Monday, December 6, 2010

Breakfast Casserole

 This is a yummy and filling breakfast type casserole.  I added more eggs than the original recipe calls for, and it was great. I also put the ingredients in a little differently, so below you will find how I do it.
Just look at that yummy goodness!  The original recipe came from Nelda on (called Tater Tot Casserole I).

 What You'll Need:
1 lb. ground pork breakfast sausage
4 eggs
2 c. shredded cheddar cheese
2 pounds tater tots
2 c. milk

What to Do:
1.  Preheat oven to 350*.
2.  Spray the bottom of a 9x13 pan with cooking spray.  Place tater tots in a single layer at the bottom of the pan.  
3.  Cook the sausage, drain it, and spread it evenly over the tater tots.  Cover evenly with the shredded cheese.
4. Mix together the eggs and milk.  Pour over top of cheese.
5.  Bake in preheated oven for 35-45 minutes.  Cool for 5 to 10 minutes before serving.

Classic Banana Bread

Yet another successful recipe from Our Best Bites (seriously go check out their site!).  I believe they attribute this recipe to Cooking Light.  This is such moist and yummy banana bread.  The only change I made to it was to add in some cinnamon.  You'll love this bread - I promise!
What You'll Need:
2 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 c. sugar
1/4 c. butter, softened
2 large eggs
1 1/2 c. mashed ripe bananas (about 3 bananas)
1/3 c. plain low-fat yogurt
1 tsp. vanilla extract
2-3 Tb. brown sugar
Cooking spray

What To Do:
Preheat oven to 350*.  Combine the flour, baking soda, salt, and cinnamon, stirring with a whisk.  Place sugar and butter in a large bowl and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition.  Add bananas, yogurt, and vanilla; beat until blended.  Add flour mixture; beat at low speed just until moist.  Spoon batter into a loaf pan coated with cooking spray.  Sprinkle brown sugar on top.  Bake at 350* for 1 hour (or until a wooden pick inserted in center comes out clean).  Cool 10 minutes in pan on a wire rack; remove from pan.  Cool completely on wire rack.

Broccoli Salad

For years my friend, Kalenn Stallings, would bring this salad for Christmas eve dinner.  This is the recipe she gave me after I begged her for it - it's one of my favorite salads.  I made this recently for a party, and there was none left - it's a real crowd pleaser!
You Will Need:
2 lg. heads of broccoli (tips or florets), cut into small pieces
1 small onion, diced
1 c. mozzarella cheese, grated
1 lb. bacon, fried crisp and crumbled
1/2 c. mayonnaise
1/4 c. sugar
1 Tb. vinegar

What to Do:
1.  Mix together the broccoli, onion, cheese, and bacon.  
2.  In a separate bowl, combine the mayonnaise, sugar and vinegar.  Mix well and pour over the broccoli mixture.
3.  Mix well and chill until serving.

Candy Bar Brownies

A fun take on brownies, I found this recipes years ago in the Taste of Home magazine.  Enjoy!
You Will Need:
3/4 c. butter, melted
2 c. sugar
4 eggs
2 tsp. vanilla extract
1 1/2 c. all-purpose flour
1/3 c. baking cocoa
1/2 tsp. baking powder
1/4 tsp. salt
4 Snickers bars (cut into 1/4 inch pieces)
3-4 plain milk chocolate candy bars (coarsely chopped)

What To Do:
1.  Preheat oven to 350*.  Grease a 9x13 baking pan.
2.  In a bowl, combine butter, sugar, eggs, and vanilla.  Combine flour cocoa, baking powder, and salt.  Set aside 1/4 cup.  Add remaining dry ingredients to the egg mixture, mix well.
3.  Toss Snickers pieces with reserved flour mixture, stir into batter.  
4.  Transfer to greased 9x13 pan.  Sprinkle with milk chocolate candy bar pieces.
5.  Bake at 350* for 30-35 minutes (until a toothpick inserted near the center comes out clean) - do not overbake!  Cool on wire rack. 

