Tuesday, December 18, 2007

peanut brittle

i went to a cookie/candy exchange last week and my friend kathy made this and it was YUMMY! i did not even know i liked peanut brittle and know i am OBSESSED! so, break out your candy thermometer and dive in! : )

2 cups granulated sugar, 1 cup light corn syrup. 1 cup water2 cups raw Spanish peanuts, 1/2 teaspoon salt1 Tablespoon butter, 1 teaspoon soda
· Heat and stir sugar, syrup, and water in heavy 3-quart saucepan till sugar dissolves.
· Cook over medium heat to softball stage (234 DEGREES).
· Add nuts and 1/2 teaspoon salt.
· Cook to hard crack stage (305 DEGREES), stirring often.
· Remove from heat as soon as it hits 305.
· Quickly stir in butter and soda. (STIR FAST...IT WILL GET QUITE FUN & FOAMY!)
· Pour at once onto 2 well-buttered 15 1/2 x 10 1/2 x 1-inch pans, spreading with spatula.
· Pull with forks to stretch thin. Break up when cold.
· makes 1 1/2 pounds.

Now for some hints:
· make sure that your pans are buttered and ready before you start.
· have your butter and soda pre-measured and on a small plate to toss in together.
· stir quick and hard and laugh for this is the fun part and as soon as it is stirred and the butter is melted start pouring because it sets up fast.
· be sure to spread it quickly...the thinner the brittle the better it is!!

Saturday, December 1, 2007

White Sauce Chicken Enchilada Casserole

Tara put this recipe on her blog, and I made it a few nights ago. This one goes down in history for our house, because my hubby said...and I quote...

"This is the best thing you have EVER made! You can make this EVERY night for me!"

And I consider myself a pretty good cook! This was easy and VERY YUMMY! And fairly healthy if you use the "light" ingredients. Enjoy!

White Sauce Chicken Enchilada Casserole

This makes either one 9x13 pan or two 8x8 pans.

4 medium or 3 large chicken breasts (boneless,skinless)
3-4 large or 5-6 small flour tortillas
2 cups shredded cheese (I used 2% monterey jack/colby)

Sauce:5 oz evaporated milk (fat free)
1 can cream chicken soup (healthy request)
1 small can diced green chiles
1 small (8 oz) tub light sour cream
Any seasoning you want -- I used some garlic powder, salt and pepper.

Preheat oven to 350. Boil chicken breasts until cooked through. As the chicken is cooking, stir together the sauce ingredients in a large bowl. Tear the tortillas into 1-2 inch pieces.When the chicken is done, shred it and stir it into the sauce until well combined. Spray the bottom of the pan with cooking spray and line with a layer of tortilla pieces. Layer half of the sauce onto the tortillas. Spread half of the cheese over the sauce. Repeat the layers. (I had enough for two layers.)Bake uncovered for 45 minutes or until cheese is melted and everything is hot and bubbly.

Thursday, November 15, 2007

French Toast “Soufflé

French Toast “Soufflé

1 10oz. Loaf French or Italian Bread
8 large eggs
1 ½ cups milk
1 ½ cups half & half
6 heaping teaspoons sugar
¾ teaspoon salt
1 tablespoon vanilla
2 tablespoons butter

Grease 9x13 pan.
Break bread into 1-inch pieces.
Put in bottom of pan.
Beat eggs with everything except butter.
Pour over bread.
Dot with butter.
Sprinkle with cinnamon.
Refrigerate overnight or at least 4-6 hours.
Bake uncovered at 350 for 50 minutes or until brown.
Let stand 5 minutes before serving.
Serve with syrup.

(Another yummy recipe from my cousin Melissa...she is my "source" for all things yummy! Enjoy!)

Tuesday, November 13, 2007

Pumpkin Pie Crunch

Pumpkin Pie Crunch

1 can (16 oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 ½ cups sugar
4 teaspoons pumpkin pie spice
½ teaspoon salt
1 package yellow cake mix
1 cup chopped pecans ( I don’t usually use)
1 cup butter

Preheat to 350 degrees. Grease bottom of 13x9x2 pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in a large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake at 350 degrees 50-55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers.

posted by jen for Sonja :)


Hot Bacon Dip - Yummy!!!

