Friday, December 31, 2010

Buffalo Chicken Dip

Check out this yummy Buffalo Chicken dip from
Tidy Mom. This would be a yummy dip
for my New Year's Eve party. I just might
have to make it.
Recipe and picture from Tidy Mom

3-4 cooked chicken breasts, shredded
8oz. Ranch dressing
2 -8 oz Cream Cheese, Softened
8 oz. Hot Sauce, or Wing Sauce
2 Cups Shredded Cheddar Cheese (save some to sprinkle on top)

Cook and shred chicken (I throw my chicken breast on a pan
and bake in the oven for about 30-40 mins at 350)
Mix ranch dressing, cream cheese ,sauce and 1 cup of
cheddar cheese until well blended.
Add chicken and mix by hand. Place in 8×8 square pan.
Sprinkle remaining cup of cheddar cheese on top. Bake at 350
for 30 mins.

Serve with tortilla chips!

What are you serving for New Year's Eve?

Thursday, December 23, 2010

Holiday Wassail

1 qt. apple cider
1/2 c. orange juice
1 tsp. allspice
2 tbsp. lemon juice
1/2 tsp. ground cloves
1/2 c. sugar
1/4 tsp. nutmeg
2 tart med. apples thinly sliced
2 cinnamon sticks

In 3 qt. casserole dish place cider, allspice, cloves, nutmeg, cinnamon sticks, orange juice, lemon juice, sugar, and apples.

Microwave on high 15 to 18 minutes. Strain and serve. Makes 8-9 (1/2 c.) servings.

Recipe from Rosie Galbraith


1 lb. Jimmy dean hot sausage
4 slices of bread, cut into 1/2" cubes
6 to 8 eggs
2 cups milk
1 cup of shredded cheddar cheese
1/2 tsp. salt
1/2 tsp. dry mustard

Crumble sausage in a medium skillet, cook over medium heat
until brown, stirring occasionally. Spread bread cubes in a
buttered 12 X 8 X 2" baking dish top with sausage and cheese.
Combine eggs, milk, seasonings, beat well and pour over cheese,
cover and refrigerate overnight, Bake at 350 degrees for
30-40 minutes or until set.

This is one of our favorite breakfast casseroles we have
on Christmas morning.

Wednesday, December 15, 2010

Chocolate Chip Caramel Toffee Cheescake Bars

This recipe mixes the two things I love best, chocolate chip cookies and cheesecake- Yum!

2 pkgs. Betty Crocker chocolate chip cookie mix (1lb 1.5 oz bags)
1 cup butter

2 pkgs. softened cream cheese (8oz. each)
1/2 cup of sugar
2 Tbs. flour
1/2 cup of caramel ice cream topping
1 tsp. vanilla
1 egg
Heath toffee pieces

Mix cookie mix and butter by cutting in the butter with a pastry blender or fork until butter is completely incorporated. Grease bottom of 9x13 pan. Press 1/2 of cookie in bottom of pan and bake at 350 degrees for 8 minutes.
Mix remaining ingredients until smooth and layer over cooked cookies and crumble the remaining cookie mix on top. Bake for 35 minutes. Let cool for 30 minutes and refrigerate for at least 2 hours.

Tuesday, December 14, 2010


1 package(16 oz.) vanilla, flavored candy coating (almond bark)
1 cup crushed peppermint candy canes

Melt almond bark in microwave. Once it is melted
add crushed candy cane. Mix together. Pour mixture onto
wax paper-lined cookie sheet, spreading very thinly with
spatula. Place cookie sheet in freezer until the mixture
has hardened. Take out of freezer and crack bark into
small pieces. Remove from wax paper and store at room temperature.

Sunday, December 12, 2010

Forgotten Cookies

Preheat oven to 350*. Cover 2 cookie sheets with foil sprayed with Pam. Beat the following two ingredients until thickened(about 5 minutes):

2/3 c. sugar
2 egg whites(room temperature)

Fold in:
1 c. chocolate chips
1 c. pecan pieces(optional)

Drop by spoonfuls onto pans and put in oven. Turn oven off and leave overnight or until cookies cool.

