Sunday, October 12, 2008

Ravioli Chicken Casserole

This was soo easy and so delicious. I found it in Taste of Home Church Supper Cookbook.


1 package (24 oz) frozen cheese ravioli
3 cups cubed cooked chicken
6 medium fresh mushrooms (I used a can of mushrooms)

1/2 cup chopped green pepper
1/3 cup chopped onion
1 jar (28 oz) meatless spaghetti sauce
2 cups shredded mozzarella cheese

Cook ravioli according to directions on the package. Drain. In a greased 13x9 baking dish, layer the ravioli and chicken. Top with mushrooms, green pepper, onion and spaghetti sauce.

Cover and bake at 350 for 20 minutes. Uncover and sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted.


Saturday, September 27, 2008

Baked Potato Soup

I found this recipe on Cooking Light-- very good!


4 baking potatoes
2/3 cup all purpuse flour
6 cups 2% reduced fat milk
1 cup reduced fat shreddes extra sharp cheddar cheese
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup reduced fat sour cream
3/4 cup chopped green onions
6 bacon slices- cooked and crumbled

Preheat oven to 400 degrees. Pierce potatoes with fork and bake for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

Place flour in large duch oven. Gradually stir in milk stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 tsp pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil).

Serve in bowls garnished with cheese, onions and bacon.


Chicken & Creamy Garlic Sauce

I found this recipe in a recipe book I got called Incredibly Easy Chicken. And it was good.


1 tsp olive oil
4 boneless skinless chicken breast
1 jar Ragu Cheesy! Roasted Garlic Parmesan Sauce
1 small tomatoe- chopped
8 oz rotelle pasta cooked and drained
Crumbled bacon

In a large nonstick skillet- heal olive oil over medium heat and lightly brown chicken. Stir in Ragu Cheesy! sauce and tomato. Simmer covered stirring occasionally 10 minutes or until chicken is thoroughly cooked. To serve, spoon chicken and sauce over hot pasta. Garnish with crisp cooked bacon.


Sunday, September 7, 2008

Pretzel-Crusted Chicken Breasts...

....with a Cheddar Mustard Sauce. I found this recipe in Rachael Rays 365: No Repeats. It was delicous. The hubby absolutely loved it.


4 boneless skinless chicken Breasts (I bought the cutlets which are already pounded thin)

1 5oz bag of salted pretzels

1 tbsp thyme

Freshly ground black pepper

2 eggs

Vegetable oil

2 tbsp unsalted butter

2 tbsp all purpose flour

2 cups milk

2 cups grated sharp yellow cheddar cheese

1 cup grated extra sharp white cheddar cheese

2 tbsp spicy brown mustard

Coarse salt

1/4 small yellow onion- chopped

Place the pretzels in a food processor or blender and grind until fine. Transfer the pretzels to a shallow dish and add thyme and pepper. Crack and beat 2 eggs in a 2nd shallow dish with a splash of water. Take the chicken breast and coat the breast in the ground pretzels, then in the egg and again in the pretzels. Coat all the chicken. Preheat a large skillet with 1/4 inch of vegetable oil. Add the pretzel-coated chicken to the oil. Cook in a single layer- 3-4 minutes on each side or until the cutlets juices run clear.

Meanwhile- in a medium sauce pan over medium heat- melt the butter and add the flour to it. Cook for 1 minutes, then whisk in the milk. When the milk comes to a bubble, stir in the cheeses and mustard with a wooden spoon. Season with salt and pepper. Remove the cheese sauce form heat.

Transfer the pretzel-crusted chicken to serving plates and drizzel with cheddar mustard sauce.

I think that it made a lot of Cheddar-Mustard sauce (which was deliciuos)- and had to make rice the next day and mixed in the sauce with the rice. Good.


Sunday, August 31, 2008

Cheesy Chicken Spaghetti

A recipe that I found on Kristy's Recipes

This was easy- as I love easy recipes!!!


1 lb ground chicken
1 tbsp dried chopped onion
8 oz light velvetta cubed into 1/2 inch chunks
1 cup tomato sauce
1 cup chicken broth
1 can cream of mushroom soup
8 oz spaghetti

Brown the chicken with the onion. Cook and drain the pasta according to directions on the box. Preheat oven to 350 degrees. Spray an 8x8 pan with cooking spray. In a large pot stir together cheese, soup, tomato sauce, broth and chicken. Stirring until cheese is melted. Remove from heat and gently mix in spaghetti.

Bake 30 minutes or until hot and bubbly.


Saturday, August 23, 2008

Chicken Paprikash

This was very easy and very good. I got this recipe from the Lazy Wife's website.


