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! :)