Taco Chicken and Chips

Do you have a lot of leftovers after Christmas? Do you anticipate leftovers after your New Years celebration? Looking for something yummy to eat before your New Years diet? This is a great way to use up your leftovers! I recently found this recipe in the most recent edition of my church's cookbook. I didn't have all the ingredients so I altered it to fit what I had in my kitchen. Feel free to do the same! I had leftover tortilla chips from a work potluck on Christmas, leftover cooked chicken in my freezer, and leftover shredded cheese and sour cream from an unknown time.

• 1 can cream of chicken soup
• 1 cup sour cream
• 1 teaspoon taco seasoning
• 2-3 cups shredded, cooked chicken
• 2 cups shredded cheese
• 1/2 cup chopped onion (optional)
• 1/2 cup chopped pepper (optional, but oh so pretty if you use different colored peppers!)
• 3-4 cups crushed tortilla chips (mine were a little stale and this still turned out great! Finally a way to use stale tortilla chips! :-)  )

Combine cream of chicken soup, sour cream, and taco seasoning. Mix and set aside. In a ungreased 2 quart casserole dish, cover bottom with half of your chicken. Top with half of soup mixture and pepper/onions. Layer half and cheese and half of chips. Continue with rest of chicken, soup mixture, onions/peppers, cheese, and chips. Pop in a 350 degree oven for 30 minutes.

***Time Saving Tip*** Whenever I am cooking chicken for a recipe and have some leftover, instead of throwing "extra" into the dish, I freeze it in a Ziploc freezer bag. I do the same thing with "extra" onions, peppers, ground beef, etc. Since I did this, it made the prep time for this meal FIVE minutes!!! This is also a great way to save a little money too. By not adding "extra" ingredients into your dish and instead freezing them, you may not need to buy a pepper at the store this week or a package of chicken and can just use what you alread have stored away in your freezer!

Slow Cooker Ranch Pork Roast and Potatoes

Dylan loves ranch flavored anything so when I came across this recipe on Six Sisters Blog I knew I had to try it. I had also been looking for good pork recipes. I like pork because it is a nice change from the usual chicken we eat. If you haven't noticed, many pork recipes contain fruit. I don't really do fruit and meat except during very rare occasions. It just really doesn't do much for me. I was excited to find this recipe! It was a hit!

• 2 1/2 pound pork roast (I used a pork loin roast, Six Sisters used a pork shoulder)
• 4-6 potatoes depending on size (I used six small potatoes)
• 8 ounces cream cheese (I used reduced fat and it was fine)
• 1 packet ranch dressing mix
• 1 can cream of chicken soup

Start by spraying your slow cooker with cooking spray. Cut potatoes in half and place in bottom of slow cooker. Place pork roast on top. In a bowl, mix together cream cheese, ranch mix, and chicken soup (I used a hand mixer). Spread evenly on top of roast. I cooked this on high for four hours. Six Sisters states that you can also do low for 9-10 hours. This makes a big meal and could probably serve eight people. I'm excited to take this with me to work tomorrow for round two! And I think we may be having it for supper tomorrow night too...

***If you have never been to Six Sister blog, check it out! They have great crafts and recipes!***

Honey Mustard Bacon Chicken

I have had awful cravings for bacon lately. When I saw this recipe on Pinterest, I knew I had to make it. It also reheated really well at work the next day and every one commented on how good it smelled. The chicken was really moist even after being reheated.

• 1/4 cup mustard
• 1/4 cup honey
• 2 Tablespoons mayonnaise (I used reduced-fat and it worked just fine)
• 5 strips of bacon
• 3-4 small chicken breasts (I used two large breasts and cut them in half width-wise with a kitchen scissors.)
• 1 cup shredded cheese (I used colby jack, it's what I had on hand)

In a large pan, cook bacon on the stove. Meanwhile, mix mustard, honey, and mayonnaise in a small bowl. When the bacon is done, set aside. (I always set my bacon on a plate lined with a couple pieces of paper towel to absorb some of the grease.) In the same pan briefly cook chicken each side. I did about two minutes on each side, just enough to start cooking the chicken. Pre-heat oven to 350. In a greased 11x7 inch pan or 9x13 inch pan, lay each piece of chicken in the bottom. Smother with honey mustard mixture. Top with bacon and cheese. Cover and bake for about 30 minutes or until juices run clear.

Sarah's Chex Mix

It's that time of year again! Snacks, snacks, and more snacks! It may be one of my favorite things about Christmas. Today I whipped up some Chex Mix. I used half my own way and half of the recipe on the box! I normally do not make Chex Mix for no reason but Dylan loves Chex Mix. Dylan and I have started a devotional this week called The Love Dare. It is a 40 day devotional and each day gives you a challenge or task for the day to focus on your marriage. So far a lot of the devotional has been about being thoughtful and showing love through actions. It focuses on being intentional in the way you relate and treat your spouse. The challenge for today is to do something thoughtful for your spouse. The one way to man's heart is through his stomach, right? I made him Chex Mix. I think we will like this special treat I made for him!

