar


Ingredients
7 ounces of spaghetti
2 large or 3 small garlic cloves, minced
1 1/2 teaspoons of red pepper flakes-I used less
1/4 to 1/3 cup of extra-virgin olive oil
3/4 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
Directions
The measurements in this recipe can be shifted depending on your taste preferences.

1. Cook spaghetti according to the directions on the package, until it is al dente.
2. Strain spaghetti and place in a large serving dish.
3. Add minced garlic, chili pepper flakes, olive oil, salt, and pepper, and mix together well.
4. Serve warm or at room temperature.

*We sprinkled grated Romano Cheese on ours....Yum!

Rate It!
Jen: 7
Kile: 3
Kiley: 7
Madee: 7
Destrie: too spicey

Crunch Wrap Supreme

Recipe and Photo from Full Bellies Make Happy Kids

Ingredients:

6 large flour tortillas

 tortilla chips

1 pound ground beef

1 package taco seasoning

sour cream

nacho cheese (or shredded Mexican blend cheese)

shredded lettuce

diced tomatoes

Directions:

Brown ground beef in a skillet, then add taco seasoning (according to package directions). Set aside.

Bake the corn tortillas in the oven at 400 degrees for a couple of minutes, until they are golden and crunchy.

Microwave the flour tortillas, one at a time (because they cool off quickly), for about 10 seconds to warm them up; this will make wrapping easier. You could also warm them up in the oven; just wrap them in aluminum foil and heat them up for about 10 minutes at 350 degrees.

Lay out the flour tortilla. Spoon some of the seasoned beef into the center of the tortilla. Top with some nacho cheese, or shredded cheese. Place the crunchy corn tortilla on top of the cheese/beef; spread a dollop of sour cream on top of it, then toss on some diced tomatoes and shredded lettuce.

Starting with the bottom of the tortilla, fold the edge up to the center. Continue doing this in a clockwise or counter-clockwise movement until all of the tortilla is folded over, and the filling is entirely enclosed. If your filling isn't entirely enclosed and you have an open spot, simply cut out a circle from another flour tortilla and place it on the exposed area, then wrap the tortilla again. 

Spray a frying pan with cooking spray.  Carefully place the Crunch Wrap, seam-side down, in the pan. Press with a spatula and cook on medium-low heat, for about 3 minutes, until the bottom is nice and brown. Flip it over and cook for another 3 minutes. Serve and enjoy.

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

Bacon Cheddar Rice Bake

Recipe and Photo from:  
What's Cookin in the Burbs
Adapted from All Recipes

4 tablespoons butter
1 medium onion , chopped (about 1 cup)
4 garlic cloves, chopped
1 teaspoon seasoning salt
1 teaspoon Kosher salt
½ teaspoon black pepper
4 tablespoons all-purpose flour
3 ½ cups chicken stock
3 ½ cups milk
1 ½ cups uncooked long-grain rice
3 cups cooked chicken , cubed (I use Rotisserie)
1 1/2 cups cheddar cheese , shredded
1/2 cup cooked crumbled bacon

Melt butter in a large pot over medium heat and cook onions until translucent. Add garlic, seasoned salt, and pepper. Add flour and mix well. Cook until starting to color. Stir milk and stock into flour mixture.Turn heat to medium high and add one cup cheese and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning. Add rice and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally, about 20 minutes. Preheat oven to 350 degrees. Add chicken and bacon to the rice and sauce mixture. Pour mixture into a 9 x 13 inch casserole. Sprinkle remaining 1/2 cup of shredded cheddar on top of the casserole. Place in oven and cook for 20 to 25 minutes or until cheese is melted and casserole is bubbling.

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

Peanut Butter Banana Bread

Recipe adapted and photo from Joy the Baker

1 1/2 cups mashed ripe bananas

1/3 cup sour cream

1/3 cup creamy all-natural peanut butter

3 tablespoons butter, melted

2 large eggs

1/2 cup granulated sugar

1/2 cup brown sugar

1 cup whole wheat flour

1/2 cup all-purpose flour

1/4 cup ground flaxseed meal

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/8 teaspoon ground allspice

 Preheat oven to 350 degrees F.  Grease and flour a 9×5-inch loaf pan.  Set aside.