This recipe is probably the easiest cookie recipe ever! Simple and yummy. My kids really love them(mine don't like them with nuts so I leave the pecans out.)

Sunday, December 5, 2010

Southwest Chicken Soup

2 boxes chicken broth
4 chicken breasts
1 can black beans
1 clove garlic chopped
1 can organza beans
1 can corn, drained
1 bunch green onions chopped
3/4 cup diced carrots
2 cans Mexican style stewed tomatoes

Brown chicken in skillet with olive oil. Season with
salt and add chopped garlic. Cover and cook thoroughly.
Once chicken is cooked chop chicken and add remaining
ingredients into a large pot. Simmer 1 1/2 hours.
Serve with shredded Mexican cheese.

Printable recipe

Tuesday, November 30, 2010

Candy Barrel Cake

I made this cake for my son's birthday last week.
He loved it! He asked me to make it for him again
next year.

1 Box Favorite Cake Mix
2 Tubs Favorite Cake Frosting
1 Big bag of Peanut or Peanut butter M&Ms
14 Regular Sized KitKats

Prepare Cake according to box directions in two
separate 8 inch round cake pans. Once cakes cool
Place one baked layer of the cake on a
a plate and cover it with frosting. Place second
layer on top and frost entire cake.
Break KitKats into two piece sticks and place
side by side around the entire outer edge of the cake
Fill the top of the cake and KitKat barrel with M&M's.

Printable recipe

Sunday, November 21, 2010

Toffee Apple Dip

My good friend Amanda gave me this recipe-super easy and soooo yummy!

3/4 cup brown sugar
1/2 cup powdered sugar
1 tsp. vanilla
8 oz. cream cheese, softened
1 cup HEATH milk chocolate toffee bits (in chocolate chip aisle)

Combine sugars, cheese, and vanilla. Beat until smooth and creamy. Stir in toffee bits and mix well. Cover then chill. Enjoy!

Friday, November 19, 2010

Edible Cornucopia ideas

Check out this sweet roll cornucopia from
A tortilla cornucopia from Family fun:

Monday, November 15, 2010

Pumpkin Pecan Spice Monkey Bread

Picture and recipe from Amazing Moms

•cooking spray
•1/3 cup granulated sugar
•1 ½ tablespoons pumpkin pie spice
•1 cup pecans, chopped
•2 (11 ounce) packages of Pillsbury Thin Crust Pizza Dough
•2 tablespoons unsalted butter, melted

Preheat oven to 350 degrees. Spray a 10-11-inch spring form
pan with cooking spray and set side. In a medium bowl, combine
sugar, pumpkin pie spice, and pecans. Stir until everything is
well combined. Lightly flour a surface and roll out both pieces
of pizza dough, side by side. Brush each piece of dough with
melted butter. Sprinkle sugar/pecan mixture over each of the
pieces of dough, leaving a 1- inch border around the edge.
Roll up both pieces of dough into a log, jell-roll style. Trim off
the ends of each roll to make them neat, and then cut each roll
into about 15 (1-inch pieces). Place each piece of dough side by
side in concentric circles into the prepared pan.
Bake for 30 - 35 minutes or until bread is lightly browned.
Serve warm.

Friday, November 12, 2010

"Bananas about Pumpkin" Pudding

Picture and recipe from Very Best Baking

1 (8 oz.) container frozen whipped topping, thawed, divided
1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
2/3 cup (5 fl.-oz. can) Nestle Carnation Evaporated Fat Free Milk
1 box (.9 oz.) banana cream sugar-free, fat-free instant pudding
and pie filling mix
2 medium bananas
12 reduced-fat vanilla wafers

Reserve 1 1/2 cups whipped topping in small bowl.
Beat pumpkin, evaporated milk and pudding mix in medium
bowl until well blended. Immediately fold in remaining 1 1/2 cups
whipped topping into pumpkin mixture. Crumble 1 wafer into each
of six glass serving dishes. Divide half of pudding mixture evenly
over crumbled wafers in dishes. Slice one banana into 18 slices.
Top each pudding with three slices of banana. Divide half of
reserved whipped topping over banana slices. Repeat with
remaining pudding mixture, banana and whipped topping.
Top each pudding with 1 of remaining whole wafers.

