I needed to make something for coffee time since my Mom and Gramma were going to be here. My mom went and picked up my Gramma from IL yesterday, and they stopped here and spent the night. I'm hoping that they will come back next week and spend a few days here! It's a nice little vacay for Gramma! :) I know that she and Mom will have a nice time together this week.
The credit for this recipe goes to my friend E. She posted it, and I couldn't believe how easy it was! Not to mention TASTY!!!! I will definitely make this again.
CINNAMON STREUSEL COFFEE CAKE
INGREDIENTS:
1 Yellow Cake Mix (I only had White in the house)
1 Pkg. Instant Vanilla Pudding (If you don't have, you may do without)
3/4 C. Oil
4 Eggs
1 tsp. Vanilla
3/4 C. Water
FILLING:
1 C. Brown Sugar
2 tsp. Cinnamon
Combine the first 6 ingredients & beat according to Cake Mix Directions. Pour half of the batter into a greased 9x13 pan. Sprinkle with half the Filling mixture. Pour remaining batter over the filling. Sprinkle remaining filling over the top. Bake at 350 for 30-40 minutes. When mostly cooled, drizzle with Powedered Sugar Frosting (Powdered Sugar mixed with a little bit of Milk to form a glaze).
This is SOOOOO good! Try it, you'll be hooked!
Thursday, April 19, 2012
A Great Make-Ahead Supper
The credit for this recipe goes to my friend N.! I'm part of a Proverbs 31 Woman Recipe Sharing Group on Facebook (if you'd like in let me know!), and I've gotten some awesome recipes from there. I made this last night for supper, but I did all the prep work for it on Tuesday night. It turned out fantastic!
My Mom & Gramma were here visiting last night and I wanted to have a good supper with them. This surely did not dissapoint!
CHICKEN FLORENTINE CASSEROLE
INGREDIENTS:
1 tsp. Oil
1 Lb. Boneless Chicken Breasts; but to bite size pieces
1 Clove Garlic; minced
1 Tub (10 oz.) Philadelphia Italian Cheese & Herb Cooking Creme
3/4 C. Milk
2 C. Bowtie Pasta; cooked el dente (I didn't have this, so I used small Rigatoni Noodles)
1 Pkg. (10 oz.) Frozen Chopped Spinach; thawed and drained
1 C. Mozzarella Cheese; shredded
4 Slices Bacon; crumbled (I used the already cooked stuff and did 6 slices)
Heat oven to 375. Boil the Pasta until el dente in a large pot. Heat Oil in a large skillet. Add Chicken and Garlic. Cook and stir until Chicken is done. Stir in all remaining ingredients; except the Bacon. Spray a 1 1/2 quart casserole dish with cooking spray and spoon Pasta Mixture into dish. Bake COVERED for 25 minutes; or until heated through. The sprinkle with Bacon and bake for another 15 minutes.
***NOTE*** This can be made ahead and frozen or kept in the fridge overnight.
Everyone agreed that this was delicious. It was even good for leftovers tonight! :)
My Mom & Gramma were here visiting last night and I wanted to have a good supper with them. This surely did not dissapoint!
CHICKEN FLORENTINE CASSEROLE
INGREDIENTS:
1 tsp. Oil
1 Lb. Boneless Chicken Breasts; but to bite size pieces
1 Clove Garlic; minced
1 Tub (10 oz.) Philadelphia Italian Cheese & Herb Cooking Creme
3/4 C. Milk
2 C. Bowtie Pasta; cooked el dente (I didn't have this, so I used small Rigatoni Noodles)
1 Pkg. (10 oz.) Frozen Chopped Spinach; thawed and drained
1 C. Mozzarella Cheese; shredded
4 Slices Bacon; crumbled (I used the already cooked stuff and did 6 slices)
Heat oven to 375. Boil the Pasta until el dente in a large pot. Heat Oil in a large skillet. Add Chicken and Garlic. Cook and stir until Chicken is done. Stir in all remaining ingredients; except the Bacon. Spray a 1 1/2 quart casserole dish with cooking spray and spoon Pasta Mixture into dish. Bake COVERED for 25 minutes; or until heated through. The sprinkle with Bacon and bake for another 15 minutes.
