Angel Food Cake & Berries Delight

 This recipe is really easy and delicious.  Two of my favorite things.  The other night we went

to an end of season party for my daughters volleyball team.  One of the other moms brought this and its was so good I had to find out how it was done.  Here is my spin on Robin's great dessert that was enjoyed by many.  This is a great summer dessert. It's fresh, light and yummy. I'm going to give you my version, which involves a store bought angel food cake (I got mine at Sam's Club). 

 I like their cake because it's huge and fresh.  If you feel really

ambitious you can make your angel food cake from scratch or a box recipe.  I prefer to buy mine.

What you need:

1 Angel food cake

1 8 ounce container of cool whip

1 small box white chocolate pudding mix (3.56 oz)

2 cups milk

1 1/3 cup fresh blueberries

1 1/3 cup fresh sliced strawberries

1/2 cup fresh raspberries

What to do:

1. Measure 2 cups cold milk into medium sized bowl & add pudding mix.

2. Mix with wire whisk until blended well and put in fridge.

3. Wash berries and set aside to dry.

4. Cut angel food cake into cubes and put in Ziploc bag until ready to use.

I used about 2/3 of the Sam's club angel food cake because its so huge.  If its a
smaller one you'll need to use the whole cake.  I cut into slices and
then cut the slices into cubes.  Bite size pieces.

5. Stir cool whip into chilled pudding mix and fold gently until well blended.

6. Now gently add 1 cup blueberries and 1 cup strawberries
folding in with large spoon til well blended.

I held out 1/3 cup blueberries and sliced strawberries to garnish the top.
I also used 1/2 cup raspberries on top.  I chose not to fold them into the
dessert because they're so delicate I thought they'd fall apart.

7. Now put into the fridge and chill before eating.

You can do any kind of berries in this you like.  Have fun with it
 and adjust to your taste.  I wouldn't make this too far ahead of time
because you don't want the angel food cake to get soggy.

It's really easy to just throw together at the last minute if you have the berries, cake pieces
 and pudding-cool whip mixture ready to go.  Just mix together, garnish with berries and enjoy!!
  The only problem with this is you'll want seconds and thirds.

BLT Chopped Salad

This is a really delicious salad, but then in my book almost anything with bacon is really delicious!  Sometimes I crave salads and I'm always looking for a new twist

 on throwing one together.  I found this one on Pinterest, it originated from howsweeteats.com
I've made a few small changes as I usually do when trying a new recipe.  I think that's what makes cooking fun, when you make a recipe your own by adding extra of what you like most
or experiment a little with the ingredients.  Don't be afraid to put your own touch on a recipe.

I loved this salad!!! It's packed with flavor and lots of my favorite things.

It's one we'll be eating again at my house. It was a lot like having a BLT without the bread.

What you need:

1 head butter lettuce chopped

About 2 cups spring mix salad greens

1 pint grape tomatoes cut in half (use half or all of the pint, whatever you desire)

1 1/2 cups sweet corn (I use thawed frozen corn)

2 avocados chopped

4 ounces feta cheese

1 green bell pepper diced

8 to 10 slices thick cut bacon, cooked well and diced

1 1/2 tablespoons olive oil

1 lime, juiced

1/4 teaspoon garlic salt

1/4 teaspoon ground pepper

What to do:

1. Chop lettuce. I put the leaves on my cutting board and cut in various directions until it was my desired size. Do this with both the butter lettuce and spring mix greens.

2. Cut desired amount of tomato grapes in half.

3. Dice green bell pepper.

4. Cook and chop the bacon.  Be sure to drain the bacon of as much grease as possible.

 I place the cooked strips on paper towels and place another on top, 

patting until most of the grease is dried off.

5.  Dice avocado.

6. Combine the above ingredients in a large salad bowl and gently toss. 

Carefully add in corn and feta, reserving a little of both to sprinkle on top for garnish.

7. Now let's put the dressing together. Into a small bowl, add olive oil.

8. To the olive oil add lime juice of one lime. I cut the lime into quarters and then squeezed the juice into the olive oil. Now add pepper and garlic salt and stir.

9. Gradually add the dressing into the salad, tossing gently in the process.

This salad has a great combination of flavors! I loved the tangy light dressing and the sweet corn,

 as well as the salty bacon and crunchy fresh lettuce. 

 This has a flavor blast of contrasting flavors that is great.  

Next time I make this I might add some hard boiled eggs or thin shredded cheddar cheese.

