Sunday, November 2, 2014

The Best Chicken Enchiladas

I needed to make some chicken enchilada's the other day, and there are a bazillion recipes out there to make them.  I didn't want to do my old one of sour cream and soup mixture, I wanted a homemade white sauce.  I found it here on Mel's site, and they are truly the best ever!
You wont be disappointed when you make these!  Enjoy!

Creamy Green Chile Chicken Enchiladas
YIELD: SERVES 4-6
INGREDIENTS
    Filling:
  • 3 cups cooked, chopped chicken
  • 2 (4 oz.) cans of green chiles, lightly drained
  • 1 package (8 oz.) cream cheese, cubed
  • 1 can white or black beans, rinsed and drained (you can really use any type of bean you prefer here)
  • Sauce:
  • 2 tablespoons butter
  • 1/2 cup chopped onion (about 1/2 medium onion)
  • 2 tablespoons flour
  • 1/3 cup chicken broth
  • ¼ cup milk
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 can (7 ounce) green chile enchilada sauce
  • ½ cup sour cream
  • Assembly:
  • 8 ounces (about 2 cups) Monterey jack cheese, shredded
  • 8 medium (soft taco size) flour tortillas
  • Handful of chopped fresh cilantro
DIRECTIONS
  1. Preheat oven to 375 degrees.
  2. In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.
  3. In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.
  4. Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).
  5. Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.
NOTES
Make Ahead Instructions: Follow the recipe instructions, letting the sauce cool to warm room temperature before proceeding with filling the enchiladas. Assemble the enchiladas as directed in the recipe with the cooled sauce. Cover the baking pan with plastic wrap and refrigerate for 8-12 hours before baking. Bake according to the recipe, adding an additional 5-10 minutes if needed since the enchiladas were refrigerated. Alternately, after assembling, the baking pan can be covered with a double layer of foil and put in a jumbo-sized resealable bag and frozen for up to two months. Bake from frozen by decreasing the baking temperature to 350 degrees F and baking the enchiladas covered for 1 1/2 hours. Uncover and bake an additional 30 minutes to 1 hour until the dish is hot and bubbly.


Best Chili

Christy made a bowl of chili the other day and used this recipe from the sisters cafe, she said it was yummy, I should make it and post it on my blog. Today I made it and it is yummy and blog worthy, here is the site where she got it from:  it is the second recipe, although the first one looks just as good:


Chili
Submitted by Erin  ~ The Sisters Cafe
2 to 2 1/2 pounds ground beef
2 medium onions, diced
3 cups of dry pinto beans, soaked overnight (or 3 large cans (29 ounces each) pinto beans, drained)
46 oz. (one large can) tomato juice
1 (8 oz.) can tomato sauce
1 cup ketchup
1/2 cup water
1 1/2 tablespoons brown sugar
1 tablespoon chili powder
2 teaspoons cumin
1-2 teaspoons salt
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 bay leaves
Cheddar cheese, Fritos, and sour cream, for serving
Measure three cups (which is 1 ½ lbs) of pinto beans out and look through them for small pebbles. Rinse them off, and place them in a large bowl.  Soak the dry pinto beans in about 15 cups of water. Measuring the water is not necessary; just add water until they are covered by a few inches of water on top. In the morning, the beans will have absorbed a lot of the water. Rinse the beans and place in a large pot with plenty of fresh water and simmer for 2 hours with the lid cracked.  *Instead of using dry pinto beans, you may use 3 (29-oz) cans of pinto beans. One 29-oz can is equal to 3 cups of cooked beans, or 1 cup of dry beans. Beans triple in volume after being cooked.*
After beans are cooked, drain liquid reserving about ½ cup of liquid, and set beans aside. In the same pot, brown the hamburger and onion. Drain grease. Add all remaining ingredients, including the cooked beans, and stir to combine.  Bring to a boil over medium-high heat, then reduce heat and simmer for 1-4 hours, stirring occasionally. Serve topped with shredded cheddar cheese, a handful of Fritos, and a dollop of sour cream.

Yummy Stuff!  we are eating atop baked Idaho potatoes for dinner tonight!  YUM!

Caramel Corn

 This is a quick and easy recipe for caramel corn.  It uses a can of sweetened condensed milk.  My neighbor Jana would make this and share with us, we loved it!

Caramel Corn
1 cup white Karo syrup (Jana would use dark Karo)
2 1/4 cups brown sugar
1 can Eagle Brand sweetened condensed milk
1 cube margarine

Bring to boil the brown sugar and Karo syrup.  Add milk and bring to boil.  Add margarine and bring to boil.  Pour over popcorn.  It makes a lot!  I popped 3 microwave popcorn bags and used two of my big Tupperware ThatsaBowl bowls(nothing sticks to them) and stirred it around, Make sure to pick out ALL the popcorn kernels before adding the caramel.  but I probably could have popped 4 bags as I had more caramel than popcorn.
Enjoy!
Great STuff!

Nourishment for the soul:
more quotes from my pinterest board:

The quieter you become, the more you can hear

If you continuously compete with others, you become bitter
But if you continuously compete with yourself, you become better!

Elegance is when the inside is as beautiful as the outside!


Baked Potato Soup

Okay my friends, I made this soup for James' one year birthday party and was told it was good, please share the recipe!  Yay, I like it when something is good!  I got this from our ward homemaking night.  Of course I tweeked it, I will add at the bottom what I did different, but it was very easy to make - so enjoy!