Monday, November 8, 2010

Pecan Bars

Recipe and picture from My Recipes

2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, softened
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream
3 1/2 cups coarsely chopped pecans

Sift together 2 cups flour and 2/3 cup powdered sugar.
Cut in 3/4 cup softened butter using a pastry blender or
fork just until mixture resembles coarse meal. Pat mixture
on bottom and 1 1/2 inches up sides of a lightly greased
13- x 9-inch baking dish. Bake at 350° for 20 minutes or
until edges are lightly browned. Cool.
Bring brown sugar, honey, 2/3 cup butter, and whipping
cream to a boil in a saucepan over medium-high heat. Stir
in pecans, and pour hot filling into prepared crust.
Bake at 350° for 25 to 30 minutes or until golden and
bubbly. Cool completely before cutting into 2-inch squares.

Sunday, November 7, 2010

Creamy Chicken and Wild Rice Soup

Recipe from Jamie Cooks it up

1 large pot full of water
4 chicken breasts (you can start with frozen
10 bullion cubes
1 t salt
1/4 t freshly ground pepper
2 boxes Rice a Roni wild rice flavor
1 onion chopped
1 1/2 C carrots chopped
3/4 C celery chopped
2 small cans mushrooms
4 cans cream of chicken soup

Fill a large pot with hot water add the chicken, onion, bullion,
salt, and pepper and bring to a boil. Reduce heat to medium
and simmer about 25 minutes.
Take chicken breast out of the pot, and shred it up. Put shredded
chicken back in the pot. The chicken should be cooked through.
Add the carrots, celery, mushrooms and boxes of rice (pour in the
rice and the seasoning packets that come along in the box). Cover
and let simmer about 15 minutes more, until the veggies and rice
are cooked. Add the cream of chicken, turn up the heat and let it
come to a boil. Once the soup is thickened just a bit it is ready to eat.

Friday, November 5, 2010

Harvest Table Decorations

Check out these beautiful Harvest Table Decorations
from Better Homes and Gardens.

Click here to see more.

Wednesday, November 3, 2010

Holiday Sweet Potatoes

6 large sweet potatoes, peeled and cut into chunks
1/2 c. sugar
2 eggs
1 t. vanilla
1 t. salt
1/4 c. butter

1/2 c. brown sugar
5 T. butter, at room temperature
1/2 c. flour
1 c. pecans, chopped

Cook the peeled, chunked sweet potatoes in boiling water until tender.
Preheat oven to 350 F. Drain potatoes and mash with electric mixer. Beat
in remaining ingredients and place in 9 x 13 baking dish. Mix together
topping ingredients and sprinkle over potatoes. Bake 30 minutes, or
until browned.

Recipe from Jenny Miner

Printable Recipe

Saturday, October 23, 2010

Pumpkin Oatmeal Scotchies

1 1/4 cup cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup butter, at room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla
1 cup pumpkin puree (not pumpkin pie filling)
3 cups old-fashioned oats
1 cup butterscotch chips
1 cup chocolate chips

Preheat oven to 375 degrees F. Whisk flour, baking soda,
cinnamon, nutmeg, and salt in a small bowl.Set aside.
Beat butter, sugar and brown sugar until smooth and
creamy. Add egg and vanilla extract. Next, add in
pumpkin and mix until combined. Slowly add in flour
mixture. Stir in oats and butterscotch chips and
chocolate chips. Drop dough by the spoonfulls onto
prepared baking sheets. Bake for 10 to 12 minutes or
until the cookies are set and golden. Remove cookies
from the oven and cool on a wire rack.

Printable Recipe

Thursday, October 21, 2010

Spiderweb Dip

Make a fun spiderweb dip for Halloween night.
Click here to get the recipe.

Recipe and picture from Woman's Day.