With or without these extras this a really good meal! Hope you enjoy!

Be sure to eat this salad right away. It's not one you want to make ahead,

 it's best if eaten right away.

Lasagna Soup

It's been beautiful weather in our little valley.  The snow has melted and signs of spring coming are everywhere.  I've been eager for the sunshine and long days.  Much to my surprise, this morning I woke up and found a blanket of white covering my yard for as far as the eye could see.  I thought I'd make it a good day by having some comfort food . . . a warm pot of soup.  So here it is.  I found the original recipe on Pinterest, here is the link:  http://thedeenbros.com      as usual I've tweaked the recipe a little and here is my version of this absolutely delicious soup.  If you like Italian food like lasagna, you're going to love this!  Its a quick and easy way to get your Italian fix.

What you need:

1 pound Italian sausage or Italian turkey sausage

32 ounces chicken broth

1 15 ounce can tomato sauce

1 15 ounce can petite diced tomatoes with sweet onions

1/4 cup fresh basil chopped (if you don't have fresh you can use the dry seasoning, about 1 tsp)

1/2 teaspoon Italian seasonings

1 green bell pepper diced

1 onion diced

3 tsp minced garlic

1/4 cup Parmesan grated

1/4 to 1/2 cup Mozzarella grated 

5 or 6 lasagna noodles broken into small pieces

(make sure their small they will double in size when cooked)

What to do:

1. Dice bell pepper and onion

2. In large stock pot brown Italian sausage, add diced green peppers and onion and garlic,

 allowing them to cook as sausage is being browned.

3. After above sausage is browned, add chicken broth, tomato sauce, diced tomatoes, 

Italian seasonings and fresh basil finely chopped.  Be sure to taste and add seasonings as desired.

4. Bring to a boil, then add lasagna noodles, turning heat down and allow to simmer for

about 20 minutes or until noodles are tender and ready to eat.

5. Add half of the cheeses and save the other half to garnish the top of each bowl with.

This takes about an hour to fix from beginning to end.  This includes your chopping and dicing time.

Of course, that's using a food processor to help me with the task of chopping my onions, which makes it quick and easy. The amounts of Italian seasonings and basil you add should vary according to your

taste buds, so please be sure to taste and add more if that's what seems good to you. As a side dish with this I fixed a green salad that imitated the Olive Garden salad.  You can purchase their dressing at Sam's Club (we love it at my house). I made an Italian spices and cheeses pull apart. This is super easy and can be found under the breads section of my blog.  Its a great way to have a little bread on the side and quick and easy to put together.  Hope you enjoy this delicious meal!

Just a little side note about using a food processor.  I had mine in a box in the pantry for at least a year before I ever took the time to learn how to use it.  I don't know why stuff like that seems so daunting sometimes.  I finally had the courage to take it out of the box and figure it out.  A little direction reading and some trial and error and it was worked like a charm.  So, if your anything like me and have a food processor that you need to figure out, "just do it".  I promise it will be worth the effort.  Now, I use my food processor all the time and love how it makes chopping, grating, etc. so easy.   You won't regret it!!

Bacon Wrap Appetizers

What you need:

1 package thick cut bacon

fresh shredded or shaved Parmesan cheese

1 box club crackers (I used multi-grain)

cookie sheet and wire rack that fits inside of cookie sheet

What to do:

1. Cut bacon strips in half (you should end up with about 30 to 40 pieces).

2.  Place Parmesan cheese onto cracker 

4. Wrap cracker and cheese with half a slice of bacon.

Pull it nice and snug and try to have the end of bacon be on the underside of the cracker.

5. Place on the wire rack that is sitting on the cookie sheet.

6. Repeat the above steps until all the bacon pieces are gone.

7.  Place them as close together on the rack as you can,  be sure that

their not touching when you place them on the rack.

8. Preheat oven to 250 degrees and place in oven.

These slow cook and need to be in the oven for about 2 hours.

I know that seems like a REALLY long time, that's because it is, but I promise its worth it!!!

These little things are so delicious and highly addictive.  You should probably make two batches

because they disappear way too fast.  We've had these at my house for our last two New Years

Eve parties and they were a hit both times!
The only bad thing about them is they'll be gone in a matter of minutes. 
You can do these days ahead of time and store them in Ziploc freezer bags.

Place them in the freezer and then when you're ready to start the celebration, just place them on the cookie sheet like shown below and put in the oven (about 300 degrees for 5 to 10 minutes).

Serve immediately while warm.

