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Tuesday, December 8, 2009

White Chocolate Peppermint Brownies by Ashley

I always feel bad saying these are "by" me when I totally stole them from my friend Vanessa. They are so good they will make you want to slap your momma!!! And better yet they are easy breezy!!
You have to make these!!
Ingredients:
1 box of fudge brownies
1 bag of white chocolate morsels
1 tub of milk chocolate icing
3 peppermint candy canes
Directions:
Bake brownies according to package directions. As soon as they come out pour the entire bag of white chocolate chips on top of the brownies and let melt (after a few minutes spread white chocolate with spreader to cover brownies and let cool completely). Spread icing on top of white chocolate and then sprinkle with chopped candy canes...is that totally simple or what!?!?

Thursday, November 12, 2009

Ham and Swiss Rolls by Ashley

These are an old favorite of the Lombard crew. These are GREAT for Holiday parties or even a brunch!!!
WARNING: Soaks in fridge for 24 hrs!!!!
Ingredients:
2 pkg Pepperidge Farms Party Rolls (Or ones that look like these. They are the square dinner rolls)
2 sticks of butter
2 TBS Worcestershire
2 TBS mustard
4 TBS brown sugar
2 TBS poppy seed
1-8oz. sliced ham (I cut mine in half for both ham and cheese)
1-8oz. sliced Swiss cheese
Directions:
Melt butter in sauce pan, add next 5 ingredients, bring to a boil and remove from heat. Put slice of cheese, ham, cheese on each roll. Pour sauce over rolls. Soak in fridge for 1 day. Bake at 350 until cheese melts.

Saturday, November 7, 2009

Lite Chinese Chicken Chop by Ashley

I am a huge Chinese Chicken Salad fan, but they are not always good for you. I found one in the Hungry Girl recipe book that is delicious!!
Ingredients:
Chopped Romaine Lettuce
Shredded Green Cabbage
Boneless Skinless Chicken Breast, chopped
Mandarin Oranges, drained
water chestnuts, drained and chopped (i used my whole)
minced scallions
Fiber One Bran Cereal (original)
Directions:
Bake Chicken Breast (I marinated mine in Teriyaki marinade). Or you could boil your chicken, chop it, and saute that with the water chestnuts in lite soy or sweet and sour sauce.
Add as much or as little of the other ingredients.
Great with Lite Honey Mustard Dressing or an Asian Dressing.

Lite Frito Bandito by Ashley

I love making Chili this time of year and I don't know about you, but I always have so much leftover. This is a great way to change it up. My boys loved it. Obviously this is the healthier version from the hungry girl blog, which is what I ate, but for the boys I used real cheese. Either way it is good.
Ingredients:
1/3 cup low-fat turkey or veggie chili ( I used my normal chili recipe which has extra lean beef in it.)
1 La Tortilla Factory Smart & Delicious Low Carb High Fiber Large Tortilla (or alternative below)
2 tbsp. shredded fat-free cheddar cheese
1/2 package Fritos Original Corn Chips 100 Calorie Pack (or other alternative below!)
Optional: 2 tbsp. diced onion

Directions:
Place chili in a microwave-safe bowl, cover, and heat for 45 - 60 seconds, until hot. Set aside.

Lay tortilla flat on a microwave-safe plate, and warm in the microwave for about 10 seconds. Spoon chili down the center of the tortilla. Cover the chili with cheese, and then top with Fritos. If you like, sprinkle with onion.

Wrap tortilla up like a burrito, folding the sides in first, and then rolling it up from the bottom. (Or serve it wrap-style, with one end left open.) Place burrito seam-side down on the plate, and microwave for 30 seconds.
This is for 1 serving!!!

Pumpkin Buttermilk Bundt Cake by Ashley

I made this yummy cake for a church thing we had. It is so good and the best part is you can make it 3 days in advance and it is still moist as can be!!
Ingredients:

Cake

1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan

2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla

1 1/4 cups granulated sugar
3 large eggs

Icing
2 Tablespoons plus 2 teaspoons well-shaken buttermilk
1 1/2 cups confectioners sugar


Directions:

Make the cake
Put oven rack in middle position and preheat oven to 350-degrees. Butter bundt pan generously, then dust with flour, knocking out excess.

Whisk together flour, baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in other bowl.


Beat butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3-5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and re-invert cake onto rack (I just inverted the cake onto the round cardboard circle/cake stand). Cool 10 minutes more (I cooled completely).


Make icing
While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.

Note: This can be made 3 days in advance and kept in an airtight container at room temperature.

Saturday, October 24, 2009

Spinach and Cheese Ravioli By: Lindsey

My sister and sister in law get recipes from a friend's blog who has a "foodie friday" post every Friday(such a cute idea!). I decided to take a look at her recipes and I found one that was a hit with everyone who tasted it including my kids.


Ingredients

1 package frozen cheese ravioli (cheese #1)
1 jar alfredo sauce (cheese #2)
1 cup frozen cut spinach
2 cups of mozzarella cheese (cheese #3)

Boil pasta until done. Cook spinach in skillet on stove until thawed. Add your favorite jar of alfredo sauce to spinach. Mix until well blended. Drain pasta and put in bottom of 9x13 dish. Pour sauce mixture on top of pasta. Generously sprinkle cheese on top of pasta. Place in oven(350) until cheese is browned a bit.



Caramel Pudding Pumpkin Cupcakes By: Lindsey

Can I just say these are A-M-A-Z-I-N-G!!! They are SO stinkin good and they are good for you!!! Here is the info: (Makes 12 servings) Per Serving(1 Cupcake): 108 Calories, 2g fat, 188mg sodium, 21g carbs, 0.5g fiber, 12g sugar, 2g protein.


2 Cups Moist Yellow Cake Mix(1/2 of 18.25 ounce box)
1 Cup canned pure pumpkin
1/3 Cup fat-free liquid egg substitute
2 Table spoons sugar free maple syrup
2 Teaspoons cinnamon
2 Teaspoons Splenda no calorie sweetner
1/8 Teaspoon salt

Ingredients for topping

3 chewy caramel squares
2 teaspoons light vanilla soymilk


Preheat the oven 350

Mix all cupcake ingredients in mixing bowl. Add 1/3 cup water(I totally forgot this part and they were still yummy). Whip with wisk or fork for two minutes.

Spray 12 cup muffin pan. Fill cups evenly.

Cook for 12 minutes until top of cupcakes look gooey but have puffed up.

Once cupcakes are coo,l place on plate/dish. Microwave in a bowl caramel squares and soymilk for about 1 1/2 min. Microwave it in 30 sec. increments. Stir in between. Immediately pour over cupcakes.

SO GOOD!

Sausage Balls: by Kimberly

An oldie but a goodie!