• 4 1/2 cups Rice Chex
• 4 1/2 cups Corn Chex
• 1 cup pretzels
• 1 cup roasted peanuts
• 1 cup corn chips
• 6 Tablespoons butter
• 1 1/2 teaspoons seasoning salt
• 3/4 teaspoon onion powder
• 3/4 teaspoon garlic powder

Pre-heat oven to 250. In a glass bowl melt butter in the microwave. Stir in seasoning salt, onion powder, and garlic powder. Set aside. In a large mixing bowl put Rice Chex, Corn Chex, pretzels, peanuts and corn chips. Pour butter/spice mix over top and stir gently until coated. Pour mix onto a jelly roll pan or cookie sheet. Bake for one hour, stirring every 15 minutes. After it is done baking, pour onto paper towels until cool. Store in an airtight container.

What thoughtful things can you do for spouse today?

Chocolate Chip Cake Bars

Do you have any recipes that while you are preparing them you find yourself flooded with memories? This is one for me. I still remember finding it in a Taste of Home or Quick Cooking Magazine when I was much younger. My mom always subscribed to these magazines as she loves to cook and bake more than I do! I remember all the times I made this recipe. I can taste these bars while I am mixing them. My mom was so great with letting me try new recipes and this is one that I have made time and time again. Sometimes she did not let me try new recipes because she has this keen fifth sense that a recipe will not turn out just by reading it! I still remember a couple years ago when I tried a new recipe for some type of oatmeal bars. They were a complete flop and did not turn out. She took one look at the recipe and said, "Oh, I saw that recipe. I knew it wouldn't turn out." Thanks for telling me in advance! :-) It was a good learning experience. I hope someday I can look at recipes and instantly know if they will turn out or not.  These bars are super quick to whip up - took me about 8 minutes!

• 1 yellow cake mix (18 1/4oz.)
• 1/4 cup brown sugar
• 1/4 cup butter, melted
• 2 eggs
• 1/4 cup water
• 1 1/2 cup chocolate chips

Mix the first five ingredients until well combined. Stir in chocolate chips. Dough will be very sticky! Grease a 9x13 inch pain. Pour dough evenly into pan. I have found that this spreads easiest with a knife. Bake at 350 for 20-25 minutes or until toothpick comes out clean. Cool completely.

Drizzle Glaze:

• 1/2 cup chocolate chips
• 1 Tablespoon shortening

Melt chocolate chips and shortening together in the microwave. WATCH IT CAREFULLY!!! (Don't burn it like I did today!) Drizzle over bars and let set.

***You can alter this recipe! Try different flavor chocolate chips! Peanut butter, butterscotch, dark chocolate, etc. You can also try different flavor cake mixes. Have fun with this recipe!***

Pizza Rolls (like Cinnamon Rolls)

So, I am pretty excited about these! I saw this idea on Pinterest but could not find a recipe so I made up my own. I even took a picutre! These are really fun. Start by using your favorite pizza dough recipe. I used The Pioneer Woman's. I tried to find a link to it on her website and cannot find it. I have her cookbook and it's in there. Any pizza dough will do. If you use store bought, you will want a couple rolls of dough. Pioneer Woman's pizza dough recipe makes two pizzas and I was able to get 24 pizza rolls out of it. Enough for dinner tonight, lunches tomorrow and probably one more day of lunches for two people. Here's what you need toget started:

• One recipe of pizza dough - enough for "two pizzas"
• 1 1/2 cups pizza sauce or spaghetti sauce
• 1 teaspoon Italian seasoning
• 2-3 cups shredded mozarella cheese
• 4 ounce package pepperoni
• Any other pizza toppings you desire, chopped

Roll the pizza dough into a large rectangle on a floured surface. Spread sauce evenly over dough. Sprinkle Italian seasoning over sauce and sprinkle with cheese. Add pepperoni over entire rectangle of dough and any other toppings you want. Start on the long edge and roll into a long log. Take a 9x13 inch pan or large circle pan and spray with cooking spray. Cut one to two inch sections and place in pan so that you can see all the goodies inside (like a cinnamon roll). They can lightly tough in the pan, but do not cram them in. Bake at 350 for 20-30 minutes, depending on the thickness of your dough.

Chili Meat Loaf

If you are new to reading this blog, you have yet to learn that I LOVE meatloaf. It has quickly become one of my favorite foods in the last year. One of the reasons of this is that my husband Dylan introduced me to the many joys of meatloaf sandwiches. I have come to love having meatloaf on Day 1 with mashed potatoes and green beans and then on Day 2 having meatloaf sandwiches comprised of bread, a little velveeta, and meatloaf grilled as you would grilled cheese. For this reason, I crave meatloaf, and you will too if you try it. I mixed this recipe up a bit by using chili sauce instead of ketchup and I really like the differences.

• 1 1/2 pounds ground beef or turkey
• 1/3 cup chili sauce plus more for top of loaf.
• 3/4 cup quick oatmeal
• 1 egg
• 1 teaspoon minced garlic
• 1 teaspoon thyme
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon pepper
• 1 Tablespoon Worcestershire sauce

Combine all ingredients together and mix well. This is where things get a little interesting. If you are pressed for time and want your meatloaf to cook faster, you can choose a larger pan. For example, meat loaf pressed into a 9x13 inch pan will cook faster than if you put meat loaf in a loaf pan. I put mine in an 11x7 inch pan. Cover with additional chili sauce prior to baking. Bake at 350 until a thermometer reads 160 degrees in the middle, about 45-60 minutes, depending on size of pan.

