Andrea's Easy Chicken Pot Pie

The other night I had just gotten back from the grocery store (after spending $170.00!) And realized as I was putting stuff away, I still had stuff in my fridge I knew I needed to use, instead of just wasting it. Therefore, this recipe was invented. Hope you like it!

4-5 small red potatoes, washed, cubed

1 small bag frozen carrots and peas mixed

2 c. frozen sweet kernel corn

2 c. chicken broth

1/4 c. butter, cubed

1/4 c. flour

1 tsp. all purpose seasoning (McCormick)

1/2 tsp. salt

1/2 tsp. pepper

1 rotisserie chicken, picked apart

1 store bought pie crust

1-In a large skillet combine your potatoes, frozen carrots & peas mixture, corn together. Cover with water and bring to a boil. Cook until potatoes are tender (about 8-10 min) Drain.

2-In a medium saucepan melt your butter over medium heat. Stir in the flour until smooth. Gradually add broth, 1 tsp all purpose seasoning, 1/2 tsp. salt, 1/2 tsp pepper. Bring to a boil; cook and whisk for 2 minutes or until it slightly thickens. Remove from heat.

3- Pick chunks off of your chicken, using mainly the breast and leg meat.

4-In a 8x8 baking dish add your drained vegetables,sauce and chicken together, stir well to coat.

5-Unroll your pie crust, and place it over the top of your baking dish. DO NOT cut the edges off, fold them down around the edge of the dish. Cut 5 1/2 inch slits in the top, for ventilation.

6-Bake at 375 degrees for 23-30 min, or until crust is slightly brown on top.

Sugared Peanuts

These are pretty delicious. They are perfect for holiday snack bowls, or game day treats. They don't have to be made with peanuts, you can also use cashews. Or if your like me, and you like both peanuts and cashews make a batch of each and mix them together!

5 cups UNSALTED peanuts or cashews

1 c. sugar

1 c. water

1/4 tsp. salt

1-In a large heavy saucepan, combine the nuts, sugar and water. Bring to a boil; cook until syrup has evaporated, about 10 minutes.

2-Spread in a single layer in on a greased cookie sheet, sprinkle with salt.

3- Bake at 300 degrees for 30-35 min or until dry and lightly browned. Cool completely. Store in air tight tupperwear.

*To get the kids eating this, throw in a little creativity. Add some pretzel sticks, and M&m's and rasins they will love it :o)

Corn & Black Bean Salsa

This is super yummy! I could eat this all day for every meal. Give it a try with your next Mexican dish!

2 cans whole kernel corn, drained

2 cans (15 oz.) black beans, rinsed, drained

8 plum tomatoes, seeded, chopped

1 medium red onion, chopped

3/4 c. minced fresh cilantro

4 jalapeno peppers, seeded and chopped

1/4 c. lime juice

1/2 tsp. salt

Tortilla chips

In a large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips

Coconut Cupcakes

My cute friend Jamaica reminded me about these cupcakes that I made a while back. I am a coconut freak, and was craving it SO bad one day. I whipped up this simple little creation, and took them in to all the girls at the office. It couldn't get much simpler than this.

1 white cake mix

1 container cream cheese frosting

2 capfuls of coconut extract, divided

Shredded coconut

1-Prepare your cake mix as directed on the box. Add I capful of coconut extract. Mix well, pour in to cupcake papers

2-Empty container of frosting in to a bowl, and add one capful of coconut extract to the frosting. Stir well

3-When your cupcakes have cooled, frost them

4-Take your shredded coconut, and sprinkle over the top of the frosting

5- Enjoy!

*I stuck a few of these in the fridge so they we chilled, and they we SO good!

Sweet & Crunchy Snack Mix

This is perfect for an after school snack. And much better for them than cookies, or pizza..... My kids really like this :)

2 cups miniature pretzels (I buy mine at the dollar store!)

1 c. honey roasted peanuts

1 c. frosted cheerios cereal

1 c. dried banana chips

1 c. M&M's candy

1-Mix all ingredients, store in Tupperware container.

Cream Cheese French Toast

Let's get one thing straight: I HATE FRENCH TOAST! I am NOT a huge egg fan to say the least. And the thought of french toast has always just wanted to make me gag! But..... some family friends introduced me to this kind of french toast when we were camping, and I am hooked! I have never had anything like this. My mother-in-law has me make this every time they come in to town, it's now her favorite also!

1 loaf Grandma Sicamore Bread (this bread is best because it is not too think, not too thin)

1 block cream cheese, softened (can use light)

Egg Mixture:

5 large eggs

1/4 c. sugar

1Tbsp. cinnamon

1 whole orange rind, grated fine (optional, but 100 times better with it!!!!)

milk till creamy

Syrup:

1 c. butter (2 sticks)

3/4 c. sugar

1/2 c. butter milk

1 tsp baking soda

1 tsp vanilla

1-In a large bowl mix eggs, sugar, cinnamon, vanilla, orange rind, and milk together. Set aside

2-In a medium saucepan on the stove stir butter, sugar, and butter milk together until you bring it to a boil. (this process is much quicker, if you cut your butter in to small cubes, it will melt faster)

3-Remove your butter sauce mixture from the stove and let cool for about 1-2 min. Add your baking soda, and vanilla. Whisk all ingredients together.

4-Return to LOW heat and keep warm.

5-Take a piece of your bread, and spread a layer of cream cheese, on it. Take another piece and sandwich it together.

6-Take your "sandwich" and coat it lightly in the egg mixture

7-Let your bread lightly brown on both sides

8- Remove from pan, place on plate, and top with a sauce mixture!

*Note: I will caution you that there is a chance when you add your baking soda and vanilla to your sauce mixture, it could foam up, and boil over. This is why it is VERY IMPORTANT to let it cool first, But just to be safe, place your pan in the sink, then add your baking soda and vanilla. BETTER SAFE THAN SORRY! I learned this the hard way (I burned my hand really bad...)

