I've seen these cute headbands on other blogs, but today I saw one in person. SO cute and SO simple! This I can do.
Check it out here from "Chocolate on My Cranium" blog
Enjoy!
Thursday, October 8, 2009
Tuesday, October 6, 2009
dinner party chicken
These are SO yummy and SO easy! My mom has used these many times when feeding large gathering at church. Add this one to your repertoire!6 chicken breast (boneless & skinless)
1 pkg. stove top stuffing, chicken flavor
6 slices of swiss cheese
1 can cream of chicken soup
1 soup can of milk
1. Preheat the oven to 350*. Cover rimmed baking sheet with foil. (Trust me, you'll thank me for this later! It makes clean-up a BREEZE!)
2. Pound each chicken breast to flatten with meat mallet OR between 2 sheets of saran wrap and pound using the long side of the soup can. Cut in half (optional), and lay them top side up on the prepared baking sheet. Cover with foil and bake for 30-40 minutes.
3. Mix the cream of chicken soup and the soup can of milk together in a bowl. Set aside.
4. Remove chicken from oven and pour off juices. Place 1/2 slice of cheese (if you cut the breasts in half; if you left them whole, use a whole slice) over each breast and sprinkle the stove top over them. Pour the remaining stove top amidst the chicken. Pour the soup/milk mixture over each chicken piece and then over the remaining stove top. **If applicable, sprinkle the seasoning packet over and return to oven until soup is bubbly, about 20-30 minutes.
**Do NOT cover with foil in the 2nd part of cooking.
Friday, October 2, 2009
ham & cheese quiche
2- 9" pastry shells (frozen)
2 c. ham, fully cooked & diced
2 c. sharp cheddar cheese, shredded
1-2 t. onion powder
4 eggs
2 c. (aka 1 pint) half & half cream **you can use the fat-free half & half- makes NO difference in the taste
1/2 t. salt
1/4 t. pepper
1. Line unpricked pastry shells with a double thickness of foil. Bake at 400* for 5 minutes. Remove foil; bake 5 minutes longer. **Read the directions of the pie shell; some you can bake straight from the freezer WITHOUT thawing first.
2. Divide ham and cheese between the shells.
3. In a bowl, whisk the eggs, onion powder, half & half, and salt & pepper. Pour and divide between the shells.
**Recipe says at this stage you can cover and freeze up to 3 months. I have NOT tried it, but am weary about it...try it at your own risk.
4. Or cover edges with foil and bake @ 400* for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.
We LOVE this recipe it's super easy and quick and it's SO yummy!
When I get a big ham on sale, I'll cut it into 4-6 chunks, use some and freeze the rest. Getting out 1 of these frozen portions is the perfect amount for this recipe.
2 c. ham, fully cooked & diced
2 c. sharp cheddar cheese, shredded
1-2 t. onion powder
4 eggs
2 c. (aka 1 pint) half & half cream **you can use the fat-free half & half- makes NO difference in the taste
1/2 t. salt
1/4 t. pepper
1. Line unpricked pastry shells with a double thickness of foil. Bake at 400* for 5 minutes. Remove foil; bake 5 minutes longer. **Read the directions of the pie shell; some you can bake straight from the freezer WITHOUT thawing first.
2. Divide ham and cheese between the shells.
3. In a bowl, whisk the eggs, onion powder, half & half, and salt & pepper. Pour and divide between the shells.
**Recipe says at this stage you can cover and freeze up to 3 months. I have NOT tried it, but am weary about it...try it at your own risk.
4. Or cover edges with foil and bake @ 400* for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.
We LOVE this recipe it's super easy and quick and it's SO yummy!
When I get a big ham on sale, I'll cut it into 4-6 chunks, use some and freeze the rest. Getting out 1 of these frozen portions is the perfect amount for this recipe.
Saturday, September 26, 2009
General Conference packets
Conference is a week away and I'm gearing up for it. I'm so excited!
In the past I've found packets you can print out for your kids to be entertained and/or to be involved with Conference. There are coloring pages for littler ones, crossword puzzles, pages for taking notes, etc. I generally print out a few pages from this one and that one to mix and match.
This past April, our Primary did a quarterly activity which focused on prepping for Conference- learning the apostles names and pictures, etc. At the end of the activity, each of the kids took home a General Conference packet we'd made up. I think it went really well. I, personally, enjoyed using the packet.
