tag:blogger.com,1999:blog-26140472708973287642024-03-28T20:30:04.803-07:00yummy to my tummyThere is no spectacle on earth more appealing than that of a beautiful woman in the act of cooking dinner for someone she loves. -Thomas Wolfeashleyhttp://www.blogger.com/profile/05996011824118285559noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-2614047270897328764.post-63463202563003309872011-04-29T12:29:00.001-07:002011-04-29T17:37:41.039-07:00homemade chicken noodle soupI found this recipe forever ago on one of my favorite food blogs, <a href="http://casualcuisine.blogspot.com">Casual Cuisine</a>. I finally made it yesterday and really enjoyed it! It made a huge pot so I froze plenty for future dinners. Try it soon! (Here's the recipe, slightly adapted)<div><br /></div><div>ingredients:</div><div><br /></div><div>2-3 chicken breasts, boiled or roasted, then shredded (or you can place raw chicken breasts in the pot while soup is simmering, and allow to fully cook)</div><div>8 cups chicken broth (low sodium is a good option)</div><div>1 medium onion, chopped</div><div>1 clove garlic, minced</div><div>1 bay leaf</div><div>2 large carrots, chopped</div><div>2 stalks celery, chopped</div><div>1 1/2 cups dried egg noodles</div><div>2 tbsp. fresh or dried parsley</div><div>salt and pepper, to your taste</div><div><br /></div><div>directions:</div><div><br /></div><div>Saute onion with salt and pepper over medium heat with a small amount of oil in a deep pot. When onion is translucent, add garlic and saute for about 30 seconds.</div><div><br /></div><div>Add chicken broth, chicken, and bay leaf, and bring to a rolling boil. (If you put the chicken in raw, be sure to let boil until chicken is cooked through.) Once boiling, reduce heat and simmer for pretty much as long as you'd like. Bring soup back up to a boil before adding carrots and celery, and simmer covered for about 5 minutes, until veggies are tender. </div><div><br /></div><div>Stir in noodles. Simmer, covered, for about 5 minutes or until noodles are tender but firm. Stir in parsley to garnish. Enjoy!</div>ashleyhttp://www.blogger.com/profile/05996011824118285559noreply@blogger.com348tag:blogger.com,1999:blog-2614047270897328764.post-33668500805397714752011-03-21T15:21:00.000-07:002011-03-21T15:21:00.439-07:00hearty sausage and rice casseroleI found a recipe for this dish online, but didn't have all the ingredients it called for. So, I made up my own using the recipe I found as a guide. I am in love with this!<div><br /></div><div>ingredients:</div><div><br /></div><div>1/2 box rice (any kind)</div><div>1 pound bulk sausage (I used turkey sausage)</div><div>1 (8oz) box sliced fresh mushrooms, roughly chopped</div><div>1 red bell pepper, diced</div><div>1 large onion, diced</div><div>2 stalks celery, diced</div><div>1 can cream of mushroom soup</div><div>1 can chicken broth</div><div>1 cup shredded cheddar cheese</div><div>garlic salt, onion powder, dried parsley, salt & pepper to taste</div><div><br /></div><div>directions:</div><div><br /></div><div>1. in a large skillet, brown sausage very well. drain off any grease.</div><div>2. add mushrooms, celery, pepper, an onion, and continue to cook with the sausage until veggies are tender. add seasonings to your taste.</div><div>3. in a very large bowl, add soup, broth, cheese, and uncooked rice. stir in the sausage and veggie mixture, combine well. </div><div>4. bake covered at 375 for 1 hour if you are using a 9x13, and for 30-35 minutes for 2 8x8's. Or, bake until bubbly and rice is done.</div><div>5. stir the mixture before serving. enjoy!</div>ashleyhttp://www.blogger.com/profile/05996011824118285559noreply@blogger.com0tag:blogger.com,1999:blog-2614047270897328764.post-87178890001121966012011-03-16T11:42:00.000-07:002011-03-16T11:49:25.712-07:00orange pineapple fruit saladThis is my absolute favorite fruit salad. I grew up eating this, and I could eat massive amounts of it at one sitting if I didn't feel like people would look at me funny. :) It's SO easy and so delicious! This recipe serves about 6, so just cut everything in half if you don't want that much.<div><br /></div><div>ingredients:</div><div><br /></div><div>2 cans pineapple chunks (or tidbits)</div><div>2 cans mandarin oranges </div><div>8oz. container sour cream</div><div>1.5 cups mini marshmallows</div><div><br /></div><div>directions:</div><div><br /></div><div>1. pour all the fruit into a colander and drain very well. you do not want this to be soggy.