Perfect Rice Crispies

I got this recipe from my husband's Aunt, and it is great. I know your thinking rice crispies are pretty basic right? Well there are many variations out there, and I have tried a few but this one never fails me. And I mean, who really DOESN'T like rice crispie treats? Give this one a try!

1/4 c. margarine

1 package (10 oz) marshmallows

6 cups rice crispies

1-Melt margarine in a large saucepan over LOW heat.

2-Add marshmallows, a little at a time. Stir, stir, stir, until completely melted, remove from heat

3-Add rice crispies and stir until well coated.

4-Press in a lightly greased (I use cooking spray) 9x13 pan.

*Many people ruin rice crispie treats because they are not patient enough to let their marshmallows melt COMPLETELY before adding their rice crispies, this will cause it to clump all together, and it will not spread in to a pan. JUST BE PATIENT!

*When cooking rice crispies ALWAYS use a wooden spoon. Plastic creates a huge mess, and with the temperature that the hot marshmallow reaches, it could actually melt your spoon therefore making your rice crispies taste like burnt plastic, YUCK!

Mom's Caramel Apple Dip

As you can tell (with all her recipes on here) that my Mom is a wonderful cook! Here is another one of her delicious recipes. We always make this for family get together's, or when were just hanging out watching a game on t.v.

4-5 Apples (preferably Granny Smith. The "sourness" of the apple, balances out well with the sweetness of the caramel)

1 block of cream cheese, softened (can use low fat)

1 bottle of caramel topping

1/2 c. cashews chopped

1-Place softened cream cheese on a plate

2- Pour caramel (about half the bottle) over the top of the cream cheese

3-Sprinkle chopped nuts over cream cheese and caramel

4- Slice apples, and place around the edge of the plate

5- Dig in! This is the perfect "sweet & salty" treat! Yummm!

Mom's Shredded Beef Tacos

If you love crock pot cooking this recipe is for you! Its is super easy and very yummy!

1 Large Cross Rib Roast (you can use a different kind of roast, but I have found cross rib's have way less fat, and never come out dry in the crock pot)

1 package taco seasoning

water

pepper to taste

1-Place roast in crock pot, and cover 3/4 with water.(Just leave the very top uncovered with water)

2-Add package of taco seasoning

3-Add 1/2 tbsp. pepper

Cook on LOW for 6-8 hours. When roast is fully cooked take out a little bit of the water. Take two fork and shred.

Serve with freshly cooked corn tortillas, and condiments (Cheese, green onion, avocado, tomato, lettuce, sour cream, salsa...)

*If you prefer flour tortillas over corn, you can easily make these in to enchiladas. Just place shredded beef inside FLOUR tortillas (in a 9x13 pan) Cover with enchilada sauce and cheese, and bake at 350 degrees or until cheese is melted. Serve with condiments.

Chocolate Chip Cookies

Well chocolate chip cookies are my ALL TIME FAVORITE and I have searched literally high and low for the BEST recipe out there. Believe it or not, I have even PAID for recipes that didn't turn out "just right" Well I decided to go back to a classic and guess what? IT'S THE BEST! It's the original Nestle Toll House recipe. You've gotta try these, they are addicting. If your feeling especially sinful, serve them warm with a scoop of vanilla ice cream!!!

2 1/4 c. all purpose flour

1 tsp. baking soda

1 tsp. salt

1 c. (2 sticks) butter or margarine, softened (Instead of this I use 1 cup of the butter flavored Crisco, tastes much better)

3/4 c. sugar

3-4 c. packed brown sugar

1 tsp vanilla extract

2 large eggs

2 cups (12 oz. pkg) Nestle Toll House semi-sweet chocolate morsels

1 c. chopped nuts, optional (I always use walnuts, when I want nuts in mine)

1.Pre-heat oven to 375 degrees

2.Combine flour, baking soda and salt in a small bowl.

2.Beat butter, sugar, brown sugar, and vanilla in a large mixer bowl, until creamy.

3.Add eggs one at a time, beating well after each addition

4.Gradually beat in flour mixture. Stir in morsels and nuts

5.Drop by rounded spoonfuls on baking sheets.

6.Bake for 9-11 minutes or until golden brown

7. Move onto racks to cool, or serve immediately with vanilla ice cream.

Fried Chicken Cobb Salad

Salad has got to be my FAVORITE food. I love always trying different salad recipes. This one is pretty quick because the chicken is just bout right in the store. And for those of you who's husband's don't like salad, give this one a try I bet they will like it! I usually make these with grilled steaks, and baked potatoes. But they can also make for a great lunch time meal just by themselves!

1 head iceberg lettuce, rinsed/dried

1 lb. deli popcorn chicken

12 cherry tomatoes, quartered

1 avocado, pitted, peeled, and cut into chunks

1/2 cucumber, peeled, seeded, chopped

4 slices of pre-cooked bacon, heated and chopped (I don't usually re-heat mine again once I have cooked it)

1/2 c. deli blue cheese crumbles

1/2 ranch dressing

1/2 c. BBQ sauce

1. Prepare salad bowl by cutting stem end off head of lettuce; cut the head into four wedges and remove some of the center leaves to create individual salad bowls. Place each "salad bowl" in a shallow dinner. glass bowl

2. Evenly divide chicken pieces and sprinkle over lettuce

3. Sprinkle evenly with tomatoes, avocado, cucumber and bacon

4.Cover each bowl loosely and chill until ready to serve.

5.To prepare dressing, mix ranch dressing and BBQ sauce together.

6.Drizzle dressing over top of each salad and sprinkle tops with 2 Tbsp. each of blue cheese, serve immediately.

Fettuccine Alfredo Sauce

At our house we LOVE pasta. I was looking for a long time to find a really good Alfredo sauce. I can't remember where I came across this one, but it is the best I've had so far. Give it a try on your next pasta dish!

