Ham & Beans with Rice

Who knew a 10lb ham would be to much for 2 adults & 2 toddlers?!?! We had a lot of Christmas ham leftover & a giant ham bone. I've heard of ham & beans but I've never had it. So I googled & combined several different recipes to suit our tastes. Delicious!!! And even better the WHOLE family liked it! Even Marley who currently thinks she only likes mac'n'cheese! Success!!


Ham & Beans with Rice

Leftover ham bone with some meat still on (I'd say I used 1lb of meat of you don't have a bone to use!)
2 cans chicken stock
2 bay leaves
2T Spanish paprika
1T garlic powder
2 carrots - peeled & chopped
2 stalks celery - chopped
1 small onion - chopped
1 can chili beans
1 can black beans - drained & rinsed
8oz tomato paste
Prepared white rice

In a large crockpot add all the ingredients, except the rice. Cook on low for 6 hours. Remove the ham bone & shred the meat off. Return the meat to the crockpot. Continue cooking for 2 hours. Serve over rice.

1

Fettuccine Alfredo

You need to hurry up and make this before you start that New Year's diet. Holy crap it's good & full of not so good for you stuff! You could easily add some chicken to this but I didn't miss it at all!

Fettuccine Alfredo

1 pint heavy cream
1 stick butter
4oz cream cheese - cubed
1/2C grated Parmesan cheese
1tsp garlic powder
1T dried parsley flakes
Crushed red pepper flakes - to taste
1 head broccoli - chopped
16oz fettuccine

In a large saucepan combine the butter, heavy cream, & cream cheese. Simmer until melted & mix well. Add the Parmesan, garlic powder, parsley & crushed red pepper. Stir and simmer 15-20 minutes over low heat.
Meanwhile, cook the pasta according to package directions, add the broccoli for the last 5 minutes of cooking time. Toss sauce with pasta.

1

Easy Creamy Chicken & Noodles

This is a great recipe for when you are craving comfort food but don't have all day to be in the kitchen!

Easy Creamy Chicken & Noodles

8oz egg noodles
4C chicken broth
1lb boneless skinless chicken breasts
1 1/2C chopped carrots
3/4C chopped celery
1/2tsp thyme
1 bay leaf
1 can cream of chicken
1/2C milk

Cook noodles according to package directions. Drain, set aside. Meanwhile bring chicken broth to a boil in a large saucepan. Add the chicken, carrots, celery, thyme & bay leaf. Boil, uncovered, until chicken is cooked through. Remove chicken. Cut into bite sized pieces & set aside. Continue cooking veggies until the liquid has reduced to 1 cup. Remove from heat. Discard the bay leaf. Whisk in soup & milk. Add the chicken & noodles. Toss to blend.

1

Chili Parmesan Chicken & Corn Casserole

Soooo simple!!! Prepare the casserole & while it starts cooking, prepare the chicken & then they are both done at the same time!

Chili Parmesan Chicken

2T grated Parmesan
2T chili powder
4 small boneless skinless chicken breast

Mix cheese & chili powder together on a plate. Add the chicken, turn evenly to coat all sides. Place chicken on a baking sheet. Bake at 350* for 30 minutes or until cooked through.


Corn Casserole

1 can corn - drained
1 can creamed corn
8oz sour cream
1 egg
1 package Jiffy corn muffin mix

Combine all ingredients & pour into a greased baking dish. Bake at 350* for 45 minutes.

1

Turkey with Honey Roasted Carrots

Yummy!! I used 2 turkey breast tenderloins instead of a turkey breast. The sauce left in the pan made a great gravy - a nice sweet flavor. I served this with sour cream mashed potatoes. This is actually a pretty quick, easy meal but feels fancy!!

Turkey with Honey Roasted Carrots

4 medium carrots - peeled & chopped
1/4tsp thyme
1tsp vegetable oil
1 1/2c chicken broth
1 red onion - chopped
2 1/2T cider vinegar
2 T honey
1lb turkey breast

Preheat oven to 400*. In a 9x13 baking dish combine the carrots, thyme & oil. Add 1/2 cup of the broth & cook for 12 minutes. Meanwhile mix together the onion, vinegar & honey. Add to the baking dish. Cook 10 minutes. Add turkey & remaining broth. Cook 12-15 minutes or until cooked through. Pour pan juices into a small saucepan. Boil until reduced. Drizzle over turkey & veggies.

1

Polynesian Crockpot Spareribs

Yuuummmm!! These turned out great! I was a little scared because of the amount of sugar & honey but the sauce was delicious!!! My 1 year old scarfed her rib meat!! This would be great for a roast or chicken too!


Polynesian Crockpot Spareribs

3-4lbs pork spareribs
5T sugar
3T honey
3T soy sauce
2T ketchup
1tsp seasoning salt (Cookies is my fave)

Place ribs in the bottom of the crockpot. Mix remaining ingredients & pour over the ribs. Cover & cook on low 6-8 hours.

* my ribs were frozen & turned out just fine!

1

Italian Beef Roll Ups

What a great meal!! A little time consuming but so worth it! The meat is tender, juicy & full of flavor. I served this with rigatoni with the extra sauce & some cheesy broccoli. It's been a while since I made a meal this satisfying - I have a very happy family tonight!