I love this site "Chocolate On My Cranium", go here to visit -
http://chocolateonmycranium.blogspot.com/
She has posted 3 links for Conference packets, which include 1 for kids 12-18.
She's also posted 3 different sets of activity cards, 2 FHE conference games, and 3 other activity ideas.
Here is another GREAT link for packets, FHE lessons, games, coloring pages, etc.-
http://www.sugardoodle.net/mambo/index.php?option=com_content&task=view&id=3101
I LOVE sugardoodle!
I hope you find something great for YOU and your family to make the most of this great opportunity.
**Note: I'm working on LEARNING how to make hyperlinks on my blog. Sorry Kelly B. I haven't tried it all out yet. But, when I do it'll be nice and fancy!
In the past I've found packets you can print out for your kids to be entertained and/or to be involved with Conference. There are coloring pages for littler ones, crossword puzzles, pages for taking notes, etc. I generally print out a few pages from this one and that one to mix and match.
This past April, our Primary did a quarterly activity which focused on prepping for Conference- learning the apostles names and pictures, etc. At the end of the activity, each of the kids took home a General Conference packet we'd made up. I think it went really well. I, personally, enjoyed using the packet.
I love this site "Chocolate On My Cranium", go here to visit -
http://chocolateonmycranium.blogspot.com/
She has posted 3 links for Conference packets, which include 1 for kids 12-18.
She's also posted 3 different sets of activity cards, 2 FHE conference games, and 3 other activity ideas.
Here is another GREAT link for packets, FHE lessons, games, coloring pages, etc.-
http://www.sugardoodle.net/mambo/index.php?option=com_content&task=view&id=3101
I LOVE sugardoodle!
I hope you find something great for YOU and your family to make the most of this great opportunity.
**Note: I'm working on LEARNING how to make hyperlinks on my blog. Sorry Kelly B. I haven't tried it all out yet. But, when I do it'll be nice and fancy!
Legendary Chicken Enchiladas
I've never made these WITHOUT getting RAVE reviews! They're always a big hit and this comes straight from my Mom's kitchen.
1 T. butter
1 c. onion, chopped
6-8 oz. cream cheese, softened
2-3 large chicken breast, cooked and shredded
salt & pepper
1/3 - 1/2 of 1 (4 oz.) can of green chilies, opt.
8-12 tortillas, soft taco size
2 c. mexican 4 cheese mix (could use pepper jack or cheddar)
1. Spray 9x13 pan with cooking spray. Set aside.
2. Saute onion in butter until tender, but not brown.
3. Put cream cheese in a mixing bowl to soften. Then, pour sauteed onions over cream cheese.
4. Add chicken, salt and pepper and green chilies to cream cheese mixture.
5. Warm tortillas, either in a pan for 5 seconds (each side) with or without oil, OR in the microwave between damp paper towels for 10-15 seconds= to make the tortillas pliable.
6. Place about 1/3 c. chicken mixture and 2-3 T. cheese on each tortilla. Roll up and place in prepped 9x13 pan.
Sauce-
1 can cream of chicken soup
1/2 c. sour cream
1/2 c. evaporated milk (4 oz.)
1/3-1/2 of 1 (4 oz.) can green chilies
7. Mix together 4 ingredients for sauce. Spoon sauce mixture over rolled tortillas. Sprinkle with remaining cheese.
8. Bake @ 350* for 30 minutes, or until bubbly hot.
**Serve with rice (spanish rice or rice pilaf) and refried beans.
Again, next time I make this I'll take a picture to add to this.
1 T. butter
1 c. onion, chopped
6-8 oz. cream cheese, softened
2-3 large chicken breast, cooked and shredded
salt & pepper
1/3 - 1/2 of 1 (4 oz.) can of green chilies, opt.
8-12 tortillas, soft taco size
2 c. mexican 4 cheese mix (could use pepper jack or cheddar)
1. Spray 9x13 pan with cooking spray. Set aside.
2. Saute onion in butter until tender, but not brown.
3. Put cream cheese in a mixing bowl to soften. Then, pour sauteed onions over cream cheese.
4. Add chicken, salt and pepper and green chilies to cream cheese mixture.
5. Warm tortillas, either in a pan for 5 seconds (each side) with or without oil, OR in the microwave between damp paper towels for 10-15 seconds= to make the tortillas pliable.
6. Place about 1/3 c. chicken mixture and 2-3 T. cheese on each tortilla. Roll up and place in prepped 9x13 pan.
Sauce-
1 can cream of chicken soup
1/2 c. sour cream
1/2 c. evaporated milk (4 oz.)
