Another Great Christmas Cookie

I was able to whip these up in about 20 minutes or so, and get them chilling in the fridge. The thing that takes the longest is melting the chocolate for dipping and letting them harden back up in the fridge again. Other than that, easy-peasy! :)

PEANUT BUTTER BALLS

INGREDIENTS:
2 C. Creamy Peanut Butter
3 C. Rice Krispies
3 C. Powdered Sugar
1/4 C. Butter; melted
3 Pkgs. Chocolate Chips; melted

Mix together all except the Chocolate Chips. Shape into balls and refrigerate to firm up. Melt Chocolate and dip each ball. Place on wax paper covered cookie sheets in the fridge to harden chocolate. Store in airtight container in the fridge. (I also have these in my freezer right now.)

I'm looking forward to breaking out all of the treats and making cookie platters this year. I have a few more items left to bake, as I do so I will post the recipes!

An Easy 2-Pot Meal!

After baking and making Rock Candy all day on Saturday, I was a bit nervous that this meal that I told my Mom and Bro that I would make them was going to be more time consuming than it actually was. It turned out to be super easy, and one that I will definitely make again.

My boss today gave it 2 thumbs up when we had some of the leftovers for lunch! Another plus! :)

CHICKEN FLORENTINE CASSEROLE

INGREDIENTS:
1 tsp. Oil
1 Lb. Boneless Chicken Breasts; cut up bite sized
1 Clove Garlic; minced
1 Tub (10 oz.) Philadelphia Italian Cheese & Herb Cooking Crème
3/4 C. Milk
2 C. Bowtie Pasta; cooked
1 Pkg. (10 oz.) Frozen Chopped Spinach; thawed and drained
2 C. Shredded Mozzarella Cheese
4 Slices Bacon; crumbled

Heat oven to 375. Spray a 2-quart casserole dish with cooking spray. Heat Oil in a large skillet. Add Chicken and Garlic. Cook and stir until Chicken is cooked through. Stir in all the remaining ingredients EXCEPT the bacon. Spoon into casserole dish. COVER and bake for 25 minutes; or until heated through. Uncovering and sprinkling with Bacon after 15 minutes of baking. Bake uncovered for remaining time.

A Girl & Her Kitchen!

It's that time of year again. The time when I start to bake for Christmas! I LOVE this time of year, but each time I start on a new task I have to ask myself why I love it so much! I love to see all of the lights and trees, I love to shop for my loved ones, and I love to bake. I often give away a lot of baked goods as presents, and this year will be no different.

Almost all of my Christmas shopping is done and wrapped beneath my glowing Christmas Tree! I admire them all each night when I'm in my living room. There's something about the magic and wonder of Christmas. I love the Christmas story about Christ's birth, and I especially LOVE the wonderment in my 4-year-old Sunday Schools kiddos eyes when we talked about this yesterday!

This weekend I spent Saturday baking and making Rock Candy. Ten different flavors of Rock Candy to be exact! And WOW was that very time consuming, but of so worth the rewards. I also made my Mom and Bro dinner on Saturday night, which turned out very good. I will share that recipe in my next post.

In this post I am going to share my recipe for the Cookie Dough Truffles I made. :)

COOKIE DOUGH TRUFFLES

INGREDIENTS:
1/2 C. Butter; softened
3/4 C. Brown Sugar
1 tsp. Vanilla
2 C. Flour
1 (14 oz.) Can Sweetened Condensed Milk
1/2 C. Mini Chocolate Chips (I probably used closer to 1 C.)
1 1/2 lbs. Chocolate Bark; melted

In a large bowl, cream Butter & Brown Sugar until creamy. Add Vanilla. Gradually beat in Flour & add Sweetened Condensed Milk. Add Chocolate Chips; mix well. Shape into 1-inch balls and place on waxed paper covered cookie sheets. Chill for 2 hours. Melt Chocolate Bark in Double Boiler and dip Cookie Balls. Place back on cookie sheets and chill until set. Store in fridge. (I have mine in the freezer. They freeze very well.)

These are a favorite of mine, and are so easy to make.

Venison, It's What's For Dinner

Oh how I wish that one of my brothers or my dad hunted. But, alas, they don't. So, I am at the mercy of friends and of co-workers of my brother to occasionally bless us with some. Tonight's dinner was courtesy of one of my brother J's co-workers, and I am very thankful.

VENISON STEAKS IN THE OVEN

INGREDIENTS:
Venison Steaks
1 Stick of Butter
2 Tbsp. Olive Oil
Crushed Peppercorns

In a large skillet, put in the Olive Oil and 2 Tbsp. of the Butter. Melt the Butter. Add the Venison Steaks and sear them. Preheat oven to 475. Place Steaks in a roasting pan and pour the Olive Oil/Butter Mixture from pan over the top. Sprinkle the Peppercorns generously over the steaks. Dot the top of each steak with slices of Butter. Bake for 12 minutes or until reached your desired doneness. 

I only baked mine for the 12 minutes and they came out very tender. These were delicious this way. The bro really enjoyed them. His comment to me was, "I figured that you would be able to cook these up a whole lot better than I could, and I was right." Thanks bro!!! I am thrilled that he decided to share them with me, and was happy to have him over to my place for dinner tonight.

Now to figure out how to get my hands on more venison. :-)

Worth A Repost!

Now that Fall is here, and there's a chill in the air I wanted to repost this recipe for those of you who are new to my blog. It is a delicious recipe, that I really love. Give it a try.

SAUSAGE EGG CASSEROLE

INGREDIENTS:
8-10 Hard Boiled Eggs; halved
1/4 C. Butter or Margarine; melted
1/4 C. Flour
1/2 tsp. Salt
Dash of Pepper
2 C. Milk
1 Lb. Pork Sausage; browned and drained
1 Can Whole Kernel Corn; drained
1 C. Soft Bread Pieces (I used 3 slices of white bread)

Preheat oven to 375. Spray a 1 1/2 quart casserole dish. Put half of the Egg halves in bottom of dish. In saucepan, melt Butter. Blend in Flour, Salt & Pepper. Add Milk all at once. Cook, stirring constantly until mixture thickens. Stir in Sausage and Corn. Pour Sausage mixture over the Eggs. Top with remaining Egg halves and Bread Pieces. Bake for 20-25 minutes; or until heated through. 

It's FALL--Time For ALL Things Pumpkin!!!!!!

I LOVE Fall, it's my favorite season! I love all the changing colors and the cooler temperatures...although right now in Michigan it is very cold and feels more like Winter than Fall, and to be honest, I'm feeling a little jipped. It rained for three straight days this week, was sunny yesterday and has been rainy and cold all day again today! Needless to say, I am sick of the rain!

But, on a happier note I found this recipe while trolling the internet and decided that this morning was the perfect time to make them. I'm not sure where I get my love for all things Pumpkin related, because it's sure not from my Mother. When I told her about these brownies...she told me that they didn't sound good and they shouldn't be called brownies...because brownies should only be made of chocolate! The bro had the same response. Hmmph! ;-)

PUMPKIN BROWNIES

INGREDIENTS:
1 C. Butter; softened
2 C. Sugar
2 tsp. Cinnamon
2 Eggs
1 C. Pumpkin Puree
2 tsp. Vanilla
1 1/2 C. Flour

Preheat the oven to 350. Spray a 9x13 pan with Non-stick Cooking Spray. Cream the Butter and Sugar. Add Cinnamon, Eggs, Pumpkin and Vanilla; mix well. Stir in the Flour. Pour into pan and bake for 30-40 minutes; or until toothpick inserted in center comes out clean. (I will probably add chocolate chips the next time I make them. They are delicious, but I think that chocolate chips will add to the greatness!) 

Give them a try! I would love to know what you think of them too! :-)

An Easy Dinner Idea...Tasty Too!

I may have posted this recipe before, but I'm sure that it was a while ago. Anyway, my Mom texted me this morning and asked if I could repost this. I believe that she is making this at her house for the bro tonight. Lucky boy!

The beauty of this recipe is that the leftovers taste just as good, if not better!

