New Idea

Hey Guys!
Just a little note to let you know...that I started a facebook page with all my recipes on it!  I have found that more of my friends are more willing to check it out that way :)  BUT feel free to "like" me! Its MommEz on facebook!  THANKS!  I will update as I can on here...but most will be on facebook now :)

Tomato Pie
9 inch pie crust (refrigerated or homemade*)
5 large tomatoes peeled and sliced thickly (home grown maters are the BEST!)
1/2 tsp salt
1/2 tsp pepper
3 tsp basil
garlic powder to taste
1/2 cup mayo (don't judge, try it first! You can't even taste it!)
1 1/4 cup shredded Cheddar

Bake the crust for 10 minutes at 375* then remove to fill. Layer the tomatoes in the pie shell, sprinkle each layer with spices. I can usually do two or three layers. Combine mayo and cheese and spread over top layer of tomatoes. Bake at 350* for 35 minutes or until lightly browned. Let stand 10 minutes before serving.

(tip for peeling tomatoes. Boil a pan of water and drop tomatoes in the boiling water for 45 seconds to 1 minute. Then immediately remove and place in a bowl of ice water for 30 seconds..then the peel comes right off!)

* Homemade crust. I just use the recipe right out of the Better Homes and Gardens CookBook. This is the crust recipe my mom uses for everything...so it is the one I shall use as well! I will admit it is a bit more time consuming than the store bought crust, but worth the trouble I think!

Pastry for Single Crust Pie (from BH&G Cook Book)
1 1/4 cups all purpose flour
1/4 tsp salt
1/3 cup shortening
4-5 TB cold water
Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. . On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.Rim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in individual recipes. Makes 8 servings.

Sunday Pot Roast
6 medium size peeled potates (whole)
12 peeled carrots
Chuck Roast
1 pkt dry onion soup mix
1 can cream of mushroom soup
(Mix the dry onion soup mix and the cream of mushroom soup and a can of water)
Green bell pepper or Onion (optional)

My mom used to make this EVERY Sunday...sometimes I loved that, sometimes I was sick of it...but now as a mom I know why! Nothing like walking in the door from church and lunch being done...especially when you have hungry sleepy kiddos!
I never thought much about the order in which I put the stuff in the crockpot, until one day my mom taught me a little trick. You put the taters and carrots on the bottom and then the meat, then pour the combined soups on top of meat. That way the flavor of the meat seeps down to the veggies on the bottom...YUM!
Just throw it all in the crockpot for 8-10 hours on low. (Sometimes I even throw mine in frozen and if I do that I don't add the water to the cream of mushroom soup mixture)
Sometimes I add a green bell pepper and onion for some extra flavor. But that is up to you!
This is the EASIEST meal EVER! And so yummy!

Fruit Pizza
3/4 cup softened butter
1/2 cup powdered sugar
1 1/2 cups all purpose flour
Heat oven to 300*. Beat butter and sugar til light and fluffy. Blend in flour. Press mixture into 12 inch round pizza pan (I used my Pampered Chef baking stone...just don't get to close to the edges it will spread a bit) Bake 20-25 minutes or until lightly browned. Cool completely. Meanwhile
prepare the Vanilla Filling.

VANILLA FILLING
10 oz package of Vanilla Milk Chips
1/4 cup Whipping cream
8 oz cream cheese, softened
In microwave safe bowl, microwave chips and whipping cream on high 1-1 1/2 minutes or until chips are melted and mixture is smooth when stirred. Beat in cream cheese. Then spread over COOLED crust. Cover and Chill. and Prepare fruit topping.
FRUIT TOPPING
1/4 cup sugar
1 TB cornstarch
1/2 cup pineapple juice
1/2 tsp lemon juice
In a small sauce pan combine sugar and cornstarch. Then stir in juices. Cook over medium heat, stirring constantly until thickened. Cool. Meanwhile, slice and arrange fruit on top of Vanilla Filling, then pour cooled juice mixture over fruit.
Strawberries, Pineapples, Kiwi, Tangerines...anything you want on there! :)

I got this recipe from a very close friend in Missouri. Carrie made this for me for my son's surprise baby shower. I am not really a fruit eater but I love this! Probabaly cuz it has a cookie crust! :) Anyway yesterday was the first time I have made it, it was a bit time consuming but totally worth it! It looks so fresh and summer~y to me! YUM!

