Before the game...

Before Matt's basketball game the other night, I knew he'd need to eat, but he'd need something light! This new recipe was the perfect choice! We loved it!!! And, it's yummy leftover!

Quick Chicken-Parm Pasta
2 cups rotini pasta, uncooked
1 pkg. (10 oz.) frozen chopped broccoli
1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Italian Style Chicken Breast Strips (or any type of pre-cooked fajita type strips)
2 Tbsp. olive oil
1/4 to 1 cup Grated Parmesan Cheese
1 tomato, coarsely chopped


Cook pasta as directed on package, omitting salt. Meanwhile, microwave broccoli in medium microwaveable bowl on HIGH 5 min. Stir in chicken. Microwave 2 min. or until heated through; drain.
Drain pasta; place in large bowl. Add oil and cheese; toss to coat. Add broccoli mixture and tomatoes; mix lightly.

During the game...

Made this the other night! It actually went with our dinner, but it would be a great "game snack!" One the guys will surely appreciate!!!

Beer Cheese Spread
2 cups finely shredded cheddar cheese
1/4 cup beer
3 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder
Toasted pita chips, assorted crackers, and/or tortilla chips
 
Let the cheddar cheese stand at room temperature for 30 minutes. In a medium bowl combine cheese, beer, tomato paste, Worcestershire sauce, and garlic powder. Beat with an electric mixer on medium speed until combined. Cover and chill for 2 to 24 hours. Serve with pita chips. Makes about 1-1/2 cups (twelve 2-tablespoon servings).

A Bachelor Basic

When Matt was a bachelor, this was one of his staple meals! And, when we started dating/got engaged/were newlyweds, we dined on it frequently as well! It was quick and easy...and, I even came to crave it! ...Honeslty, it had been years since I'd thought about this tasty treat, and when we made it a few weeks ago, it took me back! I must admit that I still LOVE it!...who cares how "bachelor" it is!?

Bachelor Matt's Chicken & Rice

1 package of Knorr Chicken rice side
1 can of white chicken

Make the rice according to packet directions. Add chicken half way through cooking time and continue to boil. Serve with good 'ol Saltine crackers.

Hot Wings in a Bowl

If I had known that two days after eating this soup on a 70 degree day we’d have snow, I would have saved it…but, oh well! :) Only in Texas, right? … This is a YUMMY and easy “guy-friendly” soup recipe. We actually had two of Matt’s friends over to eat it and they definitely enjoyed! … It’s like hot wings in a bowl…if that’s not manly, I don’t know what is!

Buffalo Chicken Soup

1  2-1/4 to 2-1/2 lb. deli-roasted chicken, skinned, boned, and coarsely shredded
2  Tbsp. butter
1/2  cup coarsely chopped celery
1/2  cup chopped onion
2  14-oz. cans reduced-sodium chicken broth
1-1/2  cups milk
1  tsp. bottled hot pepper sauce (we used Chipotle Tabasco)
1-1/2  cups mozzarella cheese (6 oz.)
1-1/4  cups shredded colby jack cheese (the recipe called for crumbled blue cheese, but we’re not fans) (5 oz.)
1/2  cup shredded Parmesan cheese (2 oz.)
1/3  cup all-purpose flour
extra Bottled hot pepper sauce (optional)

In large pot, melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 teaspoon hot pepper sauce.

In bowl toss together mozzarella, 1 cup of the colby jack (or blue cheese), Parmesan, and flour. Add gradually to soup, stirring after each addition just until melted. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings.

Grasshopper?

I have no idea who or why mint+chocolate is often called grasshopper, but who cares!?!?!? This cake is FABULOUS! I mean YUMMY!!! I added way more mint extract than they called for and more green food coloring too! LOVED IT, LOVED IT, LOVED IT! :)  This may have become a St. Patrick’s Day tradition! Grasshopper Fudge Cake

1 box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
2 teaspoons mint extract
3 egg whites
12 drops green food color
1 jar (16 oz) hot fudge topping
1 container (8 oz) frozen whipped topping, thawed

Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

Make cake mix as directed on box, using water, oil, 1 1/2 teaspoons of the mint extract and the egg whites. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.

Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn; repeat cutting for swirled design.

Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.

Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon extract, and remaining 9 drops green food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with mint candy pieces or sprinkles. Store covered in refrigerator.

