Monday, December 22, 2014

Chicken Cordon Bleu Casserole



Chicken Cordon Bleu Casserole


Ingredients

  • 3 Skinless, boneless chicken breast
  • 1 Can cream of mushroom soup
  • 1/4 C. water
  • 2- Cups stuffing mix or homemade croutons
  • 6 large slices of ham
  • 6 slices swiss cheese
  • 1/4 C butter
  • season salt to taste

Directions

  • Mix soup and water together and add to stuffing mix; set aside. Melt butter, pour into 9"x9" pan. Cut chicken breasts in half. Layer chicken, then ham; season salt to taste.Cover with cheese slices. Layer soup mixture over all. Bake covered 1-1/4 hours then uncovered for 15 minutes at 325 degrees. Remove from oven and let cool 5-10 minutes to set.

 

Amy's Notes:

In my oven it was only in 45 mins-an hour.

Monday, December 15, 2014

Cheesy Chicken & Tater Casserole

Yes another Chicken and Potato casserole, this one is just as yummy!!


Cheesy Chicken & Tater Casserole


Ingredients-Serves 4-6

  • 1-Can (10 3/4 oz) Condensed Cream of chicken Soup
  • 1-Cup of sour cream
  • 2-Cups shredded cheddar cheese or Colby Jack
  • 1/2 Cup milk
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1-Package (28 oz) hash brown potatoes with onions and peppers, thawed
  • 1/4 teaspoon salt
  • 3 Cups shredded chicken
  • 4-Slices bacon, Cooked and crumbled
  • 2-Tablespoons chopped chives or green onions

Directions

  • Heat oven to 375. Grease a 9x13 baking dish.
  • Stir the soup, sour cream, 1 cup cheese, milk, garlic powder, and black pepper in a medium bowl.
  • Spread potatoes in baking dish. Season with salt and pepper. Top with the chicken and then spread the soup mixture over the chicken. Cover the baking dish and bake for 40 minutes or until the taters are tender and the mixture is hot and bubbly. Uncover and sprinkle the remaining cheese and bacon. Bake uncovered for 5 additional minutes or until the cheese is melted. Sprinkle with chives before serving.

 

Amy's Notes:

I used plain hash browns, I chunked the chicken rather then shred and I also used "real" bacon bits.

Monday, December 8, 2014

Bone Broth

SAVE YOUR TURKEY CARCASS after the holidays (or any bones for that matter) and make bone broth with them. Its very yummy and much better for you. this is the first year i made it and its super easy. I will definitely be making this every time i have left over bones. Many reasons to do this is it taste so good, its healthier for you and its much cheaper then buying broth.... its FREE!!!




Bone Broth


Ingredients


  • Bones- (Turkey, Chicken, Ham or Beef)
  • 2-Carrots
  • 1-2 Onions (with skin on)
  • 3-4 Cloves of Garlic (smashed or chopped)
  • 4- Stalks of Celery 
  • 2-Bay Leaves
  • Parsley (optional)
  • 2-4 TBSP Apple Cider Vinegar (Larger crock-pots use the higher amount) 

Directions

  • After you have picked the meat off the bones SAVE THEM and put them in a crock-pot then chunk up the remaining ingredients above and add to the bones. Fill the crock-pot with water and turn on low. Let it simmer for 24-30 hours.
Let it cool and then strain. I filled small jelly jars with the broth (about the same size as a can of store bought broth) and freeze. Very yummy and much healthier for you.



 

Amy's Notes:

Check out the health benefits to bone broth if you get a chance.

