1 pound of ground beef
1 can of pinto beans
1 can of kidney beans
1 can of corn
1 can of stewed tomatoes
1 can of tomato sauce
1 pack of taco seasoning

Open each can (drain if needed) and dump into a large sauce pan on medium temp. Brown meat, then dump into sauce pan with everything else. Open seasoning packet and stir into soup.

Cook for another 10 minutes or so on medium to just blend the meat with the mixture. add a can or two of water if you want it "soupier". If not, then just scoop into bowls and crunch tortilla chips on top. This really can have many variations :) Enjoy!

Serves: lots! we always have left overs :)

Categories: mexican, soups, ground_beef, ground_turkey, one_dish_meals

I got this recipe from a little booklet that Kraft sends me now and then. It's very easy, quick, and delicious. As for the fat content, well, it's got bacon and cream cheese in it.

8 slices of bacon, chopped and cooked, drain fat
½ cup cherry tomatoes, sliced in half
8 oz Onion and Chive flavored cream cheese (or plain, but will need to add flavoring to dish)
1 cup milk
½ cup grated parmesan cheese
Penne pasta (or other such type)

After cooking and draining bacon, add tomatoes to the bacon, then add cream cheese, milk and parmesan cheese. Let cook until bubbly (it will thicken once you remove from heat). Serve on top of pasta.

Categories: pasta

from the McCormick website.

As a native Baltimorean, I was quite excited to find this yummy recipe featuring Baltimore's famous spice! I haven't made this yet, but I can tell from reading it that it going to be SO good.

Chesapeake Bay Pasta Chicken and Shrimp
This chicken and shrimp combination is delectable when added to a nicely seasoned sauce featuring OLD BAY Seasoning.
Prep Time: 10 minutes
Cook Time: 20 minutes
Makes 5 servings

Ingredients:
1 pound boneless, skinless chicken breasts, cut in 1/2-inch strips
4 teaspoons OLD BAY Seasoning, divided
1 tablespoon butter
1/2 pound shrimp*, peeled and deveined
1 cup heavy cream
8 ounces penne pasta, cooked and drained
3 green onions, sliced

Directions:
1. Coat chicken with 2 teaspoons Old Bay Seasoning. Melt butter in large non-stick skillet over medium heat. Add chicken; cook 3 minutes per side.
2. Coat shrimp with 1 teaspoon Old Bay Seasoning. Push chicken to one side of skillet; add shrimp. Cook and stir 3 to 4 minutes or until shrimp turn pink.

3. Mix remaining Old Bay with cream. Add cream mixture, cooked pasta and green onion to skillet. Bring to a boil. Lower heat; simmer 5 minutes or until sauce thickens and pasta is heated through.

Trap-caught or farmed U.S. shrimp is a smart choice. Substitution: Scallops

TIP: Add 1 cup thawed broccoli florets or green peas along with cooked pasta.

Categories: chicken, shrimp, pasta, one_dish_meals

The french toast casserole was AMAZING. I added the optional vanilla and cinnamon to the egg mixture and I also sprinkled some brown sugar on the top of it before I baked it. It turned out great and everyone loved it! I served it with baked bacon and sausage on the side.

Tonight, I'm trying the To-die-for Roast Beef. It has been been cooking since 10a.m. and it smells REALLY REALLY good right now. Review coming tomorrow! I can't decide what to serve with it (if anything) or if we should just do sandwiches tonight.

Found this on a mommy message board I frequent. It has gotten rave reviews from all of the women on there who have tried it.
I copied and pasted, so I can't take credit for the editorial comments. ;)
-----------------------------------------------------
TO DIE FOR ROAST

Pork or Beef Roast - 3-4lb. English Beef Roast or Chuck Roast
1 pkg (as in the dry pouches) each:
Brown Gravy Mix
Italian Salad Dressing Mix
Ranch Dressing Mix
1/2 cup water

Rinse roast and put in bottom of pot. Sprinkle over the top all three packages. Pour in bottom of pot (DO NOT POUR OVER TOP OF ROAST) all the water. Cook on low 8-10hours. DO NOT MESS WITH THE ROAST UNTIL IT IS DONE! TRUST ME!

Reviews:
Katie
Deborah

Categories: beef, crockpot

One more for our quickly growing enchilada collection on here! ;) This is also from Cambells.
-------------------------------------------------------
Creamy Ranchero Enchiladas
from Campbell's Kitchen

Prep Time: 10 min. - Bake Time: 20 min.