These are flavorful and so good to eat!  They have a zesty flavor from the Parmesan, if you want

you can switch it up by using brown sugar instead of Parmesan.  Enjoy!!!

Chicken and Dumplings

This is a family favorite and something I've been enjoying for years.  My mom made this while I was growing up and I've been making it for the last three or more decades. My kids and husband always enjoy this, especially on a cold winter day.  It's one of those comfort foods that just makes you feel good.

What you need:
3 boneless skinless chicken breasts
 2 bay leaves
3 to 4 carrots cut into large bite size chunks
3 to 4 celery stalks cut into large bite size chunks
2 to 4 potatoes cut into large bite size chunks
1 sweet onion cut into large bite size pieces
2 tablespoons dried parsley
1 teaspoon pepper
1 teaspoon salt or seasoned salt
1/2 teaspoon garlic powder
3 tablespoons Tones chicken base or chicken bouillon

For drop dumplings:
2 cups bisquick
3/4 cup milk

What to do:
1. In 4 1/2 quart pot, fill between 1/2 and 2/3 of the way with water.
2. Add chicken breasts, chicken bouillon or base, parsley, pepper,
 garlic powder, salt and bay leaves.
3. Bring to a boil and simmer until chicken is cooked, about 15 to 20 minutes.
4. While chicken is cooking cut, celery, carrots, onion and potatoes and set aside.
 5. When chicken is cooked all the way through remove from pot and let cool.
6. Now add celery, carrots, onion and potatoes to broth in pot.
7.  When chicken is cool enough, cut into bite size pieces and add back into broth mixture.
8.  Let veggies simmer for about 15 to 20 minutes until tender.
9.  While veggies are simmering mix the drop dumplings.
You'll need a mixing bowl, 2 cups bisquick and 3/4 cups milk.
10.  Put 2 cups bisquick into mixing bowl and add 3/4 cup milk,  stir with wire wisk or fork.
This will be a sticky, thick, dough mixture.

11. Bring stew mixture to a low boil, drop by large spoonfuls onto boiling stew and reduce heat.
12.  Cook uncovered for 10 minutes, then cover with lid and cook 10 minutes more.

This picture is before cooking covered.  When they've cooked the last 10 minutes you will have fluffy dumplings that are delicious with the chicken stew.  Adding the dumplings
 turns the clear broth of the stew into a creamy mixture and thickens it up good.
Now you're ready to serve this up and enjoy!
I love making this!  Its a great, complete meal that's nutritious and put together in one pot.

The dumplings always seem to go fast.  If you have a half pot of stew left,
 you can just mix up another batch of dumpling mix the next night,
 throw it on top and cook it just like you did for the
  first batch. Now your ready to enjoy a second time.
 I hope you all enjoy this as much as my family has.
Thanks mom . . . for making this a part of my life and my family's life. You're the best!

Chicken Pillows

What you need:

1 and 1/2 blocks cream cheese (softened)

3 green onion stems chopped

dash of pepper

1 teaspoon paprika

1/2 teaspoon garlic salt

1 heaping teaspoon sour cream

Italian bread crumbs

3 packages Pillsbury crescent rolls

4 cups cooked chicken diced into small bits

2 packages chicken gravy mix

4 to 6 tablespoons butter

What to do:

1. Put cream cheese in large bowl and cover with dish towel while it softens to room temp.

2. Cook chicken (4 large or 6 small) boneless skinless chicken breasts.

3. Let cool, then dice into small pieces that equal aprox. 4 cups chicken meat.

4. With mixer, beat cream cheese until soft and creamy mixture.

5. Add green onion, sour cream, 2 table spoons melted butter

 and pepper to cream cheese mixture and blend well.

6.In separate bowl, add paprika and garlic to chicken and mix well.

7. Now add chicken to cream cheese mixture and stir until it is mixed well and all pieces are coated.

8. Melt butter in shallow bowl and place about 1 to 2 cups bread crumbs in a second shallow bowl.

9. Open crescent rolls and gently tear apart so that you have the crescent dough that's triangle shaped.

10. Put heaping tablespoon full of chicken mixture on wide end of crescent dough.

11. Wrap dough around chicken mixture until it is completely covered.

12.  Roll in melted butter and then in bread crumbs and place on large ungreased cookie sheet.

13. Bake at 350 degrees for about 20 to 25 minutes or until golden brown.

14.  While chicken pillows are baking prepare the chicken gravy according

 to directions on the package (this takes about 5 minutes).

