Even Better Leftover!

This is a recipe that Matt LOVES for me to make! It came from a family friend and it is SO yummy! I recently made it for some dear friends that had a new baby because it tastes even better reheated the next day! ... Here's a picture after numerous helpings had already been taken! :) ...


Chicken Spaghetti

2 cans of cooked chicken

4 stalks of celery

1 medium onion

1 carton of chicken broth

1 can rotel tomatoes

1 can stewed tomatoes

1 10 oz. package of spaghetti (broken into thirds)

1 can cream of mushroom soup

1 can cream of chicken soup

1 small jar green olives

1 lb. Velvetta

Cook celery and onion in chicken broth until soft. Add tomatoes and spagetti. Add chicken broth to cover spaghetti. Cook until spaghetti is tender. Add more chicken broth if necessary to cook sphahtti. Don't drain. There should be a small aount of liquit in the spaghetti.

Add remaining ingredients and pour into baking dish.

Bake at 350 degrees for about 30 minutes, until bubbly.

A Must Have Kitchen Gadget

If you don't have this One Touch can opener, you MUST get one!!! My parents got it for me for my birthday, and I am IN LOVE! You stick it on top of your can, push the button, and walk away! Then, you have a perfectly opened can with no sharp edges. It's a dream!!!

Contributing Author...

My sweet friend, Carrie, has been reading my recipe blog and graciously offered to start sending me some of her family favorites. I was so proud when I received an email with her first recipe AND pictures! And, this recipe is her favorite for her *picky* family! ...I can't wait to try it! :)

Mac & Cheese Casserole

2 boxes of mac and cheese
2 tbl sour cream
1 lb ground meat
1 package of taco seasoning
tortilla chips

Make 2 boxes of mac and cheese according to the directions. Mix in 2 tbl of sour cream. Brown ground meat and drain. Add taco seasoning and mix well. Pour half of the mac and cheese into a 9 x 13 casserole dish. Pour taco meat on top of the mac and cheese and spread evenly. Pour the remaining mac and cheese on top. Crumble tortilla chips on top of the mixture. Cover with foil and bake at 400 degrees for 20 minutes. Uncover and leave in for a few minutes until desired crispiness.

Don't Judge a Meal by its Picture...

Here is another recipe I got from my cooking friend, Meredith! Her picture is much prettier than mine, but it was SUPER good, none the less!
Black Bean chicken

4 chicken breasts
1-2 cans black beans, semi drained
4 slices pepper jack cheese
cumin and paprika

Spray baking dish with pam. Put chicken in dish and sprinkle with paprika and cumin. Place cheese slices on top of each breast. Pour black beans on top. Cover and bake at 350 for about 45 mins to an hour, whenever chicken is cooked through.

A Symphony in your Mouth...

...sounds like something my crazy husband would say! ...No, he would say, "It tastes like a choir of angels singing in your mouth!!" Silly man! ... But, really, these are GOOD! I got them from someone in our playgroup (not sure which friend!?) and I will forever be grateful for the yuminess! ...
Symphony Brownies

1 box of brownie mix, plus ingredients listed on box
1-2 Symphony candy bars (milk chocolate, almonds & toffee)

Mix brownies according to directions. Pour 1/2 of the mixture into an 8x8 dish. Place 1 or 2 Symphony bars on top. Pour the remaining mix over the top of the bars. Bake according to the brownie mix directions. Let cool completely before cutting!

One Happy Customer

Recently, I saw this recipe on my teaching buddy's blog and couldn't wait to try it. I am not a very big breakfast eater...honestly, I'd rather have a cereal bar or something junky...but Matt L.O.V.E.S breakfast. So, when I woke up the other morning and made this for him, you would have thought it was gourmet. He LOVED it...went on and on about this 2 minute dream and the toast and grape jelly I served him. My parents were in town and they loved it too! So, if you need a satisfied breakfast customer at your house, this is your answer...

