One day at work, back in the summer, I was trying to decide what I should make for supper. It was a beautiful, cool, summer day and I was envisioning the windows raised and the summer breeze blowing through my freshly, cleaned home...and I wanted something refreshing for supper. I wanted it to fill my husband and I, but not be overly heavy. Here is what I came up with...
BBQ Chicken Littles:
Ingredients:
1. Original English Muffins, halved.
2. Chicken Breasts.
3. BBQ sauce. (I prefer Sweet Baby Ray's...any flavor).
4. Red onion.
5. Shredded Cheese.
6. Ranch Dressing.
Directions:
1. Choose the amount of littles that you desire, and cut the English Muffins in half to match this number.
2. Boil the chicken. Once it is done, chop it into fine pieces (or shred it).
3. Mix the shredded chicken, BBQ sauce, and red onion together.
4. Place the meat mixture on top of the muffin halves.
5. Top the meat mixture with shredded cheese.
6. Drizzle with ranch dressing.
7. Bake under a low broiler just until the cheese melts.
Once again, this recipe is quick, easy, and tasteful. My husband and I enjoy these "littles" and he requests them often. It would also be a fun snack for a party, etc. I hope you enjoy!
Happy Eating!
Tuesday, November 15, 2011
Tuesday, November 8, 2011
Broccoli Cheese Soup
Once upon a time, many, many...weeks (54 to be exact)...ago, there was a fair maiden who decided to get married. All the matrons of the land chose to celebrate with a party. It was at this great party the fair maiden partook of such a tasty soup. This is the recipe...
Ingredients:
1. 1 Tbsp oil.
2. 3/4 C. onion, chopped.
3. 6 C water.
4. 6 Chicken bouillon cubes.
5. 8 oz. angel hair pasta.
6. 1/8 tsp. garlic powder.
7. 2 (10 oz. ) pkg. chopped broccoli. (I used fresh, raw broccoli that comes bundled in 2-3 small heads.)
8. 6 C milk.
9. 1 lb. Velveeta Cheese.
10. Salt and Pepper to taste.
Directions:
1. Heat oil in large sauce pan. Saute onion over medium heat for 3 minutes.
2. Add water and bouillon cubes and bring to a boil. Cook, stirring occasionally until bouillon cubes are dissolved.
3. Add noodles and salt and continue to boil. Cook for 3 minutes, stirring often.
4. Add broccoli and garlic powder and cook 4 more minutes.
5. Add milk, cheese, and pepper. Continue cooking until cheese is melted.
Serves: Approximately 4-6.
I hope you enjoy this soup as much as the fair maiden and handsome prince have. It is super easy and quick and so delicious!
Happy Eating!
Ingredients:
1. 1 Tbsp oil.
2. 3/4 C. onion, chopped.
3. 6 C water.
4. 6 Chicken bouillon cubes.
5. 8 oz. angel hair pasta.
6. 1/8 tsp. garlic powder.
7. 2 (10 oz. ) pkg. chopped broccoli. (I used fresh, raw broccoli that comes bundled in 2-3 small heads.)
8. 6 C milk.
9. 1 lb. Velveeta Cheese.
10. Salt and Pepper to taste.
Directions:
1. Heat oil in large sauce pan. Saute onion over medium heat for 3 minutes.
2. Add water and bouillon cubes and bring to a boil. Cook, stirring occasionally until bouillon cubes are dissolved.
3. Add noodles and salt and continue to boil. Cook for 3 minutes, stirring often.
4. Add broccoli and garlic powder and cook 4 more minutes.
5. Add milk, cheese, and pepper. Continue cooking until cheese is melted.
Serves: Approximately 4-6.
I hope you enjoy this soup as much as the fair maiden and handsome prince have. It is super easy and quick and so delicious!
Happy Eating!
Tuesday, October 11, 2011
Peanut Butter Muffins!
Well, friends, I realize it has been an awful lengthy amount of time since I last indulged you with my great intelligence covering the world of cooking! ha! However, my internet is back to working and, with that being said, I bring you another recipe...
Ingredients:
1. 2 Cups all-purpose flour
2. 1/2 Cup sugar
3. 3 Tablespoons brown sugar.