1 pkg. (8oz) cream cheese, cubed (can use light but NOT fat free)
1 c. (4 oz.) shredded Parmesan cheese
1 stick butter/ margarine, softened
1/2 c. milk
Pepper & salt to taste

Cook in medium sauce pan on the stove over low heat, until mixture becomes bubbly. Be sure NOT to scald. This mixture begins to cook very quickly once it has heated through.

Boo Beverage

I LOVE Halloween. The cool air, the costumes, but mostly ALL THE GOODIES :) This is a really yummy drink, that is kid friendly but also satisfies adult taste buds. What a perfect concoction for a Halloween party! Don't forget to let the kiddos help with this one!

2 c. o.j.

2 c. milk

2 pints orange sherbet

4 medium ripe bananas

Halloween ghost peeps/canned whipping cream & Halloween sprinkles

In 4 batches, process o.j., milk, sherbet & bananas until smooth. Pour into glasses and add you Halloween peeps or pile high the whipping cream and throw a few sprinkles on top. Delicious!

*I came up with the whipping cream instead of using the peeps, namely because I don't like peeps :) Plus the whipping cream blends a little better with the already creamy consistency of the drink.

Homemade Macaroni and Cheese

So this is one of my ALL TIME favorites. My kids go nuts over this stuff! It is such a staple to me and my taste buds, I even make this with every Thanksgiving dinner. It's a must try

1 pkg. (16 oz.) elbow macaroni

2 eggs

1 can (12 oz.) evaporated milk

1/4 c. butter, melted

2 Tbsp. prepared mustard

1 tsp. seasoned salt

1 tsp. pepper

8 oz. Velveeta cheese, melted

2 c. (8 oz.) shredded mild cheddar cheese, divided

2 c. (8 oz.) shredded, sharp cheddar cheeses, divided

Pre-heat oven to 350 degrees

1-Cook macaroni according to package direction; drain

2-I n a large bowl, whisk eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the Velveeta and 1 1/2 c. each of the shredded cheese.

3-Place drained macaroni noodles into cheese mixture. Pour into a greased 3 qt. (9x13) baking dish. Top with remaining cheeses.

4-Bake at 350 degrees for 25-30 min. or until cheese is melted and edges are bubbly.

Butter Cream Frosting

Here is another great frosting. I use this mainly for kid stuff (birthday cakes, cupcakes..) It is a little on the sweet side. This may be a little to sweet for some adults tastes. I love it though!

3/4 c. unsalted butter

1/4 shortening (Crisco)

1/2 c. milk

1/4 tsp. salt

1 1/2 tsp vanilla

2 pounds powdered sugar

food coloring (optional)

1- Place butter, shortening, milk, vanilla, slat and 1 pound of sugar in a large bowl

2-Beat at low speed until combined, gradually add the other pound of sugar

3- Stop and scrape sides of your bowl

4- Beat on high or until your mixture is light and fluffy

5-Add desired food coloring, combine well

6- Keep covered with plastic wrap to prevent crusting

*Note: This can be made a few days in advance, just be sure to keep it covered completely. Before using it, mix it for about a minute with your hand mixer.

Cream Cheese Frosting

I have had a few people ask me for some of my cake frosting's so this is for you Amanda!

1 8oz pkg. cream cheese, softened

1/4 c. butter or margarine, softened

2 tsp. vanilla extract

4 c. powdered sugar.

1-Place cream cheese, butter, and vanilla extract in a large mixing bowl. Beat at low speed until smooth and creamy. 2-Add powdered sugar gradually, beating until smooth.

3-Add more sugar to thicken or milk or water to to thin the frosting, as needed.

Pumpkin Pecan Bread

Just in time for fall! This recipe is so delicious and very easy to make. Just remember if you have a child or family member that is not a fan of nuts, or has an allergy, just leave them out. Or if you are not particularly fond of pecans, switch it up for walnuts (that's what I use!) This is even good served "dessert" style warmed up with a scoop of vanilla ice cream. Yummmm!

1 c. butter, softened

1 c. sugar

1 c. packed dark brown sugar

4 eggs

1 c. Libby's solid packed pumpkin

2 3/4 c. all-purpose flour

1 Tbsp. pumpkin pie spice

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup pecans/walnuts, FINELY CHOPPED

1-Cream butter, sugar, and brown sugar in a large mixer bowl until light. Add eggs one at a time, beating well after each addition. Beat in the pumpkin

2- Combine flour, pumpkin pie spice, baking soda, and nuts in a small bowl. Add to pumpkin mixture; mix just until blended

3-Spoon into 2 GREASED and FLOURED loaf pans.

4-Bake in pre-heated 350 degree oven for 1 hour 10 minutes. Remove from pans; cool on wire racks.

Crepes

I love crepes, my Grandma makes them for us every time she comes to visit. This is not her recipe (I can't find hers) but this one is pretty close, and taste's just as good! These are always a hit!

1 c. all purpose flour

1 1/2 c. milk

2 eggs

1 Tbsp. butter, melted

1/4 tsp. salt

butter

1-In a small bowl combine flour, milk, eggs, 1 Tbsp butter, and salt; beat with hand mixer or a wire whisk until well blended.

2-Heat a lightly buttered medium size (6 in. or bigger) skillet. Remove from heat; spoon about 2 Tbsp. batter evenly. Lift and tilt skillet to spread evenly. Return to heat; brown on one side only.

3- To remove, tip pan upside down to release crepe on to a plate.

4-Repeat with remaining batter. BE SURE TO BUTTER YOUR PAN EACH TIME, OR THEY WILL STICK!!