Alfredo Lasagna Rolls

I made this the day I was going to eat it but it could be made the day before. I do not recommend freezing this though. These were super simple to make and reheated the next day at work great. They were also pretty because of the rolled lasagna noodles. I tried to take a picture for all of you but as I warned, I am an awful photographer and I am very embarrassed of how awful I am! I will not post that picture! This recipe could easily be doubled for a larger family. This makes 8 rolls so could feed about four-six people. If you have teenagers/big appetites, I would double it. I also like these because they are great for people who are watching their portions!

• 2 cups shredded cooked chicken
• 2 cups Alfredo sauce (homemade or store-bought)
• 2 Tablespoons parsley
• 1 teaspoon minced garlic
• 1 cup ricotta cheese (I used low-fat)
• 1 cup shredded mozzarella cheese
• 8 lasagna noodles, boiled and drained.

Spoon enough Alfredo sauce on the bottom of an 11x7 inch pan to lightly cover the bottom.  In a separate bowl combine the ricotta cheese, chicken, mozzarella, garlic, and parsley. It will be a crumbly, dry mixture. Next, I placed all my lasagna noodles flat on a cutting board but you could use any flat, clean surface. I divided the cheese/mixture between the eight noodles. I spread the mixture across each noodle so each noodle was completely covered. Next, roll each noodle and place seam side down in the Alfredo sauce pan. You may need to stuff some of the filling back into the noodle. Cover the rolled noodles with the remaining Alfredo sauce. You can also add some additional mozzarella cheese on top if you choose (I did not). Cover and bake at 350 for 25-30 minutes. (You may want to add 5-10 minutes if you had these refrigerated).

Hamburger and Rice Casserole

This is my all-time favorite casserole! So comforting! This recipe came from my grandmother and my mom always made it often. I was experimental a couple months ago and froze this uncooked and then thawed it in the fridge and baked it in the oven. Surprise! It turned out really good, no changes in the consistency and it didn't separate when thawed. Even better, I froze it in a gallon sized freezer bag and laid it flat to freeze so I could stack other things on it and it didn't waste room in the freezer. Since it is just my husband and me, I was able to freeze this into four separate portions. I would say if you have a smaller family like we do, this is definitely a great option! Whenever I plan to use a frozen meal I take it out the day before and place it in the refrigerator. This can also be made the day before and stored in the refrigerator.

• 1 pound ground beef or ground turkey
• 1 cup chopped onion
• 1 can cream of chicken soup
• 1/2 cup milk
• 2 cans chicken noodle soup
• 1/2 cup uncooked minute rice (I use brown minute rice and my mom uses white; they both work!)
• 1/2 cup cracker crumbs, buttered
• Shredded cheese

Brown the hamburger and onion together. Drain and set aside. Combine soups, milk, and rice together. Add hamburger and onion mixture. Grease a casserole dish and bake at 350 for one hour. Add shredded cheese and buttered cracker crumbs and back for another half hour.

***When I freeze or make ahead this recipe I do not add the cracker crumbs or shredded cheese until the day I am serving it for supper.

Scalloped Corn Casserole

This could easily be my favorite food. I could eat a whole pan of this without reservation. I haven't, but I sure would like to! This is not the healthiest of dishes, so it best reserved for special occasions. I just got done preparing this dish for a family party tonight. This dish can be made the night before or earlier in the day and stored in refrigerator. Since it makes quite a big amount, it is also good warmed up the next day.

• 1 can creamed corn
• 1 can whole kernel corn (or you can use 2 cups frozen or fresh corn)
• 1 cup shredded cheese
• 1 cup sour cream
• 1/2 cup melted butter
• 1 Tablespoon sugar
• 1 Jiffy box corn bread mix
• 1 teaspoon minced onion
• 2 eggs

Combine all ingredients in a bowl and mix well. Pour mixture into a greased 9x13 inch pan. Cover and bake at 350 for 45-60 minutes, until the center is no longer jiggly.

***Special Note*** This recipe can easily fit into a 2 quart casserole dish that is much prettier than a 9x13 inch pan. Do not give into the temptation to do so. It will take FOREVER to bake. I did this once when I was having my family over for dinner and I think we ate this right before our dessert!  This bakes fastest when it is not more than an inch deep in the pan.

Cream Cheese Crock-Pot Chicken

I have recently discovered the joys of using a Crock-Pot. I have a list of recipes I would love to try using my Crock-Pot! So you will be seeing many more in the future!  This recipe was a big hit with my husband who loves Alfredo sauce. Although different from Alfredo sauce, it does have similarities. I like to think it is not as bad for me as this does not include heavy cream! Is cream cheese any better? I used reduced-fat! This chicken is great served over noodles. You could also serve over biscuits, rice, mashed potatoes, baked potatoes... basically any carb you can find! The possibilities are endless!

• 2-4 chicken breasts (I put mine in frozen! I didn't know this until I was reading her blog)
• 1 can cream of onion soup (or whatever "cream of" soup you want. Chicken, mushroom, celery, potato...)
• 1 packet italian dressing mix (I found this at Meijer in the condiments aisle by the ranch dressing mixes)
• 1 teaspoon minced garlic
• 1 package reduced fat cream cheese
• 1/2 cup chicken broth or white wine (I say stick with the white wine :-) You will sleep better.)
• Hot noodles or other carb of choice

Start by putting the chicken broth/white wine in the bottom of the Crock-Pot. Add chicken. Cover with cream of onion soup, italian dressing mix and garlic. Cook on low for 5-7 hours, depending on how warm your Crock-Pot is. Mine cooks fast, probably because it is big and I never fill it full enough. About a half hour before you are ready to eat, cut cream cheese into cubes and stir everything together. Heat an additional 20-30 minutes until cream cheese is melted.  In the meantime you can boil noodles, rice, or mash some potatoes!

