Rotisserie Chicken Spaghetti

This is SO good. Thanks Tiffany for this awesome recipe. My whole family loved it!

1 Rotisserie Chicken
1 1/2 lb. spaghetti
1-2 Tablespoons butter
1/2 small onion
1 green bell pepper
1 cup mushrooms
1 can cream of mushroom
1 can cream of chicken
1 can cream of celery
3/4 block of Velveeta cheese

-Boil your pasta as directed on the package

-In the mean time, de-bone your chicken into bite sized pieces and dice or roughly chop, your vegetables, and cube your Velveeta.

-Drain your pasta and rinse with cold water to ensure it does not stick together. Return to stock pot and set aside.

-In a large frying pan or skillet, melt your butter over medium high and toss in your onion, mushroom and bell pepper. Saute until softened and opaque. Your kitchen will smell wonderful!

-Add in your soups, and cubed Velveeta cheese. Stir constantly until all melded together. Add in your chicken, stir.

-Pour the soup/sauce mixture over your noodle in the stock pot. Grab some tongs and mix it all up until it is all blended.

-Serve with some fresh french bread and enjoy!

Egg Salad BLT's

Recipe and picture from Our Best Bites

A yummy way to use up those

hard boiled eggs. :)

1/4 cup mayonnaise
3 tablespoons thinly sliced green onions
3 tablespoons sour cream
2 teaspoons Dijon mustard
1/8 teaspoon freshly ground black pepper
Dash of salt
1/4 teaspoon grated lemon rind
8 hard boiled eggs
4 Rolls, (or firm sandwich bread)
8 bacon slices, cooked
8 slices tomato
4 large lettuce leaves

Combine mayo, sour cream, green onions, Dijon, salt, pepper,
and lemon in a medium bowl. Stir to combine well.
Coarsely chop eggs and add to mayo mixture. Stir gently to combine.
Arrange rolls or bread on work surface. Top each bread slice with
about 1/2 cup egg mixture, 2 bacon slices, 2 tomato slices,
a lettuce leaf, and top half of roll. Serve sandwich immediately.

Curried Coconut Chicken

This is a fabulous recipe I tried from allrecipes.com last week. Enjoy!

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Directions

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Ham and Cheese Crescents

1can (8 oz) Pillsbury® refrigerated crescent dinner rolls
8 thin slices cooked ham (8 oz)
4 thin slices Cheddar cheese (4 oz), each cut into 4 strips



Recipe and picture from Pillsbury
A great recipe for using up some of that
leftover ham from Easter.

Heat oven to 350°F. Separate dough into 8 triangles.
Place 1 piece of ham on each triangle; place 2 strips of cheese
down center of ham. Fold in edges of ham to match shape of
dough triangle. Roll up each crescent, ending at tip of triangle.
Place with tips down on ungreased cookie sheet. Bake 15 to 19 minutes
or until golden brown. Immediately remove from cookie sheet.
Serve warm.

April Fools Berry Soda

Picture and recipe from Taste of home

Don't forget tomorrow is April fools! This drink would be

perfect for April fools. Another idea is to mix up your meals

like serving dinner for breakfast and breakfast for dinner.

Happy pranking!

2 packages (3 ounces each) strawberry gelatin
3/4 cup sliced fresh strawberries
3/4 cup fresh raspberries
3/4 cup fresh blueberries

Directions
Prepare gelatin according to package directions. Refrigerate until partially set, about 2 hours. Stir in berries. Pour into six tall drink or soda glasses. Insert a straw into each glass. Refrigerate until set. Yield: 6 servings.

Pumpkin Snack Muffins

1 1/2 cups oats (ground in a food processor for 2-3 minutes)

1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vanilla yogurt
2 large eggs
1/2 cup honey

1 cup canned pumpkin
2 T. chopped almonds or walnuts

Preheat the oven to 350 degrees. Mix dry ingredients. Mix wet

ingredients. Mix together. Add nuts. Stir well. Scoop into muffin tins.

Bake 20 to 25 minutes.

We have a winner!

The spring surprise winner is Audrie!! Congrats!

Please e-mail me your mailing info. to:
brysonmelissa@hotmail.com

Thanks everyone for playing. Look for more giveaways
coming soon!

