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!