Preheat oven at 400 degrees

Ingredients:
1 lb sausage
2 cups bisquick
1 cup cheddar cheese shredded
1/2 cup water

Scramble sausage in pan until slightly brown. Pour off grease. Add bisquick, cheese and water. Make into balls. Place on cookie sheet and bake for 12-15 minutes. These can be frozen before cooked and baked as needed too!

Thursday, October 22, 2009

Lite Grape Salad By:Donna Lombard

I've had this grape salad but it was made with all the fattening ingredients but this is just as good if not better and it's a-lot less fattening.


Lite Grape Salad

3 cups of seedless Green Grapes (sliced in half)
3 cups of seedless Red or Purple Grapes (sliced in half)
8 oz of Fat Free or Light Cream Cheese (you need to let soften by room temp. FF doesn't soften well in microwave)
8 ox of Fat Free or Light Sour Cream
1 cup of white Splenda
1 tsp of Vanilla
1 cup of brown sugar Splenda
1 cup of chopped pecans

Mix softened Cream Cheese, Sour Cream, white Splenda and
Vanilla real good, stir in grapes.

Spoon into shallow dish (9 x13 is to large something a little smaller)

Mix Brown Sugar Splenda and Pecans together then spoon on top of grape mixture.

Fridge over night.


Low Calorie Banana Pudding by Ashley

Ingredients:
2 cups of plain light soy milk (I used almond milk)
1 cup Cool Whip Free, thawed
2 1/2 medium bananas, sliced
1/4 granulated white sugar
1/4 cup Splenda
1/4 cup cornstarch
1 1/2 Tbsp light whipped butter or light buttery spread
1 teaspoon vanilla extract
1/4 tsp salt
Directions:
In a medium pot combine sugar, Splenda, cornstarch, and salt.
Place over med./high heat and slowly add milk. Stirring constantly with a wire whisk. Bring to a boil. Once boiling, continue to stir for 4 minutes.
Remove pot from heat and add vanilla and butter. Stir until smooth and let cool for 5 minutes.
Slice 2 bananas. In a 9 inch pie dish (i used my round corning ware) layer sliced bananas, custard/pudding, bananas, pudding. Allow to sit at room temp for about 10 minutes. Refrigerate for 2 hrs. When you are ready to serve cover with Cool Whip and the 1/2 banana slices left.
Makes 8 servings. 115 calories 1.5g fat

Low Calorie Strawberry Shortcakes by Ashley

dI checked out a Hungry Girl recipe book from my local library recently and found all kinds of low calorie/fat sweet treats. It is no surprise to anyone that knows me that I LOVE sweets, so this is a good alternative for me. My boys loved them also. Check out the Banana Pudding also.
Ingredients:
3/4 cup angel food cake mix
3/4 cup Cool Whip Free, thawed
3/4 sugar-free strawberry preserves
3/4 cup sliced strawberries
Directions:
Preheat oven to 375 degrees.
Line a 12-cup muffin pan with baking cups. (you need to use baking cups)
Place cake mix in a medium bowl. Add 1/2 cup water. Using electric mixer, beat at low speed for 30 seconds. Increase speed to medium and mix for 1 minute. Let sit for 2 minutes. Divide evenly into baking cups and cook for 12-15 minutes or until tops are golden brown.
Allow cupcakes to cool completely. Spread preserves on top of each cupcake. Top with Cool Whip and sliced strawberries.
68 calories, 0g fat per serving!!!

Laughing Cow Chicken by Ashley

Chicken!! Chicken!! We eat chicken all the time and I get stuck in a rut about how to make it, so I tried this last night. We had friends come over and it was a hit. Love new ways to make chicken breast.
Ingredients:
chicken breast
light garlic and herb laughing cow cheese wedges (1/2 wedge for each chicken breast)
cooking spray
1/2 cup bread crumbs
dried parsley flakes
grated Parmesan cheese
toothpicks
Directions:
Preheat oven to 400 degrees. Lay each chicken breast flat. Spread 1/2 wedge of cheese over one side of the chicken. Roll up and seal with a toothpick. Meanwhile mix together bread crumbs, parsley, and Parmesan cheese. Spray chicken with cooking spray and cover with bread crumb mixture. Place in baking dish. Bake for 15-25 minutes, and then broil until crust is golden brown. Remove toothpicks and serve.

Saturday, October 17, 2009

Easy Roast

My sister told me I had to put this on the blog. I make it all the time and just made it for our small group last night. Easy Breezy!!


1 Eye of Round Roast (any size or kind of roast works)
1 can of Cream of Mushroom Soup
1 can of Beef Broth
1 packet of Onion Soup Mix

Cook in a crock pot on low for 8hrs or high for 4hrs. It should be tender enough to cut with a plastic fork.



Lima Bean Soup by Ashley

Do not let the Lima Bean part fool you. This recipe is awesome. It makes a ton. And it is southern to the core. Serve it with cornbread!! Please at least try it!! Yummy.


Ingredients:
2 cups dry baby lima beans (or regular size limas work also)
Lower sodium bacon (you can use turkey bacon)
1 (10-ounce) frozen whole kernel corn
1 (14-ounce) package smoked kielbasa or sausage, thinly sliced (I used turkey kielbasa)
1 onion, chopped
1 1/2 Tablespoon flour
salt and pepper, to taste

Directions:
Place beans in large heavy saucepan. Add enough water to cover. Bring to a boil. Cook covered for 2 1/2 hours or until tender. Cook bacon in large skillet on medium heat until crispy. (Note: Since the turkey doesn't have much fat, I used a little bit of olive oil.) Drain on paper towels, reserving drippings in skillet. Crumble bacon. Add bacon, corn kielbasa (or sausage) and onion to beans in saucepan. Reduce heat to low; simmer 1 hour. Stir flour into reserved bacon drippings in skillet. Cook on medium-low heat until bubbly, stirring frequently. Gradually stir in 1 1/2 cups of water until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Add soup; simmer 30 minutes. Season to taste with salt and pepper.

Monday, October 12, 2009

**BLOGGY GIVEAWAY!!!**

PLEASE e-mail lombardrecipes@gmail.com and enter our bloggy giveaway! Winner gets your recipe posted on this blog and a REALLY cute notepad with your name on each page(scroll down to see pic of notepad). PLEASE PLAY! It will be fun!!

Mexican Dip By: Lindsey

Had this recipe for forever. My mom gave it to me. Last night was the first time in a long time that I made it. It was a hit! (Actually, my mother in law made it for me...I was out of town and got home when the dinner was ending...GOOD JOB LYNN!). Everyone was talking about it. So here ya go:


Green Onions
2 8oz. blocks of cream cheese
2 cans chili with beans
Shredded Cheddar Cheese

Mix together cream cheese and chili with beans. Pour in the bottom of 9x13 dish. Generously sprinkle cheese on top. Add chopped green onions onto cheese. Put in oven on 350 until cheese is melted. Serve with chips of your choice.