Baked Potato Soup

12 medium potatoes cubed
5 cups of water
4 Knorr chicken bouillon cubes
1 8 oz pkg cream cheese
Pepper, onion powder, garlic powder  to taste

Add cubed potatoes and water in crock pot.  Crumble bouillon cubes over potatoes.  Sprinkle seasonings to taste.  Cook on high for four hours or low for six hours.  When potatoes are tender, spoon half of the broth and potatoes into a blender with the cream cheese.  Blend together, add back into the crockpot.  Stir together.

Sandee's variation:
I added one diced onion to the potatoes.
I made this in the morning before I went to work, so I had to cook it longer than recipe said, so I added more liquid, I added one can of Swanson Chicken Broth.  After I had added back in the blended portion of soup and cream cheese,  I did stir in  1 to 1 1/2 cups sour cream.  Also, I grated some cheddar cheese I had in the fridge, so I guess add 1 to 2 cups shredded cheese. and WA LA, yummy potato soup!
Also - I wanted to put in carrots, I love carrots with my potatoes, so next time I am going to cut up about 3 carrots and add that in, I will let you know if that turns out!


Nourishment for the soul:
Here are a few sayings I have pinned from pinterest:

When life is sweet, say thank you and celebrate
When life is bitter, say thank you and grow!

A person who feels appreciated will always do more than what is expected!  
(I love this quote, it is so so so true!  As moms and wives, we need to make sure our children and spouse feel appreciated, they will gladly do more for us!)

Monday, October 20, 2014

Quick Lasagna Roll Ups

This recipe is from the lemon poppyseed lady, Ali Eisenach, her website is www.lemonpoppycake.com
This is kid friendly and kid tested and kid approved!  You will like it very much as an adult as well!

Rock and Roll Lasagna

10  dry lasagna noodles
1  24-oz container cottage cheese
1 cup mozzarella cheese, grated
1/2 cup parmesan cheese, grated
1 cup chopped spinach
1 jar spaghetti sauce (24 oz)

Cook lasagna noodles according to package directions.  Drain, rinse and lay flat to dry.  Pour half of the spaghetti sauce in the bottom of a 9 x 13 pan.  
In a medium bowl combine cottage cheese, 1/2 cup mozzarella cheese, parmesan cheese and spinach.  Spread cheese mixture on lasagna noodles and roll up.  Place pasta rolls in the 9x13 pan.  
Pour remaining spaghetti sauce on top.  Sprinkle with remaining 1/2 cup mozzarella cheese.
Cover with foil and bake at 400 degrees for 20 min
Uncover and continue baking 10 min until cheese is browned and bubbly.
Try adding italian sausage to the cheese mixture for a heartier dinner.

Sunday, October 19, 2014

Quick Dinner Rolls

Today I made these rolls and shared with my RS sisters, and several asked for the recipe, I promised I would post it, so here it is:
I will give you ALL my secrets so yours will be as good as these!
I got this recipe from my friend Diane Worthen

Quick Dinner Rolls

2 Tblsp sugar
2 Tblsp yeast (active dry)
1/2 Cup warm water

1 1/2 Cups lukewarm milk
1/4 cup sugar
2 tsp salt
1/4 cup shortening (or butter)
2 eggs
5 1/2 cups flour

Combine sugar, water and yeast.  Let set until bubbly. 
Pour yeast mixture into mixer bowl 
Blend in milk, sugar and salt with shortening (or butter) and eggs.
Slowly add flour.  Mix well until smooth

  *Note  I actually had to add a few cups of flour with my milk and sugar and yeast part because the liquid was coming out of my boshe bread maker.  But I realized I did not say what to mix it in.  I use either my Kitchenaid stand mixer or my boshe bread maker.  Hopefully you have one of those!!

Pour dough into another bowl that has been lightly oiled.
(I have a big Tupperware bowl called "Thatsabowl" and it is my favorite as nothing sticks to it and it has a lid to put on top)

Let dough set in bowl for 1/2 hour
Punch down dough and shape into 24 rolls
Let rolls set until doubled.  (I am usually in hurry, so I preheat oven to 200 degrees, turn oven off.  Put rolls in oven for 15 min or so then take them out)
Turn oven on to 375 degrees and bake about 13 min (it says 15 min but I always start checking at 11 or 12 min)
Brush tops with melted butter

My secret ingredient: 
I add 2 Tblsp dough enhancer and 2 Tblsp wheat gluten
add it when you start adding the flour

If you dont have dough enhance or wheat gluten, don't worry, the rolls will still turn out and be good, I just heard from other bakers that to get your rolls extra fluffy, you should put in 2 Tblsp wheat gluten.  I just so happen to have dough enhancer as well so I threw that in.

I used canned milk because I have some, and I just warm it in the microwave til it is warm, make sure it is not too hot after warming it up because it will kill the yeast. But you can use any kind of milk.

To shape my rolls, I just grab a blob of dough and "push it through" my thumb and index finger of my left hand and pinch it off so it is just a ball of dough, but let me show you this lady's tutorial on how she makes her rolls perfectly round, I like her web site as well, most of her recipes are really really good!  enjoy!  look here

and now for the nourishing of your souls:
Let me leave you with a quote from our RS lesson today :

quoted from President Joseph Fielding Smith
"It is my duty, it is yours, to be better today than I was yesterday, and for you to be better today than you were yesterday, and better tomorrow than you were today.  why? Because we are on that road to perfection, and that can only come through obedience and the desire in our hearts to overcome the world. . . "
Have a great sabbath day!