Thursday, November 4, 2010

Taco Soup

This is a slightly altered recipe I got from my Young Women's President, Connie Berner, back in the day.
What You'll Need:
1 lb. ground beef or turkey
1 small onion, diced
1 (14.5 oz.) can diced tomatoes
1 (15 oz.) can tomato sauce
2 medium or 1 large can kidney beans
1 can corn, undrained
1 envelope taco seasoning
Your Favorite Garnishes (i.e. cheese, tortilla chips, shredded lettuce, olives, etc....)

What To Do:
1.  Brown beef and onion together in pan.  Drain.
2.  Combine remaining ingredients in saucepan over medium heat.  Add meat/onion mixture.  Heath thoroughly.
3.  Serve warm.  Top with your favorite garnishes.

Mini Pumpkin Muffins

Not only are these yummy, they're low fat too! This is essentially the Pillsbury Quick Bread Pumpkin Mix recipe using low-fat ingredients.
What You'll Need:
1 (14 oz.) box Pillsbury Quick Bread Pumpkin Mix
1 c. fat free milk
1/3 c. applesauce
1/2 c. egg beaters

What To Do:
1.  Heat oven to 400*F. Spray a mini-muffin pan with cooking spray or line with paper baking cups.
2.  Combine mix, milk, applesauce, and eggs in large bowl.  Stir 50 to 75 strokes until mix is blended.  Divide batter evenly among muffin cups, filling about 3/4 full.
3.  Bake at 400*F for 10-12 minutes or until golden brown and the muffins spring back when touched.  Cool 2-3 minutes in pan.  

These muffins are only 45 calories and .5 grams of fat each!  Enjoy!

Thursday, September 23, 2010

Quick and Easy Syrup Base

Yesterday I was in a pinch.  I needed syrup, but, since we're moving next week, I did not want to go purchase an entire new bottle.  In desperation I turned to the Internet to figure out how to make my own.  I found this recipe, posted by Runkin, on ehow.  It's quick, easy, (hence the title), and a good start to any syrup you might wish.
What You'll Need:
2 c. brown sugar
1 c. water
2 Tb. butter

What To Do:
1.  Combine the brown sugar and water in saucepan on low heat.
2.  Stir the sugar and water until the sugar dissolves completely.  Add the butter and mix it in until it melts.
3.  Continue heating the syrup mixture until it begins to simmer.  Stir it frequently to prevent burning.
4.  Simmer the syrup for 5 minutes.
5.  Remove the saucepan from the stove and let cool.  As the syrup cools it will continue to thicken.  If it's not thick enough you can stir in more brown sugar and return it to the heat for a few minutes.
6.  Add any flavoring you wish (maple, berries, etc....)
7.  Store remaining syrup in refrigerator. 

Chunky Monkey Pancakes

What You'll Need:
1 1/2 c. flour
3 Tb. sugar
2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 c. buttermilk
1 tsp. vanilla extract
1 Tb. canola oil
1 large egg
2 medium ripe bananas
1/4 c. mini chocolate chips (or regular ones chopped) tossed with 2 tsp. flour
Cooking spray or butter for pan

What To Do:
1.  Combine flour, sugars, baking powder, baking soda, and salt in a mixing bowl and whisk together.  In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well.  Add the wet ingredients into the dry and mix just until moistened and combined. 
2.  Place bananas in a bowl and roughly mash with a fork.  Fold into batter.  Add the chocolate chips that have been tossed with flour and stir.
3.  Heat a nonstick griddle or skillet to medium heat.  Coat pan with little butter (or cooking spray) and then pour on pancake batter.  Use 1/4 c. batter for large pancakes and 2 Tb. for kid-sized ones.  Wait until bubbles form and edges are set and then flip.