The original recipes I used came from a local church cookbook and from mariescookingadventures.com

 a foods website that is loaded with good recipes to try.  I took these a tweaked them a bit to come up with the recipe I have listed here. Doing a batch this size made 24 chicken pillows and fed a group of  ten people.  It was easy, but a little time consuming. These are totally worth the time invested in preparation. 

They were delicious and would be great for a "special" meal. This was a fun and different way to prepare chicken. Topping these with warm chicken gravy was the perfect way to serve them. 

 I think your going to like this recipe . . . everyone at the table did!  Enjoy!!!



"Best" Kale Sausage Soup

What you need:

1 pound Italian sausage

1 diced sweet onion

1 red bell pepper diced

1 cup celery diced
1 cup sliced carrot

1 bunch kale chopped

2 teaspoons minced garlic

1 to 2 teaspoons olive oil

32 ounces chicken broth

1 can diced tomatoes with sweet onions

1 can white beans drained and rinsed

1/2 teaspoon salt 

1/4 teaspoon ground black pepper

What to do:

1. In large soup pan brown Italian sausage.

2. Add diced onion,  red bell pepper,carrot and celery and saute for a few minutes, stirring continually.

3. Cook until onion is tender, now add garlic and chopped kale.

4.  Reduce heat to low, continue to cook and stir until kale is tender.

This should only take a couple of minutes.

5. Add chicken broth, diced tomatoes, white beans and salt & pepper to taste.

6.  Let simmer for about 20 minutes or until veggies are tender.

This soup is amazing. . . YUM! I'ts delicious, healthy, colorful, light and easy to make.I think this will have to be added to the "favorites" category. We've made it twice in the last three weeks and doubled the recipes both times. It's great as a leftover and stores easily. It has plenty of great flavor from the sausage.If you want to kick it up a few notches you could use hot or spicy sausage. I've used mild both times and it was great. Next time I make it and double the recipe I might do half spicy and half mild. If you try this please let me know how it works out and what you thought of it. 

I hope you enjoy this as much as my family has. It's perfect for the cold nights we've had lately.

 It's hard to beat a good bowl of soup! One more great thing about this soup is it's PRETTY and fun to share with a crowd. Great for the holiday season and feeding a group.  I got the original recipe from my healthy food eating friend Janette's website sanerecipebox.com check it out for more good recipes.  ENJOY!

I need to make a statement of confession.  Before making this soup I had it in my head that kale wouldn't taste good.  I have no reasonable explanation for this, just my silly self. Probably the thought that something so good for me had to taste bad . . . wrong.  It was delicious and healthy too! Great combination. I have a feeling you'll be seeing a few more recipes that have kale in them as well(but only the one's that taste good).

Frito Fiesta Salad

This salad is really easy to make.  It's got a great flavor and is just plain yummy!!!  I've taken it to

gatherings the last few times I've had something going on.  It disappears first thing and then the

requests for the recipe start coming.  I first had this at one of my daughters wedding showers.  Thanks Laurie for introducing this great salad to me.  I've tweaked the original recipe a bit.
 Hope you enjoy!

WHAT YOU NEED:

1 package frozen sweet corn (thawed)

1 green bell pepper

1 red bell pepper

2 cups shredded cheddar cheese

1 can black beans (drained & rinsed - this is optional)

1/2 generous cup sour cream

1/2 generous cup mayonnaise

1 bag chili cheese Frito's

WHAT TO DO:

1. Put frozen sweet corn in salad bowl and let thaw.

2. Dice green and red bell peppers and add to thawed corn, mix well.

3. Add two cups shredded cheddar cheese and mix gently and well.

4. If desired add a can of black beans drained and rinsed.

5. Mix sour cream and mayonnaise well, then add to ingredients listed above, mixing carefully.

6. You can chill all of the above ingredients until ready to serve.

This can be done the day ahead and it will work well.

7. Just before serving, crumble up the Fritos into small bite size pieces.

I just leave them in the sealed bag and squeeze until the Fritos are broken into small pieces,

then add to the other chilled salad ingredients toss in until it is evenly mixed in.

8.  I hold out enough Frito pieces and shredded cheese to sprinkle over top of salad.

Now your ready to share with others and enjoy!  If your like me you'll be going back for seconds.

This salad is best right when you serve it.
It definitely is at its peak when the Fritos are still crunchy.

The crowning ingredient is the Fritos, it adds great flavor to this fresh crunchy salad.  Enjoy!