Thursday, October 8, 2009

Snack Mix by Ashley

This has been around the Lombard household for a long time now. It is very addicting. Once you start it is hard to stop. I love to make this for football season or small group.


1 bag of Gardettos
1 bag of plain M&M's
1 can of mixed nuts
1/2 box of Crispex cereal

Mix it all together. I usually use the large bag M&Ms and the mixed nuts.

Tuesday, October 6, 2009

Three EASY meals: by Kimberly

So, I was looking on my friend Claire's blog the other day and made one of her recipes. She's so creative at everything and a really good cook and we've given her some shout outs before for her good recipes!
However, first I made too much chicken taco meat (located on our blog) and ended up having 3 meals made easy!

FIRST:
I made chicken tacos: I used 10 chicken breast, 2 cans of chicken broth and 2 packs of taco seasoning. Cook in the crockpot all day on low. Then shred it while in the crockpot. The leftover chicken, I made into the next two meals after I used it for the tacos:

SECOND meal:
Mexican Skillet Delicioso (recipe on our blog)

THIRD meal:
Tortilla Soup
Shredded Chicken (2-3 cups)
Can of nacho cheese
Can of Cheddar Cheese
Can of Cream of Chicken Soup
Jar of Salsa
Jar of water (used Salsa jar)
Can of enchilada sauce

Served them all with tortilla chips and fixings! So delicious and really only one day of 'real' cooking - only because I usually think the meat is the hardest!!
Hope this helps someone have an easy week of dinners.

**BLOGGY GIVEAWAY!!!**

Hello Fellow Bloggers and Recipe Lovers! :) We have decided to do a bloggy giveaway!!!! Very exciting! So, here is what you do. Ready? It is so easy! Email us your favorite holiday dessert/sweet treat recipe. Please e-mail your recipes to lombardrecipes@gmail.com by Friday, October 16th. You wanna know what you will win?! First, your recipe will be posted on this blog. Woo hoo! Second, you will win what you see below(fyi, might not be the same design). How cute is that? It is a notepad with YOUR name on the pages. We LOVE these. I get a refill every Christmas because we use them so often. Please ENTER!!

Chicken Pot Pie By: Lindsey

This is not a fancy recipe for chicken pot pie. But, you know...we don't do too many fancy recipes on here do we? No...because we have KIDS! This is tasty and maybe a good way to get your kids to eat some veggies. Even if they are coated with cream of chicken soup and cheese. Right? ha!

2-3 boneless chicken breast, cubed
4-8oz. sharp cheddar cheese
1 can veg all(big can), drained
1 can cream of chicken soup
2 pie crust(frozen)

Mix all 4 ingredients. Pour in one pie crust. Put the other pie crust upside down on top. Bake at 350 for 30-45 min or until golden brown.

*I usually make 2 pot pies instead of 1 because this recipe makes a lot of filling*

Chicken Casserole By: Lindsey

This recipe is so common I am not even sure if I should post it. However, if you do not have a recipe for this or have never had it you have GOT to try it. Such a Southern recipe. Grew up having it and everyone in college made it. Ha!


3 sleeves Ritz Crackers
4 or 5 boneless chicken breast
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz sour cream
1 stick butter

Melt 1/2 stick butter in 9x13 dish. Crush 1 1/2 sleeves of crackers and pour into butter. Stir and spread over bottom of dish. Shred COOKED chicken(boil it to cook it) and layer over crackers. Mix sour cream and both soups together and pour over chicken. Melt 1/2 stick of butter in a mixing bowl. Crush remaining crackers and add to butter. Stir until mixed well then add to top of casserole. Bake at 350 for 45 minutes or until golden brown.

Chili By: Lindsey

My mom has made this for us for forever and it is so good. She also makes peanut butter and syrup(Kyro sp?) sandwiches with it. Which goes great together.


1 packet of Chilio or McCormik chili mix
2 cans hot chili beans(or pinto beans bc it is hard to find chili beans)
1 can tomato sauce(Hunts 16 oz.)
1 can diced regular tomatoes(I use 2 cans)
1/2 cup Ketchup
1 lb. hamburger meat

Cook your hamburger meat. Mix all ingredients except ketchup in pot. Add water. Bring to boil. Add ketchup. Simmer until ready to eat.

Friday, October 2, 2009

Squash Casserole By: Lindsey

My Dad brought home lots of squash from a neighbor in Alabama. So, my husband(who is a great cook) threw some on the skillet and did something "magical" and voila...they were yum-o! Sorry, don't have that recipe...however, he asked me to make squash casserole one night. I had never made squash casserole so I busted out the southern(aka Georgia...Voice of Truth...Irwinton) cookbooks and started a search. Wow! Who knew there were SO many ways to make squash casserole. I picked one that seemed the easiest and least expensive and it was AMAZING! I didn't think the recipe looked that great but I tried it anyways. Boy, was I wrong! It does have a strong onion taste...however, you can add as much onions as you want. Ok, try it!


2 cups squash(cooked) -----I did three cups
1 cup onion(chopped)
3/4 cup butter
2 eggs
1 tsp. salt
1/2 tsp. black pepper
1 cup grated cheese(any kind)
2 cup Ritz Crackers(crushed) ------I did wheat ritz crackers
1 cup evaporated milk

Melt butter. Mix all of the ingredients, except 1/2 cup cheese and 3/4 cup ritz crackers. Which will be used for the topping. Pour in 9x13 dish. Top with leftover cheese and crackers. Bake at 375 for about 40 minutes.

Saturday, September 26, 2009

Parsley Pesto Breadcrumb Pasta by Ashley

This is so good leftover! Also, I love my iron skillet. I use it for everything. I paired this with a salad and bread. You could even grill chicken and add it and I am sure it would be good.

Ingredients:
Salt
1 pound spaghetti ( i used whole wheat)
2 cloves garlic, chopped or grated (i used jarred garlic)
2 bunches of flat leaf parsley leaves
1/3 to 1/2 cup Extra Virgin Olive Oil, plus 3 tablespoons, divided
ground black pepper
1/4 cup of pine nuts (i used 1/2 cup. we love pine nuts)
1/2 cup bread crumbs
zest and juice of 1 lemon
1 cup grated parmesan cheese

Prep:
Boil spaghetti noodles according to package, drain

Parsley Pesto: place garlic and parsley in the bowl of a food processor. add salt and pepper. pulse until roughly chopped. with machine running pour 1/3 to 1/2 cup of EVOO (just enough to make a thick, smooth paste) Reserve

Place a large skillet over medium heat with 3 TBS of olive oil. Add pine nuts and toast lightly. Add bread crumbs, stir to combine until golden and pine nuts are dark golden brown. (2-3 minutes) Add pesto and cook 2-3 minutes. Add the lemon zest and juice and season with pepper. Add the drained spaghetti and parmesan cheese to the skillet and toss.

