Boneless Chicken Cacciatore

I'm always up for trying new things. This is one I've never had before, thought it sounded good... and it was! Yay! I love it when that happens. :)

I got a new crock pot for Christmas and have been trying to find good recipes to make with it... I've made a few that I wasn't too happy with (the reason for my lack of posting)... Maybe I'll try those again with a few tweaks... but til then, here is the first crock pot recipe for this blog.

Ingredients:

6 chicken breasts, boneless (sliced in half)

olive oil

1 cup yellow onion, chopped

32 ounces tomato sauce

2 tsp dried oregano

2 tsp dried thyme

2 tsp salt

2 tsp pepper

2 tsp garlic, minced

6 ounces sliced mushrooms (can/jar)

1 cup green pepper, chopped

1/4 cup dry red wine (optional)

Directions:

1- Coat bottom of a skillet with olive oil, heat on stove top set to medium heat, and brown chicken on both sides.

2- Drain and add chicken to crock pot.

3- Combine all other ingredients with chicken.

4- Cover and cook on Low for 5-7 hours or on High for 2-3 hours.

5- Serve over any pasta. (or rice, or nothing... whatever you want.)

Optional- Sprinkle Mozzarella cheese on top.

Wah-lah!

* Looking for BREAD STICKS to go with it? Try THESE ones! *

I seriously love it when my food it pretty and colorful when I cook. :)

Creamy White Chicken Chili

Mmmm... gotta love some warm chili in these cold days we've been having. This is just what I needed. It's got a great spicy kick to it which I love (but you can opt out on that if you want.)

Thanks Kaleena for this recipe!

(sorry this pic doesn't do it's deliciousness justice.)

Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 tsp garlic powder OR 2 cloves fresh garlic, finely minced
1 Tbsp oil
2 cans (15.5 oz each) Great Northern Beans, rinsed and drained
1 can (14.5 oz) chicken broth
2 cans (4 oz ea) chopped green chiles (if you like less spicy, just add one can)
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup Sour Cream
1/2 cup Whipping Cream
Cilantro, for garnish (optional)

Directions:

• In a large saucepan, saute chicken, onion and garlic  in oil until chicken is no longer pink.
• Add beans, broth, chiles, and seasonings.
• Bring to a boil.
• Reduce heat; Simmer, uncovered for 30 minutes. Remove from the heat.
• Stir in Sour cream and whipping cream.
• Garnish with cilantro if desired. Serve.

This is also great served with tortilla chips!

Kyron's pick...

Sweet and Sour Chicken

Marinate 1 1/2 cups cubed chicken in:

1 egg- beaten

2 Tbsp oil

1 tsp soy sauce

2 tbsp cornstarch

1 tsp salt

1/2 tsp butter

marinate for 30 min, then dip chicken in the batter

batter: 3/4 cup flour

2 Tbsp corn starch

1 tsp soda

1 cup water

1 tsp salt

Deep fry until golden brown

sweet and sour sauce

1 cup sugar

1 cup chicken broth

3/4 cup vinegar

2 tsp soy sauce

1 tsp salt

1 clove garlic

bring to a boil. combine 3/4 cup corn starch and 1/4 cup water. add to boiling sauce. stir until thick. add chopped green pepper and pineapple. serve over chicken and rice.

my kids could not get enough of this! they loved it. i doubled the chicken and we almost ate it all!

Creative Cake ideas

I'm a fan of Cake Boss. I admit it. :)

I try to be AS creative, but I lack some skill and still need a lot of practice.

But here are some cakes I've made if you ever need ideas.

Pirate cake

 Zombie cake

 Mud Wrestling

 Princess castle

Dump truck

 

Race track 

 

Elephant

Spritz

Spritz -

1 1/2 cups butter or marg.

1 cup sugar

1 tsp. baking powder

1 egg

1 tsp. vanilla

1/4 tsp. almond extract - i add more almond probably triple, i didn't really measure just to taste

3 1/2 cups flour

Beat butter. add sugar and baking powder. Mix. Beat in egg, vanilla, almond until combined. Mix in flour. use a cookie press to make shapes. bake at 375 for 8 -10 min.

you can't tell very well in the picture but I added green food coloring to give the trees some color.