Monday, December 1, 2014

Cheesy Chicken Tater Tot Casserole-Crockpot Meal


Cheesy Chicken Tater Tot Casserole-Crockpot Meal


Ingredients

  • 1 (32 oz.) bag frozen tater tots
  • 1 (3 oz.)bag bacon pieces
  • 1 pound boneless, skinless chicken breasts, diced
  • 2 cups shredded cheddar cheese 
  • 3/4 cup milk 
  • salt & pepper, to taste 

Directions

  • Spray slow cooker with nonstick cooking spray. Layer half of the frozen tater tots on the bottom of the slow cooker, sprinkle with 1/3 of the bacon pieces, Next top with 1/3 if the shredded cheese. Add diced chicken on top. Season with salt and pepper. Now add 1/3 of the bacon pieces and another 1/3 of the shredded cheese. Put the rest of the tater tots on top. Finish with the remaining 1/3 cheddar cheese and bacon. Pour 3/4 cup of milk all over top.
  • Cover and cook on low for about 4-6 hours or until chicken is cooked through.

Amy's Notes:

I actually made this in the oven, in a 9x13 pan. grease the pan and layer as above then cover and bake for about an hour to an hour and a half at 350 degrees. (Next time i do this i will cook the chicken on the stove first to save some baking time.
-Another option suggested to me for this dish was instead of the milk use 2 cans of Campbell Broccoli cheddar soup mixed with 2 cups of water. 

Monday, November 24, 2014

Chicken Cordon Bleu Crescent Rolls


Chicken Cordon Blue Crescent Rolls


Ingredients

  • 1 can Pillsbury Crescent Rolls
  • 6 slices Swiss cheese
  • 6 slices deli ham
  • 2 chicken breasts, cooked, thinly sliced
  • 1 teaspoon Italian seasoning
  • 2 Tbls honey (optional)
  • 2 Tbls Dijon mustard (optional)

Directions

Preheat oven to 375°F.
Remove crescent rolls from can and lay out in a long rectangle. Pinch the seams together well.
Sprinkle with Italian seasoning.
Layer first Swiss cheese, then ham and finally the chicken breast on the rolls.
Roll up like a cinnamon roll and cut into 8-10 rolls.
Place in a pie pan or 9-in square baking dish and bake for 18-20 minutes or until golden brown.
Mix honey and Dijon mustard and serve with rolls if desired.

Amy's Notes:

I used tastefully Simple's Italian Garlic bread seasoning instead of the italian seasoning and i did NOT make the dipping mustard, we used Kens Honey mustard dressing/dip. This recipe is excellent! Easy, quick and delicious!!

Thursday, November 20, 2014

Baked Turkey Meatball with Spinach


Baked Turkey Meatballs with Spinach


Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme leaves
  • 1/2 teaspoon dried oregano
  • 1/4 - 1/2 teaspoon crushed red pepper flakes (optional - adjust to your preference)
  • 16 oz frozen chopped spinach (defrosted, drained, and squeezed to remove excess water)
  • 2 tablespoons Worcestershire sauce
  • 1/3 cup chicken broth
  • 2 1/2 lbs lean ground turkey
  • 3/4 cup bread crumbs
  • 2 large eggs

Directions

Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying with cooking spray. I actually line my baking sheet with foil and then spray with cooking spray.
In a frying pan on medium heat, heat olive oil until hot. Then add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Sauté until onion is tender (about 5-6 minutes total time).
Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has cooked out (evaporated). I don't have much liquid in my pan after I combine all these, but it will depend on how well you drained your spinach. Remove from heat and allow to cool to room temperature.
In a large bowl, combine the turkey, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat. I do all of this step with my hands, but you can use a spoon if you prefer.
 With your hands, create meatballs that are about 1 - 1 1/2 inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40-42 meatballs from this recipe. Don't need that many? Freeze them after baking or cut this recipe in half (but I say freeze them and then you've done the work only once and have a future meal).
Bake until your meatballs are cooked through with an internal temperature of 160 degrees F - which was about 20 minutes for my oven. Remove from oven and serve as desired.

Amy's Notes:

We ate these with Fettuccine Alfredo, but they can be eaten as an appetizer, in a sandwich etc the possibilities are endless!!