Lucky Fish

I have had this recipe bookmarked from Cara’s blog for some time now, but just now got around to trying it. Even though her pictures look WAY different than mine, it was really good. I think she used the “sprinkly” parmesan cheese and I used the kind that comes in the tub!? Not sure! Regardless, it was yum! The fish just crumbled apart when we put it on top of our rice! And, the green bell peppers made it fun for our St. Patty’s Day meal! :)  Tilapia Bake

4 tilapia filets
1 tsp salt
1/2 tsp pepper
1 cup chopped onions
1 green {or red} bell pepper, chopped
1/2 cup {1 stick} butter, melted
1 tbsp Worcestershire sauce
1 cup grated Parmesan cheese

Preheat oven to 350.  Spread the onions & peppers in a 13x9 baking dish. Season the fish with salt & pepper and place on top. Pour the butter on top of the fish and then sprinkle with Worcestershire sauce. Bake for 25 minutes {or until cooked through}.  Remove from oven & sprinkle fish with parmesan cheese.

Place under the broiler for about 2 minutes or until cheese browns.  Remove from dish and serve peppers & onions on top of fish. Serve on bed of white rice.

That’s Amore!

I recently found this recipe on Betty Crocker’s website and couldn’t wait to try it! I thought it would be something I would love and that Matt would entertain! But, WAS I WRONG! I think he raved more than I did!!! The next evening, he even said, “Well, it’s good…but it’s not like last night!” … Needless to say, this WILL be made again. …

And, when you look at the recipe, know that we added WAY more cheese than they told us to! :) Rustic Chicken Pizza

1 can (13.8 oz) refrigerated classic pizza crust
1/2 cup ranch dressing
2 tablespoons freshly grated Parmesan cheese
2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 box (9 oz) frozen spinach, thawed, squeezed to drain
1 1/2 cups shredded Asiago cheese (about 4 1/2 oz) {comes in the container like Parmesan cheese}
3 plum (Roma) tomatoes, sliced

Heat oven to 400°F. Lightly spray 12-inch pizza pan with cooking spray. Unroll pizza crust dough; place in pan. Starting at center, press out dough with hands to edge of pan.

Bake crust about 6 minutes or until crust begins to dry. Meanwhile, in small bowl, mix dressing and Parmesan cheese.

Remove partially baked crust from oven. Spread dressing mixture over crust. Top with chicken and spinach.  Sprinkle with Asiago cheese. Top with tomatoes.

Bake 15 to 20 minutes longer or until cheese is melted and crust is golden brown. Cut into wedges. And, look what was at my feet as we were eating. We’re keeping Zoe for a few weeks…and, along with our two puppies, I’d say she was a fan of the pizza too! … {But…shhhhh…don’t tell Slickpaw that we sneak her bites! :)

Every "Letter of the Week" Needs a Dessert Like THIS...

When I googled "S'mores" recipes for Quinn's S week, Betty Crocker gave me the perfect choice! And, MY was it yummy!

Confession: My preggo self loved this for breakfast, dessert and an occasional afternoon snack! :)

S'mores Brownies
1 box (1 lb. 6.5 oz)  brownie mix (with chocolate syrup pouch)

Water, vegetable oil and eggs called for on brownie mix box
3 cups miniature marshmallows
graham crackers, broken into small pieces
2 milk chocolate candy bars (1.55 oz each), broken into 1-inch squares

Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. Make and bake brownies as directed on box for 13x9-inch pan, using water, oil and eggs.

Set oven to broil. Immediately sprinkle marshmallows and graham crackers over warm brownies. Broil about 4 to 5 inches from heat 30 to 60 seconds or until marshmallows are golden brown. (Watch carefully marshmallows and graham crackers will brown quickly.) Sprinkle with chocolate candy. To serve warm, cool about 30 minutes. For brownies, cut into 6 rows by 4 rows.

A Keeper

While we had company over a few weeks ago, I stepped out on a limb and made a new Southern Living dessert recipe! And, I was SO glad that it was a keeper! Everyone raved...and, I'll make it again, FOR SURE! Enjoy!

