Posts Tagged ‘recipes’

So sorry that I didn’t post a recipe on Monday.  I’m slow at getting back into blogging here.  I’m making up for it with sharing not one but two of my new favorite recipes!  They are so new that they just became a favorites last night!

I love Italian food!  LOVE IT!  I wish that carbs weren’t so bad for you because I think I could be completely happy with carb loaded pastas and breads making up 90% of my diet.  My favorite Italian cuisine includes white sauces and cheesy goodness!  Which brought me to last nights meal…

I found both these recipes on, where else but Pinterest!  The Confetti Chicken Pasta is courtesy of  Bake Cakery and the Breaded Cheese Sticks are courtesy of the Food Network.  You can link to theses recipes by clicking on the sites names aforementioned.  However I did make modifications to each recipe, what can I see it’s just who I am and I wanted to make these not so healthy recipes a bit healthier.

Confetti Chicken Pasta


16 oz. of Whole Wheat Penne Pasta (always cook al dente in salt water according to pkg directions)
tbsp. olive oil, divided
2 Boneless Skinless Chicken Breasts, cut in 1″ cubes
¼ tsp. salt
¼ tsp. pepper
½ c. Onion, diced
2 cloves Garlic, minced
1 Yellow Bell Pepper, long thin slices (mom uses red, yellow and orange…)
c. Broccoli florets
c. Grape tomatoes


Cook your pasta and let it drain.  While pasta is cooking heat 1 TBSP of olive oil in a skillet over medium heat and add chicken.  Sprinkle chicken with sea salt and freshly grated pepper.  When halfway through the cooking stage add the diced onion.  (Be sure to keep an eye on your pasta during this.)  When chicken is almost done cooking add broccoli florets and bell pepper, continue cooking until chicken is done and golden on all sides. Vegetables should be warmed and soft but not soggy or mushy.  Remove and let rest in a large bowl.

Now its time for the sauce!


tbsp. butter
tbsp. flour
c. skim milk (may need to add more depending on the consistency you desire)
1/4 tsp. of red pepper flakes
c. Feta or parmesan cheese


In the same pan you cooked the chicken and veggies in, melt the butter over medium heat. Toss in the flour and stir, cooking 1-2 minutes. Slowly add in the milk, while stirring to prevent any clumps from forming.  Sprinkle in the red pepper flakes and allow to simmer until you see boiling action.  Stir periodically.  When your sauce begins to thicken and bubble, turn off the heat and add in your cheese. Stir until melted.

To assemble everything add the pasta to your sauce first so it gets nice and coated with sauce and then pour the chicken and vegetable mixture in. Enjoy!  It’s soooooo delicious!

Mozzarella Sticks


1 1/2 C breadcrumbs

1 1/3 C freshly grated parmesan

1 TBSP italian season

1 tsp garlic salt

4 eggs, beaten

1 1/2 C vegetable oil

6 string cheese sticks cut in halves


Heat the oil in a large frying pan over medium heat.  Mix together the bread crumbs, parmesan, italian seasoning and garlic salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely.  Repeat dipping in eggs and breadcrumbs one more time.
Place the cheese sticks in the now hot oil and fry until golden brown, about 1 minute per side. Transfer the fried cheese to plates covered in paper towels to help absorb grease.  Serve and enjoy!

My family told me these were the best cheese curds I have ever made and they truly were pretty yummy-licious!


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If you love the tangy zip of rhubarb and the tangy sweet juiciness of strawberries then you just might like this coffee cake as much as we do!



3 C cubed rhubarb

16 oz fresh cut strawberries

2 TBSP lemon juice

1 C sugar

1/3 C cornstarch

Coffee cake:

3 C flour

1 C sugar

1 tsp salt

1 tsp baking soda

1 tsp baking powder

1 C butter, softened

2 eggs, whipped

1 TBSP lemon juice

1 C milk

1 tsp vanilla


1/4 butter

3/4 C sugar

1/2 flour


Grease a 10.5 X 14.5 baking pan (9×13 will work but you will have to bake 5-7 mins. longer and cake will be thick.)

Preheat oven to 350•.

Prepare coffee cake filling by cooking rhubarb and strawberries in medium saucepan  covered, over low heat for 4-5 minutes, stirring occasionally. Add lemon juice, sugar & cornstarch and increase heat to medium stirring constantly while cooking an additional 4-5 minutes and consistency becomes thick and creamy.  Remove from burner and cool.

