Mixed Reviews

A while back, I got this recipe from KRAFT and have been anxious to try it. Since all we seem to eat is chicken, I'm always happy to find a good beef recipe...and, in my opinion, I think I found a good one!

Here were the mixed reviews from the guys at my house:

"Another home run, baby! I mean, this is really good! Mommy's a good cook, huh Quinn!?" -Matt Poe

"Blechhhhh! {insert gagging here!}" -Quinn Poe

So, long story short, Matt and I loved it...Q hated it! He had much more fun making bracelets out of the noodles! Oh well!

Beef Noodle Bowl

8 oz. linguine, uncooked
3 cups broccoli florets
3 carrots, peeled, sliced (about 2 cups)
2 tsp. oil
1 lb. beef sirloin steak, cut into strips
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup teriyaki sauce

1 T. ground ginger

COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.

MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing, ginger and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.

DRAIN pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.

Some Like it HOT!

Since I am a huge fan of chicken salad, I decided that I must try Annalee's Hot Chicken Salad recipe. And, it is G-double O-D! And easy! My little man even approved and ate bit spoonfuls.

Hot Chicken Salad

2 C cooked, diced chicken (or canned chicken)
2 C sliced celery
1/2 C sliced almonds
1/2 t salt
2 T lemon juice
2 t onion flakes (or grated onions)
3/4 C mayonnaise (I used Fat Free)
1/2 C grated cheddar cheese
1 C crushed potato chips

Preheat oven to 375 degrees. Combine all ingredients in bowl (except the cheese and chips, set them aside for later). Pile the mixture lightly in a baking dish. Top with cheese and potato chips. Bake 15-20 minutes at 375 degrees F. Serve hot!

This picture is after Matt and Q got their servings! :)

Finger-lickin' good

A few nights ago, I made this yummy dish that I got from Meredith. Q wasn't a fan of it, but Matt totally licked his plate clean! I laughed so hard at him getting the last bits of sauce off of his plate with his fingers! ...It's a recipe that I will definitely make again and again!

Cream Cheese Chicken

(a crock-pot recipe)

1 envelope dry Italian salad dressing

8 oz. cream cheese

1 can cream of chicken

1/4 cup water

4 boneless, skinless chicken breasts

Put chicken in crock pot. Combine salad dressing & water. Stir and add to chicken. Cover & cook on low for 3 hours. Combine cream cheese and soup until blended. Add to chicken. Cover and cook on low for 1 hour. Serve with noodles or rice. Lick your plate clean! :)

A "Family" Favorite

Ever since Shannon gave me her recipe for Ritz Cracker Chicken, it has been a favorite around our house. It is often requested by Matt ...and even more so by Brad. (Matt's Two-Five partner) I know that when I make it, I'll have NO leftovers! And, I don't mind making it because it is SO easy!
Ritz Cracker Chicken

2 sleeves of Ritz crackers
2 cans chicken (this is my easy way, you can use "real" chicken if you prefer)
1 can cream of celery
1 can cream of chicken
8 oz. sour cream
1 stick of butter
pepper

Spray 9x13 baking dish. Crumble sleeve of crackers on the bottom of the pan. Add chicken on top of crackers. Mix cream of celery, cream of chicken, sour cream, and pepper. Pour over chicken. Crumble other sleeve of crackers and put on top. Pour 1 stick of melted butter on top of crackers. Bake at 350 degrees for 30-35 minutes.

Who Needs Olive Garden?

This Bruschetta Chicken is one of my favorite things to make. It's so yummy, so easy and tastes like it came from a restaurant! Can't beat that!

Grilled Bruschetta Chicken

4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
1 tomato, finely chopped
1/2 cup Shredded Mozzarella Cheese
1 tsp. dried basil leaves (or more)


PLACE large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.
GRILL chicken on uncovered side of grill 6 min.

***OR USE THE GEORGE FORMAN GRILL LIKE I DO!!! SO MUCH EASIER!!!***

Meanwhile, combine remaining dressing, tomatoes, cheese and basil.

Place cooked chicken in baking dish and top with tomato/cheese/basil mixture. Heat in oven at 25o for 10-15 minutes.

Serve with spaghetti noodles topped with butter/basil sauce! (Just melt butter in microwave and stir in dried basil)

Christmas Treats

This year, as part of the church staff's Christmas gift from the Poe Fam, we decided to make Matt's favorite Christmas treat...Peanut Butter Balls! His mom has made them for years and he insisted that we make our own batch this year! We also made some yummy Brownie Truffles to add some variety and packaged them in the cutest little boxes from Hobby Lobby. With the help of my two elves, they turned out really yummy and pretty fancy looking! ...And, they're easy as can be...just prepare for a mess!