Greetings Everyone! Long time no post! Sorry I have no excuse...just doing old recipes I guess :) But since it is SUPER hot outside I thought I would post a few summer dessert ideas! I made this last night for my mother in law's birthday. We will call it

Push Up Punch
1.75 quarts (a box) of vanilla ice cream
1 container of sherbet
2 liters of Twist Up
1 large can of pineapple juice
Then just pour it all in a punch bowl about 30 minutes before you need to serve it, so the frozen stuff can melt a little and all the tastes can combine. I LOVE THIS PUNCH! One of my Fristers had this at her weddings, so I had it at mine, and I serve it at all the showers I do ..mostly any excuse to make it! YUM!
I used Orange last night just cuz Orange push ups remind me of my summers as a kid. BUT Raspberry Sherbet is great for baby girl baby showers because it is pink. Pineapple Sherbet is perfect for weddings because it ends up being a cream color...so depending on color, choose your sherbet! But they all taste amazing! If you wanted to you could add TWO boxes of vanilla ice cream if you needed it to be creamier...that is what my original recipe calls for, but this is just the way I have been making it. SO either way it is DELICIOUS! :) ENJOY!!!

Here are some ideas for a little boy "Tangled" birthday party...or "FLYNN RIDER" as we called ours. I had such a hard time finding anything with Flynn on it. So these are some ideas that I had (with the help of friends and family) to make it a special Flynn Rider party. I had heard someone say that Disney wanted Tangled to be geared to the boys as much as the girls...well then I say lets get some more BOY Tangled stuff out there! But anyway here are some of our ideas!

The Snuggly Ducklings
The Sword Party Favors
An iron on shirt! :)

So I decided to post some pix from my son's birthday party on here, since this is a blog for moms...I was having such a hard time finding ANYTHING for my son's birthday party that was Flynn Rider themed. Of course all the Tangled things were for girls so I just kinda came up with a few ideas to make it more BOY related. So here are a few of the pix from his birthday!

Tangy Broccoli Salad
3/4 cups Miracle Whip dressing
2 TB sugar
2 Tb vinegar
1 bunch of broccoli cut into florets (about 6 cups)
6 slices of bacon, crisply cooked, drained and crumbled
1 small red onion, chopped
Mix dressing, sugar and vinegar in large bowl.  Add remaining ingredients and mix lightly and cover.  Refrigerate one hour before serving.
I also call this Broccoli Coleslaw.  :)  I found it in a Kraft Food and Family magazine and I LOVE IT!  It is a great side for BBQs or church pot lucks.  So yuumy!!

Butterfinger Delight
2 cups crushed graham crackers
1 stick melted butter
2 TB sugar
Mix these together and press into bottom of 9x13 pan

2 small pkgs instant vanilla pudding
3 cups milk
1 qt vanilla ice cream (softened)
Mix together and pour onto crust

Top with large container of Cool Whip. Crush two large Butterfingers, mix with some more crushed graham cracker crumbs and sprinkle on top. Store in fridge or freezer.

I make this recipe once a year. For my hubby's birthday. Poor guy he requests this every year for his birthday cake (he LOVES ice cream) you would think I would make it more often since his face lights up every year when I make this! :)

In the past I stored it in the fridge like my recipe says...but it was kinda pudding-y. Since Matt likes ice cream so much I decided this year I would put it in the freezer. He LOVED it this way! So your preference on where to store. If you like an ice cream cake store in the freezer, but if you enjoy softer pudding texture the fridge will work.

Farmhouse Chicken

2 pkgs (6 oz each) chicken stuffing mix
4 cups cooked shredded chicken
2 cans (10 3/4 oz each) cream of celery soup
1 cup of milk
2 celery ribs, chopped
1 tsp dried minced onion
1/4 tsp pepper
1/4 tsp salt

Prepare stuffing mix according to package directions, set aside. Place the chicken in a greased 9x13 baking dish. Combine the soup, milk, celery, onion, salt and pepper until blended. Pour over chicken. Top with stuffing. Bake uncovered at 350* for 30-35 minutes or until bubbly.

This is my FAVORITE meal that my dad's wife makes. She always makes it when I come to visit! This is one of the EASIEST things I have ever made, AND so yummy!

Here is a tip, that I do when I make it. Put the frozen chicken breast and about 3 cups of water in the crockpot in the morning and after about 6 hours on high, take it out and shred it. THEN I use that water from the crock pot for the stuffing mix...to add more chicken flavor! THEN sometimes I do one can of cream of celery and one can of cream of chicken. Oh and tonight I had some half and half I needed to use so I used that instead of the milk...YUMMY!

But honestly this is soooooo easy and soooooo delicious!