In a large bowl, whisk together flours, flaxseed meal, baking soda, salt, ground cinnamon and ground allspice.

In a medium bowl, whisk together  mashed bananas, sour cream, peanut butter and melted butter.  Whisk in eggs and sugars.  Blend.

Pour the wet mixture into the larger bowl with the dry ingredients.  Fold together with a spatula.   Pour the batter into the prepared baking pan and cake for 55 to 65 minutes, or until a skewer inserted into the center of the loaf comes out clean.

Remove from the oven and allow to cool in the pan for 20 minutes before running a butter knife along the edges of the pan and inverting the bread onto a wire rack to cool completely.

This bread lasts, well wrapped at room temperature,for up to 4 days.  It is also great to store, well wrapped, in the freezer.

Rate It!
Jen: 8
Kile: 8.5
Kiley: 6
Madee: 8
Destrie: 7

Italian Crockpot Chicken and Veggies

 Recipe and Photo  from Crock-a doodle-do

Ingredients:

4 Boneless Skinless Chicken Breasts

16 Ounce Bottle of Italian Dressing (I used non fat)

1/2 Cup of Parmesan Cheese

Italian Seasoning

4-6 Potatoes scrubbed cut in half or wedges (you can peel if desired)

1/2 bag of mini carrots

Directions:

Spray crock with Pam

Squirt a small amount of Italian dressing at bottom of crockpot

Place two chicken breasts in crock.

Pour some of the Italian dressing on the chicken.

Sprinkle half of cheese onto the chicken.

Sprinkle Italian seasoning onto the chicken.

Place next two chicken breasts into crock-pot, if possible not directly on top of the first breasts.

Sprinkle remaining cheese on top of chicken.

Pour carrots on top

Pour more of the Italian dressing on top of chicken and carrots.

Sprinkle Italian seasoning onto the chicken and carrots.

Place potatoes on top.

Pour the remaining Italian dressing on the potatoes.Sprinkle Italian seasoning on the potatoes.Cook on low for 6-8 hours.

 

 * I think next time, I would use a little less of the Italian Dressing and more Parmesean Cheese

Rate It!

Jen: 8

Kile: 8

Kiley: not home

Madee: not home

Destrie: only liked the chicken

Cheesecake Bites

 Ingredients:

Philadelphia Cheesecake Filling
Graham Cracker Crumbs
Dipping Chocolate
Sprinkles


 First, get your pre-made cheesecake filling...

Use a small scoop to scoop out cheesecake filling.
Roll in graham cracker crumbs and shape in to balls.
Place in the freezer until cheesecake balls are firm.
Melt dipping chocolate, according to package directions.
Dip cheesecake balls in the melted chocolate.
Put on waxed paper and shake on sprinkles.
Refrigerate.


*Tip: work quickly to dip the cheesecake balls, if they start to thaw, they begin to fall apart.

Rate It!
Jen: 9
Kile: 9
Kiley: 8
Madee:  7.5
Destrie: good

Chocolate Oreo Cupcakes with Cookies and Cream Frosting

 Recipe and photo from Baked Perfection


1 package chocolate cake mix
1 package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
1 teaspoon vanilla extract
4 eggs
1/2 cup warm water
2 cups chopped Oreo Cookies (approximately 24 cookies)

Preheat oven to 350 degrees Fahrenheit. Line 24 muffin cups with paper liners.

In a large bowl, mix together the cake and pudding mix, sour cream, oil, vanilla extract, eggs, and water. Gently stir in the Oreos and divide batter into 24 lined muffin cups.

Bake for 20 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely before frosting.