Friday, October 15, 2010

Monster Munch

Recipe from Our Best Bites

1 package Almond Bark (1 lb)
12 C popped popcorn (about 1/2 C kernels)
1 C candy corn
1 C dry roasted, salted peanuts
1/2 C Reece's Pieces

Pop popcorn and place in a large bowl. The largest you have.
It will make mixing easier! Pour peanuts, candy corn, and
Reece's pieces on top. Take a large knife and break up almond
bark. Melt according to package directions. Once melted pour
over popcorn mixture. Stir until everything is well coated and
then spread out onto waxed paper. Let sit until completely
dry and then break up into clumps. This is super yummy and
very addicting. You can't just eat one little bite. :)

Thursday, October 14, 2010

Whole wheat pancakes

1 cup whole uncooked wheat
1 cup milk
Combine and blend in blender for 4-5 minutes.

3 Tb. Honey
2 eggs
¼ cup veg. oil
2 tsp baking powder
1 tsp. baking soda
¼ tsp salt
1 tsp vanilla
2tsp Cinnamon and (nutmeg to taste)

Blend all together for a 1-2 minutes.
Pour pancakes onto griddle and cook until sides start to bubble,
flip and cook a minute more. Remove. Serve with your favorite
Recipe from my friend Jessica

Click here to get printable recipe

Wednesday, October 13, 2010

Pumpkin bread french toast

Use your favorite pumpkin bread and turn it into
french toast.
Picture and recipe from Pennies on a Platter

1 loaf pumpkin bread, at least a day old
2 eggs, beaten
1/2 cup milk
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp allspice
pinch of salt
2 Tbsp butter

Preheat the oven to 400˚F.
In a large bowl, whisk together the eggs, milk, vanilla,
cinnamon, allspice and salt; set aside.
Slice the pumpkin loaf into 8 thick slices, not counting
the end pieces (crust). Melt the butter in a large skillet.
Meanwhile, dip each slice of bread in the egg batter. Let the
bread soak up the custard. Transfer to the heated skillet
and brown for 1 to 2 minutes on each side.
Place the browned pieces of bread onto a baking sheet.
Bake for 12 to 15 minutes. Serve with maple syrup or choice of toppings.

Friday, October 8, 2010

Pumpkin poptarts

Check out these cute pumpkin poptarts from
They have a yummy pumpkin filling
inside. I know my boys would love

Sunday, October 3, 2010

Salty and Sweet Caramel apples

Carmel apples are probably one of my
favorite fall treats. I can't wait to
make this yummy Carmel apple from
Chow. Click here to get the recipe.

Easy apple crisp

2-20 ounce cans apple pie filling
1 t. cinnamon

1 cup rolled oats
1/3 cup flour
1/2 cup brown sugar
1/2 t. cinnamon
1/8 t. cloves
1/3 cup butter, room temp.

Lightly grease a 9x9 inch baking dish.
Spread apple pie filling on bottom of baking dish.
Combine topping ingredients above in a small bowl.
Mix until crumbly. Sprinkle crumbs over the apples.
Bake at 350 degrees for about 30 minutes. Serve with vanilla
ice cream or whipped topping.
Printable Recipe

Tuesday, September 28, 2010

Incredibly Cheesy Turkey Meatloaf

2 pounds ground turkey
1 cup milk
1 cup Italian seasoned bread crumbs
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
3/4 pound Colby cheese, cut into 1/2-inch cubes
1/2 cup ketchup (optional)

Preheat oven to 400 degrees F. In a bowl, mix the turkey,
milk, bread crumbs, and eggs by hand. Season with salt and
pepper. Fold the cheese cubes into the mixture. Transfer to
a loaf pan, and top with ketchup. Bake 1 hour.
(Printable Recipe)

Thursday, September 23, 2010

Printing recipes

You can now start printing some of This Mama Loves
to Cook recipes. At the bottom of each recipe click on
printable recipe link and it will take you to a page where
you can print off the recipe. I am working on adding this
to all the recipes so be patient with me because it will take
some time.

Tuesday, September 21, 2010

Raisin Bread French Toast

4 eggs
1 Tablespoon milk
1 tsp. vanilla
1/2 tsp. cinnamon
Powder sugar
Raisin bread

Heat griddle and lightly grease. In large bowl, whisk
eggs, milk, vanilla, and cinnamon. Dip raisin bread
slices in the batter and cook until golden brown on
both sides. Sprinkle with powdered sugar. Serve
with syrup or fruit.