8 oz cream cheese
8 oz. sour cream
8 oz. cheddar cheese (leave a little for the top)
one package of real bacon bits (leave a little for the top)

just mix those ingredients together and put in a hawaiian bread bowl,
top with leftover cheese and bacon bits, cover with foil.
Bake at 350 until hot.

(i got this from stephanie watson. she served it at the open house on sunday and it was SO good! thought ya'll would enjoy having it! carissa)

Friday, November 9, 2007

Bacon Tomato Biscuits

Bacon Tomato Biscuits

1 can large flaky biscuits (Grands)
1/2 cup Mayonnaise
1 1/2 cups shredded cheese (I like mozzarella/cheddar blend)
1 can fiesta rotel tomatoes, drained & patted dry)
1/2 teaspoon dried basil
1/2 onion, chopped
10 pieces bacon crumbled

Preheat oven to 350 degrees. Lightly spray 12-muffin tin. Separate each biscuit into 2 layers and press into each cup. Mix all ingredients and spoon evenly into each biscuit "volcano". Bake 20 to 25 minutes, until golden.

FYI... I use precooked bacon and crisp it up in the microwave - no mess. If I make the mixture the night before, I chop the bacon (and onion) in the food processor for smaller pieces. Bacon tends to get chewy overnight if the pieces are too large. Also, you can spread the mixture out and make about 4 or more in another smaller muffin tin. That way you use all the biscuits.

Easy greasy and oh so good!

Another one from Melissa...i can hardly wait to try it. Sounds so yummy!

Hash Brown Bake

Hash Brown Bake

1 - 32oz bag uncooked hash brown potatoes (the unfrozen kind)
1/2 cup butter, melted
1/2 cup chopped onion
1 can cream of chicken soup
1 - 8oz carton sour cream
1 cup shredded cheddar cheese
Salt & pepper to taste

Preheat oven to 350 degrees. Combine all ingredients and spoon into 2 1/2 quart casserole. Bake for 50 minutes.

from my cousin melissa...my source for lots of great recipes!

Tuesday, October 30, 2007


This is our favorite cookie to share with friends. It is easy and you will LOVE it if you love peanut butter. If you do not love peanut butter, then please do not read this blog ever again.

1 cup Karo syrup
1 cup sugar
Bring to a boil

Remove from heat and add 1 1/2 cups peanut butter and stir until melted.

Add 5 cups rice krispys or corn flakes

Mix until coated and drop by clumps onto wax paper or press into a 9x13 pan.
Gain 4 pounds and enjoy every last minute of it.

Mrs. Claus's Cookbook

Have you ever wanted a peek inside Mrs. Claus's cookbook?

Here is a link to hundreds of sweet recipes from the North Pole. You could spend days on this one.

Just in time for holiday baking...if that is your thing.

Wednesday, October 10, 2007

Fall snack

If you are itching for a sweet and salty snack that will knock your socks off...try mixing peanuts and candy corn. Peanuts are full of protein and Candy corn is fat free and just plain delicious. We love this snack around our Southern home and this is the right time of year to enjoy it. Try it and let me know what you think!

Sunday, October 7, 2007

Don't try this at home.

Seriously made the WORST meal from Kraft foods. YUCK.

Slow Cooker Orange Chicken.

Don't do it.

OK, if you must. But don't blame me for not warning you.


Saturday, October 6, 2007

Apple Crisp

I made this for a friend who just had a baby last week. I made enough for our house too, and I was so glad I did! It was quite yummy! It tasted like fall, even if it's still 90* outside! I'm too tired to type it out right now though, so here's the link!

Nilla Apple Crisp


Saturday, September 22, 2007

The Best Brownies

MK gave me this recipe years ago when we first met. She made them for us and we loved them. Every time I make them, I think of our friendship and how special it is to me. I made them today for my family and our home smelled like a bakery. They are so easy and much tastier than a box of brownie mix.

3/4 C melted butter
1 1/2 C sugar
3/4 C flour
1/2 C cocoa
3 eggs

Mix and pour into a greased round pan or square pan. This recipe is not big enough for a 9x13 pan but it is just right for a 9" round or square dish.

Bake at 350 degrees for about 25-30 minutes. Serve warm and expect unbridled gratitude and infinite praise.

Thursday, September 20, 2007

Breakfast Casserole - Muffin Style!

i had these when i was in atlanta with my sister and they are SOOOOOO good! i am going to try to make them this weekend for my bible study saturday morning. they look so easy and did i mention they are DELICIOUS???!!!!

