Monday, October 26, 2015

White Chicken Enchilada Casserole Crockpot



  • Prep
  • Cook
  • Ready In
  1. Place chicken in a pot, cover with water, and bring to a boil over high heat. Continue to boil until the chicken is done, about 10 minutes. Drain, allow chicken to cool, and cut into small pieces.
  2. Place chicken pieces in a large bowl. Stir in soup, garlic, sour cream, and green chiles.
  3. Spray the inside of slow cooker lightly with non-stick cooking spray.
  4. Tear tortillas into pieces, and arrange half of the pieces in one overlapping layer across the bottom of the slow cooker. Arrange half of the chicken, half of the soup, and half of the cheese on top. Repeat with remaining tortillas, chicken, soup, and cheese. Top with black olives.
  5. Cook on Low setting for 3 to 4 hours. Top with chives.

Sunday, October 25, 2015

Shrimp Boil Tinfoil Dinner


  • 1 lb jumbo raw shrimp, shelled and deveined
  • 1 lb kielbasa, sliced into 1 inch pieces
  • 4 ears corn, sliced into 1 1/2 inches pieces (I've also substituted broccoli when corn is not in season.)
  • 8 red potatoes, cubed
  • 1/2 cup butter, sliced into 1 tablespoon pads
  • 4 tbsp old bay seasoning
  • 2 tsp salt
  • 1 tsp pepper
  • 4 large sheets of aluminum foil
  1.  Boil potatoes until fork tender - about 10 minutes. Drain and set aside.
  2.  Divide shrimp, corn, sausage, and potatoes between sheets of foil. Top with 2 tabs of butter each, and sprinkle seasonings evenly over each foil pack. fold up and seal.
  3. Place on a grill heated to medium high and cook 7 minutes each side.
  4.  Open carefully and transfer to plates or to parchment lined table.

Monday, October 5, 2015

Cream Cheese Chicken Enchiladas

2-3 chicken breasts, shredded {OR rotisserie chicken}
1 {8 oz.} pkg. cream cheese
1 28 oz. can green enchilada sauce {I used Las Palmas}
1 can black beans, drained & rinsed
2 cups cooked rice {I used boil in a bag because I can't cook rice to save my life!!!}
Tortillas {I used Mission flour tortillas, but homemade would be muy delicioso!}
1-2 cups shredded monterrey & colby cheese
Cook chicken and shred; boil rice.  Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together.  This mix makes A TON!!!!

Pour half a cup of the enchilada sauce into the bottom of a 9x13 baking dish. 
creamcheeseenchiladas1 creamcheeseenchiladas3

Layer the rice & black beans to your taste…

and top with the chicken mixture in each tortilla.
Roll up each of the tortillas and place them in the baking dish seam side down. 
Top with 1 cup of the enchilada sauce…  
and 1-2 cups of shredded cheese.  The more, the merrier so we piled on the full two cups :)
Cover the baking dish with foil and bake at 375 for about 25 minutes.
Uncover the enchiladas, turn on the broiler, and broil for about 3-5 minutes uncovered...just long enough to brown the cheese.  Swoon.
Y'all...these are honest to goodness downright AMAZING!!!!  I could eat these every night and be happy as a clam!  SO good!!!  Like I said before, this mixture makes A LOT of enchiladas.  These would be GREAT to serve if you were having a dinner party or bringing dinner to someone.  If you do decide to make these for a dinner party, pick up an extra can of the enchilada sauce to spread on the baking pan & on top of the enchiladas with each batch you bake. 

Recipe and images from:

Lasagna Soup


2 teaspoons olive oil
1 pound Italian turkey or chicken sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
8 Whole-wheat breadsticks or grissini (optional) 


Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes. 
Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.) 

Recipe and image from: {Miss Recipe}

Creamy Tomato Tortellini Soup


  • 2 whole Large Cloves Of Garlic Minced
  • 2 Tablespoons Olive Oil
  • 2 cans 10 3/4 Oz Cans Of Condensed Tomato Soup
  • ½ cups Sun Dried Tomatoes, Chopped Or Two Tablespoons Of Sun Dried Tomato Paste
  • 1-½ cup Milk
  • 2 cups Half-and-half
  • 2 cups Chicken Stock
  • 1 teaspoon Onion Powder
  • ½ teaspoons Salt
  • ½ teaspoons Pepper
  • 2 teaspoons Italian Seasoning  (I usually add at least one packet)
  • 1 whole 9 Oz Package Of Cheese Filled Tortellini
  • ½ cups Shredded Parmesan Cheese


Saute garlic with the olive oil in a large stock pot over medium heat until golden brown. Be sure to keep an eye on it so it doesn’t get too brown or burnt.
When the garlic is done, add tomato soup, tomatoes, milk, half and half, chicken stock and spices. Bring to a simmer. Once simmering, drop noodles into the soup. Cook according to the package directions. Mine takes about 8 minutes.
After noodles are cooked, ladle soup into bowls and top with parmesan cheese and serve with crusty bread.