Rolling and dipping away...

Brownie Truffles...

Peanut Butter Balls...

In the box...
Ready to go...after a cute tag and ornament are tied to the handle...

Brownie Truffles

1 box of brownie mix (with Chocolate Syrup Pouch...Betty Crocker)
1/4 cup water
2 tablespoons light color Karo Syrup
Coatings/sprinkles/nuts of your choice

In a large bowl, stir together dry brownie mix, chocolate syrup from pouch, the water and syrup until well mixed. Scoop 1 tablespoon of the brownie mix and roll mixture into a ball. Roll ball over topping to coat the entire ball. Place on ungreased cookie sheet. (Makes aprox. 28 truffles) Chill in refrigerator for 1 hour. Serve chilled or at room temperature.

{Can be stored 3 to 4 days at room temp , 1 week in the refrigerator or 3 months in the freezer!}

***

Peanut Butter Balls

1 lb. powdered sugar
lots of peanut butter
little bit of water
Chocolate almond bark

Mix peanut butter, powdered sugar and water until you get a play-doh consistency. Refrigerate until chilled. Roll balls and dip in chocolate. Place on wax paper until set. Drizzle lines with chocolate to add detail! EAT EAT EAT! YUM!

Peppermint Marshmallow Stir Sticks

For our playgroup Christmas party, I made these fun little stir sticks to put in the Egg Nog or Coffee...Here's how to make them...

Powdered Sugar (Sifted)
Candy Canes or Peppermints
Water
Large Marshmallows
Sticks

Add a teaspoon (at a time...3 total) of water to one cup of sifted powdered sugar. Stir until it becomes a think glaze. Dip half of the marshmallow in glaze, lightly shaking to remove excess. Roll glazed end of marshmallow in finely crushed candy. Place on waxed paper coated side up to set. Thread on skewers and serve.

Sopapilla Cheesecake Bars

Sopapilla Cheesecake
2 cans of Pillsbury Brand crescent rolls
2 cups sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
2 (8 oz.) packages cream cheese, softened (not low fat or fat free)
1 stick butter
***
Preheat oven to 350F. Lightly press seams together on 1 can of crescent rolls into bottom of 9 X 13 inch pan. Mix cream cheese, 1-1/2 cup sugar and vanilla until creamy. Spread over rolls in pan. Cover with other can of rolls, lightly press seams together. Melt butter and pour over top. Mix 1/2 cup sugar and 1/2 tsp. cinnamon, sprinkle over top. Bake for 35 minutes. Cool, cut and serve. It is best to bake it on the day you want to serve it. Refrigerate left overs.
Enjoy!

Quinn sure enjoyed the mixture! ... One of the joys of being a kid...licking the beaters...mmmmmm!

Going Green!

Well...not really...but I'm doing a few things that would be considered "green!" I try my best to always take in my reusable shopping bags when I grocery shop and I've started making my own detergent. Yesterday, I made my second batch, and I really like it...Homemade Detergent

Buy:

1 bar of soap

1 box of Arm and Hammer Washing Soda

1 box of Borax

10 gallon tote

HEAT 4 cups of water on stove. Grate soap and add to water. DO NOT BOIL!

Pour 2 gallons of hot water into container. Pour soap mixture in and stir. Pour 1 cup of Washing Soda in and stir. Pour 1/2 cup Borax in and stir! STIR, STIR, STIR!

Put lid on tight and let sit for 24 hours so it makes a gel. Use 1 cup per load!

German Chocolate Cake

{picture taken Christmas 2006}

{Here are two important ingredients...my Gackey used this kind of vanilla as her perfume!}

My mom spoils my husband...I guess I shouldn't be surprised! Since she found out that he LOVES German Chocolate Cake (it was his groom's cake at our wedding), she has made it for him countless times...and it's not a small task! So, if you love German Chocolate Cake, here is the recipe to use...it is YUM...and a perfect breakfast! {If you know me, you know I LOVE junk for breakfast!} Happy baking!

German Chocolate Cake
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1/2 cup water
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs, separated
1 tsp. vanilla
1 cup buttermilk

PREHEAT oven to 350°F. Cover bottoms of 3 (9-inch) round cake pans with wax paper; grease sides of pans. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

MIX flour, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.

BEAT egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small metal spatula around cake layers in pans. Cool in pans 15 min.; remove layers from pans to wire racks. Remove and discard wax paper. Cool cake layers completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

Coconut-Pecan Frosting
4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (about 2-2/3 cups)
1-1/2 cups Chopped Pecans

BEAT egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

ADD coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.