Ingredients:
1 can (10 3/4 oz.) Campbell's® Creamy Ranchero Tomato Soup
1 1/2 cups cubed cooked chicken
2/3 cup shredded Cheddar cheese OR Monterey Jack cheese
8 corn tortillas (6"), warmed
1/4 cup milk


Directions:
MIX 1/2 can soup, chicken and 1/3 cup cheese.
SPOON chicken mixture down center of each tortilla. Roll up and place seam-side down in 2-qt. shallow baking dish. Mix remaining soup and milk and pour over all. Top with remaining cheese.
BAKE at 375°F. 20 min. or until hot. Serves 4.


TIP: Serve with spinach salad with honey mustard vinaigrette. For dessert serve a citrus cup: pink grapefruit and orange sections.

Use poached chicken breasts, diced, or canned chicken or a rotisserie chicken for this dish.

Categories: mexican, one_dish_meals

This is from the Cambell's site and just sounded so good!
---------------------------------------
Fiesta Chicken Soup
from Campbell's Kitchen

Prep/Cook Time: 25 min.

Ingredients:
Vegetable cooking spray
1 lb. boneless chicken breasts, cut into cubes
1 large green OR red pepper, coarsely chopped
2 tsp. chili powder
1 tsp. garlic powder
3 1/2 cups Swanson® Natural Goodness™ Chicken Broth
1 pkg. (10 oz.) frozen whole kernel corn
1 cup cooked rice
1 tsp. chopped fresh cilantro OR parsley (optional)
5 lime wedges


Directions:
SPRAY saucepan with cooking spray and heat 1 min. Add chicken, pepper, chili powder and garlic powder and cook 5 min., stirring often.
ADD broth, corn and rice. Heat to a boil. Cook over low heat 10 min. or until chicken is done. Stir in cilantro. Serve with lime wedges. Serves 5.
Swanson Kitchen Tip: This recipe is also great using Swanson® regular or Certified Organic Chicken Broth in place of the Natural Goodness™ Chicken Broth.

Serve this hearty soup with warm flour tortillas or crisp tortilla chips. Offer orange wedges and holiday cookies for dessert.

Categories: mexican, soups, one_dish_meals

Hi all! I took a brief hiatus from updating this site and categorizing the recipes for a few days. Whew! The holidays were busy busy busy! But back now. I have a few new ones to add AND I got some new cookbooks for Christmas, so I'll be adding lots of new recipes this week. I hope you all have lots of new ones too!

This recipe comes from my mother-in-law. I guess the soy sauce and crunchy noodles make it "Chinese." Regardless, it's darn good. It makes a great meal by itself, but can be served as a side dish.

Dressing:
3/4 c. mayonnaise
1 Tbsp. soy sauce

Salad:
8 oz. small shell macaroni
2 c. canned chicken
2 c. fresh baby spinach
1 (3 oz.) can of dry Chinese noodles

Cook shell macaroni until al dente. Mix ingredients for dressing. Mix dressing with chicken and macaroni shells. Serve on a bed of fresh spinach and top with dry noodles.

*Note: I have tried making the dressing "healthier" by replacing the mayo with sour cream or non-fat plain yogurt. However, this is one of those instances where there's really no substitute for the mayo.

Categories: asian, pasta, salads

I made this for dinner yesterday. It was easy to prepare and was quite yummy! I used potatoes and carrots, cream of chicken and cream of broccoli soup, and only about 2/3 of the onion soup mix. I also added some dill and garlic powder.

Two thumbs up! I can't wait for lunch today...leftovers!

Carrie

This casserole has been a long-time favorite of my family's...now I'm trying it out on my husband and son! I think Ben actually ate some tonight (which is quite a feat considering he won't eat anything but bread lately)! Origin - unknown.

1 lb. ground beef
3/4 cup elbow macaroni
1 can cream soup (probably mushroom would work best)
3/4 cup milk
2/3 cup ketchup (may want to reduce to 1/2 cup if it's too much for your tastes)
2 oz. Velveeta cheese, cubed
1/4 cup green pepper, chopped (can be omitted, but is also a way to get veggies into your kids!)
1/2 onion, chopped
1 cup crushed potato chips

Preheat oven to 350. Brown meat and onion; drain off excess fat. Cook macaroni according to package directions; drain. In an ungreased 2 quart casserole dish, mix all ingredients except for potato chips. Cover and bake for 40 minutes. Uncover and sprinkle potato chips on top. Bake uncovered for an additional 5 minutes.

