Sunday, November 16, 2014

Chex Marshmellowy Goodness

Alicia shared this recipe with me several years back! It is so so yummy! I decided to post it so we didn't lose the recipe!
2 cubes butter
1/2 cup white sugar
1/4 cup brown sugar
1 bag mini marshmellows
1 Box Rice Chex Cereal

Continoulsy stir the first three ingredients together until melted. After these are melted, add ONE entire bag of mini marshmellows. Once Marshmellows are fully melted, continue to stir for exactly two minutes. NO MORE THAN TWO MINUTES! Add at least 6-8 cups of rice cereal and stir until coated. Pour into buttered 9x13 pan.

Friday, November 7, 2014

Crockpot BBQ Chicken

Jake and I tried this recipe last night and it was so yummy! We just had the chicken on it's own with some sides, but next time I want to shred the chicken and put it on some buns. Yum!

The Best Crockpot BBQ Chicken

2 lbs boneless, skinless  chicken breasts
1 cup  BBQ sauce
1/4 cup Zesty Italian dressing
1/4 cup brown sugar
1 tbsp Worcestershire sauce
salt to taste


1. Season chicken breast lightly (a small pinch per breast)  with some sea salt and place in your crockpot.
2. In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.

3. Pour over chicken, cover and cook on HIGH for 3-4 hours

4. Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.

The Best Crockpot BBQ Chicken -- --

Honey Garlic Crockpot Meatballs

This recipe is so yummy! Jake and I had the meatballs with fried rice, but I am sure you could serve them on their own or with some pasta.

Honey Garlic Crockpot Meatballs
1/4 cup brown sugar
1/3 cup honey
1/2 cup ketchup
2 TB soy sauce
3 cloves garlic, minced
1 (28oz)  bag fully cooked, frozen meatballs

1. In a medium bowl, mix together brown sugar, honey, ketchup, soy sauce and garlic.

2. Place frozen meatballs in a 3-4 quart crockpot and pour sauce over meatballs. Stir so all meatballs are coated evenly. Cook on LOW for 4 hours, stirring occasionally.

Tuesday, November 4, 2014

Cheese Sauce (for broccoli or whatever you like!)

This sauce is so easy to make! I was pan frying some broccoli, zucchini and chicken together, and thought to myself, this needs a cheese sauce! So I found this recipe and drizzled it over. It was delicious!

Here's the recipe:

Servings 6

2 Tbs butter
2 Tbs all-purpose flower
1 cup milk
1 1/2 cups shredded cheddar cheese
salt and pepper to taste

Melt butter in a saucepan over medium heat; whisk flour into butter mixture until smooth. Pour milk into butter mixture and stir until mixture thickens, about 2-3 minutes. Add cheese and stir until cheese is melted. Season with salt and pepper.


Monday, October 20, 2014

Cheesy Crockpot Cowboy Casserole

This was delicious, but also made more than I anticipated. I don't have a very big crock-pot so the full recipe would not fit. So I just cooked half of it, froze the other half, and there was still some left overs for Jake and I.

Cheesy Crockpot Cowboy Casserole
1/4 cup diced onion
1/2 tsp pepper
1 tsp salt
1/2 tsp Mrs. Dash
1 lbs small red potatoess, sliced thin (about 4-5 small red potatoes),
1 can of cream of mushroom soup
1 lb ground beef browned and drained
1 can of diced tomatoes with liquid
1 cup canned corn
1 can dark red kidney beans
1 cup of shredded cheddar cheese

Cheesy Crockpot Cowboy Casserole _
1. Place  all of the ingredients except the cheese in a 4- 6 quart crockpot and stir well.

2. Cover and cook on high for 4 hours or on low for 7-8  hours. Uncover crock-pot and sprinkle shredded cheese over top and recover and let cook an additional 30 minutes.