Cheesy Chicken Enchiladas
1 TB Butter
1 medium onion, chopped
4oz can of chopped green chilies
8oz package of cream cheese
3 1/2 cups cooked chicken breast
8-12 flour tortillas
16oz Mont. Jack cheese
2 cups whipping cream

Saute onion and chilies in butter for about 5 minutes, til onion are tender. Stir in cream cheese and chicken. Cook, stirring constantly until cream cheese melts. Spoon 2-3 TB chicken mixture into center of each tortilla. Roll up and place seamside down in a greased 9x13 pan. Sprinkle with Mont. Jack cheese and drizzle with whipping cream. Bake at 350* for 45 minutes.

I got this recipe from one of my Fristers, and I make it ALL THE TIME. It is really yummy served with Zataran's Black beans and rice...:)
My mother in law always takes this to her office pot lucks, it is a huge hit there! :) This is a really easy one too..and really yummy!

Easy Chicken Enchiladas
3 cups shredded, cooked chicken
1 small onion, diced
1 green pepper, diced
1 tsp minced garlic
1 can cream of mushroom
1 can cream of chicken
1 tsp cumin
1 tsp chili powder
1 tsp salt
1 tsp pepper
12 flour tortillas
1 lb Velveeta (half of the large block)
1 can Rotel
oil or butter for sauteing
Preheat oven to 375*. Put oil or butter in skillet, add onion, pepper and garlic. Saute til tender. Add soups and stir to combine. Remove from heat and add cumin, chili powder, salt, pepper and chicken. Stir to combine well and set aside. In saucepan over low heat add Rotel and Velveeta, stirring often. Fill each tortilla with the chicken mixture, roll up and place seam side down in a greased 9x13 pan. Pour cheese mixture over to cover. Then cover with foil and bake 30 minutes, uncover and bake 5 more minutes.

I can not remember where I got this recipe. I am not sure EASY is the best description. I guess it is easy, just time consuming...and when you have a 4 year old and 2 year old under your feet while cooking...time consuming equals NOT easy! :) The most time comsuming part is the dicing...but really that doesn't take long! :) Anyway this is sooooo yummy...

Greek Cheese Bread
1 cup mayonnaise
1 cup butter, softened
1 heaping tsp minced garlic
1 small can chopped black olives
8 oz Mozzarella cheese, shredded
Mix all these ingredients together. Meanwhile slice a loaf of french bread lengthwise. Spread above mixture heavily on bread. Bake at 350* for 20 minutes.

So I was in a singing group in college, The Williams Singers, from Williams Baptist College (excuse my advertisement, but it is only THE best private Christian college!:) ANYWAY on one of our away trips a lady we stayed with made this for us for dinner. She served it with spaghetti and it was SOO amazing! I usually make this for a lunch when I have company...but either way it is delish!
I don't really even care for olives at all, but this is really good! That is why I get the chopped so then I don't taste them as much! :) But just so you know I never promised healthy recipes on here...so sorry about the vat of butter you have to use in this! :)

Italian Chicken Breast Sandwiches

1 (3lb) bag of frozen chicken breast
1 pkt Italian dressing dry mix
8oz pepperoncinis

Pour whole bag frozen chicken breasts in crockpot. Add packet of dry dressing mix and jar of pepperoncinis with juice. Cook on low 9-10 hours. Remove pepperoncinis and set aside. Remove chicken breast and shred. Remove liquid from crockpot (reserve for later) Put shredded chicken back in crockpot and add enough liquid to simmer (if you use all the liquid it will be too soupy) Place pepperoncinis on top of shredded chicken to keep in flavor (or shred the pepperoncinis with the chicken for a more spicy kick!). Keep in crockpot on warm or low til ready to serve. Serve on hamburger buns with pepperjack cheese slices.

I got this recipe from my Aunt Diane (we call each other Pea Pods since our entire family seems to think we are two peas in a pod! :) This is a wonderful recipe for large groups! I usually make it when I have family coming in to town and not sure what time they will get here..this way dinner is done and can stay warm til they arrive! :)

Bacon Wrapped Pork Tenderloin
1 pork tenderloin, cleaned and trimmed
3 slices bacon
1 TB garlic powder
1 tsp Lawry's Seasoned Salt
1 tsp dried basil
1/2 tsp dried oregano
1 tsp pepper
olive oil

Combine spices and rub over tenderloin. Wrap with bacon and secure with toothpicks. Coat with olive oil. Place in 9x13 pan and bake uncovered at 375* for 1 hour. (til pork reaches 155*) Remove and wrap in foil, let stand for 10 minutes before slicing.