1 lb boneless skinless chicken breast- cubed
1 tbsp margarine
1 cup chopped onion
4 cloves minced garlic
2 tbsp flour
1/2 cup chicken broth
1/4 cup dry white wine
1 cup chopped tomato
1 tsp paprika
1/2 cup sour cream
salt and white pepper to taste
3 cups cooked noodles

Saute chicken in margarine in large saucepan until browned. Add onion, garlic and saute 5 minutes. Stir in flour and cook for 1 minute. Add chicken broth, wine, tomato and paprika and heat to boiling. Reduce heat and simmer, covered, until chicken is tender 15-20 minutes. Stir in sour cream and cook uncovered 2-3 minutes. Season to tast. Serve over noodles.


Chicken & Waffles

My nana used to make these with leftover chicken and they were soo good. So I finally got to use my Cuisinart Waffle Maker we got for the wedding... and I figured I would test it out on chicken and waffles. Delicious. And I just froze the extra waffles that the batter made and had them for breakfast on a Saturday Morning.


For chicken mixture:

1 lb boneless skinless chicken breast
1 pkg of Lipton golden mushroom soup mix

Chicken Broth

For waffles:

2 cups all purpose flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt

1- 3/4 cups milk
6 tbsp vegetable oil
2 large eggs

I placed the chicken in the crockpot iwth the golden mushroom soup mix and chicken broth and left it cook for 6 hours or until it falls apart. After 6 hours- I made a gravy paste with flour and water and added it to the chicken to make a gravy. I shredded the chicken and left it to cook for another 30 minutes to thicken up the gravy.

Waffles- I got this recipe from the recipe book the waffle maker came with

Place ingredients in a large mixing bowl and combine until well blended and smooth. Let batter sit 5 minutes before using. And just make waffles according to your waffle maker.


Italian Baked Chicken & Pastina

This recipe is from Giada de Laurentiis and it is delicious!!


1 Cup dry pastina pasta
2 tbsp olive oil
1/2 cup cubed chicken breast (I used about 1 cup)
1/2 cup diced onion
1 clove minced garlic
1 (14.5 oz) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh parsley
1/4 tsp kosher salt
1/4 tsp fresh ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tbsp butter


Preheat oven to 400 degrees. Bring a medium pot of salted water to a boil over hight heat. Add the pasta and cool until just tender. Drain pasta.

Put olive oil in a medium saute pan over medium heat- add chicken and cook for 3 minutes. Add onions, garlic and stir to combine. Cook until the onions are soft and chicken is cooked. Mix the chicken mixture and the pasta together. Add the canned tomatoes, mozz cheese, parsley, salt and pepper. Stir. Place the mixture in a buttered 8x8 2" baking dish. In a small bowl mix together the bread crumbs and the parm cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown- about 30 minutes. Enjoy!!

Saturday, August 16, 2008

Beef and Vegetable Stroganoff- Topped Potato

This recipe was nice and easy and gives you everything. I adapted it from Pillsbury.

2 medium baking potatoes
1 tsp olive oil
6 oz beef flank steak cut into thin bite size strips
1 cup mushrooms
1 small onion cut into wedges
1/2 tsp garlic powder
1/8 tsp pepper
1 can Progresso light savory vegetable barley soup
1/4 cup fat free sour cream

Generously pierce potatoes with fork. Place in microwave. Microwave on High 5-7 minutes turning over once or until tender. Cover and let stand.

In a nonstick skillet, heat oil over high heat. Add beef, mushroom, and onion. Sprinkle with garlic powder and pepper. Cook 5-7 minutes stirring frequently, just until beef is browned and vegetables begin to soften. Stir in soup. Heat to boiling. Coook uncovered over high 7-10 minutes or until mixture thickens. Remove from heat and stir in Sour cream.

Place potatoes on plate and spoon beef mixture on top. Enjoy!


I love throwing together antipastos in the summer. This was soo good.

1/2 lb pepperoni (cut up into cubes)
1 lb salami (cut up into cubes)
1 lb provolone cheese (cut up into cubes)
tomatoe- diced
1 head of lettuce- chopped
balsamic vinigrette
olive oil

When I go to the deli- I usually ask for a chunk of the meats and cheeses- I ask them to slice it maybe 1/4 inch but then I cut them up. Then I just throw everything together. I mix some balsamic vinigrette and olive oil together and use that for the dressing. Enjoy!

Cajun Chicken

This is soo quick and soo easy. Found this recipe at Lazy Wife's blog.

4 boneless, skinless chicken breast
Butter flavored cooking spray
Cajun Seasoning (recipe follows)

Spray both sides of the chicken with cooking spray. Sprinkle with the Cajun Seasoning and Grill Chicken over medium until chicken is cooked and juices run clear (about 5-8 minutes on each side)

Cajun Seasoning:

2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp oregano leaves
1/2 tsp cayenne
1/2 tsp black pepper
1/4 tsp salt

Mix all ingredients together.