</div><div>2. in a large bowl, mix everything together. </div><div>3. let chill for at least an hour before serving. enjoy!<br /><div><br /></div></div>ashleyhttp://www.blogger.com/profile/05996011824118285559noreply@blogger.com0tag:blogger.com,1999:blog-2614047270897328764.post-28564572452197284582011-02-23T10:29:00.000-08:002011-02-23T10:40:33.677-08:00spaghetti with veggiesI am trying to incorporate more meatless meals into our diet. I have nothing against meat, I just know that it's not necessary to have at every meal. It can also be expensive, so spacing it out over the week can save lots of money, too. We usually have meat sauce for our spaghetti, but I wanted to try something meatless, yet still delicious and satisfying. The options are endless here... as you can add any veggies you like. I am going to leave off the amounts of the veggies, since you can add as many or as little as you want.<div><br /></div><div>ingredients:</div><div><br /></div><div>homemade spaghetti sauce (recipe <a href="http://ivegotluvinmytummy.blogspot.com/2009/11/spaghetti-sauce.html">here</a>)</div><div>any kind of pasta (I used angel hair)</div><div>1 or 2 cans diced tomatoes (I used italian style)</div><div>fresh mushrooms</div><div>onion</div><div>bell pepper (any color you want)</div><div>minced garlic</div><div><br /></div><div>directions:</div><div><br /></div><div>1. make homemade sauce (or really, any sauce you want) and let simmer for an hour. add in the can or two of diced tomatoes.</div><div>2. boil your pasta according to directions. set aside.</div><div>3. in a medium saucepan, add about 2 tbsp olive oil and 1 tbsp butter. let it get hot before throwing in the veggies.</div><div>4. dice up veggies, and add them to the pan. stir around until they are golden brown and soft. add salt and pepper, and the minced garlic about a minute before you remove the veggies from the heat. (you don't want the garlic to burn.)</div><div>5. pour the cooked veggies directly into the sauce and continue to let simmer for another 10-15 min.</div><div>6. the sauce is ready! serve it over your pasta with a little parmesan cheese. enjoy!</div>ashleyhttp://www.blogger.com/profile/05996011824118285559noreply@blogger.com0tag:blogger.com,1999:blog-2614047270897328764.post-35408261283326479242011-02-07T11:29:00.000-08:002011-02-07T11:39:29.038-08:00simple pastaI got creative in my kitchen the other night and came up with such a yummy pasta dish. I mostly just used what I already had on hand. I didn't use any measurements, but I will try to approximate what I did. You can easily change the amounts due to your liking, or how many servings you need. Enjoy!<div><br /></div><div>ingredients:</div><div><br /></div><div>pasta (any kind... i used regular spaghetti because it's what I had)</div><div>1 can diced tomatoes (i used the italian flavor)</div><div>1 cup shredded mozzarella cheese </div><div>1 cup shredded parmesan cheese</div><div>1 cup frozen chopped spinach</div><div>1 cup olive oil</div><div>1/2 tsp minced garlic</div><div>2 tbsp butter</div><div>1/2 cup bread crumbs</div><div>salt and pepper</div><div><br /></div><div>directions:</div><div><br /></div><div>1. preheat oven to 350.</div><div>2. boil pasta according to directions. remember to keep it al dente since it will be going in the oven for a bit. set aside.</div><div>3. in a large bowl, mix diced tomatoes with olive oil. whisk together well to make sure they are well incorporated.</div><div>4. add everything except the butter and bread crumbs. mix together well. </div><div>5. add pasta and mix well with the sauce.</div><div>6. pour pasta and sauce into a baking dish. top with bread crumbs and dot with pieces of butter.</div><div>7. bake until top is golden brown and the sides are slightly bubbly.</div><div>8. enjoy!