Enjoy!

Categories: ground_beef, ground_turkey, pasta, one_dish_meals

4 to 6 chicken breasts, skinned
1 can whole cranberry sauce
1 bottle Franch dressing
1 envelope Lipton onion soup mix

Mix the last 3 ingredients and spoon over the chicken (bone down).

Bake for 1 hour at 350 degrees. Serve with rice and vegetables or salad.

Sauce is also great reheated over omelets, sandwiches, whatever. Or the sauce can also be frozen. Whatever floats your boat.

Serves 4 to 6.

Categories: chicken, holiday_meal_ideas

I'm making this for Christmas morning breakfast!

8 slices of bread
2 (8 oz.) pkgs. cream cheese
Put 4 slices of bread in 13x9-inch casserole dish. Cover with cubed cream cheese. Top with other four slices of bread.
1 dozen eggs, whipped
2 c. milk
1/3 c. maple syrup
Optional: cinnamon, vanilla, sugar
Pour mixture over bread. Cover and refrigerate overnight. Bake at 375 degrees for 45 minutes. Serve hot with syrup. Serve with bacon or sausage for a nice breakfast for 8.

Categories: breakfast, casseroles

Reviews:
Erin

From the Good Housekeeping website...
(the sweet potato fries are SO. SO. GOOD. and make a great side-dish for a lot of meals!)

Pork Tenderloin with Dijon-Fennel Rub and Sweet-Potato Fries

An easy rub seasons this lean and tender cut of pork. Cook fries in the same oven while the pork roasts.

Serving: 4 main-dish servings
Cook Time: 15 minutes
Total Time: 40 minutes


Sweet-Potato Fries
Nonstick cooking spray
2 medium sweet potatoes (about 1 1/4 pounds)
1/2 teaspoon salt

Dijon-Fennel Pork
1 tablespoon Dijon mustard
2 teaspoons fennel seeds, crushed
1 garlic clove, crushed with garlic press
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 whole pork tenderloin (about 1 pound)



1. Prepare Sweet-Potato Fries: Preheat oven to 475 degrees F. Spray 15 1/2-inch by 10 1/2-inch jelly-roll pan or large cookie sheet with nonstick cooking spray.
2. Scrub potatoes well but do not peel. Slice each potato lengthwise in half. Holding each potato half cut side down, cut lengthwise into 1/4-inch-thick slices. Place potatoes in jelly-roll pan; sprinkle with salt and lightly coat with nonstick cooking spray.

3. Prepare Dijon-Fennel Pork: In small bowl, mix all ingredients except pork. Rub pork with Dijon mixture. Place pork on rack in small roasting pan (14-inch by 10-inch).

4. Place potatoes and pork on 2 oven racks, and roast about 25 minutes or until pork is still slightly pink in the center (internal temperature of meat should be 155 degrees F. on meat thermometer) and potatoes are tender and lightly browned. Transfer pork to cutting board and thinly slice. Transfer potatoes to serving bowl.





Based on individual serving.
Calories: 300
Total Fat: 5 g
Saturated Fat: 2 g
Cholesterol: 67 mg
Sodium: 670 mg
Carbohydrates: 36 g
Fiber: 5 g
Protein: 27 g

Categories: pork

The Country Ham and Corn Casserole (posted on 12/12) was so incredibly easy, my toddler could have made it. And it was REALLY good. Is was nice to have something other than chicken or turkey, which is what we usually have meat-wise in our house! ;) This would also make a good brunch-type dish.

I made these for the first time saturday and they were good! Can you tell that we like dessert at my house? This is from the website of Betty Crocker!



1/4 cup finely crushed peppermint candies (12 candies)
1/4 cup powdered sugar
1 cup butter, softened
1/3 cup powdered sugar
1/4 cup finely crushed peppermint candies (12 candies)
1 teaspoon vanilla
2 1/4 cups Gold Medal® all-purpose flour
1/4 teaspoon salt

1. Heat oven to 325ºF. Mix 1/4 cup crushed candies and 1/4 cup powdered sugar; reserve. Mix butter, 1/3 cup powdered sugar, 1/4 cup crushed candies and the vanilla in medium bowl. Stir in flour and salt.
2. Shape dough by level measuring tablespoonfuls into balls. Place about 2 inches apart on ungreased cookie sheet.
3. Bake 12 to 15 minutes or until set but not brown. Immediately remove from cookie sheet; roll in reserved candy mixture. Cool completely on wire rack. Roll in candy mixture again.