Saturday, October 4, 2014

Mom's Haystacks (Cookies)

Us kids grew up on Mom's Haystacks.  I am pretty sure we all loved them, I think Linda loves them the most, and me second!  They are only for people who like coconut though!  My mom still mails them to me and Linda for our birthdays, so they seem to last several days and still be yummy!

Mom's Haystacks

1 cup egg whites (about 6)
1 1/2 cup sugar
2 cups Macaroon Coconut
1 1/2 cups Flake Coconut
(so I asked my mom what the heck is macaroon coconut, I can't find it in stores, she say just use all sweetened flake coconut, so make that 3  1/2 cups Flake Coconut)
1 cup chocolate chips
1/2 cup pecans
1 tsp salt
1 tsp vanilla
1 cup flour ( you might need to add 1/2 cup flour)
*Beat egg whites until stiff, beat in sugar a little at a time.  Add vanilla and  coconut, Fold in flour and salt.
Add choc chips and pecans
Bake on foil covered and greased cookies sheet (I just use my silpat and it works AMAZING, get you one I say!)  
Bake at 350 degrees until golden brown (I just made these and forgot to write down the time, it seems they take around 10-11 min, but I can't remember)

Now make sure you beat the egg whites good before adding sugar, I added my sugar too soon and it makes the cookies more flat, otherwise they are like little round mounds (like a haystack!), they are still yummy if you do it wrong, but try to do it right!

I love my mom.  When I miss her, I bake these and remember all the good cookies she would bake for us kids.

Monday, September 29, 2014

Heavenly Lemon Bars

This recipe comes from the lemon poppy gal at www.lemonpoppycake.com  she knows her lemons!  these are yummy!

Little Bit O'Heaven Lemon Bars

Crust:
1 1/2 cups butter, softened
1/2 tsp salt
3/4 cups powdered sugar
3 cups flour

Combine butter, salt, powdered sugar, and flour and mix well.  Press into large cookie sheet (13 x 18) and bake at 350 degrees until lightly browned  (about 15 min)

Filling:
6 eggs, beaten
9 Tblsp fresh lemon juice
3 cups sugar
6 Tbslp flour

Combine flour and sugar.  Add beaten eggs and lemon juice.  Mix well.  Pour filling onto slightly cooled crust.  Bake at 350 degrees for 25 min or until set.  Cool and sprinkle with powdered sugar.

Lemon Thumbprint Cookies

This recipe comes from www.lemonpoppycake.com, she has the best recipes, i love these cookies  She goes to Swiss Days and i always buy some of her cookbooks  Her name is Ali Eisenach

Lemon Thumbprint Cookies

1 cup butter, softened
1/2 cup powdered sugar
1/4 tsp salt
1 Tbls. lemon juice
2 cups flour
 Preheat oven to 350 degrees.  Cream butter, powdered sugar, salt and lemon juice.  Add flour and mix until combined.  Roll into 1 1/2 inch balls and press thumbprint.  Bake 7 to 9 min

Lemon Filling:
1 egg, lightly beaten
Zest of one lemon
2/3 cup sugar
3 T. lemon juice
1 1/2 T. butter

Combine egg, zest, sugar, lemon juice and butter and stir in double boiler until thick.  Fill cooled cookies.  Cool.  Sift powdered sugar over the top.

These are really really yummy!  You cant eat just one or two!

Corn Chowder Soup

Shauna makes a wonderful corn chowder soup so I am posting her recipe, she made it last night and it reminded me how yummy it was

Corn Chowder Soup
1/2 cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups chicken broth (Original recipe just called for water but most of the comments recommended using chicken broth so that is how I made it)
3 cups cream-style corn (I just used 2 regular cans of cream-style corn)
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half

Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the chicken broth, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

It makes very yummy soup!  Enjoy!

Superb Apple Pie

Megan just had a birthday and requested apple pie for her cake (well she still wanted vanilla cake with peanut butter frosting) so I quickly baked up one from my Sandridge Ward cookbook, this is from Kristen Funes and it is VERY good!

Superb Apple Pie
Filling:
1/2 cup sugar
1/2 tsp nutmeg
4 cups sliced apples
2 Tbsp flour
1/2 tsp cinnamon

Topping:
1/2 cup flour
1 stick butter
1/2 cup brown sugar

Filling:
Combine sugar, flour, nutmeg, and cinnamon.  Stir in apples and blend thoroughly.  Pour into Pie Shell.
Topping: Combine flour and sugar, cut in butter.  Sprinkle over pie.  Place in brown paper bag; seal (I guess you can staple it shut but I just folded it down real good and left it)  (If you don't have brown paper bag, use one of those turkey cooking bags)  Bake at 350 for 1 1/2 hours (I baked mine at 1 hour and 20 min and it was done!)
Expect wonderful pie!! yum

Crust:
2 cups flour
1 cup crisco butter flavored shortening
1 tsp salt
1/2 cup water
Mix together flour and salt.  Add in the shortening and using your hands crumble it all together until size of peas.  Add water (cold ) and mix together.  roll out size of pie pan

Saturday, September 13, 2014

Cinnamon Rolls/Orange Rolls-Food Nanny Recipe

This recipe comes from the Food Nanny Rescues Dinner, I love her cookbooks, this is her roll recipe that I make most often! They are moist and very yummy!  I usually only get about 14 to 16 rolls , not the 20 she says

Cinnamon Rolls or Orange Rolls

Dough:
1/4 cup warm water (105 to 115 degrees)
1 Tblsp active dry yeast
1 cup warm milk  (I use canned milk sometimes)
1/2 cup canola oil
1/2 cup sugar
1 tsp salt
5 to 5 1/2 cups all purpose flour
2 eggs