</div>ashleyhttp://www.blogger.com/profile/05996011824118285559noreply@blogger.com0tag:blogger.com,1999:blog-2614047270897328764.post-50093163842010022772010-07-16T08:22:00.000-07:002010-07-16T08:33:40.353-07:00roasted potatoes and carrotsThis isn't so much a recipe... just an idea for a fabulous side. I am not kidding when I say I could eat these for every meal of the day. I am currently eating the leftovers for lunch as I type. <div><br /></div><div>ingredients:</div><div><br /></div><div>small red potatoes, chopped </div><div>carrots (i use whole), chopped</div><div>1 onion, chopped</div><div>olive oil</div><div>salt and pepper</div><div>your favorite herb(s)</div><div><br /></div><div>directions:</div><div><br /></div><div>Chop all veggies to make them bite-size. In a large bowl, toss with a little olive oil (It depends on how many veggies you are roasting, but to make enough for our family I used about 1/4 cup oil). Add spices... as much as you like! Rosemary, garlic, thyme... the possibilities are endless. Bake at 375 in a dish covered with foil, for at least an hour. The longer, the better. The veggies get soft and caramelized... OH so scrumptious. And healthy! :)</div>ashleyhttp://www.blogger.com/profile/05996011824118285559noreply@blogger.com0tag:blogger.com,1999:blog-2614047270897328764.post-79461147507277806612010-05-20T13:01:00.000-07:002010-05-20T13:06:05.652-07:00crispy southwest chicken wraps<span class="Apple-style-span" style=" color: rgb(68, 68, 68); font-family:Tahoma, Verdana, Arial, sans-serif;font-size:13px;"><span class="ecxApple-style-span" style=" color: rgb(51, 51, 51); line-height: 20px; font-family:'Trebuchet MS', Trebuchet, Verdana, sans-serif;"><b><div>We are obsessed with these things. I rarely make things that I would consider restaurant-quality, but these totally are. Please try them!</div><br /></b>ingredients:<br /><br />1 cup cooked rice, warm or at room temperature<br />1 cup cooked, shredded chicken<br />1 can black beans, rinsed and drained<br />1 green onion, finely sliced (white and green parts)<br />1/2 red or green pepper, diced<br />1/4 cup fresh cilantro, chopped<br />juice of 1 lime<br />1/2 tablespoon chili powder<br />1 teaspoon ground cumin<br />1/2 teaspoon garlic salt<br />2 cups shredded cheese (I used a mexican blend)<br />6 burrito-sized flour tortillas</span></span><div><span class="Apple-style-span" style=" color: rgb(68, 68, 68); font-family:Tahoma, Verdana, Arial, sans-serif;font-size:13px;"><span class="ecxApple-style-span" style=" color: rgb(51, 51, 51); line-height: 20px; font-family:'Trebuchet MS', Trebuchet, Verdana, sans-serif;">sour cream, guacamole, and salsa to garnish<br /><br /></span></span><div><span class="Apple-style-span" style=" color: rgb(68, 68, 68); font-family:Tahoma, Verdana, Arial, sans-serif;font-size:13px;"><span class="ecxApple-style-span" style=" color: rgb(51, 51, 51); line-height: 20px; font-family:'Trebuchet MS', Trebuchet, Verdana, sans-serif;">directions:</span></span></div><div><span class="Apple-style-span" style=" color: rgb(68, 68, 68); font-family:Tahoma, Verdana, Arial, sans-serif;font-size:13px;"><span class="ecxApple-style-span" style=" color: rgb(51, 51, 51); line-height: 20px; font-family:'Trebuchet MS', Trebuchet, Verdana, sans-serif;"><br />Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.<br /><br />Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.<div style="clear: both; "></div><div id="ecxlws_11"><div class="ecxlinkwithin_outer" style="margin-right: 0px; margin-bottom: 0px; margin-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><div class="ecxlinkwithin_inner" style="margin-right: 0px; margin-bottom: 0px; margin-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; width: 358px; "></div></div></div></span></span><div><span class="Apple-style-span" style="font-family:'Trebuchet MS', Trebuchet, Verdana, sans-serif;font-size:100%;color:#333333;"><span class="Apple-style-span" style=" line-height: 20px;font-size:13px;"><br /></span></span></div></div></div>ashleyhttp://www.blogger.com/profile/05996011824118285559noreply@blogger.com0tag:blogger.com,1999:blog-2614047270897328764.post-31763322006933819782010-04-07T07:32:00.000-07:002010-04-07T07:35:49.616-07:00slow cooker southwest chicken stacks<span class="Apple-style-span" style=" color: rgb(68, 68, 68); font-family:Tahoma, Verdana, Arial, sans-serif;font-size:13px;"><span class="ecxApple-style-span" style=" color: rgb(51, 51, 51); line-height: 20px; font-family:'Trebuchet MS', Trebuchet, Verdana, sans-serif;"><div>I'm not sure why these are called "stacks", but this dish is so delicious. It's basically just a yummy mixture to eat by itself, or on tortilla chips. It's unbelievably easy, which is great for busy schedules.