Cookies and Cream Frosting

1 stick unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 cups powdered sugar
12 Oreo cookies, finely chopped
1 teaspoon pure vanilla extract
pinch of salt

Beat butter and cream cheese with until fluffy, 2 to 3 minutes. Slowly add sugar, 1 cup at a time. Add salt and vanilla; mix until smooth. Place Oreo cookies in a fine strainer to remove any small particles. Gently stir Oreos into the frosting, careful to not over stir. Frost cupcakes as desired. Store any remaining frosting in the fridge.

Rate It!
Jen: 8
Kile: not home
Kiley: 7
Madee: 8
Destrie: I don't like the frosting

HOOTENANNY (Oven Pancake)

                            

 Blend
 1 c. white flour
1 c. milk
 6 eggs
1/4 tsp. salt

Pour batter into greased 9x13 pan. Then, pour 1/2 cube melted butter over the top (do not mix). Bake for 25 minutes at 400 degrees. Cut in pieces, drizzle with Maple Syrup.

Rate It!
Jen: 8
Kile:
Kiley: 6
Madee: 6.5
Destrie: 10

*Photo from Pinterest

Paula Deen's Banana Pudding

 

 Ingredients

• 1 box Nilla wafer cookies
• 6 to 8 bananas, sliced
• 2 cups milk
• 1 (5-ounce) box instant French vanila pudding
• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) container frozen whipped topping thawed 

Directions

Line the bottom of a 13 by 9 by 2-inch dish with  cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

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

*Photo and idea from: Pearls, Handcuffs, and Happy Hour

Bacon Cheese Pull Aparts

 

Ingredients

• 1  egg
• 2 tbsp milk
• 1  (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
• 1/2 cup Hormel Real Bacon Bits
• 3  oz. (3/4 cup) shredded Cheddar cheese
• 1/4  cup finely chopped green onions (4 medium)

Directions

1. Heat oven to 350°F. Spray 9x13 glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth.
2. Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer.
3. Bake at 350°F. for 23 to 28 minutes or until golden brown. Cut into squares.

Rate It!
Jen: 9
Kile:
Kiley: 7
Madee: 7
Destrie: good

Shirley J Cinnamon Rolls

A while ago, we were given a product from our friends to try and I am finally getting around to sharing it with you here on the blog.  (Things have been crazy busy here in my world.)  Anyway, let me tell you about this product....

These cinnamon rolls were made using Shirley J Universal Sweet Roll Mix.  They were easy to make and turned out really yummy.  I do have a confession though, my cinnamon rolls never actually  got any glaze on them...we ate them too fast!  They were still good without the glaze and I can only assume that the glaze would make them even better. 

*Recipe and Photo from: Shirley J

Ingredients:

• 1 box (16 oz) Shirley J Universal Sweet Roll Mix
• 3/4 c. Warm Water
• 1 Tbs Instant Yeast
•  Cinnamon (I used cinnamon and sugar.)
•  Butter
•  Brown sugar
•  Raisins And Nuts- I did not add these.

Directions:

Combine package contents and yeast, and mix for 20 seconds on low speed. Add water, and mix on low speed for 30 seconds, scrape bowl, and mix on medium speed for 10 minutes, or until dough is smooth, dry and elastic. Place dough into oiled bowl, cover, and let rise in a warm place for 15 minutes.
Roll dough into 9”x18” rectangle. Coat with softened butter, and sprinkle generously with cinnamon and brown sugar. Roll dough tightly along the 9” edge, finishing with an 18” log.
Cut log into 12-1 ½” rolls and space evenly into a greased 9”x13” baking dish. Cover with towel and let rise for 45 minutes, or until rolls have doubled in size.

Preheat oven to 370 degrees. Bake for 13-15 minutes or until golden brown. Top while warm with any pastry glaze, or smear with cream cheese icing.

Rate It!
Jen: 8.5
Kile: 7
Kiley: not home
Madee: 8
Destrie: good!

Pineapple Lemonade Punch

 Here is a yummy drink recipe I found on Pintrest.