My only advice, make sure you crush up the peppermints really good, to like dust almost!

I made this for dinner on Saturday. So easy, and lots of room for modifications.

4 boneless skinless chicken breast halves
6 potatoes, cubed
2 cups baby carrots (or other veggies you like)
2 cans cream of chicken soup (or any cream soup you have on hand)
1 (1 oz) package dry onion soup mix
1 cup water
Seasonings of your choice for added flavor (I added minced garlic)

Put the chicken, potatoes and vegetables into a slow cooker. Combine the soup, water, dry soup mix and seasonings. Pour over chicken. Cook for 4-5 hours on high or 8-10 hours on low.

You can eat this like a thick stew in a soup bowl, serve it over rice, or strain some of the liquid and eat it on a plate.

Categories: one_dish_meals, chicken, crockpot

Not a cookie, but what Christmas is complete without pumpkin pie? This recipe is both insanely delicious and quick to prep -- ~10 minutes and it's in the oven. Why by the "pumpkin pie mix in a can" when you can make a more delicious (and less sugary, IMHO) pie yourself? The hubs, who is a self-confessed anti-sweets person, will eat a whole pie by himself over the weekend. It's good for dessert, it's good for breakfast (yes! breakfast!), and you can even convince yourself it's good for YOU (think of the vitamin A! the calcium! the protein!). And, in the spirit of The Naptime Gourmet, I insist you use store-bought crust. Delicious (and cheap) I-come-in-my-own-pan varieties can be found at 2 for less than $2.50 at any grocery store. Adapted from the Better Homes & Gardens cookbook.

1 9" frozen in-its-own-pan pie crust
1 15-oz can of pumpkin (NOT pumpkin pie mix)
2/3 c sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
3 slightly beaten eggs
1 5-oz can evaporated milk
1/2 c milk

1. Preheat oven to 375.
2. Combine pumpkin, sugar, and spices in a large mixing bowl. Add eggs, stirring lightly until just combined. Stir in evaporated milk and then milk; mix well
3. Place empty pie crust on a cookie sheet in preheated oven. Carefully pour pie filling into crust.
4. Bake, monitoring crust for browning, like so: bake for 20-25 min or until crust is golden. Once desired level of goldenness is achieved, make an aluminum-foil tent for your pie(tear off a sheet of aluminum foil big enough to cover entire pie. Make a stiff crease down the middle, then open sheet again. Place over pie). This will prevent further browning. Bake for an additional 25-35 min, or until knife inserted near center comes out clean.

Categories: pies

My husband created this dish and and it's great because you can use whatever veggies and spices you have on hand!

3 chicken breasts cut into bite-sized pieces
cut up vegetables (we like to use red and green peppers, broccoli, garlic... we have also used carrots, potatoes, onions, squash and I'm sure other things I can't think of right now!)
any kind of shredded cheese (we like to use the mexican blend the best)
your favorite pasta

Skillet:
Cook chicken in a little bit of olive oil until it's ALMOST cooked through. Add veggies... stir them around with the chicken for awhile and then put the lid on the skillet until the chicken is cooked all the way through and the veggies are tender.

As you're cooking, add spices to taste. We have used everything from hot peppers, to italian spices, to curry, Old Bay, Tabasco... really anything! (we're kind of liberal with spices over here)

Add cheese (what amount you want, we use around 1-1/2 cups), lower temperature and heat until cheese is melted.

Serve over pasta!

Crockpot:
Add all ingredients except cheese... add a can of cream of chicken/mushroom and a little water just so it all has something to cook in. Cooktime might take some experimentation... I think I usually cook this on low for about 6-7 hours.

Just before you are ready to eat, add the cheese and let it melt. Serve over pasta!

Categories: chicken, one_dish_meals, crockpot, pasta

(from the Pillsbury One Dish Meals Cookbook)
Haven'tr tried this one yet, but I bought the ingredients to make it this week. I'll let you know how it turns out!


2 cups cooked ham
1/2 c chopped green onions
1/2 c margarine or butter, melted
3 eggs, well beaten
1 (15 oz) can cream-style corn
1 (11 oz) can mexicorn
1 (7-8.5 oz) pkg corn muffin mix
4 oz (1 c) shredded cheddar cheese

1. Heat oven to 350. Grease 12x8 inch (2-quart) bakin gdish. In large bowl, combine all ingredients except cheese. Pour into greased baking dish.

