Monday, 25 January 2010

Chicken and Broccoli Cassrole

This is by far Jeron's favorite dinner. FAVORITE! He loves this, and when I make it I know he feels special. This is something I ventured at the first of our marriage. I use to think it was overwhelming to make. Now that I have tweaked it just a little it doesn't seem so painstakingly hard. It is a nice dinner to make when you have guests over also. It looks really pretty and you get your main dish and veggie all in one.

4 Chicken Breast Halves
2 heads of broccoli or 6 lbs of Frozen Broccoli
1 can Cream of Chicken Soup
1/2 c. Milk
1/2 c. mayonnaise
3 T butter
1 c. grated cheddar cheese
2 T. lemon juice
1/2 c Parmesan cheese

Step one: Cook the chicken. You can boil it or I prefer to broil it in a fry pan. I brown it on both sides and cook it all the way through.

Step two: steam your broccoli. Cook until just tender

Step three: Make your sauce. In a medium sauce pan combine milk, mayonnaise, and butter. On medium heat bring to a soft boil stirring constantly. Once it is boiling add the cheddar cheese. If the sauce is to thick you can add milk. Once the cheese has melted remove from heat and stir in lemon juice.

Step four: In a greased 9X13 pan arrange broccoli with flowerette to the outside all around the outside of the pan. Place cooked chicken in the center of the pan. pour cheese sauce over the top. Sprinkle Parmesan cheese over the top. Cover with tin foil and cook at 350 for 1 hour. Remove foil after 1/2 hour. Enjoy!

Saturday, 16 January 2010

German Pancakes

I can vividly remember my Aunt Marilee coming out of the kitchen caring a hot pan of German pancakes, to serve all eight of us kids, for dinner one night. I can smell the aroma coming from the kitchen. It is the smell of cookies or treats. What kid doesn't want to eat something that smells of cookies. I think this had to be the best treat/dinner for me. I love German Pancakes. You can imagine how excited I was to know that is what we were having for DINNER! I recall us all banging our forks on the table like crazy kids. It was all in fun though. I love times with my cousins especially when it meant breakfast for dinner, and especially when it meant time with "my"cousin.

1/4 cup butter
1 cup flour
1 cup milk
1 tsp. sugar
1 tsp. vanilla
1/2 tsp. salt
4-6 eggs

Preheat oven to 400 degrees. Place the butter in a 9x13 pan and place in the oven to melt while the oven is preheating. While the butter is melting mix all of the ingredients together until well mixed. I use a hand mixer, my mom uses a blender. Either works well. Once the mix is mixed together, get the pan out of the oven with a hot pad and roll the melted butter all over the inside of the pan. Then pour in the mixture. Place in the oven and bake for 20 minutes. Place a toothpick in the middle and it should come out clean. Sprinkle with powdered sugar right away.

Top with your favorite toppings such as Strawberries, raspberries, lemon juice, syrup, whatever you think might be good. Enjoy!

Friday, 15 January 2010

Cream Cheese Chicken

I have decided I might just want to start calling this Misty's food blog. She now has three recipes in here and I am pretty sure the number is just going to keep growing. I was thinking of something she made for me on my birthday last year, just this morning. I am going to have to call her for that one as well.

This recipe is one of my all time favorites. I take this in to sick neighbors and have only had rave reviews about it. My kids and husband love it. Plus, you can freeze it. That is one of my most favorite things. A meal you can freeze. This makes a double batch so unless you are a family of twelve this well feed you twice with the work of only one meal. Is there anything better than that. Really, I am a dork but this makes me truly HAPPY.

1 envelope of Italian Salad Dressing Mix
1 stick of butter (1/2 cup)
6 boneless skinless chicken breasts
1 can cream of chicken soup
1 8 ounce cream cheese

Turn crock pot on high. Place butter in bottom of crock pot. When the butter has melted, add one envelope Italian Dressing Dry Mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in crock pot and stir to coat with butter mixture. Cover and cook on high for 2 hours. Remove chicken to plate to cool. Add 1 can cream of chicken soup, and cream cheese. Stir to melt and mix well until smooth and creamy. Serve half of this recipe. Serve over Rice, mashed potatoes, or noodles. We prefer rice.

With the other half remove sauce from crock pot and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze. Date it.

Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice or hot buttered noodles.

Nana's Lasagna

Okay, so really I think this one should be titled Mom's Lasagna because it is what I had growing up and my mom is the one that always made it for me. I love this Lasagna. It is not to complicated and it tastes great. It is a nice meal to take to someone as well. I like dinners that you can make for someone and leave it in their fridge all day. It gives me options.

Meat Sauce:

1 lb ground beef
1 large onion chopped
1 clove minced garlic
1/2 tsp. basil
2 cups tomatoes, diced
1 can tomato paste. (6 ounces)
1 can tomato sauce (8 ounces)
1/2 tsp. salt
1/4 tsp. pepper

Brwon the meat and onion. Remove fat. Add remaining ingredients and simmer for 45 minutes-1hour.

Cheese filling:

2 cartons cottage cheese
2 beaten eggs
1 T. parsley flakes
1/2 tsp. salt
1/2 tsp pepper
1 lb Mozzarella Cheese sliced or shredded

Cook Noodles (1/2 package) according to package directions. Meanwhile combine cheese filling except Mozzarella cheese. Grease 9 x13 baking dish and spread half of the noodles on the bottom, then half the cheese mixture. Pour on 1/2 of the meat sauce. Sprinkle with half the Mozzarella cheese. Repeat. Bake at 350 degrees for 30 minutes. Enjoy!

Vinegar Dressing

Love this dressing. It is perfect on any green salad. I remember the first time I had it I was sitting at my good friends kitchen table, for some reason my mom was there, and my other friend brought this for our potluck lunch. My mom and I both thought it was so good. We both were shocked to learn how easy it was. There is nothing to it. Just add the 5 ingredients and shake well. It has now become my little princesses favorite dressing. The rest are still ranch lovers but they like this when there isn't any ranch.

1/2 cup oil
1/2 cup sugar
1/2 cup white vinegar
1/2 tsp. dry mustard
3/4 tsp. salt

Combine all ingredients and mix


Sunday, 10 January 2010


I have forever loved crepes. My aunt LeeAnn and uncle Garner would make these for us sometimes. I have always loved them but have never made them. When we went to Seattle for my brother Smitty's wedding his cute soon-to-be-bride and her little sister came over in the morning to where we were staying and made us breakfast. My kids fell in love with what they called "Creeps" and I knew I needed to make these. I watched Hannah and Ashlee make them and thought I could do it. LeeAnn and Garner have a fancy crepe maker so I never thought you could just make them in a pan. I will say though that I still can't flip it like Hannah can. Now that was impressive. My kids still call them Creeps, and we now make this all the time. Thanks Ash for this delightful recipe.

1 cup milk
2 eggs
3/4 cup flour
1 tsp. baking soda
3 T. oil

Mix 1/2 cup milk, 1 egg, flour, and baking soda until there are no lumps. Then add remaining milk and eggs. Mix. Stir in oil. Cook in hot fry pan onstove at med to med low. Flip when it starts to bubble. Cook on the other side for about 30 seconds. We top ours with Nutella, Whipped Cream, Strawberries, Raspberries, Bananas, Blueberries, Powdered Sugar, Chocolate Syrup (for the kids), Cream Cheese or anything your little heart desires.

These also are great for sandwiches, or dessert. We have put ham, cheese lettuce tomatoes, onion, the works in these and it is heaven. I have also had them with Ice Cream, Hot Fudge, bananas and all sorts of other toppings and again it is fantastic. Enjoy!

Creamy White Chili

This recipe I have had for a long time. My good friend Misty gave it to me years ago. For some reason I have never made this until now. Oh, ya that reason is my picky picky husband who thinks soup is not a meal. I use to follow this rule to the letter. Not anymore. Funny thing is, the more soup I make the more my hubby likes it. All the kids loved it and even Jeron admitted to liking it.

1 lb boneless, skinless chicken breast, cut into 1/2 inch cubes
1 medium onion
1 1/2 tsp garlic powder
1 T. oil
2 cans (15 1/2 0z) Great Northern Beans, rinsed and drained
2 cans (4 oz.) chopped green chilies
1 tsp. cumin
1/2 tsp. pepper
1/2 tsp. chili powder
1 pkg. cream cheese
14 1/2 ounces water
2 chicken bullion cubes

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 min. Remove from the heat; stir in cream cheese. Serve immediately. Enjoy!


