Jordan is constantly begging me to make this dish. It's full of some serious fat but it's delicious.
8 oz cream cheese (cut into cubes)
1 square butter (I know, right?)
3/4 C Parmesan cheese
1/2- 1 C Milk
Chicken
Fettuccine Noodles
Mix cream cheese, butter, parmesan cheese and 1/2 C milk in saucepan. Mix well and let simmer. Depending on the thickness, add up to another 1/2 C milk.
Boil Fettuccine noodles.
We usually season some chicken breasts and cook them on the George Forman grill. After the chicken is done cooking, cut into strips.
We usually don't mix everything together. We place some noodles on our plate, top with alfredo sauce and chicken.
Thursday, February 24, 2011
Green Chile Chicken Potato
This is one of my most favorite recipes. I got it from my mama! The flavor is GREAT and it makes plenty for leftovers! :)
1/2 pkg. frozen hash browns (cubed or shredded)
2 cups diced, cooked chicken (I usually cook about 3 chicken breasts)
2 cups shredded cheese (add one cup into mixture/ one cup layer on top of casserole)
1 C. sour cream
2 cans diced green chilies (small cans)
2 cans cream of chicken soup
1/2 tsp salt AND pepper
1 tsp. onion salt
Spray 9 x 13 pan with PAM. Spread hash browns on the bottom of pan. Layer diced, cooked chicken over top of hash browns. Mix remaining ingredients together. Pour over chicken. Top with cheese. COVER and bake at 350 degrees for 45-60 min.
This is probably mine and Jordan's most favorite meal. We love it. You will too.
1/2 pkg. frozen hash browns (cubed or shredded)
2 cups diced, cooked chicken (I usually cook about 3 chicken breasts)
2 cups shredded cheese (add one cup into mixture/ one cup layer on top of casserole)
1 C. sour cream
2 cans diced green chilies (small cans)
2 cans cream of chicken soup
1/2 tsp salt AND pepper
1 tsp. onion salt
Spray 9 x 13 pan with PAM. Spread hash browns on the bottom of pan. Layer diced, cooked chicken over top of hash browns. Mix remaining ingredients together. Pour over chicken. Top with cheese. COVER and bake at 350 degrees for 45-60 min.
This is probably mine and Jordan's most favorite meal. We love it. You will too.
Skillet Spaghetti.
I'm sorry for the lack of posts lately. I only post things on here that I've MADE and that I LOVE. Well, we all love spaghetti right?? It's a simple dinner and this recipe I found on Family Recipe World website is super easy - everything cooks together in ONE pan! YAY Easy!!
1 lb. ground beef
1 small yellow onion chopped
1 medium green pepper chopped
Hot water
8 oz spaghetti noodles
1 large bottle of spaghetti sauce (any kind you want)
Garlic Salt
Parmesan Cheese
Brown ground beef with onion and green pepper. Add enough hot water so that it rises about a half inch above the ground beef (around 6 cups). Add the noodles into the pan and cover. Boil on medium heat for about 8 minutes. Drain any excess water. Over low heat stir in spaghetti sauce, mix well and top with some garlic salt and Parmesan cheese.
I love spaghetti and this was an easy way to cook it up quickly! Yum!
1 lb. ground beef
1 small yellow onion chopped
1 medium green pepper chopped
Hot water
8 oz spaghetti noodles
1 large bottle of spaghetti sauce (any kind you want)
Garlic Salt
Parmesan Cheese
Brown ground beef with onion and green pepper. Add enough hot water so that it rises about a half inch above the ground beef (around 6 cups). Add the noodles into the pan and cover. Boil on medium heat for about 8 minutes. Drain any excess water. Over low heat stir in spaghetti sauce, mix well and top with some garlic salt and Parmesan cheese.
I love spaghetti and this was an easy way to cook it up quickly! Yum!
Sunday, January 23, 2011
Crockpot Fiesta Chicken
I don't remember which blog I stole this from - my bad! Super yummy recipe though so I wanted to share.
1 can black beans - drain/rinse
2 frozen chicken breasts
1 can corn drained
1 C. Salsa (whatever kind you want)
1 pkg taco seasoning
3/4 C Water
Place beans, corn, seasoning and water in crock pot - Stir until dissolved. Add chicken - pour salsa on top. Cook for 4 hours on high.
I think there are a few ways you could eat this meal. I took the easy way and just shred up the chicken and placed the chicken with the bean/corn mixture in a tortilla. I topped it off with some sour cream and cheese! You could also probably leave the chicken breasts whole and serve up with some Mexican rice or something! Either way, DELICIOUS and EASY!