* I usually double the recipe so we can have leftovers and it's a big hit in our family so there isn't much leftover!

Recipe and image from{Tasty Kitchen}

Buffalo Chicken Tacos

  • 2 chicken breasts, diced into 1-2" pieces
  • 1 egg
  • 1/8 c milk
  • 2 c flour
  • 1 t garlic powder
  • 1 t onion powder
  • 1 t salt
  • cooking oil spray
  • 2 large handfuls chopped romaine lettuce
  • 1 avocado
  • 4 sticks celery, chopped
  • 3 green onions, chopped
  • 1/2 lime
  • salt
  • 4 T butter
  • 1/2 c Frank's buffalo hot sauce
  • 8 fresh tortillas
    • Blue Cheese Ranch dressing
  • 1/2 c mayonaise
  • 1/2 c whole milk
  • 1/2 packet ranch dressing mix
  • 1/4 c blue cheese crumbles
         I Buy Chiz Blue Cheese Dressing or you can make your own.
    Blue Cheese Ranch
  1. Mix all ingredients thoroughly. Chill at least 1 hour prior to serving
  1. In bowl, whisk egg and 1/8 c milk until froth appears.
  2. In another bowl, mix flour, garlic powder, onion powder, and salt.
  3. Spray cooling rack over your sink with cooking oil spray until well-coated. You could also grease with shortening or butter. Set over foil-lined jelly roll pan. Preheat oven to 425 degrees.
  4. Dip pieces of chicken in egg mixture, then coat in flour mixture. Lay pieces on cooling rack. Spray pieces with cooking spray. Flip chicken over with tongs and spray their other side.
  5. Bake chicken at 425 degrees for 12-15 minutes, or until outsides have lightly browned and crisped.
  6. In bowl, mix chopped romaine, diced avocado, chopped celery and green onions. Squeeze half of a lime over mixture and toss to coat. Sprinkle with a tiny bit of salt.
  7. Melt butter in medium glass bowl. Add buffalo hot sauce. Mix.
  8. Add cooked chicken pieces to buffalo butter sauce, toss until chicken is well coated.
  9. Assemble tacos by layering lime salad, buffalo chicken, blue cheese ranch dressing, and garnish with blue cheese crumbles. Serve immediately.
These can be made a little healthier and faster by omitting the battered/baked chicken part. Simply cook your diced chicken with a little salt and pepper, then cook with the buffalo and butter sauce.

Recipe and image from: Oh So Delicioso {}

Sunday, July 12, 2015

Refrigerator Bran Muffins

-2 cups All Bran cereal
-2 cups boiling water
Combine All Bran and boiling water in a large bowl. Set aside and allow to cool about five minutes.
Cream together:
-1 cup softened butter
-2 1/2 cups sugar
Add the creamed mixture to the bran mixture. Stir well, then add:
-4 well beaten eggs
-1 quart buttermilk
-1 tsp. salt
-5 tsp. baking powder
-5 cups flour, sifted
Stir well with a whisk until all ingredients are incorporated, then add:
-4 cups bran flakes
Preset oven to 350 degrees. Fill greased muffin tins about 1/2 full. Bake for 15 minutes. Place remaining muffin batter in a large bowl with tight fitting lid and refrigerate between uses.

Wednesday, June 10, 2015




2 cups milk
1/4 cup sugar
1/2 cup heavy whipping cream
1 Pkg small instant pudding (any flavor)

Mix all together and fill molds. Freeze and enjoy!!