3C Italian bread crumbs
1/C grated Parmesan
1/2lb salami - finely chopped
4 eggs
1C water
1 1/2lbs rump roast - cut into 1/8in slices
1/4C olive oil
28oz spaghetti sauce

In a small bowl combine the bread crumbs, cheese, salami, eggs & water. Mix well. Spread the mixture evenly over the beef slices. Roll up jelly roll style & secure with a toothpick.

In a large skillet heat the oil. Brown the beef, in batches, on all sides. Place in a baking dish. Pour spaghetti sauce over the beef. Cover & bake at 250* for 4 hours.

1

Italian Crescent Casserole

This was sooooo good! Quick, simple & filling! I loved the creaminess the sour cream gave the dish. It'd be good with sausage too.

Italian Crescent Casserole

1lb ground beef
1 packet spaghetti sauce mix
8oz tomato sauce
1/2C sour cream
1 1/2C shredded mozzarella
1 roll crescent rolls
2T butter - melted
1/3C shredded Parmesan

In a skillet brown the ground beef. Stir in the spaghetti sauce mix & tomato sauce. Simmer for 10 minutes. Pour into an 8x8 baking dish. Mix together the sour cream & mozzarella. Spread over the ground beef. Unroll the crescent rolls into rectangles. Cover the cheese mixture. Mix together the Parmesan cheese & melted butter. Sprinkle on top. Bake at 375* for 25 minutes or until top is golden & crescent rolls are cooked through.

1

Hot Artichoke & Spinach Dip

Wait...isn't it suppose to be Spinach then Artichoke?!?? This dip is really good! Buuuttt it's not what I'm looking for. This is a nice scoopable dip but I want creamy, gooey restaurant type dip. Know what I mean? Have a recipe to share? Still make this though, I'm shoveling it in my mouth with pita chips as we speak!

Hot Artichoke & Spinach Dip

8oz cream cheese - softened
1/4C mayo
1/2C shredded Parmesan
1 clove garlic - minced
1/2tsp basil
1/4tsp garlic salt
14oz artichoke hearts - drained & chopped
1/2C frozen chopped spinach - defrosted & drained
1/4C shredded mozzarella

Cream together the cream cheese, mayo, Parmesan, garlic, basil & garlic salt. Add the artichoke hearts & spinach. Mix well. Spray a pie plate with cooking spray. Transfer dip to the pie plate. Sprinkle with the mozzarella. Bake at 350* for 25 minutes or until hot & bubbly.

1

Creamy Pasta Primavera

Yum. Yum. And yum. The sauce is great. It's light. It's colorful. It's delicious.

8oz penne pasta
2T Italian dressing
1 1/2lbs chicken breast - cut into chunks
1 zucchini - chopped
1 1/2c chopped asparagus
1 red pepper - chopped
1C chicken broth
4oz cream cheese
1/4C Parmesan cheese

Cook the penne. Meanwhile heat the dressing in a large skillet. Add the chicken & veggies. Cook over medium heat until the chicken is cooked through. Add the broth & cream cheese. Stir occasionally, until the cheese is melted. Stir in the Parmesan. Toss in the pasta. Cook until heated through.

1

Pizza Burgers & Mac'n'cheese

Great meal! Very filling & has that comfort feel to it. The burgers are grilled but taste just like those fried patties you get at fast food joints! The mac'n'cheese is rich & creamy! Not exactly healthy but so good!!

Pizza Burgers

1lb ground beef
1tsp garlic salt
1tsp beef bouillon granules
1tsp Italian seasoning
1C shredded mozzarella
4T pizza sauce

In a small bowl combine the beef, garlic salt, bouillon, & Italian seasoning. Divide meat in half. Form 4 thin patties with one half. Place equal amounts of cheese on each patty. Form the other half of the beef into 4 additional patties. Place on top of the cheese & press the edges to seal. Grill over medium high heat. Serve on buns with the pizza sauce.

Mac'n'cheese

8oz elbow macaroni
8oz Velveeta - cubed
12oz shredded Colby jack
1C sour cream
8oz cream cheese - cubed
12oz can evaporated milk
1/2 stick butter

Cook & drain the noodles. Pour into a greased casserole dish. While the noodles are cooking, in a large saucepan, melt the Velveeta, sour cream, cream cheese & butter. Add the evaporated milk & stir until smooth. Add 1/3 of the shredded cheese. Pour over the noodles. Sprinkle with the remaining cheese. Bake at 375* for 25 minutes. Cool for 5-10 minutes before serving.

1

Poblano Pepper Soup

Holy crap this was good. Hands down new favorite soup. It's rich & creamy & just the perfect amount of spice. It's got a great kick! We served it with fried tortilla strips, shredded cheddar & sour cream. The tortillas gave the soup a great crunch & the sour cream added a nice cool touch. Make this soup!!! It's freaking amazing!!!!

4 medium poblano peppers
4T butter
1 small red onion - finely minced
2 cloves garlic - minced
4T flour
3C chicken broth
2C diced chicken
1 can corn - drained
1T dried cilantro
1 pint half & half

Roast the poblano peppers. In a blender, purée the peeled peppers, adding a little broth if needed. In a large saucepan, melt the butter. Sauté the onions & garlic for 2-5 minutes. Blend in the flour. Add the purred peppers, cilantro & broth. Boil for 10-15 minutes. Add the chicken & corn. Simmer for one hour. Stir in the half & half. Simmer for 30 minutes.

1

Roasted Cauliflower Fettuccine

Or as I called it last night - Roasted Fart Fettuccine. Roasted cauliflower kind of stinks when cooking :-) BUT this was GOOD!! And it looks fancy, so make it when you want to feel fancy!