Wednesday, October 8, 2014

Crock-Pot Freezer Meal: Black Bean Taco Soup

Jake and I loved this soup. I bet you could cook it just fine in a pot too, and it would not take that long. I also split this recipe in half, but Jake and I finished it all and so if you want leftovers maybe just cook all of it.

Black Bean Taco Soup-
1 lb Ground Beef
1 Onion Chopped
Taco Seasoning
16oz Black Beans (rinsed)
16 oz Corn (I've used frozen or canned)
2 cans Stewed Tomatoes
8 oz Tomato Sauce
4 oz Diced Green Chilis

Brown meat & onion (Don't have to cook it all the way through).  Let meat cool.  Mix all ingredients together in a bag.  Cook 2-3 hours low, 1-2 hours high.  Serve with chips, cheese, sour cream, guacamole, etc.

Thursday, October 2, 2014

Crock Pot Freezer Meal: Orange Chicken

This made the chicken really sweet, almost too sweet in my opinion. But if you are a fan of really sweet chicken, go for it! Next time I am going to try regular orange juice instead of frozen to see if it makes a difference.

Orange Chicken-
3-4 Chicken Breast
1 tsp balsamic vinegar
3 T Ketchup
6 oz frozen Orange Juice concentrate
4 T Brown Sugar

Cook on low 5-6 hours, high 2-3 hours.  Serve with rice

Monday, September 29, 2014

Crock Pot Freezer Meal: Chicken Tacos

This recipe makes a lot for just Jake and I. So I split it into two separate freezer bags. We still had leftovers with just one bag. But if you have a bigger family, you might just want to keep it all in one. I give this recipe two thumbs up as well.

Chicken Tacos-
2 cans Black Beans
2 cans Corn
Taco Seasoning
1 lb Chicken Breast
1 cup salsa
3/4 cup water

Mix all Together.  Cook high 3-4 hours, low 7-8 hours.  Shred chicken & serve as tacos, nachos or on rice.

Thursday, September 25, 2014

Crock Pot Freezer Meal: Honey Sesame Chicken

I am starting to make crock-pot freezer meals. These are a great idea for busy nights. Obviously, you will have the assemble them sometime before hand. But once assembled, just put in the freezer and then you have a meal that you can put in your crock pot a few hours before dinner. 
I have only tasted this one so far, so I will slowly post them as I make them and taste them.

Honey Sesame Chicken-
1 lb Chicken
1 cup Honey
1/2 cup Soy Sauce
1 T. Sesame Oil
1 tsp. Salt
1 tsp. Pepper

Cook on low 4-5 hours, shred chicken, return to sauce, serve over rice.

This tasted like a teriyaki bowl. Jake loved it!

Sweet and Sour Chicken

Jake and I make this every couple of weeks. We think it tastes better than the chicken from Panda Express, or any other Chinese restaurant . We also make fried rice with it and that makes it extra yummy.

  • Chicken:
  • 3-4 boneless, skinless chicken breasts (about 2 pounds)
  • Salt and pepper
  • 1 cup cornstarch
  • 2 large eggs, beaten
  • 1/4 cup canola, vegetable or coconut oil
  • Sauce:
  • 3/4 cup granulated sugar
  • 4 tablespoons ketchup
  • 1/2 cup apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic salt

  1. Preheat the oven to 325 degrees F.
  2. Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
  3. Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
  4. Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it's really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
  5. Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

Monday, September 22, 2014

Root Beer Float Cookies


These taste like a root beer float in cookie form! They are so soft and delicious!
Serves: 3 dozen cookies
  • ¾ cup butter, softened
  • ¾ cup light brown sugar
  • ¼ cup sugar
  • 1 small box instant vanilla pudding mix, dry, do not prepare
  • 2 eggs
  • 1 tsp. Root Beer concentrate, can add more depending on personal preference
  • 2¼ cup flour
  • 1 tsp. baking soda
  • 1-2 cups white chocolate chips
  1. Cream butter and sugars together.
  2. Beat in instant vanilla pudding mix well.
  3. Add eggs and root beer concentrate and beat until well incorporated.
  4. Add flour and baking soda and beat until well incorporated.
  5. Stir in white chocolate chips.
  6. Roll into 1" balls and place on greased cookie sheet.
  7. Bake at 350 degrees F for 8-10 minutes.