Fish Tacos by Ashley

Jeremy and I love Fish Tacos. It is a good thing because they are HUGE in Austin, so are breakfast tacos, but that is for another post. Anyway, these were easy and yummy. They weren't as good as our favorite at Berryhill, but they are still pretty good.

*I got this recipe from a friend (I say friend even though I have never met her. We know her husband from college, but I just know I like her), she does a foodie friday on her blog and I pretty much have stolen all of them, and will post them, but I we don't post anything we haven't made or tried yet.

Ingredients:
flour tortillas
shredded cheese
slaw (cabbage, olive oil, vinegar, sugar, salt, pepper, mayo, honey mustard dressing)
fish batter mix
fish

Preparation:
1. Thaw your fish. I used individually sealed Tilapia.
2. Make your slaw: you could use any slaw and it would be good, but this one is simple and good. This is per 1 cup of slaw. I made 4 cups, because I plan on eating it with a couple of other meals (ex. slaw turkey dogs).
Slaw: 1 Tbs mayo and honey mustard dressing. 1/2 tsp salt, pepper, sugar. Tbs olive oil and whisk. Add cabbage and let sit in fridge for a little while.
3. Heat your skillet to medium with vegetable or canola oil. You can dip your fish in milk then the batter, but my fish was already wet, so I just dipped it right in the batter. It only takes a few minutes. When finished place on a paper towel to absorb extra oil.
4. You can use whatever items on your fish taco you want. We did cheese, slaw and fish.

*I wasn't sure if my 2yo would like them, so I made him a cheese quesadilla. He ended up eating the fish. He loved it.
*You don't have to batter your fish. You could bake or grill it with the right seasoning and it would be good also.

Mexican Skillet Delicioso by Ashley

I made this last week for my fam. It makes a ton, so you can have some friends over easily to help eat it, but it is also good leftover. You could pair it with black beans, refried beans, and salsa and chips.


Ingredients:
(Filling)
2+ cups of crushed tortilla chips
2 cups cooked, shredded chicken
1/2 cup chopped onion
1 cup sour cream
1 can cream of chicken soup
8 oz.+ shredded cheese
4 oz. can green chilies (you could use salsa or Rotel)

(Topping)
12 oz. of cornbread mix (1 1/2 boxes Jiffy or 2, 6 oz. pouches of Martha White) mix according to package
4 oz. shredded cheese

Preheat oven 400 degrees. Mix chicken, soup, 4 oz. cheese, sour cream, and chilies.
In a skillet coat the bottom with cooking oil or Pam
Layer crushed tortilla chips, 4 oz. shredded cheese, chicken mixture.
Mix cornbread and cheese and pour on top.
Bake for 38-42 minutes. Top should be golden brown. (Mine took less time)

Thursday, September 10, 2009

Baked Spaghetti By: Lindsey

This makes A LOT! Great leftovers...so good.


1(8oz.)pkg spaghetti noodles (or any pasta of your choice)
1 to 2 jars spaghetti sauce (depends on how much sauce you like...I did 2 jars)
1(6-8oz.) pkg. shredded mozzarella cheese
1 lb. ground beef(or ground turkey)

Preheat oven to 350 degrees. Brown ground beef. Cook pasta as shown on directions. Combine cooked spaghetti, spaghetti sauce, and ground beef. Place half of the mixture in a casserole dish and sprinkle with 1 cup of cheese. Place remaining mixture over top of cheese. Sprinkle cheese over the top of the pasta. Cook for 15-20 minutes in oven. Serve with remaining cheese.

**To vary taste, try adding any of the following: additional cheese, green pepper, mushrooms, or black olives, as desired.** (I added diced tomatoes, mushrooms, and extra cheese)

Cranberry-Walnut Chicken Salad by Ashley

I know I know their are a million different chicken salad recipes and you probably have your favorite, but I think you should at least try this. My favorite is still my Mom's chicken salad, but this one is awesome also.


Ingredients:
4 cups of cubed cooked chicken
1 cup walnuts, coarsely chopped
1 rib celery, finely diced
2-4 Tablespoons, finely minced shallot (don't freak out about the shallots, it is just like an onion. they are really good)
1 cup of dried cranberries
1 Granny Smith apple, chopped
1/3 cup canola mayo
2/3 cup low-fat Greek yogurt (Greek yogurt is super good for you and very creamy)
2 Tablespoons red wine vinegar
2 Tablespoons minced flat leaf parsley ( i didn't use this)
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:
Combine all ingredients in a large mixing bowl. Adjust shallots and seasoning to taste. Refrigerate for 30 minutes. Enjoy!!

Simple Cole Slaw by Ashley

I love coleslaw, all different kinds, but I have never made it before. A girl that I don't know has a recipe blog that I go to often and I got this recipe from her. I loved that it said "simple". Simple I can do. *my Dad loves coleslaw as well, but is kind of a coleslaw snob and he really liked it. *i served it with homemade sloppy joes and tater tots :)


Ingredients:
1/3 cup canola-based mayonnaise ( I am sure you can use any kind of mayo, but this is better for you.)
1 and 1/2 teaspoons sugar
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon dry mustard
3 cups packaged cabbage and carrot coleslaw

Directions:
Combine mayo, sugar, pepper, salt, and dry mustard with a whisk. Add coleslaw and toss.


Wednesday, September 2, 2009

Chess Cake: Lombard Favorite!

I can't believe this wasn't on the blog...

Ingredients for cake:
1 box Duncan Hines Butter Cake Mix
1 tsp vanilla
1 stick butter, melted
2 eggs

Directions:
Mix together and place in an oblong pyrex dish

Icing Ingredients:
1 box powdered sugar
1 tsp vanilla
8 oz cream cheese

Directions:
Mix together and pour over the mixture in oblong dish

Bake at 350 for 35 minutes

Sunday, August 16, 2009

Another WONDERFUL Chicken and Rice By: Lindsey

I think we might have 3 chicken and rice recipes on this blog now. ha ha. Well, I have made two out of the three and both are yummy. The recipe below, is once again from Mary's blog. It isn't good for you at all, but my dad(who doesn't love rice) and my husband had two large helpings. And it is easy breezy!

Meal Idea Monday

The VERY best "Baked Chicken & Rice" you've ever had...for real

1 ¼ cup uncooked rice
3 cans of: cream of chicken
¼ cup melted butter
½ cup milk
¼ cup French dressing
1 package sliced almonds
parmesan cheese
6 boneless, skinless chicken breasts

Spray a 13x9 pan. Mix all liquid ingredients together. Add rice to half of liquid ingredients and pour in bottom of pan. Lay chicken on top; pour remaining liquid over chicken. Sprinkle generously with almonds & parmesan cheese. Bake at 325° 1 ½ hours, covered with foil for 1 hour. Uncovered for 30 minutes.