Healthy Veggie Tostadas

Corn tortillas
Refried Beans

Toppings:

Cheese, shredded
Lettuce, shredded
Pico de gallo
Salsa
Avocado, chopped
Fresh lime juice

Preheat oven to 450. Spray both sides of the corn
tortillas with cooking spray. Place tortillas on a
baking sheet. Sprinkle cheese on top of tortillas
and bake for 5 to 8 minutes until cheese is melted.
Prepare your toppings. Heat up the refried beans
in a microwave safe bowl. Stir. Take a corn tortilla
and spread refried beans over the top and add whatever
toppings you like.

Bunny's Favorite Pizza

Recipe and picture from Very Best Baking

1 pkg. (16.5 oz.) Refrigerated Sugar Cookie Bar Dough
18 NESTLÉ BUTTERFINGERS or CRUNCH Nest Eggs, unwrapped

and cut in half
NESTLÉ NESQUIK Chocolate Flavor Syrup
Colored candy sprinkles (optional)

Preheat oven to 325° F. Grease a 9-inch-round baking pan.
Press 20 squares of dough onto bottom of prepared pan.
Arrange Nestlé Nest Eggs evenly over dough. Crumble remaining
dough over Nestlé Nest Eggs; lightly press down on dough.
Bake for 30 to 35 minutes or until top is golden and wooden
pick inserted in center comes out clean. Cut into wedges
when completely cooled. Drizzle with Nesquik and sprinkle
with candy sprinkles before serving.

Blueberry & Banana Salad

2 cups sliced bananas
1-1/2 cups fresh blueberries
1 can (11 oz.) mandarin oranges, drained
½ cup miniature marshmallows
1 Tbsp flaked coconut
½ cup sour cream

In a bowl, combine the bananas, blueberries oranges,
marshmallows and coconut. Gently fold in the sour cream.
Refrigerate.

It's that time again......

It's time for a spring surprise

giveaway from This Mama Loves

to Cook. Just leave a comment

by March 31st to enter the giveaway.

I'm not telling or showing what I'm

giving away but it will be something

fun for you to use in the kitchen. :)

Red Lobster Cheddar Bay Biscuits

2 1/2 cups Bisquick baking mix
4 tablespoons cold butter
1 cup sharp cheddar cheese, grated
3/4 cup cold whole milk
1/4 teaspoon garlic powder

Brush on top:

2 tablespoons butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
1 pinch salt

Preheat oven to 400°F. Combine Bisquick and cold butter.

Don't combine too thoroughly. There should be small chunks

of butter about the size of peas. Add cheddar, milk

and 1/4 tsp garlic. Mix by hand until combined, but

don't over mix. Drop 9 equal portions onto greased

cookie sheet. Bake for 15-17 minutes or until tops are light brown.
Melt 2 Tablespoons butter in a bowl. Stir in 1/2 tsp garlic powder

and parsley flakes. Use a pastry brush to spread garlic butter

over tops of biscuits.

Recipe and picture from RecipeZaar

Cilantro Lime Rice

3 cups of hot long grain rice
2 small limes (or 1 large lime)
1 teaspoon lime zest, minced
1/2 cup of chopped fresh cilantro
1 teaspoon salt (to taste)

Once your rice is cooked fluff with fork. Add lime
juice, zest, cilantro and salt. Stir well. Serve warm.

Rainbow Fruit

Here's a really healthy snack for St. Patricks Day (or any day). A

Rainbow fruit platter! I've seen this on other blogs and thought

it was such a cute idea. My boys loved it! It's super simple to do.

You just take different colored fruits of your choice and make a

rainbow. You can also put some gold coins at the end of your rainbow.

Marinated pork tenderloin

This is a delicious recipe I tried out from allrecipes.com last week. The whole family LOVED it! Sweet, tender, and tasty.

1/4 cup soy sauce
1/4 cup packed brown sugar
2 tablespoons sherry(I omitted this)
1 1/2 teaspoons dried minced onion
1 teaspoon ground cinnamon
2 tablespoons olive oil
1 pinch garlic powder
2 (3/4 pound) pork tenderloins


Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.

Preheat grill for high heat.

Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.