Monday, September 15, 2014

Fried Ice Cream Dessert

1 stick butter
1 cup of sugar
3 cups of crushed corn flakes
2 qts. of vanilla ice cream (softened)
1 container of whipped topping
1 t. cinnamon

Melt butter in frying pan.  Add corn flakes and sugar. Fry for about 3 minutes, stirring constantly so the sugar doesn't burn.  Pat about 1/2 - 2/3 of this mixture into a 9x13 pan.

I let the ice cream sit out for about 1/2 hour to soften it.  In a LARGE bowl, beat together (I use a hand mixer) the ice cream, whipped topping, and cinnamon.  Pour ice cream mixture on top of crust in the 9x13 pan. Sprinkle the rest of the crumbs on top and freeze.

Baked Penne

1/2 lb. extra-lean ground beef
1/2 cup chopped onions 
1/2 cup green peppers
1 jar(24 oz.) spaghetti sauce
1 tub(10 oz.) Philadelphia Italian Cheese and Herb Cooking Creme, divided (I used reduced fat)
1 cup Kraft Shredded Mozzarella Cheese, divided
3 cups cooked penne pasta

Heat oven to 350°F. 

Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella; cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly. Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover. Bake 20 min. or until heated through, uncovering after 15 min.

**This is one of my very favorite recipes, so good!

Creamy Chicken and Asparagus Pasta

  • 8 to 12 oz of your favorite pasta shape (follow the serving size on the box, depending how many you are cooking for) 
  • 1 to 2 cups of chopped cooked chicken (don't stress if you don't have much chicken, it will still be good) 
  • 1 Bunch Asparagus, ends trimmed 
  • 1/2 cup of chicken broth 
  • 1 cup of reserved pasta water 
  • 4 oz cream cheese 
  • 1/4 cup half n half, heavy cream or milk 
  • 1/4 cup Parmesan Cheese – Shredded 
  • 1 tbs Olive Oil 
  • 2-3 Garlic Cloves – Minced 
  • 1/4 tsp Onion Powder 
  • 1/4 tsp Garlic Powder 
  • 1 tsp dried Basil 
  • 1 tsp dried Oregano 
  • Salt & Pepper 
  1. Cook pasta as directed on package. (Be sure to use the recommended amount of salt, it makes the pasta taste so much better.) Add the asparagus to the water during the last 3 minutes of cooking. Drain and set aside. Reserve a cup of the pasta water.
  2. As the pasta is cooking, saute the minced garlic in a large skillet over medium heat for about 3 to 4 minutes. Don't let it burn. (If you are not using precooked chicken, go ahead and cook it with the garlic.)
  3. Add chicken, onion powder, garlic powder, basil and oregano to the skillet. Saute another 2 minutes.
  4. Add the broth, milk/cream, cream cheese and half of the Parmesan to the chicken mixture, stir until well combined.
  5. Add the pasta and asparagus to the skillet, stir until combined. If pasta seems dry add reserved cooking liquid a little bit at a time, stirring over med low heat until desired consistency is reached.
  6. Top with additional salt, pepper and Parmesan.

Chicken Enchilada Quinoa Bake

2 tablespoons olive oil
1 small onion, finely chopped
2 1/2 cups cooked quinoa (white or red)
1 1/2 cups shredded cooked chicken breast
1 can (15 oz) black beans
1 can (4.5 oz) chopped green chiles
1 tablespoon chili powder
2 cups enchilada sauce (from 19-oz can)
1/2 cup shredded sharp Cheddar cheese (2 oz)
1 cup shredded pepper Jack cheese (4 oz)
Sour cream or plain Greek yogurt

  1. Heat oven to 350°F. Spray 8-inch square (2-quart) or 13×9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.
  2. Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
  3. Reduce heat to low. Add quinoa, chicken, black beans, green chiles, chili powder and 2 cups of the enchilada sauce; stir to combine. Remove from heat.
  4. Stir in Cheddar cheese. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese.
  5. Bake 10 to 15 minutes.
  6. Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Serve immediately.