Creamy Carmel Dip

This stuff is the best!!!  A family favorite that we used to eat a lot many years ago. I don't know why we quit making this . . . but we brought it back just recently when we decided to serve it at my daughters wedding reception.  So delicious, easy to make and great for a fall treat with fresh crisp apples.  All you need for this is three simple ingredients.

WHAT YOU NEED:

1 - 4 oz package cream cheese

1 -  heaping cup powdered sugar

1 17 oz. jar Mrs. Richardson Butterscotch Carmel

 6 to 8 apples sliced

WHAT TO DO:

1. Let cream cheese soften to room temperature.

2. Beat cream cheese with mixer until soft and creamy

3. Add powdered sugar beating with mixer until creamy.

4. Gradually add in the entire jar of Mrs. Richardson Butterscotch Carmel

blending with mixer until creamed together well

5. Slice apples

Now it's ready to enjoy!  Just dive in with the apple slices.  I think you're going to like this one!
It's good for a crowd or just sharing with your family. 



Baked Zucchini Chips

This is an awesome way to use some of that zucchini in your garden. 

 If you don't have a garden this year like me, you can pick up some zucchini

 at the local produce stands or farmers market. 

I used the zucchini that I had on hand and they were actually really small. 

The chips turned out delicious, but next time I'd like to use a medium sized zucchini like it
 suggested in one of the original recipes I found for these. 

 

What you need:

2 1/2 cups thinly sliced zucchini (1/4 inch or thinner)

1/4 cup dry bread crumbs

1/4 cup grated fresh parmesan (or Italian blend finely shredded cheese)

1/4 teaspoon garlic powder

1/4 teaspoon seasoned salt

1/8 teaspoon ground black pepper

2 tablespoons milk (you can use any kind, I used 1%)

Cooking spray

 

What to do:

1. Combine bread crumbs, grated parmesan, garlic powder, seasoned salt and black pepper.

 

For the bread crumbs I toasted some really good wheat bread I had from a local bakery we like.

I let it sit out for a while (at least an hour) when it is all dried out you can just crush it with a rolling pin and have your own delicious bread crumbs. To get the bread crumbs,

I place the toast inside a Ziploc baggie, then zip it shut and roll with rolling pin. 

This helps prevent having a crumby mess all over

 your kitchen counter. If you don't want to do this you can buy a container of bread crumbs

 in the baking section at the grocery store.

 

2. Place zucchini slices in bowl and drizzle lightly with some olive oil, then gently toss.

I tried coating with crumbs and they didn't stick well so added the milk and gently tossed.

This made all the difference and made the crumb mixture stick to the zucchini.

 

3. Place zucchini slices coated in crumb mixture onto a baking sheet

 that has been covered with cooking spray.

4.  Bake at 425 degrees for aprox. 25 to 30 minutes or until browned and crisp.

 

Another option that I haven't tried yet is to bake them on a wire rack that can sit on your cookie sheet.

The wire rack needs to be coated with cooking spray. 

This should help the chips not to stick to the baking sheet & to have just the right amount of crunch. 

 

These were delicious and the more you ate the more you wanted to eat.

  They disappeared in a matter of minutes and everyone kept commenting on how good they were.

They have quite a kick in flavor with all the seasonings and are a zesty, fun treat.

This recipe is a combination of two I found; first, from health.com

 and second, from the food network.

 

 



Cucumber Potato Salad

This is a really fresh, light version of potato salad. It has a twist I've never tried before and it's really great!  The cucumbers add crunch and the Greek yogurt add a little zing to it!  It was my daughter's birthday yesterday and she requested this salad.  It's twenty four hours later and it's all gone.  I guess the salad speaks for itself. I definitely will be making this again and again I found this recipe on sunset.com This the first recipe I've tried from their website but it looks like I'll be going back to explore other food ideas.  They have a bunch of good looking recipes.

 

What you need:

About 3 lbs. or approximately 12 red potatoes

1/2 cup plain low-fat Greek yogurt

1/2 cup mayonnaise made with olive oil

1/2 cup rough cut fresh dill

2 tablespoons red wine vinegar

1 teaspoon kosher or sea salt

1/2 teaspoon ground black pepper

1 and 1/2 cups thinly sliced red onion, rinsed and patted dry

1 English cucumber thinly sliced

 

What to do:

1. Bring large pan of water to boiling and cook potatoes(with skins on)

 until tender when poked with fork.This should take approximately 20 minutes of cooking time, check frequently for doneness. Then cool in ice water or refrigerator.