*At our house everyone likes different topping or filling for their crepes. Here are a few that we use.

regular old butter and syrup, raspberry/strawberry jam, plain cream cheese or strawberry cream cheese with syrup on top...... The list goes on and on. You can do many different things. Have fun and be creative

Chicken In Cream Sauce

At our house we love Italian food. This is one of my husband's favorite dishes. And mine too because it is farley easy and quick. I serve it with either a Cesar salad, or Italian cheese bread.

4 oz. boneless skinless chicken breasts; cut into thin strips

1 med. red pepper cut into strips

1/4 chopped green onions

1 tsp. Italian seasoning

1/2 tsp. salt

2 Tbsp. butter

1 package (8 oz.) cream cheese, softened

1/2 c. milk

8 oz. linguine,cooked, rinsed, drained

1-Cook chicken, veggies, ans seasoning in butter in a medium skillet on medium heat for 10 min. or until chicken is cooked through. Stir occasionally. Simmer for 5 min.

2-Stir in cream cheese and milk, put on low until it is mixed in and smooth

3-Place hot linguine on serving plates and top with chicken mixture.

Pumpkin Crumble Cake

My friend Summer gave this recipe to me a few years back. It is so delicious with vanilla ice cream, or fresh whipping cream on top. Celebrate Fall early, and have a piece!

1 (15oz.) can pumpkin

1 (12oz.) can evaporated milk

3 eggs

1 c. sugar

4 tsp. pumpkin pie spice

1 pkg. Betty Crocker Supermoist golden vanilla cake mix

1 1/2 c. chopped walnuts

1/2 c. butter, softened

1-Heat oven to 350 degrees. Grease bottom and sides of a 13x9 pan.

2-Beat pumpkin, milk, eggs, sugar, and pumpkin pie spice, until smooth

3-Pour into pan. Sprinkle dry cake mix over pumpkin mixture.

4-Pour melted butter over the top

5-Bake for 50 min. or until knife in center comes out clean.

6- Serve warm with ice cream or fresh whipping cream.

Shrimp Dip

1 pkg cream cheese, softened (can use light)
1 c. mayo (can use light or fat free)
1/2 c. dijon mustard
dash pepper
dash hot sauce
1/2 green onion, chopped fine
1 large can shrimp,drained/ rinsed

1-Cream together cream cheese, mayo, dijon mustard, hot sauce, place in serving dish
2-add pepper, onions, and shrimp, mix well to coat
3- serve with crackers

Caramel Corn/ Ghost Treat Bags

This so good and very easy to make. Watch out though, it's addicting! This is my Grandma's recipe and it is the best I have come across so far.

4 quarts plain popcorn
2 sticks butter
2 c. brown sugar firmly packed
1 tsp. salt
1/2 c. light caro syrup
1 tsp. baking soda
Nuts optional (peanuts) add to plain popcorn mix, then add your caramel

1-cook butter, sugar, salt & syrup in a pot on the stove for approx. 5 minutes or until smooth and bubbly
2-Add baking soda & stir, mixture will get foamy don't overflow!
3-Pour caramel mixture over your popcorn in a LARGE bowl, and stir well with a WOODEN spoon. (It will stick to metal or plastic)
4-Coat evenly.

*Fun tip: At Halloween I make these for all the little neighborhood kids, and for my son's pre-school class. I put 2 large spoonful's of caramel corn into a cello bag, get a tootsie pop sucker and push down into the carmel corn (Stick facing up, toward the open end of the bag). Tie the top of your bag closed with a twisty tie, and then flip your bag over so that it is sitting on the tied shut end. Take a sheet of Kleenex and place over the top of the bag. Secure it with a black or orange piece of ribbon. (To make it look like a ghost.) Get a fine tip black marker and draw on little eyes. They are so cute, and the kids love it because they get two treats in one!

Cucumber Potato Salad

This is really really good, and a different take on just regular potato salad. This is one of my favorite things to make in the summer time. However because there are only four of us, I cut the recipe in half. I still have leftovers, but I like it even better the next day!

5 lbs red potatoes
4 celery ribs, sliced
1 bunch green onions, chopped
2 Tbsp. dill weed
2 tsp. salt
2 c. mayo
1 bottle cucumber ranch salad dressing

1-Place potatoes in a large kettle;cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 min or until tender. Drain and cool. Cut potatoes into small cubes
2-In a large serving bowl, combine the potatoes, celery, onions, dill and salt.
3- In a small bowl, whisk mayo and salad dressing until blended.
4-Pour mayo and dressing mix, over potato mixture and stir gently to coat.
5-Cover and refrigerate for at least six hours before serving.

Layered Chocolate Pie

This recipe has been in my family for years. It is best to make it if you are having a family party or get together since it makes enough to fill a 9x13 pan. This is always a favorite of adults and children

Crust: 1/2 c. butter, softened
1 c. flower

*1-mix and spread in 9x13 pan, bake at 350 degrees for 10-12 min. Let cool COMPLETELY!

1st Layer: 1/2 container jumbo cool whip, 8oz pkg. cream cheese, softened, 1 c. powdered sugar

*1-Cream together and place on cooled crust

2nd Layer: 1 large pkg. choc pudding
3 c. milk

*1-Mix pudding and milk until combined. Spread on top of 1 st layer

3rd layer: Top with remaning cool whip

-Place in fridge until you are ready to serve! Enjoy!

Chicken Tortilla Soup

This is such a quick and easy meal, that I always keep the ingredients in the pantry just in case I'm in a pinch a need to make something quick for dinner. My kids especially love this, it's not spicy and they love the Frito's! It calls for chicken, but like I said, if I am in a hurry I just leave it out.

4 c. chicken broth (2 cans)
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. dried oregano
*Combine the ingredients to a boil

1 small yellow onion
1 can each of black AND pinto beans (drained and rinsed)
1 can corn drained
1/2 c. salsa
2 cooked chicken breasts, shredded

1 bag Frito's
shredded cheese
sour cream

1-One you have brought the top 4 ingredients to a boil, turn in down to med. heat and add the remaining ingredients.
2-Once it has fully warmed on the stove, place a handful of Frito's in to the bottom of your bowl. Top with the "soup" mixture and then add cheese and sour cream
3- Enjoy!