Roasted Cauliflower Fettuccine

1 head cauliflower, cut into florets
1/2c chicken stock
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 1/2 teaspoons olive oil, divided
8 ounces uncooked fettuccine
1 1/2 ounces chopped bacon
1 1/2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
2tsp dried thyme
1T dried parsley
1 1/2 teaspoons minced fresh garlic
2 ounces Parmigiano-Reggiano cheese, shaved (about 1/2 cup)

Preheat oven to 400*
Drizzle the cauliflower with teaspoons olive oil. Sprinkle with salt & pepper. Toss. Arrange mixture on a baking sheet; bake at 400° for 40 minutes or until cauliflower is tender and golden, stirring twice. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
Heat a large skillet over medium heat. Add bacon to pan, and cook for 5 minutes or until crisp, stirring frequently. Remove bacon; set aside. Add remaining 2 1/2 teaspoons oil to drippings in pan. Add chicken stock & reserved cooking liquid to drippings in pan; bring to a boil over high heat. Boil 30 seconds or until emulsified, stirring constantly with a whisk. Add rind, juice, thyme, and garlic to pan. Add pasta; toss. Remove from heat. Add cauliflower and bacon, toss. Top with cheese. Serve immediately.

1

Pigs in a Poncho

These were awesome!!! This is no plain Jane Pig in a Blanket (my husband calls them Wiener Winks. Weird). Spicy peppers, crisp tortilla, gooey cheese & a nice smoke flavor from the grill! We loved them! I added jalapeños too & used a sweet raspberry chipotle salsa. This is a Rachael Ray recipe!

Pigs in a Poncho

8 good-quality hot dogs
1 can (16 oz.) refried beans
1 large poblano chile pepper
16 flour tortillas (8-inch), heated to soften slightly
1 1/2 cups homemade or store-bought salsa verde
Yellow mustard, jalapeno mustard or honey mustard
2 1/2 cups shredded monterey jack cheese
Cooking spray

Preheat an outdoor grill, indoor griddle or grill pan to medium-high heat. Parboil the hot dogs for a few minutes to heat through. In a medium saucepan, heat the beans over medium heat (or cover and heat in the microwave on high for 3 minutes).
Meanwhile, grill the poblano (or cook over an open flame on the stovetop or under the broiler) until evenly charred. Transfer to a bowl, cover and let cool, then peel and slice.
Make the ponchos: Top each of 4 tortillas with a thin layer of salsa verde, a swirl of mustard, a few slices of poblano and lots of cheese, then cover each with another tortilla. Spread the top tortilla with some beans and set a dog at one end. Wrap and roll up the tortilla stack around the dog; repeat with the remaining ingredients. Spray the ponchos with cooking spray and grill for a few minutes to brown and crisp the tortillas.

1

Cream Cheese Chicken

Ok, I won't lie, this wasn't my favorite. However I am having one of those days where my wine tastes better than food. Dustin really liked it though! And I'm sure you could throw everything in the crockpot & cook on low all day for an even easier meal!

4 lbs skinless chicken thighs
2t butter
1 package Italian dressing mix
1 can cream of chicken
8oz cream cheese - cubed
1/2c chicken broth
2 cloves garlic - minced

Sprinkle the chicken with the dressing mix. In a large skillet melt the butter. Brown the chicken in the butter. Put the chicken in a baking dish. In the skillet, add the remaining ingredients. Stir and cook over medium heat until combined. Pour sauce over the chicken. Cover and bake at 350* for 35-40 minutes. Serve over noodles or rice.

1

Taco Dip

Yummmmm!!! Gooey, cheesy taco goodness!! This is a quick, throw together dip too. Perfect for during the football game!!


Taco Dip

1lb ground beef
1 package taco seasoning
1 can refried beans
8oz sour cream
2c shredded cheddar cheese

In a large skillet brown the ground beef. Stir in the taco seasoning & refried beans. Stir until combined. Spread into the bottom of a baking dish. Spread the sour cream on top of the meat mixture. Sprinkle the cheese on top. Bake at 350* for 25-30 minutes. Serve with tortilla chips.

1

Creamy Ranch Crockpot Chicken

A Pinterest find - www.persnicketyplates.com

It was great!! But I love ranch. And noodles. And chicken. So easy to make! It'd be good over mashed potatoes too!


Creamy Ranch Crockpot Chicken

2 boneless skinless chicken breasts
1 can cream of chicken
1 can cream of celery
8oz cream cheese - cubed
1 packet ranch dressing mix

Throw everything in the crockpot. Cook on low 6-8 hours. Remove the chicken, shred & return to the crockpot. Serve over noodles.

1

Bacon Cheeseburger Soup

This was soooo good!! The WHOLE family loved it! It truly tastes like you're eating a bacon cheeseburger!

The ingredient list seems a little long and a bit odd (lettuce & pickles?!) but it comes together so quick! It's perfect for a cold fall day!!