***NOTE*** This can be made ahead and frozen or kept in the fridge overnight.
Everyone agreed that this was delicious. It was even good for leftovers tonight! :)
Sunday, April 15, 2012
A Yummy Sunday Dinner
I haven't used my crock-pot in a while, and I think that it was getting pretty lonely sitting the pantry cabinet! So, I broke it out for dinner today! This recipe was easier than I thought it would be, and much the same as a recipe that I already have. But it was different enough and worthy of giving it a try.
I found this recipe on Pinterest, and it comes from a Blog entitled "Six Sisters' Stuff". So yummy!
SLOW COOKER THREE ENVELOPE POT ROAST SLIDERS
INGREDIENTS:
1 3-4 Lb. Beef Roast
1 C. Water
1 C. Salsa
1 Envelope Onion Soup Mix
1 Envelope Italian Dressing Mix
1 Envelope Au Jus Mix
1 Pkg. Hawaiian Rolls
Cheese Slices of your choice
Whisk together the Water, Salsa and Seasoning Packets. Place Roast in the Slow Cooker. Pour Seasoning Mixture over the Roast. Cook on low for 8-10 hours, or on high for 4-5 hours. Shred before serving. Serve on Rolls with Cheese slices.
It was very tasty, and the bro is excited to have leftovers! :)
I found this recipe on Pinterest, and it comes from a Blog entitled "Six Sisters' Stuff". So yummy!
SLOW COOKER THREE ENVELOPE POT ROAST SLIDERS
INGREDIENTS:
1 3-4 Lb. Beef Roast
1 C. Water
1 C. Salsa
1 Envelope Onion Soup Mix
1 Envelope Italian Dressing Mix
1 Envelope Au Jus Mix
1 Pkg. Hawaiian Rolls
Cheese Slices of your choice
Whisk together the Water, Salsa and Seasoning Packets. Place Roast in the Slow Cooker. Pour Seasoning Mixture over the Roast. Cook on low for 8-10 hours, or on high for 4-5 hours. Shred before serving. Serve on Rolls with Cheese slices.
It was very tasty, and the bro is excited to have leftovers! :)
Sunday, April 8, 2012
Busy Busy...But A New Recipe!!!
Sorry that I've been MIA for a while! We were in the process of packing and moving, so I didn't make any new recipes lately. Yes, I said moving! :) My parents found a house that they fell in love with, that they want to retire to. Helps that it's close to their grandkids! :) My dad still has several years at the school district he's at, so they asked the bro and I, since we are both single if we would move into their house and be the caretakers/renters for them. I put the mobile home we were living in up on Craigslist, without any pictures, and sold it the same day!!! That was a great day. So, for the past few weeks we've been busy packing up the old place, and running loads over to the new place all last week. We finished up moving on Saturday with the help of some wonderful friends and family! I can't thank all of you that have helped in the past weeks enough, it means a lot to us!
Here's a pic of the new place:
Give them a try! I'm sure that you'll love them just as much as we do! :)
Here's a pic of the new place:
Now, on to a recipe that we did try this week while my parents were here. I have had this before, when our friends S & E had us over for Sunday dinner and it was just as delicious then! I LOVE it, and it's so quick and easy!
OVEN BAKED SANDWICHES
INGREDIENTS:
- 1 dozen Brown n’ Serve rolls
- 1/2 to 3/4 lb. sliced deli meat
- sliced cheese — enough to fit on each bun
- 1/2 c. butter
- 2 T. brown sugar
- 1 T. mustard
- 1 T. Worcestershire sauce
- 1 T. Poppy seeds
- Put sandwiches together and place in a 9×13” pan
- Boil sauce until bubbly and pour over sandwhiches.
- You can either bake immediately or let sit for several hours or even over night.
- Bake in a 350*F preheated oven for 20-30 minutes, or until the tops are brown and crispy.