Simple Banana Nut Bread

This is a great recipe I got from my sister-in-law. I like it because it is so easy and tastes really good. It comes in handy when you have a few old bananas and a cake mix just sitting around!

1 yellow cake mix
3 RIPE bananas (mashed)
1 1/2 c. flour
1 tsp. baking soda
2 eggs
1 c. water


Pre-heat oven to 350 degrees.

1-Mix all of the ingriedents into a bowl, and combine until all the cake mix has become moist, and most of the lumps are gone.
2-Pour into two greased loaf pans
3- Bake for 40-45 min, or until toothpick in center comes out clean. It's a good idea to check on it after about 35 min.

Pasta Roll Ups

This is a great dish, my kids really like these. I serve it with a Cesar salad and garlic bread. Delicious :) And even better it goes in the microwave! Yes that's right, the MICROWAVE. (How much easier does it get?)


1 package Spaghetti Sauce Spices and Seasoning (Lawry's)
1 can (6 oz.) tomato paste
2 1/4 c. water
2 Tbsp. veg. oil or butter
2 cups ricotta cheese or cottage cheese (they are both good)
1 cup grated mozzarella cheese
1/4 cup Parmesan cheese
2 eggs
1/2 to 1 tsp. garlic salt
1/2 tsp. dried basil (optional, but better w/ it)
1 box (8 oz.) lasagna noodles, cooked
1 jar tomato sauce (you probably won't need the whole jar)

In a medium saucepan, prepare package of spaghetti sauce mix with tomato paste, water and oil according to package directions. In large bowl, combine all remaining ingredients except noodles; blend well. Spread 1/4 cup cheese mixture on entire length of each lasagna noodle; roll. Place seam side down in glass baking dish. Microwave on HIGH 6-7 minutes, until cheese begins to melt. Pour sauce over rolls and microwave on high 1 minute, if necessary, to heat sauce.

*If you have a little more time, and wish to bake these in the oven, cook them at 350 for about 4-5 min, or until the cheese is melted, and then an additional 5 min to heat the sauce that goes on top. Keep a close eye on them though, because all oven's vary on baking time!

Peach-Lemon Frost

It's peach season, and you know what that means! Time for peach smoothies. Here is a little twist and an"oldie but a goodie."

3 large fresh peaches, peeled, halved, pitted and quartered
1 c. 2% milk
2 tsp. grated lemon peel
1/2 c. fresh lemon juice (fresh is always best!)
3 ice cubes, broken into pieces
1/2 pint vanilla ice milk

Add peaches to blender. Process until smooth to measure 2 cups. Add milk, lemon peel, lemon juice and ice cubes. Process until smooth. Continue processing at low speed; slowly add ice milk until well blended. Pour into glasses serve immediately.

Mom's Spinach Dip

This spinach dip is so delicious, and really easy to make. My hubby's family is not into vegetables all that much, but I have made this a couple of times for family get together's, and everyone seems to like it. It's a must try, and is different that any other spinach dip recipe out there. My Mom is so creative :)

1 package of Knorr brand; LEEK soup mix
1 large container of sour cream (bigger than a 16 oz)
2 c. mayo
1/2 c. frozen spinach, thawed, and chopped
1 large can water chesnut's, chopped very fine
2 loves french bread, cut into bite size cubes
milk

1-Pour your soup mix, into a freezer bag. Seal rightly. Take a rolling pin, and roll out the soup mix, crunching up all the hard pieces. This takes about 2 min. Set aside.
2-In a large tupper wear dish, combine sour cream, mayo, water chestnut's, and spinach. Stir well to coat.
3-Add in soup mix, stir well (at this point if it is to thick, add a tich of milk to thin it out.)
4- Refrigerate before serving
5- When ready to serve;Cut french bread in cube size pieces, for dipping

* This recipe can vary depending on the taste you wish to achieve. If you don't like the taste of mayo, add less of it, and add more sour cream. If you want; lessen the sour cream and add more mayo. It's up to you. And just remember you can use light mayo and sour cream for this recipe.
*This is also good served with crackers, or veggies. And if you have leftovers it's really great on baked potatoes

Lemonade Cupcakes

I made these the other night for our Sunday dinner dessert. Can i just tell you they disappeared in 2 minutes! One of my guests (Marc) ate 4 just by himself! They are very moist and have a little zing to them. They are defiantly one of my new favorite desserts!

Cupcakes
1 6 oz. can frozen lemonade concentrate, thawed
1 box WHITE cake mix (make cake mix according to diretions on the box)
1 (8 oz.) carton sour cream
3 oz. cream cheese, softened

Preheat oven to 350 degrees
Remove 2 Tbsp. of lemonade concentrate from the can and discard
Combine remaining concentrate, cake mix, sour cream, cream cheese and eggs in large bowl
Beat with a mixer until well blended
Spoon batter into paper lined muffin tins, filling 3/4 full
Bake at 350 for 20 min. or until cooked through

Frosting
1 oz. butter softened
3 oz. cream cheese, softened
1 1/2 cup confectioners sugar
1 Tbsp of lemon rind (1 whole lemon)
milk

Sift the sugar into a medium size bowl. Add other ingredients and beat well until smooth and creamy. Add milk, gradually to make frosting creamy. DO NOT get to wet. It will not set up ( I messed up my first batch by doing this:)

*Cute idea: Instead of wasting my lemon, after I used the rind, I cut into thin slices, slit them in the center with a paring knife, twisted them, and put them on random cupcakes I had placed on a cup cake stand. They looked like they were straight from the bakery!

Pizza Factory's BBQ Chicken Pizza

This is the best BBQ Chicken Pizza ever. A Pizza Factory Classic. However, I apologize that I didn't score their pizza dough recipe. My snitch can only give me so much! So for now, use a pre-made crust. Enjoy!