2. Whisk yogurt, mayo, red wine vinegar and fresh dill in small bowl and set aside

3. Cut potatoes into bite size pieces and place in large bowl.

4. Add onion and cucumber then add dressing mixture and stir gently to coat completely.

5. Chill in fridge for an hour or two before serving.

 

We really liked this version of potato salad.  It has a tangy, light flavor and is a simple

combination of ingredients that makes for a delicious salad.  I like the idea of using

the Greek yogurt to make a more healthy dressing. 

We had a crowd for the birthday celebration and everyone liked this one, I think you will too.

 

 

 

 

 

 

 

Steak or Chicken and Veggie Kabobs

What you need: 

3 to 4 small steaks of your choice or 12 to 14 marinated boneless skinless chicken tenderloins
Lawry's garlic and black pepper marinate
1 zucchini
1 yellow squash
1 sweet yellow onion
baby red potatoes
6 to 12 mushroom cut into quarters
Green bell pepper
Red, yellow or orange bell pepper
Metal kabob sticks

What to do:
1. Cut steaks into bite size chunks, approximately 1 inch squares.
Then place in container with lid and coat entirely with Lawry's garlic and black pepper marinate.
I used the entire bottle.
2. Cut zucchini and squash into slices, approximately 1/2 inch thick.
3. Cut onion into large bite size chunks.
4. Boil baby red potatoes for about 10 minutes, until tender.
5. Cut mushrooms into quarters which should be large chunks.
6.Cut bell peppers into bite size chunks.

  Once all the items above are cut have fun loading the kabobs with what you like best.  We made these for our 4th of July celebration.  It was a fun way to bar-b-q and felt like a special treat!
The kabobs can be done ahead of time or you can have all the items out and let people load their own kabobs with what they like best.  These were so delicious, healthy and really good to eat!
Another twist on these is to marinate chicken using the grilled chicken marinade recipe that is listed under the "chicken" label.  After the chicken has marinated, you can cut into bite size chunks and place them on the kabob sticks with a variety of vegetables.
 We did steak and chicken and they were both wonderful. 

Chicken Salad Croissants

What you need:

2 cans premium chicken chunks - 12.5 ounce 

1 cup red grapes cut in half

1 1/2 cups chopped celery

6 to 8 chopped green onions

about 1/2 cup mayonnaise (a little more or less depending on how you like it)

about 1/2 to 1 tsp garlic salt

1 package small croissant rolls (20 count)

What to do:
1. Cut grapes, chop green onion and celery and set aside.
2. Open cans of chicken chunks, drain and shred chunks with forks into salad bowl
3. Add grapes, green onion and celery.
4. Gently fold in mayonnaise and sprinkle with garlic salt, stirring in gently.
5. Optional, can add almond slices or cashews, about 3/4 cup.
6. Now it's ready to add to croissants and enjoy.

This is an easy and delicious recipe.  It's another one of my family favorites.
 It seems like we have a bunch of those!  This is easy to throw together and feels like a special treat.
I like to buy my croissants at Costco or Sam's Club.  Their croissants are delicious and you get a
good quantity for the price.  I add the chicken salad to the croissants just before serving so they don't get soggy or I let people make their own so they can add their desired amount of chicken salad.
These are great for a group or gathering.  I think you'll enjoy!!!

Slow Cooker Lemon Chicken

What you need:

6 boneless, skinless chicken breast halves or 12 boneless, skinless chicken tenders

2 tsp dried oregano

1 tsp seasoned salt

1/2 tsp black pepper

1/4 cup water

1 and 1/2 lemons squeezed for lemon juice (should equal almost 1/4 cup lemon juice)

2 garlic cloves minced (I used minced garlic from a jar, 2 tablespoons)

2 tsp chicken bouillon granules

2 tsp. fresh parsley, minced

What to do:

1. Wash chicken and pat dry with paper towels.

2. Combine oregano, seasoned salt, and pepper.  Rub over chicken.

3. Brown chicken in a nonstick skillet over medium heat, for aprox. 2 minutes on each side.

4. Place chicken in the slow cooker.

5. Combine water, lemon juice, garlic, and chicken bouillon in skillet.  

Bring to a boil, stirring to loosen browned bits.  Pour over chicken in the slow cooker