Do you hate to clean your Crock-Pot? I know I sure do! There is nothing worse. My mom introduced me to these handy bags. Sometimes you can find coupons for them too. I always buy them at Meijer (they are much cheaper there than online) and they are found by the plastic wrap and tin foil.

Light Pumpkin Cake

This is so good! Perfect for fall! I made it for friends over the weekend. This is best made the day you are going to serve it and is maybe good for one day after. The cake is so moist that it gets soggy after a couple days. Bring this to any fall event and you are sure to bring none home with you!

• 1 yellow cake mix
• 1 can (15 oz.) pumpkin (NOT pumkin pie mix)
• 2 eggs
• 2 teaspoons pumpkin pie spice

Mix all ingredients and pour into a greased 9 x 13 inch pan. Bake at 350 for 30-35 minutes or until toothpick in center comes out clean. Cool completely before adding glaze.

• 1 cup powdered sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon vanilla extract
• 1-2 Tablespoons milk (start with one and gradually add until you have a workable consistency)

Whisk all ingredients together and pour evenly over cooked cake. Refridgerate if you like. (I did.)

Taco Pasta Skillet

I just made this last night and I am very pleased with the results! Anything with taco meat is always promising! This was super quick to make. It takes two cups of taco meat. So... what you could do is have tacos one night, make some extra meat, reserve two cups and serve the rest. This a great idea to try if you have one day off and you work the next day. One day of prep, two meals!

• 2 cups taco meat
• 2 cups small dry pasta (elbow macaroni, mini farfelle, mini shells, broken spaghetti, etc)
• 3/4 cup salsa
• 2 Tablespoons milk or sour cream
• 1 cup shredded cheese of your choice (I used reduced-fat sharp cheddar)

Boil enough water to cook pasta. Cook pasta and drain. Meanwhile, heat salsa and meat in a skillet. Add drained pasta to skillet with meat and salsa. Add milk/sour cream and cheddar cheese. Stir and heat through.

You have a super speedy scrumptious dinner in the matter of 15 minutes!

Oatmeal Creme Pies

This is a really exciting post for those of you who begged your mom to buy you Little Debbie Oatmeal Cream Pies when you were a kid.  These are almost a complete replica! I ate two for lunch. I'm going for a walk this afternoon. So good! I adapted them from a recipe on Shugary Sweets.

• 1 cup margarine (no substitutes!!!)
• 3/4 cup brown sugar
• 1/2 cup sugar
• 1 Tablespoon molasses
• 1 teaspoon vanilla
• 2 eggs
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon cinnamon (I heaped it a bit as I LOVE cinnamon!)
• 1 1/2 cup quick oats
• 1 1/2 cup flour

Combine margarine and sugars. Add molasses, vanilla, and eggs. Next the salt, baking soda, and cinnamon. Add flour and then quick oats. Drop by tablespoons on a cookie sheet lined with parchment paper. (If you have a baking stone you can just drop them directly on the stone) I know these cookies look small but they spread quite a bit. Bake at 375 for about 8-9 minutes. (The original recipe called for 350 for 8-10 minutes. My oven works way better at 375 so that is what I use but us whatever works well for your oven and cookies!) Cool however you normall cool cookies, I always put mine on a paper towel. (I like to think it absorbs some calories out of the cookies as they do wick away some oil!) Once they are cool you can frost them!

• 1 1/2 jars of marshmallow fluff/creme. (About 10-11 ounces)
• 3/4 cup shortening
• 1/4 teaspoon butter flavoring (you can find this at Meijer by the spices and other extracts)
• 2/3 cup powdered sugar
• 2 teaspoons HOT water
• 1/4 teaspoon salt
• 1 teaspoon vanilla

Start by heating up the water to very hot and then add the salt and dissolve the salt. Beat marshmallow fluff/creme with the shortening and butter flavoring. Add powdered sugar and vanilla. Add salt water. Beat until well combined.

Frost downside of cookie and add another downside of cookie on top of frosting. I store mine in the refridgerator as they keep longer and taste really good cold. These are very soft cookies so I layered wax paper between layers of cookies. I was able to make 26 cookie pies. Try these today!!! You cannot live another day without these!

Chocolate Chip Peanut Butter Muffins

I had a huge craving for something sweet yesterday. I really wanted to bake something but I lacked one major ingredient - BUTTER!!! I had a stick and half which I needed today to make cookies for church tomorrow. I was in my homebody mood and was not about to leave the house only for butter. I scoured recipes for something I could make without butter. I stumbled upon this recipe. I whipped them up as fast as I could. At first I was disappointed because I was expecting a cupcake like product. I remembered I made muffins and they are very good muffins! They have a dense muffin-like texture, no light like a cupcake. They also have a delicious smell!

• 1 cup peanut butter
• 1/3 cup canola oil
• 2 eggs
• 1 tsp vanilla
• 2/3 cup sugar
• 2 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2/3 cup miniature chocolate chips

Combine peanut butter and canola oil. Mix in sugar until smooth. Add in eggs and vanilla. Combine flour, baking powder, and salt. Add to peanut butter/egg mixture. Stir until combined. Mix in chocolate chips. Grease muffin tins (I was able to make 14 muffins). Drop mixture into each muffin tin until each is 2/3-3/4 full. Bake at 350 for 15 minutes. Cool before removing from tins.

