Sunday, December 15

Crock-Pot Broccoli Cheese Soup

Here is a great soup recipe for the Crock-Pot that's perfect for a winter day!


Crock-Pot Broccoli Cheese Soup
  • 1/2 cup onion, chopped
  • 1/2 cup green pepper, chopped
  • 2 Tbsp. margarine
  • 1 can (10 3/4oz.) 98% fat free cream of chicken soup
  • 3 cups milk
  • 1 lb. Velveeta cheese, cubed
  • 1 (10 oz.) package frozen broccoli
  • 1/2 tsp. black pepper
Saute onion and green pepper in margarine until tender. Then combine all ingredients in Crock-Pot and cook on LOW for 3-4 hours, stirring occasionally. Optional: About 30 minutes before serving, blend soup in blender for a few seconds to blend vegetables and make soup creamier. Return soup to Crock-Pot on LOW until serving.

Tuesday, December 10

Sausage Brunch Casserole

Here is a variation of a breakfast casserole recipe that a friend brought to work that I really liked. I changed the recipe up a bit to make it my own, and it was a big hit at my house!


Sausage Brunch Casserole
  • 1 lb. ground turkey sausage
  • 1 medium onion, chopped
  • 1 (8 oz.) loaf French bread, cut into 1-inch cubes (5 cups)
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 1/2 cup low-fat cottage cheese
  • 5 eggs
  • 1 1/2 cups milk
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ground mustard
  • 1/4 tsp. pepper
Cook sausage with onion in skillet until browned. Spread 1/2 of the bread cubes in greased 9x13 casserole dish. Then layer with 1/2 of the sausage and onion, cheddar cheese, and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, sausage and onion, cheddar and mozzarella cheese. In separate bowl, beat eggs until foamy. Blend in milk, nutmeg, mustard, and pepper. Pour egg mixture evenly over top of casserole, and press bread cubes down until covered. Let casserole stand for 10 minutes, and then bake at 350 degrees for 50 minutes until center is set and top is golden brown.

Friday, December 6

Mom's Homemade Cinnamon Rolls

Here is a delicious recipe for homemade cinnamon rolls that my mom made for us growing up. They take a bit of time and preparation, but they are definitely worth it!


Mom's Homemade Cinnamon Rolls
  • 1 cup scalded milk (right up to boiling)
  • 1/2 cup sugar
  • 1 1/2 tsp. salt
  • 1/2 cup shortening
  • 1 cup lukewarm water
  • 2 pkgs. yeast
  • 2 eggs, beaten
  • 7 cups all purpose flour
Filling
  • 4 Tbsp. margarine, melted
  • 4 Tbsp. sugar
  • 2 Tbsp. cinnamon
Buttercream Icing
  • 1/4 tsp. salt
  • 1/4 cup milk
  • 1 tsp. vanilla
  • 1/3 cup margarine, melted
  • 4 cups powdered sugar
Pour scalded milk over sugar, salt, and shortening in mixer bowl. In separate bowl, dissolve yeast in lukewarm water and then add beaten eggs. When milk mixture has cooled to lukewarm temperature, add yeast and egg mixture. Beat well. Add half of the flour and beat until smooth. Add remaining flour and knead until the dough springs back to touch. Place dough in greased bowl, cover and let rise in warm place (like warm oven turned off) until dough doubles in size (about 1-1 1/2 hours). 

Roll dough out and spread with melted margarine and sprinkle with cinnamon and sugar filling. Roll up long-ways and separate into rolls by sliding a long piece of thread under the roll about 1inch in, and then bring the two ends of thread across the top of the roll and pull together to cut dough more easily.

Place rolls on greased baking sheet, cover and allow to rise in warm place for 1 hour. Bake at 350 degrees for 10 minutes. Allow to cool before icing.

To make icing, beat ingredients together until smooth and creamy adding more or less powdered sugar to reach desired consistency. Makes about 24 rolls. 



Thursday, November 21

Oatmeal Chocolate Scotchies

First day of wintery weather put me in the mood to do some baking, so I dug around in my cabinets and found enough random ingredients to throw together some yummy cookies! Hope you enjoy them as much as we did!