</div><div><br /></div><div>ingredients:</div>2 cups frozen corn<br />1 can black beans, rinsed and drained<br />2 large frozen boneless, skinless chicken breasts (about 1 pound)<br />1 1/2 cups salsa<br /><br />directions:<br /></span></span><div><span class="Apple-style-span" style=" color: rgb(68, 68, 68); font-family:Tahoma, Verdana, Arial, sans-serif;font-size:13px;"><span class="ecxApple-style-span" style=" color: rgb(51, 51, 51); line-height: 20px; font-family:'Trebuchet MS', Trebuchet, Verdana, sans-serif;">Lightly grease the bottom and sides of the slow cooker. Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top. Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours. Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.<br /><br />Serve on a bed of tortilla chips and top with additional garnishes: lettuce, tomato, avocado, sour cream, cheese, cilantro, lime wedges, etc.</span> </span></div>ashleyhttp://www.blogger.com/profile/05996011824118285559noreply@blogger.com2tag:blogger.com,1999:blog-2614047270897328764.post-19440844341948558922010-02-25T14:28:00.000-08:002010-02-25T14:45:41.630-08:00crockpot chiliI love to make chili when it's cold outside. It's such a comfort food! I have seen so many recipes for chili, but I basically make up my own and it turns out great!<div><br /></div><div>ingredients:</div><div><br /></div><div>1 lb. ground beef or turkey (i use turkey and it's DELISH)</div><div>1 large can (~14 oz) crushed tomatoes</div><div>1 can diced tomatoes (with juice)</div><div>1 can kidney beans</div><div>1 package chili seasoning</div><div>1/2 large onion, diced</div><div>1/2 green bell pepper, diced</div><div>1 tsp garlic powder</div><div>1 tsp chili powder</div><div>salt and pepper</div><div><br /></div><div>directions:</div><div><br /></div><div>1. put all ingredients in crockpot and let simmer on low for about 6 hours.</div><div>2. top with sour cream, cheese, and fritos (a must-have for my hubby). Enjoy!</div><div><br /></div><div><br /></div>ashleyhttp://www.blogger.com/profile/05996011824118285559noreply@blogger.com0tag:blogger.com,1999:blog-2614047270897328764.post-87777237379652901512009-11-04T12:30:00.000-08:002009-11-19T14:01:15.333-08:00easy chicken tetrazziniThis is such a comfort food. It also makes plenty for leftovers, which I personally love. You can also easily cut the recipe in half if you are making it for a smaller group. Half of the recipe makes plenty for my family of 4.<div><br /></div><div>ingredients:</div><div><br /></div><div>1 lb cooked and drained spaghetti</div><div>5 chicken breasts, cooked and cubed (I usually only use 3 large ones and it's plenty.)</div><div>2 cans cream of chicken soup</div><div>2 1/4 cups water</div><div>1/4 cup butter</div><div>2 cubes chicken bouillon</div><div>1/4 cup shredded cheddar cheese</div><div><br /></div><div>directions:</div><div><br /></div><div>1. put cooked spaghetti into a greased 9x13 baking dish. add chicken on top of spaghetti.*</div><div>2. In medium saucepan mix together soup, water, butter and bouillon. bring to a boil, and pour over chicken and spaghetti. add shredded cheese on top and press down a little.</div><div>3. bake at 350 for about 25 minutes.</div><div><br /></div><div>*This particular recipe did not call for mushrooms, but I love to add them into mine. I usually place them on top of the chicken before I pour on the sauce. I use 1 small can.</div><div><br /></div>ashleyhttp://www.blogger.com/profile/05996011824118285559noreply@blogger.com1tag:blogger.com,1999:blog-2614047270897328764.post-48660651938027589732009-11-04T05:35:00.000-08:002009-11-04T05:42:26.282-08:00quicheThis is very similar to the <a href="http://ivegotluvinmytummy.blogspot.com/search/label/appetizers">mini crustless quiches</a>, but it's a regular size quiche in a pie crust. I make this for dinner a lot, but obviously it would be great for breakfast as well. My 4-year-old son likes to call it "egg pie". Hey, whatever will get him to eat it! :) The recipe doesn't call for it, but I usually add spinach for some extra nutrients.<div><br /></div><div>ingredients:</div><div><br /></div><div>8 slices bacon</div><div>1 small onion, chopped & sauteed</div><div>1 tsp garlic, minced & sauteed</div><div>5 eggs</div><div>2 cups milk</div><div>salt & pepper</div><div>1.5 cups grated cheese</div><div>1 frozen pie crust</div><div><br /></div><div>directions:</div><div><br /></div><div>1. preheat oven to 350.