Coleslaw with a Kick

I love coleslaw. I can remember my friends making fun of me because I would get the coleslaw at Chick-fil-a. I still love it. When I saw this recipe, I was so excited to try it...and it did not disappoint! YUMMMY! And, not anything like the Chick-fil-a kind! :)

Crunchy Asian Broccoli Coleslaw
3/4 cup KRAFT Zesty Italian Dressing
2 pkg. (3 oz. each) ramen noodle soup mix
2 pkg. (12 oz. each) broccoli slaw
1/2 cup Dry Roasted Sunflower Kernels
1/2 cup Sliced Almonds

Mix dressing with Seasoning Packet from one of the soup mix packages. Discard remaining seasoning packet or reserve for another use. Break apart Noodles; place in large bowl. Add slaw, sunflower kernels and almonds; mix lightly. Add dressing mixture; toss to coat. Serve immediately.

Better than Sonic!

I made this yummy treat for the 4th and it was a hit for the whole fam! So much better than Sonic!...
Homemade Cherry Lemonade

1 cup hot water

4 cups ice cold water

3/4 cup sugar

3 large lemons, squeezed (roughly 1/2 cup juice)

maraschino cherries

1/2 cup maraschino cherry juice

36 oz. lemon lime soda

***

Place 1 cherry in each section of 2 plastic ice trays. Fill trays with lemon lime soda and freeze. Pour sugar and hot water into a 2 quart pitcher, stir to dissolve sugar. Add remaining water, cherry juice, lemon juice and lemon lime soda. Stir and chill. Pour cold lemonade over cherry ice cubes and serve.

Almost From Scratch

I made this cake for Matt's 32nd birthday. It was easy but had the "from scratch" taste! I love the way the icing looks so thick and clumpy! And, it tasted good! We ate it for breakfast the next few days!

Chocolate Birthday Cake

Basic cake mix (choose buttermilk, strawberry, chocolate, whatever!)

Dark Chocolate Frosting:
18 oz. chocolate chips (I used one package of milk chocolate and the rest semi-sweet)
1 1/2 cups heavy cream
1 Tablespoon unsalted butter (at room temperature)
1 Tablespoon Vanilla (I always put more than it calls for)
A pinch of salt
flour (if necessary)

Grease two 8 inch round cake pans. Make the batter as directed in the cake mix and bake according to directions, or until toothpick comes out clean from the center. When cakes are completely cool, make frosting.

Place chips in a medium metal bowl. Bring cream just to a boil in a medium saucepan over medium heat. Pour over chips and add butter, vanilla and salt. Whisk until chips are melted and frosting is smooth and spreadable. Cool until barely warm before frosting the cake. Add flour (about a Tablespoon at a time) if the frosting still needs to be thickened.

Place one cake layer on a pate or cake stand. Spread with about 3/4 cups frosting. Top with second layer. Spread the remaining frosting over the top and the sides.

You're on your way home from work?...

...Then, I'll start dinner!!!
And Matt only works about 10 minutes from our house! This was quick and easy and YUM! Enjoy!

Spinach Pasta Toss

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
2 cups multi-grain penne pasta, uncooked
1 cup water
1 pkg. (9 oz.) baby spinach leaves (7 cups)
1 cup Shredded Three Cheese Blend
4 strips of bacon

Bring tomatoes, pasta and water to boil in large saucepan; stir. Cover; simmer on medium-low heat 10 min. or just until pasta is tender. Add 1/2 of spinach; simmer, covered, 2 min. or until wilted. Stir. Add 4 stripped of cooked, crumbled bacon. Repeat with remaining spinach. Serve topped with cheese.

Fun for the WHOLE Family!

I recenlty found this recipe in a magazine and couldn't wait to try it. Then, when my difficult to shop for Dad requested ice cream as a gift for Father's Day, I thought it was the perfect opportunity. We had so much fun SHAKING our bags to make our very own serving of the yummiest homemade ice cream....and what a fun memory! :)

Homemade Ice Cream in a Bag

What you'll need:
1 tablespoon sugar
1/2 cup milk or half & half
1/4 teaspoon vanilla
6 tablespoons rock salt
1 pint-size plastic food storage bag (e.g., Ziploc)
1 gallon-size plastic food storage bag
Ice cubes

How to make it:
Fill the large bag half full of ice, and add the rock salt. Seal the bag.
Put milk, vanilla, and sugar into the small bag, and seal it.
Place the small bag inside the large one, and seal it again carefully.
Shake until the mixture is ice cream, which takes about 5 minutes.
Wipe off the top of the small bag, then open it carefully. Enjoy!

Tips:
A 1/2 cup milk will make about 1 scoop of ice cream, so double the recipe if you want more. But don't increase the proportions more that that -- a large amount might be too big for kids to pick-up because the ice itself is heavy.