Oatmeal Chocolate Scotchies
  • 3/4 cup margarine, softened
  • 3/4 cup sugar
  • 3/4 cup packed light brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 & 1/4 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 3 cups old fashion oats
  • 1 & 1/2 cups butterscotch chips
  • 1/2 cup semi-sweet chocolate chips
Beat together margarine, sugar, and brown sugar. Add eggs and vanilla and beat well. Add flour, baking soda, cinnamon, and salt and beat well. Add oats and chips and mix well. Drop a heaping teaspoon on ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes. Allow cookies to cool for several minutes on cookie sheet before transferring to cooling rack. Enjoy!

Monday, September 23

Poppy Seed Chicken

Another great chicken casserole recipe for you to try!


Poppy Seed Chicken
  • 6 boneless, skinless, chicken breasts, cooked and cubed
  • 2 (10 3/4oz) cans fat free cream of chicken soup
  • 1 (8 oz.) tub fat free sour cream
  • 1 sleeve Ritz crackers, crushed
  • 1/2 cup margarine, melted
  • 1 Tbsp. poppy seeds
Place 1/2 of crushed Ritz crackers in bottom of greased 9x13 baking dish. In large bowl combine soup, sour cream and cubed chicken and pour over crackers. Top with remaining crushed Ritz crackers. Pour melted butter over crackers and sprinkle poppy seeds on top. Bake at 350 degrees for 25 minutes or until hot and bubbly in center.

Friday, September 13

Sweet and Sour Chicken

Here is a recipe I modified from one I found on Pinterest. Although it's not the healthiest recipe, it was definitely very tasty and made for some great leftovers! Let me know what you think!


Sweet and Sour Chicken
  • 3-4 boneless, skinless chicken breasts, cubed
  • 1 cup cornstarch (can substitute part or all with flour)
  • 3 eggs, beaten (can substitute with 1 stick of butter, melted)
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 cup canola oil
Sauce
  • 3/4 cup sugar
  • 1/4 cup ketchup
  • 1/2 cup distilled white vinegar
  • 1 Tbsp. soy sauce
  • 1 tsp. garlic salt
Combine sauce ingredients in medium bowl and set aside. Shake together cornstarch and salt and pepper in large ziplock bag and then add cubed chicken and shake until evenly coated. Then dip chicken pieces into egg and place in heated skillet with oil on medium-high heat.*


Cook chicken over medium high heat until browned but not cooked through.


Place chicken in greased 9x13 casserole dish and toss with sauce until chicken is evenly coated. Bake at 350 degrees for about 45 minutes, stirring every 15 minutes. Serve over rice or noodles.

*Oven option- after tossing chicken in cornstarch and dipping in egg, place in greased 9x13 casserole dish and bake at 425 degrees for 20 minutes. Then add sauce to chicken and toss evenly, reduce heat to 350 degrees, return to oven, and bake for about 45 more minutes, stirring every 15 minutes.

Wednesday, September 11

Sensational Sides: Frozen Fruit Salad

Great summer recipe from my wonderful mother-in-law!


Frozen Fruit Salad
  • 2 cups low fat sour cream
  • 3/4 cup sugar
  • 1 Tbsp. plus 1 tsp. lemon juice
  • 1 (30 oz.) can fruit cocktail, drained
  • 2 bananas, sliced
  • 1 (10 oz.) jar maraschino cherries, diced and drained (keep juice)
  • 2 Tbsp. juice from maraschino cherries
Combine ingredients in large bowl, and then spoon into 3 ice cube trays. Cover with wax paper and freeze for several hours. Set trays out about 15 minutes before serving to soften and enjoy!

Friday, August 30

Italian Nachos

Here's a quick and tasty dinner idea for your family to try!


Italian Nachos
  • Tostitos Scoops baked tortilla chips
  • 1/3 lb. turkey sausage, browned
  • 1 Roma tomato, diced
  • 1/4 onion, chopped
  • 2 cups fat free shredded cheddar cheese
  • 2 Tbsp. chopped cilantro
  • 1/4 cup parmesan cheese
Place Scoops chips face up to cover large baking sheet covered in aluminum foil. Sprinkle with sausage, tomato, onion, and top with cheddar cheese and cilantro. Broil in oven for a few minutes until cheese is almost melted. Then sprinkle parmesan cheese on top and return to oven to broil for a few more minutes until cheese is fully melted. Serve immediately with salsa and sour cream.