MOSTACCIOLI

INGREDIENTS:
1 Lb. Ground Beef
1/2 C. Green Pepper; chopped
1/2 C. Onion; chopped
2 C. Tomatoes
6 oz. Tomato Paste
1 Bay Leaf
1/2 tsp. Salt
1/4 tsp. Pepper
1/4 C. Water
4 C. Cooked Mostaccioli Noodles
1/2 Lb. Thinly Sliced Velveeta
Grated Parmesan Cheese

Preheat the oven to 250. Brown the meat slowly. Add Pepper and Onion, cook until tender. Stir in the Tomatoes, Paste, Water and Seasonings. Simmer 15 minutes, then remove the bay leaf. In a greased 2 quart casserole, layer Noodles, Meat Sauce, and Velveeta Cheese. Repeat 2 or 3 times. Top with Parmesan Cheese. Bake for 35 minutes.

The BEST Cheeseball I've Ever Tasted

I hope that you all had a wonderful Labor Day Weekend! Mine was packed to the max, but just the way I like it. Went to a surprise birthday party for a friend, painted with my Dad, family time on Sunday, went to the lake for a while on Monday with friends (even though it was quite chilly here in Michigan to be on the lake), showed my new place to my Gramma, and spent more time with family last night. All in all, a GREAT weekend!!!! I even managed to get a little sun, which is great for this white girl! :)

While I was over at the woman who I call my step-momma's house she told me about a recipe for a Pineapple Cheeseball that she wanted to try. Well, me, being a lover of pineapple decided that I must try to find a recipe for this as well. I succeeded, and the results were out of this world!

So, now I must share this with all of you!

PINEAPPLE CHEESEBALL

INGREDIENTS:

2 Pkgs. Cream Cheese; softened

1 Small Can Crushed Pineapple; well drained
2-3 Tbsp. Powdered Sugar
2 Tbsp. Green Onion (optional)
4 Tbsp. Chopped Ham (I used deli ham)
1 C. Chopped Pecans

 Combine all ingredients except for Pecans. Mash into a ball (I placed it in plastic wrap and put in fridge for a while). Roll in pecans. Serve with crackers of choice.

An Easy, Tasty Treat!

I was trolling through Pinterest today at work during some down time and I came across this recipe. I knew that I had everything in the house for it, so I decided to give it a try. I sneaked a little off of the spatula and can tell you that it's pretty tasty. :)

PEANUT BUTTER & HONEY OAT BARS

INGREDIENTS:
1 C. Peanut Butter
1 C. Honey
3 C. Old Fashioned Oats

Melt the Peanut Butter and Honey together in a pot on the stove-top. Mix in the Old Fashioned Oats. Press into an 8x8 greased square pan. Cover and let harden overnight.

Unbelievably easy! Can't wait to have one for breakfast tomorrow before work. Give them a try and let me know what you think of them!

Comfort Food In The Crock-Pot...Doesn't Get Much Easier Than This!

I think that this title says it all! I have been looking for easy recipes to make this week, as I am packing up to make the move to the Northern GR area this weekend. Slowly I'm making a dent in the stuff from the house, and ever so slowly getting things over to the new place and put away. The goal is to only need to move a few items and the furniture on Saturday and then to only have to place the furniture and hang up decorations/pictures as time allows. I think that it will be less stressful this way!

My Momma was in town until today, and so she was a big help in pulling this recipe off! I put everything together on Sunday night, so all she had to do was add the last ingredient and turn the Crock-pot on, oh and stir it up once or twice. :)

CROCK-POT MACARONI & CHEESE

INGREDIENTS:
16 oz. Elbow Macaroni; cooked (I left mine a little firmer)
24 oz. Colby Jack Block Cheese; cubed
16 oz. Velveeta Cheese; cubed
1 Stick of Butter; sliced
16 oz. Milk

Spray your crock-pot with Cooking Spray. Place 1/3 of the Noodles in the bottom of the crock. Add 1/2 of the Cheese and 1/2 of the Butter. Add 1/3 of the Noodles, and then the remaining Butter and Cheeses. Top with remaining 1/3 of the Noodles. Pour the Milk over the top. Cover and cook on LOW for 4 hours. Stirring once halfway through.

It is VERY cheesy and gooey! Perfect for a cooler day. Would make a great side dish as well to anything that you're making.

A Sweet Treat That's Sure To Make You Smile! :-)

In honor of my Momma being in town, and the fact that we both LOVE all things Pineapple related, when I found this recipe I knew that I was going to have to make it this weekend. It hasn't disappointed!

PINEAPPLE PECAN CAKE WITH CREAM CHEESE FROSTING

INGREDIENTS:
2 C. Flour
2 C. Sugar
2 tsp. Baking Soda
2 Eggs
20 oz. Crushed Pineapple with Juice
1/2 C. Chopped Pecans

ICING:
1 Stick Butter; softened
8 oz. Cream Cheese; softened
2 C. Powdered Sugar
1 Tbsp. Vanilla

Heat the oven to 350. Spray a 9x13 pan with Cooking Spray. Cake: Mix the dry ingredients together. Add in the Eggs, Pineapple with the Juice and the Pecans. Stir just until moistened. Pour into baking dish and bake for about 35 minutes, or until a toothpick comes out clean. Cool completely. Icing: Combine the Cream Cheese, Butter, Powdered Sugar and Vanilla together. Beat until smooth. Frost the cake with all of the icing. Refrigerate. 

This is DELICIOUS!!!! It reminds me of the Pineapple Bars that we used to get from the Amish Store when my parents lived up North. So addicting! The only thing that I'm going to change is that next time I'm going to add more Crushed Pineapple and probably a little more of the dry ingredients to balance out the extra juice. But, it is delicious just the way that it is as well. I just love pineapple that much!!!

I hope that you'll make this one as well.

A Baked Sandwich? Yes Please!

I have been busy lately getting ready for the move to the complex where I work. Oh, how I loathe packing boxes and moving...but it's all worth it in the end. I am looking forward to having my own place again. One that I can decorate how I'd like to.

But, in the meantime I have been cooking at home as well. Mom has been here this week, and as a result I have tried some new recipes. Today's lunch was no exception. It was good, but we came up with some ways to improve it. I will post it how I made and then at the bottom I will put what I would do differently the next time I make it.

BAKED TURKEY & CHEDDAR SANDWICHES

INGREDIENTS:
2 C. Original Bisquick Mix
1 C. Milk
1 Egg
4 oz. Sliced Deli Turkey Meat
1 1/2 C. Shredded Cheddar Cheese
10 Slices Pre-cooked Bacon

Heat the oven to 400. Spray and 8x8 pan with cooking spray. Stir together the Bisquick, Milk, and Egg. Pour half of this mixture in the bottom of the pan. Top with Turkey, Bacon and 1 C. Cheddar Cheese. Top with remaining Bisquick Mix. Bake for 29 minutes. Remove and top with remaining 1/2 C. Cheese and bake for 3 additional minutes. Let stand 5 minutes before serving.

WHAT I WOULD DO DIFFERENT:
The next time I make this, I'm going to add about 1/4 C. Brown Sugar to the Bisquick Mix and then serve the sandwiches with a little bit of warmed up Maple Syrup for topping. Since you eat these with a knife and a fork anyway..it doesn't make that much more work. I think that a little bit of sweetness would cut through the dryness of the Bisquick.

Give them a try and let me know what you think.

A Sweet Meal

Have I mentioned lately how much I adore my Crockpot? Well, I do. It's a wonderful invention. Made even more wonderful by the fact that I was able to just throw all the ingredients in yesterday before I left for work and when I came home, with minimal fuss, supper was on the table! It's a beautiful thing really.

This pork was sweet, and something different. I'm used to a more BBQ flavor, but this was a good change. I hope that you will like it as well.

CROCKPOT PULLED PORK SANDWICHES

INGREDIENTS:
4 Lbs. Boneless Pork Ribs
1 Bottle BBQ Sauce
1 tsp. Dry Mustard
1 tsp. Garlic Powder 
1 C. Brown Sugar

Pour 1/2 of the BBQ Sauce in the bottom of the crock. Add all of the Pork Ribs. Add seasoning and Brown Sugar. Mix to cover the Ribs. Cover and cook on HIGH for 4 hours or LOW for 8 hours. Shred with a fork and add remaining 1/2 of the BBQ Sauce.