6. Cover and cook on low for about 4 hours.

7. Baste chicken occasionally during 4 hour cooking time.

8. Remove lid and cook 15-30 minutes longer, allowing juices to thicken slightly.

9. Serve chicken and juices over rice.

Here I am with another chicken recipe . . . what can I say, we like chicken.
 I've cooked this a couple of times and my kids say it's their new favorite.
I found it in a cookbook called Fix It and  Forget It Lightly
 by Phyllis Pellman Good.  This book is packed with great recipes
 that I'll be sharing in the future. This chicken was flavorful and easy to put together. The first time I made it with the boneless, skinless chicken tenders and the second time I did it with the boneless, skinless chicken breast halves.  We decided it's better with the chicken tenders.  Probably because the small pieces cook thoroughly.  It was moist and flavorful with the tenders. With the chicken breast halves it was tasty but quite a bit drier.  I think your going to like this one.
 I will definitely be making this again.  

Broccoli Cauliflower Salad

What you need:

5 cups of broccoli pieces (small bite size without stems)

5 cups cauliflower pieces (small bite size without stems)

2/3 cup diced red onion

1/3 cup bacon bits

1/4 cup salted roasted sunflower seeds

1/3 cup craisins or white raisins

1/2 cups shredded cheddar cheese (optional, I didn't put it in the recipe shown in picture)

For dressing:

3/4 cup mayonnaise

2 Tablespoons red wine vinegar

1/2 cup white sugar (you can use Splenda for low fat version)

What to do:

1. Wash Broccoli and Cauliflower and cut into small bite size pieces (without stems).

This is the most time consuming part of this recipe, but hang in there it's worth it in the end.

2. Dice red onion.

3. In large bowl combine; broccoli, cauliflower, red onion, bacon bits, sunflower seeds and craisins.

4. In separate container with air tight lid, combine Mayo, red wine vinegar and sugar.

These ingredients make the salad dressing.  When lid is securely on shake well so that all

ingredients mix well to a creamy consistency. 

This salad is one we've been making for years.  It is fresh, crispy and has a delicious

sweet flavor.  You'll probably want seconds, its that good.  Enjoy!

Green salad with Berries

What you need:

1 head romaine lettuce

1/2 small package spinach

1 cup washed and sliced strawberries

1/2 cup washed blackberries

1/2 cup washed raspberries

1/2 cup sliced almonds

3 tablespoons white sugar

Brianna's Poppy Seed dressing

What to do:

1. Cut or tear romaine lettuce into bite size pieces.

2. Pinch stems off of spinach and add to lettuce pieces in a large salad bowl.

3. Toss in berries but hold out enough to top the salad with them as shown in the picture above.

4. On medium heat, combine almonds and white sugar,
 heat until the sugar melts and coats the almond slices.

Stirring constantly as the sugar melts, about three minutes.

5.  After sugar melts, pour onto wax paper in a single layer and let cool.

6.  Keep in the fridge until you're ready to eat, then let each person top with dressing as desired.

I love it when the berries are in season and we can put this salad together.
 It's super easy to put together, colorful and fresh.

It makes any occasion feel special.   Another variation we do on this is using strawberry slices and kiwi (instead of the mixed berries).  We still use the Brianna's Poppy seed dressing.
 These salads are great for a crowd and goes with just about everything.

Ginger Snap Cookies

Gr'ma Larene's Famous Molasses Cookies

What you need:

1 cup butter flavored shortening

1 cube margarine

2 cups sugar

2 eggs

1/2 cup molasses (Braer Rabbit Brand works best)

4 cups flour

4 teaspoons baking soda

1 teaspoon ground cloves

1 teaspoon ground ginger

2 teaspoons cinnamon

1/2 teaspoon salt

What to do:

1. Mix together shortening, margarine, sugar, eggs and molasses.

2. In separate bowls mix together flour, baking soda, ground cloves, ground ginger, cinnamon and salt.

3. Gradually add flour mixture to sugar mixture.

4.  After mixing completely, roll into walnut size balls and then roll in sugar.

5. Bake on ungreased cookie sheet at 350 degrees for 8 to 12 minutes

Cookie should be crispy around the edges and chewy in the middle.  

Every oven bakes differently so you'll have to experiment a little bit.

6. Cool on cookie rack.

This is a recipe I've been wanting to try for a long time and finally did. We were recently in Cedar City, Utah and grabbed a sandwich at a place called "The Grind" located in the old part of town.  The food was delicious and their ginger snap cookies were humongous and totally delicious.  They inspired me to try this recipe that originated with my neighbor and has been a family favorite of theirs for a long time. . . now it's going to turn into a family favorite of ours.  These cookies are just delicious and have a great taste and texture.  Give them a try and I don't think you'll be disappointed.