4. 1 Tablespoon baking powder
5. 1/2 Teaspoon salt
6. 1 Cup peanut butter (Creamy or Crunchy)
7. 2 Tablespoons cold butter or margarine.
8. 2 Eggs.
9. 1 Cup Milk
10. *Peanut Butter Crumble (See recipe below).
*Peanut Butter Crumble:
1. Peanut Butter
2. Powdered Sugar
Cut ingredients with a fork until crumbly. Use desired amounts.
Directions:
1. In a large bowl, combine flour, sugar, brown sugar, baking powder and salt.
2.Cut in peanut butter and butter until the mixture resembles coarse crumbs.
3.Add the peanut butter crumble.
4.Beat the eggs and milk; stir into the dry ingredients just until moistened.
5.Fill greased, or paper-lined, muffin cups two-thirds full.
6. Bake at 400 degrees for 13 minutes or until muffins test done. WARNING: These muffins will NOT turn a golden brown to indicate they are done. The batter already makes them a golden brown so if they begin to brown...they are BURNING!!
My husband and I have fallen in love with this recipe. It is so easy and delicious...which are two basic requirements for a wonderful recipe! I also tried twice to take pictures of my creation along the way and first, I completely forgot. And secondly, my camera was dead! So...I'll let you decide how yours should look! :)
Happy Eating!
Ingredients:
1. 2 Cups all-purpose flour
2. 1/2 Cup sugar
3. 3 Tablespoons brown sugar.
4. 1 Tablespoon baking powder
5. 1/2 Teaspoon salt
6. 1 Cup peanut butter (Creamy or Crunchy)
7. 2 Tablespoons cold butter or margarine.
8. 2 Eggs.
9. 1 Cup Milk
10. *Peanut Butter Crumble (See recipe below).
*Peanut Butter Crumble:
1. Peanut Butter
2. Powdered Sugar
Cut ingredients with a fork until crumbly. Use desired amounts.
Directions:
1. In a large bowl, combine flour, sugar, brown sugar, baking powder and salt.
2.Cut in peanut butter and butter until the mixture resembles coarse crumbs.
3.Add the peanut butter crumble.
4.Beat the eggs and milk; stir into the dry ingredients just until moistened.
5.Fill greased, or paper-lined, muffin cups two-thirds full.
6. Bake at 400 degrees for 13 minutes or until muffins test done. WARNING: These muffins will NOT turn a golden brown to indicate they are done. The batter already makes them a golden brown so if they begin to brown...they are BURNING!!
My husband and I have fallen in love with this recipe. It is so easy and delicious...which are two basic requirements for a wonderful recipe! I also tried twice to take pictures of my creation along the way and first, I completely forgot. And secondly, my camera was dead! So...I'll let you decide how yours should look! :)
Happy Eating!
Wednesday, September 21, 2011
Potato Soup...
Today at work, my assistant director stopped me to ask "So, what did you cook at the White House last night?" When I replied that I had made homemade potato soup and quesadillas I got quite the response. She was completely bewildered at how I could have possibly made homemade potato soup after I got off work and in time for supper...that same night! I asked her why she was so confused and she stated that when she makes potato soup it takes her like 8 hours! It took some convincing to get her to believe me when I said it only took MAYBE 30 minutes from start to finish! Since this was such a "novel" idea, I decided to post my recipe in hopes you enjoy it as well as cutting this girls' cooking time WAY down.
Ingredients:
1. 6-7 small/medium red potatoes, diced.
2. 4 cups of milk.
3. Half block of velveeta cheese, cubed.
4. 1/4 - 1/2 cup of salsa. (depending on your desired taste.)
5. A sprinkle (+/-) crushed red pepper.
6. Seasonings to taste. (I used a little bit of greek seasoning, seasoned salt, and pepper).
Directions:
1. Once potatoes are diced, throw them into a pot of boiling water. Boil until tender, but not mushy. Drain.
2. Combine the milk, cheese, salsa and crushed red pepper in a pot. Cook on medium-low heat until the cheese is melted. Be careful not to burn the milk or cheese.