1/3-1/2 of 1 (4 oz.) can green chilies
7. Mix together 4 ingredients for sauce. Spoon sauce mixture over rolled tortillas. Sprinkle with remaining cheese.
8. Bake @ 350* for 30 minutes, or until bubbly hot.
**Serve with rice (spanish rice or rice pilaf) and refried beans.
Again, next time I make this I'll take a picture to add to this.
Old stand-by
I've been eating or making this recipe for a LONG time, and it's always good.
Creamy Chicken Casserole
1 1/4 c. elbow macaroni, or rotini - cook according to directions
2 c. chicken, cooked and diced (I use 2-3 chicken breasts, boiled)
3/4 c. milk
1 can cream of chicken soup
1 c. sharp cheddar cheese, shredded
4 oz. mushrooms, opt.
poultry seasoning, to taste
salt & pepper, to taste
1. Cook noodles according to package directions.
2. Place chicken in a saucepan. Cover with water. Bring to a boil and cook 5 minutes. Remove from heat and let sit 12-14 minutes. Remove to dish to cool, then dice.
3. Mix soup, milk, poultry seasoning and pepper in a casserole dish. Add cheese, noodles, chicken, and mushrooms.
4. Bake at 350* COVERED for 45-50 minutes until bubbly.
**Next time I make this, I'll snap a pic to include. I made it last week, but didn't think to get a pic then.
Creamy Chicken Casserole
1 1/4 c. elbow macaroni, or rotini - cook according to directions
2 c. chicken, cooked and diced (I use 2-3 chicken breasts, boiled)
3/4 c. milk
1 can cream of chicken soup
1 c. sharp cheddar cheese, shredded
4 oz. mushrooms, opt.
poultry seasoning, to taste
salt & pepper, to taste
1. Cook noodles according to package directions.
2. Place chicken in a saucepan. Cover with water. Bring to a boil and cook 5 minutes. Remove from heat and let sit 12-14 minutes. Remove to dish to cool, then dice.
3. Mix soup, milk, poultry seasoning and pepper in a casserole dish. Add cheese, noodles, chicken, and mushrooms.
4. Bake at 350* COVERED for 45-50 minutes until bubbly.
**Next time I make this, I'll snap a pic to include. I made it last week, but didn't think to get a pic then.
Tuesday, September 22, 2009
bacon 'n' egg breakfast empanadas (with pic)
We LOVE this recipe! When I'm not working on Saturday morning, I'll make these for us. They're actually pretty simple, and OH SO YUMMY! Enjoy!
from "Southern Living at Home" Busy Moms Weeknight Favorites cookbook
1/2 (8 oz.) pkg cream cheese, softened
1/2 c. shredded sharp cheddar cheese
1 1/2 t. dried parsley flakes
1/2 t. seasoned salt
1/4 t. pepper
1 T. butter
5 large eggs, beaten
1 (17.3 oz.) can refrigerated jumbo flaky biscuits
8 fully cooked bacon slices, reheated and crumbled
1 egg white, lightly beaten
1 t. sesame seeds, opt.
1. Preheat oven to 375*. Stir together first 5 ingredients in a medium bowl until blended.
2. Melt butter in a 9" skillet over medium heat; add eggs, and cook without stirring, until eggs begin to set on bottom. Draw spatula across bottom of skillet to form large curds. Continue cooking until eggs are slightly thickened but still moist. (Do not sir constantly.) Remove from heat, and let cool.
3. Flatten biscuits into 5" circles. Spread cream cheese mixture over dough circles, leaving 1/2" border around edge./ Top evenly with scrambled eggs and bacon. Fold circles in half over mixture, pinching edges to seal, and place 2" apart on a lightly greased baking sheet; press sealed edges with times of a fork. Brush tops evenly with egg white. Sprinkle with sesame seeds, if desired.
4. Bake at 375* for 14-16 minutes or until golden brown. Cool on a wire rack.
**Note: Instead of having a big bacon mess by cooking the bacon in a frying pan, I lay my bacon like this. I line a cookie sheet with aluminum foil (for easy clean-up). Then, I put a cooling rack on the cookie sheet (that has 4 raised edges) and I lay the bacon strips on the rack. Bake at 350* for 20-30 minutes. Cool on a plate with paper towels. This is SO much easier. Your house will still smell like bacon (until you do the dishes) but you won't have spatters all over your stove top.
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