Stuffed Pizza Rolls

One of my favorite recipe sites is Our Best Bites.  If you haven't been to their website, go!  Recently I've been trying a lot of their recipes, and I very rarely make any changes to their recipes like I do to others.  Here's one we tried last week and LOVED! 
What You'll Need:
1 roll refrigerated pizza dough
Mariana/Pizza Sauce for dipping
2 Tb. grated Parmesan Cheese
1 T. Olive Oil or Melted Butter
1/2 tsp. Garlic Powder
1 tsp. Dried Italian Seasoning
Grated Mozzarella Cheese
Pizza Toppings (whatever you prefer)

What To Do:
1.  Preheat oven to heat specified on pizza dough package.  If you made your own dough, use a 400* oven.
2.  Unroll your pizza dough onto a lightly floured surface.  Pat or roll the dough so it's about 12" by 8".  Use a pizza cutter to cut the dough into 24 equal(ish) squares.
3.  Place cheese and desired toppings on each square.  Gather the dough up at the corner and pinch together creating a ball.  
4.  Place dough balls seam-side down in a lightly sprayed pie pan (or similar size dish).
5.  Brush the tops of dough balls with olive oil or melted butter, and then sprinkle with the garlic and Italian seasoning and top with the Parmesan cheese.
6.  Cook in the oven for about 15-20 minutes
(until golden brown on top).
7.  Serve warm with warm marinara sauce on the side for dipping.
Just look at that gooey goodness!

Monday, September 20, 2010

Mashed Potato Soup

This is a great basic potato soup recipe from All You magazine. I use it as a base and then add other ingredients based on what I'm wanting or have that day! What You Need:
4 baking potatoes (about 2 lbs.)
4 Tb. unsalted butter
1/3 c. all-purpose flour
4 c. milk
4 oz. shredded Monterey Jack cheese
Salt and Pepper
4 oz. sour cream

What To Do:
1. Prick potatoes all over with a fork: microwave on high until cooked through, turning once, 12 to 15 minutes total. Let cool slightly and scoop out flesh, discarding skins. Mash with a fork.
2. Melt butter in a large saucepan over medium heat. Add flour and whisk until smooth and light golden, about 2 minutes. Slowly whisk in milk and cook, whisking, until thickened, 5 to 6 minutes.
3. Stir in cheese, potatoes and 1/2 tsp. each salt and pepper. Cook, stirring, until cheese melts and soup is heated through. Whisk in sour cream. Check seasoning and add additional salt and pepper if desired.

Possible Additions: Bacon, Ham, Peas, Corn, Green Onions, Chives

Tuesday, September 14, 2010

Chocolate Drop Oatmeal Cookies

These are my husband's favorite cookies on the planet. This is the recipe that his family uses, and, trust me, they're scrumptious!
What You'll Need:
3/4 c. shortening
1 c. brown sugar
1/2 c. sugar
1 egg
1/4 c. water
1 tsp. vanilla
1 c. flour
1 tsp. salt
1/2 tsp. baking soda
3 c. oats
1/2 pkg. chocolate chips (although I always put more in!)

What to Do:
1. Mix together the ingredients.
2. Spoon onto cookie sheets.
3. Bake 12-15 minutes at 350*.

Seriously so simple and so good!

Saturday, September 11, 2010

Lumpy Noodles

This is an after-Thanksgiving tradition from my husband's family (it's a yummy way to use the leftover turkey), but it is great anytime of year.
You Will Need:
3 eggs
3 Tb. Butter
1 1/2 c. Flour
9 c. water
8 chicken bouillon cubes
Chunky chicken or turkey to taste

What to Do:
1. Create a broth with the bouillon and water. Add chicken or turkey. Bring to boil.
2. While broth is heating to boil mix together the eggs, butter, and flour. Place on a really well floured table. Work until not sticky on finger and roll out thin. Put more flour over it, roll it up, and cut into strips.
3. When the broth is boiling add the noodles to the liquid. Let the noodles cook in the boiling broth.
4. Serve garnished with frozen peas.

Friday, September 3, 2010

Cheesy Chicken and Salsa Skillet

You can find the original recipe here. Below you'll find how I made it. We loved it!
1 box whole wheat penne pasta
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 c. medium salsa
1 c. frozen corn, thawed
1 c. bell pepper strips (fresh or frozen)
1 1/2 c. shredded cheese

What to do:
1. Cook pasta as directed on package.
2. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 minutes. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat for 10 minutes, or until chicken is done, stirring occasionally.
3. Drain pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 minute, or until cheese is melted.

Lion House Creamy Chicken Noodle Soup

This recipe (and the picture) are from my friend Shelly Sutton. She made this yummy soup for a lunch we had together once, and it was scrumptious! With fall and winter coming up, I know I'll be using this recipe often. Thanks Shelly!

