This is an easy and yummy crock pot recipe that I made for Small Group last weekend and it was a big hit! The best part was, it didn't require a lot of effort from me! Check it out! It'll be delcious on these chilly fall days coming up!
Ingredients:
4 boneless, skinless chicken breasts
3 cans chicken broth, low sodium
1 can cream of chicken soup
1 can cream of mushroom soup
1 stick butter
1 bag egg noodles
Directions:
1. Place chicken breasts into the crock pot. Pour in chicken broth, cream of chicken and mushroom soups, and place one stick of butter.
2. Cook on low for 6 hours.
3. Remove chicken breasts and shred into bite sized pieces. Return to crock pot.
4. Stir in egg noodles. Cook on high for one hour. Serve and enjoy!!
**Jeremy prefers it with Texas Pete sprinkled on right before eating. It adds a yummy little kick to it!
Thursday, September 15, 2011
Friday, August 5, 2011
Creamy Peach Pie
I whipped up this pie yesterday afternoon after deciding that it sounded amazing. I was right! This pie is simple, not too terrible for you, and really yummy! Let me know what you think.
Ingredients:
3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 small box instant vanilla pudding
1/3 c. sugar
1/4 tsp. nutmeg or cinnamon
3 tbsp. butter, softened
1 egg
1/2 c. milk
1 can (16 oz.) drained peaches save juice
1 pkg. (8 oz.) cream cheese, softened ( I used fat free)
1/2 c. sugar
1/2 tsp. vanilla
3 tbsp. peach juice
1 tbsp. sugar
1/2 tsp. cinnamon
What to do:
1. Combine first 9 ingredients (flour-milk). Beat for 2 minutes, pour into greased 10 inch pie dish.
2. Arrange sliced peaches on top of the batter.
3. Mix cream cheese and next three ingredients (through peach juice). Beat two minutes. Spoon over peaches.
4. Combine sugar and cinnamon. Sprinkle over top.
5. Bake at 350 degrees for 40-45 minutes.
Best served warm with a spoonful of vanilla icecream!!
Ingredients:
3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 small box instant vanilla pudding
1/3 c. sugar
1/4 tsp. nutmeg or cinnamon
3 tbsp. butter, softened
1 egg
1/2 c. milk
1 can (16 oz.) drained peaches save juice
1 pkg. (8 oz.) cream cheese, softened ( I used fat free)
1/2 c. sugar
1/2 tsp. vanilla
3 tbsp. peach juice
1 tbsp. sugar
1/2 tsp. cinnamon
What to do:
1. Combine first 9 ingredients (flour-milk). Beat for 2 minutes, pour into greased 10 inch pie dish.
2. Arrange sliced peaches on top of the batter.
3. Mix cream cheese and next three ingredients (through peach juice). Beat two minutes. Spoon over peaches.
4. Combine sugar and cinnamon. Sprinkle over top.
5. Bake at 350 degrees for 40-45 minutes.
Best served warm with a spoonful of vanilla icecream!!
Wednesday, August 3, 2011
Easy Chicken Parmesan
This is a recipe that I made for dinner last night. It was super easy and really yummy! Jeremy especially liked it a lot. Enjoy!
Ingredients:
1 lb chicken breast tenders
1 box Italian flavored Shake N Bake (it comes with two packets, use one and save one for next time)
1/3 c fresh grated parmesan cheese, a little extra for topping
1 large egg white, lightly beaten
1 tbsp butter
1 jar pasta sauce
Extra mozzarella cheese for topping
What to do:
1. Combine Shake n Bake packet with 1/3 c parmesan cheese in a shallow dish.
2. In a separate shallow dish, place the egg white.
3. Dip each chicken tender in the egg white, then dredge in the breadcrumb mixture.
4. Melt the butter in a medium sized pan on medium-high heat. Add chicken, cook until done, about 3 minutes on each side.
5. Put sauce in a microwave safe dish. Cover with plastic wrap; vent. Microwave for 2 minutes or until heated through.
6. Pour sauce over chicken in the pan. Top with mozzarella cheese and parmesan cheese. Cook until cheese melts; about two minutes.
Serve over pasta or rice.