1 lb sausage - cooked and drained
1 package 10 count flaky biscuits
1 1/2 cups grated cheddar cheese
4 eggs - beaten

spray muffin pan with Pam (cooking spray). separate each biscuit into 2 pieces so that you have a top piece and a bottom piece. place 1 half in bottom of muffin tin. combine sausage, cheese, and eggs. put one spoonful on top of each biscuit. bake at 400 for 10 to 15 minutes. makes 20 muffins. (freeze well.)

Monday, September 17, 2007

Taco Soup

If you can work a can opener, you can make this family favorite. So easy and tasty.

2 # hamburger; browned and seasoned with S/P
1 onion; brown w/ hamburger

1 can Pinto beans
1 can Red beans
1 can Black beans
--drain beans really well and add to meat.

2 14oz cans Rotel
1 28oz can diced tomatoes
2 Hidden Valley Ranch packets
4 cups water
2 Taco seasoning packets (I add Ranch and Taco packets to the water and stir well)

Eat when soup is warm and flavors have blended. Serve with Fritos, cheese and sour cream.

Friday, September 14, 2007

Slow Cooker Pork Loin

I've declared Thursday as "Crock Pot Day" in our home. A friend gave me this recipe & I tried it last night. It was great!

1 boneless 1/2 pork loin (2 1/2 - 3 pounds)
1 can cream of celery soup
salt & pepper to taste.

Peel and slice the potatoes, put in crock pot with pork. Salt & pepper. Combine soup & 1 can water, pour over. Cook on low 8 - 10 hours.

Tuesday, September 11, 2007

Italian Chicken with Peppers

Even easier than the last one!

Italian Chicken with Peppers

4 Chicken Breasts (can be frozen)
1 bottle Italian Dressing
Pepper Medley (red, green, yellow) (fresh or frozen)
Onion (fresh or frozen)

Cook on low for 6-8 hours or on high for 4-5 hours
Serve over rice (brown is good)

Italian Crockpot Chicken

One of my favorites. Easy and GOOD!

Italian Crockpot Chicken

2Tbs Olive Oil
4 chicken breasts (boneless and skinless) (can be frozen)
1 can diced tomatoes
1 can tomato sauce
½ yellow onion
2 garlic cloves
1Tbs Oregano
1Tbs Basil
1Tbs Marjoram
dash salt and pepper

Cook on low for 4-5 hours
Serve over bowtie pasta or pasta of choice

Saturday, September 8, 2007

Easy & Yummy....Enjoy!

Chicken Tetrazini

3 – 5 chicken breasts (depends on the size)
1 pkg angel hair pasta
1 block of velvetta cheese – middle size
1 can rotel
1 can cream of mushroom soup
1 cup chicken broth – from the boiled chicken

Cook chicken in a large pot with lots of water. Once completely cooked, remove chicken and cook pasta in the same pot and water. In a large bowl, combine the cheese – cut into small pieces, rotel, cream of mushroom, chicken (also cut into small pieces). Once the pasta is cooked, scoop out one cup of chicken broth before draining the pasta. Add the cup of broth to the mixture. Drain the pasta and add to the mixture.

Place in 9x13 pan. Cook at 325 degrees for 20 – 30 minutes.
This makes a lot – feeds 15. Can be split and put into two pans. Freezes well.

Friday, September 7, 2007

Crisp and Creamy Baked Chicken

Finally! I've been meaning to post this for a week! I made this for dinner one night, and everyone really liked it! Also, I have a new favorite product, Birdseye Frozen Vegetable Steamers. It's a bag of frozen veggies (broccoli, broccoli and cauliflower, corn, mixed veggies...) that you take straight from the freezer to the microwave. 5 minutes, and you have perfectly steamed veggies! No dirty dish, no guess work! We tried the broccoli and cauliflower, and my kids actually ate it! It tasted really fresh and was perfectly cooked. One bag fed us for 2 nights. One other thing I like about it was there were no preservatives, and no salt added. OK, on to the recipe!