2 teaspoons (or cubes) chicken bouillon
4 cups canned chicken stock/broth
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
2 cans cream of chicken soup
1/2 cup whole milk
2 cups cooked diced chicken
4 cups cooked egg noodles

What to Do:
Heat chicken stock/broth and bouillon together. Add carrots, celery, and onion, and simmer until vegetables are tender. Add cream of chicken soup and milk, then add cooked chicken and noodles. Add salt and pepper to taste. Makes about 2 1/2 quarts or 10 one cup servings.

Sand Castle Cake

If you don't know about the Disney Family Fun website, you are truly missing out! They have so many fun ideas for crafts, activities, and, my favorite, decorating cakes. For my husband's birthday he chose this sandcastle cake. I'm going to share with you the original recipe and instructions. You'll notice mine is a little different; this is because I was serving over twenty people, so I needed to make the cake bigger. Otherwise, it's essentially the same idea.
8-inch round yellow cake
9-inch square yellow cake
2 (12-ounce) cans vanilla whipped frosting
Vanilla Wafers, 12-ounce box
4 jumbo ice cream cups
2 small ice cream cups
6 sugar cones
Graham cracker sticks (or stick like cookies), cut in half

What to do:
1. Use a long serrated knife to trim the top of the round cake flat, if needed. Cut a 5 1/2-inch and a 3 1/2-inch circle from the square cake, then stack all three pieces, spreading vanilla frosting between the layers. Frost the stack.
2. Use a rolling pin or food processor to crumble the wafers. With your hands, press the crumbs into the frosting, completely coating the cake. Spread frosting on the bottom of each ice-cream cup, then set them around the cake. With a serrated knife, carefully trim 1 1/2 inches from the top of 2 of the sugar cones. Set all 6 cones into the cups to complete the turrets, spreading a bit of frosting around the rims to hold them if needed.
3. Press 2 graham cracker-stick doors into the middle cake layer and rim the rest of the cake with graham cracker-stick halves. Sprinkle the remaining crumbs around the base and add a scattering of candy seashells and rocks. Serves 12.

(Click on the sand castle cake link above to see the example picture from the website.)


I found this recipe at allrecipes, posted by Sue W. I followed it exactly (which is rare for me!), and we LOVE these cookies. They're soft and thick. Super yummy!
1 1/2 c. white sugar
1/2 c. butter, softened
1 tsp. vanilla extract
2 eggs
2 3/4 c. all-purpose flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. salt
2 Tb. white sugar
2 tsp. ground cinnamon

What to Do:
1. Preheat oven to 400*F.
2. Combine 1 1/2 c. white sugar, butter or margarine, vanilla and eggs. Mix well.
3. Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1-inch balls.
4. Combine 2 Tb. sugar and 2 tsp. ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets.
5. Bake 8-10 minutes or until set. Immediately remove from cookie sheets.

I just have to share this picture of my daughter anxiously waiting for the cookies to finish cooking!

Crab Cakes

This recipe is a combination of two recipes, which were almost identical, from kraftrecipes.
2 cans (6 oz. each) crab meat, well drained, flaked
1/4 c. Miracle Whip
1 egg, beaten
20 Ritz Crackers, finely crushed
2 green onion, sliced
2 Tb. Thousand Island Dressing
1/2 tsp. salt
Dash of Pepper

What to Do:
1. Preheat oven to 375*F. Beat eggs and dressing in large bowl with wire whisk until well blended. Add crab meat; mix well. Gently stir in remaining ingredients. Let stand for five minutes.
2. Shape into patties, using about 1/4 c. of the mixture for each patty. Should make about 8 patties. Place in a single layer on a lightly greased baking sheet. Refrigerate for at least 30 minutes (2 hours is preferable).
3. Bake 7 minutes on each side, or until cakes are golden brown on both sides and heated through.
You can serve crab cakes by themselves or like a burger. These are especially yummy with Thousand Island dressing as the sauce.