Blueberry Pie

I love blueberry and I think blueberry pie is my favorite. This recipe sure is GOOD!! I found it at Amber's Delectable Delights. Blueberry pie is an all time summer favorite

2 rolled out rounds of basic pie dough (recipe follows)
4 cups blueberries
1 tbsp fresh lemon juice
3/4 cup sugar
3 tbsp cornstarch
1/2 tsp finely grated lemon zest
1/4 tsp ground cinnamon
1/4 tsp salt
1 tsp cold unsalted butter cut into small pieces
1 egg whisked with 1 tsp water for the egg wash (optional)

Fold 1 dough round in half and carefully transfer to a 9" pie dish. Unfold and without stretching it- pat into the pan. Using kitchen scissors- trim the edge of the dough leaving 3/4 inch of overhang. Set the pan in the refrigerator for at least 30 minutes

Place the blueberries in a large bowl. Sprinkle with the lemon juice and toss to coat. In a small bowl- stir sugar, cornstarch, lemon zest, salt and cinnamon. Spinkle the sugar mixture over the berries and toss. Immediately tranfer to the dough lined pan. Dot with the butter.

Fold the reserved dough round in half and position it over half the pie. Unfold the trim neatly leaving 1 inch overhang. Crimp the edges to seal. Using a small knife- cut an asterick 4 to 5 inches across the center to allow steam to escape.

Refrigerate the pie until the dough is firm- 20 to 30 minutes. Meanwhile position a rack in the lower third of the oven and preheat to 375.

Bake the pie until the crust is golden and the filling is thick and bubbling. About 50-60 minutes. Allow to cool 1-2 hours. Enjoy!

Pie Dough:

2 -1/2 cups all purpose flour
1 tsp salt
2 sticks unsalted cold butter cut into pieces
1/4 cup ice water

In a food processor- combine flour and salt. Add the butter and pulse until mixture resembles coarse crumbs. - With the machine still running- add the ice water. Do not process more than 30 seconds. Turn out the dough onto a clean work surface. Divide in half and place each hlaf on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic and refrigerate for an hour.

Wednesday, August 6, 2008

Bavarian-Style Beef Roast w/ Sauerkraut

The hub and I usually like pork and sauerkraut. I found this and figured I would try this. He loved this more than pork and sauerkraut. I found it from a recipe book I have from Betty Crocker.


1 tbsp vegetable oil

3 lb beef boneless tip roast trimmed of fat

2 tsp caraway seed (I omitted)

1/2 tsp salt

16 oz frozen small whole onions

16 oz Bavarian-style sauerkraut undrained

1/2 cup dark beer

1/4 cup flour

1 tbsp ground mustard

Heat oil in skillet over medium high. Cook beef for 5 minutes or until all sides are browned. Sprinkle with salt. Place beef in a 5-6qt slow cooker. Place onions, sauerkraut and 1/4 cup beer around beef. Cover and cook on Low 6-8 hours.

Remove beef from cooker-(cover to keep warm). Mix flour, remaining 1/4 cup beer and mustard in bowl. Gradually stir into juices in cooker. Increase heat to high. Cover and cook 15-30 minutes or until slightly thickened. Serve beef with juices.


Saturday, August 2, 2008

Coq Au Vin & Pasta

I came across this recipe in a cookbook- Incredibly Easy Chicken. It sure was incredibly easy and delicious.


4 large chicken breasts

2 tsp rotisserie or herb seasoning mix (1 tsp paprika and 1 tsp garlic salt may be used)

1 tbsp margarine

3 cups mushrooms

1 medium onion- chopped

1/2 cup dry white wine

1 package Pasta Roni Homestyle Chicken flavor

1/2 cup sliced green onions

Sprinkle chicken with rotisserie seasoning. In a large skillet over medium high heat melt the margarine. Add chicken and cook for 5 minutes on one side. Reduce the heat to medium low and turn the chicken over. Add mushrooms, onion and wine. Cover. Simmer 15 to 18 minutes or until chicken is no longer pink. Remove chicken from skillet.

In the same skillet- bring 1 cup water to a boil. Stir in pasta with seasoning mix, and green onions. Place chicken over the pasta. Reduce heat to medium low. Cover. Gently boil for 6-8 minutes or until pasta is tender. Let stand 3-5 minutes before serving.