This is so good, so easy...and the leftovers are AWESOME!


Mexican Lasagna By: Lindsey

One of my sisters friends, Mary, has a blog. She has "Meal Idea Monday" and will post a recipe. How cute is that? Well, this week I have made two of her recipes off of her blog. And both of them were tasteeee! You know what is funny? My sister said that most of her recipes that she has posted on here have come from Mary. Ha ha! Mary, if you are reading this, thanks sooooo much! We love all your recipes!

*This came directly from her blog*
Mexican Lasagna

Meal Idea Monday

Mexican Lasagna

1lb. ground beef or turkey
1 pkg. dry taco mix seasoning
1 c. water
12 (6") corn tortillas
1 c. salsa
1 (8oz.) can tomato sauce
1 (15oz.) can whole kernel corn, drained
1 (4oz.) can sliced black olives, drained
1 (4oz.) can mild chilies, drained
2 c. shredded Monterey Jack cheese

Preheat oven to 375 degrees. Brown meat; add seasoning and 1 cup water. Cook until thick. Spray a 9 X 13 pan. Place 6 tortillas on bottom of pan, overlapping them. Mix salsa and tomato sauce; set aside. Top tortillas with half the meat, corn, olives, and chilies. Pour half the salsa and sauce mixture over this and sprinkle with 1 cup of the cheese. Repeat, finishing with cheese. Bake 20 minutes. Serves 6-8.

I got this recipe out of a kid friendly cookbook, and it's a hit w/ the family...including the kids. I omit the olives and it is still tasty.


*Instead of olives I put onions* Yum!


Monday, August 10, 2009

Armadillo Eggs or Creamy Jalapeno's by Ashley

This is a recipe my friend Lori brought to our end of the semester small group party. They were a huge hit and so delicious. Enjoy!!!

Recipe for Armadillo Eggs: (This name is obviously a Texas thing!!!)

(To make 30)

-15 fresh Jalapeno peppers (USE GLOVES: cut off stem, slice long ways, cut out seeds, then drop in bowl of cool water)
(Be careful not to get seeds on face, the seeds are where most of the heat is contained)

-Rinse Prepared Jalapeno's, then pat dry with paper towels

-Fill spoon size amount of Cream Cheese (original or chive & onion is good too), in hollowed out part of each pepper

-Place of half piece of half way cooked bacon on top of each pepper (I put bacon in microwave for 2 or 3 mins)

-Bake Bacon topped Jalapeno's on cookie sheet or baking stone on 400 degrees for about 15-20 mins

Thursday, August 6, 2009

Oreo Mint Chocolate Chip Ice Cream Dessert By: Lindsey

I just made this last night for the first time. It is a dessert a friend of mine posted on her blog. It is good and feeds a lot. I like it because it has ice cream in it which makes it different.


1 Half Gallon of Mint Chocolate Chip Ice Cream
1 Stick of butter
1 Package of Oreos
1 Large containter of Cool Whip
1 Bottle of Chocolate Syrup

Crush up Oreos. Melt butter and add to oreos. Pour and press oreos in the bottom of a 9x13 pan. Put in freezer for 10 min. the make it hard. Take out your ice cream so it will thaw. Add mint choc. chip ice cream on top of the oreos. Once again, put in freezer for 10 min. so it will get hard. Take out Cool Whip. Add layer of cool whip on top of ice cream. Then crush up the remaining 10 oreos and sprinkle on top of cool whip(or you don't have to, I forgot about this part). Then squirt choc. syrup on top of cool whip. You can make a pretty design with the syrup and it makes the dessert look really good. Enjoy!

Rattle Snake Pasta By: Lindsey

This has been something I have made A LOT lately! Everyone who has had it LOVES it! Even my husband's Uncle, who is a picky eater, said he was concerned at first. Then he took a bite and ended up getting two helpings of it because it is so good. It makes A TON! So have people over...or you could always half the recipe. Here goes:


2 bags of Egg Noodles
1/2 Pint of Whipping Cream
1 Stick of REAL butter
1 Can of paremesean cheese
1 Red Bell Pepper
1 Yellow Onion
1 Corn on the Cob
3 Boneless, skinless chicken breasts
1 Can of Tony's(It is a spice...it would be where the spices are)

-Boil your noodles in water, drain
-Add stick of butter.
-Pour 1/2 pint of whipping cream and some of your paremesean cheese into noodles. Mix it together. Add Salt and pepper. Leave all of this in the pot you cooked your noodles in and leave the heat on simmer. Here is where it gets tricky...you keep adding paremesean cheese, whipping cream, salt and pepper until you like the way it taste and the texture. We like it really cheesy and somewhat milky. You DO NOT want to taste the grainy cheese. That should melt if you have enough whipping cream in it and it is over simmering heat. Also, you can add milk to you it if you don't want to keep adding whipping cream.

VEGETABLES
-Cut up your red bell pepper and onion.
-Shuck(?) your corn on the cob and cut the corn off.
-Mix all vegetables in a pan and add a little bit of olive oil. Sautee on stove until onions are crystalized or clear.
-Add to pasta.

CHICKEN
-Sprinkle Tony's seasoning on both sides of chicken.
-Put chicken on the grill.
-Cut chicken in small pieces.
-Add to Pasta.

Monday, July 6, 2009

Blueberry Salad: by Kimberly

My mom and I made this salad for the 4th. And it was delicious...more like a dessert.
1 15oz can blueberries
1 8.1/4 oz can crushed pineapple
2 3oz pkg of black raspberry gelatin
1 8oz cream cheese (softened)
1 8oz carton sour cream
1/2 cup sugar
1 tsp vanilla
1 cup pecans

Directions:
Drain blueberries and pineapples, reserving liquid. Dissolve gelatin in boiling water. Add enough water to reserve liquid to mkae 1 3/4 cups, add dissolved gelatin. Pour into a 13x9 pyrex. When gelatin is slightly thickened, fold in fruit. Chill until firm

Icing:
Combine cream cheese, sour cream, sugar and vanilla. Beat well. Spread over gelatin and sprinkle with pecans. Chill until set.

Sunday, June 28, 2009

Chicken and Lemon-Broccoli Alfredo By: Lindsey

This is something a little different then what we normally put on here. I made it tonight for the first time it was really good and easy.


4 skinless boneless chicken breast halves
Salt and ground black pepper
8 oz. mushrooms, halved
1 Tbl. spoon olive or cooking oil
1 lemon
3 cups fresh broccoli florets
1 10 oz. container refrigerated light alfredo pasta sauce
Cracked black pepper (I didn't have this so I left it out)

1. Season chicken with salt and ground black pepper. I large skillet brown chicken and mushrooms for 4 minutes in hot oil, turning chicken halfway through.

2. Meanwhile, shred 2 teaspoons of lemon peel; set aside. Slice lemon. Add broccoli florets and lemon slices to skillet. Cover, cook about 8 minutes or until chicken is no longer pink.