SHAKE SHAKE SHAKE!!!... SO COLDDDD...and 5 minutes is SOOO long!!!...

Tah dah!!!...Slickpaw loved this part of his Father's Day gift!!!... mmm...MMMM...gooood!!!...

Chopsticks Optional!

Last night I made this! It was different! Good different! ...But, my favorite thing about the whole thing was what I learned in making it. ...When I was thawing the chicken (and it wasn't completely frozen, but wasn't yucky chicken either), I went ahead and cut it into strips! It was SOOO easy! Why has no one ever shared that secret with me before!? That's how I'll trim the gross stuff off of my chicken from now on. ...
Orange-Chicken Rice Bowl
1 lb. boneless skinless chicken breasts, cut into strips
1/4 cup KRAFT Asian Toasted Sesame Dressing
1/4 cup orange juice
3 cups frozen stir-fry vegetables
3 cups hot cooked long-grain rice
1/4 cup chopped Peanuts

Heat large nonstick skillet on medium-high heat. Add chicken; stir-fry 5 to 7 min. or until cooked through. Stir in dressing and juice. Bring to boil. Add vegetables; cook 5 to 7 min. or until heated through, stirring occasionally. Serve over rice. Sprinkle with nuts.

Just Enough

This is the perfect sized bite of dessert!...or snack...or breakfast! ;0)

Peanut Butter Cheesecake Brownie Babies
1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
1 pkg. (8 oz.) Cream Cheese, softened
1/3 cup sugar
1 egg
1/4 cup peanut butter
1/2 tsp. vanilla
1-1/2 cups Whipped Topping
20 maraschino cherries or raspberries

Heat oven to 350ºF. Prepare brownie batter as directed on package. Spoon into 20 paper-lined muffin cups. Beat cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing down slightly into batter. Bake 30 min. or until centers are set. Cool. Serve topped with whipped cream and cherries.

"Stromberry" Bread

When my little guy got up at 6:30 this morning (yuck!), I took the opportunity to do a little baking. Yesterday, I saw this yummy Strawberry Bread recipe on Annalee's blog and actually had ALL of the ingredients to make it...including a good amount of strawberries that were going to go bad if I didn't use them right away! ...And, it was super easy...and a perfect breakfast. ... Q loved the "stromberry" bread too!

Strawberry Bread
1 1/2 C flour
1/2 t baking soda
1/2 t salt
1/2 t cinnamon
1 C sugar
2 beaten eggs
1 T vanilla (I chose to add this!)
1/2 C oil
1 C chopped strawberries (frozen or fresh, or frozen thaw first)
3/4 C chopped pecans (optional)

Preheat oven to 350 degrees. Combine dry ingredients. Add remaining ingredients. Stir until well moistened. Pour in greased loaf pan. Bake for 1 hour or until done throughout.

{My little guy pointing out the "stromberries" that he sees!}...

Back in the Kitchen

Due to Matt's recent surgery, the past two weeks we have been blessed with amazing meals from sweet families from church. But, today, it was back to work! :) And, I loved this new recipe...so easy...so yummy!

Mac Chicken Cacciatore
1 pkg. (7-1/4 oz.) Macaroni & Cheese Dinner
1- 2 lbs. boneless skinless chicken
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1/2 cup chopped green peppers

Grill chicken and cut in chunks. (You know how I love the George Forman!) Prepare mac & cheese in large saucepan as directed on package. Stir in remaining ingredients; cook on low heat 5 min. or until heated through, stirring occasionally.

Best EVER Chocolate Chip Cookies!

These guys!!!!.....

Seriously, I don't think homemade could ever be better! Or take 9-11 minutes to make!!! :) So, since my husband agrees, I save a bunch of time in the kitchen!

... And, I know that Phoebe and Monica agree! ...

No Grill Needed Shish Kebabs

Last week at our Mom's group at church, my friend Hannah brought the most amazing bacon wrapped chicken! Everyone oohed and ahhed over how yummy it was! So, I couldn't wait to try it at home and knew that Matt would love it. ...And, I was right. It did take some time to cut, wrap and dip the chicken, but it was SO worth it! Also, I loved being able to buy so many fresh veggies. I don't feel like I do that enough! I served this with white rice! Enjoy!

Bacon Chicken Shish Kebabs
4 boneless skinless chicken breasts
1 package bacon
2/3 cup brown sugar
2 tablespoons chili powder


Preheat oven to 350 degrees. Cut boneless skinless chicken breasts into bite-size chunks. Cut bacon strips in half. Wrap the bacon around the chicken and secure it with a tooth pick. Mix the brown sugar and chili powder. Coat the wraps with the mixture and place in pan. Bake for 30 to 35 minutes. When I do these for dinner, I make them like shish kebabs. Just put the wraps on a skewer instead of using the toothpicks, and alternate them with veggies of your choice. Just coat the veggies in a little oil before you cook them. Pineapple is really good with it, but I don't recommend coating those in oil.