"The Best Ever" Sugar Cookies

These live up to their title, Best Ever.
I got this recipe from Tessa.
They are SOOOOO good!

Cookies:
3 C Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1 C Butter
2 Eggs
1 C Sugar

Icing:
2 Tbsp Butter
3-4 oz Cream Cheese
2 C Powdered Sugar
1-2 Tbsp Evaporated Milk (I've used normal milk and it turns out great too.)

Do:

• Sift dry ingredients together (excluding sugar). Cut in butter. (to look like corn meal)
• In separate bowl, mix eggs and sugar. Beat well.
• Blend two together.
• Chill 1 hour.
• Roll out flat with roller (add a lil flour to counter and dough to keep from sticking). Cut with cookie cutters.
• Bake @ 375 for 6-8 minutes.
• Frost when cooled.
• Wha-la!!! Delicious!

Glazed Mini Meatloaves

If you're not a meatloaf fan...  you will be after you try these!
I for one, LOVE meatloaf. (just ask my mom. :) )
But these will now replace ANY meatloaf I've ever had. SOOOOO GOOOOD!
They'd make for great burgers on the grill too. (I know my aunt uses meatloaf recipes for her burgers.)

Makes 4-5 mini meatloaves

Meatloaves:
17-20 saltine crackers, crushed fine (about 2/3 cup)
1/4 cup whole milk
1/3 cup minced fresh parsley
3 tablespoons Worcestershire sauce
1 large egg
1 1/2 tablespoons Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds ground meat
2 teaspoons oil

Glaze:
1/2 cup ketchup
1/4 cup packed light brown sugar
4 teaspoons cider vinegar

• Adjust an oven rack to the middle position and heat the oven to 425 degrees. Stir cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper together in a large bowl. Add ground meat and combine until uniform. Shape mixture into oval loaves.

• Heat oil in 12-inch nonstick skillet over medium heat until the oil is rippling. Add meatloaves (without letting them touch sides) and brown well on one side, 3-5 minutes. Carefully flip loaves over and tidy up edges using a spatula (I didn’t need to do this – my meatloaves managed to hold their shape really well). Brown on this side for another 2-3 minutes.

• Meanwhile, mix glaze ingredients together until smooth. Transfer mini meatloaves to a foil-lined baking pan and spoon the glaze over the top of each meatloaf. Bake for 18-20 minutes, until the center of the loaf registers 160 degrees on an instant-read thermometer (or do like I do and cut one of the little babies open and if it looks done – pull ‘em out of the oven!).

Chicken Tortilla Soup 2

So I promised you another good Tortilla Soup Recipe, and here it is! Again, another easy and delicious recipe. It makes a lot, and leftovers are just as delicious!
Find the other recipe HERE.

I didn't have any avocados, or my picture would be much prettier. :)

I LOVE it when my food is beautifully colorful! :)

Ingredients:

Servings: 10

Servings Size

• 
  

• 2 teaspoons olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 medium jalapeno pepper, chopped
• 1/2 medium green pepper
• 4 small boneless skinless chicken breasts
• 2 cups frozen corn
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 4 (14 ounce) cans chicken broth
• 2 (14 ounce) cans diced tomatoes
• 2 (8 ounce) cans tomato sauce

Toppings Optional

• 1 cup non-fat tortilla chips
• Avocado
• Lime  

Directions:

Prep Time: 15 mins
Total Time: 1 1/4 hr

1. Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.
2. Add all the rest of the ingredients to the large pot and bring to a boil.
3. After about 15 minutes, remove the chicken breasts and shred.
4. (Two forks work well to pull the chicken apart!).
5. Return shredded chicken to the pot and simmer an additional 45 minutes.
6. Serve with additional toppings if desired.
7. Enjoy!