Ingredients:
1 lb chicken breast tenders
1 box Italian flavored Shake N Bake (it comes with two packets, use one and save one for next time)
1/3 c fresh grated parmesan cheese, a little extra for topping
1 large egg white, lightly beaten
1 tbsp butter
1 jar pasta sauce
Extra mozzarella cheese for topping
What to do:
1. Combine Shake n Bake packet with 1/3 c parmesan cheese in a shallow dish.
2. In a separate shallow dish, place the egg white.
3. Dip each chicken tender in the egg white, then dredge in the breadcrumb mixture.
4. Melt the butter in a medium sized pan on medium-high heat. Add chicken, cook until done, about 3 minutes on each side.
5. Put sauce in a microwave safe dish. Cover with plastic wrap; vent. Microwave for 2 minutes or until heated through.
6. Pour sauce over chicken in the pan. Top with mozzarella cheese and parmesan cheese. Cook until cheese melts; about two minutes.
Serve over pasta or rice.
Tuesday, July 5, 2011
Homemade Ice Cream!
When I think of summer, one of the first things that comes to mind is homemade ice cream. It's a tradition that I've grown up with and enjoy a lot. Probably too much. But we won't go there. Below are a couple of different recipes that I've tried. Both are delicious!
**Recipes are written for a four quart freezer. Adjust accordingly.
This one is a family favorite and usually our go-to recipe when we're making ice cream:
Homemade Banana Ice Cream
Ingredients:
6 bananas, mashed
2 Quarts half and half
2 c sugar
3 tbsp vanilla
3/8 tsp salt
Milk to fill container (not always needed)
What to do:
Mix all ingredients together. Put into ice cream freezer. Follow instructions on your freezer. Serve immediately for soft serve ice cream or freeze for two hours for more firm ice cream.
Homemade Strawberry Ice Cream
Ingredients:
2 quarts half and half
2 cans Eagle brand milk
1 small box vanilla instant pudding
2 small packages frozen strawberries, slightly thawed
Milk to fill container (not always needed)
What to do:
Mix all ingredients together. Put into freezer. Freeze according to instructions on your machine. Serve immediately for soft serve or freeze for two hours to firm up.
**This one works will with lots of different mix-ins. You can substitute peaches, candy, etc in places of the strawberries.
**Recipes are written for a four quart freezer. Adjust accordingly.
This one is a family favorite and usually our go-to recipe when we're making ice cream:
Homemade Banana Ice Cream
Ingredients:
6 bananas, mashed
2 Quarts half and half
2 c sugar
3 tbsp vanilla
3/8 tsp salt
Milk to fill container (not always needed)
What to do:
Mix all ingredients together. Put into ice cream freezer. Follow instructions on your freezer. Serve immediately for soft serve ice cream or freeze for two hours for more firm ice cream.
Homemade Strawberry Ice Cream
Ingredients:
2 quarts half and half
2 cans Eagle brand milk
1 small box vanilla instant pudding
2 small packages frozen strawberries, slightly thawed
Milk to fill container (not always needed)
What to do:
Mix all ingredients together. Put into freezer. Freeze according to instructions on your machine. Serve immediately for soft serve or freeze for two hours to firm up.
**This one works will with lots of different mix-ins. You can substitute peaches, candy, etc in places of the strawberries.
Wednesday, May 18, 2011
Better than Anything Cake
Whew, it's been a while since I've posted! It's good to get back to it. Here's a recipe for a cake that is absolutely, drool on yourself wonderful. Here it is!
Ingredients:
1 box chocolate cake mix (+ items needed to bake cake according to box)
1 can Eagle Brand milk
1 jar caramel icecream topping
1 large tub Cool Whip
8 fun size Butterfinger bars
What to do:
1. Bake cake according to directions on the box in a 13x9 dish.
2. While cake is still warm, poke holes in it with a fork. Drizzle the Eagle Brand milk and caramel over the cake.
3. Crumble 4 of the Butterfinger bars, sprinkle over the cake.
4. Allow to cool completely in refrigerator.
5. Top with Cool Whip. Crumble the other 4 Butterfinger bars over top. Refrigerate until ready to eat! Keep all leftovers in the refrigerator.