Bacon Cheeseburger Soup

1lb ground beef
8 slices bacon - chopped
1c onion - chopped
1/2c carrot - chopped
1/2c celery - chopped
1 jalapeño - chopped
2 cloves garlic - minced
1/4c flour
2c beef broth
1c beer
1 potato - peeled & chopped
2T ketchup
1T mustard
1T Worcestershire sauce
1 can crushed tomatoes
2c shredded lettuce
1c milk
1/2c mayo
1T ranch dressing
1c shredded cheddar
1c shredded mozzarella
2 hamburger buns - cubed
2 dill pickles - diced

Cook the ground beef in a large saucepan, set aside. In the same pan cook the bacon until crisp, reserving a tablespoon of the grease in the pan. Add the onions, carrots, celery & jalapeño. Cook until tender, about 5 minutes. Add the garlic and cook 1 minute. Mix in the flour. Stir and cook for 2 minutes. Add the broth, beer, bacon (save some to sprinkle on top!) beef, potato, ketchup, mustard, Worcestershire & crushed tomatoes. Bring to a boil, reduce heat & simmer for 35-40 minutes. Add the lettuce, mayo, ranch, milk & cheese. Simmer until cheese is melted. While the soup is cooking toss the bun pieces with some oil. Toast in a saucepan until golden brown. Garnish soup with toasted buns & pickles.

1

Jalapeño Peach Wings

We love wingy!! These turned out awesome! A nice char from the grill & a nice kick of heat!!


Jalapeño Peach Wings

16 wing pieces
1 8oz bottle Italian dressing
1/4c Cookies seasoning
1/4c cayenne pepper (more/less for YOUR heat level)
1/2c jalapeño jelly
1/2c peach preserves
2T butter

Marinate the wings in the Italian dressing for at least 4 hours. Drain the excess dressing from the wings. In a large bowl toss the wings with the Cookies seasoning & cayenne pepper. In a small bowl add the pepper jelly, peach preserves & butter. Microwave until butter is melted, about 30 seconds. Mix well. Place wings on a medium high grill. Baste with the jelly mixture several times until the wings are cooked through.

1

Spinach Queso Dip

Ok the picture sucks. Well as do most of my food pictures but lets pretend it looks as good as it tastes!!

This dip was great!! 3 ingredients, throw them in the crockpot and its ready to go in no time! Perfect for a potluck or football munchie!! We did tortilla chips but I bet bagel cubes would be really good.

Spinach Queso Dip

1 jar Tostino's spinach dip
1lb Velveeta - cubed
1 can Rotel

Mix all ingredients together in a small crockpot. Cook on low, stirring occasionally, until cheese is melted.

1

Sticky Lemon Chicken & Rice-a-Roni

Great meal!! The chicken had good flavor, although I think next time I will marinate it about an hour before cooking to deepen the flavor. The rice is a recipe from my Aunt Deb & is a favorite comfort food of mine! Nothing fancy but yummy & filling - like all carbs are!

Sticky Lemon Chicken

4 boneless skinless chicken breasts
3T lemon juice
2T honey
1T olive oil
1tsp garlic salt
1tsp Italian seasoning

Heat oven to 375*. Grease a 9x13 baking dish and add the chicken. Mix together the remaining ingredients & pour over the chicken. Roast the chicken, uncovered, for 45 minutes, basting after 25 minutes.

Rice-a-roni

1/2 stick butter
8oz spaghetti
2c rice
6 chicken bullion cubes

In a large pot melt the butter. Break up the spaghetti into small pieces. Fry in the butter until browned. Add the rice, chicken bullion & 2 cups of water. Cover & bring to a boil. Return to a simmer. Simmer for 30 minutes, stirring occasionally.

1

Taco Lasagna

I saw this recipe on the ever so wonderful Pinterest & doctored it up a bit! The girls loved it & Dustin said it was different...what ever that means! He took leftovers to work today so it must not be bad!


Taco Lasagna

1lb hamburger
1 package taco seasoning
4c shredded cheddar
1 1/2c taco sauce
1 1/2c mayo
9 lasagna noodles

While boiling the lasagna noodles, brown the hamburger in a large skillet. Add the taco seasoning. Mix together the taco sauce & mayo. In a baking dish make several layers of the noodles, meat, sauce, cheese, ending with cheese on top. Bake at 350* for 30 minutes or until brown & bubbly. Top with crumbled tortilla chips.

We also served it with sour cream & lettuce!

1

Hot Chicken Dip

We recently moved to the Kansas City area. I'm a HUGE Bears fan. You do the math. Bears are on Monday Night Football so I FINALLY get to watch them play!!!! I had to make football munchie food to go with! This dip is great! A bit spicy but not bad and you could cut out the jalapeño to make it milder.


Hot Chicken Dip

2 boneless skinless chicken breast - cooked & shredded
8oz cream cheese - cubed
8oz Velveeta - cubed
8oz pepper jack - cubed
1 can cream of chicken
1/2 green pepper - finely chopped
1/4c pickled jalapeño - finely chopped

Combine all ingredients in a crockpot & cook on low until heated through & melted.

1

Hamburger Goo & Ranch Potato Crisps

Great easy supper!! Marley loved that it was called "goo"! We topped ours with ketchup & mustard - pickles would be good too! I *love* ranch. Gift from the gods. So I really liked the potatoes - and yes I still dipped them in ranch dressing. :-)


Hamburger Goo

6 slices bacon - chopped
1 small onion - chopped
1lb ground beef
1 can tomato soup
8oz Velveeta - cubed
3 hamburger buns

Sauté the bacon & onion. Add the ground beef. Cook until beef is browned & bacon is crisp. Add the soup & Velveeta. Stir, over low heat, until cheese is melted. Spread onto bun halves. Bake at 350* for 15-25 minutes

Ranch Potato Crisps

4 potatoes - sliced
1T vegetable oil
1 package ranch dressing mix

Preheat oven to 400*. Place the potato slices in a large bowl. Add the oil. Mix lightly. Add the dressing mix. Toss to coat. Arrange potatoes in a single layer on a greased baking sheet. Bake 40-45 minutes or until browned & tender.