So I got this recipe from my wonderful friend and neighbor , Janell. She has given me some good recipes and this one is one of our favorites! This is SOOO yummy! And really easy too...I don't know if I can express to you how delish this actually is! My mouth is watering just thinking about it! Hmmmm I think there might be a smidge leftover in the fridge...be right back. :)

Crock Pot Italian Chicken
3 chicken breast
2 chicken thighs
1 pkt Zesty Italian dressing seasoning
8 oz cream cheese, softened
2 cans cream of chicken soup

Put all ingredients in crock pot and cook on low for 6-8 hours. (I use frozen chicken, but if you use thawed chicken it may not take this long). Serve over rice.

Another of my Pinterest Favorites. This is a Sunday staple. Throw it all in while we get ready for church and we get home and its all done! :)

Cheesy Enchilada Casserole
1 lb beef
1 lg onion
2 1/2 cups salsa
1 can black beans, drained
1/4 cup Italian salad dressing
1 pkt taco seasoning
1/4 tsp cumin
flour tortillas
1 can corn, drained
3/4 cups sour cream
2 c. Mexican blend cheese
1 cup shredded lettuce
1 medium tomato
1/4 c cilantro

In large skillet, brown meat and onion, drain. Stir in salsa, beans, dressing, sour cream, corn, taco seasoning and cumin. Spoon layer of meat mixture into 9x13 pan. Sprinkle with cheese. Place tortillas on top. (I did about three) Layer meat mixture, cheese, tortillas. Last layer should be cheese. Cover with foil (spray with Pam) Bake at 400* for 25 minutes. Let stand 5 minutes before topping with lettuce, tomato and cilantro.

This is another recipe I got from Pinterest. This is really easy and SOOO yummy!!!

Pizza Casserole
1 lb beef
1 lb sausage
1 green pepper, chopped
1 small onion, chopped
1 small carton of mushrooms, sliced
16 oz penne pasta
4 cups Mozzarella cheese, shredded
1 huge jar of spaghetti or marinara sauce
Italian seasoning to taste
Pepperonis

Cook and drain beef, sausage, and veggies. Sprinkle with Italian seasoning. Cook noodles according to pkg directions. In a 9x13 pan pour a SMALL amount of sauce into bottom...just enough to cover it. Then add half the noodles. Next add half the meat mixture (meat and veggies). Top that with half of the sauce. Then rest of the noodles, half of the cheese, rest of the meat mixture. Top with rest of sauce and rest of cheese. THEN top it all off with pepperonis. Baked COVERED for 30 minutes on 350*. Then uncover and bake for 15 more minutes. Let stand 10 minutes before serving.

Ok, so my goal was to put NEW recipes out there on Pinterest. SO at first I wasn't posting recipes on MY blog that I got from Pinterest. THEN I realized that was silly! Mostly because the whole reason I am doing this blog is to get my recipes ready for our family recipe book I am making...and I was afraid if I didn't post these I would forget what I had taken pictures of...SOOO long story short. I got this recipe from Pinterest originally but of course I took this recipe and made it my own! I added the veggies and changed the noodles from egg noodles to penne pasta. And lets be honest I am pretty sure I used more than 4 cups of cheese...but didn't want you guys to judge me for that...:) Anyway this is SOOO easy and SOOO good...my 4 year old actually said "Mom this is so good, can we have it every night?!"

Breadsticks
4 hotdog buns
1/4 cup melted butter
garlic powder to taste
1/4 tsp Worcestershire
dash of salt
dash of pepper
1 tsp parsley flakes

Combine all ingredients and brush on buns. Bake at 325* for 10 minutes. Turn off oven and leave in oven for 5-7 more minutes.

SO I realize these are NOT hot dog buns in the picture. And HONESTLY these look prettier for the picture...but they weren't as good as the original hot dog buns from my mom's original recipe. So next time I make these I will FOR SURE use the hot dog buns and post a new pic. :)

Turtle Cake
German Chocolate cake mix
1 stick of butter, softened
1 1/2 cups water
1/2 cup canola oil
12 oz sweet condensed milk
14 oz bag of caramels (unwrapped)
1 cup pecans, chopped
6 oz chocolate chips

Combine cake mix, butter, water, oil and half of sweet condensed milk. Pour half of batter into a 9x13 greased pan. Bake at 350* for 20 minutes. Melt caramels and rest of milk in microwave. Spread over baked layer. Sprinkle with nuts and chocolate chips. Cover with remaining batter. Bake 25 more minutes or until toothpick comes out clean. Sprinkle with powdered sugar.