Skillet Chili Mac

Can't go wrong with this!
If you make hamburger helper's... once you try this, you won't want to go back. And if you do, something might be wrong with ya. :)

Serves 6

**If you want a traditional chili mac, omit the corn, chiles and cilantro**

1 tablespoon vegetable oil
1 pound ground beef
1 onion, minced
3/4 tablespoon chili powder (add more if you want more heat)
1/2 tablespoon ground coriander (substitute ground cumin for a smokier flavor)
1/2 teaspoon salt
3 garlic cloves, minced
1 tablespoon brown sugar
2 8 oz. cans tomato sauce
2 cups water
8 ounces (2 cups) elbow macaroni
1 cup frozen corn
1 4.5-oz can chopped green chiles
2 tablespoons fresh cilantro, chopped
2 cups shredded cheese (I used a combination of cheddar and monterey jack but you can use pepper jack or a mexican shredded cheese blend)

• Heat oil in a 12-inch non-stick skillet over medium heat. Add the ground beef, onion, chili powder, coriander, cumin and 1/2 teaspoon salt. 
• Cook the ground beef until it is no longer pink. 
• Drain off any excess fat or grease (the amount will depend on how lean your beef is). 
• Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. 
• In larger pan, mix tomato sauce, water, and macaroni. Stir in ground beef mix. Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 10-15 minutes.
• Stir in 1 cup of the cheese, frozen corn, green chiles and cilantro and sprinkle remaining 1 cup of cheese over the top. 
• Cover and let sit off the heat until the cheese melts, about 2 minutes.

Pumpkin and cream cheese whoopie pies!

Cakes:

3 c flour

1tsp baking soda

1tsp baking powder

1tsp salt

2tbsp cinnamon

1/2tsp nutmeg

1tsp ginger

1 c oil

1 c dark brown sugar

1 c white sugar

3 c pumpkin

1tsp vanilla

2 eggs

Whisk together all the dry ingredients, set aside. in large bowl beat sugars and oil. add pumpkin, mix well. add vanilla and eggs. slowly add flour mixture and mix until combined. use 1 tablespoon or 1/2 tablespoon scoop and scoop into balls on pans. bake 350 for 10 to 14 min. (i used the smallest cookie scoop I have, not sure what size it is)

Filling:

1/2 c butter

1 8oz cream cheese

3 c powdered sugar

1/2 t maple extract or 1 tbsp maple syrup

1tsp vanilla

beat butter on high add cream cheese and beat well and rest of ingredients. pipe onto one side of the cookie, place another cookie onto!!

3-Ingredient Pumpkin CC Cookies

These are seriously ONLY 3 ingredients! Lovin that! Technically, if you don't want the chocolate chips... then it's a 2-ingredient cookie. Ha ha. And they are super soft. Yum!

You need:
15 ounces of Pumpkin (pure Pumpkin, not pie filling)
1 box of spice cake
1 bag of choc chips, milk or semi-sweet

This pic shows a LARGE pumpkin can... for a double batch...

Do:
1. Mix pumpkin with spice cake mix.
2. Fold in choc chips. Quantity is up to you.
3. On un-greased cookie sheet, drop teaspoon-sized portions of mix.
**Note: cookies cook pretty true to form how you put them on the sheet, so don't leave them to much like a 'ball', flatten a little bit so they cook evenly.
4. Bake @ 350 for 15-20 minutes. Time will depend on size of cookie, your oven, type of cookie sheet, etc.. Mine cooked perfectly at 18 minutes.

Stuffing Stuffed Chicken

Easy and delicious! Just how I like it. :)

 

Ingredients:

4-6 Chicken Breasts, boneless/skinless
1 box chicken flavored stuffing (like Stove Top)
Family size Cream of Chicken Soup
Paprika
Salt/Pepper

To do:

1. Cook stuffing as directed.
2. Flatten Chicken breasts. Lay a piece of wax paper on counter, then a piece of saran wrap. (This isn't mandatory, it just helps make less of a mess.) Place chicken breast on sheets, and fold them over. Beat chicken with flat side of meat mallet, or a can of vegetables (or something) works too. Just make chicken thin, even, and flat. Sprinkle with salt and pepper.


3. Put a little bit of Cream of Chicken soup on bottom of 9x13 baking dish.
4. Spoon a couple spoonfuls of stuffing onto flat chicken, and roll it up. (you can use a toothpick to pin shut if you need to) and place in pan seam-side down.