Blueberry Crumb Cake

I love blueberry crumb cake. My nana used to make a blueberry buckle cake which is soo similar to this. I found this recipe at A Cookie a Day's blog and she got it from Baking from my home to yours by: Dorie Greenspan


For the crumbs:

5 Tbsp unsalted butter at room temp

1/4 Cup sugar

1/3 Cup packed light brown sugar

1/3 Cup all purpose flour

1/4 tsp salt

1/2 Cup Chopped walnuts (I omitted)

For the cake:

2 Cups blueberries (preferable fresh)

2 Cups plus 2 tsp all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp ground cinnamon

1/8 tsp freshly grated nutmeg (I didnt use fresh)

2/3 Cup sugar

Grated zest of 1/2 lemon or 1/4 orange

3/4 stick unsalted butter (at room temp)

2 large eggs

1 tsp vanilla extract

1/2 cup buttermilk

Center a rack in the oven and preheat the oven at 350 degrees. Butter an 8 in square pan and put it on a baking sheet.

To make the crumbs- put all the ingredients except the nuts(if you use nuts) in a food processor and pulse just until the mixture forms clumps and holds together when pressed. Scrape the topping into a bow, stir in the nuts and press a piece of plastic againt the surface. Refrigerate.

To make the cake- Toss teh blueberries and 2 tsp of the flour in a small bowl. Set aside. Whisk together the remaining 2 cups of flour, baking powder, baking sode, salt, cinnamon and nutmeg.

Working in a bowl of a stand mixer- rub the sugar and zest together with your fingers until the sugar is moist. Add the butter and mix at medium speed until light. Add the eggs one by one beating for about 1 minutes after each addition. Then add the vanilla extract. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts and the buttermilk in 2 (begin and end with the dry ingred) Gentrly stir in the berries with a spatula.

Scrape the batter into the buttered pan and smooth the top with a spatula. Break the crumb mixture with your fingers and scartter the crumbs over the batter- pressing them down slightly.

Bake for 55-65 minutes or until the crumbs are golden and a thin knife inserted comes out clean. Transfer the cake to a rack and cool.


Saturday, July 26, 2008

PW Crashed Hot Potatoes

Pioneers Woman blog rocks== that is all I got to say. I like to try everything she makes as it seems like everything comes out just right. Here is another winner!!


New Potatoes
Olive Oil
Kosher Salt
Black Pepper
Herbs- whatever you like (I used parsley and garlic)
( I also added some cheese)

Bring a pot of salted water to a boil. Add potatoes and cook until fork tender. Preheat oven to 450. Generously drizzle olive oil on a sheet pan (dont skimp as you dont want potatoes to stick). Spread potatoes out on sheet. With a potato masher- gently press down the potato until it mashes. Then rotate the masher 90 degrees and flatten it down. Do this to all the potatoes. Next, brush the tops rather generously with olive oil. Salt & Pepper the potatoes with Kosher salt to your liking. Next add your herbs- chop and sprinkle it over the potatoes. I used parsley and garlic. MMM. Next I added cheese. Now put them in oven for 20-25 minutes or until golden and crispy. Enjoy!

Stuffed Peppers

I am not a fan of peppers- but I do indeed like the inside of stuffed peppers. Because the hubby likes stuffed peppers I made 2 peppers for him and I just made some of the insides in a separate bowl for me. This recipe was from Cooking Light.


1 (3.5 oz) bag boil in bag long grain rice (I just used boxed rice and heated it in the microwave)

4 Medium red bell peppers- (I used only 2)

3/4 lb ground sirloin (I used about 1 lb)

1 cup chopped onion

1/2 c chopped fresh parsley

1 tsp paprika

1/2 tsp salt

1/8 tsp ground all spice

2 cups bottled tomatoe and basil pasta sauce

1/2 cup grated Parmesan cheese

1/2 cup dry red wine


Preheat oven to 450. Cook Rice. Cut off tops of peppers (reserve) and discard inside. Place peppers cut side down in an 8 inch square baking dish. Cover with plastic wrap. Microwave at high for 2 minutes or until peppers are crisp-tender. Cool

Heat a large nonstick skillet over medium-high heat. Add beef, onion, parsley, paprika, salt and allspice. Cook for 4 minutes or until beef is browned. Remove from Heat. Add rice, 1/2 cup pasta sauce and cheese to beef mixture. Stir.

In a small saucepan combine 1 1/2 cupes pasta sauce and wine. Bring to a boil.

Spoon beef mixture into peppers. Place peppers in a 2 qt baking dish coated with cooking spray. Add wine/pasta sauce mixture on top. Cover with foil. (As I did some without the peppers... I just added the remaining mixture into a small dish and poured the wine/pasta sauce mixture on top and covered)

Bake for 20 minutes. Uncover. Bake an additional 5 minutes or until lightly browned. Garnish with pepper tops.


Monday, July 21, 2008

Ground Chicken Taco Burgers

This is the first time I had ever had a Ground Chicken Burger and I was very impressed. I liked it alot. I will definitely be trying different spin-offs of this recipe!! I got this recipe from Kristy's Recipes!!