Friday, August 23

Easy Homemade Guacamole

Hey friends! Sorry it has been a while since I posted a new recipe on my blog! We have had quite a busy summer, but I look forward to trying some new recipes and sharing them with you here on my blog this fall! Here is one for some easy and delicious homemade guacamole that we made for some friends last night. It was a big hit!


Easy Homemade Guacamole
  • 3 avocados, peeled
  • 2 Roma tomatoes, diced
  • 1/2 onion, diced
  • 2 tsp chopped cilantro
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 lime
Mash avocados in medium bowl. Mix in tomatoes and onion. Add seasonings and squeeze juice from 1/2 lime and mix well. Refrigerate until serving.

Saturday, June 15

Sloppy Phillies

Hear is a recipe twist combining 2 classic American favorites- a Philly Cheesesteak and a Sloppy Joe! It was delicious and husband-approved!


Sloppy Phillies
  • 1 lb. ground beef
  • 1 onion, sliced
  • 1 green pepper, sliced
  • salt and pepper to taste
  • 1 cup beef stock
  • 1/4 cup A-1 steak sauce
  • 8 provolone cheese slices
  • 8 hamberger buns
In large skillet, combine beef, onions and green pepper with salt and pepper to taste. Cook over medium-high heat until beef browned and vegetables tender. Then add beef stock and A-1 sauce and boil for 3 minutes. Place hamburger buns face up on baking sheet and top bottom bun with beef mixture and slice of cheese. Broil in oven for 5 minutes until cheese is melted and bun toasted.

Friday, June 7

Apple Crumble Dump Cake

Here is a delicious and easy dessert recipe that is quick to throw together with very little clean-up! I can't wait to try it with other fruit combinations!


Apple Crumble Dump Cake
  • 2 (21 oz.) cans apple pie filling
  • 1 Tbsp. ground cinnamon
  • 1 box white or yellow cake mix
  • 1/2 cup chopped pecans
  • 1/2 cup brown sugar
  • 1/2 cup old fashion oats
  • 1 stick (1/2 cup) margarine
Spread apple pie filling in bottom of greased 9x13 glass baking dish. Sprinkle with cinnamon, dump dry cake mix over apple layer and spread evenly. In a separate bowl, combine pecans, brown sugar, and oats and sprinkle on top of cake mix. Slice stick of margarine into 12 slices and place evenly on top. Bake at 350 degrees for 45 minutes. Serve warm with vanilla ice cream or whipped cream.

Monday, June 3

Southwest Cornbread Casserole

Delicious new casserole recipe for you to try!


Southwest Cornbread Casserole
  • 1 lb. lean ground beef or turkey
  • 1 medium yellow onion, chopped
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 cup frozen yellow corn kernels
  • 1 1/2 cup salsa
  • 1 (15 oz.) can black beans, drained and rinsed
  • 2 cups shredded Fiesta cheese, divided
Cornbread topping:
  • 2 eggs
  • 1 1/4 cup milk
  • 1/3 cup oil
  • 1/3 cup sugar
  • 1/2 cup cornmeal
  • 1 1/2 cup flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
Brown meat with onion and salt and pepper in skillet. In large bowl, combine meat and onion mixture, corn, salsa, black beans, and 1/2 cup shredded cheese. Place in bottom of greased 9x13 casserole dish and spread evenly. Top with 1 1/2 cup shredded cheese. With mixer beat eggs, milk, sugar and oil together. Then add dry ingredients and mix well to make cornbread topping. Pour topping over casserole and bake at 350 degrees for 45 minutes.

Friday, May 24

Crock-Pot Creamy Ranch Pork Chops

Here a delicious and creamy Crock-Pot recipe for pork chops and potatoes!


Crock-Pot Creamy Ranch Pork Chops
  • 1 lb. thick cut boneless pork chops
  • 4 medium red potatoes, cubed
  • 1 (10.75 oz.) can cream of chicken soup
  • 1 (1 oz.) pkg. dry Ranch dressing dry mix
  • 3/4 cup milk
Place pork chops and potatoes in greased Crock-Pot. In a medium bowl, combine soup, ranch mix, and milk and pour over pork chops and potatoes Crock-Pot and toss until evenly coated. Cook on HIGH for 3-4 hours until pork chops are no longer pink in the center. 


Friday, May 10

Creamy Corn Dip

Here is a recipe for a great appetizer to take to any summer outdoor party or get-together! Trust me, it will be a big hit!