5. Spread the rest of the Cream of Chicken soup over chicken.
6. Sprinkle with Paprika, if you want.
7. Bake @ 350 for 1 hour (or until chicken cooked til no longer pink)
ENJOY!
*Opt- warm up a small can of CofC soup, mixed with a little milk, for extra sauce.

Ranch Ham and Broccoli pin wheels

Ranch Ham & Broccoli Pinwheels

1 recipe for rolls or homemade bread (I used a wheat bread recipe)
Filling Layer:
12 oz. cream cheese
1/4 c. mayonnaise
1/4 c. butter
1 ranch dressing packet
1 t. parsley (dried or fresh)
1/2 t. garlic powder
1/2 t. black pepper
Dash of cayenne

Inside:

2-3 c. Ham, chopped

2 c. Broccoli (fresh or frozen--just chop up pretty fine) I didn't chop up fine enough. to was chunky
1/2 Red Bell Pepper, finely chopped 1/4 c. green onions, sliced
2-3 c. shredded colby or cheddar cheese (you could also use parmesan cheese--the more cheese the better in my book!!)

Make the dough as you would normally. Once the dough has risen for the first time, punch it back down and divide into your two large mounds (each mound will make about 12-15 pinwheels). Roll the dough into a large, thin rectangle (get it as thin as you can--about 1/8 inch thick).

Mix the filling ingredients together and spread half of the mixture over the rectangle dough evenly. Sprinkle the ham, vegetables and cheese over the filling on the dough. Roll the dough like you would a cinnamon roll, tucking each roll in as tightly as you can. Once you have a long log of the pinwheel, begin cutting pieces into 1 inch thick slices. Place the slices face up on a greased cookie sheet. Place cookie sheets of pinwheels into the oven at 170 degrees. When slices have doubled in size, turn the oven to 350 degrees (without opening the oven door) and bake for 20-30 minutes, or until lightly golden on top.

Chicken Tequila Fettuccine

The other night, mom and I went to California Pizza Kitchen with my step brother and his wife. I asked our server what his favorites were, and when he mentioned this one it stuck. And now, it is one of MY favorites. I scarfed down the whole thing! (plus dessert) My brother asked if I were "with child"..... and just so we're clear, I'M NOT. I'm just a pig. :)

this pic is from their menu.

Within 5 minutes of getting to my brother's house, my awesome sis-in-law found a recipe for it online. I couldn't wait!  I made it tonight. It is delicious!!!! Be sure to read my * notes at the bottom for those of you concerned about the alcohol, and some other tweeks I may have made. So without further ado, here you go.

 Ingredients:

1 lb dry (or 2 lbs fresh) spinach fettuccine *

1 1/4 pound chicken breast, diced

1/3 cup chopped fresh cilantro

2 tablespoons chopped cilantro reserved for garnish

2 tablespoons minced fresh garlic

2 tablespoons minced jalapeno pepper (seeds and veins removed)

3 tablespoons unsalted butter (reserve tablespoon for saute ) **

1/2 cup chicken stock

1 1/2 cup heavy cream

2 tablespoons gold tequila ***

2 tablespoons freshly-squeezed lime juice

3 tablespoons soy sauce (low sodium of course)

1/4 medium red onion, thinly sliced

1/2 medium red bell pepper, thinly sliced

1/2 medium yellow bell pepper thinly sliced

1/2 medium green bell pepper, thinly sliced

Directions:

1. Boil salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked ahead of time, rinsed and oiled and then reheated in boiling water.

2. Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes.

3. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.

4. Pour soy sauce over diced chicken; set aside for 5 minutes.

5. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have become limp, add chicken and soy sauce; toss and add reserved tequila/lime paste and cream.

Doesn't this look beautifully delicious!?

 6. Bring the sauce to a boil; boil until chicken is cooked through and sauce is thick (about 3 minutes).

7. Toss with drained spinach fettuccine and reserved cilantro, and squeeze a lil more lime if desired.

Not as pretty as their picture... but you get the idea.

* Noodles. Walmart did not have the spinach noodles. (go figure) So I used the regular. Still delicious, but I really like the spinach noodles.

** Canola oil can be used to sautee, instead of butter. Keeps it a little bit healthier.

*** Alcohol. Even though the alcohol will be cooked out of it, if by personal choice you don't want to use it, comments on the recipe said it was still delicious without it. Plus, if no one in your household is a drinker, it'd be an expensive purchase to only use 2 Tbsp of a whole bottle. So up to you.

