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.


Sausage Rotel Cheese Dip By: Lindsey

1 block of velveeta cheese

1 tube of reg. sausage
1 can of Original Rotel
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


Powdered Sugar 
Melted butter

Pull apart cresent rolls and lay flat.  
Melt butter
Mix cinnamon and sugar in a bowl(you need to taste 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.


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!

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

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!

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

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!

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!

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

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!!
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
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.