Creamy Corn Dip
  • 2 (15.25 oz.) cans of Fiesta corn (corn with diced peppers), drained
  • 1 (7 oz.) can chopped green chilies
  • 1/2 cup chopped green onions
  • 1 cup fat free sour cream
  • 1 cup light mayo
  • 1/2 tsp. garlic power
  • 1 teaspoon pepper
  • 3 cups finely shredded fiesta blend cheese
  • Optional- chopped jalapenos to taste
Combine ingredients in large bowl and chill in refrigerator until serving. Serve with Fritos Scoops corn chips. 

Wednesday, May 8

DIY Spring Projects

Here are a few easy DIY spring projects that I was inspired by Pinterest to try. I hope that they inspire you to try something new to welcome spring to your house!


Stacked pallets and decorative flower pots


Front door wreath

Tuesday, April 30

Crock-Pot BBQ Chicken Sliders

Here is another variation of cooking chicken breasts in your Crock-Pot! It is so moist and great to have leftover!


Crock-Pot BBQ Chicken Sliders
  • 6 boneless, skinless chicken breasts
  • 1 (18 oz.) bottle BBQ sauce (I use Head Country)
  • 8 hamburger buns
Place chicken breasts in bottom of greased Crock-Pot. Cover with BBQ sauce and stir until chicken is evenly coated. Cook covered on LOW for 5 hours. Shred chicken with fork in Crock-Pot and serve on buns.

Sunday, April 28

Sensational Sides: Ramen Salad

This delicious salad makes for a great side for any spring or summer BBQ! Thanks to my mom for the recipe!


Ramen Salad
  • 1 (16 oz.) pkg. coleslaw mix
  • 1 (2 oz.) pkg. slivered almonds
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped red pepper
  • 5 green onions, chopped
  • 3/4 cup frozen sweet peas, thawed
  • 1/4 cup unsalted sunflower seeds
  • 1 (3 oz.) pkg. Ramen noodles, crushed
Dressing
  • 1/2 cup canola oil
  • 1/4 cup sugar
  • 2 Tbsp. red wine vinegar
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • seasoning packet from Ramen noodles (I use chicken flavor)
Combine salad ingredients in large bowl. In a separate small bowl, mix together dressing ingredients. Pour dressing over salad and toss immediately before serving. 

Sunday, April 21

Crock-Pot Stuffing-Topped Chicken

Tried this new Crock-Pot chicken recipe tonight, and it was a big hit with my husband! It was so easy to put together and the chicken was very moist with a delicious savory flavor. If you love stuffing like we do, it is definitely worth trying!


Crock-Pot Stuffing-Topped Chicken
  • 6 boneless, skinless chicken breasts
  • 6 slices swiss cheese
  • 1/4 cup skim milk
  • 1 can (10 3/4 oz.) 98% fat free cream of chicken soup
  • 1 box Stove Top Savory Herbs stuffing mix
  • 1/4 cup margarine, melted
Place chicken breasts in the bottom of greased Crock-Pot and top with cheese slices. In a small bowl, combine milk and cream of chicken soup and pour over cheese and chicken. Then top with dry stuffing mix and pour melted margarine over all. Cook on LOW for 4-5 hours.

Friday, April 19

Sausage Queso Dip

Sausage Queso Dip
  • 1 box (32 oz.) Velveeta cheese
  • 1 pkg. (8 oz.) cream cheese
  • 1 can (10 oz.) Rotel
  • 1 can ( 10 3/4 oz.) cream of mushroom soup
  • 1 lb. sausage, browned
Brown sausage in skillet and set aside. Cut Velveeta and cream cheese into cubes and combine with Rotel and cream of mushroom soup in Crock-Pot on LOW for 1 to 1 1/2 hours, stirring frequently, until ingredients are completely melted. Then stir in sausage and serve with chips.

Monday, April 15

Oreo Truffle Brownies

I love brownies, and I love Oreos, so when I found this recipe on Pinterest that combined them both, I knew I had to try it! I have made them for several events since, and they have been a huge hit with many people requesting the recipe, so here it is!


Oreo Truffle Brownies
  • 1 box brownie mix (plus ingredients listed on box)
  • 1 pkg. Oreos, crushed
  • 8 oz. cream cheese, softened
  • 10 oz. chocolate almond bark, melted

 Start by making your favorite boxed brownie mix as directed on the box in a 9x13 baking dish. I always use Pillsbury Family Size Chocolate Fudge Brownie mix. Allow brownies to cool.