1 can black beans - drain/rinse
2 frozen chicken breasts
1 can corn drained
1 C. Salsa (whatever kind you want)
1 pkg taco seasoning
3/4 C Water
Place beans, corn, seasoning and water in crock pot - Stir until dissolved. Add chicken - pour salsa on top. Cook for 4 hours on high.
I think there are a few ways you could eat this meal. I took the easy way and just shred up the chicken and placed the chicken with the bean/corn mixture in a tortilla. I topped it off with some sour cream and cheese! You could also probably leave the chicken breasts whole and serve up with some Mexican rice or something! Either way, DELICIOUS and EASY!
Sweet treat...
I'm a sucker for sweets and I love to bake any chance I get! My mom gave me a cupcake recipe book for Christmas and I love it! They are so easy and delicious. Thought I would share one of the cupcake recipes, it's super yummy!
Cookies & Cream Dream (w/Vanilla Buttercream Frosting)
1 box chocolate cake mix
1 Cup Sour Cream
3 Eggs
1 tsp. Vanilla
Lots of Oreo Cookies (Some whole, Some crumbled)
Mix together cake mix, sour cream, eggs and vanilla. Place a spoonful of batter on the bottom of each paper liner. Place a whole cookie on the bottom lying flat. cover with remaining batter until 3/4 full.
Bake at 350 degrees for 15-18 minutes. Allow cupcakes to cool on a rack completely.
Add crumbled cookies to buttercream frosting and frost cupcakes!
Vanilla Buttercream Frosting
1 Stick of Butter, room temperature
3 3/4 C Powdered Sugar
3-4 Tbsp milk or cream
2 tsp vanilla
Place butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop beating before adding sugar to avoid a large mess. Add sugar, milk or cream and vanilla. Beat frosting starting on slow, increasing your speed until frosting is nice and creamy. If frosting is too thick you can add up to 1 more Tbsp of milk.
***When I made these, I did not have enough oreo cookies to put a whole cookie in each cupcake so I just made the chocolate cupcakes w/out the oreo inside and then just added crumbled oreos to the frosting like it says. I thought it tasted just fine like that but I'm sure it's really good with the oreo cookies inside the cupcake as well! :) These were super easy and fast - and they didn't taste like they from a cake mix!! ENJOY!
Cookies & Cream Dream (w/Vanilla Buttercream Frosting)
1 box chocolate cake mix
1 Cup Sour Cream
3 Eggs
1 tsp. Vanilla
Lots of Oreo Cookies (Some whole, Some crumbled)
Mix together cake mix, sour cream, eggs and vanilla. Place a spoonful of batter on the bottom of each paper liner. Place a whole cookie on the bottom lying flat. cover with remaining batter until 3/4 full.
Bake at 350 degrees for 15-18 minutes. Allow cupcakes to cool on a rack completely.
Add crumbled cookies to buttercream frosting and frost cupcakes!
Vanilla Buttercream Frosting
1 Stick of Butter, room temperature
3 3/4 C Powdered Sugar
3-4 Tbsp milk or cream
2 tsp vanilla
Place butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop beating before adding sugar to avoid a large mess. Add sugar, milk or cream and vanilla. Beat frosting starting on slow, increasing your speed until frosting is nice and creamy. If frosting is too thick you can add up to 1 more Tbsp of milk.
***When I made these, I did not have enough oreo cookies to put a whole cookie in each cupcake so I just made the chocolate cupcakes w/out the oreo inside and then just added crumbled oreos to the frosting like it says. I thought it tasted just fine like that but I'm sure it's really good with the oreo cookies inside the cupcake as well! :) These were super easy and fast - and they didn't taste like they from a cake mix!! ENJOY!
Wednesday, January 5, 2011
Season for soup
I've been in a SOUP mood lately! It could be because it's FREEZING outside? Anyway, this is a chili recipe that I got from my older sister. I think it's delicious and very EASY!
2 cans chili beans
1 chopped onion
1 celery stalk chopped (optional)
1 green pepper, chopped
1 Quart Whole Tomatoes
1 C. Ketchup
1 lb. ground beef
2 TB chili powder
1 TB seasoned salt
1/2 tsp. garlic salt
1 tsp. onion salt
Brown hamburger and onions, add all ingredients together in large pot and let simmer...(for at least 3-4 hours).