1

Fried Chicken Strips & Broccoli Cauliflower Supreme

I loved these chicken strips!! Crispy, salty & the chicken stayed juicy & tender. The broccoli cauliflower was not a hit with the girls but Dustin really liked it. It's one of those dishes that is good hot or cold so it'd be great for a potluck.


Fried Chicken Strips
(Taste of Home April/May 2005)

2 2/3c crushed saltines
1tsp garlic salt
1/2tsp dried basil
1/2tsp paprika
1/8tsp pepper
1 egg
1c milk
1 1/2lbs boneless skinless chicken breasts - cut into strips
Oil for deep fat frying

In a shallow bowl combine the first five ingredients. In another bowl beat the egg and milk. Dip the chicken into the egg mixture, then cracker mixture. In an electric skillet or deep fat fryer heat oil to 375*. Fry the chicken, a few strips at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels.

Broccoli Cauliflower Supreme

4oz cream cheese - cubed
1/4c ranch dressing
1T Dijon mustard
3c cauliflower - steamed & drained
6c broccoli - steamed & drained
1/2c Ritz crackers - crushed

Place cream cheese, dressing & mustard in a medium bowl. Microwave 30-45 seconds or until softened & mixture is hot. Stir until well blended. Toss hot cooked vegetables with the hot cream cheese mixture. Spoon into a serving bowl & sprinkle with the crackers.

1

Cavatine

I like to pretend I'm Italian. Truth is I'm about as Italian as Snooki. But I love her so I'm ok with that! But I felt Italian when I made this. The smell is amazing. The taste is great. This would freeze really well too!

The recipe calls for 3 different pastas...great if you have several bags laying around but 3 cups of a tube shaped pasta will work.


Cavatine

1 green pepper - chopped
1 onion - chopped
2c pepperoni - chopped
6oz tomato paste
2c spaghetti sauce
1 clove garlic - minced
1c rigatoni
1c rotini
1c macaroni
1lb ricotta
2c shredded mozzarella
1/4c Parmesan

In a large saucepan combine the green pepper, onion, pepperoni, tomato paste, spaghetti sauce & garlic. Cover & simmer for 1 hour. Cook and drain the pasta. Preheat the oven to 350*. Add the ricotta & Parmesan to the cooked pasta, mix well. In a 9x13 baking dish layer the noodles then sauce two times, ending with the sauce. Sprinkle the top with the mozzarella. Bake for 30 minutes. Let stand for 10 minutes.

1

Cheeseburger Soup

I *LOVE* this soup!! It's so good! It's easy, the flavor is great, and it's very hearty! Marley declared it tasted like Halloween!! Which must be a good thing because she cleaned her bowl!

I have made this in the crockpot too. Just throw every thing but the sour cream in, stir, and cook on low 6-8 hours. Stir in the sour cream right before serving.


Cheeseburger Soup

1lb ground beef
3/4c chopped onion
3/4c chopped carrots
3/4c diced celery
1tsp dried basil
1tsp dried parsley
4T butter, divided
3C chicken broth
4C diced potatoes
1/4C flour
8oz Velveeta - cubed
1 1/2C milk
1/4C sour cream

Brown beef in a large sauce pot and set aside. In same pan, sauté the onion, carrots, celery, basil & parsley in 1T butter until the veggies are tender, about 10 minutes. Add broth, beef, and potatoes. Bring to a boil. Reduce heat, cover & simmer 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt the rest of the butter. Add the four, cook & stir 3-5 minutes. Add to the soup & bring to a boil. Cook & stir for 2 minutes. Reduce heat to low. Add cheese & milk. Cook & stir until the cheese melts. Remove from heat & stir in the sour cream.

1

Honey Fried Chicken & Creamy Baked Asparagus

Yuuuummmmm!!!!!! This chicken was great! My non chicken loving husband has declared this his new favorite chicken dish! The recipe came from my friend Jolene - thanks Jolene!! And the asparagus is coated in ranch - what's not to love?!?

Honey Fried Chicken

3c rice krispies
1/4tsp garlic powder
3T honey
2T teriyaki sauce
4 boneless skinless chicken breast

Preaheat oven to 425*. Place the rice krispies in a bowl & crush with your hands. Stir in the garlic powder. In another bowl mix together the honey & teriyaki sauce. Add the chicken & toss to coat. Cover a baking sheet with tin foil. Coat with non stick cooking spray. Coat the chicken with the rice krispies. Place on the baking sheet. Drizzle with the remaining honey mixture. Bake until cooked through, about 25 minutes.


Creamy Baked Asparagus

1lb asparagus - trimmed
1/4c ranch dressing
2T Parmesan cheese
10 Ritz crackers - crushed

Preheat oven to 350*. Cook asparagus in simmering water in a large skillet for 2-3 minutes. Drain. Toss asparagus with the dressing in a baking dish. Sprinkle with the cheese & crackers. Bake 10-15 minutes or until heated through.