Filling for cinnamon rolls:
6 Tblsp softened butter
1/2 cup granulated sugar
1/2 cup brown sugar
2 tsp ground cinnamon

Filling for orange rolls:
1/2 cup softened butter
1/2 cup sugar
grated peel of a large orange

1 - Measure the water into a glass measuring cup and add the yeast.  Stir to dissolve and let it stand for 5 minutes

2 - Heat the milk in the microwave and pour it into a large mixer bowl.  Add the oil, sugar, and salt.  Mix in 1 cup of the flour.  Add the eggs and beat again.  Stir in the yeast mixture.  Adding 1 cup at a time, stir in 4 more cups of flour.  Add enough remaining flour to make a soft dough

3 - Turn the dough onto a floured surface and knead gently until the dough is smooth and elastic.  Cover and let rest while you wash the mixing bowl.

4 - Lightly grease the mixing bowl and put the dough in the bowl, turning once.  Spray plastic wrap with cooking spray and cover the bowl.  Let rise in a warm place until the dough is doubled in bulk  about one to one and a half hours.  Grease a 12x18 sheet pan and set aside

5-Punch down the dough, roll out the dough on a floured surface into a large rectangle, about 20x14 inches or larger.  Spread generously with the butter.  Mix the granulated and brown sugar and the cinnamon in a  small bowl and sprinkle the mixture over the dough.  (or for orange rolls, sprinkle the butter, sugar and orange zest over dough)  If desired, sprinkle the dough with chopped walnuts, raisin, or dates.  Starting on one long side, roll up the dough into a tightly rolled log.

6 - Mark the center of the roll with a knife mark and then make nine evenly spaced marks on each side of center, marking off a total of 20 rolls.  Slice with a strand of heavy duty thread or dental floss, place the thread under the dough, crisscross it over the dough, and pull quickly to make a clean cut for each roll.  \

7 - Cover the filled pans with dish towels and let rise again until nearly double, about 30 min.  Meanwhile, preheat oven to 400 degrees  When the rolls have risen, bake 10 to 15 min, until lightly browned.

8 -Make the frosting and frost the rolls in the pan while still warm.  Serve right away.  Freeze cooled rolls in resealable plastic bags

Cream Cheese Frosting
4 oz cream cheese, softened
2 Tblsp butter, softened
1 cup powdered sugar, sifted
1 tsp milk
1/2 tsp vanilla extract
1 tsp fresh lemon juice (or orange juice for the orange roll variation)
Combine all ingredients with electric mixer until smooth

Thursday, September 4, 2014

Ultimate Beef Stroganoff

Okay, I just made this last night, and it was as good and ultimate as the title says!  It was so easy as well.  You cook it in the crockpot which makes it easy! I got it from www.melskitchencafe.com or here  for a picture of this yummy stuff.  I used two packages of stew meat and served it on rice with peas and it was very good!

Ultimate Beef Stroganoff

Ingredients:
2-3 pounds stew meat (or a 3 lb chuck roast, cubed)
1 tsp salt
1/4 tsp black pepper
1 medium yellow onion, diced
1/4 tsp garlic salt (I used minced garlic and like 1 to 2 Tblsp)
1 Tblsp Worcestershire sauce (I used 4 or 5 Tblsp  I love worcester)
1 1/2 cups beef broth
1 Tblsp ketchup (I used 2 or 3)
1/3 cup flour
6-7 Tblsp apple juice or water (I used apple juice)
4-8 ounces sliced mushrooms (I forgot to put those in)
1/2 cup sour cream
Directions:
Place the stew meat, salt, pepper, and onion in the slow cooker.  Stir to distribute the seasonings and onion.  
In a small bowl, combine the garlic salt, worcestershire sauce, beef broth, and ketchup.  Pour over the meat  (I just poured in all that stuff, I skipped mixing it in separate bowl and it turned out fine, and I did add minced garlic)

Cook for 7 to 9 hours on low or 4-5 hours on high in crockpot

About 30 minutes before serving, combine the flour and apple juice in a small bowl, whisking vigorously to combine well.  The roux should be thick but still pourable so add a tablespoon of apple juice or water at a time to thin, if needed.  (I didn't need to, mine was just right)  Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps.  Add the mushrooms and stir.

Cook on high for 30 minutes.  Stir in 1/2 cup sour cream right before serving.  
Serve over pasta, rice or baked potatoes.

Notes:  Freezable Meal:  The leftovers of the stroganoff can be frozen.  I store the leftovers in a freezer safe container and then thaw in the refrigerator (usually takes a day) and reheat over medium low heat in a saucepan on the stove!
YUMMY!



Wednesday, September 3, 2014

Cheesy Rice and Broccoli Casserole

This is not the most healthiest recipe, however, it is one I would use for the kids when I found out I needed to be gone for the evening and I needed something quick to fix for the kids.

Cheesy Rice and Broccoli (and Chicken ) Casserole

Boil 1 1/2 cups fresh or thawed frozen broccoli flowerets and 1 cup water in saucepan.
Cook for 3 minutes
Stir in 1 1/2 cups minute rice and 1/2 lb (8 oz) velveeta cheese.  Cover.  Remove from heat.
Let stand 5 minutes.  Stir until process cheese is melted.  makes 6 servings
Variation:  to make main dish, top with 4 broiled or grilled chicken breasts or stir in 2 cups chopped cooked chicken.