2 cans chili beans
1 chopped onion
1 celery stalk chopped (optional)
1 green pepper, chopped
1 Quart Whole Tomatoes
1 C. Ketchup
1 lb. ground beef
2 TB chili powder
1 TB seasoned salt
1/2 tsp. garlic salt
1 tsp. onion salt
Brown hamburger and onions, add all ingredients together in large pot and let simmer...(for at least 3-4 hours).
Rumbi Rice Bowls
Here is another favorite that I got from http://www.favfamilyrecipes.com/
We've made these a few times and they have always tasted SO GOOD!
1 bottle of Yoshida's Sauce
3 Chicken breasts
1 head of broccoli
1 medium zucchini - diced
2 carrots - shredded (or if you're like me, you buy the already shredded carrots)
1/4 C Red Pepper - finely chopped
1 tsp. ginger
1 clove garlic - minced
4 C. White Rice
Place 1/3 bottle of Sauce & Chicken in ziploc bag - refrigerate for at least 3 hours.
BBQ or Bake chicken (425 degrees for 25 min). Cube chicken. In large skillet, stir-fry broccoli, zucchini, carrots and red pepper with a little sauce until veggies are tender. Add ginger, garlic - bring to a boil, reduce heat & simmer on low until ready to serve.
Once we made up our rice bowl, we topped everything with some extra Yoshida's Sauce and it was delicious. We've also made these with steak and it was just as good. You can add/take away whatever veggies you like - if you're like Jordan you like NO VEGGIES but I think the more vegetables the better! I've even added fresh tomatoes in the mix and thought that tasted great.
We've made these a few times and they have always tasted SO GOOD!
1 bottle of Yoshida's Sauce
3 Chicken breasts
1 head of broccoli
1 medium zucchini - diced
2 carrots - shredded (or if you're like me, you buy the already shredded carrots)
1/4 C Red Pepper - finely chopped
1 tsp. ginger
1 clove garlic - minced
4 C. White Rice
Place 1/3 bottle of Sauce & Chicken in ziploc bag - refrigerate for at least 3 hours.
BBQ or Bake chicken (425 degrees for 25 min). Cube chicken. In large skillet, stir-fry broccoli, zucchini, carrots and red pepper with a little sauce until veggies are tender. Add ginger, garlic - bring to a boil, reduce heat & simmer on low until ready to serve.
Once we made up our rice bowl, we topped everything with some extra Yoshida's Sauce and it was delicious. We've also made these with steak and it was just as good. You can add/take away whatever veggies you like - if you're like Jordan you like NO VEGGIES but I think the more vegetables the better! I've even added fresh tomatoes in the mix and thought that tasted great.
Wednesday, December 29, 2010
Best Cookbook EVER!
I received this cookbook from Jordan's grandma at a bridal shower! I can't tell you how GREAT this cookbook is..you just need to buy it! You will love it! The recipes are awesome and all very manageable! :)
In case you can't read the picture. The book is called The I Do Cookbook for the Bride & Groom. By: Celia Jolley & Judy Williams. You can order them online!
Ranch Fajitas!
I got this fajita recipe from a Hidden Valley Ranch Salad Dressing Mix! It's quick, easy and good!
1 lb. chicken or steak (we've only used steak and I prob use LESS then a lb. of meat)
1 C. Red & Green Peppers (cut into strips)
1 Pkg of Hidden Valley Ranch Dry Salad Dressing Mix
2 TB Water
Small Tortillas
Cut chicken or steak into strips. Brown meat in a skillet for 3-5 min, stir in peppers and cook for 1-2 more minutes. Stir in Ranch mix and water and cook for 1 more minute. Serve in warm tortillas! We usually like to top our fajitas with cheese and sour cream. This recipe is super easy and the flavor is great!
1 lb. chicken or steak (we've only used steak and I prob use LESS then a lb. of meat)
1 C. Red & Green Peppers (cut into strips)
1 Pkg of Hidden Valley Ranch Dry Salad Dressing Mix
2 TB Water
Small Tortillas
Cut chicken or steak into strips. Brown meat in a skillet for 3-5 min, stir in peppers and cook for 1-2 more minutes. Stir in Ranch mix and water and cook for 1 more minute. Serve in warm tortillas! We usually like to top our fajitas with cheese and sour cream. This recipe is super easy and the flavor is great!
Sticky Fingers
Jordan and I are regulars at Wingers! We love their sticky fingers! When I found this recipe, I was super excited! :) I found this sticky finger recipe on http://www.favfamilyrecipes.com/. I LOVE this blog! If you like Winger's sticky fingers, you need to give this recipe a try!