Turtle Sundae Ice Cream Dessert

I made this recently to take with me to a friend's house for dinner. It was a hit. It's the best of all sundae ingredients in one dessert. I also like it because it is super easy and fast to prepare. It took me about 10 minutes to make. You can add and subtract ingredients to fit your taste or party theme. You could probably try strawberry sundae sauce or crush different cookies to make variations. This makes a pretty big dessert in a 9x13 pan but you could make a smaller one in 8x8 or 9x9 inch pan.

• 2 (12 count) boxes ice cream sandwiches (I used cookies and cream sandwiches and needed 22 for the dessert)
• 12 ounces frozen whipped topping, thawed
• 6 ounces chopped nuts (I used mixed nuts but I also like chopped salted peanuts too!
• chocolate syrup
• caramel syrup

I used a glass 9x13 rectangle glass dish. I froze it for an hour before beginning. Place one layer of ice cream sandwiches (I used 11) in the bottom of the dish. You may need to cut some so they fit. Top with half of the whipped topping. Squiggle with as much caramel and chocolate as you want. Sprinkle with half of the nuts. Make another layer of ice cream sandwiches, cutting them so they fit the dish. Top with the rest of the whipped topping. Again, squiggle with as much caramel and chocolate as you wish. Sprinkle the rest of the nuts on top and your finished! Freeze for several hours. Before cutting, let it sit at room temperature for 10 minutes. This can easily serve 15-20 people!

Feta Beef Meatloaf

I'm pretty excited about this meatloaf. I love meatloaf and I combined several recipes to make this one. If you have a smaller family, you will want to use the leftovers to make meatloaf sandwiches. I went my whole life until eight months ago without a meatloaf sandwich. My husband could not believe his ears when I told him I had never had a meatloaf sandwich. I never want to live without them again! Now I cannot believe my mother let me go my whole life without a meatloaf sandwich. She is the world's best cook but she never made me a meatloaf sandwich! You start out with buttering two slices of bread like you would grilled cheese. Add a slice of meatloaf and slice of Velveeta and brown in a skillet on both sides until heated through and cheese is melted. One of my favorite foods. Period.

• 1 pound ground beef
• 2/3 cup dry oatmeal (I used quick oats)
• 2 Tablespoons minced garlic
• 1 teaspoon season salt (Lawry's)
• 1 teaspoon ground black pepper
• 2 eggs
• 1/2 cup feta cheese!!!!!!! (Can you tell I LOVE feta)
• 1/4 cup dried parsley

Combine all ingredients. Press into a greased loaf pan and bake at 375 for 40-45 minutes.

I love to prepare this night before the day I'm planning to serve it.

Pizza Chicken

I found this recipe on Tasty Kitchen. I have made a few small substitutions. This was even better the next day when I took it with me to work for lunch. Make sure to make an extra couple of chicken breasts solely for leftovers! I also fully prepared this dish the day before and baked the next day.

• 4 whole boneless, skinless chicken breast halves
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 (28 ounces) can diced tomatoes
• 4 ounces Neufchatel cheese (light cream cheese)
• 1 cup shredded Mozzarella cheese
• 2/3 cup pizza/spaghetti sauce
• 15 slices pepperoni
• salt and pepper to taste
• Parmesan cheese to taste

Sprinkle chicken with salt and pepper and place in a 9x13 greased baking dish. Drizzle some olive oil in the bottom of a large skillet. Saute onion until tender but not brown. Add garlic and diced tomato. Simmer for about 10 minutes (until your tomatoes are cooked down how you like, I like mine cooked down quite a bit). Sprinkle in salt and pepper to taste. Stir in cream cheese. Pour cream cheese/tomato mixture over chicken. Spread pizza/spaghetti sauce over chicken as well. Top with cheese and add the pepperoni. Bake covered at 350 for about 35-40 minutes. Sprinkle with Parmesan cheese before serving.


I served this over pasta. I had a green salad on the side. Don't forget to make enough for leftovers as this was so good the next day!

Feta Meatballs

I'm really excited about these! I know, I know, I said I don't like spaghetti. That was before I had these great meatballs! This recipe makes about 35 meatballs. We had some tonight and then I froze the rest for a quick dinner on another night. I served this with a jar of spaghetti sauce and spaghetti noodles. I never make homemade spaghetti sauce because I usually get jars of sauce for super cheap with coupons.

• 1 medium onion, finely chopped/minced
• 1 carrot, grated (I promise, you can't even taste it and it adds great nutrition!!!)
• 1/4 cup dried parsley (I suppose you could use fresh if you had it)
• 2/3 cup dry oatmeal
• 1 egg
• 1/3 cup feta cheese
• 1 pound ground beef or ground turkey (I used beef)

Combine all the ingredients, working the meat as little as possible to keep the meat tender. I lined a cookie sheet with tin foil and used a cookie scoop to make each meatball the same shape (about a 1 and half inch ball). This makes really easy clean-up! Bake at 350 for 20 minutes or until center of meatball reaches 165 degrees. Serve with cooked spaghetti and warm spaghetti sauce.

I cooled the extras completely before placing them in a freezer bag.

Beef and Rice Enchiladas

No need to plan ahead with these! These are easily prepared in 30 minutes! These also make great leftovers! I love these enchiladas and how easy they are!