Give them a try! I'm sure that you'll love them just as much as we do! :)
Tuesday, March 20, 2012
It's That Time of Year Again!
Well, another year of life has come and gone for me! Tomorrow is my 32nd Birthday! I'm ready for this day...even though it means getting older. To prepare for it, I baked some yummy treats to take to work for a little "party" in the office! They turned out great!
FRUIT PIZZA COOKIES
INGREDIENTS:
1 Pkg. Refrigerated Slice & Bake Sugar Cookies
1 (8 oz.) Cream Cheese; softened
1/2 C. Powdered Sugar
1 tsp. Vanilla
1 1/2 tsp. Lemon Juice
Fresh Fruit of choice
Bake the cookies according to package directions. While cookies are baking, mix together the Cream Cheese and Powdered Sugar until smooth. Stir in the Vanilla and Lemon Juice; set aside until ready to use. To assemble the pizzas, spread about a tablespoon of frosting on each cookie and top with fruit. Refrigerate until ready to serve.
Here's a picture of mine:
Quit drooling over your keyboard! ;) Give them a try, they are sure to be a hit at your house too!
FRUIT PIZZA COOKIES
INGREDIENTS:
1 Pkg. Refrigerated Slice & Bake Sugar Cookies
1 (8 oz.) Cream Cheese; softened
1/2 C. Powdered Sugar
1 tsp. Vanilla
1 1/2 tsp. Lemon Juice
Fresh Fruit of choice
Bake the cookies according to package directions. While cookies are baking, mix together the Cream Cheese and Powdered Sugar until smooth. Stir in the Vanilla and Lemon Juice; set aside until ready to use. To assemble the pizzas, spread about a tablespoon of frosting on each cookie and top with fruit. Refrigerate until ready to serve.
Here's a picture of mine:
My Birthday Eve Supper...
Tonight, on the eve of my 32nd Birthday I decided to try another recipe from Pinterest! It was quick and easy after a long day at work. Just what I needed so that I could get working on my Birthday treat to bring to the office tomorrow! :)
CREAMY CHICKEN POCKETS
INGREDIENTS:
2 Tbsp. Olive Oil
2-3 Small Chicken Breasts; diced
1/2 C. Minced Onion
2 Cloves Garlic, minced
1/4 tsp. Salt
1/8 tsp. Pepper
1 Tbsp. Butter; softened
3 oz. Cream Cheese; softened
1/4 tsp. Seasoned Salt
2 Tbsp. Milk
1 (8 oz.) Pillsbury Crescents (I used the large ones)
1 Tbsp. Butter; melted
1/4 C. Italian Seasoned Bread Crumbs; optional
Preheat oven to 375. Heat the Olive Oil in a large skillet over medium heat. Cook the Chicken with the Onions and Garlic. Meanwhile, in a medium bowl, beat the Cream Cheese and 1 Tbsp. Melted Butter until smooth. Stir in the Cooked Chicken, Onions and Garlic. Add the Salts, Pepper and Milk; mix well. Separate the Crescent Roll Dough into 8 triangles. Dollop a Tablespoon of filling into the center of each triangle and fold the corners up to seal. Press and seal firmly. Place on ungreased baking sheet or stone and repeat with remaining dough and filling. Brush the tops with melted butter and sprinkle with Bread Crumbs. Bake for 11-13 minutes, or until golden brown.