Sunday, August 29, 2010

Oven-Fried Chicken

This is a very basic, simple, and delicious recipe I found on the side of a cereal box, by Marlene Sorosky Gray. Highly recommended!
3 1/2 lbs. chicken pieces - rinsed and patted dry
2 eggs
1/4 c. milk
2 1/2 c. crushed cornflakes
2 tsp. salt
1/2 tsp. ground black pepper
3 Tb. melted butter

What to do:
1. Position rack in upper third of oven. Preheat oven to 350*. Line a baking sheet with heavy foil and grease the foil.
2. In a pie dish or shallow bowl, whisk together eggs and milk. In another shallow dish, stir together cereal, salt and pepper.
3. Dip the chicken into the egg mixture and then into the cereal mixture, patting with your hands to make the crumbs adhere. Arrange chicken on prepared baking sheet. Drizzle with melted butter.
4. Bake until crisp and golden, 40-50 minutes.
Makes 4 servings

Tuesday, August 17, 2010

Chicken Enchiladas

A lot of people serve chicken enchiladas with a sour cream style sauce. Although I think that's yummy, I much prefer this version of chicken enchiladas with a tomato sauce base. My mother would make these enchiladas (using beef or chicken) all the time while we were growing up and I have always loved them. Now I make them for my husband and daughter who both equally love them. Even better - they're super easy!
What You'll Need:
1 pkg. tortillas (I get the burrito size ones)
2 cups shredded cheese (any flavor you prefer)
1 pkg. Enchilada seasoning (and the tomato paste/sauce and water to make it)
1 lb. cooked and shredded chicken

What You'll Do:
1. Preheat oven to 375*. Using a saucepan, follow the instructions from the envelope (I prefer Lawry's) to make the enchilada sauce.
2. In a bowl combine cooked and shredded chicken and 1-1/2 c. cheese.
3. Pour half the enchilada sauce in the bottom of a 9x13 pan. Coat each tortilla in the sauce from the pan (refilling as often as needed). Then place 1/3 c. chicken/cheese filling inside. Roll up and place seam side down in pan.
4. Once pan is full pour remaining sauce over the enchiladas and sprinkle the remaining cheese on top.
5. Bake at 375* for 20 minutes.

Microwave Baked Potatoes

Baked Potato Bar is a favorite at our house, but turning the oven on in the summer heat is not! So, here's a great way to prepare those baked potatoes without turning your home into a sauna.
What You'll Need:
Baking Potatoes
Butter (I use the low-fat kind or butter spray)
Saran Wrap

What You'll Do:
1. Wash each potato, removing all dirt and other bad spots.
2. Using a knife cut multiple slits on all sides of the potato.
3. Take a piece of saran wrap and spread a little (you don't need a lot) butter (or spray a little butter) in the center.
4. Wrap the potato up in the saran wrap, making sure that the butter is touching the potato.
5. Microwave for 5 minutes, turn over the potato and microwave for 5 more minutes. Remember that microwave times might vary due to size or the potato and wattage of your microwave. It also might require more time if you do more than one potato together.

6. Peel off saran wrap and enjoy with your favorite toppings!
Some of our favorite potato toppings are: Butter, Salt and Pepper, Cheese, Hard-Boiled Eggs, Broccoli, Cauliflower, Cream of Mushroom Soup, Olives, Bacon, Ham, Turkey, Ranch Dressing, Salsa, and Sour Cream

Thursday, August 12, 2010

Chicken and Rice Casserole

So easy and so yummy!
1 box Rice-a-Roni Herb and Butter
1 c. brown rice
4 chicken breast halves, cut in strips
2 cans cream of chicken soup
1 c. milk
3 c. water
1 c. shredded cheese
1 c. crushed cornflakes

1. Preheat oven to 350*
2. In a 9x13 pan mix together the Rice-a-Roni rice and herb packet with brown rice, chicken strips, cream of chicken soup, milk, and water. Stir. (It will be very full.)
3. Cover with aluminum foil and bake for 60 minutes.
4. Remove aluminum foil and stir. Spread layer of cheese over top and then layer of cornflakes on top.
5. Bake, uncovered, for 30 minutes.