1

Chicken Fried Pork with Roasted Potatoes & Gravy

I just happened to have some bacon grease laying around that was begging to be used...so we did a little bit of chicken fried :-) pork fried in bacon grease? Yes please! It was a cold dreary day today & this hit the spot!!

Chicken Fried Pork with Gravy

2 pork cutlets
1/2 cup flour
1T season all
1/4c oil (or in this case bacon grease!)
1c milk
1/2c chicken stock

Heat the oil in a skillet. Mix the flour & season all. Dredge the pork in the flour. Lay gently into the hot oil & fry 3-5 minutes on each side or until cooked through & golden brown. Remove the cutlets and drain off all but 2T of the oil. Add the leftover flour to the oil. Whisk together & cook 1 minute. Slowly whisk in the milk & chicken stock. Simmer until thickened.

Roasted Potatoes

3 large baking potatoes - diced
3T olive oil
1T season all

Toss together the potatoes, oil & season all. Place in a baking dish in a single layer. Roast at 425* for 20-25 minutes or until golden & tender.

1

Tex Mex Beef & Potatoes

Yum!!!! Very filling, easy to make casserole. Plus my house got to smell like sautéed peppers & onions which is one of the best smells in the world!!

1lb ground beef
1 red pepper - chopped
1 small onion - chopped
1 package taco seasoning
1/2c water
4c frozen hashbrowns
1 can corn - drained
1/2lb Velveeta - cubed

Preheat the oven to 350*. In a large skillet brown the ground beef with the peppers & onions. Add the taco seasoning & water. Mix well. Stir in the corn & Velveeta. Stir occasionally until cheese is melted. In a greased 9x13 baking dish add the hashbrowns. Spoon the beef mixture on top. Bake for 25-30 minutes or until heated through.

1

Asian Beef & Noodles

This wasn't anything special but it was good! My 3 year old LOVED the noodles of course...I added some crushed red pepper on top for a little spice.


Asian Beef & Noodles

8oz ribeye - thinly sliced
1tsp dark sesame oil
2c shredded cabbage
2 packages beef flavor Ramen noodles
1 1/2c water
1T soy sauce

Heat 1/2tsp of the oil in a large skillet. Add the meat. Stir fry for 1 minute & remove the steak & set aside. Heat the remaining oil. Add the cabbage & stir fry for 1 minute. Remove from the skillet & set aside. Add the water & 1 Ramen seasoning packet to the skillet. Bring to a boil. Add the noodles & cook until most of the liquid has been absorbed. Stir in the steak, cabbage & soy sauce.

1

Brown Sugar Garlic Chicken & Cheesy Corn Casserole

This was a great meal!! Throw it in the oven & 45 minutes later a delicious supper! The chicken would have been better if it had been marinated, I think, but it was still good!


Brown Sugar Garlic Chicken

1/2c brown sugar
2tsp dry mustard
4 cloves garlic - minced
2T soy sauce
4 boneless skinless chicken breast

Lay the chicken in a greased 9x13 pan. Spread the remaining ingredients, in order, over the chicken. Bake, uncovered, at 350* for 45 minutes or until cooked through.


Cheesy Corn Casserole

1 stick butter, melted
1c macaroni, uncooked
1 can corn, drained
1 can creamed corn
1c Velveeta - cubed

Mix all the ingredients together & pour into a greased 9x13 baking dish. Bake at 350*, uncovered for 30-45 minutes, or until noodles are tender,stirring every 15 minutes.

1

Cheesy Ham & Noodle Bake

I got this recipe from my dear friend, John. He's such a kind soul & any recipe of his I've made is full of comfort. I added some cheese for extra comfort! The picture is actually of the casserole uncooked as I was making it for a friend who is having surgery tomorrow. It's great for that or to take to new moms, freezes great!!


Cheesy Ham & Noodle Bake

1 package egg noddles - cooked
1T butter
1 medium onion chopped
1 can cream of chicken
1 cup sour cream
1/3c milk
8oz Velveeta - cubed
2 1/2c diced ham
1c broccoli

Preheat the oven to 350*. Coat a 9x13 baking dish with non stick cooking spray. Melt the butter in a saucepan. Add the onion & cook until tender. Add the soup, sour cream, milk & cheese. Heat & stir occasionally until the cheese is melted. Gently stir in the ham, broccoli & noodles. Pour into the baking dish. Bake for 35 minutes or until hot & bubbly.

1

Easy Taco Crescent Ring

Nice little alternative to Taco Night or makes a great appetizer for Game Day! I halved the recipe & only used 1 tube of crescent rolls. This is another easy recipe to alter to your tastes - add onion, peppers, refrained beans, ect to your taco meat!


Easy Taco Crescent Ring

2 package crescent rolls
1lb ground beef
1 package taco seasoning
1c shredded cheddar
Your favorite taco toppings

Brown the beef. Add the taco seasoning.
Unroll the crescent rolls. On a cookie sheet place wedges in a circle, wide side in the middle. Seal the edges.
Add the cheese to the meat. Place the meat on the rolls & wrap the pointed edges around to form a ring. Bake at 375* for 12 minutes.

1

Chicken & Zucchini with Basil Garlic Cream Sauce

Yum. Super yum. So easy to make & just a little fancy! This would also be great with shrimp or make it meat free & add some roasted red peppers. Don't have any wine? Use apple juice or more stock!