I served this on buns with cheese. But it really could be eaten plain as well. It was delicious!

Scrumptious Side Dish!

Last night I made this recipe as a side to the main course of our meal for supper. I thought that they turned out wonderfully and actually wished that I had made more of them!

ROASTED MUSHROOMS

INGREDIENTS:
2 Lb. Fresh Mushrooms with stems
2 Tbsp + 1 tsp. Olive Oil
Salt to Taste
Pepper to Taste
1 Tbsp. Minced Garlic
1 Tbsp. Balsamic Vinegar
1 tsp. Thyme

Preheat the oven to 400. Place aluminum foil in bottom and up sides of baking dish. I used and 8x8 square dish. Pull the stems from the Mushrooms and cut in halves or quarters. Put Mushrooms in a bowl with the 2 Tbsp. of Olive Oil, Salt and Pepper. Toss to coat. Put in the baking dish. Roast for 15 minutes. While Mushrooms are roasting; place the Thyme, Minced Garlic, Balsamic Vinegar and the 1 tsp. of Olive Oil in the bowl you used to coat the Mushrooms and mix together. Pour over the Mushrooms that have roasted for 15 minutes. Roast for an additional 10 minutes.

These were very tasty! Probably helps that I LOVE mushrooms!!!! Give them a try!

Cheesy Yummy Goodness

This is what's cooking in my kitchen for dinner tonight! I can't wait to try it. It was pretty simple to put together and throw in the oven. There are a few steps that I will take ahead of time the next time that I make this, but overall it was easy-peasey! :)

CHEESY CHICKEN CASSEROLE

INGREDIENTS:
3 to 4 Cooked Chicken Breasts; choppped
16 oz. Pkg. Egg Noodles; cooked
2 (10.75 oz.) Cream of Chicken Soup
8 oz. Shredded Cheddar Cheese
8 oz. Shredded Mozzarella Cheese
24 oz. Sour Cream
1 Sleeve Buttery Crackers; crushed
1/4 C. Butter; melted

Preheat the oven to 350. Grease a 9x13 pan. In a large bowl; combine the Chicken, Noodles, Soup, Cheeses, and Sour Cream. Pour into 9x13 pan. Mix together the Crackers and the Butter and sprinkle over the top of the casserole. Bake for 25 to 30 minutes or until crackers are crispy and golden and the cheese is melted.

This smells fantastic, and I can't imagine that it will taste any different! Give it a try and let me know what you think!

A Cool Treat!

I've been in a baking/cooking mood recently...which is a really good thing. I have the meals for the rest of the week planned out and I can't wait to make them all and to share the recipes with all of you!

I made these last night while I was cleaning the house and doing other things. I like to stay busy!

PEANUT BUTTER BARS

INGREDIENTS:

1 C. Butter, melted 

2 C. Graham Cracker Crumbs

2 C. Powdered Sugar

1½ C. Peanut Butter

 

Peanut Butter Bar Chocolate Topping

• ¼ C. Peanut Butter
• 2 C. Chocolate Chips

Instructions

1. Combine first four ingredients in a large mixing bowl until well-combined and smooth. Spread evenly into a 9×13 baking dish.
2. Combine ingredients for the peanut butter bar chocolate topping in a medium glass bowl. Melt in the microwave for 1 minute at a time on 80% power. Remove from the microwave and stir until smooth. Spread on top of the peanut butter bar base and place in the freezer for 15 minutes.
3. Remove from the freezer and cut into individual bars

A Perfect Summer Treat

I had blueberries in my freezer from when I bought them on sale and I decided to use them this weekend to make this wonderful treat. Another "Pin Win", thanks Pinterest!!!

This really is a dessert that is best ice cold.

BLUEBERRY CREAM PIE

INGREDIENTS:

• 3 Cups Blueberries
• 1 Cup Heavy Cream
• 2/3 Cup Sugar
• 4 Tablespoons All-Purpose Flour
• 1/4 teaspoon Salt
• 1 Tablespoon Orange Zest (or Lemon)
• 1 Pastry Pie Crust (homemade or store-bought)

Instructions

1. 400* oven.
2. Pour Blueberries into unbaked Pie Crust.
3. Whisk together Heavy Cream, Sugar, Flour, Salt, and Orange Zest.
4. Pour over Blueberries.
5. Bake 35-42 minutes or until a light golden brown on the top.
6. Cool.
7. Store in refrigerator. Best when eaten chilled.

***NOTE*** It does tend to be a little liquidy...so next time I will bake for a bit longer to see if that helps. But it's still good in it's current state. :)

Yummy In The Tummy!

I made this casserole this weekend and it was a winner! Thanks again to Pinterest for giving me so many wonderful new ideas to try. I have so many more to make this week and I'm excited to try them!

UNFORGETTABLE CHICKEN CASSEROLE

INGREDIENTS:

3 C. Chicken; cooked & cubed
1 (10.75 oz.) Can Cream of Chicken Soup
1 C. Sour Cream
1 C. Mayo
3/4 C. Celery; diced
1 Small Can Diced Water Chestnuts
1/2 C. Slivered Almonds
8 Oz. Shredded Cheddar Cheese
1 Can French Fried Onions

Preheat the oven to 350. Spray a 9x13 baking dish with cooking spray. In a large bowl combine the Chicken, Soup, Sour Cream, Mayo, Celery, Water Chestnuts, Almonds and the Cheese. Stir together. Pour into the baking dish and bake uncovered for 30 minutes. Remove from the oven and top with the French Fried Onions, return to the oven for 5 more minutes.

So easy, and oh so tasty!

A Summer Meal Idea!

Tomorrow is our community picnic at work to honor our residents. Without them I wouldn't have a job! So, for them I am very grateful! :) My boss asked me if I would make a pasta salad and I happily agreed to do so.

I haven't had this salad in a long time, but it is so good. Especially with the sauce, which is a huge thanks to my Aunt B. for the recipe for it. Not sure it would taste quite as good without it. This makes a great Main Dish, or a Side Dish.

MACARONI TUNA SALAD

INGREDIENTS:
1 Box Ruffle Macaroni
3/4 Small Bag Frozen Peas
1 (8 oz.) Bag Shredded Cheese
1-2 Pints Cherry Tomatoes
2 (12 oz.) Tuna Fish; drained

SAUCE:
1 C. White Sugar
1 C. Vinegar
1 C. Mayo
1 Can Sweetened Condensed Milk

Boil the Macaroni until tender. Drain and cool. In a large bowl, combine the ingredients for the Sauce. Add the Tomatoes, Peas, Cheese and Tuna. Once the noodles are cooled add them and mix well. Refrigerate until ready to serve.

This is just the right amount of creaminess and not-so-creaminess. Give it a try and let me know what you think!

A Yummy Treat

I have been busy helping to get ready for a very special girls High School Graduation Open House this weekend, and been enjoying myself thoroughly in the process! I hope that everything turns out just the way that she envisioned it, and that she has a good time with all those who are celebrating her accomplishments! She definitely deserves it!!!! I'm so proud of you S. and I look forward to all of your future accomplishments, as I know that you will do GREAT things!

Anyway, I made this next recipe for her Open House and I hope that everyone likes them.

CHOCOLATE COVERED PRETZELS

INGREDIENTS:
1 Bag Pretzels
2 Bags White Chocolate Chips; melted
Various Sprinkles of your choice

Melt the Chocolate in a microwave safe dish. I did mine in intervals of 45 seconds, stirring each time until the chocolate was smooth. Dip the top half of a Pretzel in the Chocolate, and let excess drip back off into the bowl. Hold dipped pretzel over a plate or bowl and generously sprinkle with your toppings. Place on a sheet of wax paper to allow chocolate to harden again. Store in an airtight container until ready to serve.

The bro tried a few after they were made and gave his seal of approval. I hope that everyone enjoys them this weekend!

