{This is just a little "spin off" of my PoeFam blog that is a home for my domestic attempts...recipes, house stuff and more! It's named after my mom's mom, Miriam Elizabeth Davis...better known as "Gackey!" She was a lovely lady and oh so domestic. So, follow me as I try to fill her shoes...or, better yet, wear her apron!}

Saturday, January 7, 2012

a 2 ingredient dish

I knew I had you at “two ingredients”…Thanks, Aunt Karen, for this amazing recipe…the chicken was falling apart…and I LOVED the flavor!…
Christmas 2011 New Years 2012 187

Sun Dried Tomato Basil Chicken
5-6 boneless skinless chicken breasts
1 bottle of Kraft Sun Dried Tomato Basil Vinaigrette

Place chicken in crock pot and cover with vinaigrette. Cook on low for 5-6 hours until chicken is done. Serve over rice.

Breakfast Goodness

This was part of our Christmas morning breakfast and it was so yum…enjoy…Christmas 2011 New Years 2012 120

French Toast Soufflé

1 bakery loaf of butter crusty bread-10 cups cut into 1-inch cubes
8 (ounces) low-fat cream cheese, softened
8 large eggs
1-1/2 cups milk
2/3 cup half and half cream
1-1/4 cups maple syrup
1/2 teaspoon vanilla
2 tablespoons powdered sugar

1.  Place bread cubes in a lightly greased 9x13 baking pan.
2.  In a large bowl, beat cream cheese with an electric mixer until smooth.  Add eggs one at a time, mixing well after each addition.  Stir in milk, half and half, 1/2 cup of the maple syrup, and vanilla until mixture is smooth.  Pour cream cream cheese mixture over the bread; cover, and refrigerate overnight.
3.  Remove soufflé from refrigerator, and let stand at room temperature for 30 minutes.  Meanwhile, preheat oven to 350 degrees F.
4.  Bake uncovered, for 50 minutes, or until a knife inserted in the center comes out clean.  Pour remaining 3/4 cup maple syrup over soufflé, and sprinkle with powdered sugar.  Serve warm.

And it smells better than Pot Roast…

If you need a yummy dessert and you have friends coming over, I HIGHHLY recommend this one. It serves a lot of people, it makes your house smell delicious…and it’s SO good!
mid December 2011 130mid December 2011 131

Rocky Road Crock Pot Cake

You Need:
1 (18.25-oz.) package chocolate cake mix
1 (3.9-oz.) package chocolate instant pudding mix
3 large eggs, lightly beaten
1 cup sour cream
1/3 cup butter, melted
1 teaspoon vanilla extract
3 1/4 cups milk, divided
1 (3.4-oz.) package chocolate cook-and-serve pudding mix
1 1/2 cups miniature marshmallows
1 cup semisweet chocolate morsels
Vanilla ice cream (optional)


1. Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer for 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.
2. Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.
3. Stir cook-and-serve pudding mix into milk and pour over batter. Cover and cook on LOW 3 1/2 hours.
5. Turn off slow cooker. Sprinkle cake with marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted.

Pinterest makes me better!

I’m not kidding…Pinterest makes me better…especially when it comes to cooking! I have found SO many amazing new recipes that have become staples at our house! And this Avocado Chicken Salad is one of them…
Christmastime 2 001
It is SERIOUSLY amazing! And, I feel that it’s better for me that the normal mayo/ranch filled goodness! Hope you love it as much as we do!…

Avocado Chicken Salad
chicken, cooked and shredded (or canned)
green onion, sliced
lime juice to taste
salt/pepper to taste

There are no measurements. Just use each to your liking.