3. Add the potatoes to the milk and cheese mixture. Heat through.
4. Addthe rest of your chosen seasonings. Stir thoroughly. Cook for 2-3 additional minutes to let the flavors blend.
Now you are ready to serve! I like to garnish my bowls of soup with chopped green onion, bacon bits, and a pinch of shredded cheese.
This is a very simple, but tasty, recipe! I hope you enjoy!
Happy Eating!
Ingredients:
1. 6-7 small/medium red potatoes, diced.
2. 4 cups of milk.
3. Half block of velveeta cheese, cubed.
4. 1/4 - 1/2 cup of salsa. (depending on your desired taste.)
5. A sprinkle (+/-) crushed red pepper.
6. Seasonings to taste. (I used a little bit of greek seasoning, seasoned salt, and pepper).
Directions:
1. Once potatoes are diced, throw them into a pot of boiling water. Boil until tender, but not mushy. Drain.
2. Combine the milk, cheese, salsa and crushed red pepper in a pot. Cook on medium-low heat until the cheese is melted. Be careful not to burn the milk or cheese.
3. Add the potatoes to the milk and cheese mixture. Heat through.
4. Addthe rest of your chosen seasonings. Stir thoroughly. Cook for 2-3 additional minutes to let the flavors blend.
Now you are ready to serve! I like to garnish my bowls of soup with chopped green onion, bacon bits, and a pinch of shredded cheese.
This is a very simple, but tasty, recipe! I hope you enjoy!
Happy Eating!
Sunday, September 11, 2011
Caramel Corn in a Bag
Ok guys...first, I am sorry it has been so long since I have posted. I have been so busy with family gatherings, the fish fry, work, and a wedding, that I am just now getting back to my computer. Secondly, I am letting you in on a secret from my childhood! This caramel corn in a bag was one of my most favorite things to eat as a kid. I can still remember my momma popping fresh corn and throwing it in the bag and magically creating caramel corn! I loved it! Because of this intense love for this recipe, I have decided to share it with all of you!
Caramel Corn in a Bag:
Ingredients:
1. 4. quarts popped popcorn (or two standard-size bags).
2. 1 cup brown sugar.
3. 1/2 cup margarine.
4. 1/4 cup light corn syrup.
5. 1/2 teaspoon salt.
6. 1 teaspoon vanilla extract.
7. 1/2 teaspoon baking soda.
Directions:
1. Place the popped popcorn into a large brown paper bag. Set aside.
2. In a 2-quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes. Remove from microwave, and stir in the baking soda.
3. Pour syrup over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the corn. Place bag into the microwave, and cook for 1 minute and 10 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container.
My husband absolutely loves this and is already requesting I make it again. This is not my original recipe, but it tastes wonderful all the same! Hope you enjoy!
Happy Eating!
Caramel Corn in a Bag:
Ingredients:
1. 4. quarts popped popcorn (or two standard-size bags).
2. 1 cup brown sugar.
3. 1/2 cup margarine.
4. 1/4 cup light corn syrup.
5. 1/2 teaspoon salt.
6. 1 teaspoon vanilla extract.
7. 1/2 teaspoon baking soda.
Directions:
1. Place the popped popcorn into a large brown paper bag. Set aside.
2. In a 2-quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes. Remove from microwave, and stir in the baking soda.
3. Pour syrup over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the corn. Place bag into the microwave, and cook for 1 minute and 10 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container.
My husband absolutely loves this and is already requesting I make it again. This is not my original recipe, but it tastes wonderful all the same! Hope you enjoy!
Happy Eating!
Thursday, September 1, 2011
"A Little Bit of Everything" kind of pasta...
I go in to work at 7 am and do not get home until around 3:45 pm every day. My husband gets home about an hour later. Then I like to try and eat dinner no less than an hour after that (5:45). This type of favored schedule does not give me much time for big, fancy meals. So, I am always appreciative of something that is quick, simple, but still delicious. Last night was a crazy night. We followed the above schedule plus had church so things were a bit more scrunched than normal and I needed a quick supper. From the beginning preparations to putting it on the table took less than 30 minutes! I had been thinking about this meal all day while at work. And, eventually decided I would just throw some things together that I had lying around and see what I created. The following recipe is the results of my "hope for the best" attitude...and is one of my personal creations...HOWEVER, I still need to name this recipe. Any ideas would be greatly appreciated! Now for the recipe...