2. Bake at 350 for 45-55 minutes or until golden brown and set. Sprinkle with cheese. Bake an additional 1 to 2 minutes or until cheese is melted. Let stand 5 minutes before serving Cut into squares.

Categories: ham, one_dish_meals, kid_friendly, casseroles

I have made these cookies every holiday season since I got married. After I made them the first time, they have been requested every year. They are easy and have been a huge hit with family, friends and co-workers! Enjoy.

(From the Pillsbury Complete Book of Baking cookbook)

1 cup sugar
3/4 cup butter, softened
1/4 cup molasses
1 egg
2 1/4 cups all purpouse flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon nutmeg

In large bowl, beat 1 cup sugar, butter, molasses and egg until light and fluffy. Stir in remaining ingredients; mix well. Cover with plastic wrap and refrigerate at least 1 hour. (I usually make the dough one evening, then leave it in the refrigerator until the next day or evening when I then bake the cookies. It works out great since I can't usually find the time to do it all in one day!)

Heat oven to 350 degrees. Shape dough into 1-inch balls and roll in granulated sugar (about 1/4 cup needed). Place 2 inches apart on ungreased cookie sheet. Bake at 350 degrees for about 9 - 12 minutes. (Cookies will puff up and then flatten during baking.) Cool 1 minute and then remove from cookie sheet to cool completely. Makes about 4 dozen cookies.

Note: I like my cookies to be chewy, but if you prefer them to be crisper, add an extra 2 or 3 minutes.

Categories: cookies

From the October 05 issue of Good Housekeeping.

These cookies are SO good they are dangerous. I just made a batch two days ago and we've eaten a LOT of them.

2-1/2 c all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 c butter or margarine (2 sticks), softened
1 c packed brown sugar
1/2 c granulated sugar
2 large eggs
1 tbsp amaretto liqueur (in a pinch, I have used peach schnapps and it tastes just as good!)
2 tsp almond extract
2 c semisweet chocolate chips
1 c sweetened flaked coconut (I leave this out)
1 c sliced almonds

1. Preheat oven to 375. On waxed paper, combine flour, baking soda, baking powder, and salt.

2. In large bowl, with mixed at medium speed, beat butter and sugars until creamy. Beat in eggs, amaretty and extract. Reduce speed to low; beat in flour mixture just until blended. Stir in chocolate chips, coconut and almonds.

3. Drop dough by heaping measuring tablespoons, 2 inches apart on ungreased large cookie sheet. Bake cookies 10 - 12 minutes or until golden around edges. Transfer cookies to wire racks to cool.

4. Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 1 week or in freeze up to 3 months.

Makes about 4 dozen cookies.

Categories: cookies

I believe this is my mother-in-law's recipe. My husband usually is the one to make it, so you know it's super easy!

1 Cup half and half
1 tbsp. flour
1pkg. Pillsbury popovers
1 pkg mixed veggies
cooked chicken

Mix half and half and flour. Throw in mixed veggies, add chicken. Fill popovers and heat at 350 until hot throughout.
When my mom makes this, she adds a little bit of sherry for flavor. It's good! :)

Categories: chicken, one_dish_meals

From the back of the Velveeta Shells and Cheese box...

1 pkg. (12 oz) Velveeta Shells & Cheese Dinner
1 lb ground beef or ground turkey
1 medium green pepper, chopped
1 small onion, chopped
1 can (8 oz) pizza sauce
1/2 cup shredded Mozzerella Cheese

1. Prepare Dinner as directed on package. Meanwhile, brown meat witih green pepper and onion in large skillet; drain. Stir in pizza sauce.

2. Spoon prepared dinner into 8-inch square baking dish; top with meat mixture. Sprinkle with cheese. Cover with foil.

3. Bake at 375 for 20 minutes or until heated through.

Makes 4 servings.

Categories: pasta, ground_beef, ground_turkey, one_dish_meals, kid_friendly

I've got a recipe I started working with a few years ago - but haven't quite found the right 'base' to it.

I bake boneless, skinless chicken breasts in an oven in a sauce of 1 can of spagetti sauce and topped with 1/2 a jar of alfredo sauce.... but I don't like it over spagetti, rotini, egg noodles, manicotti, so far all of the pastas just don't taste right with it. Usually we just eat it plain, but it really does need to be served 'on' something to take advantage of all that yummy sauce. Any ideas?

Does anybody have any recipes for Christmas dinner? Any traditional recipe that your family always has on Christmas? I am having a huge dinner (by my standards anyway) for 12 people. So I am looking for some recipes. Of course, the good ole green bean caserole is going to be on the menu.