Oh My Potatoes!!!!!

Last night for supper the bro and I grilled up some homemade burgers that our Momma had put together and froze for us last weekend. We needed something to go along with them, and my boss at work had mentioned how she had made these potatoes and I thought that they sounded pretty stinkin' good, so I made some. Oh My!!! They were delicious!

BUTTER & PARMESAN POTATOES

INGREDIENTS:
1 - 1 1/2 Lbs. Red Skin; size B Potaotes
1 1/2 Sticks of Butter; melted
Parmesan Cheese

Preheat the oven to 350. Melt 1/2 stick of Butter and pour into a cookie sheet. Sprinkle on a generous amount of Parmesan Cheese. Cut the Potatoes in half and place cut side down on top of the Butter mixture. Melt the remaining stick of Butter and pour over the top of the potatoes. Sprinkle with more Parmesan Cheese. Bake for 30 minutes.

This made the house smell so yummy, and was a great addition to the burgers.

A "Pin-Win" For Sure!

I spent the 4th of July weekend in Battle Creek with friends who are more like family! We had a great time. H. and I went to the Balloon Festival and ate our fair share of Fair Food and watched Fireworks that night. It was so much fun. We packed a lot of fun into 1 weekend.

To top it all off, S. made us this recipe for dinner on Saturday night, and it was FABULOUS!

CREAMY WHITE CHICKEN AND ARTICHOKE LASAGNA

INGREDIENTS:
2. C. Cooked Chicken Breasts; shredded
1 Can (14 oz.) Artichoke Hearts; drained; chopped
1 pkg. (8 oz.) Shredded Mozzarella; divided
1/2 C. Grated Paremsan Cheese
1/2 C. Chopped; drained Oil-Packed Sun-Dried Tomatoes
2 Pkg. (8 oz each) Cream Cheese; softened
1 C. Milk
1/2 tsp. Garlic Powder
1/4 C. Tightly Packed Fresh Basil, chopped; divided
12 Lasagna Noodles; cooked

Heat oven to 350. Combine Chicken, Artichokes, 1 C. Mozzarella, Parmesan, and Tomatoes. Beat Cream Cheese, Milk and Garlic Powder with mixer until well blended. Stir in 2 Tbsp. Basil. Mix half with the Chicken Mixture. Spread half of the remaining Cream Cheese mixture onto bottom of 9x13 baking dish. Cover with 3 noodles and 1/3 of the Chicken Mixture. Repeat layers of Noodles and Chicken Mixture twice. Top with remaining Noodles, Cream Cheese mixture and Mozzarella. Cover. Bake for 25 minutes or until heated through. Sprinkle with remaining Basil. Let stand 5 minutes before cutting to serve.

She served this with Garlic Bread, and it was so good! Not too creamy, but not dry either...had just the right consistency. Definitely one to make again!

A Delicious Sunday Dinner!

I have been loving trying some new recipes lately. I MUST give another shout out to Mr. Food! His recipes have been a hit around my house, I have yet to be disappointed! :)

This recipe amazed me at how fast it went together. Baking it took longer than the assembly of it. BONUS! It was a hit at my table. It is packed with a different flavor, one that you wouldn't ordinarily make everyday. But it's so good, and I'm glad that there are leftovers for lunches this week.

ALWAYS APRICOT CHICKEN

INGREDIENTS:
3 Lbs. Chicken Breast
11 Oz. Apricot Nectar (In the juice aisle at Family Fare)
1 jar (18 oz.) Apricot Preserves
1 tsp. Allspice
1/8 tsp. Ginger
1/2 tsp. Salt
1/2 tsp. Pepper

Place the chicken in a 9x13 baking dish. Preheat the oven to 350. In a bowl combine the Nectar, Preserves, Allspice, Ginger, Salt and Pepper; stir together. Pour over the Chicken in the baking dish. (The recipe says to cover with foil and refrigerate overnight. I DID NOT DO THIS & mine was fabulous. I'm a little leary of cooking the chicken in the stuff it sat in overnight) Cover with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 30 minutes.

It was packed with flavor, even though I didn't let it sit overnight and then bake it. I didn't want to risk anyone getting sick. Give it a try and let me know what you think! :)

A Great Easy Summer Meal Idea

Last night, I wanted to make something quick and easy and this recipe fits the bill for that. My Mom made the comment that these would be great paired with a pork chop on the grill or even chicken. We just had them as the main course and they were great that way as well!

ITALIAN STUFFED ZUCCHINI BOATS

INGREDIENTS:
2 Zucchinis
2 Garlic Cloves; minced (I used already minced in the jar that I had in the fridge)
1 Tomato; seeded and finely chopped
1/2 C. Fresh Mushrooms; finely chopped
1/2 tsp. Basil
1/2 tsp. Oregano
1/4 tsp. Crushed Red Pepper Flakes
2 Tbsp. Olive Oil
3/4 C. Parmesan Cheese; Shredded and Divided

Preheat the oven to 400. Coat a 9x13 baking dish with cooking spray. Cut Zucchinis in half lengthwise; scoop out the pulp and seeds, leaving 1/4 inch shell. Reserve the pulp from both Zucchinis. In a bowl combine Pulp, Garlic, Tomato, Mushrooms, Basil, Oregano, Crushed Red Pepper Flakes, Olive Oil and 1/2 C. Cheese. Divide the mixture evenly between the 4 halves, and place in the baking dish. Cover tightly with foil. Bake for 25 minutes, or until zucchinis are tender. Sprinkle with remaining Cheese and bake uncovered for 5 more minutes. 

They were packed with a lot of good flavor! Give them a try!

Baked Yumminess

My boss and I at work go back and forth with recipes, sometimes on a daily basis! She'll give me a stack and I'll give her a stack and then we let eachother know what we thought after we've tried them. She gave me the recipe that I used to make supper with last night. Although, as per my usual, I added a few more items to it, to kind of make it my own and add a few more flavors. It turned out great and my family LOVED it. Definitely an easy one, and one to make again.

OVEN BAKED CHIMICHANGAS

INGREDIENTS:
8 oz. Cream Cheese; softened
8 oz. Cheddar Jack Shredded Cheese
1 1/2 Tbsp. Taco Seasoning
1 Lb. Shredded Chicken (I used 2 Large Chicken Breasts that I had cooked for an hour in the oven)
8 Flour Tortillas
Sour Cream
Salsa
What I added:
1 Lg. Can Mushrooms
1/2 Lg. Green Pepper
1/3 Onion; chopped

Preheat the oven to 350. Spray a 9x13 pan with Cooking Spray. In a large bowl combine the Cream Cheese, Shredded Cheese and Taco Seasoning. Add the Chicken, Mushrooms, Green Pepper and Onion. Stir to combine. Spoon generous amounts into the Tortillas. Roll up Tortillas; tucking in the sides and place in baking dish. Spray the tops of Tortillas with Cooking Spray. Bake for 15 minutes. Remove and flip over Chimi's and bake for an additional 15 minutes. (I only baked them for 15 minutes and didn't flip them and they turned out great)

This is also one that you could 1/2 the recipe and it would make plenty. Or if you made the whole thing and froze some of them before baking, I'm sure that they would turn out great as well!

Give them a try! I would love to know what you think of them.

A Scrumptious Breakfast

My Mom messaged me the other day to check the Mr. Food site on the web. He was on the local news station during noon-time making something delicious. She particularly pointed me in the direction of this recipe.

I'm going post the recipe for you, and then I'm going to tell you how I'm changing it for tomorrow morning's breakfast before church! :)

RASPBERRY LEMON SWEET ROLLS

INGREDIENTS:
1 (13.8 oz) Pillsburry Pizza Dough
1/4 C. Raspberry Jam
1/2 C. Dried Cranberries
3/4 C. Powdered Sugar
2 tsp. Lemon Juice
1 tsp. Hot Water

Preheat the oven to 375. Spray a 12-cup muffin tin with cooking spray. Roll out the Pizza Dough to 9x12 size. Spread the jam on the dough, leaving a 1/2 inch border. Sprinkle Cranberries over the top and gently press into the dough. Beginning with the long side, roll-up jelly-roll style and pinch the seam to seal (do not seal the ends). Cut roll into 12 1-inch slices, and place them cut side up in the prepared muffin tin. Bake for 15 to 20 minutes. Remove rolls from pan and allow to cool on wire rack. In the meantime mix the Powdered Sugar, Lemon Juice and Hot Water together to form a glaze. Drizzle over each roll. 