</div><div>2. in a large bowl, beat eggs and milk until blended.</div><div>3. add onion, garlic, salt, and pepper. whisk for 1 minute.</div><div>4. pour mixture into pie crust.</div><div>5. sprinkle bacon and cheese on top and press below surface.</div><div>6. bake until golden and knife comes out clean. (the baking time will depend on your oven, so just keep an eye on it and watch for that beautiful golden color on top.)</div>ashleyhttp://www.blogger.com/profile/05996011824118285559noreply@blogger.com0tag:blogger.com,1999:blog-2614047270897328764.post-435048386180532162009-11-01T10:51:00.001-08:002009-11-01T10:57:49.576-08:00cheesy smashed potatoesI think all I have to say right now is YUM. I like mashed potatoes, but I like them even more if they're cheesy. This is a great fancied-up side to have with regular ol' chicken and veggies.<div><br /></div><div>ingredients:</div><div><br /></div><div>2 lbs baby yukon gold potatoes</div><div>1/4 cup sour cream</div><div>2 cups shredded cheddar cheese</div><div>chopped chives (optional)</div><div>salt & pepper</div><div><br /></div><div>directions:</div><div><br /></div><div>1. cut potatoes in half and place in a pot.</div><div>2. cover with water, add a pinch or two of salt, and bring to a boil.</div><div>3. boil until tender. (this will vary in time, depending on the size of your potatoes. pierce with a fork every couple of minutes to check when tender.)</div><div>4. drain and return to pot.</div><div>5. smash potatoes and add sour cream, cheese, chives, and salt & pepper. </div>ashleyhttp://www.blogger.com/profile/05996011824118285559noreply@blogger.com0tag:blogger.com,1999:blog-2614047270897328764.post-42780920922163245472009-11-01T10:45:00.000-08:002009-11-01T10:50:01.308-08:00baked corn dipThis dip is SO good! I've actually only made it one time, for a cookout, and it was a huge hit. <div><br /></div><div>ingredients:</div><div><br /></div><div>2 cups frozen corn, thawed</div><div>1 can rotel, drained (if you like spicy things, you can get "hot" rotel. it gives it a little "something".)</div><div>1 package (8 oz) cream cheese, cubed</div><div>1/2 tsp chili powder</div><div>1/2 tsp garlic powder</div><div>1/2 tsp cumin</div><div><br /></div><div>directions:</div><div><br /></div><div>1. in bowl combine corn, rotel, and spices.</div><div>2. but in greased casserole dish and top with cubed cream cheese.</div><div>3. bake at 350 for 30 minutes.</div><div>4. stir to blend, then smooth it out with a spatula.</div><div>5. serve with fritos or tortilla chips.</div>ashleyhttp://www.blogger.com/profile/05996011824118285559noreply@blogger.com0tag:blogger.com,1999:blog-2614047270897328764.post-44014412747994394812009-11-01T10:40:00.001-08:002009-11-01T10:45:08.730-08:00cajun shrimp alfredoThis is another recipe that is so easy, but looks fancy. If you don't like shrimp, feel free to use chicken instead!<div><br /></div><div>ingredients:</div><div><br /></div><div>1 jar (16 oz) Alfredo sauce</div><div>1 package <span class="blsp-spelling-error" id="SPELLING_ERROR_0">fettuccini</span></div><div>1 lb shrimp, peeled</div><div>2 tbsp cajun seasoning</div><div>1 tsp fresh or dried parsley for garnish</div><div><br /></div><div>directions:</div><div><br /></div><div>1. in saucepan, heat Alfredo sauce.</div><div>2. cook pasta in separate pot.</div><div>3. add cajun seasoning to Alfredo, and simmer on medium heat, stirring well.</div><div>4. when sauce is hot, add shrimp and heat through.</div><div>5. mix sauce with pasta.</div><div>6. garnish with parsley.</div>ashleyhttp://www.blogger.com/profile/05996011824118285559noreply@blogger.com0tag:blogger.com,1999:blog-2614047270897328764.post-2451522747814066302009-11-01T10:30:00.000-08:002010-07-20T10:02:23.409-07:00spaghetti sauceThis is my family's famous spaghetti sauce. My family, meaning my grandmother and my mom. I'm not sure if my grandmother created it or if she got it from somewhere else. Either way, it's <b>amazing</b> and it always brings me back to my childood. I remember growing up and I'd walk in the door from school to smell this sauce simmering away on the stove. Oh my gracious. It's not a sweet sauce, and it's a little more thin, not very chunky. The recipe doesn't call for it, but feel free to add onions, bell peppers, or diced tomatoes to the sauce. My mom just never put this stuff in there because apparently we were all pretty picky as kids. Sorry mom! :) <div><br /></div><div>ingredients:</div><div><br /></div><div>1 lb ground beef</div><div>2 cans Hunts tomato sauce</div><div>1 small can tomato paste</div><div>2 cans water (if you want it a little thicker, just do 1.5 cans)</div><div>1 tbsp italian seasoning</div><div>1 tsp garlic salt</div><div>1/2 tsp pepper</div><div>1 package spaghetti seasoning (italian style. i usually use McCormick.)