Banana Bread Cobbler

1 cup self-rising flour
1 cup sugar
1 cup milk
1/2 cup butter, melted
4 medium-size ripe bananas, sliced
Streusel Topping
Vanilla ice cream

Preheat oven to 375°. Whisk together flour and next 2 ingredients just until blended; whisk in melted butter. Pour batter into a lightly greased 11- x 7-inch baking dish. Top with banana slices, and sprinkle with Streusel Topping. Bake at 375° for 40 to 45 minutes or until golden brown and bubbly. Serve with ice cream.

Streusel Topping
3/4 cup firmly packed light brown sugar
1/2 cup self-rising flour
1/2 cup butter, softened
1 cup uncooked regular oats
1/2 cup chopped pecans

Stir together brown sugar, flour, and butter until crumbly, using a fork. Stir in oats and pecans.

Dressing...with a KICK...

We recently went to some new church friend's house for dinner. Not only did we fall in love with their family, but we fell IN LOVE with their homemade dressing recipe! I seriously COULD NOT stop thinking about it after that evening. And, sweet Irline even made me some and brought it to church! :) Since it's something that she just makes according to her taste, she doesn't have a recipe, but she gave me a pretty good idea of how to make it. I haven't done it on my own yet...but I can't wait to try!

Here are the ingredients:
buttermilk ranch
fresh cilantro
jalapeno
honey
lime

And, she said...
Try 1 cup ranch, 1 cup of cilantro leaves (do not include the stem), half of jalapeno with some seeds (it's the seeds that gives the spice so it's up to you how spicy you want it) and about 2 tbs of honey. I use a magic bullet to blend all together. You can use a food processor, however a blender may be too big. And don't forget the lime!

And, even though I think it would be good on ANYTHING (especially a great chicken nugget dip), she served it over salad with cheese, tomato, beans and corn! It was GOOOOOODDD!

Chick-fil-a-ish!

 

I recently used this recipe and made little chicken nuggets instead of strips! I took it to our church’s Mom’s group, served with BBQ sauce, and EVERY SINGLE ONE of them was gone by the end! I must admit that I think I liked them better as little nuggets! … Thanks again, Meredith, for this great recipe!

I will NEVER make my kid’s birthday cakes!!!

I AM NOT…I REPEAT…AM NOT a cake decorator/baker/or anything of the like! It is SO hard to me. My cakes always stick, the icing is always too thick or too runny, and the finished product always looks like poo! Thankfully, they still taste good…and, if I’m making a cake, I know that the fact that I made it will overshadow how ugly it is.

So, for Mammer’s birthday, I made another attempt at a cake…and FAILED miserably! But, at least the strawberries were huge and pretty…and it tasted YUMMMMMMYYYY!!! And, if you’re aware of my preggo love for Strawberry Soda, you know that this was right up my alley! Strawberry Soda Cake
1 - package Strawberry Cake mix (any brand)
1 1/3 cups Strawberry Soda
(strawberry soda is substituted for the amount of water on the cake mix)
2 - 3 Eggs (if you want it lighter and fluffier use three eggs)
1/3 cup vegetable oil
1 – 2 lbs Fresh Strawberries (Sliced)

Add cake mix to a large mixing bowl. Add egg, oil and strawberry soda. Beat until smooth. Pour into two round cake pans that have been greased and floured. Bake as directed on cake mix or until toothpick inserted comes out clean. When cake is done remove from oven and cool in pans for 15 minutes. Then remove to a wire rack and completely cool. Frost first layer with icing and arrange sliced strawberries on top. Add the second cake layer and frost top and sides with more icing and top with more sliced strawberries. Save one whole strawberry for the middle of the cake. Gently slice and fan the whole strawberry, Place on top in the middle of the cake.

Measurements vary depending on what brand of cake mix you use. Follow the directions on the back of the box substituting strawberry soda for the amount of water listed. Also add the amount of eggs and oil stated on the mix, I use Duncan Hines.

 

***For my icing, I made a typical cream cheese kind. Cream Cheese, Powdered Sugar and Vanilla!

Ole!

Here's another goodie that I got from a freind's recipe blog! And, after a F.I.T. from the little man because he didn't want to try it, he gave it a taste and then said, "I think I'm gunna need to use my fork!" In other words, he liked it! Little stinker! We'll make this again, for sure!

The Carrol Family's Fiesta Chicken
2-3 boneless skinless chicken breats, uncooked

1 can of Fiesta Corn
1 –1 1/2 cup{s} Salsa
Shredded Cheese

Preheat oven to 400. Tear pieces of foil for each piece of chicken. Place chicken breast in the center of the foil. Evenly divide the salsa and pour on top of the chicken. Divide the can of fiesta corn and pour on top of salsa/. Fold the foil over the top and close the edges tightly! Place foil packets on cookie sheet.