Meanwhile in large bowl combine the first five ingredients of the cake mixture (flour, sugar, salt, baking soda & baking powder) mix together well and cut in butter.  Whip your two eggs together in a liquid measuring cup and add the remaining wet ingredients to the liquid measuring cup (lemon juice, milk & vanilla) and whip together.  Stir this into flour mixture.

Spread a little more than 1/2 of your cake batter into your greased pan.  Spread rhubarb/strawberry filling evenly on top.  Spoon the rest of the cake batter on to in little dollops scattered across the top.

For topping melt the 1/4 cup butter.  While it’s melting mix together your sugar and flour and then stir into melted flour.  Sprinkle on top of coffee cake and bake for 40-45 minutes.

Enjoy!  Tastes delicious warm with vanilla ice cream!!!

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As promised, I’m sharing my cinnamon swirl bread recipe with you.  It’s so deliciously full of sweet, gooey goodness that my family can down an entire loaf in one day!  This may be one of the reasons I don’t make it very often.  Probably not the best thing to eat frequently…even if we wish we could:-)


One basic white bread dough

1/2 stick softened butter


brown sugar



Make up the bread dough according to the directions given in the link to my basic white bread recipe.  After it has risen the first time, on a well floured surface, roll out into a long strip, about 1/4″ thickness, keeping the width so that it’s no wider than your bread pan.  Spread with 1/2 stick of softened butter.


Liberally sprinkle on sugar, brown sugar and cinnamon.  My kids love helping with this part…



After you have all the sugars and cinnamon on, roll dough like a large cinnamon roll.  Be sure to roll it length ways, not width.  You don’t want it to be too wide for your bread pan…

P1240760After you have rolled it, you will need to form the ends a bit to keep a nice bread shape and to prevent the sugar and cinnamon from spilling out when you lift it into your pan…


Place in greased bread pan, and sprinkle any excess cinnamon and sugars that are on your counter on top.  P1240763

Cover and let rise 1-2 hours or until doubled in size.  Bake at 350° for 20-30 minutes.  Cool in pan for about 15-20 minutes so that bread will hold its shape when removed from  pan.  After 15-20 minutes remove from pan and place on wire rack to cool the rest of the way.  When you cut into it bread will not be tightly wrapped, not sure why this is, but it’s still wonderful.  We toast it or heat in a microwave and liberally spread with butter:-)  Enjoy!

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My hubby and I decided that we are going to try a new appetizer, hor devours or snack each Sunday during football.  We love trying new things and football games are a great excuse to have those fun little snacks you may not normally have.

Buffalo Chicken Dip

If you like super hot spicy foods this dip is for you.  It’s  super HOT!  It’s super Spicy! And you will want to have a large glass to cool the fire burning in your mouth…that said, it’s pretty good.  I always feel that spicy foods are better with ranch dressing so after getting a scoop of dip on my chip I would also dip it in ranch dressing.  I guess my mouth isn’t tough enough to handle the beating it took from this dip without the band-aid of ranch dressing:-)


  • 1 8oz. package cream cheese, softened
  • ½ cup sour cream
  • 2 cups cooked and cubed chicken
  • ½ cup hot sauce
  • ½ cup shredded Monterey jack cheese


Preheat oven to 350. In a 4-cup baking dish, spread cream cheese evenly over bottom of dish. In a separate bowl mix chicken, sour cream and hot sauce – spread this mixture over cream cheese. Top with cheese. Bake for 20-25 minutes until cheese is bubbly and golden brown. Serve with tortilla chips, crackers, and/or celery.

Football Food: (click images below to link you to the other football foods we’ve tried so far for the 2012-13 season)

Week 1 – Layered Taco Dip

Week 2 – Mini Breakfast Bowl

Week 3 – Jalapeno Popper Dip

Week 4 – Philly Cheese Steak Filled Peppers

Week 5 – Buffalo Chicken Bites

Week 6 – Wonton Chips & Dip

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I’ve made apple butter plenty of times but never pumpkin butter, that is until yesterday.  It is sooooooooo good!  I think I might even enjoy it more than apple butter.  As usual I didn’t follow just one recipe I combined a couple and took my favorite things from each recipe to make my own.  The best thing I changed about the recipes was making it in the crock pot instead of over the stove.  Thank God for the person who invented crock pots, right?!  Pair this delicious Pumpkin Butter with a loaf of bread for a great Thanksgiving gift!


29 oz pumpkin puree

1 1/2 tsp ground ginger

1/4 tsp ground cloves

1 tsp cinnamon

1/2 tsp nutmeg

1 1/2 C sugar


Mix all these ingredients in a crock pot and warm on high for about 3 hours, stirring occasionally.  It’s as easy as that!