Friendship Bread

Last week, my friend Jodi gave me a starter for Friendship Bread! I had never done it before and was so excited! So, when we got to Day 10, Q and I got busy! ... After making a really big mess in the kitchen, we gave three bags away (one to Matt's mom, one to Matt's sister, and one to Shannon) and kept one bag so that we can make more...because it is SOOOO yummy! ...So, if you'd like one, let me know, and we'll pass it on to you! :)

Friendship Bread

NOTE: DO NOT use any type of metal spoon or bowl!
DO NOT refrigerate!
If air gets in the bag, let it out.
It is normal for the batter to rise, bubble and ferment.

Day 1: Do nothing. (Make sure your bag is dated)
Day 2: Mush the bag.
Day 3: Mush the bag.
Day 4: Mush the bag.
Day 5: Mush the bag.
Day 6: Add 1 cup of flour, 1 cup of sugar and 1 cup of milk to the bag. Mush the bag.
Day 7: Mush the bag.
Day 8: Mush the bag.
Day 9: Mush the bag.
Day 10: Follow the instructions below.

Pour the entire contents of bag into a non metal bowl and add:
1 ½ cup flour
1 ½ cup sugar
1 ½ cup milk
Then, put one cup of the batter in four separate gallon baggies. (So, 4 cups total)

Now, for the rest…
Preheat oven to 325.
To remaining batter add:

3 eggs
½ cup milk
2 tsp. cinnamon
1 ½ tsp baking powder
1 ½ tsp salt
2 cups flour
1 cup oil (or ½ cup oil, ½ cup applesauce)
1 cup sugar
½ tsp vanilla
½ tsp baking soda
1 large box of instant vanilla pudding


Grease loaf pans (I used two 8 x 3 ¾ x 2 ½ sized metal pans). Mix additional ½ cup sugar with 1 ½ tsp cinnamon. Dust the greased pans with half of the mixture. Pour batter evenly in pans and sprinkle with the remaining mixture over the top. Bake for 1 hour. Serve warm or cold.

Should the bag not be passed on to a friend on the 10th day, be sure to tell the recipient which day the bag is on when it is presented. The date lines can be used to keep track of the day you are on. … If you are keeping a bag for yourself, you will be baking every 10 days! Enjoy!

Only the Amish know how to create the “starter.” So, if you give all of your bags away, you will have to wait until someone gives you a “starter!”

Friendship isn't a big thing - it's a million little things. ~Anonymous

I still prefer the canned kind!

I decided that it was time for me to try fresh asparagus, since Matt likes the canned kind so much! And, this was good...but I still prefer canned! ...

Sesame Asparagus

6 fresh asparagus spears, trimmed
1 tablespoon butter
1 teaspoon lemon juice
1 teaspoon sesame seeds


Place asparagus in skillit and sprinkle with salt. Add 1/4 cup water and bring to a boil. Reduce heat and cover. Simmer for 4 minutes. Melt butter and add lemon juice and sesame seeds in separtate bowl. Drain asparagus and drizzle with butter mixture.

Our $413.74 Sandwich

When we were waiting in the waiting room for Matt's MRI, the Food Network was playing for the whole 2+ hours that were were there. We watched all kinds of chefs prepare their masterpieces. I was amazed at how entertaining it really was. ... But, the thing that looked the yummiest was this sandwich. Matt and I both decided that we had to try it. It seemed so different and good. ...So, last night, we made them, and MMMM MMMM! It IS so good! It may not be worth the $413.74 we spent to see the show, but it'll be one we make again, for sure!

Apple Bacon Grilled Cheese Sandwich
Ingredients:
bread (of your choice)
12 ounces Cheddar, sliced
3 tablespoons unsalted butter
bacon (cooked to desired crispiness)

1 green apple, thinly sliced

Directions:
Heat large skillet over medium-low heat.
Assemble sandwich: Top bread with slices of Cheddar, 3 pieces of bacon, apple slices and additional Cheddar. Place the remaining bread on top and spread with butter. Place on skillet buttered-side down and butter the remaining side. Cook until cheese is slightly melted and bread is browned. Flip the sandwich and continue to cook until cheese is thoroughly melted and sandwich is golden brown.

Clean Plate

A while back, I served this when we had some friends over for dinner and totally forgot to take a picture of it before it was ALLL gone! ... At least that proves it was yummy!
Chicken & Rice Bake

Ingredients:
1 can cream of mushroom soup
1 can cream of chicken soup
1 can French onion soup
1 1/2 cups uncooked rice
4 chicken breasts (pounded thin and seasoned with salt and pepper)

Mix soups and rice in mixing bowl. Add about 1/3 can of water to the mixture. Spray 9x13 pan with PAM. Pour 3/4 of mixture into pan. Lay chicken breasts on top. Pour rest of mixture on top of chicken. Seal with foil and bake at 350 for 1 hour.