These are our usual Friday nite dinner. Even Jack loves them. I serve the meat sprinkled with a little bit of cheese and then give him half of a tortilla on the side. I also serve with Fried Rice, one of the packaged rice.

1.5 lb thin steak cut into strips (or substitute thin strips of chicken! -- added by Erin)
1 green pepper, cut into strips
1 red pepper, cut into strips
1 onion, cut into small strips
1 Fajita seasoning packet
1/2 cup of water
Tortillas

Brown the steak in a skillet.
Drain fat.
Replace the drained steak back into the skillet, add the green pepper, red pepper, onion, fajita seasoning packet, and water.
Cover and let simmer for about 10 minutes.
Wrap up in tortilla.
Add whatever garnishes you want. We usually just add shredded cheese.

Categories: mexican, one_dish_meals, steak, beef, chicken

Here's a recipe I was going to post a while back but then the Anti-Nap gourmet baby wouldn't sleep. However! We can all run and thank domestic diva for typing it out and thus, allowing me to port it over here. (Yey domestic diva!! All hail her recipes)

1 medium onion, diced
3 cloves garlic, minced
1 can (15 oz) diced tomatoes
2 cans (15 oz each) red kidney beans, drained
1 can (24 oz) vegetable juice (like V8)
3 teaspoons chili powder
1 teaspoon sugar
1 teaspoon cumin
1/2 teaspoon black pepper
1 pound frozen corn (or canned)

In a large stock pot, saute onion and garlic in olive oil.
Add the tomatoes, kidney beans and vegetable juice.
In a small bowl, combine the chili powder, sugar cumin and pepper.
Add hot water to the mixture until it is paste-like. Add to soup.
Add corn.
Simmer for 1 to 2 hours, stirring occasionally.

Serve with tortilla chips and a dollop of sour cream.
Serves 6-8.

2-1/2 cups minute rice, uncooked
1 large bunch broccoli or 2 packages (10 ounces each) frozen broccoli spears, thawed
1 can (10-3/4 ounces) condensed cream of chicken soup
1 can (10-3/4 ounces) condensed cheddar cheese soup
1 cup mayonnaise
1 soup can milk
3 cups cooked, cubed chicken
1-1/2 cups Mozzarella cheese

Salt and pepper to taste

1. Cook rice according to package directions.

2. Arrange broccoli on bottom of a greased 9x13-inch baking dish. Spoon rice over broccoli.

3. In a mixing bowl, combine soups and mayonnaise. Stir in enough milk to make it saucy, about 1 soup can. Add chicken, 1/2 cup cheese and salt and pepper to taste; pour over rice. Sprinkle remaining cheese on top.

4. Bake at 375º for 35 minutes, or until golden brown. Yield: 6 servings

Note: I made this last night for the first time and it was deeeelicious! However, it was definitely noticable that there was a layer of rice and a layer of broccoli and a layer of sauce. I didn't "get" that! Even my husband was like, why didn't you mix it up before you baked it? Why indeed? Next time, I will. And I suggest you do the same. :-D

Categories: one_dish_meals, chicken

From McCormick.com

These are the best-tasting sugar cookies I have ever made. You know how sugar cookies are usually too dry? These are moist and have more interesting flavor than usual. I have never tried rolling these out and cutting them; I think the dough is probably too soft for that.

1 cup unsalted butter, softened
1 1/2 cups sugar
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 eggs
1 tsp vanilla
2 3/4 cups flour

Preheat oven to 375. In a large bowl, cream butter for 30 seconds with electric mixer. Blend in sugar, cream of tartar, baking soda and salt. Beat in eggs and vanilla. Mix in as much of the flour as possible with mixer. Use a wooden spoon to stir in remaining flour.

Cover and chill one hour or until dough is firm. Shape dough into 1-inch balls and place 2 inches apart on ungreased baking sheet.

Bake 8-10 minutes, or until edges are very slightly brown. Let cool and decorate with glaze as desired.

Glaze:
3 to 4 tsp milk
1/2 tsp vanilla
1 cup powdered sugar

Combine ingredients. Add more milk to thin or more sugar to stiffen, as necessary. Blend in a few drops of food coloring if desired.

Categories: cookies

One of our favorite cookies, Mexican Wedding Cakes have a shortbread-like texture and a very rich flavor. Perfect for people who prefer cookies that aren't "too sweet."