Bacon Lettuce Wraps

My husband made these for me when we first started dating... and they were SO good that we eloped shortly after. They totally sealed the deal. :)

 

Pretty simple. You need:
water
1 pkg regular bacon, cut pieces into thirds
brown sugar
lettuce, green or red leaf
cooked rice

• In a FRYING pan, bring water and brown sugar to a low boil. (amount depends on your liking for taste. I started with 1 cup water and 1 cup brown sugar.)
• Cook bacon, until cooked thoroughly, in boiling mix. (I started with about 5 pieces, then tasted one, and decided to add a lil more brown sugar... up to you.)
• Rinse lettuce.
• Pile it all together and enjoy! -Can be a little hard to eat. Roll it like a burrito, or fold it like a taco, and shove it in. If that's too hard, or if you'd prefer, I'm sure it'd be delicious all chopped up in a bowl like a salad.

We like things a lil spicy around our house. We like to add this Korean hot paste too our wraps. A little goes a LONG way, as far as temperature goes. My bro in-laws have also used Tapatio and Chalula. Just some thoughts for ya if you want to spice it up.

Linguine carbonara

Ingredients

• 1/2 pound uncooked linguine
  
• 1/2 Tab olive oil
• 1/4 pound bacon, diced
• 1/2 cup 2% milk
• 2 egg yolks
• 1/2 cup grated Parmesan cheese
• salt and black pepper to taste
  
• 1/2 cup frozen peas, (if you like)
• 1/2 tea of fresh chopped garlic
  

Cook linguine in a pot of lightly salted boiling water until al dente.

Meanwhile heat the olive oil in a frying pan and saute the bacon for three minutes until browned. 

Add chopped garlic and saute for a minute.

In a bowl whisk together the milk, egg yolks and cheese, salt and pepper.

Once cooked, drain the pasta, save a tablespoon of pasta water in the pot to help thicken the sauce. 

Return the pasta to the pot, immediately stir in the egg and cheese mixture until well combined. 

Add the bacon and oil mixture, ( you dont have to add all the oil if you dont want it just gives it more flavor) Toss with pasta and sauce and heat through gently, til the cheese melts and the sauce thickens up.

(if you heat too high the eggs will scramble).

If you are adding peas put them in a bowl and add a tab of water and microwave for about a min and drain, then add to the pot. 

If the sauce gets too thick add a little more milk.

Oreo Truffles

These are so good! Great for Oreo lovers!

Everyone always asks for this recipe!

Hope you enjoy it!

• 8 oz. cream cheese ( soft room temp)
  

• 1 pack of Oreos

• 1 pound of vanilla almond bark
  

• 1/2 pound chocolate almond bark
  

1- Separate the filling from the cookies and save the filling in a bowl. 

2- Grind Oreos to find powder in food processor. 

3- With a mixer, blend the saved cookie filling and cream cheese together until thoroughly mixed, then mix in the ground up cookies(there should be no white traces of cream cheese). 

4- Roll into small or large balls and place on wax-lined cookie sheet. Chill 45 minutes.

5- Line two cookie sheets with wax paper.
6- In double-boiler (or microwave), melt vanilla almond bark . Dip balls and coat thoroughly. With slotted spoon or fork, lift balls out of bark and let excess drip off. Place on wax-paper-lined cookie sheet.
7- In separate double boiler, melt chocolate bark.
8- Using a fork, drizzle chocolate over balls. (or place chocolate in a small baggie, cut a small piece of corner off, and drizzle) Let cool.
Store in airtight container, in refrigerator

Snickerdoodle Cupcakes

Recipe yields 28 standard cupcakes

Cupcakes:

• 1 1/2 c. all-purpose flour

• 1 1/2 c. cake flour

• 1 tsp. baking powder

• 1/2 tsp. salt

• 1 tbsp. ground cinnamon, plus 1/2 teaspoon for dusting*

• 1 c. unsalted butter, room temperature

• 1 3/4 c. sugar, plus 2 tablespoons for dusting*

• 4 large eggs, room temperature

• 2 tsp. pure vanilla extract

• 1 1/4 c. milk

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt and 1 tablespoon cinnamon.