• 1 (6.8 ounce) package Knorr Taco Rice
• 1 pound ground beef
• 1 (28 ounce) can mild red enchilada sauce
• 10 (8 inch) flour tortillas
• 2 cups shredded cheese

Prepare rice mix according to package directions. In a large skillet cook beef and drain. Stir in rice mix and 1 1/4 cups enchilada sauce. Spoon about 2/3 cup beef mixture down the center of each tortilla and roll up. Place tortillas in an ungreased 9x13 inch pan. Top with remaining sauce and sprinkle with cheese. Bake uncovered at 350 for 8-10 minutes or until cheese has melted. You can top with sour cream, lettuce, and tomato if you like.

Roast Beef Wraps

I made these last night to take with us for a picnic on the beach. I also made them for our lunches today. These are very versatile and easy to transport.

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup salsa
• 10 flour tortillas
• 1 pound thinly sliced roast beef
• shredded cheese (I used cheddar)
• lettuce, tomatoes, onions, whatever you want

Mix together sour cream, mayonnaise, and salsa to make a sandwich spread. Spread over each tortilla. Layer with roast beef, shredded cheese, and your choice of vegetables.

Wrap with saran wrap for transport.

Freezing Green Beans!!!

My mom was gracious enough to give me two big bags of green beans! Dylan and I have a garden but we overestimated the size and we have three bean plants. Needless to say they don't produce enough for a meal, let alone freezing for the winter! My mom took pity on me and I went over to her house and picked beans with her and took them home with me. Freezing beans is super easy and a pretty speedy process. I froze 14 - 2 cup bags in about 2 hours, including trimming, cutting, blanching, and bagging. Now I can eat food all year that I know where it comes from!

First, I cut both end off the beans and then cut the beans into 1-2 inch pieces (usually 2 inches, it goes faster!) I soak them in one side of my (clean it first!) sink. This cleans them. And then I rinse them after they soak while I am cutting them. Next, bring a big pot of water with strainer to a boil. I have this exact set below. It's a Denmark Stainless Steel Multi-cooker set. You can get it at Bed Bath and Beyond for about $50. Use a 20% coupon!!! I use the bigger insert, the little one is for steaming. Techinically I think the big insert is for pasta, but I had to improvise. My mom has this big black fancy thing she uses. I was not going to buy one just for my beans... maybe for Christmas... hint hint.

Okay, so when the water is boiling, I put as many beans as I can submerge. I let it boil for a few minutes, usually between 3 and 5 minutes. Meanwhile, I fill the other side of my (clean it!) sink with ice cold water. I take the beans out of the boiling water and immediately dump them into the cold water. This keeps the beans from cooking further. They are now a really pretty green color! I love it!! This is called blanching.

Repeat this until all your beans are done. Next you get to bag them! This is my favorite part. I even took pictures for you! I buy Ziploc double zipper freezer bags. You must use freezer bags! I use the quart size and I measure out two cups per bag. You can measure whatever size you need for your family. I add one cup per adult to a bag. If you have kids, your on your own, I don't know how much they eat.

I squeeze all the air out and seal. I write what I am freezing and the year. Next, I lay them all flat in a stack so I can maximize my freezer space and keep in organized.

Once these are frozen you can stand them up like books and make bookshelves in your freezer to keep things organized! Good Housekeeping gave me this idea!

It always seems like you can never make all your bags perfect sizes and you'll have one cup of leftover beans. Instead of making one small bag, I make one big bag and label it as such.

I store this one on the bottom of the stack or at the end if they are all stood up so that I know which one to grab for when I have company over or want to make enough for leftovers.

Last summer my mom taught me how to do all this. I was excited to do this on my own this year!

Triple Meat Pizza Sub

I made this last night for supper! Dylan totally loved it (and I did too). He told me I am the perfect wife. That's how good this sandwich is. He even took the leftovers in his lunch today! I was so excited to make this yesterday so I could share it with you today! This was so simple and so good. You need to make this tonight for dinner! I adapted this recipe from my latest issue of Simple and Delicious. I made it a little healthier without sacrificing taste.

• 1 cup (4 oz.) monterey jack cheese (I used reduced fat and it worked fine)
• 1/2 cup grated Parmesan cheese
• 3 Tablespoons butter, softened
• 1/2 cup mayonnaise (I used reduced fat)
• 2 teaspoons minced garlic
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper
• 1 loaf french bread or french baguette, halved lengthwise (so it opens like a huge sandwich)
• 3/4 cup diced ham (or you could use deli ham)
• 4-6 slices bacon, fully cooked and drained (use however many you need for the size/length of your bread)
• Sliced Pepperoni (again, however many you need for the size/length of your bread)
• 1/2 cup pizza sauce

Mix together the cheeses, butter, mayonnaise, garlic, Italian seasoning, pepper flakes, and pepper to make a sandwich spread. Spread over cut sides of bread. Layer ham, bacon, pepperoni and pizza sauce. Put the top of the bread on top so it now looks like a sandwich.

Wrap in aluminum foil. I did so that the seam of the foil was up so nothing leaked out into my oven. (I hate cleaning my oven!!!) Bake at 350 for 20 minutes, or 30 if you make this sandwich ahead of time. Make sure it's heated through before you serve it. Cut in slices to serve.

Stay tuned tomorrow for another excited recipe!!! :-)

Fluffy Lemonade Pie

I originally found this recipe in a Taste of Home magazine. It is so easy to make! This pie is perfect for a potluck or family get-together as it is a lighter dessert; perfect after any meal!