Coffee Mug Breakfast

coffee mug

egg(s)

cheese (I used colby jack but the Laughing Cow Wedges are a good option, too!)

salt

pepper

grape tomatoes (optional)

Spray the inside of a small bowl or coffee mug with cooking spray. Add one (or 2) egg beaten or ¼ cup egg substitute, one wedge cheese, salt and pepper. Cover with plastic wrap. Microwave for one minute. Stir, add tomato and microwave for 30 seconds. You can put it on a piece of toast or just eat it out of the mug!! {I think I might add ham next time to make it even more like an omelet!}

My happy customer!

Dessert & Breakfast...what could be better?

I've always been a horrible breakfast eater...cakes, cookies, pie...anything that makes milk taste better! So, when my mom gave me this recipe, it became the perfect thing to make for something and then have the leftovers for breakfast. Stuff like this is always better the next day anyway!

Coconut Pecan Pound Cake

1 box yellow cake mix
1 c. water
4 eggs
1/2 cup Vegetable oil
1 container coconut pecan frosting

Mix all and pour into greased & floured bundt pan. Bake at 350 for 45-50 minutes. Cool for 10+ minutes in pan. After cool, sprinkle with powdered sugar ...or drizzle with Cream Cheese Frosting. MMM...MMM!

Crescent Roll Chicken

Another yummy and easy meal that I got from my friend, Shannon! This will become a favorite on your menu!

Crescent Roll Chicken

2-3 chicken breasts, boiled and chopped (or use canned chicken)

1 can Crescent Rolls

2 cups Cheddar Cheese

Cream of Celery

Cream of Chicken

Boil chicken and chop. (Or open the can!) Blend half of each can of soup with half of the cheese. Blend well with chicken. Roll out a crescent roll and place a spoonful of mixture on the roll. Roll it up. Place in a 9x13 glass pan. Spread rolls apart to help them brown. Pour remaining soups (mixed) over rolls. Bake at 375 for 45 minutes. Sprinkle cheese on top and put back in the oven for a few minutes to melt.

Mah-ca-mo-lee

My little man loves it...who doesn't!?

Guacamole

avocados

Roma tomatoes

Morton's Nature's Seasoning

Onion Flakes

salt

pepper

Cut avocado in half. Squeeze out avocado in bowl. Add chopped Roma tomatoes, onion flakes, Nature's Seasoning, salt and pepper to your liking! ENJOY!

Warning: Fattening Goodness Ahead!

A few months ago, when visiting Babe's Chicken House for the first time, I fell IN LOVE with creamed corn. I think I'd only had the canned kind before that and was always super grossed out by it. So, when Alli gave us this recipe, I couldn't wait to try it...and crossed my fingers that it would taste similar to the yummy goodness from Babe's. ...To my delight {and to my figure's dismay} it tasted just like it! I seriously could eat JUST this for dinner! It is SOOO good! So, enjoy...and let me know if you ever want to go to Babe's!

Creamed Corn

1 lb. frozen kernel corn

12 oz. whipping cream

1 1/2 T melted butter

1 1/2 T four

1/2 t. salt

2 T sugar

pinch white pepper

3 T parmesan cheese

Combine corn, cream, salt, sugar and white pepper in a pot and bring to a boil. Simmer for 5 minutes. In separate pot, make a roux from butter and flour. Add to corn. Mix well and remove from heat.

Transfer corn mixture to baking dish. Sprinkle with parmesan cheese and brown under broiler. Serves 6.

Outside of the {Chicken} Box

Last night I went out on a limb and made something that I wouldn't typically make, and it was SO yummy! I think it would be good with chicken too! And, I feel that it would be a great thing to serve when having friends over. It seems fancy and is super easy!

Tilapia Tostadoas with Chili-Lime Cream Sauce

Ingredients
1 lb. fresh tilapia
1/2 tsp. chili powder
1 lime, halved
1/2 cup sour cream
1/2 tsp. garlic powder
6-inch tostada shells
2 cups shredded cabbage mix
1 avocado, halved, seeded, peeled, and sliced (optional)
1 cup cherry tomatoes, quartered (optional)



Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. Grill fish until flakes with a fork. (I used the George Forman) Break into chunks. Place on top of tostada shell. Top with chili-lime cream (see recipe for that below). Then add cabbage, avocado and tomatos. Squirt with lime for extra yumminess! :)


Chili-Lime Cream
In bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder; set aside. Cut remaining lime half in wedges for serving.