*I used homemade pumpkin puree wich has a more watery consistency than that of canned pumpkin puree.  If you find your pumpkin butter is too thick you can thin it with a little apple juice.


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My hubby and I decided that we are going to try a new appetizer, hor devours or snack each Sunday during football.  We love trying new things and football games are a great excuse to have those fun little snacks you may not normally have.

Wonton Chips With Rangoon Dip

My hubby and I LOVE Chinese food!  LOVE IT!  Our idea of a perfect date is to get Chinese and bring it back home to watch tv (Seriously love the Lilly Allen Chinese song just because of that line!).  Our favorite Chinese food is rangoon wontons so when I saw this recipe for rangoon dip with wonton chips I thought, “Oh my gosh I must eat that now!”  Well, I didn’t exactly whip it up that moment, but we did make it yesterday for this weeks football snack and we loved it!  As is usual I tweaked the recipe a bit because there was a rangoon recipe on the wonton package also and I kind of picked things from each recipe that looked good and combined them to make what you see above.  If you like rangoon wontons you’ve got to try this…it’s delic!


1 pkg wonton wraps

8 oz of softened cream cheese

1/3 C sour cream

1 garlic clove, minced

2 green onions, minced

4 oz finely chopped crab meat (I used imitation)

1/2 tsp garlic powder

1/2 tsp sugar

1 tsp soy sauce

Canola oil for frying


Preheat oven to 400° and cut wonton wraps in half.

In medium sized mixing bowl cream together cream cheese and sour cream.  When well blended add garlic clove, onions, crab meat, garlic powder, sugar and soy sauce.  Mix again until throughly blended.  Pour into oven safe dish and bake for 8-10 mins.

While rangoon dip is baking fill frying pan with about 1 inch of canola oil and warm over medium heat frying wonton strips until they reach a nice golden brown.  (You can also fry them in a deep fryer or for a healthy alternative bake on a cookie sheet that has been lightly sprayed with cooking spray at 375° for 5-8 mins or until lightly browned and crispy.)  Remove from grease and put on a paper towel lined plate to help remove excess grease, cool and eat with warm rangoon dip.

Football Food: (click images below to link you to the other football foods we’ve tried so far for the 2012-13 season)

Week 1 – Layered Taco Dip

Week 2 – Mini Breakfast Bowl


Week 3 – Jalapeno Popper Dip

Week 4 – Philly Cheese Steak Filled Peppers

Week 5 – Buffalo Chicken Bites

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One of my favorite memories of my childhood is of the sweet taste of popcorn balls in the fall.  I not only enjoyed eating these gooey, delicious balls but I loved helping my mom make them.  I would stand on a stool that my grandpa made for me and stir, and stir and stir until my little arms would tire and then my mom would take over and my sister and I would pick out a color to dye them.  Then I would watch my mom as she stirred the goo over the popped kernels and formed them into balls.  When I got older and she knew I could handle forming the hot balls I got to stand alongside her and help form them.  I loved fall popcorn ball days!  Thanks, Mama, for such a wonderful memory.

When my oldest daughter was little I decided that I wanted to carry the popcorn ball tradition into my family so on a cool fall day when my mom was over she, my oldest daughter, who was about two then, and I made some up.  Each fall I make these, at least twice, for my family.  Now it’s my children who help stir until their little arms tire, and they are the ones to choose the color, and like when I was little they ask to help form the balls, but they are still too little to handle the hot gooey kernels so that will have to wait a bit longer.  They don’t really seem to mind though, as long as they get to enjoy the sweet flavor of popcorn balls, like we did the other night when we were gathered around our campfire!

I hope that you can start a fall popcorn evening tradition with your family now too!


20 C of popped popcorn

3/4 C light corn syrup

1/4 C butter (not margarine)

2 tsp cold water

1 tsp vanilla

2 3/4 C powder sugar

1 C mini marshmallows

Desired food coloring


Placed popped popcorn in a very large mixing bowl and set aside, be sure to remove any unpopped kernels.

In a medium saucepan combine corn syrup, butter, water, vanilla, sugar and marshmallows.  Stir constantly over medium heat.  When butter and marshmallows are melted add food coloring.  Continue to stir over medium heat until it just reaches a soft boil stage.  Remove from heat and pour over popcorn and softly toss and stir until each kernel is coated.  Set a small bowl of very cold water beside your popcorn and use this to dip your hands in to keep them cool while you quickly form balls.  Enjoy!

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