Tuesday, August 10, 2010

Crunchy French Toast Sticks

I originally discovered this recipe on, posted by Pamplemousse. However, after reading some of the comments and suggestions made by others, I took the basic recipe and made it my own. So, without further adieu, here is the Brady family way of doing Crunch French Toast Sticks (which, by the way, are a huge hit in our home!).
4 eggs
1/2 c. milk
3 c. corn flakes, crushed
1/4 c. sugar
1 Tb. vanilla
1/2 tsp. cinnamon (divided)
6 slices bread, cut into thirds
1-2 Tb. butter (enough to cook in)

1. Whisk the eggs, milk, vanilla, and 1/4 tsp. of cinnamon together in a dish. Spread the crushed corn flakes, sugar, and 1/4 tsp. cinnamon in another dish.

2. Dip each piece of bread into the egg mixture and then press gently into the cereal, turning to coat completely.

3. Melt the butter in a skillet over medium heat; cook the coated bread sticks in the melted butter until golden, about 4 minutes on each side.

Mexican Lasagna

I found this recipe at allrecipes, submitted by Alyce Voorhees. It did not disappoint! Yummmmmm!

1 lb. ground beef or ground turkey
1 pkg. taco seasoning mix
1 (14 oz.) can diced tomatoes with juice
10 (6 in.) corn or flour tortillas
1 c. salsa
1 c. shredded cheese

1. Preheat oven to 350*.
2. In a large skillet brown the ground beef, and stir in the taco seasoning and tomatoes.
3. Line a 9x13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish. Cover with 1/2 c. of the shredded cheese. Then layer the remaining tortillas over the cheese. Spread salsa over the tortillas and sprinkle with the rest of the cheese.
4. Bake for 20 - 30 minutes, or until cheese is melted and bubbly.

Sunday, August 8, 2010

Chicken Noodle Casserole

This recipe is from the Frei Family at Blogger Buffet. Very easy to throw together quickly with things already in the house.
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1/2 c. Milk
1/4 tsp. Black Pepper
1/2 tsp. Salt
1/4 c. Parmesan Cheese
1 1/2 c. Frozen Vegetables (any kind you want)
2 c. Cooked Cubed Chicken
2 c. Medium Egg Noodles, cooked and drained*
1 c. shredded cheese

What to Do:
1. Stir soup, milk, pepper, salt, Parmesan cheese, vegetables, chicken and noodles in 1-1/2 qt. casserole dish.
2. Bake at 400* for 25 minutes, or until hot. Stir.
3. Top with cheddar cheese. Cook for 3-5 more minutes, until cheese melts.

*You could really use any kind of noodles!

Spiced Up Pinto Beans

This recipe is a work in progress. My husband served his mission to Brazil, and he really misses all the great rice and beans he would get served daily. We are constantly trying different spice combinations to make the "perfect" Brazilian beans. If any of you out there have a good recipe for Brazilian style beans, please share.
2 cans pinto beans (drain only one can)
3 cloves garlic
2 Tb. vegetable oil
1/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. ground pepper
3 bay leaves
1/2 tsp. onion powder

What to do:

1. Saute pressed garlic in the vegetable oil until golden. Add all remaining ingredients.
2. Cover. Simmer 45 minutes.
3. Drain remaining water. Remove bay leaves.

Pretzel Jello Salad

Seriously, this stuff is so good, and I don't really even like jello! I got this recipe from Jenna Marie at Blogger Buffet. It's amazing!
Pretzels (enough that, when crushed, can cover the bottom of a 9x13 pan)
1 cube Butter
1 c. Sugar, plus 4 tsp Sugar
12 oz. Cool Whip
8 oz. softened Cream Cheese
6 oz. Strawberry Jello
16 oz. Frozen Strawberries (sliced)

What to Do:
1. Crush pretzels in bottom of 9x13 pan. Melt butter with 4 tsp. sugar. Pour over pretzels and bake at 400* for 6 minutes. Cool in freezer.
2. Beat softened cream cheese, cool whip, and 1 c. sugar on med/low until smooth. Spread over COOLED pretzels. (Make sure to seal all the edges so the jello doesn't get into the pretzels).
3. Mix jello according to package directions. Stir in frozen strawberries. Let jello partially set (about 3-5 minutes) then pour over cream cheese mixture.
4. put in fridge and let set for 4-5 hours.