Chicken Stuffing Casserole


This is one of those popular and easy recipes that everyone loves and enjoys.  I used this many times for my kids growing up!  And now for my grandkids, even the pickiest eaters like this!

Chicken-Stuffing Casserole

2 cans cream of chicken (or mushroom or celery) soup
2 cups sour cream
chicken, cooked and cubed
2 boxes stove top stuffing


Prepare stuffing according to box directions.  Combine soup and sour cream.  Stir in chicken
  Place 1/2 of stuffing on bottom of dish.  Add soup/sour cream/chicken mixture, Place other 1/2 of stuffing on top
cover with foil
Bake at 30 minutes at 350

(* If you only have one box of stuffing on hand, then I have put the stuffing on the bottom, the chicken mixture on top, and then I make a topping of crumbled ritz crackers mixed with melted butter, or corn flakes mixed with butter, or bread crumbs and butter and sprinkle on top)

Cream Cheese Chicken Italian

This is another quick and easy chicken recipe that is very popular.  There are different versions, I will use my daughter in law Krista's and one from my ward cookbook.  (kinda combine the two into one I like!)

Cream Cheese Chicken Italian

4 Boneless Skinless Chicken Breasts
1 pkg dry Italian seasoning mix
1/2 cup water
1/2 stick butter
1 can cream of chicken or cream of mushroom soup
1 8 oz cream cheese

Cook Chicken, seasoning mix, and water and butter in crock pot on LOW for 4 hours.  Cube or shred the chicken and add soup and cream cheese, cook one more hour in crockpot. 
Serve over rice, mashed potatoes, or noodles.

Another version I saw which is not in crockpot but in oven goes like this:

Chicken Supreme   - Janine Crosby

Boneless Skinless Chicken Breasts
1 8 oz pkg cream cheese
1 tub onion garlic cream cheese
2 cans cream of mushroom soup
1 pkg dry Italian seasoning

Put chicken in baking dish.  Mix cream cheese and soup together, pour packg of Italian seasoning over chicken.  Pour soup mixture over chicken.  Bake for 1 hour at 350
Serve over angel hair pasta or rice or potatoes

Chicken Cream cheese Pockets

This is one of those recipes I believe everyone has tried or tasted at least once, they are so popular, and they are so yummy when you need a quick meal.  Haven't met anyone yet who didn't like it!

Chicken Pockets and Gravy

8 oz cream cheese
4 Tblsp butter, melted
1/4 tsp salt
1/8 tsp pepper
2 Tbslp milk 
1 Tblsp chopped onions, or chives
2 cups cooked chicken, cubed
2 (8 oz) cans crescent rolls

Mix cream cheese and margarine till smooth.  Add other ingrdients, including chicken and mix well.

Take two triangles of crescent roll and make into rectangle.  Add spoonful of chicken .  Put four corners of rectangle together and twist.
Bake on greased cookie sheet at 350 for 20 to 30 minutes

Can make a gravy by using a can of cream of chicken (or cream of celery) soup and 3/4 cup sour cream, warm it up on stove top and pour over the chicken pockets! (or you can use a packet of chicken gravy or bottle of chicken gravy)
I have seen some versions where they have cooked broccoli and chopped it up and added that into the chicken mixture, so you have a chicken and broccoli pocket!

Egg Casserole - Overnight

I like overnight casserole recipes, they come in handy on the holidays or when guests come over!
this is from my friend Robyn Delight

Egg Casserole
1 (12 oz.)  sausage
1/4 to 1/2 cup fresh mushrooms, sliced
1 med chopped onion
6 eggs
3 Tbslp sour cream
1/4 - 1/2 cup salsa
4 oz Velveeta cheese
4 oz Cheddar Cheese
4 oz Mozzarella Cheese

Saute mushrooms, sausage, and onion together, drain.  Blend eggs and sour cream for 1 minute.  Bake the eggs and sour cream mixture in a greased 7 x 11 pan for 8 to 10 min at 400 degrees
Remove from oven; place salsa on top, then place sausage mixture on top and then all the cheeses.  Refrigerate overnight, then cook for 300 degrees for 45 minutes .
Can double this and put in 9 x 13

Tater Tot Casserole

This is another kid friendly tried and tested fun and easy recipe.

Tater Tot Casserole

1 can cream of chicken soup
1 can cream of celery soup
1 lb browned hamburger
1/2 cup water
1 pkg tater tots

Mix all ingredients, except tater tots, in shallow baking dish.  Place tater tots on top of mixture until all covered!  Bake at 350 for one hour
Serve 4 to 6

More Casserole

I need to put in the simple quick and easy go to recipes I would make for kids!

"More" Casserole 
2 cups uncooked macaroni
1 tsp salt
1 small onion
1 lb ground beef
1 can whole kernel corn
1 can tomato soup
1/2 lb grated cheddar cheese
1 Tblsp butter
salt and pepper

Cook macaroni, rinse and drain.  Set aside.  Dice onion and fry in butter.  Add meat and salt and pepper to taste.  Add tomato soup and simmer until slightly thickened.  In deep casserole dish, layer 1/2 macaroni, 1/2 meat sauce, 1/2 of corn, and 1/2 cheese.  Repeat layers again.  Bake at 350 for 30 min
Serves 6 to 8 

We still make this quick go to recipe alot when wanting comfort food!

Shepherd Pie - 3 versions

Christy called me last night to ask where a recipe for shepherd pie was.  I realized I did not have one posted, and I couldn't find the one I had used before. . .so I began looking and looking and found there are very many different variations, so I will give you 3 recipes that I have used and taste good, two are easy, one is more time consuming, you can choose!  Either way, it is yummy comfort food at its best!