1 cup Country Time Lemonade mix
2 cups cold water
1 can of chilled pineapple juice {46 oz}
2 cans chilled Sprite 
Mix together and add lemon slices to make pretty.


Recipe and photo from :The Froggy and the Mouse

Rate It!
Jen: 8
Kile: 6.5
Kiley:
Madee:
Destrie:

2 Ingredient Lemon Bars

A box of angel food cake mix and a can of lemon pie filling... Mix them together and bake in a 9x13 cake pan at 350 degrees for 20 minutes. As they are cooling, you can sprinkle with powder sugar if you wish.

Jennifer: 7.5
Kile: 6.5
Kiley:
Madee: 7.5
Destrie: too lemony

*Recipe and Photo from Practically Living

Poppy Seed Chicken

Ingredients:
5 to 7 chicken breasts-cooked and shredded
1 can cream of chicken soup
1 c. sour cream
1/4 c. butter
1 sleeve Ritz crackers
2 Tbsp. poppy seeds

Mix chicken, soup, and sour cream together. Put in a 9x13 casserole dish. Melt butter and pour over chicken mixture. Crush Ritz crackers and sprinkle on top of mixture. Sprinkle poppy seeds over entire casserole. Bake at 350 degrees for 30 to 40 minutes.

*Recipe from Smithfield 16th ward cookbook


Rate It!
Jen: 7.5
Kile: 7.5
Kiley: 8
Madee: 8
Destrie: best chicken ever

Bacon, Egg and Cheese Wreath

Photo and Recipe adapted slightly from Pinterest

Ingredients:

1 can of crescents- 8count
5 large eggs
1 cup of shredded cheddar cheese
1/2 Hormel Real Bacon Bits

Preheat oven to 375 F degrees. Scramble your eggs on stove top. Lay out crescents
on a parchment lined pizza pan

Add your cooked bacon.
Add about 1/3 of your cheese.
Add your eggs and a third more of your cheese and fold crescents over.
Add the rest of your cheese to the top and bake for 17 minutes or until crescents are done and golden brown.

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

Zesty Slow Cooker BBQ Chicken

*Recipe and Photo via Pinterest from Chef in Training.

3 lbs Boneless Skinless Chicken Breast Halves
1 (18 oz) bottle Mesquite BBQ Sauce-I used Sweet Baby Ray's)
1/2 cup Zesty Italian Salad Dressing
1/4 cup brown sugar
2 Tbsp. Worcestershire Sauce

Place chicken in the crock pot.
In a bowl, mix bottle of barbecue sauce, Zesty Italian Salad Dressing, brown sugar, and Worcestershire Sauce.
Pour over chicken. Cover and cook 3-4 hours on HIGH or 6-8 hours on LOW.
Use 2 forks to shred the chicken.

Serve on buns.

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

Simple Banana Cake with Sour Cream Frosting

Recipe and Photo from Real Mom Kitchen

Ingredients

1 box vanilla cake mix (I used a white cake mix)
3/4 cup water
1/4 cup oil
3 whole eggs
3/4 tsp. baking soda
1 tsp baking powder
4 very ripe mashed bananas
2 1/2 cup powdered sugar
1/3 cup sour cream
1/4 cup butter, softened
3/4 tsp. vanilla

Instructions

In a large bowl, add the cake mix, water, oil, eggs, baking soda, and baking powder.
Beat with a mixer for 2 minutes on medium speed. Add bananas and blend well.
Grease & flour a 9 x 13 pan. Add batter to the pan and bake following the instructions on box.
Cool cake after baking.
In another bowl, add the powdered sugar, sour cream, butter, and vanilla. Beat with an electric mixer for 2 minutes, or until smooth and fluffy.
Frost cake with frosting. Store cake in the fridge.

*These cake was eaten up before I had time to frost it!