(Printable Recipe)

Monday, September 13, 2010

Fruit and Nut Salad

Recipe modified from The Girl who ate everything

1 bag of prechopped Romaine lettuce
1 Granny Smith apple cubed
1 cup strawberries, sliced
1 cup red grapes, halved
1/2 cup of pecans
1 (4 ounce) container crumbled feta
Bottle Raspberry Vinaigrette Dressing

Put everything in a large bowl and top with Raspberry Vinaigrette.
You can also add cooked diced chicken to the salad.

Wednesday, September 8, 2010

Stuffed pizza rolls

My family loves these pizza rolls. My oldest boy tells
me I'm the best cook when I make these. :)
1 roll refrigerated pizza dough (or make your own)
marinara/pizza sauce
2 T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzarella cheese
Pizza toppings of your choice: ham and pineapple,
pepperoni slices, sausage, etc.

Preheat oven to heat specified on pizza dough package.
About 400 degrees.
Unroll your pizza dough onto a lightly floured surface.
Pat or roll the dough so it's about 12" by 8". You're
going to want to cut it into about 24 squares.
Use a pizza cutter to slice the dough into 24 squares
Place cheese and desired topping on each square.
When your dough squares have cheese and toppings
on them, carefully lift up each square and
wrap the dough around the toppings.
Pinch to make sure each ball is sealed shut and then place
them seam side down in a lightly sprayed pie pan.
Brush the tops of the dough balls with olive oil or
melted butter and then sprinkle with the garlic
and Italian seasoning and top with Parmesan cheese.

Cook them in the oven for about 15-20 minutes or
until golden brown on top

Serve warm with warmed marinara sauce on the side for dipping.

Recipe from Our Best Bites

(Printable Recipe)

Creamy Chicken Tacos

Recipe from Jamie cooks it up

5 frozen chicken breasts
1 1/2 C salsa
2 cans cream of chicken soup
2 1/2 T taco seasoning
1 T maple syrup
1 t lime juice (you can use bottled)
1 T butter
1/2 C sour cream

Place the frozen chicken breasts inside crock pot.
In a small bowl stir together all other ingredients
but the butter and sour cream. Pour sauce over the
top of the chicken. Cover and cook on high for 4 hours, or
on low for 7-8 hours. Take chicken out of the crock pot and shred
it up with a fork and throw it back in. Add the butter and
sour cream, stir it all around until incorporated.
Cook for 1 more hour. Serve over Tortilla chips or Tortillas.

Top with tomatoes, onions, cheddar cheese, and lettuce.

(Printable Recipe)

Sunday, August 29, 2010

Banana nut muffins

3 large ripe bananas, mashed (about 1-1/4 cups)
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
1/8 teaspoon salt
1-1/2 cups flour
1/3 cup chopped walnuts or pecans

In a large bowl, combine the bananas and butter;
stir in the sugar, egg and vanilla extract.In a small
bowl, combine the baking soda, salt and flour.
Add the flour mixture to the banana mixture; blend well.
Fill greased muffin cups 3/4 full. Bake at 350 degrees.
for 18 to 22 minutes. Cool on a wire rack.
Makes 12 muffins or 24 mini muffins.

Sunday, August 22, 2010

Blueberry Crumb Cake

½ stick Butter
1 Tablespoon (additional) Butter
¾ cups Sugar
1 Egg
½ teaspoons Vanilla Extract
2 cups All-purpose Flour
2-¼ teaspoons Baking Powder
½ teaspoons Salt
¾ cups Milk
2 cups Fresh Blueberries

¾ stick Butter
½ cups Sugar
½ teaspoons Cinnamon
½ cups Flour
¼ teaspoons Salt

Preheat oven to 350 degrees.
Cream 1/2 stick plus 1 tablespoon butter with cinnamon and
sugar. Add egg and mix until combined. Add vanilla and mix.
Then add flour, baking powder, and salt to the mix.
Add flour mixture and milk alternately until totally incorporated.
Do not over beat. Stir in blueberries. Grease a 9 x 13 inch
baking pan. Pour in batter.
In a separate bowl, combine topping ingredients and
cut together using two knives or a pastry cutter.
Sprinkle over the top of the cake. Bake cake for 40 to 45 minutes,
or until golden brown.