I got this recipe from one of my Fristers, Sara. We had this at our 2nd annual Fristers Weekend and it was SOOO GOOD! I think a lot of that reason was because of the company in which I ate it! :) You will need a huge glass of milk while enjoying this warm delight! :)

Creamed Tacos
2 lbs ground beef
1 can diced Rotel
1 can Ranch beans
1/2 pint whipping cream
1 lb Velveeta
2 cans Chili beans

serve with:
corn chips
shredded lettuce
tomato
shredded cheddar
sour cream

After browning and draining meat, add chili beans, Velveeta and Rotel and stir til Velveeta melts. Then add Ranch beans. When all has melted together but still warm, pour cream into mixture. Serve with corn chips, shredded lettuce, chopped tomatoes, shredded cheese and sour cream.
I just made this for my mom this weekend, at her request. Her recipe calls for brick chili (in place of the chili beans) but sometimes that is hard to find in stores (usually with the bacon...who knows why) so I started substituting the chili beans :) She couldn't tell a difference! :)
This is a VERY filling dish! But very yummy! :)

Crescent Chicken Squares

4 oz cream cheese
2 cups cooked, shredded chicken
2 TB pimento
1/3 cup Italian bread crumbs
5 TB butter
salt & pepper to taste
1 TB onion flakes
1 tsp oregano
2 cans crescent rolls

Blend cream cheese and 4 TB butter. Add chicken, pimento, onion flakes,oregano, salt & pepper. Mix well. Separate dough into 8 squares. Put 1/3 cup mixture into each square. Pull corners together and pinch to seal. Brush top with melted butter and sprinkle bread crumbs on top. Bake on ungreased cookie sheet for 20-25 minutes on 350*.

This is a recipe that my mom had when I was growing up. I think she got it from a lady at our church. I, of course, have added some things and deleted some things to make this my own :) I use this recipe a lot for company because they look "fancy" but are so easy. They taste yummy too! (I usually do 2 chicken thighs and 2 chicken breasts..only because I think the dark meat adds some flavor to it)
Dinner tonight was all three of the following posts. Crescent Chicken Squares, Italian Potatoes and Green Bean Bundles. This is a nice little dinner for guests...because it looks cute and different and is easy to make! :)

Italian Potatoes

6 regular size potatoes
1 pkt dry Italian dressing mix
1 stick of butter

Skin, Wash and Dice potatoes. Put into microwave safe bowl with lid. Cut butter into pats and add to potatoes. Sprinkle with Italian dressing mix. Put lid on and microwave for 10 minutes. Stir, then microwave for 10 more minute (covered).

I am not sure where I got this recipe but a BIG thank you to you wherever you are! The original recipe doesn't have you skin the taters....just wash and dice and cook with skins still on...but my kiddos are not fans of that, and the taters are so much more tender when you cook without the peel...BUT whatever you like will work! :) It is SOO easy and SOO good. It is a wonderful recipe when you need taters but are sick of mashed or baked :)

Green Bean Bundles

3 cans whole green beans
Bacon (cut in half)
3/4 sticks butter (melted)
1/2 cup brown sugar
1 tsp garlic powder
salt and pepper to taste
1 1/2 tsp dry ground mustard

Wrap 1/2 piece of bacon around 8-10 green beans. Place in 9x13 baking dish. Make a glaze with remaining ingredients. Pour over beans. Cover and bake for 30 minutes on 350*. Then uncover and bake 15 more minutes.

I got this recipe from my sister in law, Jessica. This is one of my favorites!!! It is always a big hit...whether it is my 4 year old daughter or company...everyone loves these! SOOOO GOOD!

Cheesy Chicken Casserole
2 chicken thighs (cooked)
3 chicken breast (cooked)
1 medium onion, diced
1 green pepper, diced
1 cup celery
1 stick of butter
1/2 lb Velveeta
1 can cream of mushroom
12oz pkg egg noodles
1 cup crushed corn flakes

(I cook my chicken in the crockpot all day. I add a little water so I can use the broth to boil my noodles) Saute onion, celery and bell pepper in part of the butter til tender. Add soup and cheese and heat until cheese melts..stirring occasionally. Cook the noodles in the chicken broth until tender. Cut or shred chicken into small pieces. Add noodles and chicken to soup mixture. Pour into lightly greased 9x13 dish and bake at 350* for 30-35 minutes. Meanwhile Mix one cup crushed cornflakes with remaining butter and sprinkle on top and bake for 15 more minutes or until browned.