Tuesday, August 3, 2010

Chicken Broccoli Braid

This is my take on a recipe I found by Holly L.
at Creative Cook Book.

2 c. cooked chicken, cut up
1 1/2 c. broccoli, chopped
1 clove garlic, minced
1 c. cheddar cheese, grated
1 can Cream of Chicken soup
1/2 c. mayonnaise
1/2 tsp. salt
2 pkgs (8 oz.) refrigerated crescent rolls
1 egg, lightly beaten

What to do:
1. Preheat oven to 375*. Mix chicken, broccoli, garlic, cheese, soup, mayo and salt together.
2. Unroll the packages of roll dough width wise on cookie sheet. Use a rolling pin or your hands to seal perforations. Use a pizza cutter to cut dough on the long sides into strips, 1 1/2 inches apart and 3 inches deep (there will be 6 inches in the center for the filling).
3. Spread mixture evenly over the middle of the dough.
4. To braid, lift strips of dough across mixture to meet in the center. Continue alternating strips to form a braid. Tuck end under to seal at end of braid. Brush egg over dough.
5. Bake for 25-30 minutes or until deep golden brown.

Sunday, August 1, 2010

Ranch Chicken

Found this on Blogger Buffet, posted by Shelly. It's really simple and good.
3/4 c. crushed cornflakes
3/4 c. grated Parmesan cheese
1 envelope Ranch Salad Dressing mix
1/2 c. butter, melted
8 boneless, skinless chicken breasts (or use tenderloins)

1. In a shallow bowl, combine cornflakes, Parmesan cheese, and salad dressing.
2. Dip chicken in butter, then roll in cornflake mixture to coat.
3. Place in greased 9x13 inch baking dish.
4. Bake uncovered at 350* for 40-45 minutes, or until chicken is done.

Bubble Pizza

This is easy and yummy! I found this recipe posted by Lucy J. at Creative Cook Book. We made it for dinner last night, and LOVED it!

1 lb. ground beef or turkey, cooked and drained
15 oz. pizza sauce (I would use more if you have it)
2 cans (12 oz.) buttermilk biscuits
1 c. mozzarella cheese

1. Preheat oven to 400*.
2. Combine beef and sauce; heat.
3. Cut biscuits into quarters and put in greased 9x13 pan.
4. Spread meat sauce mixture over biscuits and cook for 20 minutes.
5. Sprinkle with cheese and bake 5-10 minutes more (or until cheese is melted).

Friday, July 30, 2010

Chicken Taco Pasta Salad

We found this recipe on After reading a few of the reviews, I made some modifications, and we were really pleased with our meal. Here's my way of making this yummy pasta dish.Ingredients:
1 pkg. (12 oz.) bow tie pasta (farfalle)
2/3 c. Miracle Whip Light
1 pkt. Taco Seasoning Mix
1 1/2 c. Salsa
1 can (2.25 oz.) sliced black olives, drained
1 c. 2% Milk Shredded Cheese
1 1/2 lbs. chicken, cooked and cut into strips
1 can corn, drained

1. Cook pasta as directed on package; drain.
2. Mix Miracle Whip, taco seasoning packet, and salsa together in a large bowl, microwave for 45 seconds to warm through.
3. Add pasta and remaining ingredients; mix lightly.

*The recipe says it can be served cold as well*

Thursday, July 29, 2010

Lunchtime Smiles

What You'll Need:
Peanut Butter
Banana Slices

Spread Peanut Butter on bread; create face using remaining ingredients; enjoy!

You can get creative here and use whatever ingredients you have around your house. Let your children get involved, and don't be afraid to make a mess and have fun!

Wednesday, July 28, 2010

Present Cake

I got this idea from the familyfun website. There's lots of other fun cake ideas there, but this one takes practically no time, and it looks so cute.

What you'll need:
A 9x13 cake (any flavor is fine)
1 tub frosting (once again, any flavor works)
3 rolls of Fruit by the Foot
Any circular candy you want (In the picture above are Skittles; the original recipe called for Sprees - do what works for you!)