Tuesday, August 17, 2010

Simple Rotisserie chicken recipes

Here are some simple Rotisserie Chicken recipes I found from
24/7 Moms. I just love 24/7 moms site they have some great
tips and ideas. Go check them out!

1. Chicken Wraps - Shred the chicken onto tortillas, add hoisin sauce and coleslaw, then roll it up for a simple yummy meal

2. Chicken Pizza - Create a pizza using refrigerated pizza dough, salad dressing for the sauce and rotisserie chicken, pizza cheese mixture. Add additional toppings of your choosing. Bake 425 for 20-25 minutes.

3. BBQ Chicken Sandwich - Shred chicken, add desired amount of BBQ sauce. Place in slow cooker on warm. Serve on hamburger buns or Kaiser rolls.

4. Chicken Tacos- Shred chicken place in frying pan with taco seasoning ( follow package instructions). Use as meat filler for your tacos. Serve corn and /or flour tortillas with shredded lettuce, grated cheese, diced tomatoes, and other things your family enjoys in their tacos.

5. Chicken Pot pie - Shred chicken combine with condensed cream of chicken soup and frozen mixed veggies. Pour into a prepared 10" pie shell, cover with a 2nd pie crust and bake at 365 degree's for 45 minutes.

6. Chicken pasta salad - Make rotinni pasta and cool; toss shredded rotisserie chicken with pasta, and salad dressing. Add in toasted almonds or walnuts, diced celery , apples or other veggies..

7. Chicken and Cheese quesadilla- Shred chicken place in frying pan with taco seasoning ( follow package instructions). Place a flour tortilla in an empty frying pan then scoop on the chicken mixture along with shredded cheese place a 2nd flour tortilla on top and heat over medium heat flipping from time to time until cheese is melted and tortilla shell is a little crispy.

8. Chicken Hobo Pack - Use one sheet of aluminum foil for each serving ( person) about 12"x 8". In the center place bite-sized red-potato chunks, shredded chicken, and veggies ( onions, zucchini, carrots, peppers etc) Top with three tablespoons BBQ sauce, then close the hobo packets by sealing sides and tops together, folding to close tightly. Place packets over medium heat on a grill and cook until potatoes are cooked.

Thursday, August 12, 2010

Mambo Chicken with Mango Salsa

Recipe from my friend Laurel
4 boneless, skinless, chicken breasts
3 garlic cloves, minced
2 T freshly grated ginger
1/4 C soy sauce
1/4 C lime juice

Rinse chicken. Pat dry with paper towel. In baking baking
dish combine remaining ingredients. Add chicken, turning
to mix. Cover with foil and marinate for 2-4 hrs. in fridge.
Combine ingredients for salsa (below) in a bowl and reserve.
Preheat oven to 375. Transfer covered baking dish to oven
and bake for appx. 20 min. or til chicken is cooked thoroughly.
You could also grill you chicken which I did.
To serve, spoon a generous serving of salsa on top of chicken.

Mango Salsa:

2 mango's, peeled, pitted, and cut into 1/4" cubes
3 T lime juice
1-2 jalapeno chilies, seeds and membranes removed, minced
3 green onions, finely sliced
2/3 C lightly packed fresh cilantro leaves, stems discarded, coarsely chopped.

Sunday, August 8, 2010

Cowboy Caviar

1 can black beans, drained
3 large tomatoes, chopped
3 large avocados, chopped
2 Tbs chopped green onions
1 package dry Italian dressing
2 Tbs olive oil
1/4 cup white vinegar
3 Tbs water

In a large bowl mix corn, peas, tomatoes, avocados and
onions. In another bowl mix the dry Italian dressing,
olive oil, vinegar and water. Pour the dressing over the
vegetable mixture and toss until evenly coated.
Serve with tortilla chips.