"Title....?"
Ingredients:
1. 1/2 box of Whole Wheat Penne Pasta. (Full box is 13.25 oz.)
2. 3 Chicken breasts.
3. 2 packets (0.6 oz. each) of dry, zesty Italian dressing.
4. 1 can (2.25 oz.) sliced black olives, drained.
5. 1 small zucchini (or 1/4 of a larger one) cut into thin slices.
6. 2 medium tomatoes, chopped.
7. 4-6 cups of baby spinach leaves.
8. 1 lg. green onion, chopped.
9. Grated Parmesan cheese (amount is per cook's liking).
Italian Dressing Ingredients:
1. 1/4 C. Vinegar.
2. 3 Tablespoons of water.
3. 1/2 C. Oil
Directions:
1. Boil pasta according to directions on box.
2. Take half of one packet of the DRY Italian dressing mix and sprinkle it on both sides of the chicken breasts. The seasoning will be sparse. Grill the chicken breasts until done.
3. While chicken is grilling cut up the zucchini in thin slices and then in to bite-size pieces. Also, cut the tomatoes as well as the green onions. Set Aside.
4. Place the spinach leaves into a strainer and, once the pasta is tender, drain over the spinach leaves. This will cause the spinach leaves to wilt.
5. Empty one packet (0.6 oz) of Italian seasoning into a shaker and add the Vinegar and water. Shake briskly for 20 seconds. Add the oil and shake again. Set aside in the fridge.
6. Once everything has been chopped up, chicken grilled, and pasta strained, empty the pasta and spinach into a skillet. Add all the chopped up veggies (olives, zucchini, tomatoes, and green onion). Turn stove top to medium heat. Pour the prepared mix of dressing over everything and let simmer.
7. Once you have reached a desired tenderness with your veggies, cut up your chicken and add to the skillet. Sprinkle the remaining dry Italian seasoning and the grated Parmesan cheese over the dish. Let simmer for 2 more minutes and remove from heat.
8. Place on serving dishes and sprinkle with grated Parmesan cheese before serving.
Serves approximately 2-3.
The chicken with seasoning ready to grill...
Everything in the skillet, simmering...
The final product in the serving dishes, waiting for Parmesan.
There ya have it! As promised: quick, simple and delicious!
Happy Eating!
"Title....?"
Ingredients:
1. 1/2 box of Whole Wheat Penne Pasta. (Full box is 13.25 oz.)
2. 3 Chicken breasts.
3. 2 packets (0.6 oz. each) of dry, zesty Italian dressing.
4. 1 can (2.25 oz.) sliced black olives, drained.
5. 1 small zucchini (or 1/4 of a larger one) cut into thin slices.
6. 2 medium tomatoes, chopped.
7. 4-6 cups of baby spinach leaves.
8. 1 lg. green onion, chopped.
9. Grated Parmesan cheese (amount is per cook's liking).
Italian Dressing Ingredients:
1. 1/4 C. Vinegar.
2. 3 Tablespoons of water.
3. 1/2 C. Oil
Directions:
1. Boil pasta according to directions on box.
2. Take half of one packet of the DRY Italian dressing mix and sprinkle it on both sides of the chicken breasts. The seasoning will be sparse. Grill the chicken breasts until done.
3. While chicken is grilling cut up the zucchini in thin slices and then in to bite-size pieces. Also, cut the tomatoes as well as the green onions. Set Aside.
4. Place the spinach leaves into a strainer and, once the pasta is tender, drain over the spinach leaves. This will cause the spinach leaves to wilt.
5. Empty one packet (0.6 oz) of Italian seasoning into a shaker and add the Vinegar and water. Shake briskly for 20 seconds. Add the oil and shake again. Set aside in the fridge.
6. Once everything has been chopped up, chicken grilled, and pasta strained, empty the pasta and spinach into a skillet. Add all the chopped up veggies (olives, zucchini, tomatoes, and green onion). Turn stove top to medium heat. Pour the prepared mix of dressing over everything and let simmer.
