Apple Dessert

ALL I CAN SAY IS AMAZING!!!!

you will love this dessert, I serve mine with vanilla ice cream

2 Granny Smith Apples

2 cans Crescent Rolls

2 Sticks Butter

1 ½ Cups Sugar

1 ½ tsp Vanilla

Cinnamon and Sugar

1 can of Mountain Dew

Peal and slice apples into 8 pieces. Un-roll crescent rolls and with each triangle roll and apple slice up place in 9x13 greased baking dish. Melt butter and mix in sugar and vanilla, once mixed pour over wrapped apples. Then sprinkle whole thing with cinnamon and sugar. Pour mountain dew just around the edges of pan.

Cover and bake in a 350* oven for 30-40 min

Chicken and Dressing

Chicken and Dressing

Cook 4 chicken breasts and cube

1 can cream of chicken soup

1 can cream of celery soup

1 cup sour cream

mix with chicken

Place in buttered 9x13 inch pan. Pour one box of seasoned dressing over this. Drizzle 1/2 cup melted margarine over dressing cubes, cover with foil. Bake at 350 for 1 hour.

Chicken, Broccoli, Cheese Casserole

So Quick and Easy....

1-2 (depending on size) cooked chicken breast, chopped

1 10.5-oz can cream of chicken

3 cups cooked rice (you might want more or less depending on how much "filler" you like in your casserole)

2 cups cooked broccoli, chopped (fresh or frozen works, but I like fresh the best)

1/2 cup shredded cheese (whichever kind of cheese you like, coby jack is our favorite)

Directions: Preheat oven to 350 degrees. Boil the rice first, according to package directions, because this takes the longest (unless you use minute rice.) Cook the chicken breast however you'd like (I usually boil them with salt and pepper.) Chop broccoli to bite sized pieces and steam or boil it. Chop the chicken finely and mix with the can of cream of chicken soup. Pour the cooked rice into a 13 X 9 pan, spread evenly. Spread chicken/soup mixture over the rice. Spread broccoli over the chicken/soup mixture. Sprinkle shredded cheese over the top. Place in 350 degree oven for 5-10 minutes, until it is warmed through and the cheese is melted.

Scrumptious Swiss Oats

1 1/2 cups oats

1 1/4 cups milk (I use soy milk)

2 T. honey

1/2 t. cinnamon

Stir together in a large bowl and allow to soak in refrigerator, covered, overnight. Top with chopped fresh fruit, dried fruit, and nuts.

I'm Back

Sorry for the long absence life sure does get in the way when you have three small kids....I will work my hardest to keep this blog updated with fun new recipes for you all to try!  My goal for the next few post are quick and simple recipes so you aren't in your kitchen all night long. So with that said.....

COOK EAT AND ENJOY!!!

Taco Baked Buns

I made this for my kids the other night all I can say is it was a big hit....and can I say EASY!!!! Really I loved this one.

1 lb. hamburger, cooked with salt, pepper, onion powder

1 can black beans

1 can diced tomatoes

1 small can tomato sauce

1/2 pkg. taco seasoning

Cook together all ingredients and spread on buns or French bread, then sprinkle with grated cheese and bake for 5 min. at 350 degrees (until cheese is toasted).

I topped mine with fresh lettuce and more tomatoes sour cream and salsa. Another thing you can add before you bake is corn.  I try to sneak in as many veggies as possible for my kids.

Cranberry Pear Salad

For some reason I really enjoy this salad in the fall time. But don't get me wrong it is good any time of the year.

It is hearty, flavorful, sweet and salty...an all around great mix!

The other night I served it with some Italian Grilled Chicken...gotta get in some grilling while it is still do-able.

INGREDIENTS:
1 Large Head, Green Leaf or Romaine Lettuce {or bagged works just as well!!!}
1/2 Cup Craisins
1 Pear, Cubed
1 Apple, Cubed
1 Cup Swiss Cheese, Shredded
1 Cup Cashews

Dressing:
1/2 Cup Sugar
2 teaspoons Chopped Onions, or dehydrated
1/2 teaspoon Salt
1 Tablespoon Poppy Seeds
1/3 Cup Lemon Juice
1 Tablespoon Dijon Mustard
2/3 Cup Olive Oil

DIRECTIONS:
Mix all salad ingredients together.

Pour the needed amount of dressing over the top.

ENJOY!

My Cooking/Baking Switch...

...has been flipped back ON!

I think

between the busy-ness of motherhood

&

the HEAT and speed of summer,

cooking/baking/eating at home was definitely put on the back burner!

But I'm feeling the need for some good home cookin'!

{Thank you seasons...for changing and inspiring me...I know my husband thanks you too!}

Recipes to follow!