Our current favorite mix is the lemon flavor pudding mix. We do 1 cup milk and 1 cup coffee mate coconut creamer. YUMMY you can get creative and mix 2 together do a vanilla chocolate swirl or anything you can think of.
Fun for the summer and easy for kids to help make!
reciepe from Nicole Wadsworth



1 Hillishire Farm Beef Smoked Sausage cut in slices
1 Can chicken shredded or 1 small chicken breast cooked and shredded
1 Box rice Jambalaya mix 
1 Can diced tomatoes onion and green bell peeper
1 Can chicken broth

Put all ingredients in 13x9 pan. Stir all ingredients together inside the pan.
Cover with tin foil
Bake 350 for 1hour check to make sure rice is cooked might take 10-15 min longer to cook rice.
recipe from Lindsay Ward

Wednesday, December 3, 2014

Quick & Easy Philly Cheese Steak

Philly Cheesesteaks

Prep Time:
Cook Time
Difficulty: Easy
 We have found so many yummy recipes from her blog go and check it out! yummy-


  • 8 ounces, weight White Velveeta
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Cayenne Pepper
  • 1/4 cup Milk
  • 6 Tablespoons Butter
  • 6 whole Deli Rolls
  • 1-1/2 pound Thinly Shaved Good Quality Deli Roast Beef
  • 1 whole Yelow Onion, Peeled And Sliced Thick
  • 1 whole Green Bell Pepper, Seeded And Sliced Thick
  • 1 whole Yellow Bell Pepper, Seeded And Sliced Thick
  • 1 whole Red Bell Pepper, Seeded And Sliced Thick
  • Spicy Mustard, Horseradish, Worcestershire Sauce, Hot Sauce (optional)

Preparation Instructions

First make the cheese sauce by combining the Velveeta, black pepper, cayenne, and milk in a small pan. Heat over low heat, stirring occasionally, until it's melted and hot. Keep warm.

Melt 2 tablespoons butter on a griddle over medium heat, then place the deli roll halves on the griddle until golden brown. Set aside.

Heat 2 more tablespoons butter in a large skillet over medium-high heat. Throw in the roast beef and move it around with a spatula, breaking it up a bit as you go. Cook/warm for about a minute or so, then remove it to a plate and set it aside.

Add the remaining tablespoons butter to the same skillet and throw in the onions and peppers. Reduce the heat to medium-low and cook the veggies until dark golden and soft, about 8 to 10 minutes.

To build the sandwiches, place a pile of beef on the bottom half of each roll. Spoon cheese sauce over the beef. Top with peppers and onions, then top with more cheese sauce. Place the top half of the roll on top and serve immediately!
* Spread spicy mustard on the rolls before building the sandwiches
* Mix horseradish with mayo and spread it on the rolls before building the sandwiches
* Add a few dashes of Worcestershire or hot sauce to the meat and peppers while cooking.
* Add prepared horseradish to the cheese sauce.

Chicken Mozzarella Pasta

Prep Time:Cook Time:  Difficulty:Easy  Servings:6


  • 1 pound Penne Or Rigatoni
  • 2 Tablespoons Olive Oil, Plus More For Drizzling
  • 2 whole Boneless, Skinless Chicken Breasts, Cut Into Small Bite-sized Pieces
  • Salt And Pepper
  • 1 whole Large Onion, Finely Diced
  • 2 cloves Garlic, Minced
  • 1 jar (25 Ounce) Good Quality Marinara Sauce
  • 1/2 teaspoon Crushed Red Pepper Flakes (more To Taste)
  • 1/2 cup Water
  • 2 Tablespoons Minced Fresh Parsley
  • 8 ounces, weight Fresh Mozzarella, Cut Into Medium Cubes
  • 1/4 cup Parmesan Shavings
  • Extra Parmesan, For Serving
  • 12 whole Basil Leaves (chiffonade)

Preparation Instructions

Cook pasta according to package directions.
Heat olive oil over medium-high heat. Add chicken pieces in a single layer and sprinkle with salt and pepper. Allow to cook without stirring for 2 minutes, or until golden. Stir chicken around to brown on all sides. Remove to a plate.

In the same skillet over medium-high heat, add the onions and garlic and stir immediately to start cooking. Cook for 2 to 3 minutes, stirring occasionally, until the onions are deep golden.

Reduce the heat to low and pour in the marinara sauce, red pepper flakes, and the water. Stir until the onions and garlic are mixed in, then add the chicken back into the pan. Add the parsley, stir to combine, then allow to simmer, stirring occasionally, for about 7-8 minutes.

Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Let it sit, undisturbed, for 2 to 3 minutes, until you can see that the mozzarella is very soft.