Rate It!
Jen: 7.5
Kile: 8.5
Kiley: 7
Madee: 7.5
Destrie: did not have any

Green Velvet Cupcakes

Recipe and Photo found on Pinterest

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 cup oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
1 oz green food coloring

Preheat your oven to 350 degrees.
Lightly stir eggs in a medium bowl with whisk. Add in remaining liquid ingredients. Whisk until blended and sit aside.
Place all dry ingredients in your mixing bowl and stir together well.
Dump all that food coloring, yes the entire bottle, into the wet ingredients.
Stir to make batter green
Pour your wet ingredients into your dry ingredients and mix on medium-high for about a minute or two until well combined and green as the day is long.

Fill cupcake liners 1/2 full.
Bake in lined muffin tins for 15 to 18 minutes.
Frost with following frosting.

Cream Cheese Frosting

1 package of softened cream cheese
1/4 cup softened butter
1 teaspoon vanilla extract
1 bag powdered sugar (2 lb bag)
Milk as needed

Mix together until smooth. Spread on cupcakes.

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

Hot Ham and Cheese Pinwheels

Recipe and Photo from Jamie Cooks It Up!

1 1/2 C warm water
2 T sugar
1 T yeast
1/2 t salt
4-4 1/2 C flour
1 pound deli ham, sliced thin
2 C cheddar cheese, shredded

1. Pour 1 1/2 C warm water into your stand mixer and preheat your oven to 170 degrees. (You read it right...170 degrees is all you need.)
2. Add 2 tablespoons sugar and 1 tablespoon yeast. Turn the mixer on low for about 30 seconds allowing the ingredients to combine. Let it rest for 5 minutes, or until it gets all bubbly.
3. Add 1/2 teaspoon salt and 2 cups flour. Turn the mixer on to low and let the flour mix in. Add the rest of the flour (2 1/2 cups worth) one cup at a time. When the dough pulls itself away from the side of the bowl, you have enough flour.
4. Turn the mixer to medium speed and allow it to mix for 5 minutes.
5. Spray your counter with cooking spray, divide the dough into two equal parts and allow them to rest on the counter for 5 minutes. Don't skip this step.
6. After the dough has rested, roll out into a large rectangle.
7. Cover it with half of the ham and sprinkle it with 1 cup of cheddar cheese.
8. Roll the dough up starting at the longer end.
9. Spray a large knife with cooking spray and slice the roll into 12 rounds.
10. Place each pinwheel onto a large cookie sheet that has been sprayed with cooking spray.
11. Repeat steps 6-10 with the other half of the dough.
12. Place both pans into your warm 170 degree oven for about 10 minutes, or until they start to rise just a bit. You don't want them to get super puffy, you just want the dough to have the chance to expand a little, like you see in the picture above.
13. Turn the oven up to 350 degrees (don't take the pans out of the oven) and let the pinwheels bake for about 15 minutes or until golden brown along the top and bottom.
14. Take the pans out of the oven and let the pinwheels rest for about 5 minutes.
Enjoy!

Jen: 8
Kile: 8
Kiley: 6.5
Madee:
Destrie: 8

Rumbi Chicken Teriyaki Rice Bowls

Recipe from my new cookbook "Goodies by the Goodey's"

Ingredients:
1 Tbsp. vegetable oil
4 carrots peeled and grated
3 celery stalks washed and diced
1 zucchini washed and cubed
1 1/2 cups chopped broccoli florets
2 cups chicken grilled and cut into cubes

Directions:
Heat vegetable oil in a large skillet over medium high heat. Add carrots, celery, zucchini, and broccoli. Saute vegetables until tender crisp-about 1-2 minutes. Serve over rice and top with chicken and the following sauce.

Spicy Hawaiin Teriyaki Sauce
3/4 c Mr. Yoshidas Teriyaki Sauce
1 tsp. soy sauce
2 tsp. chili sauce
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water

Combine Yoshida's, soy sauce, chili sauce, salt and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine corn starch and water and slowly add to sauce for thickening. Allow to simmer for about a minute. Cool and serve with rice bowls.