Wednesday, August 4, 2010

Cookie Marshmallow S’mores

Here is a fun and yummy summer activity.
Click here to find out how to make
these yummy cookie marshmallow S'mores.

Picture from Snack Picks

Tuesday, August 3, 2010

Balsamic Chicken with Tomato and Mozzarella Topping

Recipe from Favorite Family Recipes

Grilled Balsamic Chicken:
1 pkg Good Seasons Italian dressing
1/4 c. olive oil
1/2 c. balsamic vinegar
Marinate for at least an hour then grill over medium heat.

Tomato and Mozzarella Topping:
6 large tomatoes, diced
8 sticks of mozzerella string cheese, cut into rounds
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
¼ cup olive oil
salt and pepper to taste
Mix together and marinade for at least an hour before serving.

Serve hot chicken over a bed of arugula then top with

chilled tomato and mozzarella mix.

Friday, July 30, 2010

Apricot fruit leather

My in laws have a couple of apricot trees in their yard.
While visiting them we helped picked apricots
and I learned how to make apricot leather.
Apricot Leather is basically a large fruit roll up.

1 teaspoon lemon juice
2 cups pitted and diced fresh apricots
1/2 cup white sugar

Preheat the oven to 150 degrees or the lowest setting you have.
Cut the apricots in half and take out the pits.
Combine lemon juice, apricots and sugar in blender. Blend
until mixture smoothed. Cover a cookie sheet with a
layer of plastic wrap (helpful tip is to tape the sides).
Pour the pureed fruit onto the plastic and spread evenly
to within 1 inch of the edge. Bake for 4 to 6 hours in
the preheated oven, until the puree has dried and is no
longer sticky. Once dry, you can cut it into strips
and wrap in wax paper. Store in an airtight container.

Thursday, July 29, 2010

Easy Mandarin Orange Salad

You need...
- your favorite salad greens (I use a spinach & spring mix mix.)
- a can of mandarin oranges (You could use less, but why? They're so yummy!)
- candied almonds (heat a skillet...add slivered "raw" almonds + a bit of sugar & stir until only takes a minute or on wax paper or foil)

You can also add...
- chopped green onion (I usually leave them out.)

Toss toss toss. The orange juice is the dressing, which is what I love most about it. Dressings are always too gloppy, too thick or too tart for me. The orange juice is a perfect dressing.

Recipe and photos from my friend, Natalie, at 100 Percent Cottam

Tuesday, July 13, 2010

Recipes for the Grill

Easy Grilled S'mores from Reynolds

4 sheets (8x12-inches each) Reynolds Wrap
Heavy Duty Aluminum Foil
4 graham crackers, broken into halves
2 milk chocolate candy bars, divided in half crosswise
4 large marshmallows

Preheat grill to medium
For each S′more, top one graham cracker square with one
candy bar half, one marshmallow and another graham
cracker square. Repeat with remaining graham crackers,
candy and marshmallows.
Center one S′more on each sheet of Reynolds
Wrap Heavy Duty Aluminum Foil.
Bring up foil sides. Double fold top and ends to
seal packet, leaving room for heat circulation inside.
Repeat to make four packets.
Grill 4 to 5 minutes in covered grill

Banana Boats from Taste of Home

Click here to get recipe

Friday, July 2, 2010

4th of July Centerpieces

Make these super cute and easy centerpieces
for your 4th of July table.
For this centerpiece visit Makes and Takes for
the instructions.
I love this centerpiece. Just add any red,
white and blue candy to a dish and top with red
licorice for fireworks. Now you have a cute
centerpiece you can eat. Idea from

Tuesday, June 29, 2010

Red, White, and Blue Strawberries

Check out these super cute strawberries
from Rachel Ray.
Dip strawberries into melted white
chocolate and roll in blue-colored sugar.

Monday, June 28, 2010

Smores on a stick

I got this cute idea from Whimsical Creations
My boys had a blast making these.

large marshmallows
melting chocolate
graham crackers
lollipop sticks

Crush graham crackers and add sprinkles.
Put a lollipop stick in each marshmallow.
Melt chocolate and dip marshmallow in
the chocolate and roll in graham crackers.
Place on a cookie sheet and put in the fridge
for the chocolate to set up.