1 lb ground chicken

1 tbsp dried minced onion

1 tsp minced garlic

1 package of dry taco seasoning mix

1 egg

salt and pepper

Combine all the ingredients. Shape into hamburgers. Grill. Top with cheese if you would like.

Sunday, July 20, 2008

Potato Candy

I remember when I first tried Potato Candy. My mom bought some from a bake sale and was telling me to try it. I turned my nose up at it... but as she kept insisting I try a piece- I finally did. And mmmmm. Soooo different.


1 medium potato- cooked and peeled

1 tsp vanilla extract

1 lb powdered sugar

1 tablespoon butter

Peanut Butter (what ever and how much you like)

Cut the peeled and cooked potato into pieces and place in a mixer. Beat until mashed. Add Butter and vanilla. Slowly add the powdered sugar, mixing until you have a stiff dough. If dough is sticky- put in fridge for 2 hours. Spread waxed paper onto your counter and sprinkle with powdered sugar. Roll the dough out on the waxed paper. Then spread it with a layer of peanut butter. Roll up as you would a jelly roll (tightly). Wrap each roll with waxed paper and refrigerate for 2 hours. Slice the logs into slices and store in refridgerator in an airtight container.


Pioneer Womans Penne a la Betsy with Chicken

Pioneer Woman's Blog is a must see. This recipe came from her blog. The hubby and I aren't fond of seafood... so I replaced seafood with Chicken. It still turned out exceptional.


Chicken- about 1 lb cut into cubes

1 lb Penne- or other short pasta

3-Tbsp Butter

3-Tbsp Olive Oil

1 small onion- chopped

2 cloves of garlic- minced

1/2 cup- Dry white wine or chicken broth

8 oz tomato sauce

1 Cup heavy whipping cream

Tbsp Parsley- chopped

Tbsp Basil- chopped

Salt & Pepper

Bring a pot of water to a boil. Add penne and cook according to directions. Drain

In a skillet- heat 1 tablespoon of butter and olive oil. Add the chicken and cook. Move to a plate to cool.

Now heat 2 tablespoons of butter and olive oil again in a skillet. Add garlic and onion. Cook for about 5-7 minutes. Add white wine, tomato sauce and whipping cream. Stir all together. Turn heat to low.

Add the chicken to the tomato suace. Add some salt and pepper to taste. Throw in the herbs and stir together. Add the penne to the mixture now also. Serve.


Sunday, July 13, 2008

Chicken Stuffed Shells

The hubby loves stuffed shells- and I thought I would give this Chicken Stuffed Shells recipe a try. I got it from the Allstar Recipes on Now that's Whats Cooking. It was Ok- Hubby would give it a 6 out of 10.


15 jumbo pasta shells

2 tsp oil

2-4 cloves garlic

8 oz cooked chicken

15 oz fat free ricotta cheese

1/3 cup dry breadcrumbs

28oz marinara sauce

Salt & Pepper

1 tsp parsley

Parmesan cheese

I added some mozzarella cheese also

Heat oven to 400 degress. Spray large baking dish with nonstick cooking spray. Cook pasta shells according to directions and drain. Boil chicken and shred.

Heat oil in a large nonstick skillet over medium heat. Add chicken and garlic and cook for 3-5 minutes. Remove from heat and stir in ricotta, breadcrumbs, parsley and salt and pepper.

Spread 1/2 Cup sauce in bottom of baking dish. Fill shells with chicken mixture and place in pan. Pour remaining sauce over shells ( I added mozzarella cheese to the top of this) Bake covered with foil for 15-2o minutes- remove foil and continue baking until cheese melts. Sprinkle with Parmesan cheese.

Grilled Balsamic Bruschetta Chicken

I love to try anything with balsamic vinegar. This was good!! Got this recipe courtesy of Picky Palate. Thanks!


4 boneless skinless chicken breasts

Pinch of salt

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

8 slices of mozzarella cheese

4 Roma tomatoes- seeded and diced

8 fresh basil leaves- rolled and thinly sliced

3 cloves fresh garlic- minced

Pinch of salt

1 Tablespoon balsamic vinegar

Preheat grill over medium (recipe calls to do this over the stove but I did it over the outside grill). Combine the balsamic and olive oil in a bowl. Season both sides of the chicken the salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook 4-5 minutes and flip chicken. Brush with additional balsamic and cook for 4-5 minutes or until done. During the last 2 minutes of grilling- place 2 slices of cheese over top of chicken and melt.

In a large bowl combines the tomatoes, basil, garlic and balsamic vinegar. Toss gently to combine. Serve over chicken.

I entered this in Joelen's Blogging event for Balsamic Vinegar... Check out her blog-- she is awesome!!