Who says it just has to be for the winter?

This yummy recipe has become a favorite around our house! We make it lots in the fall/winter and even some in the spring/summer! It's my favorite thing to cook for big groups...so easy and such a crowd pleaser!

Taco Soup

Ingredients:
1 lb. ground beef
1/2 cup chopped onion
1 can green chilies (do not drain)
1 can stewed tomatoes (do not drain)
1 can Ranch Pinto Beans (do not drain)
1 can corn (do not drain)
1 1/2 cup picante sauce
Taco Seasoning
1/4 t garlic powder

Brown the ground beef with the onions. Add the rest of the ingredients and stir. Simmer on low for as long as desired or heat on low all day in a crock pot. I usually double or triple the recipe for large groups! YUMMMY!

Will Power

I had made this recipe before, but it had been a long time. So, when it came time to take a dinner to the Carroll Family, I decided it would surely be a hit! It smelled so yummy...and took LOTS of will power to not take a big 'ol bite right out of their dessert! :)

Cherry Chocolate Chip Bars

INGREDIENTS
1 (16 ounce) package of refrigerated chocolate chip cookie dough
3/4 cup quick-cooking oats
1 (8 ounce) package of cream cheese, softened
1/3 cup sugar
1 egg, slightly beaten
1 teaspoon vanilla
1 (21 ounce) can Cherry Pie Filling

DIRECTIONS
Preheat oven to 350 degrees F. Lightly grease an 8x8x2-inch baking pan and set aside. In a large bowl, break the cookie dough into chunks. Knead in the oats. Press two-thirds of the mixture into the pan. Bake for 12 to 15 minutes or until crust is set. In another bowl, beat cream cheese and sugar until smooth. Stir in egg and vanilla. Carefully spread cream cheese mixture evenly over the crust. Top with Cherry Pie Filling. Dot with the remaining cookie dough. Bake for 20 to 25 minutes or until set and lightly browned. Cool completely, cover, and chill for 2 hours before serving.

My "Crunchy?" Pasta

Last week, when my parents came in town for Easter, I knew we'd be eating out a bunch. So, I made this for dinner (compliments of Meredith, of course) one night and it was a hit...all around! ... Except Matt didn't love the sun-dried tomatoes! He thought they were too crunchy!?!? Whatever! They weren't crunchy! I loved them! :)

Sun-Dried Tomato Bow Tie Chicken Pasta

4 chicken breasts
3/4 package bow tie pasta

garlic salt
1/2 onion
1/2 cup sun dried tomatoes
1 can sliced black olives
1 jar of alfredo sauce (I used the Classico Sun-Dried Tomato kind!....mmmm!)

Parmesan cheese

Boil pasta as directed. Chop up onion, sun-dried tomatoes and olives and saute them in a tablespoon of olive oil until tender. Add alfredo sauce and simmer until heated through. Add sliced grilled chicken (I grilled 4 chicken breasts on the Forman) and Parmesan cheese!

Easy Lasagna

Lasagna Toss

1 lb. lean ground beef
2 green peppers, chopped
3 cloves garlic, minced
1 jar (26 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup Zesty Italian Dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup Shredded Mozzarella Cheese

Brown meat in large saucepan; drain.
Add peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; cover.
Cook on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

***And, if you didn't read the recipe close enough and bought regular lasagna noodles instead of the oven-ready ones, {like I did...oops!} just do this...

Substitute 12 regular lasagna noodles, broken into small pieces, for the oven-ready noodles. Increase water to 2 cups and cook 30 min., stirring occasionally.

Thank you, grocery stores, for Rotisserie Chickens!

Raw chicken is so yucky to me! I, obviously work with it all of the time, but it is YUCKYYYY!! So, when a recipe allows me to use a pre-cooked rotisserie chicken, I'm all for it! And this one is so easy and got a thumbs up from the fam! ...I served it with black beans, guacamole and tortilla chips!

Cheesy Chicken Roll-ups
Large Flour Tortillas (I used the green Spinach tortillas)
1/2 cup Salsa
2 cups shredded cooked chicken (rotisserie)
1 cup Shredded Colby & Monterey Jack Cheese
2 cups shredded lettuce
1 large tomato, chopped

Heat oven to 350°F. Top tortillas with salsa, cheese and chicken. Fold in opposite sides of tortillas, then roll up burrito-style. Place seam-sides down in baking dish. Top with cheese.
Bake 15 min. or until cheese is melted. Sprinkle with lettuce and tomatoes.