</div><div>1 tbsp butter</div><div><br /></div><div>directions:</div><div><br /></div><div>1. brown beef and drain.</div><div>2. add all ingredients to a pot on the stove, or a crockpot. </div><div>3. if using stovetop, bring to a boil and let simmer as long as possible (at least an hour, if not more). if using crockpot, cook on low for 3-4 hours.</div>ashleyhttp://www.blogger.com/profile/05996011824118285559noreply@blogger.com0tag:blogger.com,1999:blog-2614047270897328764.post-63752952978774515252009-11-01T10:25:00.000-08:002009-11-01T10:29:58.057-08:00homemade chicken noodle soupMy mom gave me this recipe, but I can't remember where she found it. A good idea I heard was to make a big batch of this and freeze it to have on hand when you, a friend, or someone in your family is sick. I thought that was a great idea! This is one of the easiest recipes ever.<div><br /></div><div>ingredients:</div><div><br /></div><div>4 cups chicken broth</div><div>1 cup shredded chicken</div><div>1/2 cup egg noodles</div><div>1 stalk celery, sliced</div><div>1 carrot, sliced</div><div>pepper</div><div><br /></div><div>directions:</div><div><br /></div><div>1. add broth, celery, carrots, and pepper to a pot. bring to a boil.</div><div>2. add noodles and chicken.</div><div>3. simmer for about 10 minutes or until noodles are done.</div>ashleyhttp://www.blogger.com/profile/05996011824118285559noreply@blogger.com0tag:blogger.com,1999:blog-2614047270897328764.post-92054375072683424472009-10-31T11:39:00.000-07:002009-10-31T11:59:23.264-07:00crockpot stuffed chickenI have only made this once, and enjoyed it a lot. I just love crockpot meals. Its like having someone cook for you. Sort of. :) This is a good fall recipe, since the stuffing reminds me of thanksgiving.<div><br /></div><div>ingredients:</div><div><br /></div><div>chicken breasts, flattened (1 chicken breast per person. use however many you need.)</div><div>1 package instant herb-seasoned stuffing mix or cornbread stuffing mix</div><div>1 small onion</div><div>2 tbsp butter</div><div>1 can cream of celery soup</div><div>shredded monterey jack cheese</div><div><br /></div><div>directions:</div><div><br /></div><div>1. prepare stuffing mix according to directions, adding 1/2 cup chopped onion to stuffing.</div><div>2. spoon stuffing mix onto chicken breasts, roll up, and secure with a toothpick.</div><div>3. brown chicken rolls in butter in a hot skillet.</div><div>4. place in crockpot an spoon extra stuffing around chicken.</div><div>5. spoon cream of celery soup all over chicken.</div><div>6. cook on low for 5 hours.</div><div>7. sprinkle with monterey jack cheese and let melt before serving.</div>ashleyhttp://www.blogger.com/profile/05996011824118285559noreply@blogger.com0tag:blogger.com,1999:blog-2614047270897328764.post-23136674257960378832009-10-31T11:34:00.001-07:002009-10-31T11:39:19.480-07:00spinach artichoke dipThis is a classic dip to take to parties, showers, etc. I love spinach and artichokes, so mix it with cheese and what's not to like?! This particular recipe has pepper jack cheese, so there is a hint of spicyness (is that a word?). You can serve it when any kind of cracker or bread you want. I've used Triscuits, and it was delish.<div><br /></div><div>ingredients:</div><div><br /></div><div>1 (10 oz) package frozen spinach</div><div>2 cans artichoke hearts</div><div>1/2 cup mayonnaise</div><div>1/2 cup sour cream</div><div>1 cup grated parmesan cheese</div><div>1 cup grated pepper jack cheese</div><div><br /></div><div>directions:</div><div><br /></div><div>1. preheat oven to 350. grease casserole dish. (i used a round dish.)</div><div>2. heat spinach in microwave for 5 minutes, then wrap in a towel and squeeze dry.</div><div>3. drain artichoke hearts and coarsely chop.</div><div>4. combine all ingredients except jack cheese in a large bowl. stir well.