2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.

4. To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A)*, pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.*

7 minute frosting (or 10-12 min):

• 2 large egg whites

• 1 1/2 c. sugar

• 2 t. light corn syrup

• 1/4 t. cream of tartar*

• 1/2 tsp. vanilla

1. Combine egg whites, sugar, corn syrup, cream of tartar, and 5 tbsp. of cool water in a heat proof bowl set over the top of a pan of boiling water.

2. Using handheld mixer, beat on low 4 mins. Beat on high 3 mins until soft peaks form. Remove from heat, add vanilla and beat for additional 3-5 mins...therefore 10-12 min frosting. Decorate cupcakes immediately

Breadsticks

This is from my friend Brandi. I've made these often. They are pretty easy, and I usually have all the ingredients at a given time.

What to do:
1 Tbsp (1 packet) yeast, rapid rise
1 1/2 C warm water
Mix.
Add:
2 Tbsp sugar
1/2 tsp salt
3 1/2 C flour

Knead 3 minutes. Let rise 10 min.

Make topping:
1/4 C butter
1/4 C Parmesan cheese (from shaker)
1/4 C Mayo

Roll dough flat onto cookie sheet.
Spread topping.
Cut with pizza cutter.
Let rise again.

Bake @ 350, 20-25 min or til golden brown.
Sprinkle with garlic salt and parsley.

Eat up!

Classic Italian Lasagna

Ok, so I've never made lasagna before. Why should I when Stouffer's make's a great frozen one? :)

But someone asked me the other day if I had a good recipe for one... so I began my search. I didn't search too long because I have a GO-TO blog. It seriously rocks! I have found so many recipes there that I LOVE. (this is where I found the Sweet and Sour Chicken too)

 I'm posting her picture because I forgot to take some. 

I LOVED THIS!! DELICIOUS!  BUT, just a warning, it takes a while to prepare. So plan some time (few hours) or you can prepare the sauces when you do have time, then later layer it up in the pan and cook like I did... turned out fine. Better than fine! I also used the No-boil noodles (have never heard of them before) and was nervous about it, but they turned out great! One less step to do, I'm all over that!

And since there are SO many directions... I'm just posting the link. Let me know what you think if you make it!

Go here: Classic Italian Lasagna

Also made some yummy bread sticks to go with it. Go here: Breadsticks

Sweet and Sour Chicken

OMG!!! This is so freaking good! I'm already looking forward to making it again.

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
oil

• Cut boneless chicken breasts into chunks. Season with salt and pepper. 
• Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. 

• Place in a single layer in a baking dish.
• Mix sauce ingredients (below) together and pour over chicken.

Sauce:

Cook the sauce on the stove top at a simmer for 8-10 minutes until it reduces and thickens. Pour over chicken and bake. If you like extra sauce, double ingredients - pour half over the chicken, serve extra on the side.

¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

• Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. (Keep in mind, cooking time depends on how big you cut your pieces. Mine were done at 45...)
• Serve over rice.

Lime Slush Punch

 This ISN'T a pic of the punch... just so we're clear.

I didn't have one... so just found something green. :)

I had this last year, and got the recipe from my friend. This punch is SO good. All deliciously-slushy. Mmmm... I'm sure it would be good anytime of year, but for some reason the lime flavor seems to be a good Halloween flavor. I'm sure you could probably use any jello flavor. Let me know if you try a different flavor!

Punch:

• Bring to a boil, 4 cups sugar and 4 cups water
• Add 1 small package lime jello and dissolve. 
• Add 1 large can pineapple juice and 5 cups water. 
• Divide liquid mixture into two 9x13 pans. Cover and place in the freezer until frozen solid. 
• When ready to serve, add 2 liters of 7-up (or 'like' soda pop.)
• Enjoy.

Mummy Munch!

Sorry, I'm short on time and being lazy about typing these recipes up and taking my own pictures, but this turned out so cute too. Can you tell we've got a Halloween Party tonight?

Go here: Mummy Munch!

Bone Chillin' Breadsticks

These turned out so cute and they were super easy! Cute for any party!