7. Once you have reached a desired tenderness with your veggies, cut up your chicken and add to the skillet. Sprinkle the remaining dry Italian seasoning and the grated Parmesan cheese over the dish. Let simmer for 2 more minutes and remove from heat.
8. Place on serving dishes and sprinkle with grated Parmesan cheese before serving.
Serves approximately 2-3.
There ya have it! As promised: quick, simple and delicious!
Happy Eating!
Tuesday, August 30, 2011
Meatball Mania
Ok. My husband has been asking for actual meatballs with his spaghetti. Typically, I just fry some sausage, mix in the sauce and spaghetti and voila...spaghetti is for dinner! However, I had some extra hamburger thawed out in my refrigerator and decided today, after much deliberation, to make my husband some homemade meatballs. I did not have a recipe for these little creatures so I threw some things together and hoped for the best. After great anticipation, I was able to taste them and they tasted pretty good! So, since I have experimented, tested and tasted and found to be edible and delicious, I shall share my from-scratch recipe for meatballs.
Ingredients:
1. 1 lb. hamburger
2. 1 egg
The following ingredients are per cook's taste (I threw some in without measurements =/ )
3. Chopped onion
4. Crushed crackers (approximately half a pack.)
5. Sugar (just a sprinkle over the meat.)
6. Milk (enough to hold everything together.)
7. Seasoning salt
8. Italian seasoning
9. Greek seasoning
10. Shredded cheese (about a handful.)
11. Parmesan Cheese
Directions:
Mix all the above ingredients together until you have acquired the desired smell and look. Roll in to small meatballs approximately 1-2 inch in diameter. Place in baking pan and bake at 350 degrees for 25-30 minutes. Makes approximately 24-30 meatballs.
Pictures:
Meatballs shaped and ready to bake...
Meatballs baked and ready for sauce...
Meatballs mixed with sauce...
The final product, minus salad and cottage cheese!
Menu Idea:
Bake the meatballs, then throw them into your favorite spaghetti sauce. Spice up your spaghetti sauce (and use up the rest of those garden veggies) by throwing in a chopped jalapeno and 1 cup of grated zucchini. Serve this over a bed of whole grain spaghetti noodles and accompany with tossed salad, cottage cheese, and crescent rolls. Yummy!
Happy Eating!
Ingredients:
1. 1 lb. hamburger
2. 1 egg
The following ingredients are per cook's taste (I threw some in without measurements =/ )
3. Chopped onion
4. Crushed crackers (approximately half a pack.)
5. Sugar (just a sprinkle over the meat.)
6. Milk (enough to hold everything together.)
7. Seasoning salt
8. Italian seasoning
9. Greek seasoning
10. Shredded cheese (about a handful.)
11. Parmesan Cheese
Directions:
Mix all the above ingredients together until you have acquired the desired smell and look. Roll in to small meatballs approximately 1-2 inch in diameter. Place in baking pan and bake at 350 degrees for 25-30 minutes. Makes approximately 24-30 meatballs.
Pictures:
All the ingredients mixed together...
Menu Idea:
Bake the meatballs, then throw them into your favorite spaghetti sauce. Spice up your spaghetti sauce (and use up the rest of those garden veggies) by throwing in a chopped jalapeno and 1 cup of grated zucchini. Serve this over a bed of whole grain spaghetti noodles and accompany with tossed salad, cottage cheese, and crescent rolls. Yummy!
Happy Eating!
What I Am Up To...
Hello, Friends. Oddly enough, as a female, I thoroughly enjoy cooking. So much so that I have decided to create a blog where I will include either parts of my daily meals or the entire meal (along with recipes!). I also hope to inspire some of you fellow newly-weds with some new, creative supper ideas. However, I must make a side note here and confess that not ALL of my meals will be entirely made from scratch nor created in my head alone. Each day, I will attempt to post at least one item from my daily eatings as well as pictures and, quite possibly, the recipe!
I hope you enjoy!
Happy Eating!
I hope you enjoy!
Happy Eating!
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