I have always loved my Nana's pancakes. They remind me of Sunday night, Saturday mornings, and fun family times. My mom would make these pancakes for us when we were young and I always loved the mornings and nights that she made them. Once I got married I no longer made these because my husband likes Bisquick pancakes. The simplicity of Bisquick soon caught on and I forgot all about Nana's pancakes. I decided I am going to go back to my roots and make what I like for a change. It was a hit with the kids. My hubby on the other hand is still a Bisquick fan. I will have to say I love these pancakes, and I don't feel like a tub of lard when I eat them.

1 egg
1/2 T oil
1 T sugar
1 cup milk
1/4 tsp. salt
2 tsp. baking powder
1 cup flour

Mix together egg, oil, sugar and milk. Add the dry ingredients. With a hand mixer mix until the batter has no lumps and kind of whip the eggs a little. This will make thicker pancakes. Cook on a griddle at 300 degrees until the top starts to bubble. Flip and cook the opposite side for about 1-2 minutes. Top with, strawberries, syrup, whipped cream, raspberries, jam, powdered sugar, or anything your little heart desires. Enjoy!

Friday, 8 January 2010

Spaghetti with Meatballs

This recipe I found in one of Martha Stewart's Everyday Food. If you don't have any of these magazines you should! They are the best. There is at least one recipe I have liked in each issue. I stopped buying them because I have about 20. This recipe is super easy and yummy! I am not a fan of Ragu or Prego but I understand how nice it is to whip up an easy dinner. This is almost as easy. Especially if you have pre-made meatballs. This is the same recipe that I use for my hamburgers. Whenever I make my hamburger's I always make a little extra so I can make some meatballs to go with my spaghetti. I put the actually Martha recipe on this but I don't do everything she does. *To see my easier version go to the bottom.


1 large egg
1/4 c water
1 tsp. salt
1/4 tsp pepper
1 large onion, finely chopped
3 garlic cloves, minced
1/2 cup plain dried breadcrumbs or oats
3/4 cup Parmesan cheese, plus more for serving.
1 lb hamburger. (you can also use ground pork and ground turkey)
1/2 tsp. Italian seasoning.
2 T. olive oil

In a large bowl, whisk together egg, 1/4 cup water, 1 tsp salt, and 1/4 tsp pepper. Stir in half the onion and half the garlic. Add breadcrumbs, cheese, meat, and Italian seasoning. Mix together. Roll into golf ball size balls. (If you have time chill for 1/2 hour to help them keep their shape.)

Heat 1 T oil in a large non-stick skillet over medium high heat. Add half the meatballs; brown on all sides, 4-6 minutes. Transfer to a plate with a slotted spoon. Cook remaining meatballs in remaining 1 T. oil; remove the meatballs.

Now for the sauce:

1 can (28 ounces) crushed tomatoes
1/2 tsp. Italian seasoning
3 garlic cloves, minced
rest of the onion

In the same pan add remaining onions, cook over medium low heat until soft, about 5 minutes. Add garlic and Italian seasoning; cook 30 seconds. Season with salt an pepper. Stir in tomatoes and 3/4 cup water. Return meatballs; cover, and simmer until cooked through, about 20 minutes. Remove meatballs.

3/4 pound spaghetti.

Meanwhile, in a large pot of boiling water cook spaghetti according to package directions until al dente. Drain; return to pot. Toss with sauce; serve meatballs on top, sprinkle with more cheese.

*I follow the meatball recipe, but I double it. I freeze the ones I don't think we will eat. I cook them and everything before I freeze them.

I a large sauce pan pour in the crush tomatoes. add the Italian seasoning, garlic. Don't bother with the onions. (unless you REALLY want them) Either get the frozen meatballs or the ones you just made. Salt and pepper to taste. Simmer for about 20 minutes or until frozen meatballs are hot. See what I mean...easy!


French Bread

This is one of my favorite recipes. My hubby loves bread with his meals. I use to have to run to the store every time we had spaghetti, which is quite often since I let the kids pick the meal every once in a while. Emma is always going to pick spaghetti. I got sick of having an easy dinner but a drive to the store. Plus this bread tastes so much better than the bread at my local grocery store. This has changed my world. It takes about 2-2 1/2 hours to make. So if I remember that we are having spaghetti than I can whip this up in the afternoon.