Monday, October 27, 2014

Apple Pork Chops



Apple Pork Chops


Ingredients

  • 4-6 Boneless Pork Chops
  • 1-Package of Stove Top Stuffing-(cooked according to package directions) (Or homemade if you have the time or prefer)
  • 1- Large can of Apple pie Filling

Directions

  • Place pork chops in bottom of baking dish, then pour apple pie filling over top, then top with stuffing. Baked covered for 35-45 minutes with the last 5-10 minutes uncovered. Serve and enjoy



 

Amy's Notes:

This is one of my husbands favorite fall meals!

Monday, October 20, 2014

Roasted Potatoes & Carrots


Roasted Potatoes & Carrots

Ingredients

  • 3-Large Potatoes
  • Olive Oil
  • Season Salt-(I used Crazy Janes Mixed up salt)
  • Oregano
  • Basil
  • 1/4-1/2 Stick Butter
  • Ranch-Optional

Directions

  • Chop up 3 large potatoes (I had a mix of two white and one red skin potato) place into a 8x8 baking dish and then drizzled the potatoes with olive oil, Then sprinkle with season salt, oregano and basil. Next top your potatoes with shredded or cut up carrots, cover and bake for about 45 min at 350. The last 5 min pull it out and add about a 1/4-1/2 stick of sliced up butter on top and bake uncovered for the last 5 min or until the buttered is melted
  • We served this with a drizzle of ranch over top as well.

 

Amy's Notes:

This was just something I threw together one evening to go with meatloaf. You can experiment with other seasonings or veggies.

Monday, October 13, 2014

Bacon Wrapped Meatloaf

This is the best meatloaf I have ever eaten. This will be my new recipe!!




Bacon Wrapped Meatloaf 

Ingredients


  • Meatloaf:
    1 cup Whole Milk
    6 slices White Bread
    2 pounds Ground Beef
  • 1 cup (heaping) Freshly Grated Parmesan Cheese
    1/4 teaspoon Seasoned Salt
    3/4 teaspoons Salt
    Freshly Ground Black Pepper
    1/3 cup Minced Flat-leaf Parsley
    4 whole Eggs Beaten
    10 slices Thin/regular Bacon

    Sauce:
    1-1/2 cup Ketchup
    1/3 cup Brown Sugar
    1 teaspoon Dry Mustard
    Tabasco To Taste 

Directions

  • Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes. 
    Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
  • With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
  • Lay bacon slices over the top, tucking them underneath the meatloaf.
  •  

    Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. 
    Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon. 


  • Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.





Amy's Notes:

A few things I did. I did not add the salt (because there was season salt added) I also omitted the hot sauce so Haylie could eat it as well. I also halved this recipe, and I will definitely make this again. This recipe was adapted from Pioneer Woman

Monday, October 6, 2014

Cheesy Hashbrown Potatoes




Cheesy Hashbrown Potatoes 

Ingredients


2 lbs. frozen hash browns, thawed

3/4 cup  (1 1/2 sticks) butter, melted and divided
1/4 teaspoon pepper
1 teaspoon salt
1/2 cup chopped onion 
1 (10 3/4-ounce) can cream of chicken soup
1 pint (2 cups) sour cream (regular or light)
2 cups grated sharp cheddar cheese
2 cups crushed corn flakes

Directions
  • Preheat oven to 350 degrees. In a large bowl, combine thawed hash browns with 1/2 cup melted butter and all the remaining ingredients except the corn flakes. Spread into a 9×13″ baking dish. Mix 1/4 cup melted butter and the crushed corn flakes together and sprinkle over top of casserole. Bake at 350 degrees, uncovered, for 1 hour. Serve hot.

 

Amy's Notes:

The only thing I changed was I used Tastefully Simple- Onion Onion (about a tablespoon) instead of chopped onion. Very yummy, definitely will make this again! My husband and his friend couldn't stop eating these! Great side for any meal or awesome covered dish to take to a reunion or party!!