So that's their recipe. Mine for tomorrow is using:
Apricot Preserves
Dried Apricots; cut into pieces
Powdered Sugar
Milk 

I will substitute the Apricots for the Raspberry Jam and the Cranberries, and omit the Lemon Juice from the glaze. 

My Dad's favorite is Apricots, and since he wasn't here for Father's Day, I will treat him now. I hope that they are as yummy as they sound!

A Delicious Summer Salad Idea!

Hello again! Sorry that I've been MIA for so long again, it's been a busy summer thus far. Most recently was my cousin V's wedding, which was absolutely beautiful, and I had so much fun at. And now gearing up for my cousin C's wedding in September. But fitting in a little 4th of July fun with some of my Best Friends in the BC area, first!!!!

The recipe that I want to share with you is one that I have to give credit to Panera Bread for! :) My Mom is in town (so is Dad now), as the bro and my Dad had a fun-filled two days. Thursday was golfing on an outing through my Dad's school and another going to see a Detroit Tigers game yesterday. So, Mom came to spend some time with me before they came home today! We went out and ran errands last night & decided that we would stop at Panera last night for supper. We both ordered the Pick 2 and with our 1/2 of a sandwich had the BEST salad ever. I want to share that recipe with you now!

SUMMER BERRY CHICKEN PECAN SALAD

INGREDIENTS: 
Strawberries; quartered
Pineapple; sliced very thin
Blueberries
Mandarin Oranges
2 Chicken Breasts; cooked and thinly sliced.
Pecans
Romaine Lettuce Hearts
Lite Poppyseed Dressing

Place a small amount of Lettuce in the bottom of a salad bowl. Top with remaining ingredients; mix and enjoy. 

It was oh so refreshing on a very warm night! Give it a try, and I would love to know what you think of it!

A Summertime Treat!

Hello All! I've been MIA for a while, and I've really been meaning to post. So, today I shall do just that! It's a blustery, overcast day here in Michigan. It looks like it's going to rain, and I'm really missing the warmer temps of earlier this week. This weather has, however, given me a reason to be in my kitchen and also to start the Spring cleaning process on my house! I have a list of things that I'd like to accomplish this week, and I've been able to cross a few of them off today! :) Always a great feeling.

I made these cute little treats today since the bro and I will be going over to some of our very good friends house tonight to watch their kiddos and then hang out with them when they return! It's always nice to try something and the kids LOVE when Aunt Melissa brings them something. Can't wait to see what they think!

S'MORES CUPS

Here's a BEFORE picture:

 INGREDIENTS: (I doubled my recipe. The one below is for a single batch)
1 C. Graham Cracker Crumbs (I used the ones the Keebler has so kindly put in a box)
1/4 C. Powdered Sugar
6 Tbsp. Butter; melted
4 Hershey Candy Bars; divided
12 Large Marshmallows

Preheat the oven to 350. Spray a 24-well mini-muffin pan. Mix the Graham Cracker Crumbs, Powdered Sugar and Butter together in a large bowl. Scoop a scant amount into each muffin well. Use a Tart Shaper to press crumbs into well and form a shallow cup. Bake for 4-5 minutes or until edges of crusts are bubbling. Remove from the oven and place 1 rectangle of candy bar on top of each shallow cup. Use a kitchen shears run under cold water and cut each Marshmallow in half. Place each half, cut side down on top of each candy bar piece. Place back in the oven and bake for 1-2 minutes. Remove and let cool in pan for 15 minutes. Remove to cooling rack. In a microwave safe bowl, melt the remaining Hershey Candy Bar pieces, until smooth. Dip each S'more Cup into the chocolate and return to cooling rack. Allow to cool for 40 minutes to 1 hour before serving. 

Here is my after picture:

They're so cute! I can't wait to try one. Even for this Non-Chocolate Loving girl they sound so good! It only took about 30 minutes to make these as well. Give them a try!!!

An Amish Classic

Today has been a day of catching up here on my Blog. I'm sorry that I haven't posted, I've been very busy with life. Right now that life consists of getting around on a knee cart. What's a knee cart you ask? Well, it's a handy-dandy little contraption that I can put my knee on and use my other leg to wheel myself around. Why do I need this? Because I broke my left ankle at work last week Wednesday! OUCH!!!!! My ankle is now an assortment of blues, greens and yellows in color, and is encased in this giant boot. I'm thankful that it is a clean break and won't require surgery, and that it's in a boot that I can remove once in a while and let air get to my leg.

My Mom is in town to help me, and I'm so glad that she's here. I'm still trying to remain as independent as possible and get around to do things on my own when I can. It's been almost a week now, and I can honestly say that my ankle is much better today than it was last week. So thankful for some healing!!!!!

Now, if we could only get rid of this snowy weather! My Birthday is in 2 days and I would LOVE for there to not be any snow left. Wishful thinking I'm afraid!

Give this recipe a try on a cool day like today, it won't disappoint!

AMISH CHICKEN & NOODLES

INGREDIENTS:
4 Boneless Chicken Breasts (I used Fresh that I had frozen)
2 Cans Cream of Chicken Soup
1 Stick of Butter
Chicken Broth (30 oz.)
24 oz. Frozen Egg Noodles (Reames)
Italian Seasoning to taste

Cook Chicken, Soup, Butter, Italian Seasoning and Broth in the Crockpot on low for 8 hours (or HIGH for 4-6 hours). Take Chicken out and shred it. Put Chicken back in the Crockpot; add Noodles and cook on Low for 2 hours (or until the Noodles are tender). Stir a few times while cooking. 

I served this over Mashed Potatoes. This is also so yummy as leftovers. It does make a lot of food, just be aware!

A Mexican Dish To Please

This recipe comes from Live Better America. It was quite good...The bro liked it, but requested that I add the Green Chiles that I omitted the next time I make this! :)

HEALTHY CHICKEN TORTILLA CASSEROLE

INGREDIENTS:
1 Can (10 3/4 oz.) Cream of Chicken Soup
1 can (4.5 oz.) Green Chiles
1 (8 oz.) Sour Cream
1/2 C. Milk
1 1/2 tsp. Chili Powder
1/2 tsp. Cumin
2 1/2 C. Shredded, Cooked, Chicken Breast
8 Yellow Corn Tortillas, torn into bite-sized pieces
1 Green Pepper, chopped
1 Large Tomato; chopped
1 1/2 C. Shredded Taco Cheese

Heat oven to 350. Spray 9x13 pan with cooking spray. In a large bowl, mix Soup, Chiles, Sour Cream, Milk, Chili Powder and Cumin until blended. Stir in the Chicken, Tortillas, Green Pepper. Stir in the Tomatoes and 1 C. of the Cheese. Spoon and spread into pan. Cover with Foil and bake for 40 minutes. Uncover and sprinkle with remaining Cheese and bake for an additional 5 minutes.

If my Chili Powder would have been a little more fresh I think that this would've had a ton more flavor. I do, however, plan on making this again!!! This would even be a good one to make and freeze.

A New Version Of An Old Favorite!

I made this last weekend when my parents were in town for Sunday dinner. It was delicious!

BUBBLE UP PIZZA

INGREDIENTS:
2 Cans (12 oz.) Buttermilk Biscuits (Pillsbury)
1 jar (15 oz.) Pizza Sauce
2 C. Mozzarella Cheese
Your Favorite Toppings: I used Green Pepper, Pepperoni, Green Olives, & Mushrooms

Preheat the oven to 375. Cut Biscuits into quarters and place in a medium bowl. Toss with Pizza Sauce. Add Toppings and half of the Cheese. Toss until well blended. Spray a 9x13 pan (I would use a shallower pan the next time I make this; or bake for a bit longer) with cooking spray. Pour Biscuit Mixture into pan and top with remaining Cheese. Bake for 25-30 minutes, or until Biscuits are done. 