Bake at 400 degrees for 30+ minutes and remove. (Make sure your chicken is done...bake more if needed)

Open packets and top with shredded cheese. Place back in the oven for 2 mintues with foil packets open so the cheese can melt.

Serve over white rice and top with sour cream!

A twist on Banana Bread

When the bananas were starting to turn this time around, I went to cooks.com and found an easy banana bread recipe that did not disappoint. I thought it was fun that it was for bars...and even though I didn't have a jelly roll pan, I followed those instructions. It wasn't super sweet, but made a great, quick breakfast for a few days.


EASY BANANA BARS

3 lg. over ripe bananas (or 4 small)
3/4 c. sugar
2 eggs
1/2 c. nuts
2 c. flour
1/2 teaspoon salt, optional
1 teaspoon baking soda
Mix all ingredients. Put in 5 x 9 inch loaf pan that has been greased with shortening.
Bake at 325°F degrees for 1 hour OR

BANANA BARS: Pour mixture into jelly roll pan, bake until toothpick comes out clean (sides will pull away from pan). Make a sugar (confectioners') and water mixture and drizzle over the top when cooled. Cut into squares.

***

Do you have a favorite banana bread recipe? If so, please share! I'd love to try more! :)

A Priceless Keepsake: Craft “Recipe”

I rarely {ok, NEVER} post anything on my domestic little blog that isn’t a recipe. But, when I did this little craft, I knew that I MUST share. …Once again, this idea is NOT my own, but I can’t remember where I found it. Regardless, the finished product is now one of my favorite things in my home…   See….isn’t it beautiful! I can’t wait to make many more
in the future…

Here are the step by step instructions…

1. Take a picture of your child’s silhouette. It doesn’t have to be anything spectacular…print it out as a 5x7. (or desired size) 2. Take an 8x10 sized canvas and paint the entire thing. with metallic white paint. Allow to dry completely! 3. Tape the silhouette picture of your child on top of the contact paper and carefully cut out silhouette with contact paper. 4. On dry canvas, adhere the contact paper silhouette to the center of the canvas. (Making sure all edges are stuck down) 5. Have your child paint the canvas with desired colors. Make sure to cover all of the white. (Tip: You may want to start by painting around the edges of the silhouette to give it an extra bit of “glue!”)6. Let dry completely!

7. Carefully remove silhouette.

8. Make touch ups, if needed.

9. Take skinny sharpie to write child’s name and date under silhouette!

10.Hang on the wall and admire!

Here’s a picture of the one that Q made for Mammer & Slickpaw for Christmas. They LOVED it! And, the one on my mantle I made a few months ago. Thiers is glued to a pre-printed canvas I found at Hobby Lobby. And, mine is glued on top of a really ugly print inside a vintage frame I found at a little shop in Abilene. Your possibilities are endless. And, I think it would make a beautiful wall collage if you have multiple kids! :) And, here’s one more fun idea…give this as a gift! All of the supplies are fairly inexpensive and the friend that I gave it to was the perfect recipient. She has three kids and I know she’ll enjoy making these sweet keepsakes! Happy creating!

Mexican Pot Pie

I recently clipped this recipe out of a magazine and am SO glad I did. It was EASY and was a hit. While we were eating it, Matt said, "so is this like a Mexican Pot Pie?" And, I thought it was the perfect description. Yum...and good leftover too! :) ...The only thing is that I think I could have sealed my crust better. It all kind of came out the sides... Fiesta Chicken Casserole
{I halved this recipe and made it in a much smaller dish...and, it only took one pie crust to lay over the top!}
1 package (15 ounces) refrigerated pie crust (2 crusts)
1 jar (16 ounces) Chunky Salsa
1 can (10 3/4 ounces) Cream of Chicken Soup
1 cup sour cream
8 ounces shredded Cheddar cheese (about 2 cups)
1 package (24 ounces) frozen whole kernel corn
2 cans (9.75 ounces each) White Chunk Chicken Breast in Water, drained
1 can (about 15 ounces) black beans, rinsed and drained

Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.
Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.

Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.

Bake at 400°F. for 40 minutes or until the crust is golden brown.