3 boneless chicken breast, halved, cooked and cubed
1 c. hickory flavored BBQ sauce
1 Tbsp. honey
1 tsp. molasses
1/3 c. brown sugar
1 (12 in.) pre-baked pizza crust
1 c. smoked Gouda cheese
1 c. mild cheddar cheese
1 c. thinly sliced red onion

Pre heat oven to 425. In a saucepan over medium high heat, combine chicken, BBQ sauce, honey, molasses, and brown sugar. Bring to a boil. Spread chicken mixture over pizza crust, and top with cheese and onions. Bake for 15-20 min, or until cheese is melted.

Orange Julius

6 oz. from frozen concentrate, unprepared
1 c. milk (low fat is o.k.)
1 c. water
1/4 c. sugar
1 tsp. vanilla
8 ice cubes

Combine all ingredients, except ice in a blender. Blend for 1-2 min. Add ice cubes one at a time, blend until smooth.

Olive Garden House Dressing

8 oz. Paul Newman Vinegar and Oil Dressing
1 clove garlic, peeled, minced (or just use bottled minced garlic)
1/2 tsp. dried basil
1/2 tsp. dried oregano
3 pkgs. Sweet and Low, or 1 Tbsp. sugar

Place in a dressing bottle, shake well. Refrigerate and let sit for 24 hours before serving.

Benihana's Fried Rice

1 c. cooked rice
5 Tbsp. Butter
1 c. chopped onion
1 c. chopped carrots
2/3 c. chopped scallions
3 Tbsp. sesame seeds
5 eggs
5 Tbsp. soy sauce
salt
pepper

Cook rice according to directions on the package. In a large skillet melt butter. Add onions, carrots, and scallions. Saute until carrots are translucent. Set aside. Heat oven to 350 degrees place sesame seeds on a cookie sheet. Bake until golden brown (10-15 min) shaking pan occasionally for even color. Lightly grease another skillet. Beat eggs. Pour into hot skillet, scramble the eggs. Combine rice, veggies, seeds, and eggs. Add soy sauce. Add salt and pepper to taste.

FREE GIVEAWAY!!!!!

I decided that it would be fun to do a "free giveaway" on this little cooking blog of mine. I am always in search of cute aprons, and I actually stumbled upon an apron store the other week. I was SO excited I picked up a couple new ones for myself, and thought, "what the heck, these are so cute, I've got to just give one away!" So that's what I am doing.

There are two conditions though. In order to win the free apron, you must leave a comment on THIS post and share one recipe. I will announce the winner (who will be picked randomly) ONE WEEK FROM TODAY. Saturday July, 26. All comments that will be included, will have a deadline of Friday July 25th. That way people aren't cramming to leave a comment the day the contest ends. Sorry just trying to be fair!

Be sure to check back and see if you have won!

Here are some pictures of the apron. It is animal print, with black ruffle trim. There are two pockets in the front, and the neck ties to accommodate different lengths. The back also has a tie closure.

Have fun!! And look forward to some new great recipes!

Banana Pineapple Colada

Delicious, and ALWAYS a favorite. What else can I say??

1/2 banana
1/2 cup fresh or canned pineapple (fresh is always best!)
1/2 cup pineapple juice
1/2 ice cubes
1/4 tsp. coconut extract
1 Tbsp. sugar

Combine all ingredients in blender. Blend thoroughly. Serve immediately in goblet glasses
*Cute Idea: Take the rim of your goblet glass and dip it in honey, then into some coconut (toasted coconut is good also). Lining the rim of the glass with coconut. Fill your glass with your drink mix, and top off with a fresh slice of pineapple hanging off the rim! Yum :)

Velveeta Salsa Dip

I make this for every Superbowl party, and sometimes with a Mexican dish. It's definitely not low in fat, but it is really yummy. It's always a "guy's favorite."

1 pound Velveeta cheese, cubed
1 (8oz) jar salsa or picante sauce
2 Tbsp fresh chopped cilantro

1-Stir Velveeta and salsa in saucepan o low heat until cheese is melted.
2-Stir in cilantro

*Serve hot with warm tortilla chips.
*Tip: I have also added a can of re fried beans, just for an extra ingredient and flavor. If you choose to do this, add it in with the cheese and salsa and cook together in saucepan.

Chicken & Black Bean Salad

This salad is so good, you don't really need to serve it with anything else! I love this and a lemonrita drink (recipe below) It feels like I am eating out at a great mexican resturant

2 large limes
1 can 916 oz.) black beans, drained, and rinsed
1 large tomato cored, and sliced (that means NO seeds)
1/2 medium red onion diced
1/2 cup fresh cilantro leaves
2 1/2 TBSP vegetable oil, divided
1 tsp. sugar
1/2 tsp. hot pepper sauce (Tobasco or any other of your choice)
1 pound of chicken breasts, cut into strips, with fat trimmed off
1 tsp. chili powder

1-Grate 1 tsp. lime peel; squeeze 1/2 cup juice
2-I n a large bowl, combine black beans, tomato, onion and cilantro leaves; set aside
3-In a small bowl whisk lime peel, lime juice, 1 Tbsp. vegetable oil, sugar and hot pepper sauce; set aside
4- In a large skillet, cook chicken pieces in remaining 1 1/2 Tbsp. oil and chili powder over medium heat about 6 minutes, or until you can't see anymore pink, stirring frequently. Remove to plate; refrigerate to cool.
5-Combine cooled chicken mixture, bean mixture,and lime dressing in a bowl, toss well to coat.

*Tip: This recipe is good for 4-6 servings. I usually add more chicken though. And if you wish, shred up some romaine lettuce and toss it into the salad after it has cooled.

Cantonese Pork

This is a delicious, and easy meal. Make s for a good "chinese night" I usually serve this with a chinese chicken salad.