Go Here: ksl.com - Bone Chillin' Breadsticks

Spiderweb Whoopie Pies

What does Whoopie mean?? I always think of a whoopie cushion. But by no means do these cookies make THAT sound. :)

I found these online, and thought they were pretty cute, so I'm making them for a Halloween party tonight. I've never had them before, we'll see later what the verdict is.

I bought the spiders from the dollar store. Some are rings (you can cut the ring part off if it bugs you)

Ingredients:


Whoopie Pies

• 1 box chocolate fudge cake mix, with pudding in the mix
• 3 large eggs
• 1/2 cup canola oil
• 1/2 cup water

Filling

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups powdered sugar
• 1 jar (7.5 oz) Marshmallow Fluff
• 4 ounces cream cheese, softened
• 2 tsp Orange extract *
• Orange food coloring (red and yellow)

Spiderweb Glaze

• 1 cup powdered sugar
• 1 1/2 Tbs milk or water ** 

Directions:

 

1- Prepare whoopie pies. Beat all ingredients in a bowl (only the whoopie ingredients, just to be clear). Mix for 3 minutes or until batter is smooth. Let batter rest 30 minutes. 
2- Heat oven 400 degrees. Line several cookie sheets with parchment paper. Drop about 1 1/2 Tbsp of batter into mounds on  baking sheets, spacing them 3 inches apart. (They poof up quite a bit.)

 

3- Bake 9-11 minutes, or until cakes are puffed and a pick inserted into center comes out clean. Transfer to a wire rack, and cool completely.
4- Prepare filling. In large bowl cream together butter and sugar until fluffy. Add marshmallow Fluff, cream cheese and orange extract*. Continue mixing until blended. Tint filling with food coloring.
5- Make cookie 'sandwiches' with filling.
6- For the glaze**, mix ingredients in a small bow until thick and smooth. Transfer to a small zip-lock bag. Snip off a corner of bag and pipe a spiderweb design on top of each whoopie pie.


*You can also use vanilla extract. I would think even a mint could be good too with the chocolate cookies. The orange personally reminds me of the orange sticks, like at Christmas time.... I don't like orange sticks...*

** I just used a Betty Crocker decorative icing pouch. It already has it mixed, and a tip. Plus if you don't use it all you can store it for another time... Not to mention, one less bowl to clean. :) **

Mexican Chicken "Lasagna"

This is a Pampered Chef recipe, but since I don't have the 'special' Pampered Chef stuff, I had to improvise a little... Like, using the oven instead of the microwave. And using a 13x9 pan, instead of their Deep Covered Baker. Still came out DELICIOUS!

 Ingredients:

1/4 cup lightly packed fresh cilantro leaves, chopped

1 pkg (8 oz) cream cheese

2 cups shredded Monterey Jack cheese

1 medium onion, chopped

1 can (28 oz) enchilada sauce *

12 (6 in) corn tortillas (may need a few more if using a 13x9 pan) **

3 cups cooked chicken, diced or shredded

Directions:

• Place cream cheese in microwave save bowl, microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups cheese. Mix well.

• Chop onion, set aside. Spread 2/3 cup enchilada sauce over bottom of 13x9 pan.
• Dip tortillas into enchilada sauce (in a bowl) and arrange in pan covering bottom. Overlapping if necessary. 
• Spoon half of cream cheese mix over tortillas. Top with 1 cup of chicken, and 1/3 of the onions. Repeat layer. (Dip tortillas, arrange, add cream cheese mix, chicken, and onion.)

• Dip remaining tortillas in sauce, and arrange on top. Top off with remaining chicken and onion. Pour remaining enchilada sauce, and sprinkle with remaining 1/2 cup cheese.
• Bake 350 for about 30-45 minutes. (til cheese is melted, and center of lasagna is warm)

Enjoy!

Sorry I forgot to take a final pic. Oops.

* If desired, 1 bottle (22 oz) medium salsa combined with 1/2 cup water can be substituted for the enchilada sauce. *

** Corn tortillas are pretty strong, in flavor, (I think) so next time I may add a couple flour tortillas. Only a few cuz they will get soggy faster than corn.**