The leftovers of this were even very tasty!

Even Though It Should Be Spring...

It is never too warm to have a nice piping hot bowl of soup in the Springtime, or what should be Spring. The snow is swirling around right now outside of my kitchen window and it's only a day away from the First Day of Spring! :( Why???? I'm so ready for Spring!!!!!

BROCCOLI CHEESE SOUP

INGREDIENTS:
1 Whole Onion; diced
1 Stick Butter
1/3 C. Flour
4 C. Milk
2 C. Half & Half
4 Heads of Broccoli cut into Florets
1 pinch Nutmeg
3 C. Grated Cheese (Mild Cheddar, Sharp Cheddar, Jack, etc)
Dash of Salt
Dash of Pepper
Chicken Broth for thinning; if needed

Melt Butter over medium heat, then add the Onions. Cook Onions for 3-4 minutes, then sprinkle the Flour over the top. Stir to combine and cook for 1 minute or so, then pour in the Milk and Half & Half. Add Nutmeg, then add Broccoli, a Small dash of Salt and Plenty of Pepper. Cover and reduce heat to low. Simmer for 20-30 minutes, or until the Broccoli is tender. Stir in Cheese and allow to melt. Taste seasonings and adjust. Serve. 

This is so yummy with some flaky, crusty bread!

An Oh So Yummy Treat

Sorry that I've been MIA for so long. There has been a lot going on around here. I will explain more later. I'm going to try and get caught up today!

MAPLE MEATBALLS

INGREDIENTS:
1/2 C. Real Maple Syrup (more if making a bigger batch)
1/2 C. Chili Sauce
2 tsp. Dried Chives
1 Tbsp. Soy Sauce
1/2 tsp. Ground Mustard
26 (1 lb) Frozen, Fully Cooked Meatballs; thawed 

I DOUBLED MY RECIPE

In a saucepan, combine the Syrup, Chili Sauce, Chives, Soy Sauce and Ground Mustard. Bring to a low boil. Add Meatballs and then return to a boil. Simmer over medium heat for 8-10 minutes, stirring occasionally until meatballs are thoroughly heated. 

These were a HUGE hit at a party that I had at my house!

A Great Night For Soup!

I found this recipe on Pinterest...I know, how shocking! Anyway, I immediately saw ways that I was going to adjust it to make it my own. For one, it had no meat in it what-so-ever, for you vegetarians that's a good thing and you could omit the meat that I added in and have a healthy vegetarian supper!

SPEEDY CHICKEN & CHEESE TORTELLINI SOUP

INGREDIENTS:
1 Tbsp. Olive Oil
2 Large Carrots; peeled & chopped (I used a whole small bag of baby carrots)
2 Celery Stalks; chopped (I bought a small bag of sticks and used them all)
3/4 C. Sweet Onion; chopped
2 Large Cloves of Garlic; chopped (I used minced)
1 tsp. Thyme
1 (15 oz.) Can of Diced Tomatoes & Juice (I used the kind that has Basil & Oregano in it)
4 C. Vegetable Broth
10 oz. Cheese Tortellini
2 C. Cooked Chicken (I used the cubes from Tyson that are already cooked)
Salt & Pepper to Taste
Parmesan Cheese

In a large pan heat the Olive Oil over medium-high heat. Add the Carrots and Celery and cook for about 5 minutes, stirring often. Add the Onion and cook for about 5 more minutes. Then add the Garlic and cook for about another minute. Toss in the Thyme, Tomatoes and Vegetable Broth; bring to a boil. Add the Chicken (If using), and Tortellini and cook according to directions on the Tortellini. Season with Salt & Pepper and Parmesan Cheese if desired.

I always serve rolls whenever I make soup, as I like to have something to dip in the broth. Give this recipe a try, I would love to know what you think! I'm thinking that you could also do this one in the Crock-pot...I would probably cook up the Tortellini after I got home as it doesn't take that long to cook, but would put all the other ingredients in the Crock-Pot on low for about 8 hours and it would be done when you got home from work or wherever. Just a thought...I'm going to try it that way the next time. Although, it only took about 30 minutes or so to do it on the Stove-top, so that's not bad either! :)

And On To Tonight's Supper

Tonight's supper was not courtesy of my Crock-Pot...SHOCKING I know!!!! But, it was very simple and fast to throw together, which is nice since the Bro had to go and help a co-worker with some stuff tonight. He could just come home, eat and leave again.

I wonder what he'd do without a sister like me? Hmm..... ;)

MEATBALL STROGANOFF

INGREDIENTS:
1/2 Large Bag of Italian Frozen Meatballs
1 Tbsp. Olive Oil
2 C. Beef Broth
1 - 1 1/2 tsp. Oregano
1 - 1 1/2 tsp. Basil
Salt & Pepper
2/3 - 1 C. Sour Cream
1 C. Heavy Whipping Cream
1 Tbsp. Flour
Egg Noodles

In a large skillet brown the Meatballs with the Olive Oil. Once browned pour in Beef Broth. Season with the Oregano, Basil, Salt & Pepper. Bring to a boil. When it starts reducing add in the Sour Cream and Heavy Whipping Cream. Stir together. Add in the Flour, this will thicken the sauce nicely for you. Meanwhile, boil a pot of water and add the Egg Noodles. Cook until al dente. Serve the Sauce over the cooked Noodles.

Delicious!!!!

They Call This a BIG MESS

I made this recipe last week, and it was delicious! One that I will definitely make again. Not to mention that the Bro really enjoyed it as well, and that's always a plus! :)

BIG MESS

INGREDIENTS:
1 Lb. Eckrich Sausage, Sliced (or your favorite brand)
1 Bell Pepper; chopped (I used a Red and a Green One)
1 Purple Onion; chopped
1 Can Pineapple Chunks; drained
1 Jar Sweet & Sour Sauce
1 Tbsp. Tabasco Sauce

Place all ingredients in the Crock-Pot. Cook on HIGH for 1 1/2 hours or on LOW for 4 hours, or until the Peppers and Onion are tender. Serve over Rice.

See how simple and easy this is, but it's so good!!!!!

Apple Butter In A Recipe...A Beautiful Thing

I love Apple Butter! It reminds me of my days working at the Das Essenhaus in High School. Their Apple Butter is the best, it just melts in your mouth. So, when I found this recipe on the Crockin' Girls site I had to try it and then share it with all of you.

The Bro gave it 2 thumbs up!!!! Even told me to stay away from the leftovers because they were all his! Haha

APPLE BUTTER SMOKED PORK CHOPS

INGREDIENTS:
6 or 8 Pork Chops
1 1/2 C. Apple Butter
1 1/4 tsp. Quick Cook Tapioca
1/2 tsp. Sage
2 Large Red Apples; diced
3 C. Hot Cooked Rice

Place Pork Chops in the Crock-pot. In a small bowl combine the Apple Butter, Tapioca and Sage. Pour over the chops. Place the Apples on top. Cover and cook on LOW for 6-7 hours. Serve over hot Rice.

Mine cooked for about 8 hours, since I was at work for that long and it still turned out just great!!!

Everybody Loves Bacon, Right?

I have been using my Crock-Pot a lot more lately, and it's been very handy. I love to be able to just throw things into it in the mornings and forget about it until I come home and am greeted by the wonderful aroma of dinner that is done! :) I feel accomplished then!

BACON-WRAPPED APPLE BBQ CHICKEN

INGREDIENTS:
3-4 Chicken Breasts
1/2 C. BBQ Sauce
1-2 Apples; chopped
1 Tbsp. Lemon Juice
6-8 Slices of Bacon

In a small bowl, combine the BBQ Sauce with Apple and Lemon Juice. Wrap 2 pieces of Bacon around each Chicken Breast (I only did 1 and it was GREAT). Place Chicken Breasts in Crock-pot. Pour BBQ/Apple Mixture over the top. Cover and cook on LOW for 8 hours. B

It is a bit greasy when you heat up the leftovers, if there are any. Just a warning!