2 pork tenderloins (about 2 lbs.)
1 Tbsp. vegetable oil
1 can (8oz) pineapple chunks in juice, undrained
1 can (8oz) tomato sauce
2 cans (4oz each) sliced mushrooms, drained
1 medium yellow onion, thinly onions
3 Tbsp brown sugar
2 Tbsp Worcestershire sauce
1 1/2 tsp. salt
1 1/2 tsp. white vinegar
Hot cooked rice

1-Cut tenderloins in half lengthwise, then crosswise into 1/4 in. thick slices. Heat oil in a large nonstick skillet over medium-low heat. Brown pork on all sides. Drain and discard drippings.
2-Place pork, pineapple with juice, tomato sauce, mushrooms,onion, brown sugar, Wocestershire, salt, and vinegar in slow cooker
3-Cover; cook on HIGH 4 hours or on LOW for 6 to 8 hrs. Serve over rice.

Lemonritas

This is a great spin on margaritas, minus the alcohol. These drinks have never failed me at a party or luncheon. Everyone loves them, and always asks for seconds!

1 container (19oz.) of lemonade powder drink (Like powdered Tang, but lemonade)
2 lemons, sliced and split to fit on rim of glasses
water
lots of ice
kosher salt
honey
goblet glasses

1-In a blender place 3/4 capful of lemonade powder, three handfuls (apx. 4 cups) of ice, and just enough water to fill the blender half way. You don't want to much or it will be runny!
2-Blend well, making sure that all ice is crushed completely
3- Pour 3 Tbsp. honey onto a paper plate or in a bowl. Spread out with a spoon.
4-Take your goblet glass, and dip the rim in the honey
5-Place kosher salt on a paper plate or in a bowl. About 1/2 cup.
6-After your glass rims have been covered in honey, dip them into the salt
7-Pour lemonade mixture into goblets, add your lemon slice to the rim. Enjoy!!!

*You always want to ensure that you have more ice than water in this mixture, because you do not want it to be runny. So don't be afraid to be liberal with the ice.
*You can also use this same recipe but using Tang. It is still pretty good. However the tartness of the lemonade, and the salt mix is DELICIOUS!!

French Banana Cake

This has got to be the best banana cake I have ever tasted. It is perfect for a summer treat, because it is served chilled. If you do not like frosting, try it covered in fresh whipping cream and sliced bananas. Either way you can't go wrong! Enjoy!


2/3 cup water
1 Tbsp. vinegar
1 tsp. baking soda
1 package white cake mix
2 eggs
1 1/4 cups very ripe bananas, mashed
2/3 cup walnuts, optional

Mix water, vinegar and soda. Combine with cake mix and eggs. Stir until moistened. Scrape bowl with spatula. Add mashed bananas. Beat with electric mixer 3 min. at medium speed. If you choose to, add your walnuts at this time. Pour into greased and floured 9x13 pan. Bake at 350 degrees for 35 min. (or until toothpick comes out clean) Frost, when cooled, with creamy butter frosting

Creamy Butter Frosting

4 c. powdered sugar
4 Tbsp soft butter (real butter tastes best, or margarine)
cream or milk
1 tsp. vanilla

Mix powdered sugar and butter, adding enough cream or milk to make it right consistency of icing. Add vanilla. Frost banana cake and store in fridge.

* This cake is even better served the next day!
*Cute idea: Right before you serve this cake, slice up a couple of fresh banana's and sprinkle on top

Barbequed Spare Ribs

4 lbs. spare ribs

Sauce:
1 onion, diced
1 c. ketchup
2 Tbsp. water
2 Tbsp. water
2 tsp. salt
1 tsp. paprika
2 Tbsp. worchester sauce
4 Tbsp. vinegar
4 Tbsp. brown sugar
2 tsp. dry mustard

Preheat oven to 350

1-Prepare sauce, and pour over spare ribs.
2- Bake at 350 covered for 1 hour 45 min,
3- Bake uncovered for about 15 min.

Colada Cooler

This drink is so delicious. And is so refreshing, on a hot summer day! This recipe makes about 24 servings. If you are having a few guests over, double the recipe.

2 cans (12 oz each) frozen pina colada mix concentrate, thawed
2 cans (12 oz. each) frozen white grape juice, thawed
6 cups cold water
12 cups (about 3 liters) sprite/7 up
Lemon and Lime slices

1- Mix pina colada and juice concentrates in large container. Stir in water
2. Just before serving, pour into punch bowl. Add pop and lemon and lime slices. Pour over ice in glasses.

* For a more "slushy" version freeze the juice concentrate mix and water. Break up with a fork and pour pop over the top!

* Cute idea: You can make this a really "pretty" drink. Serve in goblet glasses. Add a lemon, and lime wedge to the side of the glass. And for a bit of color on top, add a marchino cherry. Very cute!

Easy Peach Cobbler

We all know July and August are the best time to buy peaches. Make the most out of those fruit stands, and those juicy peaches your stocking up on. This makes for the most delicious peach cobbler, and it is SO easy! Enjoy!

8 large peaches
1 c. flour
1 c. sugar
1/2 tsp. salt
1/4 c. shortening
1 egg
1 tsp baking powder

Grease an 8" square baking dish. Peel and slice peaches into pan. Combine flour, sugar, salt, shortening, egg and baking powder into dough and crumble dough on top of peaches. Bake a 350 for 30 min. Serve warm with vanilla ice cream or fresh whipping cream

Pinenut Pasta Salad

This is a great salad. Especially for those who don't really love just salad. It mixes in the pasta so it makes it pretty filling and delicious! This is really yummy served w/ the grilled pork chops!