Shepherd Pie - Easy - Tomato Sauce Green Bean version
This recipe is from sisterscafe.com, it is the same one I used to make for my kids growing up (I would double it) , but I added worcestershire sauce

1 lb ground beef (or use ground turkey)
2 Tblsp worcestershire sauce (and 2 Tblsp soy sauce if you have it)
1 onion, chopped
1 can green beans 
1/2 tsp garlic salt
1 8 oz can tomato sauce
2-3 cups mashed potatoes (about 5 medium potatoes)
shredded cheese (cheddar or colby jack)

**Brown the ground beef (or turkey) with diced onion and garlic salt and worcestershire and soy sauce.  Stir in tomato sauce and green beans.  Pour into a casserole dish. Scoop mashed potatoes on top of meat mixture and spread evenly. Sprinkle with cheese.  Bake in 350 degree oven for 20 to 30 min.

Shepherd Pie - Easy - Sloppy Joe and Corn version

1 lb ground beef (or ground turkey)
1 pkg of frozen or canned corn
2 cups grated chedar cheese
1 pkg sloppy joe mix
4 cups of mashed potatoes
1 med onion
Brown the ground beef and onion.  Add the sloppy joe seasoning.
Place mashed potatoes in bottom of casserole dish, then add corn around the edge of potatoes and then add sloppy joe mixture in middle and cheese over the top.  Bake at 350 for 15 minutes.

Shepherd Pie - worth the work - Cathi Olsen recipe

1 lb ground beef
1 and 1/2 cup beef broth
1 cup whole kernal corn
1 cup celery, diced
1 cup carrots, sliced
1 cup onions, sliced
1 cup mushrooms, sliced (optional)
2 bay leaves
2 whole cloves
dash of thyme leaves
1 tsp fresh ground pepper
1 1/4 Tblsp flour
Mashed potatoes
Shredded Cheese (can use cheddar or mozarella)

In a skillet brown beef and drain excess oil.  Add 1 cup broth, pepper, bay leaves, cloves, and thyme.  Cover and simmer for 15 min.  Add carrots, onions, mushrooms, celery, and corn.  Simmer until vegetables are tender.
In a small bowl - gradually add 1/2 cup beef broth to flour, stirring constantly to form a  smooth paste.  Add to beef and vegetables.  Simmer 5 minutes or until slightly thickened.  
In casserole dish, layer mashed potatoes, meat mixture, and more mashed potatoes.  Sprinkle cheese over top (can sprinkle over individual layers)  Bake at 375 for 10 minutes.  Yummie stuff!







Wednesday, August 27, 2014

7 Layer Bars or Congo Bars

When I was pregnant with Lacey I had an addiction to 7 layers bars, I made them every day for like a month!  I am still not tired of them!  I used to just use the recipe you can find online, however I do like more of a crust base (like you get at Great Harvest) and I found this recipe in Fat Witch Brownies by Patricia Helding and made them, and now I wont make anything but these!  Some people have commented to me when I make them that there is maybe too much butter , so you can cut back by a Tblsp or two if you want!
(Also, I like to  make these in a 9 x 13, so just double the ingredients and it works out great, I still only use the one can sweetened condensed milk though)

7 Layer Bars or Congo Bars

Crust:
1/4 unbleached flour
1/4 tsp Baking Powder
1 tsp salt
1 cup Graham Cracker Crumbs (about 11 whole crackers, crushed)
1/3 cup packed brown sugar
7 Tblsp unsalted butter softened to room temp (I use salted butter)

Topping:
1  1/4 cups sweetened flaked coconut 
1/2 cup butterscotch chips
1/2 cup milk chocolate chips
1 cup sweetened condensed milk
1/3 cup chopped pecans or other nuts (optional)

Directions:
Grease a 9 in by 9 in baking pan with butter, dust with flour and tap out excess flour. (or double the ingred and use 9 x 13)
Preheat oven to 350 degrees
To make the crust, measure the flour, baking powder, and salt and then sift together into a medium bowl.  Stir in the graham cracker crumbs and light brown sugar.  Mix well.  (I just put all the ingredients together and mix well, I don't sift)
Cut the butter into a few pieces and mix into the dough with a fork (I use my hands and mix it all around till the chunks are pea sized)
until the dough is crumbly.  Continue mixing with your hands until smooth.  Spread the dough evenly in a thin layer in the prepared baking pan, pressing down with your hands.  Bake for 10 minutes or until the crust is slightly golden .  Remove from the oven and set aside.  
Sprinkle on the coconut, butterscotch chips and choc chips and nuts and then sweetened condensed milk.  
Bake for 20 minutes or until the top is well set and light brown. 
Watch carefully near the end of baking time and make sure the top does not become too bubbly or too dark. 
Remove from oven and cool on rack 2 hours 
cut just before serving!
YUMMY!

Wednesday, August 20, 2014

Bacon Lettuce Tomato Wrap

I am a bacon lettuce tomato lover!  Shauna shared this recipe with me, and I love this lady's site, you will enjoy her blog as well, you can find her recipe here:

Bacon Lettuce Tomato Wrap

10 slices bacon, cooked and crumbled  (*for how to cook , see below)
1 cup grape tomatoes, quartered
Dash of salt and pepper
2 cups shredded lettuce
4 burrito sized tortillas
3 ounces cream cheese, softened (room temp is best)
1 Tblsp mayo
1 Tblsp dijon mustard

Directions:
In a small bowl, toss quartered grape tomatoes with a dash of salt and pepper.  In another small bowl, combine softened cream cheese with mayo and mustard.  Mix well.  
In large bowl, combine, bacon, lettuce, and tomato with the sauce.
Divide the mixture evenly among the 4 large size burrito tortillas.  Place the mixture on the bottom 1/3 of the tortilla.  roll the wrap up tightly and cut in half on a diagonal.  Best eaten fresh.