Monday, September 29, 2014

Slow Cooker-Chicken Corn Noodle Soup



Slow Cooker-Chicken Corn Noodle Soup


Ingredients

  • 5-Cups of chicken broth (boxed or canned)
  • 1-10.75 oz can cream of chicken soup
1/2 cup onions, chopped fine
1/2 cup celery, chopped fine
1/2 cup carrots, chopped fine

1/2 cup green onions, sliced
One 15 oz can of whole kernel corn, drained
Salt and Pepper to taste
1 1/2 cup Egg noodles
2 cups cooked chicken chopped or 2 cans canned cooked chicken


Directions

  • Add everything but the noodles and cooked chicken to the crock pot on Low for 5-6 hours, the last hour turn on High, and add noodles and chicken.




Amy's Notes:

Very yummy, I served this with fresh buttered french bread and a tomato salad.

Tuesday, September 23, 2014

Mississippi Roast



Mississippi Roast


Ingredients


1- Beef roast-Cut of your choice
1/2-dry packet of Hidden Valley Ranch dressing mix
1-dry packet of McCormick Au Jus Mix
1-Stick of butter
5-Pepperoncini Peppers-More or less depending on the amount of heat you like.

*Note-DO NOT add water!


Directions

  • Layer ingredients into crock-pot, cook on low for 7-8 hours



 Amy's Notes:

I thought this was very good. Although next time I would use half a stick of butter (unless i was cooking two roast in the same crock-pot, then I would use a whole stick).
Served this with a side of Mashed potatoes and steamed broccoli

Monday, September 15, 2014

One Bowl Apple Cake





One Bowl Apple Cake


Ingredients

  • 2 eggs
    1 3/4 cups sugar (adjust sugar to your liking)
    2 heaping teaspoons cinnamon
    1/2 cup oil
    6 medium Gala or Fuji or Honey Crisp apples
    2 cups flour
    2 teaspoons baking soda)

Directions

  • Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9″ round pans. Bake for approximately 55 minutes.

Amy's Notes:
Moist and light! Very yummy with a hot cup of coffee. Only change I would do for next time is make the apple pieces smaller.



Tuesday, August 26, 2014

Cheesy Vegetable Chowder

Cheesy Vegetable Chowder


Ingredients-Serves 2

  • 3/4 cup small cauliflowerets
  • 3/4 cup small broccoli florets
  • 1/4 cup chopped onion
  • 1/4 cup halved thinly sliced carrot
  • 1 to 2 tablespoons butter
  • 1-1/2 cups 2% milk, divided
  • 1/2 teaspoon chicken bouillon granules
  • 1/4 teaspoon salt
  • Dash pepper
  • 2 tablespoons all-purpose flour
  • 1/3 cup cubed process cheese (Velveeta)

Directions

  • In a large saucepan, cook the cauliflower, broccoli, onion and carrot
  • in butter for 5 minutes or until vegetables are crisp-tender. Stir
  • in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil.
  • Reduce heat; simmer, uncovered, for about 5 minutes or until
  • vegetables are tender, stirring occasionally.
  • Combine the flour and remaining milk until smooth; add to saucepan.
  • Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  • Reduce heat; add cheese and stir until melted. Serve immediately.
  • Yield: 2 servings.


Amy's Notes:

I quadrupled this recipe so there was enough for more than one meal. I also added some chopped celery. 
Next time I'm temped to add potatoes and bacon. Delicious served with warm bread.