Salsa Chicken

This was definitely an easy meal. The hubby is the one who usually cooks using the crock pot but this time I took over the crockpot. Delicious and easy. I found the recipe on Lovestoeat blog!! Thanks

4 boneless, skinless chicken breasts
1 cup salsa Fresh made
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup or cream of chicken soup
1/2 cup reduced fat sour cream.

Add chicken to the slow cooker. Sprinkle taco seasoning over chicken. Mix salsa and soup together and pour over chicken. Cook on low for 6-8 hours. I shredded the chicken wiht a four- stir in sour cream until heated and served over rice. You can obviously serve it over noodles- or with tortillas.


Friday, July 11, 2008

Grilling Giveaway

This is one awesome giveaway. Please check out this blog for details!!!!

Tuesday, July 8, 2008

Pepperoni and Cheese Stuffed Chicken

MMMM- Easy and delicious. I found this at Melissa's Magic in the Kitchen


Boneless Skinless Chicken Breasts

Sliced Pepperoni


Extra Virgin Olive Oil

Italian Seasoning

Salt & Pepper


** I made a bechamel sauce to serve over the chicken- see bottom link and be sure to make while the chicken is in the oven**

Between wax paper pound out the chicken breasts until thin

Layer down your sliced pepperoni- however much you would like

Layer down your cheese (I used a mix of monterrey jack and muenster cheese)- however much you would like also

Roll the chicken up and secure it with toothpicks

Place in oven safe dish- drizzle with EVOO and sprinkle with S&P and Italian Season to your liking

Bake on 325 for about 30 minutes or until done

I also made a bechamel sauce-I cut the linked recipe in half and added some Parmesan and garlic to it. I served the sauce over the meal.


Sunday, July 6, 2008

Pizza Casserole

I figured I would give this recipe a try- afterall the hubbie really likes Pizza. I got this recipe from Lauren's Kitchen. Very good!


1 lb ground beef

1/2 chopped onion

2 minced garlic cloves

Package of mushrooms

1 jar tomato sauce

Pam Spray

10 oz can of refrigerated pizza dough

6 oz part skim mozzarella cheese

Preheat oven 425 degrees. In a nonstick skilled over med-high cook onion and garlic until softened. Add meat. Brown. Drain if necessary.

Add Mushrooms and tomato sauce to meat and heat throughout. (you will want your meat mixture more on the dry side than the saucy side)

While the meat cooks, coat a 13 x 9 baking dish with PAM cooking Spray. Unroll pizza dough and press into the bottom and halfway up the sides of the baking dish. Pre-bake in oven for 5 minutes.

Remove crust from oven. Add a layer of cheese, then a layer of the meat mixture, then top with a layer of cheese. Bake- uncovered- at 425 for 12 minutes or until crust is browned and cheese melts. Cool for 5 minutes.


Saturday, July 5, 2008

Peanut Butter Cup Ice Cream

MMMM- This was my first attempt at Ice Cream with my Kitchen Aid attachment. I know I should've just tried simple vanilla - but I was craving Peanut Butter so I went ahead with it and did it. I love my Kitchen Ait Ice Cream Attachment. Homemade ice cream is soooo good. I got this recipe from: www.!!


1/4 cup sugar

3 eggs

1 cup whole milk

3/4 cup peanut butter

3/4 cup sweetened condensed milk

1/2 cup half and half cream

2 tsp vanilla extract

12 minature peanut butter cups

- In a bowl, beat the sugar and eggs with an electric mixer until thick. Set aside. Pour milk into a saucepan and bring to simmer over low heat. Gradually pour the hot milk into the eggs while whisking. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil. Remove from heat and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half and half and vanilla. Cover and refrigerate until chilled.

- Pour the mixture into an ice cream maker according to the mfg instructions. Fold in peanut butter cups when mixture is still soft. Transfer to a container and freeze until solid.

MMMM good.


Tuesday, June 24, 2008

Lemon Lush

This recipe is soo good. I love lemon. I made this the morning before I was going to the wine fest for the Cookout my mom was having that evening. I went to the wine fest with my cousin, his friend, and the hubby. I said how appropriate- the lush that I am going to be at the wine fest will be having some lemon lush to finish off my day. But this recipe was awesome. The hubby doesn't really like anything with fruit in it... and he was griping when he saw me making this saying why can't it be in chocolate.. but he ended up loving it. I got the recipe from Carrie's Sweet Life. DELICIOUS. The hubby gives it a 4.5 out of 5 (that rocks considering he doesn't like lemon).


1 container of Cool Whip

1 pkg. cream cheese

4 c. milk

3 small packages of instant lemon pudding

1 1/2 c. flour

1 c. powdered sugar

1 1/2 sticks butter

Mix the butter and flour together and spread into a non stick 9x13 baking pan. Bake on 350 for 20 minutes.