USE to frost your favorite cake or cupcake recipe.

Melt-in-your-mouth Shower Mints

For as long as I can remember, my mom has been making little "bootie mints" for baby showers! ...And, ever since I've been old enough to appreciate them, I feel that a shower is incomplete if the aren't there! They are YUMMY...and you can't help but eat the 'dough' as you're spending the ridiculous amount of time making them...So, for your next shower, treat the mommy-to-be with these...she'll thank you, I'm sure! :)

Cream Cheese Mints (or "kay dee' to Quinn)

1-8 oz package of cream cheese

2 lbs. powdered sugar

1 1/2 teaspoon peppermint extract

choice of food coloring

Mix cream cheese and peppermint. Add food coloring until you reach desired color. Mix in sugar... kneading with hands until consistency is like stiff pie dough. Coat rubber candy mold with granulated sugar before placing mixture in to make individual mints!

This recipe makes a TON!

Jessica's Yummy Squash Dish

When we had first become friends with Matt and Jessica, they had us over for dinner and Jessica made this scrumptious squash dish. I think it was what sealed the deal on our friendship! :) It's super easy and super yum! ... And, since I forget how to make it EVERY time (I don't know why, it's not hard), I figured I'd add it here so that I can stop calling Jessica when I'm at the store! Enjoy!


Sweet Squash Side Dish
yellow squash
red onion
sugar
salt
pepper
Vegetable Oil


Cut squash and chop onion. Cover the bottom of a small skillet with Vegetable Oil. Heat and add squash and onion. Stir in a few tablespoons of sugar and salt and pepper to taste. Cook on medium heat until squash is done.

My Alternative to Chips

I love making sandwiches at home for lunch but get sick of chips with them every time. So, one day, I decided that I wanted to have some yummy pasta. (Kind of like the side pasta at Hickory Street Cafe in Abilene...yum!) So, I concocted this and it's now a household fave...Q and Matt both really like it and it's super easy!

My "Great-With-Sandwiches" Pasta
Curly Colorful Pasta
Green Olives (&/or black if desired)
Kraft Sun Dried Tomato Vinaigrette
Kraft Ceaser Vinaigrette with Parmesan
Salt
Pepper

Cook the pasta according to package. Drain and spray with cold water in colander until no longer hot. Put in bowl and stir in dressings, olives, salt and pepper to taste. Refrigerate for a few hours before eating. ...And, it's great the next days for a snack!

Breakfast for Supper

Honestly, breakfast for supper has never really been my favorite thing. But, after seeing a yummy recipe on Sunni's blog and seeing another in my Parenting magazine, I combined the two for a scrumptious quiche.

Quickie Quiche

1 (9 inch) frozen pie crust

5 slices of bacon (I even bought the pre-cooked kind...easy!!!)

1 cup shredded cheddar cheese

1 1/2 cup shredded Monetary Jack cheese

1- 4oz can of green chilies

3 eggs
1 cup milk

salt

pepper

garlic salt

Whisk eggs, milk, salt, pepper, and garlic salt- Set aside

Sprinkle cheeses in pie shell- reserving 1/2 cup for top. Sprinkle green chilies and bacon over cheese. Pour egg mixture on top and sprinkle remaining cheese.

Bake at 350 degrees for 35-45 minutes...or until knife comes out clean.

I served this with some grilled smoked sausage, strawberries & bananas, and fresh roma tomatoes! It was yum! ...

Matt said that he would love to have it again! (I always ask that when I make something new and it lets me know if he really liked it or not!) We had Matt's buddy, Jared, over and he loved it too!!! (Even went back for seconds) And, Q ate lots of sausage and bawberries, some yogurt and a few bits of quiche...such a good eater!

Gackey's Brownies

To start off my new "domestic" little blog, I have to share my Gackey's famous brownies! I think they're usually called "Blonde Brownies," but not around my house...to me, they've always been "Gackey's Brownies!" ...and they're easy and delicious!
ENJOY....

Gackey's Brownies
1/4 c. butter or margarine
1 c. brown sugar (packed)
1 egg
3/4 c. flour
1 teas. baking powder
1/2 teas. salt
1/2 teas. vanilla (or more...because I love it)
pecans

Mix all ingredients together and put in greased 8x8 glass pan.
Bake at 350 degrees for 30 minutes

Quinn's first taste of Gackey's brownies...he wasn't sure if he liked it or not...but he'll learn...