*Note for cooking bacon:
She says it is best to cook in the oven.  Line a baking sheet with foil.  Arrange the bacon slices, then place tray in cold oven and turn it on to 400 degrees.  bake anywhere between 20-25 min.  once bacon is crisp, pull out of oven and transfer to paper towel lined pan to drain. 

And here is the thought for today:

Whatever we think about and thank about we bring about - Dr John Demartini

As soon as you start to feel different about what you already have, you will start to attract more of the good things.  More of the things you can be grateful for.  -Dr Joe Vitale

The daily practice of gratitude is one of the conduits by which your wealth will come to you. - Wallace Wattles

So let's be grateful! we will get more of what we want when we do!
.

Texas Roadhouse Butter

Here is a recipe I whipped up tonight and it was really good:

Texas Roadhouse Cinnamon Butter
1 cup softened butter (not melted)
1/3 cup sweetened condensed milk (chilled if possible)
1 Tblsp corn syrup (or honey)
1 1/2 - 2 Tblsp cinnamon
1/8 tsp salt
1/2 cup powder sugar
Whip butter with a handmixer, then add the other ingredients and chill.
* You can make this several days in advance, simply stir the butter together again because some of the condensed milk does begin to separate.  Note - if made with honey it tastes more like honey butter than if you use corn syrup, then the cinnamon flavor comes out.  You can also add nutmeg to this if you like.

If you don't have sweetened condensed milk, here is one I found in a ward cookbook that is different, 

Texas Roadhouse Butter
2 sticks butter
1 cup powdered sugar
1 cup honey
2 tsp cinnamon

whip all together and enjoy on warm rolls.

Here is the thought for today:
We all possess more power and greater possibilities than we realize, and visualizing is one of the greatest of these powers. -Generere Behrend

The only difference between people who live in this way, who live in the magic way of life, and who don't, is that the people who live in the magic of life have habituated ways of being.  They've made a habit of using the law of attraction, and magic happens with them wherever they go.  Because they remember to use it.  They use it all the time, not just as a one time event -Marci Shimoff

I want to let you in on a secret to The Secret.  The shortcut to anything you want in your life is to Be and Feel Happy Now - Rhonda Byrne

Krista's Strawberry Fruit Dip

This is from my daughter in law Krista, who serves this with crepes as well.  It is yummy!

Strawberry Fruit Dip

1 small tub strawberry cream cheese
1 small container cool whip
1 jar marshmallow cream

Mix cream cheese with marshmallow cream with electric mixer.  Fold in cool whip.  Serve with fruit, crepes, etc.

The thought for today is:

The mind is its own place, and in itself can make a Heaven of Hell, or a Hell of Heaven. -John Molton

Nothing has any power over me other than that which I give it through my conscious thoughts. -Anthony Robbins

Cream Corn

This recipe is from my daughter in law Krista.  She brought this to a family potluck and we loved it!  It is now tradition!

CREAM CORN

8 oz cream cheese
1/2 stick butter
3 cans corn

Put all ingredients in a crock pot.  Cook on medium heat until butter and cream cheese mix smoothly with corn.

Can be doubled!
It is yummy!

The thought for today:
Life is either a daring adventure or nothing.  -Helen Keller

Let's make our lives an adventure!  go out and LIVE!

Tuesday, August 19, 2014

Taco Pasta Salad

Shauna got this recipe from my friend Diane who got it from Heidi Edwards.  I have heard that it is "to die for" and that when you take it places, everyone asks for the recipe.  So if you want to be a big hit with the crowd , make this and take this!  I made it and it is very yummy!

Taco Pasta Salad

1 box 16 oz rotini pasta
1 can red beans
1 can black beans
1 can sliced olives
1 bag of shredded mozzarella cheese
2 large tomatoes, chopped
1 medium red onion chopped
1 can baby corn (I just used a can of regular corn)
1 cup sour cream
1 cup mayonnaise
salt and pepper
1 pkg Hidden Valley Dip called Fiesta Ranch (it is like taco seasoning)  (I have only found it at WalMart)

Boil the pasta, rinse in cold water and drain.  Put in large bowl
Mix up the Dip with 1 cup sour cream and 1 cup mayonnaise and salt and pepper.
Add Dip to the Pasta, Stir, and then add the rest of the ingredients.  Stir well. 
Enjoy!

The thought for today:

The Royal Road to a person's heart is to talk about the things he or she treasures most!  (I forgot to write down who said that)

The way to get things done is to stimulate competition -Charles Schwab

Frosted Grapes

We had a family reunion long ago and I found this recipe sent to me in the email when I asked for it:

Frosted Grapes (or Strawberries or Fruit)

1  8 oz Cream cheese
1  cup Powdered Sugar
1  cup Sour Cream
2  tsp Vanilla
2  lbs Grapes or Strawberries

Mix cream cheese, powdered sugar, sour cream and vanilla.  Pour over grapes or strawberries.  Chill until ready to serve.

It is yummy!

The thought for today is:

Simply by changing your habitual vocabulary - the words you consistently use to describe the emotions of your life - you can instantaneously change how you feel, how you think, and how you live.