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

Twix Bars

*Recipe from "Goodies from the Goodey's"
Photo courtesy of Pinterest

Crust
3/4 c butter
3/4 c sugar
2 cups flour
Cream sugar and butter. Add flour and mix well. Press into a 9x13 pan. Bake at 350 degrees for 18 to 20 minutes-do not over bake. (you want no brown on the crust.)

Caramel
1/4 c butter
1/2 c brown sugar
1 can sweetened condensed milk
2 Tbsp. l
light corn syrup
Over medium heat combine and boil 5 minutes. Stir constantly. Watch careful to not burn. Remove from heat and add 1 tsp. vanilla. Pour over crust. Refrigerate until cool.

Chocolate Top
1 bag chocolate chips
Melt on low heat and pour over caramel. Let set.

Rate It!
Jen: 8
Kile:
Kiley: 7
Madee: 7
Destrie: not good

Butter Cream Chicken

Recipe and Photo from Jami Cooks It Up!

4 chicken breasts
1 1/2 sleeves Ritz Cracker, ground into crumbs
Olive Oil
1 C chicken broth
4 T butter
1 C + 2 T half and half, divided
1/2 t thyme, dried
2 T cornstarch
salt and pepper

1. Cut your chicken up into chunks with some kitchen scissors.
2. Place your chicken into a gallon sized ziploc bag and seal the bag. Pound the chicken flat with a meat mallet.
3. Grind the Ritz Crackers into crumbs in a small food processor. Place them in a shallow pan, I find a loaf pan to work best for this step.
4. Press each chicken piece into the crumbs, being sure to coat both sides generously. Place each coated chicken piece on a plate.
5. Heat a large skillet over medium high heat. Once it is good and hot, pour about 5 tablespoons Olive Oil into your pan.
6. Let your oil heat up just for 30 seconds or so, and then put the chicken carefully in the pan. You'll need to cook the chicken in two batches.
7. Let the chicken cook until it's nice and golden brown on the bottom, should take about 3-4 minutes. Turn each piece with a fork and allow it to cook on the other side. The chicken is done when it's no longer pink inside.
8. Remove the chicken to a separate plate and cook your second batch of chicken, adding another few tablespoons of oil to the pan before you add the chicken. When second batch is cooked,remove from pan.
9. Add 4 tablespoons of butter and 1 cup chicken broth to the pan allowing the butter to melt. Whisk the mixture around a bit, scraping the bottom of the pan to break the crispy pieces loose.
10. Add 1 cup half and half and 1/2 teaspoon of dried thyme. Whisk it around to incorporate and allow it to come to a boil.
11. Into a small bowl pour 2 tablespoons half and half and 2 tablespoons cornstarch. Stir it around until smooth.
12. Pour the cornstarch mixture into your pan and stir it with a whisk. Allow it to return to a boil...as it heats it will thicken into a nice smooth sauce.
13. Remove it from the heat, give it a taste and add a bit of salt and pepper.
14. Serve sauce over chicken.

Rate It!
Jen: 8.5
Kile: 9
Kiley: 7
Madee: 7
Destrie: we should have this every day!!

Idaho Sunrise or Egg Stuffed Baked Potato

Recipe inspired by The Village Cook


Recipe and photo found on Our Best Bites


Ingredients
baked potatoes, slightly cooled
melted butter
kosher salt and black pepper
shredded cheese-I used cheddar
eggs
Hormel Real Bacon Bits

Instructions
Preheat oven to 350 degrees.

Slice a layer off the top of each potato. Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve scooped potato for another use.

Brush inside of each potato with melted butter and sprinkle with a little salt and pepper. Sprinkle a layer of shredded cheese into each potato and add bacon. Fill each potato about 3/4 full. Crack one egg into each potato. Sprinkle with a little more salt and pepper. Top with additional cheese and toppings if desired.

Place potatoes on a baking sheet and cook for about 20 minutes. Egg whites should be set and yolks soft.