Chicken & Zucchini with Basil Garlic Cream Sauce

2 boneless skinless chicken breast - sliced thin
3c zucchini - sliced
1/4c butter
Cream Sauce:
2T butter
2 cloves garlic - minced
3T flour
4oz cream cheese
1 1/2c chicken broth
1/2c white wine
1T dried basil

In a large skillet, melt the butter. Add the chicken and cook until browned. Add the zucchini & cook until crisp.
Cream Sauce:
In a saucepan melt the butter. Add the garlic & cook for 1 minute. Stir in the flour. Cook for 1 minute. Add the remaining ingredients, stirring occasionally, until the sauce is smooth & thickened.
Add the sauce to the chicken mixture. Serve over hot noodles.

1

Cheesy Mexican Chicken Skillet

Super quick & easy meal! It needs color though so when you make it stir in a can of drained, rinsed black beans or mexi-corn or green chilies. Or all 3 if you want to feed a small army!!!

Serve with tortilla chips, flour tortillas or just as is!!


Cheesy Mexican Chicken Skillet

4 boneless skinless chicken breasts- chopped
1 1/2c water
1 can cream of chicken
1 package taco seasoning
2c instant rice
8oz velveeta - cubed

In a large skillet, over medium heat, cook the chicken. Remove the chicken & set aside. To the skillet, add the water, soup, & taco seasoning. Bring to a boil. Stir in the rice & cheese. Reduce heat, cover & cook 5 minutes. Stir in the chicken & heat through.

1

Bacon Pinwheels

Perfect game day appetizer!! So easy to make & the possibilities are endless! Add shredded cheese or green chilies or olives or....or...


Bacon Pinwheels

6 bacon strips - cooked & crumbled
6oz cream cheese - softened
1/2c mayo
1/2tsp garlic powder
1 tube crescent rolls

In a small bowl mix together the cream cheese, mayo, garlic powder & bacon.
Separate the crescent dough into 4 rectangles. Seal the seams. Spread the cream cheese mixture over each rectangle within 1/4in of the edge. Roll up jelly roll style. Cut each into 6 slices. Place onto a greased baking dish. Bake at 375* for 10-12 minutes or until golden brown. Serve warm.

1

Apple Crisp Pizza

I'm blogging again!! I've missed cooking & I've missed sharing all the great & maybe not so great recipes with you! After a move to a new state & a vacation to sunny CA life is starting to settle down to "normal" again!!

This dessert was AMAZING!!! And it makes your house smell like apples & cinnamon - bonus!! With using a pre made crust it comes together quick.



Apple Crisp Pizza

1 pastry crust (I used a box mix!)
2/3C sugar
3T flour
1tsp cinnamon
4 medium apples - peeled & sliced
Topping:
1/2C flour
1/3C packed brown sugar
1/3C rolled oats
1tsp cinnamon
1/4C butter - softened
1/2C caramel apple dip

Roll pastry to fit a 12in pizza pan (I did a 9x13 baking dish). Combine sugar, 3T flour & 1tsp cinnamon. Add the apples & toss together. Arrange the apples over the crust in a single layer. Combine the first 5 topping ingredients & sprinkle over the apples. Bake at 350* for 35-40 minutes or until the apples are tender. Remove from oven & drizzle with the caramel.

1

Mini Tacos

So...we ate 18 of these. The girls each had one. BUT let the record show my husband ate more than me. So what if it was only one taco. Obviously we enjoyed them. A lot. My plan was to make 12 and then use the leftover meat for taco burgers for lunch today. Didn't happen. Had to make a second batch mid supper. I ran out of wonton wrappers or else who knows what the final count would have been!!

These are PERFECT for appetizers or snacks for a party (hurry up Cinco De Mayo!). They are crispy like a hard shell taco but because of their cup shape a lot less messy. Which also makes them perfect for little kids - a great daycare meal!

My plan was to mix a can of refried beans in with the cooked, seasoned meat. However I forgot to add "buy a can of refried beans" to my plan!

Mini Tacos

1lb ground beef
4T taco seasoning
1T chili powder
1/2T ground cumin
1T dried cilantro
1/4C water
24 wonton wrappers
Your favorite taco toppings - we used shredded cheddar, lettuce, sour cream, taco sauce and jalapenos!

In a skillet brown the beef and drain off any excess fat. Return the beef to the skillet and add the taco seasoning, chili powder, ground cumin and cilantro. Cook and stir for 2 minutes. Add the water, stir and simmer 5-10 minutes.
Preheat the oven to 350*. Spray a muffin tin with nonstick cooking spray. Press a wonton wrapper into each opening making a little well. Add the taco meat, roughly 1 tablespoon per wrapper. Bake in the oven for 8 minutes. Top with your favorite taco toppings. 1

Crockpot Ranch Chops

3 Ingredients. 3. That's it. Sooooo easy! Best part? It also tastes awesome! I'm from the Midwest, cream of soups run through my blood. You could use cream of mushroom in this if you wanted, I went with chicken. The chops just fall apart. Fork tender. And the soup makes a great gravy. And what goes best with gravy? Mashed potatoes of course! But you could also do rice or egg noodles. The whole family loved this. I will definitely be making this again.

Crockpot Ranch Chops

4 boneless chops
1 packet ranch dressing mix
1 can cream of chicken soup

Add all ingredients in a crockpot. Cover and cook on low 6-8 hours.

Seriously, that's it. I think my almost 3 year old could make this!