This is one of my favorite recipes that my mom used to make at home. (She got it from my Mammaw.) But I used to request this dinner ALL THE TIME! Mom even made it for me when she came to visit and I was pregnant with my daughter!

Lasagna Supreme
1 lb ground beef
1 lb sausage
1 green pepper, diced
1 med. onion, diced
1 small carton mushrooms, sliced
1 lg container cottage cheese
15 oz ricotta cheese
1 large jar spaghetti sauce
16 oz Mozzarella cheese
16 oz Italian blend cheese
Lasagna Noodles (approx 18)

Add beef, sausage, green pepper, onion, and sliced mushrooms to large pan, cook until meat is browned and veggies are tender. Drain. Add spaghetti sauce to meat mixture. In separate bowl mix ricotta and cottage cheeses together. Meanwhile boil lasagna noodles according to pkg directions. Lightly grease a 11x15 pan (yes I know that is bigger than 9x13..but face it..this is a LOT of food!) and place noodles in pan. (I usually do 4 noodles horizontally, then two on each side...to fill bottom of pan) Then add 1/3 meat mixture to noodles. Top with 1/3 of ricotta and cottage cheese mixture. Then top with Mozzarella cheese. Next 2 layers.. (noodles, meat mixture, cheese mixture, shredded cheese). Bake at 350* for 30-35 minutes or until nice and bubbly.

This is a recipe that I have just kinda fiddled with for years. And this is my final creation :) I will admit this is a LOT of Lasagna...so I usually make this for company...or my poor hubby would be eating these leftovers for lunch for a month! But it is totally worth it! So good!!!

Chicken & Cheese Chowder
2 chicken thighs
4 chicken breasts
2 stalks celery, chopped
1 medium onion, chopped
1 small bag of baby carrots, diced
6 potatoes, peeled and diced
salt & pepper to taste
1 tsp garlic salt
1/2 cup flour
2 cups milk
one stick of butter
large block of Velveeta
Place chicken in pot, cover with water (fill pot with 2/3 full of water). Add celery, onion, salt, pepper and garlic salt. Cook chicken until it is very tender or starting to fall off the bone. While chicken is cooking, cut up carrots, and taters. Remove chicken from pot and add carrots and taters to broth, cook til tender. Remove chicken from bone, tear into bite size pieces add back to pot. Let this simmer....MEANWHILE
Melt ONE STICK of butter in large bowl in microwave. Add 1/2 cup flour to melted butter and stir til creamy. Add 2 cups milk and stir into flour butter mixture. Cut large block of Velveeta into chunks and add to mixture. Place in microwave, cover and cook for 5-10 minutes. Stirring every 2 minutes until cheese is completely melted and creamy. Add to soup stirring constantly...heat on low to keep soup from sticking.

I will admit to you....this recipe is SOOOOO delish! But it is VERY time consuming! It isn't complicated or anything but it takes awhile...but I promise it is totally worth it!! I serve this with Garlic Cheese biscuits... SO YUMMY! And this recipe makes a lot!

Beef Tips
2 lbs stew meat
1 can cream of mushroom
1 pkg dry onion soup mix
small onion (diced)
salt and pepper to taste
Rinse meat and put in dutch oven. Salt and pepper. Cut up onion and put over meat. Mix soups plus one can of water in bowl then pour over meat. Roast at 325* for 3 1/2 hours. Serve over rice. Altho today I tried it with mashed potatoes and it was just as yummy!!! :)

Crescent Breakfast Casserole
2 cans crescent rolls
8 oz cream cheese
1 lb sausage
1 can chopped olives
Add sausage, cream cheese and olives to skillet and cook til sausage is browned and cream cheese is melted. Layer bottom of 9x13 LIGHTLY greased pan with one can of crescent rolls. Bake for about 5-7 minutes on 350*. Then add cream cheese mixture on top and then second can of crescent rolls on top of mixture. Bake for 20 minutes or until golden brown.

I have had this recipe for years. I got this recipe back when I was working as a teller at a bank...waiting for Matt to graduate college so we could get hitched! :) The bank I worked at had a kitchen in the back and usually someone would bring stuff to make breakfast in the mornings and this was a recipe we made at least one a week. I have been known to add fresh mushrooms and an onion to the mix to spice it up a bit.
This recipe is also a big hit in my Sunday school class when I bring breakfast! This is also a very yummy thing for brunches. :)