Crock-Pot...A Girl's Best Friend!

I love my crock-pot almost as much as I love the Crockin' Girls Website! And, that's a lot!!!!!!

I made this dish the other night. It was great to be able to throw it together in the morning and let it cook all day while the Bro and I were at work. I would recommend a few changes though.

CHICKEN & RICE

INGREDIENTS:
24 oz. Boneless, Skinless Chicken Breasts
1 C. Uncooked Rice
1 C. Water
1 Can Cream of Chicken Soup (I would another another can the next time I make this)
1 Can  Sliced Mushrooms (optional) I used them because we LOVE mushrooms in this house 

Spray the crock-pot with cooking spray. Pour in the Soup, Rice and Water. Whisk until blended. Scatter Mushrooms over the top of Soup. Place 6 Chicken Breasts over the Rice and season to taste. Cover and cook on LOW for 8 hours. Can also be done on HIGH for 4 hours. 

A Dip Beyond All Dips!

Have I ever mentioned how much I LOVE Pinterest? Oh, I have? Sorry! Just needed to get that out there again! :)

I made this recipe a few weeks ago...ok, it was really over a month ago for a party that I had here at the house. It was a smashing success!

REESE'S PEANUT BUTTER COOKIE DOUGH DIP

INGREDIENTS:
1/2 C. Unsalted Butter
1/2 C. Brown Sugar
1/4 C. Creamy Peanut Butter
8 oz. Cream Cheese; softened
3/4 C. Powdered Sugar
1 tsp. Vanilla
1/2 C. Semi Sweet Mini Chocolate Chips
8 oz. Package of Reese'e Peanut Butter Cups Minis

In a small saucepan over medium heat add Brown Sugar and Butter. Whisk until completely combined and Butter is melted. Bring to a boil, remove from heat. Whisk in the Peanut Butter and Vanilla. Set aside to cool. In a large mixing bowl beat Cream Cheese with Powdered Sugar until creamy, about 3-4 minutes. On low, add in Brown Sugar Mixture (that has cooled to near room temperature). Mix until combined. Fold in the Mini Chocolate Chips and Mini Reese's Cups. Enjoy with pretzels, animal crackers or graham cracker sticks.

It is so delicious!!!!

A Crock-Pot Is A Beautiful Thing!

I have to confess that I set out to make this meal yesterday for lunch, but reading through it found out that it was actually a crock-pot meal. So, the plan changed and it became last nights supper instead! A win either way.

Today the house still holds some of the yummy smells that cooked up in the crock-pot yesterday. LOVE when the house smells so tasty. The best part is that there were leftovers for today's lunches for both the bro and I to take to work today! SCORE!!!!!

APPLE, BACON, & PECAN STUFFED PORK CHOPS IN THE CROCK-POT

INGREDIENTS:
4 Large Pork Chops; Filet a pocket into one side for stuffing
4 Large Strips of Bacon; chopped into postage stamp sized pieces
2 Large Granny Smith Apples; diced into large chunks
1 Medium Head of Garlic; smashed and chopped into large pieces
1 C. Pecan Pieces
1 Large Sweet Onion; sliced into rings

Slice deep pockets into the side of each Pork Chop. Make sure not to puncture the sides or back of either as you need the "pocket" for stuffing. (I used Butterfly Fillets and just folded them in half) Place the Bacon in a frying pan and cook until about 80% cooked. Add Diced Apples, Pecans, and Garlic to the mix. Stir and make sure the Apples and Pecans are covered and saturated with the Bacon grease. stir until Bacon is about 95% cooked and remove from heat. Let cool. Remove the stuffing mixture from the pan with a slotted spoon so that the Bacon drippings remain in the pan. Add the Onions to the pan and toss to coat. You don't want to cook the Onions as the crock-pot will do this. Stuff the chops with as much stuffing as you can. Cover the bottom of the Crock-Pot with half of the Onions. Place your stuffed Pork Chops on the top; stuffed side up. Cover with the remaining Onions. Cook on low for 8 hours.

This is definitely a meal that I will make again! So delicious! It does take a little bit of time to get ready to put in the Crock-Pot, but it's so worth it.

Something Scrumptious!

The bro wasn't feeling so well last weekend and as a result he missed out on some yummy foods while the parents were here. He requested that I make something this week, and being the nice sister that I am I decided that I would.

I made these oh so delicious brownies from scratch last night. They are AMAZING!!!! Very rich, but amazing none-the-less! Also very easy to make, which is a huge bonus!

MARSHMALLOW BROWNIES

Before the rest of the baking and Chocolate Frosting

INGREDIENTS:

1 C. Butter

2 C. Sugar

1/3 C. Cocoa

4 Eggs

1 1/2 C. Flour

1 tsp. Salt

2 tsp. Vanilla

1 Bag Mini Marshmallows

Preheat the oven to 350. Soften the Butter and blend in the Sugar and Cocoa. Beat together and add the Eggs one at a time. Add Flour, Salt and Vanilla until evenly mixed.

Spread on a large (10x15x1 inch) greased cookie sheet. Bake for 25 minutes. Remove from the oven and cover the entire top with the 1 bag of Marshmallows. Return to the oven for 3 minutes; until soft and puffy. Remove from the oven and cool completely.

CHOCOLATE FROSTING:

1 Stick Butter; softened

1/4 C. Milk

1-2 tsp. Vanilla

3 Tbsp. Cocoa

2-3 C. Powdered Sugar

Mix all ingredients together with a mixer until smooth. Add more Powdered Sugar or Milk until you reach your desired consistency. Spread on top of cooled brownies. Store in the refrigerator.

I'm not a chocolate fan...GASP, I know, what's wrong with me? I assure you that nothing is wrong with me! :) I do eat chocolate occasionally, and I did try one of these last night and I can tell you that they are so good. The bro took some to work with him and I'm sure that everyone there was thankful that he shared! 

An Italian Kind Of Night

Tonight seemed like a great night to make this recipe that I found on Pinterest. I know, I'm ADDICTED to Pinterest, but I can't help myself it has brought many a great meal, snack...whatever into my home! :) Tonight was no exception. This meal is fabulous. It only took me about 30 minutes to put together and get it into the oven, and after a long day at work that is so nice!

SAUSAGE & SPINACH STUFFED SHELLS

INGREDIENTS:
1 12-oz. Package Jumbo Pasta Shells
1 Tbsp. Olive Oil
1 C. Yellow Onion; finely chopped
1 Lb. Italian Sausage, casings removed
3 Cloves Garlic; minced
1 Large Egg; lightly beaten
1 15-oz. container Ricotta Cheese
6 or 7 oz. Fresh Spinach; chopped OR 10 oz. Frozen Spinach thawed and drained
1 C. Grated Parmesan Cheese; divided
1 Tbsp. chopped Fresh Basil OR 1 tsp. Dried Basil
1/4 C. Bread Crumbs
1/2 tsp. Salt
1/2 tsp. Pepper
1 28-oz. Can Chopped Tomatoes with herbs, including the liquid

Bring a pot of water to boil. Cook Pasta Shells according to package directions. Drain, rinse with cold water and set aside.

Heat Olive Oil in a large skillet over medium-high heat. Add the Onions and cook until softened; about 5 minutes. Add the Sausage; breaking into small pieces as it cooks. Cook until the Sausage is no longer pink; about 5 minutes. Add the Garlic and cook until fragrant; about 30 seconds. Remove from the heat.

In a large mixing bowl, combine the Egg, Ricotta Cheese, Spinach, 1/2 C. Parmesan Cheese, Basil, Bread Crumbs, Salt and Pepper. Stir together to combine. Add the cooked Sausage mixture to the bowl and stir until evenly blended.

Preheat the oven to 375. Spread a thin layer of the Chopped Tomatoes in the baking dishes (either three 8x8 pans, or one 9x13 and one 8x8). Stuff each Shell with some Sausage mixture, and arrange in the baking dishes, open side up. Spread the remaining Tomatoes over the top of the Pasta Shells.