Cool Completely.

Mix cream cheese, 1 c. cool whip and powdered sugar together. Spread on top of crust.

Beat pudding mix and milk together until it thickens. Pour over cream cheese layer.

Cover the rest with the remaining Cool Whip.


I submitted this recipe to Fruit Frenzy Blogging Event hosted by the Joelen. Check out her blog

Sunday, June 22, 2008

Tortellini & Chicken

Three words for this... Delicious, Quick and Easy... I got this recipe from Telly's Tasty Tidbits and the hubby gives it a 5 out 5. He said this was delicious. I did some variations to the recipe and they are listed in red.


1/2 lb frozen cheese filled tortellini (I used approx 3/4 lb)

2 boneless skinless chicken breasts

3/4 cup half and half

1/4 cup parmesan cheese

3 tablespoons of butter

Salt and Pepper

8oz can tomato sauce (I added this)

Chop chicken into 1" cubes and sautee in large skillet with a little EVOO

Cook tortellini in boiling water for about 7 minutes or until tender- Drain

Melt butter in the pasta pot. Add the tortellini and coat with butter. Add half and half and parm and cook on low until cream thickens and parm melts. Add tomato sauce. Add chicken and Salt and Pepper.

Nacho Spuds

This was delicious. Thanks Dolli. I got this recipe from Dolli's Delectables.
2 large baking potatoes (1.5 lbs total) cut into 1/2 inch thick rounds

1/2 lb gound beef

2 1/2 tbsp EVOO

1- 15oz can of black beans, rinsed

2 tbsp taco seasoning

1- 8oz package of shredded sharp cheese (I used a little more as the husband likes cheese and used some mozzarella we had)

1 cup grape tomatoes quartered lengthwise

Salt and Pepper

Sour cream and shredded lettuce

Set oven to 450 degrees- Position rack in the upper third of the oven

On a rimmed baking sheet- toss the potatoes with 2 tbsp olive oil and season with salt and pepper. Arrange in a single layer and bake until golden (about 20 minutes)

Heat a heavy skillet over medium high heat. Add the remaining 1/2 tbsp EVOO and the ground beef. Cook for about 2-3 minutes. Add the beans, taco seasoning, and 2 tbsp water. Lower the heat and simmer, stirring until heated throughout about 10 minutes.

Transfer the potatoes to an ovenproof 9X13 dish. Sprinkle half the cheese on top and spoon in the meat mixture. Then top with the tomatoes and the remaining cheese. Place in oven and turn off the heat. Let stand in the oven until the cheese is melted

Serve with sour cream and lettuce.

Yakisoba Stir-Fry w/Chick & Brocc

This was a very good meal which I got from Culinary Kicks. Joe really enjoyed it and he said it was like a mix between Chinese and Japanese.


3 tbs hoisin sauce

2 tbs black soy sauce (I used regular soy sauce)

1 tbs Chinese chili bean paste (I used chili garlic sauce)

1/2 tbs brown sugar

1 tbs sesame oil

1 tbs minced garlic

1 tbs minced or grated ginger (I used 1/2 tbs ground ginger)

1 bunch broccoli

2 chicken breast sliced for stir fry

2 bunches of green onion cut up

1 (32oz) package of yakisoba noodles.

The noodles come compressed together and it can be hard to separate- I dunked them in boiling water and pulled them apart with two spoons. I let them boil for a little bi t just to cook them a little bit as they will cook when I stir fry them. Set them aside for later use.

Mix the sauce mix by combining the hoisin, soy sauce, chili bean paste, brown sugar and sesame oil. Mix well to dissolve the sugar. Set aside for later use.

Heat a wok over high heat. Add a splash of oil (about 2 tbs). Add the garlic and the ginger and fry for 10 sec. Add the chicken and then the broccoli. Stir fry for about 3 minutes or until the chicken is almost done. Add the drained noodles and stir fry until everything is well mixed. Add the sauce mix and contine to stir fry until all the noodles are coated with the sauce. Turn off the heat and throw in the green onions. Serve immediately. Culinary kickes advises to serve noodles with fish sauce, lime wedges and sambal oelek on the side for extra seasoning ( I did not feel you needed to do this as it was already delicious)

Saturday, June 14, 2008

Springtime Chicken

I got this recipe from Fitness Magazine April 2008 Edition



1- 8oz container low fat plain yogurt

3 Tbsp balsamic vinegar

8 thin cut boneless skinless chicken breasts

Whisk together yogurt and balsamic vinegar until well blended. Place chicken and yogurt mixture into a sealable container and shake to mix. Marinate in refridge for at least 20 minutes.