Crisp and Creamy Baked Chicken
(from Kraft food and family, spring 2007)

4 small boneless chicken breast halves, about 1 lb.
6 Tbsp. (1/2 of 1 pouch) Shake n Bake Extra Crispy for Chicken Mix
2 cups instant rice, uncooked
2/3 cup (1/2 of 10 3/4 oz. can) condensed cream of celery soup
1/4 cup milk
1 cup shredded cheddar or colby jack cheese

(for a picture, click here)

Prep time: 10 minutes --- Total time: 35 minutes
Preheat oven to 400. Coat the chicken with coating mix as directed on package; place in a greased 9 x 13 baking dish. Discard any remaining coating mix. Bake 20 minutes or until chicken is cooked through. Meanwhile, cook rice. Beat soup and milk with a wire whisk until well blended. Pour evenly over chicken, sprinkle with cheese. Bake an additional 5 minutes or until cheese is melted and sauce is bubbly. Serve with the rice. Makes 4 servings.

Crock Pot Meals

I don't know about you, but once school starts I am in the mood for some easy crock pot cooking. This week I made a roast. I marinated it during the night in one of those Grill Mates seasoning packets. It was the southwest flavor. I am telling you, it was DELICIOUS! We devoured it. I loved the flavor and the smell while it was cooking made me weak in the knees. Try it, gals. You will never be the same.

What are your crock pot ideas for the fall?

Barbeque Chicken Pizza

Here is an easy favorite from our house.

1 Ready made pizza crust-We like the kind from the refrigerator section that is really thick. It comes in a package of two.

1 boiled chicken breast-shredded
1 A few strips of bacon fried crispy-cut into small pieces
1 bottle of your favorite barbeque sauce-we like Gates Original sauce
Shredded Colby jack cheese

Place the crust on a pizza pan or cookie sheet and brush it with olive oil. Cover with barbeque sauce. Top with chicken and bacon and then cheese.

Cook according to crust directions. This is so yummy-very gourmet and so easy

Sunday, September 2, 2007

Another Melissa


I would like to welcome another Melissa, who is near and dear to my heart, to our foodie blog. My sister, Melissa, from the great state of Texas will be joining us soon.

She is a radio-carrying, high heel-wearing, kid-loving, teacher-supporting, rule-following assistant principal of an elementary school. She does not have lots of time to cook, but when she does, it is a masterpiece. You should see her cakes. She can decorate with the best of them.

Ace of Cakes, WATCH OUT!

So glad you are joining us, Melis...love you so much!

Monday, August 27, 2007

Linky Love

I ran across some yummy sounding recipes and thought I would link them here for all of you. I hope they are as good as they sound. I am making the lasagne tomorrow. It looks so simple.

Pioneer Woman's Lasagne...I probably won't cook my noodles because I will prepare it in the morning and bake at night. I like her picture by picture recipe format.

A Chelsea Morning's Breakfast Burritos...I probably wouldn't make as many as she does, but she says they freeze great. So why not? They sound yummy!

Mexican Bubble Pizza (a Sonja recommended try). I can't wait to try this. She says her boys eat it up.

Shrimp & Yellow Rice

This recipe was handed down to me by my Grandmother Gen.

10 oz. Yellow Mahatma Rice
1 small onion
1 green pepper
2 lbs. shrimp (peeled and deveined)
1 can chopped (or diced) tomatoes
1 tsp. salt
½ c. olive oil (mom cuts down to ¼ c.)
2 cloves garlic, minced

Cook rice separately. Heat olive oil, sauté vegetables. Add raw shrimp, cook until shrimp are pink (it doesn't take long). Add tomatoes. Combine with rice. Bake at 350-degrees for 15 to 20 minutes.

Tuesday, August 21, 2007

Chicken Roll-Ups

This is from my great friend, MK. I am making it for dinner right now.

2-3 chicken breasts
1 small can of sour cream (I forgot the sour cream today and you could not tell a difference in the taste)
2 cans of cream of chicken soup-I like 1 can of cream of chicken and one can of cream of celery
2 cans of croissant rolls

Boil 2-3 chicken breasts; save broth

Shred chicken in a mixing bowl and add almost an entire jar of sour cream and one can of Cream of chicken or celery soup. Mix well and add salt and pepper to taste.

In a 9x13 dish (sprayed with Pam), put a spoonful of the chicken mixture in the middle of a croissant and roll it up. Place the rolled up croissants in the dish side by side until the dish is filled.

Mix the other can of soup with some chicken broth to make a thin gravy. Pour the gravy on top of the rolls and then bake at 350 until golden brown. Usually 30-45 minutes.

Serve with salad or veggies.

