Friday, January 7, 2011

Rice Krispies Carmel Marshmallows:

3 8oz bag of caramels
1/4 lb butter
1 can eagle brand milk
Melt caramels in double boiler with other ingredients. Let cool for a few minutes. Then dip 1 large marshmallow in caramel and then roll in Rice Krispies.

Pumpkin Fudge

1 1/2 cups sugar
1/2 cup canned pumpkin
1/4 tsp. salt
2/3 cup evaporated milk {i used 1% instead and worked great}
2 Tablespoon butter
1 1/2 teaspoon pumpkin pie spice
1 12 oz. pkg. vanilla baking chips
2 cups miniature marshmallows
1 1/4 teaspoon vanilla

Line an 8x8 inch pan with foil, leaving the foil longer than the pan, spray the foil with non stick spray.

In a heavy pan, combine the sugar, evaporated milk, pumpkin, butter, salt and pie spice. Stirring constantly over medium heat, bring the mixture to a boil, and boil for 12 min. Remove from heat, and stir in vanilla, marshmallows, and vanilla chips, until smooth. Pour into the foil lined pan. Cover and refrigerate until set.
Dump set up candy onto cutting board. Lift foil off, and cut and enjoy!!

(double batch fills a regular cake pan)

Peanut Butter Fudge

Peanut Butter Fudge

Peanut Butter Fudge

3 cups sugar
3/4 cup margarine (I like Parkay)
2/3 cup evaporated milk
1 tsp vanilla
6 oz package semi sweet chocolate pieces
7 oz. jar Marshmallow Creme (I like Kraft)
1/2 cup peanut butter (I like Jif)

1. Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup evaporated milk in a medium pot.
2. Bring to full rolling boil, stirring constantly.
3. Reduce heat to medium and continue boiling for 4 minutes, stirring constantly to prevent scorching.
4. Remove from heat and stir in chocolate pieces until melted.
5. Add 1 cup (1/2 jar) marshmallow creme and 1/2 teaspoon vanilla. Beat until well blended.
6. Pour into greased 13 X 9 pan.

Repeat with remaining ingredients substituting peanut butter and spread over chocolate.

Then, cool at room temperature and cut into squares

Wednesday, December 16, 2009

Slow Cooker Ranch Chicken n' Rice

Okay I will make this simple

4-6 frozen chicken breasts
6-8 cans cream of mushroom (or chicken)
1 Ranch Packet ( I only use one of the packets pictured below)
1 can of Milk

Dump all into the crock pot ( I do the frozen chicken first)

I use the frozen chicken bag for garbage...makes for easy clean up

Cook for 6-7 hours on low (I cook it while I am at work all day)

I get home, stir it to break up the chicken and then I heat up 6 cups of instant rice in the microwave and VIOLA! Put rice in bowl, Top with the Yummy Ranch Chicken and Dinner is done! Quick, Easy and Full of Flavor! Enjoy!

Wednesday, November 18, 2009

Creamy Chicken n Noodles

Loved this recipe! I get a magazine called Simple and Delicious made by Taste of Home. I love it. It was one of the best gifts I ever recieved and I have had it for years now. Gets me out of my ruts! Once I know a recipe by heart I know its time to start looking for new ones!! This recipe was submitted by a Donna Arerley from NY. THANK YOU DONNA!

Of course I have adjusted the recipe to fit my large family.... :0) the original is just Half this recipe...This feeds my family of 7 with enough left over for one person for lunch the next day. See I fixed my hubby lunch!

You will need:
16 oz bag of uncooked Egg Noodles
6-8 Boneless Chicken Breast
1 tsp Salt
1/2 tsp Pepper
3-4 tbsp Olive Oil
2 cups Sliced Mushrooms ( I normally leaves these out cuz no one in my family will eat them but ME!! ) Poor poor me....
2 tsp garlic powder or minced garlic (I use garlic powder cuz I never have minced garlic...)
2 cans cream of chicken
2 cans cream of mushroom
1 1/4 cup half n half cream
1/2 cup chicken broth (I also never have this so I use 1/2 c. hot water with one chicken bullion cube dropped in which makes it more that a word? Probably not! HEE HEE)
1/2 tsp chili powder
1/2 cup fresh minced parsley (never have this either...its fresh and it always goes bad beofre I use it so I use the dried parsley)

So now that we are past all the ingredients I don't use.... :0) On with it...

Cook noodles according to package directions.  Great picture right?

Meanwhile flatten chicken to 1/4 inch thickness. When I first made this I got chicken every where... yes I am a slooooow leaaarnerrr.... I now use a sandwich bag over the chicken to help contain the mess. Works like a charm. See my lovely picture?

Sprinkle with salt n pepper. In a large skillet, cook chicken in the 2 tablespoons of oil. Do this in batches. When your done with the first batch throw 2 more tablespoons of oil in and do the 2nd batch! Cook chicken on each side for 5-7 minutes or until juices run clear, remove and keep warm. Best picture yet!

I actually will cook them all, put them on a plate covered with paper towels and zap them in the microwave for 6 mins or so to really make sure they are cooked all the way thru....I am always rushing so for me this makes it safer for my family! Shhhh did you hear that? I think several chefs just fainted from hearing that! Sorry CHEFS!

In the same skillet saute mushrooms and garlic in remaining oil till tender....I really wish I could eat my mushrooms... :0(  So since I skip this part no picture and I add the garlic in the next step :0) Stir in the soups, cream, broth, garlic and chili powder until blended. Heat through. Stir in 1/2 c. parsley. I am partial to this picture.



Sauce. THE END!! Now go pig out!

I need to figure out a way that you can print the recipe without all the pictures.... Any ideas let me know! I try to do this as free as possible...cuz FREE IS FREAKING AWESOME! Also if you would like to post recipes send me an email at and I will add you to the publishers! Thanks to Tara for the Great Idea!

Wednesday, November 11, 2009

Layered Ranch Chicken Enchiladas

Approx prep time: 15-20 mins
Approx cook time: 20 mins
Total time: 35-40 mins
You will need:
4-5 Chicken Breasts - cooked & sliced or cubed
2 cans of Cream of Chicken
8 oz of Sour Cream
1 packet of Ranch Seasoning
Alot of Cheese - I prefer Mozzerella but use your favorite cheese.
1 pkg of 10 count flour tortillas
optional - use 1/2 can of milk (only if you feel the mixture is too thick)

Preheat oven to 400 degrees. Mix Chicken, Cream of Chicken, Sour Cream and Ranch Seasoning (and milk if too thick)  together in a bowl.

Using an ungreased casserole dish spoon out 2-3 big spoonfuls of the Chicken Mixture.

Next add  a layer of Cheese.

Then add 2 tortillas.

Continue layers until ending layer is cheese. I like to squeeze about 4 layers of tortillas in there because it holds together better that way.  I do also spread the mixture kind of thin because the sauce and cheese end up filling in the spaces. :0)

Cook for 20-25 mins. Let sit for 5 mins to set up. Serve with chips and salsa or a fresh green salad.

If you try this recipe please let me know how it turned out and if you changed it up a bit! For the love of all that is Cooking...ENJOY!