Makes 4 dozen

1 cup butter
1/2 cup powdered sugar
1 tsp vanilla
2 1/2 cups flour
1/4 tsp salt
3/4 cup finely chopped nuts (I use either walnuts or pecans)
Additional powdered sugar

Mix butter, sugar and vanilla. Stir in flour and salt. Stir in nuts. Chill dough for at least 30 minutes. Preheat oven to 400 degrees. Roll dough into one-inch balls and place on ungreased baking sheet. Bake 10-12 minutes or until set, but not brown. While warm, roll in powdered sugar. Allow to cool, then roll in powdered sugar again.

Categories: cookies

I made the Crockpot Chicken & Dumplings last night for dinner and it was quite tasty. I cooked it five hours on high, which was a little too much, as some of the chicken burned to the bottom of the crockpot. But otherwise it turned out great and was extremely easy.

I have been meaning to post my favorite recipes since Erin created this site. When I first quit work to stay home with Laney in March, I decided that I needed to find some new recipes. My husband was sick of eating tacos and pizza all the time. However, with Laney at my heals all the time, I had to find stuff that was super easy and didn't require alot of ingredients. I searched the ivillage.com recipe sites for recipes for a few weeks and tried several. The 7 I list below were considered "winners" at our house. What's also good is with a family of (3), there was always enough left for my husband to take to work the next day or for me to eat for lunch also. So, try some of these and let me know what you think. We're kind of a meat and potato family, so there isn't anything fancy about these recipes. :)

Enjoy!
Diana (all my posts will have Laney's name as the author...I can't figure out how to change that)

4 boneless chicken breasts
48 oz. of Great Northern Beans
16 oz jar salsa
10 oz. package pepper jack cheese

Combine chicken, beans and salsa in crock pot. 20 minutes before serving, cube the cheese and place in crock pot…mix it in when melted and serve.

Enjoy!
Diana

Categories: chicken, crockpot

4 Chicken Breasts
8 oz. cream cheese
1 cup salsa
1 can pinto beans (drained)
Colby-jack cheese
Tortillas

Preheat oven to 350 and grease 13x9 inch dish.

Boil chicken and cut into chunks. On stovetop melt blend salsa and cream cheese until blended. Mix in chicken and pinto beans. Distribute into tortillas and place dish. Cook 15 minutes with aluminum foil on top. Remove and cover with as much cheese as you desire and continue cooking with aluminum foil on for another 15 minutes to melt cheese.

Enjoy!
Diana

Categories: chicken, mexican, one_dish_meals

4 Chicken Breasts
1 envelope Fajita Seasoning
2 cups salsa
Tortillas

Place Chicken in crockpot, sprinkle seasoning on chicken and pour salsa on top. Cook on low 4-6 hours. Shred chicken and serve on tortillas with favorite garnishes.

Enjoy!
Diana

Reviews:
AK Alterego

Categories: chicken, crockpot, mexican

(this one gets rave reviews from my father-in-law and church potlucks…everyone wants this recipe)

Great on a cold day!

1 lb. lean ground beef
2 cans Campbells Minestrone Soup
2 cans diced Rotel
1 can kidney beans

Brown meat and then dump it and all cans in pot on top of stove. No need to season or water. Cook long enough for all the juices to mix nicely (15 minutes is enough if you’re in a hurry)

Enjoy!
Diana

Categories: ground_beef, ground_turkey, soups, one_dish_meals

(This makes a lot and provides plenty for lunches during the week)

1 Large Package of fresh Chicken Thighs ($4.95 at Walmart)
1 Cup BarBQ Sauce (we like Kraft Original Recipe)

Dump Chicken Thighs (with skin on) in crockpot
Pour BarBQ Sauce on top and cook on low in crockpot for 6-8 hours.

When finished, take out one piece at a time and shred with fork…putting skin, bones and fatty pieces aside. Serve on bun and pour BarBQ sauce on top.

Categories: chicken, crockpot

1 (15 oz.) can black beans - rinsed and drained
1 can whole kernel corn - drained
1 cup bottled thick and chunky salsa
5 skinless boneless chicken breasts1 (8 oz.)
brick cream cheese - cut into cubes
1 1/2 cups shredded cheddar cheese

In crock pot, mix together the beans, corn, and 1/2 cup salsa. Top with the chicken breasts, then pour the remaining salsa over the chicken. Cover and cook on the low heat setting 4-6 hours, or until the chicken is tender and white throughout. Cut chicken into bite sized pieces while still in crockpot (it’ll be tender enough to do easily with knife) Add the cream cheese and turn slow cooker to high heat. Heat until cream cheese melts and blends into sauce. Serve over rice. Top with shredded cheese.