This is a huge favorite at our house. If I remember, I will take a picture of it once it is done.

Wednesday, August 15, 2007

No Fail Roast

Hi, everyone. I'm so excited to be a part of an actual cooking blog! My husband would laugh his head off, but nevertheless here I am!

I'm sharing this recipe for no-fail roast. It's a great Sunday dinner, weeknight dinner, or even a "company meal".

Chuck Roast (this cut of meat is pretty cheap, and really is the best one to use for this recipe)
5 beef bouillon cubes
1 - 22 oz. b*er (we use C*ors)

Spread cubes on bottom of crockpot (I have the oval kind, rather than the tall round version). Place roast on top. Pour b*er over. Cover & cook on low for 8 hours.


If you want to jazz it up, you can cut slits in the top of the roast & insert 1 garlic clove into each slit (even though I'm a garlic lover, I didn't care for it in this recipe)

Around hour 5-6, you can add onions & mushrooms if you'd like.

We use the gravy to pour over homemade mashed potatoes. Yummo!

And I promise, you can feed it to your kids...the alc*hol burns off.



(I'm using * so that no one googles those words & finds our blog.)

Welcome Melissa

Hey y'all, please welcome Melissa from Breath of Life Ministries to our foodie blog.

We are so glad you could join us, Melissa!

Friday, August 10, 2007

EASY Peanut Butter Cookies

Hey Guys,

I saw this recipe by Paula Deen on the Food Network awhile back and was really excited because I LOVE Peanut Butter cookies!! I don't make them often because they take more time than I usually have. But these are delightfully easy! FOUR ingredients is all you need...that is my kind of recipe! Hope you enjoy these as much as I did!

Magical Peanut Butter Cookies

1 cup peanut butter, creamy or crunchy
1 1/2 cups sugar
1 egg
1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Grease a large baking sheet.
In a mixing bowl, combine the peanut butter, 1 cup sugar, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar. Cool slightly before removing from pan.

The original recipe that she made was actually Peanut Butter and Jelly Ice Cream Sandwiches. I just used the cookie recipe because it looked so simple, but if you are feeling a little more decadent you can go here for the entire recipe!

Sunday, August 5, 2007

Tried and True

This past week I made Janelle's chicken soup and Shelley's skillet burrito and I have two words for you....uh huh! They were both so good and and the cool thing is, my kids LOVED both. Boy1 usually complains about beans/mexican meals but he ate it, loved it and even told us the beans were good. Now that is HUGE for him.

I am really enjoying this little recipe blog and I am so thankful for your friendship and participation to this.

Here's to great food and even better friends!

Thursday, August 2, 2007

Deep Dish Taco Pizza

We had this for dinner tonight, and it was a big hit! Another Super Fast Supper thanks to Cooking Light!

1 lb ground round
1/2 cup chopped onion
1 can (15 oz.) diced tomatoes (milder) OR diced tomatoes with green chile's (spicier)
1 tsp. Mexican seasoning
1 (10 oz.) can refrigerated pizza crust dough
cooking spray
1 cup shredded mozzarella, or cheddar cheese (I mixed them.)
Salsa (optional)
Sour Cream (optional)

Preheat oven to 475*
Cook beef and onion in a large nonstick skillet over medium high hear until beef is browned, stirring to crumble. Drain well, return beef mixture to pan. Stir in tomatoes and seasoning; cook over medium high heat for one minute. Set aside. Unroll pizza dough, press into bottom and half way up sides of a 13 x 9 baking dish coated with cooking spray. Spoon beef mixture over dough. Bake at 425* for 12 minutes. Top with cheese and bake for 5 more minutes. Let stand 5 minutes before slicing. Serve warm, top with salsa and/or sour cream if desired. Makes 6 servings, 7 WW points per serving.

Tuesday, July 31, 2007

Quiche w/ stuffing crust

This quiche is a bit more Manly since the crust is made with stuffing. My family loves it. Hope you all do too!


2 boxes of Stove Top Stuffing (I like the savory herb flavor)
1 doz. eggs
1/2 package little smokies, sliced (or chopped ham)
1 cup cottage cheese
2 cups shredded cheese ( I use colby jack)

spray 9 x 13 pan

cook stuffing mix according to directions (microwave or stove)
beat eggs
add meat, cottage cheese, and shredded cheese, saving some for the top

press stuffing mix in pan along sides and bottom
pour in egg mixture

Bake @ 350 for about 45 min. to an hr. insert toothpick in center to check

Monday, July 30, 2007

Summer Squash with Tomatoes and Basil

I'm channeling my inner Rachael Ray with this dish. My kids actually liked this!