Rate It!
Jen: 7.5
Kile: 7
Kiley: don't ask me..I hate eggs and potatoes
Madee: 6.5
Destrie: ok

SLOW COOKER CHICKEN CORDON BLEU

Recipe slightly adapted from: Get off your butt and Bake

4 to 6 skinless, boneless chicken breasts
4 to 6 slices Swiss or Provolone cheese
4 to 6 thin slices smoked ham
1/4 to 1/2 cup all-purpose flour to shake the chicken in.

Instructions:
Place chicken breasts between sheets of plastic wrap. Using a mallet, pound each chicken breast to 1/4-inch thickness. Season each piece on both sides with salt and pepper. Place 1 cheese slice (Swiss or Provolone) and 1 ham slice on each breast. Roll up each breast (tucking loose ends in if necessary) and using a toothpick, secure the end. Dredge each in flour & shake off any excess. In a skillet, add a few tablespoons of oil and turn your heat to med/high. When the oil is hot, carefully place your chicken rolls in the skillet and brown both sides of the chicken until nice and golden brown.

Place Chicken in Crockpot.

Mix 2 cans of soup and 1 can of milk and 1 cup sour cream together and pour it over the chicken.

Cook 5-6 hours on low.

Rate It! (coming soon!)
Jen:
Kile:
Kiley:
Madee:
Destrie:

Healthy Cashew Chicken

3/4 C orange juice
1/3 C agave nectar
1/4 C soy sauce (can use low sodium)
1 Tbsp cornstarch
1 tsp ground ginger
1 tsp garlic powder
1/2 tsp pepper
2 Tbsp olive oil, divided
4 green onions, chopped
2 large carrots, julienne
1 celery stalk, sliced
4 boneless, skinless chicken breasts, cut into 1 inch squares
1 cup cashews

In a bowl, combine juice, agave nectar, soy sauce, cornstarch, and seasonings.
In a wok or large skillet, heat 1 Tbsp oil until it begins to smoke. Stir-fry vegetables for several minutes until the onions become fragrant. Set aside.
In same skillet, heat another Tbsp of oil until smoking and stir-fry chicken chunks until browned and tender. Add cooked vegetables, cashews, and sauce mixture. Continue cooking until sauce bubbles and thickens. Serve over brown rice.

Per serving: 256 calories, 15g protein, 31g carb

Recipe and photo from: What's Cooking With Ruthie

Rate It!
Jen: 8
Kile: 7.5
Kiley: 6
Madee: 8
Destrie: not good

Baked Potato Wedges

Recipe and Photo from Life as a Lofthouse

4 Russet Potatoes
2 Tablespoons flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
3 Tablespoons vegetable oil


DIRECTIONS: Preheat oven to 450 degrees. Drizzle the vegetable oil evenly onto a cookie sheet with sides.

Clean potatoes with water then pat dry with paper towels. Cut each potato into 8 wedges (Cut in half lengthwise, then quarters).

Combine all of the dry ingredients in a large zip-lock baggie. Add 4 potato wedges at a time into the mixture and shake to coat well. Place coated potato wedges onto the cookie sheet, spreading out evenly. Repeat with all of the wedges.

Bake for 20 minutes, then flip potatoes and bake for another 15 or 20 minutes. Remove from oven and serve them while their still hot!

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

Pumpkin Curry Soup

Recipe from Mary McBride

2 cups canned pumpkin
1/2 c onion chopped
2 cloves garlic
4 c water
6 chicken bullion cubes
1 1/2 tsp curry powder
1/4 tsp pepper
1 1/2 tsp salt
2-3 cups cooked rice
2 c half and half
3 cups cooked chicken
1 bay leaf
pinch of nutmeg

Saute onion and garlic. Add everything but cream, and rice. Reduce heat and simmer for about 30 min. Add rice and cream at the end. Heat through. Remove bay leaf and serve.

Rate It!
Jen: 8
Kile: 7
Kiley: 7
Madee: 6
Destrie: not good

Sticky Chicken Salad

This recipe and photo is from my brother, Kelly Godfrey

Make a batch of Sticky Chicken....but double the sauce.