3. Place chicken and vegetables on plate. Add Alfredo sauce to skillet, scraping up brown bits from bottom of pan; heat through. Serve sauce on chicken. Sprinkle with lemon peel and cracked black pepper. Makes 4 servings

Nutritional Info: 295 cal. and 12 g total fat.

Friday, June 26, 2009

Double Peanut Butter Candy Bites with M&Ms

My mom took my son and nephew(Both 2yo) out for a special treat. Before they left she let them help her make these delicious cookies. They loved helping her. It wasn't messy for them at all and they loved helping(and eating) with the cookies. They are bite size which makes for a way less messy event. Anyways, I highly recommend making these!


FYI! You will need a mini muffin pan for these cookies.

1 package of Peanut butter cookie dough(16.5-oz)
1 bag of miniature peanut butter cups
1 bag of mini reg. choc. M&Ms

Preheat oven to 350. Shape cookie dough into 24 (1-inch) balls, and place in cups of lighlty greased miniature muffin pan. Bake 15-18 minutes or until edges are lightly browned. Remove from oven, and press 1 miniature peanut butter cup candy into each cookie. Sprinkle cookies with mini m&ms.

Makes 2 dozen.
Prep: 20 min.
Bake: 15 min.

Wednesday, May 6, 2009

Easy Chicken and Dumplings

My sister gave me this recipe and she is a very good cook. If I had known dumplings could be this easy I would have made them more often.
1 24oz of Mary B's frozen dumplings-these are usually in the frozen section with biscuits
2 cans of Cream of Chicken Soup
4 to 5 chicken breast half's
salt and pepper
Boil your chicken, in soup like broiler, until done then remove from broth (DO NOT THROW AWAY).
Remove dumplings from freezer about 15 min. before you're ready to place in broth.
Cut dumpling strips in 1/2 inch pieces then drop in broth when the broth starts boiling. Let them cook in boiling broth for about 20 min, stir constantly. Check to make sure they are not sticking to bottom, if they are turn your heat down.
Add soup to dumplings and stir.
While dumplings are cooking cut you're chicken in small pieces then add to dumplings.
Stir well, let the water boil until dumplings are the thickness you like.
Add salt and pepper as you go and add more if needed.
WARNING this recipe makes a lot so you may want to half the recipe or invite some friends over.

Sunday, April 26, 2009

Santa Fe Wraps By: Donna

This is a Paula Deen recipe that I got and added to it. I made these wraps for a church picnic and everyone loved them. I actually made them yesterday and just put them in the fridge and serve them today.
Santa Fe Wraps 12-15 Servings
2 (8 ounce) packages of cream cheese-room temperature
1 (41/2 ounce) can chopped green chile's
1 block of pepper jack cheese/shredded
2 chicken breast
2 Tbls salsa, plus salsa for dipping
1/2 cup green onions/chopped
1 cup chopped fresh spinach
1 package of taco seasonings
2 packages of large flour tortilla's
Boil chicken breast, drain broth, chopped the chicken fine and mix in 1 package of taco seasonings, set aside. In a large bowl beat cream cheese until creamy, add sour cream, green chile's, pepper jack cheese, salsa and green onion beat with mixer on medium speed. Add spinach and chicken with the cream cheese mixture, mix well.
Spread a thin layer of filling over entire flour tortilla, roll then puncture the wrap with wooden toothpicks one on each side then cut in half. It's great to dip in salsa and guacamole. I MADE SURE THAT EVERYTHING WAS CHOPPED FINE SO IT WILL BE EASY TO SPREAD.

Tuesday, April 7, 2009

Tomato Soup

Tomato Soup-This recipe is from my sister Cherrie Niven she is a great cook and this soup is so good!!
I usually double this recipe because it's not real filling and I make grill cheese with it.
1 tsp finely chopped onion
1 Tblsp butter
3 Tblsp flour
2 Tblsp sugar
1 tsp salt
1/8 tsp pepper
1/2 can of petite diced tomatoes
2 cups tomato juice
2 cups cold milk
Saute onion in butter. Stir in flour, sugar, salt and pepper. Cook until smooth and bubbly stirring constantly. Remove from heat gradually stir in tomato juice and diced tomato's.. Bring to boil, stirring constantly. Boil 1 minute gradually stir in cold milk into hot tomato mixture. Garnish with grated Parmesan cheese

Saturday, March 28, 2009

Crockpot chicken tacos By: Lindsey

These are so easy and tasty. And make your house smell so good!


4 chicken breast
1 can of chicken broth
1 packet of taco seasoning

Throw all ingredients in crockpot on high for 4 hours or low for all day. Shred with fork when ready to serve. Eat with nachos or taco shells.

Enjoy!

Sausage Rotel Cheese Dip By: Lindsey

1 block of velveeta cheese

1 tube of reg. sausage
1 can of Original Rotel
Milk
Garlic Salt

Cut block of cheese into little squares and throw in crockpot on high.  Cook sausage on stove then add to cheese in crockpot.  Pour can of rotel in crockpot also.  Add a few shakes of garlic salt.  Add milk to taste.  

Serve with tostitos OR fritos. Yum Yum!!! 


Gooey Cinnamon Rolls By: Donna

This is actually Lindsey...but my mom(Donna) is the one who first made this recipe.  She made these on Christmas morning and brought them to each of our houses(my siblings and me) for breakfast.  They are sooooo yummy!! I am actually going to make them to bring to church in the morning.  


2 Cans cresent rolls
1 bag large marshmellows
1 stick butter
1 Tbl. spoon cinnamon
1/2 Cup Sugar

Icing

Powdered Sugar 
Vanilla
Melted butter
Milk


Pull apart cresent rolls and lay flat.  
Melt butter
Mix cinnamon and sugar in a bowl(you need to taste this...you might need to add to it)
Roll one marshmellow in butter THEN in cinnamon sugar mixture.
Place marshmellow on the skinny end of the dough.  
Roll cresent roll around marshmellow.  
Pinch dough ends together.
Bake according to directions on cresent roll can.

Icing

Unfortunately, I do not have exact measurements for this icing.  Start by melting about a tablespoon of butter.  Then add a little bit of vanilla to the butter.  Add powdered sugar to the butter/vanilla.  Mix together.  Add a tad bit of milk to that.  You will have to taste the icing to get it to what you want.  

Friday, March 20, 2009

Crockpot Roast...but different &EASY: by Kimberly

I don't even know what to call this but it turned out excellent! Wade loved it!

Ingredients:
Eye of Round Roast (sliced) - you can buy it like this precut. (1-1.5 lbs)
1.5 cup of flour
salt/pepper
1 onion chopped
1 bell pepper chopped
1 small can of tomato sauce

Instructions:
Combine flour, salt and pepper in small bowl. Coat the steaks with the mixture and place in a skillet for a couple of minutes on each side - do not fully cook. Take out of skillet and place in crockpot. Top with bell pepper, onion, tomato sauce and salt and pepper. Cook on low for 6-8 hours.