1 tsp EVOO
Cooking Spray
5 pounds yellow squash, about 1 1/4 lbs.
1 cup grape tomatoes, halved
2 Tbsp. chopped fresh basil
1/4 tsp salt
1/4 tsp pepper

Heat oil in a large nonstick skillet coated with cooking spray, over medium heat. Add squash, cook, stirring occasionally for 6 minutes or until tender. Add tomato and remaining ingredients, cook 1 minute or until thoroughly heated. 4 servings, 1 WW point.

Buttery Herbed Chicken

We made this dish and the Summer Squash with Basil and Tomatoes a few nights ago and loved them! I was so proud that I even took a picture!!! These recipes are from my Cooking Light, Super Fast Suppers Cookbook, and they really are Super Fast!

Buttery Herbed Chicken

Prepare 3 cups cooked rice by using 1 extra large bag boil-in-bag rice (or 3 small bags) and cook according to package instructions using fat-free, less sodium chicken broth instead of water. Start the rice first and let it cook while you prepare chicken. (I did the microwave instructions and it turned out great!)

2 Tablespoons butter, softened
1/4 tsp. dried italian seasoning
1/4 tsp salt
1/4 tsp pepper
2 tsp olive oil (EVOO)
1 lb chicken breast tenders
3 cups hot cooked long grain rice

Combine butter and the next 3 ingredients in a small bowl. Heat oil in a large nonstick skillet over medium high heat. Add chicken, and cook 4-5 minutes on each side or until done. Remove pan from heat, add butter mixture, and toss to coat chicken evenly. Serve immediately over rice. 4 servings, 6 WW points per serving.


Sweet & Sour Chicken

Thanks for setting up this blog Dawn! I can't wait to start cooking again! This recipe is from my grandmother. It is easy and very kid friendly!

2 or 3 chicken breast
2/3 cup brown sugar
2 T corn starch
1/2 cup ketchup
1/2 cup water
2 t mustard
2 T soy sauce
1/2 cup crushed pineapple

Cook chicken and cut into small pieces when cool. Set chicken aside. Mix ingredients for sauce together in a skillet. Stir sauce and bring it to a boil. The sauce will thicken then add chicken and serve over rice.

Sunday, July 29, 2007

Beef Stew

Yay! I'm finally online with this cool new blog and am adding my first contribution!

This is one of my favorite recipes. My friend Beth gave it to me. It is super simple and sooo good! One of those that you can't wait to dive into because you can smell it cooking all day!


Beef Stew

2 lbs stew beef
1 large onion
2 to 3 potatoes
1 tsp salt
1 can tomato soup
1/2 can water

Bake at 300 degrees for 5 hours.

Note: I use 1lb of stew beef, half an onion, and plenty of carrots and potatoes. This seems like a better balance to me, but I like the veggies!

Friday, July 27, 2007

Chocolate Chip Bundt Cake

i'm making this tonight for a ladies night with girls from my church...
so...i thought i would "share the love":

Tami’s Chocolate Chip Bundt Cake (Tami is my sister FYI)
1 box Duncan Hines classic yellow cake mix
1 cup (8 oz.) sour cream
½ cup oil
½ cup water
1 small package jell-o instant chocolate pudding mix
4 eggs
Combine these and mix well – 2 minutes on medium high.
Grease bundt pan
Pour half the batter in the pan.
Then pour ¼ cup chocolate chips.
Pour the rest of the batter in.
Then another ¼ cup chocolate chips.
Bake at 350.
Bake 50-55 minutes - max

Summertime Pasta Salad

This is a favorite of mine. Pam Spears made it for me when I had Boy2. I have been making it ever since and loving it!

2 Chicken breasts; boiled and cubed
2 green bell peppers
1 red pepper
1 yellow or orange pepper
1 Package of bow tie pasta; cooked and drained
Parmesan cheese-grated
1 bottle of ZESTY Italian dressing-must be ZESTY!
Salt and pepper to taste
Pam also adds black olives-but we do not like olives at our house

Cut the peppers and carrots into bite size pieces. Once the chicken and pasta are cooked, add everything together in a big serving dish or bowl. Don't forget the cheese...it makes the dish so much more flavorful. I just about use the entire bottle of dressing so that it will not get dry.