Enjoy!
Diana

Categories: southwestern, crockpot, chicken

This is so easy and so good. I only make things with very few ingredients.

4 chicken breasts
1 envelope Italian dressing mix
2 Tablespoons olive oil
2 Tablespoons water

Mix the olive oil, water an d dressing mix together. Put the chicken wrong side down in the baking dish and brush with the dressing mix. Use half for this side. Bake 20-25 minutes at 375 F then turn over. Brush with remaining mix and bake for 20-25 minutes more. If you butterfly your chicken (like I do), you can cook it in less time.

P.S. All my posts will say that they are posted by Laney (my daughter). My name is actually Diana.

Categories: chicken

These are totally yummy and great for Christmas. My mom always made them during the holiday season when we were growing up. I'm trying to make this a tradition for Jordan and any future siblings, so I made them last Christmas (really for the hubs & i, since Jordan couldn't try them) and am going to keep on making them each year.

1/4 lb. margarine
1 c. chopped walnuts
12 oz. pkg. chocolate chips
1 tsp. vanilla
coconut
10 oz. pkg. colored miniature marshmallows

Melt the margarine with the chocolate chips. Beat until cold, then fold in walnuts, vanilla, and marshmallows.
Divide into 2 rolls and roll each over coconut spread over wax paper. Wrap in wax paper and refigerate until firm, about 2 hours.
Slice and serve. These will freeze well. These make a very attractive cookie with all the colors.

Categories: cookies

We discovered this recipe in a cookbook given to us when we got married. It's a great "quick" dinner for cold nights, especially served with soup!

3 oz of cream cheese
3/4 cup of mayonaise
1 cup of shredded cheddar cheese
1 cup of shredded mozzarella cheese
1/2 teaspoon of garlic powder
1/8 teaspon of seasoned salt
10 slices of italian bread (1/2 inch thick)
2 tablespoons of butter or margarine, softened

In mixing bowl, beat cream cheese and mayo until smooth. Stir in cheeses, garlic powder, and seasoned salt. Spread 5 slices with cheese mixture, about 1/3 cup on each. Top with remaining bread. Butter outsides of sandwiches, cook in large skillet over medium heat until brown on both sides. Yield: 5 servings

If you don't use it all, the cheese mixture stays well in the fridge for leftovers the next day!

Categories: sandwiches

From the October 2005 issue of Good Housekeeping

1 medium onion, chopped
1/2 cup ketchup
1/2 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 tbps sweet paprika
2 tbsp Worcestershire sauce
2 tbsp yellow mustard
1-1/2 tsp salt
1-1/4 tsp ground black pepper
4 pounds boneless pork shoulder blade roast (fresh pork butt), cut into four pieces
12 soft sandwich buns, warmed

1. in slow cooker, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.

2. Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8-10 hours or until pork is very tender.

3. With tongs, transfer pork to large bown. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.

4. While sauce boils, with 2 forks pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.

5. Spoon pork mixture onto bottom of sandwich buns; replace tops of buns. (I seriously can't believe they included this part)

;)

Enjoy!

Categories: crockpot, pork

This is from the kitchen of our family friend, Joan.

1 tbsp butter
1 tsp bottled minced garlic
1 tsp dried rosemary
1/2 tsp kosher salt
1/4 tsp black pepper
1-1/2 lbs red potatoes, quartered (about 4 cups)

Place butter and garlic in 8" square baking dish. Microwave at medium high 45 seconds or until butter melts. Add rosemary, salt, pepper and ptoatoes. Toss well. Cover and microwave at high for 15 minutes or until potatoes are tender.

Categories: easy_sides, potatoes

This comes out almost like a stew... it's really hearty and easy to spice up or tone down to your tastes. :)

It came from a website called Crockery Kitchen.

15 ounces whole kernel corn, drained
11 ounces Mexicorn, drained
15 ounces canned black beans, rinsed and drained
16 ounces chunky salsa (divided)
6 boneless skinless chicken breast halves, rinsed and dried
flour tortillas
shredded cheddar cheese

Combine the cans of corn, beans and half the salsa in slow-cooker. Top with the chicken. Pour remaining sauce over.

Cover and cook first hour on High, then either 3 more hours on High or 6 on Low until meat juices run clear. Serve with warm tortillas; top with cheese.

Categories: crockpot, chicken, southwestern