Ingredients:
1 box chocolate cake mix (+ items needed to bake cake according to box)
1 can Eagle Brand milk
1 jar caramel icecream topping
1 large tub Cool Whip
8 fun size Butterfinger bars
What to do:
1. Bake cake according to directions on the box in a 13x9 dish.
2. While cake is still warm, poke holes in it with a fork. Drizzle the Eagle Brand milk and caramel over the cake.
3. Crumble 4 of the Butterfinger bars, sprinkle over the cake.
4. Allow to cool completely in refrigerator.
5. Top with Cool Whip. Crumble the other 4 Butterfinger bars over top. Refrigerate until ready to eat! Keep all leftovers in the refrigerator.
Tuesday, April 5, 2011
Beef and Broccoli Lo Mein
This is a recipe that I borrow from Lisa Burns because it is delicious!! It turned out great when I made it a couple of weeks ago. Leftovers were just as yummy as the first go around!
Ingredients:
4 C hot cooked spaghetti (8oz uncooked pasta)
1 tsp dark sesame oil
1 Tbsp peanut oil
1 Tbsp minced peeled ginger
4 garlic cloves, minced
3 C chopped broccoli
1 1/2 C vertically sliced onions
2 Tbsp brown sugar
1 Tbsp oyster sauce
1 lb flank steak, trimmed and cut across the grain into long, thin strips
1 Tbsp chili paste
What to do:
1. Cook pasta according to pasta directions, omitting salt and fat; drain. Combine pasta and sesame oil, tossing well to coat.
2. While pasta cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic, saute 30 seconds. Add broccoli and onion, saute 3 minutes. Add steak and saute 5 minutes or until done. Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is thoroughly heated, stirring constantly.
**The grocery store was out of ginger when I made this, so I had to leave it out. It still turned out great! I also used olive oil instead of peanut oil because it's what I had. To get the authentic taste, do NOT omit the sesame oil or the oyster sauce. They are the key!
Ingredients:
4 C hot cooked spaghetti (8oz uncooked pasta)
1 tsp dark sesame oil
1 Tbsp peanut oil
1 Tbsp minced peeled ginger
4 garlic cloves, minced
3 C chopped broccoli
1 1/2 C vertically sliced onions
2 Tbsp brown sugar
1 Tbsp oyster sauce
1 lb flank steak, trimmed and cut across the grain into long, thin strips
1 Tbsp chili paste
What to do:
1. Cook pasta according to pasta directions, omitting salt and fat; drain. Combine pasta and sesame oil, tossing well to coat.
2. While pasta cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic, saute 30 seconds. Add broccoli and onion, saute 3 minutes. Add steak and saute 5 minutes or until done. Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is thoroughly heated, stirring constantly.
**The grocery store was out of ginger when I made this, so I had to leave it out. It still turned out great! I also used olive oil instead of peanut oil because it's what I had. To get the authentic taste, do NOT omit the sesame oil or the oyster sauce. They are the key!
Sunday, April 3, 2011
Grilled Cajun Salmon
Today was a beautiful day! The perfect day to grill out. I happened to have some salmon in the freezer that I had bought on sale a while back, and we decided to throw it on the grill for dinner tonight. It turned out great!! Here's how we cooked it...
Ingredients:
2 salmon fillets
1/2 tbsp paprika
1/2 tbsp cayenne pepper
1/4 tbsp black pepper
a bit of minced garlic
1/2 tbsp dried oregano
olive oil for drizzling
Instructions:
1. Mix together all ingredients except salmon and oil.
2. Spread the rub over over the salmon fillets, coating both sides well. Let sit for 1-2 hours to enhance flavor.
3. Heat grill on low-medium low heat. Drizzle olive oil over each side of the salmon.
4. Grill 5 minutes on each side until fish flakes easily with a fork.
Enjoy! We had it with parmesan rice and steamed vegetables. Yum!
Ingredients:
2 salmon fillets
1/2 tbsp paprika
1/2 tbsp cayenne pepper
1/4 tbsp black pepper
a bit of minced garlic
1/2 tbsp dried oregano
olive oil for drizzling
Instructions:
1. Mix together all ingredients except salmon and oil.
2. Spread the rub over over the salmon fillets, coating both sides well. Let sit for 1-2 hours to enhance flavor.
3. Heat grill on low-medium low heat. Drizzle olive oil over each side of the salmon.
4. Grill 5 minutes on each side until fish flakes easily with a fork.
Enjoy! We had it with parmesan rice and steamed vegetables. Yum!
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