Serve with warm french bread and you have a light, refreshing summertime dinner. It is even better the next day.

Tuesday, July 24, 2007

Farmer's Market meal

OH MY GOODNESS GRACIOUS. I forgot how good a BLT can be.

Yesterday, I took a trip to a farmer's market in Arkansas to purchase peaches, corn and tomatoes. All locally grown. All fresh.

Tonight we had classic BLT's, corn on the cob and fresh peaches and ice cream.

Rachel Ray recommends cooking bacon in the oven (375 degrees) on a drip roasting pan. The fat falls to the drip pan and the bacon is perfect. It takes about 15-20 minutes. Watch it carefully.

Quick-Fix Beef Burrito Skillet

This is a newer favorite in our house. I got it from the Kraft Food and Family Magazine. I love getting that magazine every couple of months, it usually has some good stuff. It's free, and if you want one you can go to kraftfoods.com This dish is like Burritos, but easier for the younger kids to eat. You can make it mild or spicy depending on what kind of salsa and toppings you use. We serve it with a salad, and sometimes tortilla chips for scooping!

1 lb Lean ground beef
1 pkg taco seasoning
1 (19oz) kidney beans, drained and rinsed
1 cup salsa
1 cup water
4 flour tortillas (6 in.) cut into 1 1/2-inch squares
1 cup shredded cheese, cheddar or mexican blend
1/3 cup sour cream - optional.
1/3 cup chopped green onions (about 1 large) - optional.
Tortilla chips for scooping - optional.

Brown meat, drain. Add seasoning mix, beans, salsa, and water, stir. Bring to Boil. Reduce heat to medium low, simmer 5 min. Stir in tortillas, top with cheese. Cover and let stand 5 min. or until cheese is melted. Top with sour cream and onions if you like. Other toppings could be shredded lettuce, chopped tomatoes, chopped avocado, or jalapenos.

Chicken Pot Pie

I made this last night. It is a staple meal in our home. It makes enough for two pies, so, you can freeze the chicken and veggie mixture in a ziplock bag to use later, or make another pie to share.

1 bag of frozen veggies
Pie crusts-I use one of the roll out kind for the top and then the pie shell in the foil pan for the bottom. I hate making pie crusts!
1/2 onion
1/4 Cup butter
1/2 Cup flour
salt/pepper to taste
1 tsp marjoram-if you have it on hand, if not, no big deal
2 chicken breasts-boiled (SAVE THE BROTH)
3/4 Cup milk
2 Cups broth
1/4 Cup parsley

Saute butter, flour, onion and spices until melted. Add milk and broth-cook until thick and bubbly.

Stir in frozen veggies and cubed chicken. Heat all the way through.

Pour into pie shell and top with the rolled out shell. Use a butter knife to make slits in the top shell to vent while cooking.

Cook at 350 degrees until pie shell is golden brown and flaky.

Monday, July 23, 2007

Chicken Tortellini Soup

This recipe is originally from Angela. I love making this for new moms and sick kids. It is a hit at our house. Hope you enjoy. I usually double this recipe.

Chicken Tortellini Soup

3 chicken breasts ( or 1 rotisserie chicken picked clean)
1/2 cup onion
1/2 cup celery
1 cup carrots
3 cans chicken broth
1/2 t. thyme
1 cup dried tortellini pasta
1/4 t. pepper
1 T. parsley
1-3 Bay leaves ( I eyeball all the seasonings. Season to your taste)

Cut and cook chicken (or if using rotisserie, just peel apart meat). Add all other ingredients. Bring to a boil. Cover and simmer 20 minutes. Season to taste.

Serve with fruit and corn bread.

Welcome to my Foodie Blog

This is just a place where we can post recipes that we love, recipes that work for our lifestyles, and recipes that we want to share with our friends.

It may take me a while to get it all set up, but I think this will be a great resource for us.

Hope you all will join in the fun. Post whenever you like.

Let's use the labels at the bottom to keep everything in order...such as chicken, beef, salad, dessert, etc.

Can someone please invite Shelley and Michelle to join us too. Or email me their addresses so I can add them to the author page.

Looking forward to sharing some great meals with you friends!