</div><div>5. pour into prepared casserole dish and sprinkle with jack cheese.</div><div>6. bake for 30 minutes.</div>ashleyhttp://www.blogger.com/profile/05996011824118285559noreply@blogger.com0tag:blogger.com,1999:blog-2614047270897328764.post-36572471352194700742009-10-31T07:30:00.000-07:002009-10-31T07:35:48.755-07:00breakfast bakeThis is a great recipe if you are hosting guests. It's also fun to make on a Saturday morning for your family. It does need to set in the fridge overnight, so take that into consideration when planning to make this.<div><br /></div><div>ingredients:</div><div><br /></div><div>1 lb ground sausage</div><div>9 eggs</div><div>3 cups milk</div><div>9 slices bread, cubed</div><div>1 1/2 cups grated cheese</div><div>1 1/2 tsp salt</div><div>1 1/2 tsp dry mustard (sounds strange, but its crucial! its found in the seasoning section of the grocery store)</div><div><br /></div><div>directions:</div><div><br /></div><div>1. brown sausage and drain.</div><div>2. mix everything together and pour into a greased 9x13 pan.</div><div>3. set in fridge overnight.</div><div>4. bake for 45 minutes at 350. let stand 10 minutes before cutting.</div>ashleyhttp://www.blogger.com/profile/05996011824118285559noreply@blogger.com0tag:blogger.com,1999:blog-2614047270897328764.post-66688163891954816482009-10-31T07:21:00.001-07:002009-10-31T07:30:10.045-07:00red beans & riceThis is one of our favorites. I got the recipe from my mother-in-law, so my husband grew up eating this. It can be cooked in the crockpot or on the stove, but I personally think its easier in the crockpot so you don't have to worry about it. But, by all means, do whichever you prefer!<div><br /></div><div>ingredients:</div><div><br /></div><div>1 lb dry kidney beans (soak in a bowl of water overnight. they will start to crack open - that's normal.)</div><div>white rice (as many servings as you need for your family or guests)</div><div>1 onion</div><div>3 bay leaves</div><div>salt and pepper</div><div>garlic powder</div><div>1/2 package of Hillshire Farms smoked sausage, sliced</div><div><br /></div><div>directions:</div><div><br /></div><div><b>stovetop:</b></div><div>1. add 6 cups hot water to beans.</div><div>2. cover and simmer gently over low heat until tender, about 2 hours.</div><div>3. add onion, bay leaves, spices, and sausage.</div><div>4. serve over rice.</div><div><br /></div><div><b>crockpot:</b></div><div>1. add beans and 2-4 cups of water to crockpot, and add all ingredients except rice and sausage.</div><div>2. cook on low for 6 hours.</div><div>3. about an hour before serving, add sausage.</div><div>4. serve over rice.</div><div><br /></div><div>We love to top it with shredded cheddar cheese before we eat it. YUM.</div><div><br /></div>ashleyhttp://www.blogger.com/profile/05996011824118285559noreply@blogger.com0tag:blogger.com,1999:blog-2614047270897328764.post-31512843696229983022009-10-31T07:15:00.000-07:002009-10-31T11:59:58.644-07:00dorito chickenWhen I first saw the words "dorito" and "chicken" together, I was a little unsure. Well, little did I know, they taste SO good together! <div><br /></div><div>ingredients:</div><div><br /></div><div>1 (10 oz) can cream of chicken soup</div><div>1 small can Rotel</div><div>1 small onion, chopped</div><div>3 chicken breasts, cooked and shredded</div><div>2 cups shredded cheddar cheese</div><div>1 bag Nacho Cheese Doritos, crushed</div><div><br /></div><div>directions:</div><div><br /></div><div>1. preheat oven to 350.</div><div>2. combine soup, rotel, and onion in a bowl. stir well.</div><div>3. grease a 13x9 pan and layer soup mixture, shredded chicken, and grated cheese. top with crushed doritos. (use as many doritos as you like. you don't have to use the whole bag.)</div><div>4. bake at 350 for 30-35 minutes, until bubbly.</div>ashleyhttp://www.blogger.com/profile/05996011824118285559noreply@blogger.com0tag:blogger.com,1999:blog-2614047270897328764.post-82887341321505579952009-10-31T07:10:00.001-07:002009-10-31T12:00:36.616-07:00crescent chicken casseroleThis is one recipe I will admit I wasn't sure how it would turn out, but we really enjoyed it. I mean, if it involves crescent rolls, it's likely to be good, right?! I served it with some green veggies on the side.