Drain the pasta and pour it onto a platter. Drizzle with a little olive oil. Immediately sprinkle on 1/4 cup Parmesan shavings (or grated Parmesan.) Pour on the sauce, sprinkle with extra Parmesan and the chiffonade of Basil, and serve immediately!
* NOTE: The mozzarella should be very soft but should still be in visible chunks rather than distributed throughout the sauce. It's better for the chunks to be on the firm side than the falling-apart side! You can always heat it a little more to get the cheese to the consistency you want

 If you want step by step pictures go to her blog page here

Fried Round Steak

  • 3 pounds Cube Steak (round Steak That's Been Extra Tenderized) looks like this
  • 1 cup All-purpose Flour
  • 1 teaspoon Seasoned Salt
  • 3 teaspoons Ground Black Pepper, Or To Taste
  • Salt, For Seasoning Meat
  • 1/2 cup Canola Oil (more If Needed)
  • 2 Tablespoons Butter

Preparation Instructions

Heat oil in a large skillet over medium heat.
Mix together flour, seasoned salt, and pepper.
Season both sides of steaks with salt and pepper. Dredge each piece in flour mixture, pressing to coat with as much flour as possible.
Add butter to pan right before frying.
When butter is melted, fry pieces of steak in butter/oil mixture. Flip when sides are deep golden brown and cook about 1 minute on the other side.
Remove to a paper towel-lined plate. Serve immediately.

Saturday, July 12, 2014

Creamy Lime Fruit Dip


8 oz pkg. cream cheese softened

1 8oz tub cool whip

1 can sweetened condensed milk

3-6 drops doTERRA Lime Essential Oil (can also use lemon, wild orange, or grapefruit)

Mix together, and chill. Dip your favorite fruits.

Recipe from {Oil Obsession}

Thursday, July 10, 2014

Texas Pork Burritos




  1. Sprinkle pork with salt and pepper. In a large skillet, brown meat in oil in batches. Transfer to a 3-qt. slow cooker. Combine the enchilada sauce, onion, olives, broth, cumin, garlic and oregano; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.
  2. Combine flour and sour cream; stir into meat mixture. Cover and cook on high for 30 minutes or until thickened. Stir in cilantro.
  3. Spoon 2/3 cup pork mixture onto each tortilla; top with about 3 tablespoons cheese. Roll up tightly. Yield: 10 servings.

Berry Bliss Dessert


Graham Cracker Crust:


1 1/2 cups finely ground graham cracker


1/3 cup white sugar

6 tablespoons butter, melted

1/2 teaspoon ground cinnamon


1.Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.

2.Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.


Combine 1 tub cool whip, 1 pkg. cream cheese softened, 1 small box vanilla pudding. Mix well. Add sweet berries on top.  A perfect treat for the hot summer months!

Friday, March 28, 2014

Cherry Fluff Jello Salad


recipe makes 16 servings

1 (21 ounce) can cherry pie filling

1 (14 ounce) can sweetened condensed milk

1 (20 ounce) can crushed pineapple, drained

1 (8 ounce) container frozen whipped topping, thawed

  1. In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping. Chill in the refrigerator at least 2 hours before serving.

Sunday, February 16, 2014

Chicken & Wild Rice Soup


1 can cream of chicken

2 cups cooked chicken

1 cup carrots

1 cup celery

2 packages (4 oz. each) long grain and wild rice (I use Farmhouse brand)

5 cups chicken broth

5 cups water

Combine all ingredients in crock pot, cover and cook on low heat for 4-6 hours. You can also cook on the stove for about 30-45 minutes. Makes 6-8 servings.

Recipe from {Erin Lounsbury}

Saturday, February 8, 2014

Clean Eating Cinnamon & Coconut Oil Popcorn


Pop approx. 2/3 cup popcorn.

melt 3 T. coconut oil on stove or in microwave

add 3 T. pure maple syrup to coconut oil and mix well.

Pour over popcorn evenly to coat. Sprinkle cinnamon and sea salt over popcorn to taste.


Recipe from { Renee’ Bodily}

Friday, November 22, 2013

Pumpkin Steamer


Milk, Creamer to taste, top with whipped cream and a sprinkle of cinnamon on top.

Saturday, September 7, 2013

Summer Peach Dessert



Bottom Layer
25 golden oreo cookies – crushed
25 vanilla wafer cookies – crushed
1/2 stick stick of butter – melted

Middle Layer
1 8oz. package of cream cheese – softened
1 cup cool whip
1 cup powdered sugar

Top Layer
1/2 cup orange juice concentrate from a can
2 cups water
1 cup sugar
1 tablespoon cornstarch
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

6 cups of sliced peaches

Mix the melted butter with all of the crushed cookies, and press into a 9x13in. pan. Mix the cream cheese with the powdered sugar and cool whip. Now for the top peaches layer, bring to a boil the orange juice, water, sugar, cornstarch, and both extracts. Mix the cooled sauce with the 6 cups of sliced peaches and put all of it on top of the cream cheese middle layer. Chill for 3 hours or overnight. Serve chilled.

Perfect for peach season.

Recipe from {No Biggie}