Crush Oreos and set aside about 1/2 cup. Then combine the remaining crushed Oreos with softened cream cheese and mix well.


Spread Oreo mixture evenly over cooled brownies.


 Top with melted chocolate almond bark.


Sprinkle 1/2 cup crushed Oreos over chocolate. Cover and refrigerate for about 2 hours until set. 

Wednesday, April 3

Crock-Pot Pesto Chicken

Another delicious and easy recipe for you to try in the Crock-Pot!


Crock-Pot Pesto Chicken
  • 7 boneless, skinless chicken breasts
  • 1 (8 oz.) jar pesto
  • 1 (1 oz.) pkg. ranch dressing seasoning mix
  • 1/2 cup chicken broth


Place chicken breasts in the bottom of greased Crock-Pot. Add pesto, ranch mix, and chicken broth and stir until evenly mixed. Cook covered on LOW for 6 hours. Serve over pasta.

Sunday, March 24

Chicken and Black Bean Enchiladas

Very tasty enchilada recipe for you to try!


Chicken and Black Bean Enchiladas
  • 3 boneless, skinless chicken breasts, cooked and cubed
  • 1 (10 oz.) can enchilada sauce
  • 1 1/2 cups salsa
  • 4 oz. cream cheese, cubed
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (4 oz.) can chipped green chilies
  • 8 flour tortillas
  • 2 cups shredded fiesta blend cheese

Spoon 1/2 cup of the enchilada sauce in the bottom of a greased 9x13 casserole dish.


In large saucepan, combine cream cheese, salsa, green chilies, and black beans and cook over medium heat until cream cheese is melted.


Stir in chicken.


 Fill tortillas with chicken mixture and roll up.


 Place enchiladas seam side down into casserole dish.


 Cover with remaining enchilada sauce.


Cover with foil and bake at 350 degrees for 20 minutes. Then top with shredded cheese and cover. Return to oven for 5 more minutes or until cheese is melted.

Sunday, March 17

Crock-Pot Lasagna

This is by far my favorite lasagna recipe, and it's so easy because it goes in the Crock-Pot!


Crock-Pot Lasagna
  • 1 (28 oz.) can crushed tomatoes
  • 1 (14.5 oz) can petite diced tomatoes
  • 1 lb. ground turkey, browned
  • 4 cloves garlic, minced
  • 1 tbsp. oregano
  • 1 tbsp. italian seasonings
  • 1/2 tsp. salt
  • 1/4 tsp. crushed red pepper
  • 1/4 tsp. black pepper
  • 32 oz. reduced fat ricotta cheese
  • 1/4 cup grated parmesean
  • 3 cups shredded mozzerella
  • 12 whole wheat lasagna noodles, uncooked
  • 6 cups baby spinach

In medium bowl, combine tomatoes, ground turkey, garlic, and seasonings to make the sauce mixture.


In a separate bowl, combine ricotta, parmesan, and 1 cup of the mozzarella cheese to make the cheese mixture.


In greased Crock-Pot, spread a thin layer of sauce, followed by 3 uncooked lasagna noodles, breaking to fit. 


Cover noodles with 1 cup of the sauce followed by 2 cups of spinach.


Then spread 1 1/2 cups of the cheese mixture on top. Repeat layers of noodles, sause, spinach, and cheese twice more. 


Top with remaining 3 noodles, sauce, and 2 cups of mozzarella cheese.


Cook covered on LOW for 3 1/2 hours until noodles and tender.

Friday, March 15

Red Velvet Pudding Cake


Red Velvet Pudding Cake
  • 1 box Red Velvet cake mix (plus ingredients listed on box) 
  • 2 (3.4 oz.) boxes instant cheesecake pudding
  • 4 cups milk
  • 1 (8 oz.) tub Cool-Whip
  • 15 Oreos, crushed


Bake cake according to the instructions on the box. While still warm, poke holes in cake using a round object like the handle of a spoon.


Whisk pudding and milk together until smooth for several minutes and then let stand for several minutes to thicken.


Pour pudding over warm cake and spread to fill holes. Cover and refrigerate for several hours until cool.


When ready to serve, top with Cool-Whip and crushed Oreos. Keep in refrigerator.