Sweet Cornbread

What you need:
 2 cups cornmeal
1 cup coarsely ground kamut
1 cup whole wheat flour
1 1/3 cup sugar
6 tsp baking powder
1 tsp baking soda
1 tsp salt
6 tablespoons melted butter
2/3 cup oil or apple sauce for a more low fat version
4 eggs
2 1/2 cups buttermilk

What to do:
1. Combine dry ingredients in a mixing bowl.
2. Stir together melted butter, vegetable oil or apple sauce, eggs and buttermilk
3. Fold into dry ingredients, mixing gently.
4. Pour into a greased 10 1/2 x 15 baking dish.

5. Bake for 40 minutes at 340 degrees or until golden brown.

This cornbread is another of our family favorites.  It does require some specific items like the kamut, but is totally worth it!  We started making this after purchasing a NutriMill grinder.  We make the cornmeal by grinding popcorn kernels, the wheat by grinding our red wheat kernels, and I purchase the kamut that we also grind with the NutriMill grinder.  I do big batches at a time so that I have it handy in my pantry.
It's a good feeling to produce this delicious cornbread that comes completely from scratch.  It is rich, hearty and sweet.  We like to make honey butter to go with it and it quickly disappears.

***This recipe can be cut in half and put into an 8 in square baking dish***



Golden Graham's Smore Bars

What you need:

3/4 cup light corn syrup

4 tablespoons butter

1 package or 2 cups milk chocolate chips

1 teaspoon vanilla

One 12 oz. box Golden Grahams cereal (8 to 9 cups)

10 oz bag or approx. 4 cups mini marshmallows

What to do:

1. Measure out and pour cereal into a large bowl.

2. Grease 9 x 13 pan (I use cooking spray).

3. Heat corn syrup, butter, chocolate chips and half of the mallows to low boil,

 being sure to stir constantly. As soon as it begins to boil, remove from heat and add vanilla.

4. Pour melted mixture over the cereal, gently toss until cereal is coated.

5. Fold in remaining two cups of marshmallows.

6. I sometimes tuck a few extra marshmallows here and there on tip just for looks.

7. Pour cereal mixture into 9 x 13 greased pan and press down.

8.  Let stand for about an hour and they're ready to cut.

If your house is like mine these will be cut into way before they're cooled, set and ready for cutting.

This is another family favorite that we've been making for years.  I like this recipe because it's easy, fast, and you don't have to turn on your oven or baking timer. 

When it comes to the step where you press down the mixture in the pan, I like to make sure my hands are washed and thoroughly clean then I spray one hand with the cooking spray and use it to press down the gooey mixture.  It makes it so easy to get in the corners and wherever you need to.

You can also put the pan in the fridge for about a half hour and it speeds up the cooling process.

This makes it easier for it to be firmed up make a clean cut for serving.

  I hope you enjoy these simple and delicious treats as much as we have!



Razorback Salsa

What you need:
1 28 ounce can crushed tomatoes
1 14 ounce can black beans (drained)
1 14 ounce can black eyed peas (drained)
3 medium tomatoes diced
1/2 cup onion chopped
1 bunch green onions washed and chopped
1 tablespoon fresh minced garlic
1 green bell pepper chopped
1 red, yellow, or orange bell pepper chopped
1/2 cup chopped fresh parsley
1 8 ounce bottle Italian dressing
1 small bag frozen white super sweet corn
1 finely chopped jalapeno pepper (optional)


What to do:
1. In large salad bowl, combine crushed tomatoes, black beans, and black eyed peas and frozen corn.
2. Chop tomatoes, peppers, green onion, onion, parsley and jalapeno pepper (if desired).  Add to mixture in bowl.
3. Add minced garlic and Italian dressing (that you shake up really well).  This recipe was found in a cook book I have called Company Best - compiled by Judith Jackson, Gina Pitts, Kimberly Roy and Ann Seamons.  I adapted the recipe to my families likes and this is reflected in the ingredients listed above.  The original recipe called for hominy not white sweet corn.  This is a family favorite.  This is fresh,  healthy and delicious.  Whenever we go to a family gathering this is what I'm requested to bring. It's great for a crowd and can be a great appetizer or a great meal.  If you like fresh veggies you'll love this!  It's great with Tostitos scoops, corn chips or pita chips.