Banana Nut Muffins
2 cups sugar
3/4 oil
3 eggs
4 large ripe bananas
1 tsp salt
2 1/2 cups flour
1/4 cup buttermilk**
1 1/2 tsp baking soda
1 tsp vanilla
1 cup chopped pecans
6 oz chocolate chips
Dissolve baking soda in buttermilk and set aside. Cream together sugar, oil and eggs. Add bananas and mix. Add salt, flour and buttermilk (with dissolved baking soda). Mix then add vanilla, nuts and chocolate chips. Grease muffin tin and fill cups up 1/3. Bake on 350* for 20-25 minutes or until toothpick inserted comes out clean.
**I never have buttermilk on hand so I have to make it myself. I found this recipe in my trusty Better Homes and Gardens Cookbook. Add 1/4 TB of vinegar to measuring cup, then add enough milk to equal 1/4 cup total. Let it stand for 5 minutes. Tadah! :)

I got this recipe from my pal Erin. She used to make loaves of banana nut bread that were SOO delsih!. But one day I decided to fiddle around with it a little and changed her recipe to make muffins...oh and I added the chocolate chips! :)

Chicken & Rice
4 boneless, skinless chicken breast halves
1/2 cup butter
salt & pepper to taste
1 pkt dry onion soup mix
1 can cream of mushroom soup
1 cup uncooked white rice
2 cups water.
In a 9x13 melt butter, salt and pepper chicken pieces and place them in the dish. Sprinkle with dry onion soup mix and mushroom soup. Then spread rice evenly over all. Then add 2 cups of water and seal with foil. Bake at 325* for one hour.

I have no idea where I even got this recipe but it is one of my favorites! It is SOOO easy and SOOO yummy. I was feeling a little "under the weather" today so I made this for dinner, cuz you just throw it all in the pan and bake it and its done! I usually serve this with green beans or broccoli. Enjoy!

Angel Chicken
I got this recipe from my buddy Shelly, and it is SOOOO tasty...this picture doesn't do it justice! This is so rich and filling and DELICIOUS! A wonderful comfort food meal. (I also modified this recipe...a smidge from Shelly's original :)

1/2 cup flour
3 TB grated Parmesan cheese
1/2 tsp salt
1/4 tsp pepper
2 TB Season salt
12 Boneless Skinless Chicken tenderloins
2 cups whipping cream
1 pkg of shredded Parmesan cheese
12 oz Angel Hair pasta
Put flour, grated Parm cheese, salt, pepper and season salt in Big Plastic baggie. Add chicken tenders and shake to coat. Then brown chicken tenders in skillet with oil. After browned on both sides, place chicken tenders in a 9x13 dish. Pour the whipping cream over chicken and sprinkle the bag of shredded Parm cheese on top. Cover and bake on 350* for 25 minutes. Meanwhile cook pasta according to pkg directions. Drain pasta. Serve chicken and creamy cheese sauce over angel hair pasta. ENJOY!

Shrimp Scampi Pasta
So my buddy, Janell made this for me a few years ago, and I LOVED IT. But I decided to play around with it and added a couple ingredients to make it my own:) Bacon & mushrooms...how can you go wrong! :) This is a dish my 4 year old daughter requests ALL the time...she told me it was her favorite (my little mushroom lover). Probably not the healthiest dinner, and I admit we have it more than we should...but it is so good! So eat in moderation! :) Serve with a big ole salad to make you feel better :)

Ok so the recipe...
12 oz pasta (I use bow ties cuz that is what my daughter requests :)
3 TB butter
2 1/2 TB olive oil
1 1/2 TB minced garlic
1 lb shrimp
1/3 c chopped fresh parsley
1/4 tsp ground pepper
1 carton of mushrooms, sliced
6-8 strips of bacon
Cook pasta according to package directions. Meanwhile in cook bacon in a skillet. Remove when crispy, set aside. Save the bacon drippings and add the butter and olive oil to the warm drippings. Add the garlic & mushrooms and cook til mushrooms are tender. Add shrimp, salt and pepper and saute til shrimp turn pink. (about 5 minutes) Remove from heat and add parsley and crumbled bacon. Toss to combine. When pasta is done drain and return to pot and immediately add shrimp and sauce. Toss well and serve. And enjoy!

Stuffed Mushrooms
2 cartons of large mushrooms
1 lb sausage
8oz cream cheese
1 pkg shredded Parmesan cheese
1/2 to 3/4 cups Italian bread crumbs

Put sausage, cream cheese, Parmesan cheese and bread crumbs in skillet. Cook until sausage is brown and cheeses are melted. Meanwhile pull stems from mushrooms and dice (add these diced mushroom stems to the sausage and cheese mixture). Then spoon mixture into mushroom caps. Broil on low for 30 minutes or until done. (I sometimes bake mine on 350* instead...either way works fine)
I got this recipe from my mother in law and father in law. They are asked to bring these to most family occasions. My 4 year old even tried these and loved them (of course this is my pizza partner...we order our pizzas with mushrooms only!)
I made these for a Super Bowl party with my Sunday school class...and not to brag but I did hear someone say "Wow, these are divine." and I totally agree! DELISH!