These were so easy, and so good! Give them a try! :)
CREAMY CHICKEN POCKETS
INGREDIENTS:
2 Tbsp. Olive Oil
2-3 Small Chicken Breasts; diced
1/2 C. Minced Onion
2 Cloves Garlic, minced
1/4 tsp. Salt
1/8 tsp. Pepper
1 Tbsp. Butter; softened
3 oz. Cream Cheese; softened
1/4 tsp. Seasoned Salt
2 Tbsp. Milk
1 (8 oz.) Pillsbury Crescents (I used the large ones)
1 Tbsp. Butter; melted
1/4 C. Italian Seasoned Bread Crumbs; optional
Preheat oven to 375. Heat the Olive Oil in a large skillet over medium heat. Cook the Chicken with the Onions and Garlic. Meanwhile, in a medium bowl, beat the Cream Cheese and 1 Tbsp. Melted Butter until smooth. Stir in the Cooked Chicken, Onions and Garlic. Add the Salts, Pepper and Milk; mix well. Separate the Crescent Roll Dough into 8 triangles. Dollop a Tablespoon of filling into the center of each triangle and fold the corners up to seal. Press and seal firmly. Place on ungreased baking sheet or stone and repeat with remaining dough and filling. Brush the tops with melted butter and sprinkle with Bread Crumbs. Bake for 11-13 minutes, or until golden brown.
These were so easy, and so good! Give them a try! :)
Sunday, March 18, 2012
Mmmm Rice!
Another recipe to check off of my Pinterest to try list! This one was really good, despite all of the steps involved.
CHEESY CHICKEN & WILD RICE CASSEROLE
INGREDIENTS:
3 Tbsp. Olive Oil
1 Medium Onion, finely diced
3 Stalks Celery, finely diced
3 Carrots, peeled and diced
2 Tbsp. Fresh, Minced Garlic
2 C. Shredded, Cooked Chicken Breast
2 C. Steamed White Rice
16 oz. Prepared Wild Rice
1 tsp. Salt
1/2 tsp. Pepper
1/4 tsp. Garlic Salt
CHEESE SAUCE:
4 Tbsp. Butter
1/4 C. Flour
1/4 tsp. Salt
1/4 tsp. Pepper
2 C. Chicken Broth
2 C. Shredded Cheddar Cheese
Top with 2 C. Shredded Cheddar Cheese
Preheat oven to 350. Heat oil in a dutch oven or medium pot over medium heat. Saute Onions, Celery and Carrots until softened, about 10 minutes. Stir in Garlic and cook for 1 minute. Stir in Chicken, both Rices, Salt, Pepper and Garlic Salt. Reduce to low. To prepare Cheese Sauce melt Butter in a medium saucepan over medium heat. Whisk in Flour, Salt and Pepper then slowly pour in Chicken Broth whisking continously. Whisk until thick and nearly boiling then stir in 2 C. Cheese until melted. Pour Cheese Sauce into Rice Mixture and mix well. Transfer to a greased 9x13 pan and top with remaining Shredded Cheese. Bake for 25-30 minutes.
Makes 8-10 servings
CHEESY CHICKEN & WILD RICE CASSEROLE
INGREDIENTS:
3 Tbsp. Olive Oil
1 Medium Onion, finely diced
3 Stalks Celery, finely diced
3 Carrots, peeled and diced
2 Tbsp. Fresh, Minced Garlic
2 C. Shredded, Cooked Chicken Breast
2 C. Steamed White Rice
16 oz. Prepared Wild Rice
1 tsp. Salt
1/2 tsp. Pepper
1/4 tsp. Garlic Salt
CHEESE SAUCE:
4 Tbsp. Butter
1/4 C. Flour
1/4 tsp. Salt
1/4 tsp. Pepper
2 C. Chicken Broth
2 C. Shredded Cheddar Cheese
Top with 2 C. Shredded Cheddar Cheese
Preheat oven to 350. Heat oil in a dutch oven or medium pot over medium heat. Saute Onions, Celery and Carrots until softened, about 10 minutes. Stir in Garlic and cook for 1 minute. Stir in Chicken, both Rices, Salt, Pepper and Garlic Salt. Reduce to low. To prepare Cheese Sauce melt Butter in a medium saucepan over medium heat. Whisk in Flour, Salt and Pepper then slowly pour in Chicken Broth whisking continously. Whisk until thick and nearly boiling then stir in 2 C. Cheese until melted. Pour Cheese Sauce into Rice Mixture and mix well. Transfer to a greased 9x13 pan and top with remaining Shredded Cheese. Bake for 25-30 minutes.
Makes 8-10 servings
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