2 cups warm water
2 T sugar
2T yeast
1/2 tsp. salt
3T oil
5-51/2 cups flour (enough to hold it's shape)

In a mixing bowl put water, sugar, and yeast. Let this sit until it is foamy on top about 5-10 min. Add oil, salt and flour one cup at a time. Need for 5-10 min. Let it rise in a warm place until it doubles in size. Punch down, break the dough into 2 equal parts. Take one and roll into a snake like shape. Do the same with the other. Place on a cookie sheet side by side. In the top cut three horizontal marks with a knife before it rises. (this is to make it pretty) Let rise for 45-60min. Bake at 400 degrees for 20-25 minutes. Brush butter over the top while still hot. Enjoy.

Tuesday, 5 January 2010

Mozzarella-Stuffed Chicken and Melted Strawberries

My sister-in-law Ashlee made this for my family while she was in town. When I walked in the house and smelled what she was making I knew that it was going to be yummy. This was back in August. My sister Maren has been making it ever since she had it, and told me I should just make it. It seemed a little complicated from looking at it. Lets just say I should have made this sooner. Not only is it easy to make but it is so dang yummy. Jeron loved it and Ellie my 5 year old loved it. That is saying a lot. Ellie doesn't like anything except spaghetti. She cleaned her plate.

3 cups strawberries (halved or quarter if large berries.)
2 T white wine vinegar (you can use white balsamic vinegar)
1/4 c strawberry jam
Sea Salt or Salt and Black Pepper
6 boneless, skinless chicken breast halves
3 oz. Mozzarella or white cheddar cheese, Parmesan cheese, or Munster cheese
6 large fresh basil leaves
1 T olive oil
2 cloves garlic, minced
snipped fresh basil

1. Preheat oven to 400 degrees. In a 3-quart baking dish combine stawberries, vinegar, and jam. Sprinkle with salt and pepper; set aside.

2. Cut a horizontal pocket in each chicken breast half by cutting from one side almost, but not through, to the other side. Cut cheese in six 3x1/2 inch pieces. Wrap a basil leaf around each piece of cheese; stuff into chicken breast pocket. Secure pockets closed with wooden toothpicks or skewers. Sprinkle with salt and pepper.

3. In 12-inch oven-safe skillet cook garlic and oil on medium heat for 30 seconds. Add chicken and cook 5 minutes or until golden brown, turning once. Transfer to oven. Bake uncovered 5 minutes. Add baking dish with he strawberry mixture to oven. Bake 10-13 minutes, or until chicken is no longer pink and the berries are softened and jam mixture has thickened. Serve chicken with melted strawberries. Sprinkle with basil. Makes 6 servings. Enjoy!

Monday, 4 January 2010


Even the word Snickerdoodle makes me smile. I love these little morsels of heaven. Sinckerdoodles have always reminded me of my mom. Maybe it is because she perfected the recipe. I have been to bakery after bakery and no one can touch my moms Snickerdoodles. They just seem to be perfect. I don't think there is anything you can improve upon with these. Whether you eat them plain or dip them in milk, you can sum them up in one work, scrumptious.
1 cup shortening (1/2 butter, 1/2 shortening)
1 1/2 cup sugar
2 eggs

Cream together

2 3/4 cups flour
2 tsp. cream of tarter
1 tsp. baking soda
1/4 tsp salt

Mix together

2 T sugar
2 tsp. cinnamon

Step 1: Roll the dough into a golf ball sized ball. Then roll the ball in the cinnamon and sugar mixture. Place on the cookie sheet.
Step 2: Firmly but gently press a fork into the center of the ball with a fork
Step 3: Rotate 45 degrees and press the fork down again.
Step 4: You are done. It should have a cool criss cross pattern.

Bake at 400 degrees on un-greased cookie sheet for 7-9 mins depending on the oven. Makes about 2 1/2 dozen.

TIP: If you like them crispy cook them 1 min longer, if you want them tender cook them for the 7 min. You can still push the dough down a little.

TIP 2: These cookies taste just as fabulous if you use butter and no shortening. The shortening helps with the pretty factor. When you make these cookies for people then use the shortening so they look wonderful. They seem to flatten when you use only butter.