Black Bean Salsa

INGREDIENTS:

1 Can Black Beans, Drained & Rinsed

1 Can Whole Kernel Corn, Drained

1 Red Bell Pepper, Diced

1 Green Bell Pepper, Diced

5-8 Green Onions, Chopped

A Handful of Cilantro, Chopped

1/3 Bottle of Newman's Own Olive Oil & Vinegar Dressing

DIRECTIONS:

In a bowl combine black beans, corn, peppers, onions & cilantro.

Pour dressing over the mixture and stir together.

Serve with Tortilla Chips.

Grilled Peaches

I love fresh fruit in the summer time and love a sweet treat now and then.

Peaches
Cinnimon and Sugar

Vanilla Ice Cream

Butter

Brown Sugar

Whipped Cream
I make sure my grill is sprayed with Pam of any other grill spray you may like. I cut my peaches in half and take out the pit out. Then coat them with butter, cinimon and sugar and place them upside down on your grill for 10-15 min ( or until nice and hot, also soft) Place in a bowl and top with Vanilla Ice Cream. Sprinkle with brown sugar and add whip cream if you like. It is a little twist on peach cobbler but you don't have to turn you oven on in the hot summer months

Bacon & Corn Chowder

INGREDIENTS:

4-5 Potatoes, Peeled & Cubed {1"}

Water

1 Lb. Pre-Cooked Bacon

4 Cans Evaporated Milk

2 Tablespoons Minced Onion

2 Cans Corn, Drained

Salt & Pepper {To Taste}

1 teaspoon Dill

3/4 teaspoon Coriander

1 teaspoon Parsley

1 teaspoon Thyme

DIRECTIONS:

Place cubed potatoes in a large soup pan & cover with water.

Add Salt.

Bring to a boil, turn down to medium & boil until soft {about 20-30 min.}

Combine potatoes & water with evaporated milk, minced onion, corn & spices.

{I like to drain the potatoes first, reserving the water that the potatoes boiled in. Once I have all the other ingredients in, I add the water until I am happy with the consistency. Usually using about half of the water.}

Simmer for 15-20 minutes, stirring occasionally.

Cook bacon in microwave until desired crispness.

Use scissors to cut into 1/2" bars.

Add bacon either just before serving, or small amounts in individual bowls.

Taco Soup

INGREDIENTS:

1 lb. Hamburger

1/2-1 Onion, Chopped

2 Large Cans Cut & Diced Tomatoes

{I use petite diced tomatoes}

1 Tall Can Tomato Sauce

2 Cans Kidney Beans, Undrained

1 Packet Taco Seasoning

1 Can Corn, Undrained

Shredded Cheese

Sour Cream

Corn or Tortilla Chips

Chopped Green Onions

DIRECTIONS:

Brown hamburger with onion, in a soup pot.

Drain.

Combine everything else with hamburger.

Simmer 30 minutes to 1 hour.

Serve with cheese, sour cream, green onions & chips on top!

Oriental Chicken Salad

INGREDIENTS:

2 Tablespoons Butter {or Margarine}

1 Package {3 oz.} Oriental-flavor ramen noodle soup mix

2 Tablespoon Sesame Seeds

1/4 Cup Sugar

1/4 Cup White Vinegar

1 Tablespoon Sesame {or Vegetable} Oil

1/2 teaspoon pepper

2 Cups Cooked Chicken, Chopped

1/4 Cup Dry-Roasted Peanuts {if desired}

4 Medium Green Onions, Sliced {1/4 Cup}

1 Bag {16 oz.} Coleslaw Mix

1 Can {11 oz.} Mandarin Orange Segments, Drained

DIRECTIONS:

Melt Butter in a skillet, over medium heat.

Stir in seasoning packet from soup mix.

Break block of noodles into bite-size pieces over skillet; sitr into butter mixture.

Cook 2 minutes, stirring occasionally.

Stir in sesame seeds.

Cook about 2 minutes longer, stirring occasionally, until noodles are golden brown; remove from heat.

Mix sugar, vinegar, oil & pepper in a large bowl.

Add noodle mixture and remaining ingredients; toss.

Quick & Easy Chicken Noodle Soup

INGREDIENTS:

1 Tablespoon Olive or Canola Oil

2 Celery Stalks, Finely Chopped

1 Shallot, Finely Chopped

3 Cans {6 Cups} Chicken Stock

1/2 teaspoon White Wine Vinegar

2 Carrots, Finely Chopped

Angel Hair Pasta {2 dime size bunches}

1 Can Chicken, Drained {12 oz}

3 Sprigs Parsley/Or Dried Parsley

Salt & Pepper {to taste}

DIRECTIONS:

Heat olive oil in pan on medium heat.

Add shallot and celery. Saute for 5 minutes.

Deglaze pan with chicken stock.

Add vinegar, carrots, pasta, and chicken.

Add salt & pepper to taste.

Simmer on low heat until vegetables and pasta done.

Add parsley just before serving.