Beef Noodle Bowl
8 oz linguine, uncooked
3 cups broccoli florets
3 carrots, peeled and sliced (about 2 cups)
2 tsp oil
1 lb thin beef sirloin steak, cut into strips
1/4 cup Kraft Asian Toasted Sesame Dressing
1 TB teriyaki sauce
Cook pasta as directed on package, adding vegetables to the boiling water for the last 2 min. of the pasta cooking time. MEANWHILE. heat oil in large nonstick skillet. Add meat and cook 4 minutes or until browned on both sides, stirring occasionally. Stir in dressing and teriyaki sauce, cook 2 min or until sauce is thickened, stirring occasionally. Drain pasta mixture, place in large serving bowl, Add meat mixture and toss to coat.
**You could substitute the beef for strips of boneless skinless chicken or pork tenderloin...

I found this recipe in an old Kraft Food & Family magazine and it has become another staple at our house. It is so easy and sooo yummy...and it isn't too bad for you! :) We love this recipe served with some egg rolls.

Homemade Supreme Pizza

1 box of Chef Boyardee Pizza Maker Kit
1 lb ground beef
1 lb sausage
1 pkg pepperonis
1 green pepper
1 red onion
1 small can chopped black olives
1 small carton fresh mushrooms
1 cup cheddar cheese
2 cups mozzarella cheese
1/2 cup Italian cheese blend

Follow box directions for crust. I use a cookie sheet (instead of two separate pans) and press crust dough onto cookie sheet and up sides. Brown beef and sausage (add veggies to meat as it cooks if you like or saute the veggies separately.) Then drain meat mixture. Add pizza sauce to crust and sprinkle Parmesan cheese onto the pizza sauce on the crust. Then add meat mixture to the crust. Then layer pepperonis. Then add cheddar cheese, then mozzarella cheese and top with Italian blend cheese. Bake at 425* for 20 minutes. And enjoy!
My husband said "your homemade pizza is better than any pizza place pizza." I told him I was gonna quote him on that! :) This is another meal he could eat everyday. Maybe he is just being nice..but he seems to be pretty fond of most of the dinners I make.

Marvelous Meatballs
2 lbs hamburger
1 cup milk
1 egg
1 cup oatmeal
2 TB chopped onion
1 tsp chili powder
1 tsp salt
1/4 tsp garlic powder
1/4 tsp black pepper



Mix all ingredients together and roll into balls and put in an ungreased 9x13 baking pan.

Sauce
2 cups Ketchup
2 TB liquid smoke
1/2 cup chopped onion
1 1/2 cup brown sugar
1/2 tsp garlic powder
1 tsp chili powder
Whip together and pour over meatballs. Bake uncovered for 1 hour on 350*. DELISH!

These meatballs are my Hubby's favorite dinner! He would eat these everyday if he could! I got the recipe from his mom, who got it from her mom, who got it from someone...so it has been passed down for generations. MY grandma even requested the recipe to serve for company!

This recipe is a staple at our house. I found the recipe in my Taste of Home 5 ingredient cookbook and instantly loved it! I have shared this recipe with my Mammaw, my Grandma, my sis in law and my neighbor and they all loved it and make it all the time!
The best part, SO easy and SOOO Yummy!
I usually serve it with fetticini alfredo and steamed broccoli. That way I can eat it as a pasta as well :)
Ok so now...the recipe!


Breaded Ranch Chicken:
3/4 cups crushed corn flakes
3/4 cups Parmesan cheese
1 envelope Ranch salad dressing mix
8 boneless, skinless chicken breast halves (2 pounds)
1/2 cup butter, melted

In a shallow bowl, combine corn flakes, Parmesan cheese and Ranch dressing mix. Dip chicken in melted butter, then roll in cornflake mixture to coat both sides. Place in a greased 9x13 baking dish. Bake uncovered at 350* for 45 minutes or until chicken juices run clear. Makes 8 servings.

The Beginning

Hi Everyone!
So like most of you I am suddenly addicted to Pinterest. Honestly how did I ever live without it! :)
So I decided to start my own blog to share some of my favorite recipes with my friends and family and you pinterest people! There will be more to come in the very near future...but I just wanted to get one started!