Where I got the recipe! 1

Confetti Chicken and Pasta

I made this out at my parent's house the other night. You would have thought my Mom was eating at a 4 star restaurant! LOL! She LOVED it. It was good! Came together very quick and easy. Plus no oven time which is a must in this horrible heat wave! I love how colorful the veggies are - makes me feel like I'm eating healthy even though the sauce is make with half and half! Complete the meal with a lettuce salad and some garlic bread!

Confetti Chicken and Pasta

16oz penne pasta
2T olive oil
2 boneless skinless chicken breast - cut into chunks
1/2C onion - diced
2 cloves garlic - minced
1 yellow bell pepper - chopped (I used mini bells so I could get more color - 2 each red, yellow, orange)
1C broccoli florets
1C asparagus - chopped
2T butter
2T flour
2C half and half
1/4tsp crushed red pepper flakes
1C shredded Parmesan


Cook the pasta according to package directions. Drain. Meanwhile heat the oil in a large skillet. Cook the chicken (I used a Grillmates Chicken Rub on it) over medium high heat until done and golden. Remove from the skillet and let rest on a large plate.
In the same skillet, over medium high heat, saute the onions for 2 minutes. Add the garlic and the bell peppers. Saute another 2 minutes. Toss in the broccoli and asparagus. Cook until veggies are tender. Add veggies to the plate the chicken is on.
In the same skillet (it's a one skillet wonder!) melt the butter. Whisk in the flour and let cook 1-2 minutes. Slowly add in the half and half, whisking constantly to prevent lumps. Sprinkle with the red pepper flakes. Simmer the sauce until thickened - about 5-10 minutes. Remove from the heat and stir in the cheese. Stir until cheese is melted and combined.
Add the pasta to your sauce and stir to combine. Stir in the chicken and veggies. 1

PIzza Muffins

Marley wanted pizza for lunch...so I whipped up some muffins from some frozen rolls I had! In her true anti bread form she only ate the topping but I thought they were great! Nothing fancy by any means but a great quick, hand held lunch!

Pizza Muffins

12 frozen dinner rolls (I used Rhodes) - defrosted
1C mini pepperoni (or chop up slices)
3/4C shredded mozzarella
1/2C pizza sauce

Liberally spray a muffin tin with non stick cooking spray. Press the rolls down into the muffin tin making a little well. Evenly place the sauce, then pepperoni, then cheese on the rolls. Bake in a 3j50* oven for 15-20 minutes or until cheese is melted and bubbly. 1

Asian Cowboy Tacos and Roasted Corn Potstickers

Asian Invasion! This was a GREAT meal! Full of flavor and perfect size for the little fingers in our house. These would be perfect for a party too, great little appetizers. They were a little labor intensive...not hard to make but it does take some time. It's worth it though!

I did attempt to bake the taco shells. Attempt being the key word. Frying them was actually MUCH easier! Healthier - no but hey they are little so they can't be that bad for you!

Asian Cowboy Tacos

12 wonton wrappers
4T vegetable oil
4 chicken tenders
1tsp season salt ( I LOVE LOVE LOVE Cookies brand!)
1/4C  BBQ sauce
1C coleslaw

In a small skillet, heat the oil to medium high heat. Place half of the wonton wrapper in the oil, on the diagonal, and let it bubble up. Drop the other half to form a triangle. Cook for about 2 minutes and flip. Cook the other side for 1-2 minutes. **I found placing them upside down on the rim of a glass to cool helps them stay open and keep their 'taco shell' shape.

Drain all but 1T of the oil. Season the chicken with the season salt and place in the hot oil. Cook until chicken is golden brown, about 10 minutes. Remove chicken and drain the rest of the oil. Shred the chicken and return back into the pan. Add the BBQ sauce and heat through. **I had some leftover corn from the potstickers so I threw them in there too. Place chicken in the wonton taco shell and top with coleslaw.

Western Roasted Corn Potstickers

12+16 wonton wrappers
1 1/2C corn
1T season salt
1/2T olive oil
2oz cream cheese - softened
1tsp dried rosemary
1/2C shredded parmesan

Preheat the oven to 400*. Toss together the olive oil, corn and season salt. Place on a baking sheet and roast for 15-20 minutes. Let cool slightly.
Reduce the oven to 350*.
In a small bowl combine the cream cheese, rosemary and shredded parmesan. Stir in the cooled corn.
Spoon 1T of filling into the center of each wrapper. Wet the edges of the wonton wrapper with water and seal, crimping the edges.
Place potstickers on a greased baking sheet. and spray the tops lightly with nonstick cooking spray. Bake for 15-20 minutes or until golden brown. 1

Creamy Chipotle Black Bean Chicken Burritos

A great crockpot meal! Very easy, very filling and great flavor. This would also be great as a dip too. And it's easy to increase/decrease the heat level to your liking.

Creamy Chipotle Black Bean Chicken Burritos

2 boneless skinless chicken breasts
1C chicken broth
1 can Rotel
1 can black beans - drained and rinsed
1 can corn - drained
1 can green chilies
8oz cream cheese
1/2 T smoked paprika
1/2 T chipotle pepper in adobo
flour tortillas

Place the chicken, chicken broth, Rotel, black beans, corn, green chilies, paprika and chipotle in adobo in a crockpot. Cook on low 6-8 hours. Remove the chicken and shred. Add back into the crockpot and stir in the cream cheese. Cover and cook until cream cheese is melted. Place 1/2 cup filling on a tortilla and wrap up. Serve with your favorite burrito toppings. 1