1. Cook the cake according to package directions. Remove cake from pan. Cool completely.
2. Frost the entire cake and sides.
3. Measure out a 16" piece and a 12" piece of Fruit by the Fruit. Lay the 16" piece length-wise across the frosted cake, tucking the ends underneath. Lay the 12" piece width-wise across the frosted cake, tucking the ends underneath. (Use a small spatula to lift up cake when tucking under the ends.)
4. Create two 8" loops of Fruit by the Fruit, and two 5" long streamers, with notches at the bottom, of Fruit by the Foot for the bows. Place on cake. Cut small oval out of Fruit by the Foot and place in center of bow.
5. Randomly place candies all over the remaining part of the cake.

Saturday, July 24, 2010

Creamy Guacamole

Like most of my recipes, this is a conglomeration of many other recipes I've come across. It's important to use mayonnaise, and not Miracle Whip (although I LOVE Miracle Whip), to get the right taste.
4 ripe avocados
1/4 c. mayonnaise
3/4 c. fresh salsa
1 1/2 Tb. lemon juice
1 tsp. salt

1. Remove pit and rind from avocados. Mash the remaining parts.
2. Add all other ingredients. Mix well.
3. Chill and serve.

Fresh Salsa

Anyone who knows me well knows that I'm addicted to salsa. I can't get enough of it. The one problem - it's expensive to buy, or time consuming to make yourself. So, I figured out a way to make the "do-it-yourself" method a little more enjoyable: put the baby down for her nap, put on a little Murder, She Wrote, move the table in front of the tv, and chop away!
Before you know it, you will have enjoyed a show, your child will be waking up from their nap, and you'll have some fresh yummy salsa to enjoy!

6 lbs. roma tomatoes
2 bunches green onions
1 bunch cilantro
1 small yellow onion
1 large (or 2 small) jalapeno pepper
2 limes
Dash of garlic salt
Dash of Tapitillo Hot Sauce

1. Dice tomatoes, green onions, cilantro, yellow onion, and jalapeno pepper. Mix together.
2. Squeeze the juice from the limes into the mix.
3. Sprinkle the garlic and Tapitillo into the mixture, until you reach the desired taste.
4. Chill

Wednesday, July 21, 2010

Chicken Salad Sandwich Filling

4 chicken breasts, cooked and shredded
1 1/2 c. Miracle Whip
1 6 oz. container Plain Non-Fat Yogurt
1 tsp. yellow mustard
1 c. grapes, chopped
2 sticks celery, diced
2 Tb. dill relish (or chopped dill pickles)
Dash Salt
Dash Pepper
Dash Onion Powder
Dash Paprika

Mix all ingredients together, chill, serve on croissant rolls

Monday, July 19, 2010

Macaroni and Cheese Lasagna

This is a super yummy take on a recipe I found on

1 package macaroni and cheese
1/4 c. milk
2 tb. butter
1 can spaghetti sauce
1 lb. ground beef
1 1/2 c. mozzarella cheese

1. Cook mac and cheese according to lite package directions (using the milk and butter to do so)
2. Cook turkey meat and drain any remaining fat.
3. Lightly grease 8x8 pan
4. Layer ingredients in the following order: macaroni and cheese, meat, sauce, cheese, repeat.
5. Cook in a 350* oven for 20 minutes

Sunday, July 18, 2010

Turkey Loaf

1 1/2 lb. ground turkey
1 8 oz. can tomato sauce
1 c. crushed Ritz cracker crumbs
1 egg
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. salt
Dash of ground pepper

Mix all ingredients together. Shape into loaf shape (or into a loaf pan). Bake at 350* for 1 1/2 hours.

Wednesday, July 14, 2010

Scroodle Noodle Salad

This recipe came to me through the Brady family. It's a yummy tuna and pasta salad. It's also really easy to make!

1 box rotini noodles, cooked according to package directions
6 hard boiled eggs, peeled and sliced
2 cans tuna, drained
1 c. Miracle Whip (I usually use more because we like it creamy)
1/2 tsp. Salt
1/2 tsp. Paprika

1. Mix together all ingredients EXCEPT for three of the eggs.
2. Layer the remaining three eggs on top.
3. Sprinkle the top with more paprika (if you desire).
4. Chill and serve.