1 pound pasta, cooked according to the directions on the package (I love to use rotini)
1/2 c. pinenuts, toasted (or you can use almonds if you don't care for the taste of pinenuts)
1/2 red pepper, chopped
1/2 c. parsley, chopped
2 (4oz.) cans sliced olives, drained
1 (6 oz.) package feta cheese, crumbled
3-4 fresh roma tomatoes, chopped (not small, med. size chunks)

Dressing:
1/2 c. olive oil
juice from 1 lemon
2-3 garlic cloves, minced
fresh ground pepper, to taste

Prepare dressing, and salad. Drizzle dressing over salad. Serve chilled or immediately

Grilled Pork Chops

I really don' t like pork chops, but I tried this recipe and I really like it. It's makes for a great 4th July BBQ, especially when your feeding a lot of people. Pork always costs less than steak, but is nicer than just burgers!


1 pound pork chops

Marinade:
1/4 c. lemon juice
1/2 c. olive oil
1 tsp. salt
Fresh ground pepper, to taste
1/4 tsp. fine herbs (bought at the store in one bottle. It's a mix of tarragon, parsley, and chives)
1 large clove garlic, minced

Mix together marinade ingredients and pour over chops. Marinate overnight or all day long. Drain and reserve marinade. Grill pork chops, basting with marinade, until meat in no longer pink inside (about 10-15 min) Use one marinade recipe for every pound of pork

Veggie Pizza

This is one of my very favorite recipes EVER! It is great to make for parties or family get together's, because it makes for a good amount of food. And even the little kids like this one. If you have kids and they don't like their veggies try this one, and I bet they eat it! My little one's love it!

2 big cans refrigerated crescent rolls
8 oz. cream cheese, softened
1/2 tsp onion powder
1/2 tsp. garlic powder
1 tsp. dill weed
1 cup mayo
Veggies diced up VERY small: Broccoli florets, julienned carrots, cucumbers, red pepper, green pepper

1. Spread crescent rolls onto a baking sheet, and cook as directed on the can.
2. Remove from oven and let it cool completely
3. In a small bowl mix mayo, cream cheese, onion powder, garlic powder, and dill weed Stir together until all ingredients are mixed well and it's creamy
4. Spread mayo mixture over cooled crescent rolls
5. Sprinkle sliced up veggies all over the top

*This is not only delicious but pretty too. All the colors together make it look great and that you spent a lot of time preparing it (when you didn't at all!)

*Note: You can buy julienned carrots from the store (they are sometimes called toothpick sliced) they are next to the packages of baby carrots. This makes it easier and saves time so you don't have to cut up all those small pieces!

Marinated Turkey Breasts

To be honest, I am NOT a fan of turkey to say the least. But once I tried this I had a different opinion. (I still won't eat Thanksgiving turkey though!!) We grill on the BBQ all summer and this is a nice break from the regular burgers, and steaks. It's a must try. All the guys LOVE this one!

4-6 Turkey breasts, cut into large strips.
(Turkey breast's are usually cut thick when you buy them, so I cut them horizontally in half to make them thinner. If they are too thick they will take to long to cook and will likely burn)

Marinade
1 cup vegetable oil
1 cup soy sauce (I usually do 3/4)
2 cups 7 up/Sprite
1/2 tsp. garlic powder (or more to taste if you like)

Let these soak for at least an hour, 3-5 hours is usually perfect. I don't recommend letting them marinade overnight they turn out too salty.

Once the turkey is done marinading, cook on med heat on the grill until no more pink is left in the middle of the breast.

Mom's Easy Score Cake

1 Box chocolate cake mix
1 Box chocolate pudding (not instant)
5 score candy bars
whipping cream/vanilla ice cream (optional)

1. Cook cake mix as directed on the box
2.Cook pudding on stove top as directed on the box
3.Place score candy bars in a freezer bag, and crush up w/ a rolling pin
4. When cake is finished, let it cool and cut it into large squares
5. Place cut up cake squares in a LARGE glass bowl, take a tooth pick and make holes in each square of cake
6.When pudding has finished cooking, and has thickened up, let it stand for about 2-3 min.
7. Poor 1/2 of warm pudding mixture over the cake
8. Top with half of your crushed score bars
9. Do one more layer of pudding, and another layer of candy bars.

*Serve WARM, in bowls and top with fresh whipping cream or vanilla ice cream! This is the EASIEST dessert, and soooo yummy! Thanks Mom!

Andrea's Taco Bake

This is just so good, you HAVE to try it! If you like tacos or Mexican food you will LOVE this! And even better it takes only ten minutes to prepare.


1 lb. lean ground beef
1 can chili (Nalley brand, original)
1 can (10 oz) diced tomatoes and green chili's (they come together in one can)
1 can whole kernel corn
1 can stewed tomatoes Italian style
2-3 cups cheese of your choice (I use Mexican blend)
1 bag Tostitos Lime corn chips
1/2 cup green pepper
1/2 cup yellow onion
1 package taco seasoning (I use McCormick)

1.Pre-heat oven to 375
2. Brown ground beef on the stove, and when it's still a little pink and your green pepper and onion. Cook until veggies are soft.
3. Rinse and drain your ground beef mixture. Place back in pan
4. Add packet of taco seasoning (I only use 3/4 of a packet) to the meat. Stir until the meat mixture is coated
5. Pour seasoned meat mixture in a deep baking dish
6.Add your can of chili, corn, diced tomatoes and green chili's stir well into meat mixture
7. In a separate bowl pour your can of stewed tomatoes, and take your hand and mush them up really good. Be sure to mash up any large chunks. Drain off excess juice.
8. Add stewed tomatoes to meat mixture. Stir well mixing all ingredients.
9. Flatten out your meat mixture in your baking dish and add one thin layer of cheese
10. Crush up with your hands the lime chips, enough to cover the cheese layer you just put on your meat mixture
11. Add another layer of cheese
12. Bake until bubbly and hot.
*I serve this warm with sour cream and salsa on top. If you would like you can add shredded lettuce, olives, avocado.... whatever toppings you like!