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
One tube of cookie dough
chopped pecans
caramel sauce (like for ice cream)

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.

chicken tenders
shredded parmesan cheese
olive oil

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. 


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 good.  My kids weren't so crazy about it, but Wade and I loved it.


  • 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


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. 


  • 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


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. 

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. 
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
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.

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
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
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.