• 1 graham cracker pie crust
• 1 package sugar-free instant vanilla pudding (four serving size)
• 1 teaspoon Crystal Light lemonade mix
• 1 cup milk
• 1 (8 ounce) tub Cool Whip Lite

Whisk together pudding mix and milk. Stir in lemonade mix. Fold in half of the Cool Whip until blended. Pour into graham cracker crust. Cover with remaining Cool Whip. Refrigerate for several hours.

You can see a picture of this pie at Taste of Home

Corn Enchiladas

This is probably my favorite summer dish! It is a meatless dish. If you absolutely need meat, you can add a couple cups of diced chicken. This is a great recipe when your garden is producing all different kinds of vegetables. You can use corn or flour tortillas. The corn tortillas (which are healthier) need to be fried (so they are not so healthy) to soften them. They have a lot more flavor. If you are short on time, I would just use the flour tortillas. You can use whatever size tortillas you want, your size will vary how many enchilads you can get out of one batch. The bigger the tortilla, the less enchiladas you will have.

• corn or flour tortillas (I usually use around 10-12 taco size tortillas)
• 1 can (10 ounces) enchilada sauce
• 2 cups shredded cheese (I have used cheddar and monterey jack - both are great)
• 1 cup shredded lettuce
• 1 cup sour cream
• 1/3 cup minced fresh cilantro

Fresh Corn Filling

• 3 cups fresh corn (or you can use frozen - but fresh is soooo much better!)
• 2 Tablespoons butter
• 3 medium onions, finely chopped (Sometimes I substitute colored peppers or green peppers for one or two of the onions. They make the enchiladas so pretty!!!)
• 1/2 teaspoon cumin seed
• 1 cup sour cream
• 1 cup shredded cheese
• 1 can (4 ounces) diced mild green chiles
• salt to taste

Let's get started!!! We are going to start by making the corn filling. Grab a wide frying pan and melt the butter. Add the onions (or peppers if you want to make it pretty). Cook until limp but not brown. Add the cumin seed, fresh corn and 1/4 cup water. Cover and bring to a boil. Uncover and boil five minutes or until all excess liquid is absorbed/evaporated. Remove from heat and add sour cream, cheese, and chiles. Stir until combined. Take a taste. Add salt until you like the taste.

If you decide to go with corn tortillas, this is where you fry them. Keep them warm with a towel so they will be easy to roll. If you go with flour tortillas, skip to the next paragraph.

Pour half of enchilada sauce into the bottom of a 9x13 pan. Spoon 1/3 cup of filling down the middle of each tortilla. Roll and place seam side down in sauced pan. When finished, cover with rest of enchilada sauce and shredded cheese.

If you make this dish ahead, cover and refridgerate. When ready to bake, pop it in the oven covered at 375 for 20 minutes and then uncover for another 10 minutes.

If you make this dish to eat now (or in 30 minutes for dinner) bake 20 minutes uncovered at 375.

When done baking, spread sour cream on top and cover with lettuce and cilantro.

Summer Wraps

If you are like me, sometimes you overwhelm yourself about what you are going to prepare for dinner. Many times I think "cooking" dinner means that I have to have this grand five course meal prepared and most nights that is not feasible! I have an even more difficult time in the summer coming up with dinner options because it is warm, I do not want to cook and many times warm weather brings poor appetites. (Although the last part never seems to be my problem). Lately, this has been my go-to dinner idea: Wraps! I have experimented with different types of tortillas (flour, corn, whole grain, and my favorite: spinach). I've used several kinds of meat such as ham, bacon, turkey, cut-up chicken breast, pretty much whatever you have in your fridge. Next, I usually add a cheese, also usually whatever I have in my fridge. I also add lettuce. These wraps have been more fun as vegetable have become ripe enough to pick from our garden. I have added tomatoes, banana peppers and green peppers as they have been ready. I add a little sauce of some sort to my wraps. My favorite so far has been Hidden Valley Ranch Farmhouse Originals Hickory Bacon and Onion. A little goes a long way. The options are endless making it so you never have the same meal twice. I usually add a salad on the side. I know these wraps sounds so simple but it's something I usually forget about and my husband LOVES to eat them. They sit easy on hot summer days. I usually make a few extras for lunch the next day. Try these! You will have a new summer favorite too!

Mandarin Pineapple Cake

I have made this cake twice in the last week and a half. I made it the first time for a night with my dear friends from Camp Geneva and the second time for my mother-in-law's birthday. Both times it was a complete hit. If possible, I like to make it the day before because then the flavors of the cake and topping blend together and give the cake a soft texture. This cake can be made in a 9x13 inch pan or two round cake pans, depending on how fancy you want to be. I personally usually go for the 9x13 inch pan as lately my layer cakes have been splitting. This cake is a perfect summer cake as it has a light taste and does not sit heavy. It transports well so you can bring it to a potluck, family get-together, or friend fun night. You can find pictures of this very cake at http://thepioneerwoman.com/cooking/2011/01/pig-cake/ . Why does she call it Pig Cake? I don't know! I just know this is a fabulous cake!