Tomato- Mozzarella Topping


1 Tbsp EVOO

1 medium onion cut into wedges

1/4- 1/2 cup balsamic vinegar

2 Tbsp water

1 lb. plum tomatoes cored, seeded and chopped

1 tsp salt

1/8 tsp black pepper

8 oz fresh mozzarella cheese cut into 1/2 inch dice


In large skillet, heat oil over medium. Add onion and saute for 5 minutes or until softened. Add balsamic vinegar and water. Bring to a simmer. Cook for about 7 minutes. Increase heat to medium hight and add tomato, salt and pepper. Cook for 2 minutes. Add mozzarella and cook for 2 more minutes. Remove from heat and top with basil.

In the meantime, remove chicken and rinse. Pat dry with paper towels. Grill, turning once, for 6 to 8 minutes per side or until it is done to your liking. Serve immediately with the topping.

Chocolate Peanut Butter Cheesecake

MMMM... this was delicious

I got this recipe from but sort of adapted it a little bit.



12 Graham Crackers

1/2 c Unsalted Butter

Spray PAM baking spray in springform pan. Combine ingredients for the crust and press into the bottom of the pan. Place crust in fridge for about 15 minutes

Cheesecake Mixture


creamy peanut butter
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup packed brown sugar
3 eggs (at room temp)

1/2 tsp vanilla extract
1/4 cup sour cream

7 oz bittersweet chocolate

Preheat oven to 350

Spread a layer of peanut butter over the crust (however much you would like) Place back in fridge until the cheesecake mixture is done.

Microwave the chocolate according to directions on the package. Allow chocolate to cool to room temp. Mix the following: Cream cheese, brown sugar, vanilla and sour cream. Beat in one egg at a time. Pour chocolate into the mixture and combine until it is a uniform color. Pour mixture onto the peanut-butter covered crust.

Place into over for about 40 minutes. Place topping on.


3/4 cup sour cream
2 teaspoons sugar

Combine ingredients and spead onto cheesecake staying away from the sides. Put cheesecake back in oven and turn oven off and leave cheesecake in for 5 minutes.

Cool on a wire rack for 10 minutes. Carefully run a knife around pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan. I served with whipped cream and Reese's mini pieces.

Saturday, June 7, 2008

Mexican Lasagna

DH and I really like Mexican and we also like Lasagna so I figured I would try this Mexican Lasagne which I got from Gimpy's Kitchen. Good Meal!!

1 lb Ground beef
1 pkg Taco Seasoning
1 14oz can diced tomatoes
Corn Tortillas
1 C Salsa
1/2 c Shredded Cheddar cheese (I used a little more than 1/2 c bc DH loves cheese)
1 can Black Beans (I only used 1/2 a can)
Sour Cream ( I added this to the recipe)

Preheat oven to 350 degrees. Brown ground beef and drain the fat. Add taco seasoning, tomatoes and black beans. Heat through out. Spoon 1/2 beef mixture into 9x13 pan sprayed iwth olive oil or PAM. Place a layer of tortillas over the beef mixture. Repeat layering process once. Top the top layer of tortillas with salsa then top with cheese. Bake for 20 minutes or until hot and bubbly. Serve with sour cream.

Thursday, June 5, 2008

Chicken Stew over Mashed Potatoes

I got this recipe from Culinary Kicks blog.

For Chicken Stew:

2 large chicken breasts

6 Cups water

2 bay leaves

1 tsp oregano

1 tsp parsley

2 celery ribs, sliced

2 cups frozen mixed veggies

1/2 Cup milk

2 Tbsp flour

Heat the water in a large pot until boiling, then add chicken breasts, bay leaves, oregano and paresley and cook for 30 minutes. Remove the chicken and set aside. Add the celery and mixed veggies to the chicken broth. Shred the chicken and return it to the pot. Bring to a boil. Cook for 15 more minutes until veggies are soft. Place milk and 2 heaping Tbsp flour into a jar and shake until the flour is mixed and no lumps remain. Add to the stew and bring to another boil. Cook for a few minutes until thick and bubbly. Season to taste with salt and pepper. Serve over mashed potatoes.

Mashed Potatoes

4 Baking Potates, diced

1/4 Cup sour cream

3 Tbsp Butter

1/2 Cup milk

Salt & Pepper

In a sauce pan, cover the potatoes with water and bring to a boil. Simmer until for tender, about 10 minutes. Drain potatoes and pour into a large bowl. Add sour cream, butter and milk. Mash the potatoes with an electric beater until all the lumps are gone and it is smooth and fluffy. Season with salt and pepper to taste.

Saturday, May 24, 2008


I am new to this blogging stuff but I will give it a try. I call my blog Toby's Treats to celebrate our child Toby (Male Labrador) He is the love of our lives. Considering he samples everything that I make I figured I would name my blog after him. I hope you enjoy!!