Creamy Cauliflower Mac & Cheese

8 cloves garlic, minced or crushed
2 tablespoons butter
5-6 cups cauliflower florets
6-7 cups chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup milk
1/2 cup grated parmesan cheese
1 tablespoon olive oil
1 pound dry macaroni pasta

In a medium skillet, sauté the garlic in the butter until soft and fragrant. Set aside. Cook pasta according to package directions and set aside. Meanwhile, bring the chicken broth to a boil, and add cauliflower. Reduce heat and simmer, covered, for 7-10 minutes, or until cauliflower is tender. Remove cauliflower to a blender using a slotted spoon, and add about one cup of the chicken broth cooking liquid. Add salt, pepper, butter and garlic and milk, and blend until smooth. Add parmesan cheese and olive oil, and blend until smooth. Toss the pasta with the hot sauce, and sprinkle with cheese if desired. 

**I've also used this sauce as an Alfredo sauce with penne and chicken and it's great!

Wednesday, August 20, 2014

Chicken Parmesan Sub Skewers


Chicken Parmesan Sub Skewers are a fun, easy, and kid friendly recipe!
Recipe type: Main Course
Cuisine: Italian
Serves: 4
  • 1 tube pillsbury breadstick dough
  • 4 boneless skinless chicken breasts, cubed into 1 inch pieces
  • 2 cups of your favorite homemade or premade marinara sauce (I use prego traditional)
  • 1 cup grated parmesan cheese (sprinkle kind!)
  • ¼ cup shredded parmesan cheese
  • 8 wooden or metal skewers (is using wooden, soak in water for 30 minutes before placing on grill or putting in the oven)
  • shredded mozzarella cheese for garnish
  1. Place chicken in a ziplock bag or bowl with the marinara sauce and coat completely
  2. Pour all parmesan cheese into medium sized bowl. Take each piece of chicken and dredge in parmesan cheese, coating completely
  3. Assemble your skewers by threading one end of breadstick dough, then a piece of chicken, then wrapping with breadstick, followed by another piece of chicken, and repeating until you reach the end of your breadstick dough. For me it wrapped around 3 cubes of chicken.
  4. Grill for about 10 minutes on each side, or bake in the oven for 20 minutes at 400 (less depending on thickness of chicken)
  5. Take off of the heat and sprinkle with mozzarella
  6. Enjoy

I like to dip mine in some of that marinara sauce after they are all done as well! DELICIOUS!

Roasted Parmesan Potatoes

Roasted Parmesan Potatoes
5-6 medium sized potatoes (I like using red potatoes) skins on, scrubbed and diced
3-4 tablespoons olive oil
1/4 cup grated Parmesan cheese (the kind that you shake over spaghetti!)
1 1/2 teaspoons paprika
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 425 degrees.
Line a large baking sheet with aluminum foil and spray with non-stick cooking spray. Dump diced potatoes on the foil-lined pan. Drizzle the olive oil over the potatoes and using your hands, gently toss the potatoes until oil has covered all the potatoes.
In a small bowl, mix together the Parmesan cheese, paprika, garlic powder, salt and pepper. Sprinkle over the potatoes and once again use your hands to incorporate spices over the potatoes.
Place pan in the oven and cook for 35-45 minutes, stirring every 10-15 minutes so that they are evenly cooked and don't get burned on the bottom. When finished baking, remove from oven and sprinkle with additional salt and pepper if desired.
Makes 4-5 servings.