Grilled Greek Chicken Kabobs

1/2 cup KRAFT Greek Vinaigrette Dressing
2 Tbsp. KRAFT Real Mayo Mayonnaise
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 red onion, cut into small wedges
1 lemon, halved
MIX dressing and mayo; pour into large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with dressing mixture. Refrigerate 20 min. or up to 2 hours to marinate.
HEAT grill to medium-high heat. Remove chicken from marinade; discard bag and marinade. Thread chicken and onions alternately onto skewers. GRILL 8 to 10 min. or until chicken is done, turning occasionally. Meanwhile, place lemon, cut-sides down, on grill grate next to kabobs. Squeeze lemon juice over kabobs just before serving.
*Kraft Recipe

Lemon Drop Candy Cookies

{This recipe comes to you by request of my cousin Leah.

Unfortunately I don't have a picture of the cookies just yet, but when I get one, I will post it too!}

INGREDIENTS:
2 Cups Sugar

1 1/2 Cups Butter Flavor Crisco

3 Large Eggs

2 Tablespoons Vanilla Extract

1 Tablespoon Lemon Extract

4 Cups Flour

1 Tablespoon Baking Soda

1 Tablespoon Baking Powder

1 Tablespoon Salt

Finely Chopped Lemon Zest from 1 Lemon

1 {6 oz} Package Lemon Drop Cookies, Crushed

{Glaze Ingredients}

1 Cup Powdered Sugar

Juice of 1 Lemon

DIRECTIONS:

Preheat oven to 350*.

In mixing bowl cream sugar, shortening, and eggs.

Add extracts.

In separate bowl mix together dry ingredients.

Stir dry ingredients, lemon zest and crushed lemon drops into wet mixture.

Roll into 1 inch balls, flatten slightly and bake on parchment lined (or cooking spray) baking sheet for 10-12 minutes.

Let cookies cool slightly on pan for 1-2 minutes.

Transfer to cooling racks.

Make glaze by mixing powdered sugar with lemon juice.

Then brush lightly over cookie tops.

Let cookies cool completely.

Mexican {or Seven} Layer Dip

Mexican {or Seven} Layer Dip

Layer in order on Tray or in a pan:

1 Can Refried Beans

2 Avacados

{Mashed with lemon or lime juice, salt & pepper to taste...to make quacamole}

1 16 Oz Carton Sour Cream

1 Small Can Sliced Olives

1 Bunch Green Onions, Chopped

2 Tomatoes, Chopped

{salt & pepper the tomatoes}

2 Cups Grated Cheese

Serve with Tortilla Chips or Doritos.

Grilled Corn Salad

3/4 cup KRAFT Zesty Italian Dressing, divided
1/4 cup yellow mustard
4 ears corn on the cob, husks and silk removed
1/2 lb. fresh green beans, trimmed, quartered and cooked
1 jicama, peeled, cut into 1/2-inch cubes
2 tomatoes, cut into wedges
1/2 cup chopped fresh basil
HEAT grill to low heat.
MIX 1/4 cup dressing and mustard in shallow dish until well blended. Add corn; turn to evenly coat. Transfer corn to grill; reserve dressing mixture. GRILL corn 15 to 20 min. or until tender, turning and brushing occasionally with reserved dressing mixture. Remove corn from grill; cool. Cut corn from cobs; place in large bowl. ADD beans, jicama, tomatoes, basil and remaining dressing; mix well.

How to Remove Corn Kernels from the Cob Cut off the tip from the cob to flatten the end. Stand the cob upright on the flat end. Using a very sharp knife, cut downward, removing 3 or 4 rows of corn at a time.

SubstituteFor a flavor boost, substitute GREY POUPON Dijon Mustard for the yellow mustard

*Kraft Recipe

Asian Honey BBQ Chicken Drummettes

Asian Honey BBQ Chicken Drummettes
1 cup KRAFT Honey Barbecue Sauce
4-1/2 tsp. soy sauce
1/2 tsp. ground ginger
1/4 tsp. garlic powder
16 chicken drummettes (about 1-1/2 lb.) I have also used chicken strips or basted chicken breast for a healthier choice PREHEAT greased grill to medium heat. Mix barbecue sauce, soy sauce, ginger and garlic powder. GRILL chicken 15 min. or until cooked through, turning and brushing occasionally with the barbecue sauce mixture. Serve with additional barbecue sauce, if desired.
*Kraft Recipe

Barbecue Ranch Chicken Salad

Grill 2-3 chicken breasts and cut into strips or shred)
1/2 cup KRAFT Original Barbecue Sauce
1 pkg. (10 oz.) mixed salad greens
1 large tomato, cut into wedges
1/2 cup sliced red onions
1/2 cup KRAFT Ranch Dressing (I like to make my dressing from the pkg.)
1/2 cup KRAFT Natural Sharp Cheddar Cheese Crumbles
COOK chicken and barbecue sauce in large skillet on medium-high heat until heated through, stirring occasionally. TOSS greens with chicken, tomatoes and onions in large bowl.
TOP with dressing and cheese.
*Kraft Recipe