I served it with homemade mashed potatoes and a salad. It was a hit at our house and SO easy.

Tuesday, March 17, 2009

Pineapple Cheese Casserole: by Kimberly

Okay, this doesn't sound delicious, but it is! And, it's super easy!

Ingredients:
2 cans chunk pineapple (1 drained, 1 undrained)
1 cup of sugar
1 stick butter
1 cup of plain flour
2 cups grated cheese

Instructions:
Place pineapple on bottom of dish, sprinkle cheese on top. Combine the sugar, butter and flour (it will be crumbly). Bake at 350 for 30-40 minutes.

Sweet Potatoe Casserole

This is a Lombard fave but noticed it wasn't on the blog!

Ingredients:
4 cups of mashed sweet potatoes
1/2 cup butter or marg.
1/3 cup of milk
1 tsp vanilla
2 eggs beaten

1 Cup of sugar

Combine and place in dish.

Topping Ingredients:
1/3 cup butter melted
1 cup brown sugar
1/2 cup plain flour
1 cup chopped pecans


Pour topping over potatoe mixture, bake at 350 for 30-35 minutes.

Chilled Vegetable Salad: by Kimberly

This is a great recipe for cookouts and potlucks!

Ingredients:
1 cup of sugar, 3/4 cup of cidar vinegar, 1/2 cup vegetable oil, 1 medium bell papper (chopped), 1 medium onion (chopped), 3 celery ribs sliced, 1 (7oz) jar diced pimento (undrained), 1 (15 oz) can small sweet green peas (drained), 1 (14oz) french cut green beans (drained), 1 (11oz) can white shoepeg corn (drained), 1/2 tsp salt, 1/4 tsp pepper

Instructions:
Bring first three ingredients to a boil in a small saucepan over medium heat and cook stirring often 5 minutes or until sugar dissolves. Remove dressing from heat and cool for 30 minutes. Stir in gently the pepper and next 8 ingredients. Gently stir in dressing. Cover and chill for 8 hours.

Monday, March 16, 2009

CREAM CHEESE Sausage Casserole By: Lindsey

I made this for the volunteers at church on Sunday morning and it was a HIT!  I got this recipe from Kimberly. I have no idea where she got the recipe.  Anyways, I thought I had posted it on our blog before but I just realized that I haven't.  This recipe is so good you can heat it up all week and it is still just as good.  


CREAM CHEESE Sausage Casserole(you can half this recipe)

1 tube of reg. sausage
1 tube of hot sausage
2 8oz. cream cheese
1/2 stick of butter
2 cans of cresent rolls

Brown the sausage.  In a bowl mix sausage and both blocks of cream cheese.  Grease 9x13 dish. In dish lay flat 1 can of cresent rolls.  Pour sausage and cream cheese mixture over cresent rolls.  Lay flat the other can of cresent rolls on top of sausage and cream cheese mixture.  Melt butter and pour over cresent rolls on top.  Bake in oven at 350 until rolls are turning slightly brown.  

Tuesday, March 3, 2009

Mango Salsa by Ashley

I made this for our Friday Night Live group and they loved it.  I was shocked it turned out so good and easy as pie!!
 
Ingredients:
3/4 cup prepared tomato salsa
1 large ripe mango, peeled and diced
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro, or to taste
 
Directions:
In a small bowl combine all of the ingredients.
 
*I doubled this recipe.

Monday, March 2, 2009

Sausage Breakfast Casserole By: Lindsey

This is a really good breakfast casserole recipe.  It sounds interesting...but it is so good and makes your house smell soooo yummy while in the oven.  I tried it while I worked at Lee and a coworker gave me the recipe.  I forgot about it until my mom needed a breakfast casserole recipe the other day, so I busted it out. She suggested me put it on the blog. 


**This has to sit in the refridgerator overnight**

1 lb. sausage(or you can do sliced ham)
6 eggs
3 Cups milk
3 Cups shredded cheddar cheese
1 box seasoned croutons(I use cheese/garlic)
Salt and pepper to taste

Brown sausage, drain, put in the bottom of 9x13 pan.
Spread croutons over sausage.
In seperate bowl mix together eggs, milk, shredded cheddar cheese, salt and pepper.
Pour over sausage and croutons.
Let sit over night in fridge.
Bake at 350 for 40-45 minutes. 

You can also use the hot sausage if you want it spicier. 

Saturday, February 21, 2009

Cole Slaw

I'm sure you all have made a salad or a slaw similar to this but I found this one and it was so easy and so good!!  It's one of Paula Deen's receipes so you know it's good and probably fattening.   We had it with Chicken Pot Pie one night and then with Lasagna and it was great with both.  Donna
 
Cole Slaw
 
2 bags of Ramen Noodle soup in Oriental
3/4  stick butter
1/4 cup slivered almonds
2 bags of traditional cole slaw (pre-packaged)
1/4 cup sunflower seeds
chopped green onion, for garnish
 
Dressing Mix
 
3/4 cup conola oil
1/2 cup brown sugar (light, packed)
1/4 cup apple cider vineger
1 ramen noodle seasoning packet (oriental)
 
Put ramen noodles in a bag and crush them with rolling pin while melting butter in large skillet over low/medium heat.  Add crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temp. at low/medium heat). Meanwhile whisk together all the dressing ingredients in a small bowl.  Place slaw into bowl and toss with the noodles and almonds and sunflower seeds.  Pour dressing over salad and toss to coat.  Garnish with green onions. 
 
I would not toss this all together until you are ready to serve.

Thursday, February 19, 2009

Texas Caviar

This recipe is great!  I thought, for sure, this recipe was already on our blog until I looked for it the other day and realized it was NOT! Anyways, I made this last night for my friend's birthday party/small group. She loved it! And asked if this recipe was on the blog. Wendy, this is for you!!


1 Can yellow whole kernel corn, drained
1 Can white shoe peg corn, drained
1 Can pinto beans, drained
1 Can of Original Rotel
2 Cans black eyed peas, drained
2 C. diced bell pepper(any colore, but I do green)
1 C. chopped green onions
1/2 C. chopped jalapeno pepper(I do fresh jalapenos not jarred)
1 Tbsp. garlic salt
1 (16oz.) bottle of Italian dressing

Serve with Tortilla chips. Best if you refrigerate over night before serving.  

Tuesday, February 17, 2009

Cookie Caramel Dessert: by Kimberly

Okay, this one has been a great dessert hit since college!  As many of you know, cookies are my faves (raw and cooked!)   Here's a little twist to it.  And it's OH so yummy!