Yucky Ingredient...Yummy Appetizer

I recently found this fun recipe from my friend Cara's blog. And, these babies were a hit when I made them for a bunch of people that came over for the Texas game. I must admit, the miracle whip made me nervous, but even I loved them...and I HATE miracle whip!

Toasted Cheese Confetti Crackers
1 Family Size box of Triscuits
1 cup shredded mozzerella cheese
1/2 cup Miracle Whip Dressing or Real Mayonnaise

1/2 cup green onions, finely chopped
3 tbsp. chopped red pepper

Mix all ingredients together EXCEPT for Triscuits. Take a teaspoon of the mixture and place on top of the Triscuits. Place the topped Triscuits into the oven & broil for 2-3 minutes, or until bubbly. Watch carefully as they cook so they don't burn.

A Tangy Secret Salsa

I've never tried making my own salsa. It always seemed like too much trouble, But, when I saw this recipe in my new Southern Living, I had to try it...and, it is GOOD! My husband, the picky salsa eater extraordinaire, even approves. He's actually requested that I make it again...for all of his football watching friends the other night! ... And, I took that as a serious compliment! :) You should try it!!! ...If the picked okra turns you off, don't let it! It just gives it a little extra something...it's YUM!

Pickled Okra Salsa

5 whole pickled okra sliced
1/2 cup chopped sweet onion
4 tsp chopped fresh cilantro
1 tsp fresh lime juice
1/4 tsp salt
1/8 tsp freshly ground pepper
1 (14.5 oz can) diced tomatoes with mild green chilies, drained

Pulse first six ingredients and half of the tomatoes in a food processor 4 to 6 times or until thoroughly combined. {Stir in remaining diced tomatoes....or, pulse them all if you want a less chunky salsa!} Serve immediately or cover and chill. Store in refrigerator up to seven days. If refrigerated, let stand at room temperature for 15 minutes before serving.

Mimi's Specialty

These pictures got lost in the shuffle and I never posted one of my VERY favorite recipes. ...I'll never forget my first Poe Thanksgiving when I tried these for the first time!!! Mimi's Apricot Bars are always the most coveted item on the Thanksgiving menu. I seriously can't imagine Thanksgiving without them and Mimi always makes a TON to appease all of her fans. ...It's a tradition that will continue for always and a recipe that will ALWAYS make my mouth water!

Mimi's Famous Apricot Bars

1 box of graham crackers
(1 cup of graham crackers, finely crushed)
3/4 cup butter or margarine
1 cup sugar
1/2 cup milk
1 egg, slightly beaten
1 cup flaked coconut
1 cup pecans, finely chopped
3/4 cup dried apricots, finely chopped
1/2 teaspoon vanilla


Line a 13 1/2 by 8 1/2 pan with 15 squares of graham crackers. Melt butter in a saucepan. Stir in sugar, milk and egg. Cook, stirring frequently, until mixture is slightly thickened. (about 5 minutes.) Stir in graham cracker crumbs, coconut, pecans, apricots and vanilla. Spread over crackers in pan. Top with another layer of crackers. Glaze with powdered sugar glaze and let stand until glaze hardens. Cut into bars.

***

Apricot Bar Glaze

2 cups powered sugar, sifted
2 lemons, juiced
2 tablespoons butter, melted

Blend all together thoroughly.

Childhood Memories

Chow-Chow was something that I can vividly remember having as a kid. Matt had never heard of it...as like most people, I'm sure. But, it's good...kind of "pickly"...a relish with a bit of a kick. And, the time I remember it the most was when we ate our Black-Eyed Peas & cornbread on New Year's Day. So, this year, I tweaked an old favorite recipe by adding black-eyed peas and topping it with chow-chow. YUMMMMMYYYY! Matt didn't like the Chow-Chow, but Quinn did...and, he ate his entire helping of sausage and black-eyed peas! I was impressed.

New Year's Day Edition of Beans & Rice with Sausage

***

1 package of Beef Smoked Sausage

1 can of red beans

Nature's Seasoning

white rice

salt

pepper

Chow-Chow

***

Grill smoked sausage. (I use my trusty George Forman.) Cook rice. Heat beans with Nature's Seasoning. Cook rice and serve it topped with beans and cut up sausage. Top with Chow-Chow. Salt and Pepper to taste!