Sunday, June 27, 2010

Pretzel Sparklers

Make this cute treat for the 4th of July
Idea and picture from Martha Stewart

Wednesday, June 23, 2010

Zesty Penne

3 cups penne pasta, uncooked,
1 lb. Italian sausage
1 each green and red bell pepper, cut into thin strips
1 jar (26 oz.) spaghetti sauce
4 oz. cream cheese
1/4 c. shredded Parmesan cheese

Cook pasta as directed on package. Meanwhile,
cook sausage in a large skillet on medium heat for
about 8 min. or until done. Add bell
peppers; cook and stir until crisp-tender. Stir in
spaghetti sauce. Cook until heated through. Add
cream cheese and cook until melted, stirring frequently.
Drain pasta. Add to sausage mixture. Mix together
and top with Parmesan cheese.

(Printable Recipe)

Tuesday, June 15, 2010


Better Homes and Garden has
some great mix in ideas for lemonade.
I can't wait to try the blackberry lemonade
and the raspberry lemonade.
Check here for more

Monday, June 14, 2010

BBQ Potatoes

-4 medium red potatoes, cut
into 3/4-inch cubes
-1 tablespoon vegetable oil
-2 tablespoons McCormick Grill
Mates Barbecue Seasoning
or 2 tablespoons McCormick
Grill MatesRoasted Garlic & Herb Seasoning
-1 large onion, cut into thin wedges

1. Toss potatoes with oil in large bowl. Add Seasoning;
toss to coat evenly.
2. Place potatoes and onions on large wide sheet of
heavy duty foil. Bring up foil sides; double fold top
and ends to tightly seal packet.
3. Grill over medium-high heat 30 to 35 minutes or
until potatoes are tender, turning packet over halfway
through cook time.

Recipe and picture from McCormick

Sunday, June 13, 2010

Father's Day Cakes

Matt from Tiepedia emailed me about some
Father's day cakes he had on his site. Click here
to check out some of the cute cakes you could make
for your dad.

Monday, June 7, 2010

Very easy thumbprint cookies

1 (17 1/2 ounce) package Betty Crocker sugar cookie mix
1/2 cup butter, melted
1 egg
3 tablespoons flour
1/3 cup raspberry jam (or any flavor you prefer)

Pre-heat oven to 375°F. In large bowl, stir cookie mix,
butter, egg and flour until soft dough forms.
Roll dough into 3/4 inch balls; place 2-inches
apart on a greased cookie sheet. Using thumb
make indentation in center of each cookie.
Spoon about 1/4 teaspoon jam into each indentation.
Bake 8 to 10 minutes or until edges are light golden

Broccoli Orange Stir-Fry

Recipe and picture from Uncle Ben's
Check out their site for more yummy and
healthy recipes.

1 package UNCLE BEN’S Whole Grain White Long Grain
1/2 lb. chicken breast cut into bite-size pieces
2 heads broccoli florets cut
1 can mandarin oranges (6.1 oz.), reserve half the syrup
1/4 cup soy sauce
2 Tbsp. oil

1. Prepare rice according to package directions.
2. Add oil to large saute pan and heat over medium high heat.
3. Add chicken, broccoli and soy sauce to pan and stir-fry until chicken is cooked.
4. Add mandarin oranges with half the syrup. Cook another 2 minutes or until sauce thickens.
5. Serve stir-fry mixture over rice

Thursday, May 20, 2010

Guilt free Pita pizzas

1 pkg. flatbread pitas (the flatbread without the "pocket")
pizza sauce
turkey pepperoni
zucchini, sliced
mushrooms, sliced
mozzarella cheese, shredded
tomatoes, sliced
Italian seasoning
Parmesan cheese

On the flatbread, layer the pizza sauce, pepperoni, zucchini,
mushrooms and cheese. Place sliced tomatoes over the top.
Sprinkle on Italian seasoning and Parmesan cheese then
bake at 375-degrees for about 8-10 minutes.