<div><br /></div><div>ingredients:</div><div><br /></div><div>3 oz cream cheese, softened</div><div>1 tbsp butter, softened</div><div>2 cups chicken breast, cooked and chopped</div><div>1 tbsp minced onion (fresh or dried)</div><div>1 tsp salt</div><div>1/8 tsp pepper</div><div>2 tbsp milk</div><div>1 package crescent rolls (you can use reduced fat to make it healthier)</div><div>1 tbsp butter, melted</div><div>1/2 cup bread crumbs</div><div><br /></div><div>ingredients:</div><div><br /></div><div>1. in a bowl, combine cream cheese and butter.</div><div>2. add chicken, onion, salt & pepper, and milk.</div><div>3. lay out 4 crescent rolls in a well greased 8x8 pan.</div><div>4. spoon entire mixture over rolls and spread out evenly.</div><div>5. top with remaining 4 rolls.</div><div>6. drizzle melted butter over top (yum!), then sprinkle with bread crumbs.</div><div>7. bake at 350 for 25-30 minutes.</div>ashleyhttp://www.blogger.com/profile/05996011824118285559noreply@blogger.com1tag:blogger.com,1999:blog-2614047270897328764.post-36417132744304165112009-10-31T07:05:00.000-07:002009-10-31T07:10:05.292-07:00layered fiesta casseroleThis is another mexican casserole dish, for those of you that love mexican food. Who doesn't?!<div><br /></div><div>ingredients:</div><div><br /></div><div>1 lb ground beef</div><div>1 green bell pepper, chopped</div><div>1 red bell pepper, chopped</div><div>1 jar chunky salsa</div><div>1 can diced tomatoes, not drained</div><div>1 package frozen corn, thawed</div><div>12 flour tortillas (taco size)</div><div>1 1/2 cups sharp cheddar cheese</div><div><br /></div><div>directions:</div><div><br /></div><div>1. preheat oven to 375.</div><div>2. brown meat with peppers in large skillet, drain.</div><div>3. stir in salsa, tomatoes, and corn. bring to a boil.</div><div>4. spoon 1 cup meat mixture into bottom ix 13x9 dish.</div><div>5. top with 6 tortillas, overlapping as necessary.</div><div>6. spoon half of the remaining meat over tortillas, and top with 3/4 cup of cheese.</div><div>7. top with remaining 6 tortillas and meat. cover with foil.</div><div>8. bake 25-30 minutes or until heated through.</div><div>9. remove from oven and sprinkle with remaining cheese.</div>ashleyhttp://www.blogger.com/profile/05996011824118285559noreply@blogger.com0tag:blogger.com,1999:blog-2614047270897328764.post-53322869507952043222009-10-31T07:00:00.001-07:002009-10-31T07:04:47.691-07:00wassailIf you want your house to smell like the holidays, you've GOT to try this recipe. Not only does it smell amazing, it tastes amazing as well. I love to make this when I'm entertaining during the holidays. Or, if you aren't entertaining, put on your comfortable pants, pour yourself a mug of this and curl up on the couch to watch a Hallmark movie. :)<div><br /></div><div>ingredients:</div><div><br /></div><div>2 quarts apple cider</div><div>2 cups pineapple juice</div><div>1 1/2 cups orange juice</div><div>3/4 cup lemon juice</div><div>1 cup sugar</div><div>2 cinnamon sticks</div><div>1 tsp whole cloves</div><div><br /></div><div>directions:</div><div><br /></div><div>1. boil all ingredients in a pot and serve hot. (so easy!)</div>ashleyhttp://www.blogger.com/profile/05996011824118285559noreply@blogger.com0tag:blogger.com,1999:blog-2614047270897328764.post-54095099275018771082009-10-31T06:53:00.000-07:002009-10-31T07:00:31.675-07:00taco casseroleThe first time I ever made this recipe was in my home economics class in 7th grade. I took the recipe home to my family and it was a big hit. Now I make it for my family, and my hubby is especially a big fan. It's so, so simple.<div><br /></div><div>ingredients:</div><div><br /></div><div>1 lb ground beef</div><div>1 onion</div><div>8 oz cheddar or mexican blend cheese</div><div>8 oz sour cream</div><div>1/2 package taco seasoning</div><div>1 can tomato soup (<i>soup</i>, not sauce.)</div><div>tortilla chips</div><div><br /></div><div>directions:</div><div><br /></div><div>1. preheat oven to 350.</div><div>2. brown meat and onion in a skillet. drain.</div><div>3. add tomato soup and taco seasoning to the meat. let simmer about 5 minutes.</div><div>4. pour meat mixture into greased 8x8 or round casserole dish.</div><div>5. top evenly with sour cream.</div><div>6. top with cheese.</div><div>7. bake until bubbly and cheese is melted.</div><div>8. serve with tortilla chips, rice and beans (optional) and enjoy!</div>ashleyhttp://www.blogger.com/profile/05996011824118285559noreply@blogger.com0