• 1 yellow cake mix (18.25 ounce box)
• 1 stick margarine (not butter) softened
• 1 can (14 ounce) mandarin oranges, drained, reserve 1/2 cup
• 4 eggs
• 1 teaspoon vanilla

Combine the cake mix, margarine, reserved mandarin orange juice, eggs, and vanilla. Mix with a mixer for about two minutes until everything is well combined. Add the oranges and mix until they are all small and broken apart. Pour the batter into your pan of choice (for me, the 9x13). Bake at 350 for 25-30 minutes. Let it cool completely. I am getting so excited about this cake; I may have to make it a third time!

• 1 package (4 serving box) vanilla instant pudding mix (you can use sugar-free if you want)
• 1 can (20 ounce) crushed pineapple, reserve juice
• 1/2 cup powdered sugar
• 4 ounces (1/2 of an 8 ounce tub) Cool Whip (I always use a little more! :-) )

Mix reserved pineapple juice with the vanilla pudding mix. Once again, I use a mixer. Once it's smooth, add powdered sugar and continue to beat. Then fold in the Cool Whip. Add the drained pineapple. Spread over your cake. Refridgerate overnight.

Grilled Pork Chops/Pork Loin/Pork Steak

I always love when I can incorporate a meal that can be grilled by my husband (a.k.a. Grillmaster)! He feels like he helped cook dinner and it usually means less time for me in the kitchen! I usually make the marinade the day before and let the pork chops marinade overnight. Then, when your very own Grillmaster gets home, he/she can grill and you'll have a great dinner with very little effort! This is a great summertime meal.

•  1 1/2 cups oil
• 3/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 Tablespoons dry mustard
• 2 1/4 teaspoons salt
• 1 Tablespoon pepper
• 1/2 cup red wine vinegar
• 1 1/2 teaspoon parsley flakes
• 2 teaspoons minced garlic
• 1/2 cup lemon juice
• 6-8 pork chops or pork of choice.

Combine all ingredients except pork chops. Mix well. Put pork chops in bowl and pour marinade over pork chops. Marinate at least three hours. Grill over medium coals basting with remaining marinade.

***This is a large marinade! Here is what you do! Wait for a great sale at a grocery store of choice and buy a couple family packs of pork. While you're there pick up some gallon or quart sized freezer bags depending on the size of your family. Go home. Make this marinade! Cover all meat in the marinade. Separate pork into the freezer bags making the portions as you need. Divide the marinade between bags, seal, label, and freeze! You can remove each bag the day before you need it and grill! I totally did this today with chicken. I love coming home knowing that dinner is taken care of!

Easy Peasy Cake!

I love cake. It is probably my favorite food so you may see a few cake recipes before too long! I love this cake because it is so easy and so good. The fun thing about this cake is you can try many different combinations of cake mixes and puddings. This cake is so heavenly that my husband and I may or may not have eaten the entire thing in 36 hours. I have not made it since. It's addicting. I also like this cake because it does not have frosting on it. Much less guilt involved with eating. My favorite is chocolate so that is the one I will post for you today.

• 1 chocolate cake mix
• 1 can Thank You chocolate pudding (you can find it at Meijer in the baking aisle by the pudding mixes on the bottom shelf. I'm sure they have it other places too but I always buy it at Meijer).
• 2 eggs

Mix the cake mix, pudding, and eggs. Spray a 9x13 inch pan and pour batter in to pan. Sprinkle with:

• 1/2 cup sugar
• 1 cup chocolate chips
• 1/2 cup nuts (optional)

Bake at 350 for 30 minutes.

Other delicious combinations:

• Strawberry cake mix, vanilla pudding, white chocolate chips
• Yellow cake mix, vanilla pudding, your choice of chips
• Lemon cake mix, vanilla pudding, white chocolate chips
• Yellow cake mix, butterscotch pudding (can be difficult to find in stores), chocolate chips
• Chocolate cake mix, vanilla pudding, chocolate chips (this is not as rich as the recipe above)

Have fun creating your cake combination! Let me know what you try out!

Spaghetti Cheese Bake

If you hate spaghetti, please keep reading! I'm not a fan either but I LOVE LOVE LOVE this casserole! And who wouldn't? It has the word "bake" in it! That's how you know that a casserole will be good! My mom gave me this recipe and I make this often. You see, it is so easy to make the day before and pop in the oven when you get home from work.

• 8 ounces spaghetti (half box), cooked and drained
• 3 eggs
• 2 cups milk
• Parmesan cheese
• 1 pound ground beef, browned and drained
• 1-28 ounce jar spaghetti sauce
• 1-2 cups Mozzarella cheese

Grease a 9x13 inch pan. Lay spaghetti in bottom of pan. Mix eggs and milk and pour over spaghetti. Sprinkle parmesan cheese to your taste on top of spaghetti. Mix browned ground beef with spaghetti sauce. Put on spaghetti. Sprinkle with mozzarella cheese on top. Cover and bake at 350 degrees for 40 minutes. Let set 10 minutes before serving.

***If you make this ahead plan to bake for 50 minutes.

My First Blog Post

My first post. Wow. Exciting. I opened this blog awhile ago and have been hesistant to do anything with it. It's kind of a big commitment! So... here I go! I have been wanting to start this blog because 1.) I love to cook and bake, 2.) I love to freeze or prepare meals ahead of time for busy days, and 3.) I love to share my recipes with family and friends. With each main dish I post I plan to indicate whether it can be made ahead or frozen or if it should be cooked the same day. For those of you who read other cooking blogs you may be disappointed by mine. I am not a picture taker. Maybe I'll learn some day. Food photography is not my thing... yet. Just trust that my recipes turn out and they look nice in a dish!