Preheat oven to 350
Ingredients:
One tube of cookie dough
chopped pecans
caramel sauce (like for ice cream)

Directions:
Spray bottom of a square pyrex pan.  Place 3/4 of cookie dough patted out flat on the bottom of the pan in oven for 4 minutes.  Take out of oven and layer the caramel on top of the cookie dough.  Then, place however many chopped pecans you would like on top of caramel.  Pat out the remaining 1/4 tube of cookie dough.  It won't cover the whole thing, so don't worry.  Place back in the oven for 12 minutes. 

Parmesan Crusted Chicken: by Kimberly

This one is a real hit with the kiddos!  Easy.

Ingredients:
chicken tenders
shredded parmesan cheese
pepper
olive oil

Directions:
Heat skillet on stove.  Add oil and let heat for 3 minutes.  Pepper chicken and roll in cheese (be generous with cheese). Place in skillet.  Cook thoroughly 7 minutes on each side. 

Enjoy!

Roasted Potatoes: by Kimberly

I always have such a hard time with side items.  This one has become a staple at our house. 

Red Round potatoes
1 small red bell pepper, seeded and cut into strips
1 medium yellow skinned onions, thinly sliced
4 large cloves garlic, cracked away from skin
1 ts crushed red pepper flakes
1/4 cup tbs extra virgin olive oil
course salt and pepper

Cut red potatoes in quarters. Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!

Stewed Chicken and Sausage: by Kimberly

I made this the other night (from food network) and served with rice...so good.  My kids weren't so crazy about it, but Wade and I loved it.

Ingredients

  • 1 small chicken (about 2 1/2 pounds) cut into 8 pieces
  • Essence, recipe follows
  • 1/2 cup all-purpose flour
  • 1/4 cup vegetable oil
  • 1 pound smoked sausage, cut crosswise into 1/2-inch slices
  • 2 cups julienne onions
  • Salt
  • Cayenne
  • 4 bay leaves
  • 1 tablespoon chopped garlic
  • 6 cups canned chicken stock
  • 1/4 cup chopped green onions

Directions

Season the chicken pieces with Essence. In a mixing bowl, add the flour and season with Essence. Dredge the chicken in the seasoned flour, coating each side completely. Add the oil to the slow cooker, over medium heat. When the oil is hot, add the chicken. Turn to brown the chicken on all sides. Cook until evenly browned, 5 to 6 minutes. Add the sausage, stir and cook for 5 to 6 minutes. Add the onions. Season with salt and cayenne. Cook for 5 to 6 minutes. Add the bay leaves, garlic and chicken stock. Cover the slow cooker and cook for 3 hours, or until the chicken is tender. Stir in the green onions. Reseason if necessary.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Slow cooker jambalaya: by Kimberly

This recipe came from the food network.  It has more ingredients, but its super easy.  I serve it over rice, and its delicious. 

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 pound andouille sausage, diced
  • 1 (28-ounce) can diced tomatoes
  • 1 medium onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 stalk celery, chopped
  • 1 cup reduced-sodium chicken broth
  • 2 teaspoons dried oregano
  • 2 teaspoons Cajun or Creole seasoning
  • 1 teaspoon hot sauce
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1 pound frozen peeled and cooked shrimp, thawed
  • 2 cups cooked rice

Directions

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.

Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

Cheese Tortellini Beef Stew: by Kimberly

I've made this several times for my family.  Actually, a lady in Wal-Mart gave me the recipe while waiting to check out!  Funny, huh?  It's easy and delicious. I hope you enjoy.

One package cheese tortellini
One pound hamurger meat
Mushrooms (one can)
One can diced stewed tomatoes
One glove of garlic (minched)
One can beef broth
Diced onion
Salt and pepper

Brown Hamburger meat add mushrooms, broth, onion, garlic and tomatoes simmer for 7 minutes. Add cheese tort. simmer on low for twenty minutes. 

Chicken Stuffed Croissants: by Kimberly

We had this for dinner tonight with some friends.  All of the kids loved it! And it was super easy. 

Ingredients:
2 cans croissants
3 cups of chicken (shredded)
6 oz of cream cheese
salt and pepper
2 tbs butter
4 tbs milk
bread crumbs

Cook chicken and shred. Mix chicken, cream cheese, butter, milk, salt and pepper.  Roll out the croissants in four squares on an ungreased cookie sheet.  Spoon out the mixture in the middle of the croissants. Turn up each side of the croissant and twist at top.  Brush a littel melted butter on top of each one and sprinkle bread crumbs on top.  Bake at 350 for 20-25 minutes.  It was great dipped in ranch!  Enjoy.

Thursday, February 12, 2009

Crock Pot Cheesy Tortellini by Ashley Self

My friend Lisa sent me this recipe and I made it last night for dinner.  My boys absolutely loved it, as did Jeremy and I.  I also made a simple salad to go with it.  I actually doubled it and it made a ton, so we will be eating on it this weekend.  I love having leftovers for the weekend to just grab instead of going out or having to cook. 
 
Ingredients:
1/2 lb ground beef
1/2 lb sausage (I used Owens sausage)
15 oz. of marinara sauce
1 cup of fresh sliced mushrooms (I used canned)
1 can of Italian diced tomatoes
9 oz. refrigerated cheese tortellini's ( I used whole wheat)
1 cup shredded mozzarella cheese
 
Directions:
Brown beef and sausage in skillet.  Mix with marinara, tomatoes, and mushrooms in crock pot and cook covered on low heat for 7-8 hours. Stir in tortellini's and add mozzarella cheese on top about 20 minutes or until the tortellini's are heated through.
 
Enjoy!!

Wednesday, February 4, 2009

Lazy Lasagna by Ashley

I am posting this recipe, but really it is from Lindsey's mother-n-law, Lynn.  Forever I made Skinner's lasagna and it is really good, but this recipe is ridiculously good and easy!
 
Lazy Lasagna
 
Ingredients:
1 lb ground beef
32 oz jar of spaghetti sauce (I have used fewer oz of sauce, but added 1 can of Italian diced tomatoes)
1 lb cottage cheese
8 oz sour cream
8 lasagna noodles uncooked
12 slices of Mozzarella cheese
1/2 cup grated Parmesan cheese
 
Directions:
Cook ground beef and drain fat.  Add spaghetti sauce.  Heat and set aside.  Combine cottage cheese and sour cream in medium size bowl and blend well.  Spoon 1 1/2 cup of meat sauce in bottom of 13X9 pan.  Place 1/2 of the uncooked noodles over sauce, then 1/2 of the cheese mixture, 4 slices of the mozzarella cheese, 1/2 of the remaining meat sauce and 1/4 cup of the Parmesan cheese.  Repeat layers starting with noodles.  Top with remaining 4 slices of mozzarella cheese.  Cover tightly with foil and bake for 1 hour at 350 degrees, then uncover and bake for 20 more minutes.