For this variation add to the sauce, an extra Tablespoon of Vinegar, Red Pepper Flakes (to taste), an extra 1/2 Tablespoon Soy Sauce and a pinch of Ground Red Pepper


Serve chicken and extra sauce on salad made with red leaf lettuce, mandarin oranges, La Choy Chinese noodles, and shredded sharp cheddar cheese. Serve with a side of rice with sauce on top.

Rate It!
Jen: 9
Kile: 7.5
Kiley: 8
Madee: 8.5
Destrie: 8

Parmesan Pull Aparts

Recipe and photo from: Life as a Lofthouse

2 cans (7.5 oz each) of refrigerated Homestyle Biscuits
3 tablespoons Butter, melted
1 teaspoon Garlic Powder
1/2 teaspoon dried Parsley
1 teaspoon dried Minced Onion
1 tablespoon grated Parmesan Cheese
1/3 cup shredded Mozzarella Cheese



Directions: Preheat oven to 425 degrees. In a small bowl mix together the melted butter, garlic powder, dried parsley, minced onion and parmesan cheese. Spread mixture in the bottom of a 9 inch glass pie plate. Sprinkle the shredded mozzarella cheese evenly over the top of the butter mixture.

Remove biscuits from cans. Place biscuits close together over the top of the cheese and butter mixture. (You might not need all the biscuits. I had a few left over that would'nt fit)

Bake biscuits in the oven for 12 minutes or until golden brown. Remove and let stand 3 minutes. Turn biscuits upside down onto a serving plate. Serve warm!

Forgot to get ratings...Yummy Yummy though.

Vanilla Pudding Sauce for Pancakes

Recipe and photo from Creations by Kara...via Pinterest

2 Tbsp cornstarch
1/3 cup sugar
1/8 tsp salt
2 cups milk
2 egg yolks, beaten
1 Tbsp butter
2 tsp vanilla
Mix cornstarch, sugar, and salt in a saucepan. Whisk together milk and egg thoroughly, and gradually stir in. Cook over medium heat, stirring constantly, till mixture comes to a boil. (Don’t be tempted to turn up the heat; if it gets hot too fast, the egg will cook. And scrambled eggs in vanilla sauce would be bad. Boil for at least 1 minute, still stirring constantly. Remove from heat and stir in butter and vanilla. Serve over pancakes, topped with strawberries.

Rate It!
Jen: 7.5
Kile: 5
Kiley:
Madee: 7.5
Destrie: 5.8

Cheeseburger Salad

Recipe and Photo from: Pioneer Woman

Ingredients

2 pounds Ground Beef
1/3 cup Ketchup
1 teaspoon Yellow Mustard
1 Tablespoon Dijon Or Spicy Mustard
2 Tablespoons Barbecue Sauce
2 heads Romaine Or Green-Leaf Lettuce, Torn
8 whole Dill Pickle Spears, Cubed
4 whole Roma Tomatoes, Diced
1 cup Grated Sharp Cheddar Cheese
1 whole Red Onion, Sliced
4 whole Hamburger Buns
1 stick Butter

Preparation Instructions

Brown meat in a large skillet, then remove from heat and drain off the fat. Add ketchup, mustards, and barbecue sauce to the meat and stir to combine. Taste and add more of whatever you think it needs. Keep warm.

Cut hamburger buns into 1-inch cubes. Melt 1/4 stick butter in a separate skillet, then add the bread cubes and toss to coat. Toast the croutons in the skillet over low heat for about 10 -12 minutes, adding 1/4 stick of butter every couple of minutes until you've used the whole stick. (This will ensure all the croutons soak up the butter and toast nicely.)

To assemble each salad, pile torn lettuce on a plate. Pile on a good quantity of the meat mixture, then top with plenty of grated cheddar. Add diced tomato, chunks of pickles, and slices of red onion over the top, then sprinkle warm croutons all around the plate.

*You can also make this a "Ranch" Burger Salad and serve with Ranch Dressing...it's good with or with out.

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