Sticky Fingers:
1 C Oil
1 bag frozen breaded chicken strips (usually comes 8 in a bag)
In a frying pan, heat oil and fry chicken fingers until crispy and warm. Jord and I have recently tried just baking the chicken strips instead of frying them and it works just as well and is much easier to do.
For the Sauce:
3 TB Franks Hot Sauce (found it at Winco for CHEAP)
3/4 C Brown Sugar
2 TB Water
Heat up sauce ingredients until sugar dissolves. We usually double or triple the sauce recipe because we like lots of sauce! I recommend at least doubling the recipe! There is no such thing as too much sauce!
We usually put the sauce and chicken in a tupperware and make sure they are covered with lots of sauce and then we're ready to eat! We usually make a green salad to go with our sticky fingers but any side dish would go well.
Sticky Fingers:
1 C Oil
1 bag frozen breaded chicken strips (usually comes 8 in a bag)
In a frying pan, heat oil and fry chicken fingers until crispy and warm. Jord and I have recently tried just baking the chicken strips instead of frying them and it works just as well and is much easier to do.
For the Sauce:
3 TB Franks Hot Sauce (found it at Winco for CHEAP)
3/4 C Brown Sugar
2 TB Water
Heat up sauce ingredients until sugar dissolves. We usually double or triple the sauce recipe because we like lots of sauce! I recommend at least doubling the recipe! There is no such thing as too much sauce!
We usually put the sauce and chicken in a tupperware and make sure they are covered with lots of sauce and then we're ready to eat! We usually make a green salad to go with our sticky fingers but any side dish would go well.
Chicken Enchiladas
I got this recipe from Jordan's mom and she is an amazing cook! This is one of our favorite meals!! It will usually make about 5 enchiladas! Perfect for leftovers!
2-4 chicken breasts (I usually use 3 breasts)
2 TB Butter
1/2 C. Chopped onion (I use the frozen onions that are already cut, so easy)
1 small can of diced green chilies
1/2 C. Chicken broth
1 can Cream of Chicken
1/2 C. Sour Cream
Tortillas (usually uses 5 large tortillas)
CHEESE
Start out by boiling chicken breasts. Once the chicken is cooked, you need to cut it into cubes and set aside in a bowl. In a pan add butter, onions and green chilies - let the butter melt and let cook for a few minutes. Then add chicken broth, cream of chicken soup and sour cream. Stir mixture and let dissolve. Once it's well mixed - take off heat and pour 1/2 of the mixture in with the chicken. Spoon the chicken mixture evenly into the tortillas and sprinkle some shredded cheese inside. Roll up the tortillas and place in greased 9 x 13 dish. Pour the rest of the mixture on top of the tortillas and top with LOTS of cheese! Bake at 350 degrees (uncovered) for 20 min.
Thank you Pam for the delicious recipe!
2-4 chicken breasts (I usually use 3 breasts)
2 TB Butter
1/2 C. Chopped onion (I use the frozen onions that are already cut, so easy)
1 small can of diced green chilies
1/2 C. Chicken broth
1 can Cream of Chicken
1/2 C. Sour Cream
Tortillas (usually uses 5 large tortillas)
CHEESE
Start out by boiling chicken breasts. Once the chicken is cooked, you need to cut it into cubes and set aside in a bowl. In a pan add butter, onions and green chilies - let the butter melt and let cook for a few minutes. Then add chicken broth, cream of chicken soup and sour cream. Stir mixture and let dissolve. Once it's well mixed - take off heat and pour 1/2 of the mixture in with the chicken. Spoon the chicken mixture evenly into the tortillas and sprinkle some shredded cheese inside. Roll up the tortillas and place in greased 9 x 13 dish. Pour the rest of the mixture on top of the tortillas and top with LOTS of cheese! Bake at 350 degrees (uncovered) for 20 min.
Thank you Pam for the delicious recipe!
Favorite Recipes!
My friends and I are always talking about exchanging recipes and such so I decided to post my favorite recipes on this blog for my friends to use! I usually get all my recipes from different food blogs! I do not have the ability to just whip something up off the top of my head - I'm still keeping it simple and following easy recipes. So if you like easy...you're in the right place! :) I do like most the recipes I get from blogs but there are times when I make something I DO NOT LIKE! There is nothing worse than spending time making a meal and not even liking it. Therefore, I promise to only post my absolute FAVORITE recipes on this blog!
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