Cover the pans with foil and bake for 30 minutes, until hot and bubbling. Remove the foil and sprinkle with the remaining Parmesan Cheese. Bake, uncovered for 10 minutes.

I can't even begin to tell you how fabulous these are! Give them a try, I know that you will like them.

A Great Meal For A VERY Chilly Night!

It's been a bit since I've posted, I apologize for that. After my nieces Birthday Party things got very hectic around here, and at work, and I also came down with a severe case of Bronchitis! :( It was NOT fun, but thankfully the steroids, antibiotic and inhaler have helped to kick it out of me this time...hopefully for good! I'm glad to have the inhaler though, especially on these past frigid Michigan winter days, where the minute I step outside it takes my breath away.

I was tooling around on Pinterest the other day...I know BIG surprise...NOT!!! :) Anyway, I came across a recipe for Creamy Chicken Gnocchi Soup and thought, "I will have to make this soon." Well, soon has come! It is what this post is ALL about! Although, I have to admit that I didn't follow the recipe to a T, but instead kind of made it my own right off the bat. I will tell you where my add in's are and you can decide how you'd like to make it. How's that for fair? ;)

CREAMY CHICKEN POTATO (I added the Potato) GNOCCHI SOUP

INGREDIENTS:
1 Tbsp. Olive Oil
1 Small Onion; chopped
2 Carrots; sliced thin (I used Baby Carrots as that's what I had in the house)
1/2 tsp. Dried Thyme
2 Cloves Garlic; minced
3 Medium Potatoes; cubed (I added these to mine)
1/2 Small Bag of Frozen Corn (I added this as well) 
1/4 C. Flour
2 C. Half & Half
1 C. Milk
1 10.75 oz. Can Chicken Broth; PLUS 1 Can of Water
1 Lb. Gnocchi
3 Poached Chicken Breasts (Or the recipe says that you can use a rotisserie Chicken) (I cooked up 3 Chicken Breasts at 350 for an hour in the oven last night in preparation for this soup)

In a Dutch Oven or Large Pot, heat the Olive Oil over medium heat. Add in the Onions, Carrots, Thyme, Potatoes and Corn, cook until tender about 10-15 minutes. Add Garlic and cook for about 1 minute; until fragrant, stirring frequently. Add Flour and cook until the Flour just turns golden. Slowly whisk in Half & Half, Milk, Chicken Broth and Water. Bring to a boil; then reduce to a simmer. Stir in Gnocchi and continue to simmer for about 5 minutes, until Gnocchi is cooked through. Add Chicken and cook for about 2-3 minutes; until heated through. 

It's quick, it's easy and it's delicious! Give it a try, I would love to know what you think of it!

A Very Special Birthday Celebration!!!!

Today we celebrated my niece W's 5th Birthday! We had a party at our house after church. Gramma made homemade Sloppy Joes and Aunt Melissa made Ribbon Jello for lunch. Aunt Melissa also made a 6-Layer Rainbow Birthday Cake complete with a Number 5 on the top! It was frosted with a Lemony Swiss Merinque Frosting that I made as well! It was so much fun.  There was lots of laughter and presents, storytelling by Grandpa and playing on Grandpa's Ipad!!! It really was a lot of fun.

I wanted to share the recipe for the cake and frosting with you all as well. It is a little bit of work to make, but SO VERY WORTH IT in the end. Especially when I saw the look on both of my nieces faces when it was cut into!!! I would do it again in a heartbeat! :)

RAINBOW CAKE:

My Finished Product (I cut out a Paper #5 and sprinkled around it with Stars)

INGREDIENTS:
2 Boxes White Cake Mix (Along with Ingredients to make cake)
Food Coloring

Mix 1 Cake Mix according to package directions. Scoop out in about 2-Cup Measurements into 3 bowls. Tint with desired Food Coloring Color (I.E. Purple, Blue, Green, etc.) Pour into 9-inch round cake pans and bake according to package directions...checking cake about 10 minutes before it would be done as it may cook up faster as you are using less mix.  Mix up the 2nd Cake Mix and separate into 3, about 2-Cup Measurements and tint the other desired 3 colors. Bake. Let cool completely before frosting. 

LEMONY SWISS MERINQUE BUTTERCREAM FROSTING

Filling & Crumb Coat:
9 Egg Whites
1 3/4 C. Sugar
2 C. Unsalted Butter (4 Sticks); cut up into small pieces at Room Temperature
2 tsp. Lemon Extract

Frosting:
5 Egg Whites
1 C. Sugar
1 C. Unsalted Butter (2 Sticks); cut up into small piece at Room Temperature
1 1/2 tsp. Lemon Extract

1. In a Medium Saucepan over Medium Heat whisk the Egg Whites and 1 3/4 C. Sugar for Filling & Crumb Coat until Sugar completely dissolves. Pour into Bowl of Electric Mixer fitted with the Whisk attachment. Whisk on High Speed until mixture is about room temperature. Slow mixer to Medium speed and add the Butter; mixing well after each addition. Switch to Paddle Attachment and mix on High speed until incorporated; about 5 minutes. Beat in Lemon Extract. You are now ready to assemble the cake into layers. Start with Purple layer on the bottom, put some Filling on top of cake and spread around (don't worry if it goes over the edge as you will use this to frost the cake as well). Once all layers (except top layer) have filling on them; place cake in the refrigerator while you make the Frosting. 

2. For the Frosting: In a medium saucepan over Medium Heat whisk the 5 Egg Whites and 1-Cup of Sugar until the Sugar is completely dissolved. Pour into bowl of Electric Mixer fitted with Whisk attachment and whisk on High until about Room Temperature. Slow mixer to Medium Speed and add the Butter; mixing well after each addition. Switch to Paddle Attachment and mix on High Speed until incorporated; about 5 minutes. Beat in Lemon Extract. Now you are ready to frost the cake totally. I found it easier to do the sides first and then the top! 

Here's a picture of the Birthday Girl with her slice of cake, and a picture of me with the inside of the cake!

 The Happy Birthday Girl 

Aunt Melissa & her creation

A Great Way To Start The Day!

This weekend is going to be a VERY busy one for me!!!! It all started tonight with my parents coming into town, then we all went out to dinner and are now home relaxing and having our evening coffee.

Tomorrow is jam packed full!!! I have my cousin R's Baby Shower to go to in the early afternoon! I'm so excited to be going and celebrating them and their first baby! It seems like just yesterday when we were all little kids and playing, roller skating and running up and down Van Auken Street here in GR when we'd come to visit. I have a lot of good memories of us growing up. :)

Then, on Sunday, we are celebrating my niece W's 5th Birthday!!!!!! She was so excited and exclaimed to me on the phone on Monday (which was her actual Birthday) that she's, "Five now, a WHOLE hand!!!!" It was so great, and brought a HUGE smile to my face. I LOVE, LOVE, LOVE being an Auntie...kinda helps that I have the best nieces and nephew in the whole world, hands down! ;) We are having her party here at our house. So, before the Baby Shower tomorrow I will be making rainbow 7-layer Jello and also a very special Rainbow Birthday Cake. I will post the recipe for that, along with pictures after it's all said and done.

I decided today that it would be nice if I made Mom & Dad and the bro breakfast tomorrow as well. In order not to have to slave over it I found a recipe on...you guessed it...PINTEREST for a different kind of Crock-Pot Oatmeal. So, I've already assembled it in the Crock and am just waiting for the perfect time to turn it on and let it cook overnight. I can't wait to smell the yummy smells as it cooks tonight and hope that it fills my house with it's aroma!

CROCK-POT OVERNIGHT OATMEAL

INGREDIENTS:
2 Apples; chopped (I used 3 smaller ones)
1 tsp. Cinnamon
1/3 C. Brown Sugar (I used a little bit more than that)
2 C. Oatmeal
4 C. Water

Chop the Apples and place in the bottom of the Crock-Pot. Add the Brown Sugar and the Cinnamon on top. Pour in the Oatmeal and finally add the Water. DO NOT stir. Put the lid on and turn on Low and let cook for 8-9 hours.

How easy is that? I can't wait to taste it, as I'm sure that it will be delicious! I'd love to know if you try this as well.