So wake up and say YAY for today!  I am so happy to be alive today!  (unless you are in your first months of pregnancy like some of my daughters, then you have a right to hate the world! ha ha)

Monday, August 18, 2014

Blondies

Here is another recipe from the Fat Witch Bakery who makes the best brownies.  She(patricia helding)  says her Blondies are very popular and I always think of the blondies we order at Applebees.  These are really good:

BLONDIES

8 Tblsp unsalted butter (1 stick) at room temp
2 large eggs
1 1/4 cups packed light brown sugar 
1 Tblsp molasses 
2 tsp pure vanilla extract
1 1/4 cups unbleached flour
1/2 tsp salt
1/4 tsp baking soda
2/3 cup semisweet chocolate chips
1/2 cup coarsely chopped pecans (optional)

Grease a 9 x 9 baking pan with butter and dust with flour.  Preheat the oven to 350 degrees

Cream the butter and eggs together .  Beat in the sugar, molasses, and vanilla until well blended.
Measure the flour, salt, and baking soda, and then sift together into the butter mixture.  Mix the batter until gently combined and no trace of dry ingred
Stir in choc chips by hand, and pecans if desired.

Spread the batter evenly in prepared pan and bake for 25 minutes or until the top is golden and a toothpick inserted comes out clean
Remove from oven and cool for one hour.

Thought for today:
I am the source of all my emotions.  Nothing and no one can change how I feel except me.  If I find myself in reaction to anything, I can change it in a moment.
If you ever feel angry or upset with someone, remember its your rules that are upsetting you, not their behavior! -Anthony Robbins

Fat Witch Brownies


I checked out a book from the library called Fat Witch Brownies, and tried her brownie recipe (Patricia Helding), and it was DELICIOUS, she runs her own bakery in New York, and here it is:

Fat Witch Brownies

14 Tblsp unsalted butter (1 3/4 sticks)  (I used salted, it was fine)

1/2 cup plus 2 Tblsp bittersweet chocolate chips (or 4 ounces of unsweetened chocolate mixed with 1/3 cup granulated sugar)

1 1/4 cups granulated sugar
4 large eggs
1 tsp pure vanilla extract
1/2 cup plus 2 Tblsp unbleached flour
pinch of salt

Grease a 9 x 9 baking pan with butter.  Dust with flour and tap out excess flour.  Preheat the oven to 350 degrees.

Melt the butter and chocolate in a small saucepan over low heat, stirring frequently. Set aside to cool.

Cream the sugar, eggs, and vanilla together.  Add the cooled chocolate mixture and mix until well blended.

Measure the flour and salt and then sift together directly into the chocolate mixture and mix the batter gently until well combined and no trace of dry ingredients remain.

At this point, gently stir in nuts or other additions you wish, like mini chocolate chips.
Spread the batter evenly into the prepared baking pan and bake 33 minutes (mine was done at 30 min) or until toothpick in center comes out clean, or with crumbs on it, but no liquid batter.
Remove from oven and cool on rack for one hour.

I did everything she asked, except I used salted butter and I did not sift my flour and salt together, and I used 4 oz of unsweetened chocolate and added sugar like she said  and  my brownies were perfect!  Try this and see for yourself  !  YUM

She also has COCOA BROWNIES for when we dont have the unsweetened stuff so here is that recipe:

COCOA BROWNIES

12 Tblsp unsalted butter (1 1/2 sticks)
1/2 cup unsweetened cocoa powder
1 1/2 cups sugar
4 large eggs
1 Tblsp pure vanilla extract
3/4 cup unbleached flour
1/2 tsp salt

Grease 9 x 9 baking pan with butter.  Dust with flour and tap out the excess.  Preheat the oven to 350 degrees
In small saucepan, heat the butter over low heat just until it is melted, but not brown.  Set aside to cool for  5 minutes.
Add the cocoa powder and sugar to the butter and whisk until well blended.  Add the eggs one at a time, whisking after each  until the mixture is smooth and shiny.  Add vanilla and whisk well.
Measure the flour and salt and sift together into the batter.  Mix the batter gently until well combined and no trace of dry ingred remain

At this point stir in any extras if desired, nuts chips, etc.
Spread batter evenly in prepared baking pan and bake 30 min or until toothpick inserted comes out clean.  Remove from oven and cool for one hour.

And if you prefer cake like brownies (which I sometimes do) then here is that version:

CAKEY BROWNIES

6 Tblsp (3/4 stick) unsalted butter
4 ounces unsweetened chocolate
1 cup granulated sugar
2 large eggs
2 tsp pure vanilla extract
1/4 cup whole milk at room temp
1 cup unbleached flour
1/2 tsp baking powder
pinch of salt

Grease 9  x 9 pan with butter and flour
 Preheat oven to 350
Melt butter and chocolate in small saucepan over low heat, stirring frequently.  Set aside to cool. 
Cream the sugar and eggs together.  Add vanilla and milk and mix well.  Add the cooled chocolate mixture and mix until well blended.
Measure the flour, baking powder, and salt and then sift together directly into chocolate mixture.  Mix the batter gently until well combined and no trace of dry ingred.
Spread the batter evenly in the prepared baking pan and bake for 20 min or until toothpick inserted comes out clean.
Remove from oven and cool on rack for one hour

Thought for today!
Success is creating a state of mind that allows you to achieve whatever it is you want - Anthony Robbins
The future depends on what we do in the present. -Mahatama Gandhi
I like thinking big.  I always have.  To me it's very simple; if your'e going to be thinking anyway, you might as well think big. - Donald Trump