Wednesday, August 20, 2014

Chicken Parmesan Meatball Poppers









 

Chicken Parmesan Meatball Poppers


Ingredients



1 lb ground chicken breast
¾ cup Italian breadcrumbs
1 cup fresh grated Parmesan cheese
garlic cloves, pressed
½ small onion, grated
2 Tbsp + 1 cup marinara sauce (divided)
½ Tbsp dried Italian seasoning
2 Tbsp fresh basil, chopped
2 Tbsp fresh parsley, chopped
½ tsp kosher salt
½ tsp fresh cracked black pepper
large egg, lightly beaten
1 cup shredded Italian blend shredded cheese


Directions

Preheat oven to 350°F. Prepare a baking sheet by lining with parchment paper.
Set aside 1 cup marinara and shredded Italian cheese.
In a large mixing bowl, combine all remaining ingredients. Mix well, do not over mix or you will have tough meatballs. Using a 1 tablespoon scoop, portion out meat mixture and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls. TIP: If you lightly wet your hands the meatballs will form better and crack less. Bake for 16-18 minutes until lightly browned.
Turn oven to broil.
Drizzle a spoonful of marinara over each meatball. Sprinkle with shredded cheese.
Broil for 2-3 minutes until cheese is golden brown and bubbly
Serve and enjoy!

Amy's Notes:



I made them larger to eat as a sandwich. It was very yummy and then we also added some extra marinara sauce and Parmesan cheese on top.

Thursday, July 17, 2014

Cheeseburger Macaroni




1 lb lean hamburger meat
1 pkg taco seasoning
1 can Rotel tomatoes and green chilies (or petite diced tomatoes)
2 cups beef broth (or water)
1 cup elbow macaroni
 
Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.
Meanwhile, make the cheese sauce….
 
2 Tablespoons butter
2 tbsp flour
3/4 cup milk
1 cup shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper
 
Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.
 
*Note- If you have little ones I would use the diced tomatoes and next time I would add maybe another 1/2 cup of water/beef broth and a few more noodles.

Monday, June 30, 2014

Braided Spaghetti Bread

Ingredients

1 Loaf Rhodes™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed to room temperature
6 ounces spaghetti, cooked
1 cup thick spaghetti sauce
8 ounces mozzarella cheese, cut into 1/2-inch cubes
1 egg white, beaten
Parmesan cheese
parsley flakes

Instructions

Spray counter lightly with non-stick cooking spray 
Roll loaf or combined dinner rolls into a 12x16-inch rectangle 
Cover with plastic wrap and let rest 10-15 minutes 
Cook spaghetti according to package instructions 
Drain and let cool slightly.
Remove wrap from dough.
Place spaghetti lengthwise in a 4-inch strip down center of dough.
Top with sauce and cheese cubes
Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling 
Begin braid by folding top and bottom strips toward filling 
Then braid strips left over right, right over left 
Finish by pulling last strip over and tucking under braid 
Lift braid with both hands and place on a large, sprayed baking sheet 
Brush with egg white and sprinkle with Parmesan cheese and parsley 
Bake at 350°F 30-35 minutes or until golden brown 
Cool slightly and slice to serve.

Monday, June 23, 2014

Bacon, Egg and Cheese Brunch Casserole

This breakfast casserole is amazing. We make it every year for Christmas! It can be made ahead of time which is also a great thing. It allows you to prep the night before and have no mess the day of your event or gathering.

Ingredients

  • 10 slices Hearty White Bread Such As Pepperidge Farm Hearty White, Remove The Crusts And Cut Into Bite-size Pieces
  • ½ pounds Grated Sharp White Cheddar Cheese
  • ½ pounds Sliced Muenster Cheese
  • 1 pound Bacon, Fried Crisp, Then Torn Small Pieces
  • 6 whole Eggs
  • 3 cups Skim Milk
  • ½ teaspoons Salt

Preparation

Grease a 9×13 dish with Pam cooking spray. Layer first the bread cubes, then the grated cheese, then the sliced Muenster cheese, and finally the bacon on top. Beat the eggs, salt and milk in a small bowl. Pour the egg mixture over the layers slowly, letting it seep in.
Cover and let stand 12 hours in the refrigerator.
Bake covered with foil at 350F for 45 minutes. Then, uncover and bake for an additional 15 minutes. Should be lightly brown and bubbly on top. Let it set 5-10 minutes before you cut it.