Saturday, December 8, 2012

Lara's Sour Cream Chicken Enchiladas

1 lb pound chicken shredded
1 onion
1 tbps oil

8 tortillas

Cheddar cheese
Monte. Cheese

1/4 c. Butter
1/4 c. Flour
1 can of Chicken Broth

2 c. Sour Cream
1 can of green chillies


350 degrees, 20 minutes in the oven with foil on top!

10 minutes, under the broil, make sure to remove the foil and broil until the cheese is brown.

Boil chicken and shred

Chop one onion and saute in oil

add chicken, chillies, and cheese (monte.) in a bowl, set it aside!

Next make the roux, melt butter in a pan, add the flour, and pour in the chicken broth.

Remove from the stove, add sour cream!

take the tortillas and add chicken mix and make 8 enchiladas.

spread the sour cream mix on top and sprinkle cheddar cheese about two cups on top.

put foil on top and bake for 20 minutes. 10 minutes  under the broil to brown the cheese.

Wednesday, October 17, 2012

Homemade Bisquick

5 c. Flour
1/4 c. Baking powder
2 TBPS Sugar
1 tsp Salt
1 c. Butter (cold)

Just use two forks to cut up the butter. Mix it together. Store in the freezer.

I just used this mix and it's awesome!!!!

2 1/2 c. bisquick mix
4 TBPS Cold Butter
1 C. Cheddar Cheese Grated
3/4 C. Milk
1/4 tsp Garlic

Butter Glaze

3 TBPS Butter
1/2 tsp garlic powder
3/4 tsp Parsely

400 degrees 13 minutes

lightly spray pan

Thursday, October 4, 2012

Sue Moon's Carrot Cake Recipe!

2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
2 cups sugar
1 1/4 cups oil
4 eggs
1 1/4 cups nuts, chopped
1 1/4 cups crushed pineapple (drained)
2 cups grated carrots
Mix first 5 ingredients. Add sugar, eggs and oil beaten together. Beat all together 2 minutes. Add carrots, nuts and pineapple. Put in greased & floured 9 X 13 pan. Bake 45 min - 1 hour at 350 degrees. Sue Moon's note: Makes great cupcakes. Fill paper liners 2/3 full.
1/2 stick margarine
4 oz. pkg. cream cheese
1/2 box powdered sugar (1/2 lb.)
1 tsp. vanilla
1 cup chopped nuts
Cream margarine, cream cheese and sugar til well blended. Add vanilla and nuts. Spread on cake and enjoy!! Sue Moon's note: If I want lots of frosting I double recipe.

Monday, October 1, 2012

sour cream noodle bake

tried the Pioneer Woman's Sour Cream Noodle Bake last night. Holy cow this was good! I did add an onion and a green pepper to the meat mixture, and I used Emeril's Essence seasoning. Severeal prior reviews said it was lacking something---so I figured the extra seasoning and onion/pepper would help. I also used a combo of colby jack and extra sharp cheddar. I used bow tie pasta because I didnt have egg noodles on hand. Any pasta would be fine. I probably used a ration of 60/40 cottage cheese to sour cream, and I used an 8x8 glass pan to bake it in. This was so good and easy! Will be making again and again!

Recipe: Sour Cream Noodle Bake

Prep Time: 10 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 8


  • 1-1/4 pound Ground Chuck
  • 1 can 15-ounces Tomato Sauce
  • 1/2 teaspoon Salt
  • Freshly Ground Black Pepper
  • 8 ounces, weight Egg Noodles
  • 1/2 cup Sour Cream
  • 1-1/4 cup Small Curd Cottage Cheese
  • 1/2 cup Sliced Green Onions (less To Taste)
  • 1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
Serve with crusty French bread

Tuesday, September 4, 2012

Southwestern Chopped Chicken Saladrecipe adapted from Lauren's Latest
serves 4 for dinner salads

2 cups shredded chicken
1 green bell pepper, diced
1 can black beans, rinsed
1 can sweet yellow corn (or 1 cup frozen corn, thawed)
2 roma tomatoes, diced
4 green onions, sliced
1 head ice berg lettuce, washed and chopped
1/4 cup cilantro, chopped
2 ripe avocados, diced
1 cup crushed tortilla chips

1/2 cup mayonnaise
2/3 cup Greek yogurt
1 tbsp ranch seasoning
1 tbsp taco seasoning


In a large bowl, combine all salad ingredients together, excluding the tortilla chips.

In a small bowl stir all dressing ingredients together. Pour dressing over salad, starting with about half of the dressing. Toss to combine, then gradually add more dressing until it is dressed to your liking. Top with tortilla chips. Enjoy!

Garlic Cheddar Biscuits

  • 2 tbsp butter, melted
  • 2 cloves garlic, minced
  • 2 tbsp fresh chopped parsley
  • 2 cups Heart Smart Bisquick
  • 3.5 oz shredded sharp Cheddar cheese (Cabot 50% reduced fat)
  • 2/3 cup fat free milk

Preheat oven to 400°. Line a cookie sheet with parchment paper.

Melt butter in a small frying pan, add half the garlic and saute on low heat about 1 minute. Remove from heat and add parsley.

In a large bowl, combine biscuit mix, cheddar cheese, and remaining garlic. Stir in milk and mix (do not over mix). Drop batter by heaping tablespoonfuls (1.5 oz each) onto prepared cookie sheet.

Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until lightly browned on the bottom.

Cheesy Quinoa Bites

Cheesy Quinoa Bites
Makes ~28 bites
  • 2 cups cooked quinoa
  • 2 large eggs
  • 1 cup shredded carrot
  • 2 stalks green onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup grated Parmesan cheese
  • 2 Tbs all-purpose flour
  • 1/2 tsp seasoning salt
  • 1/4 tsp freshly ground pepper
1. Preheat oven to 350 degrees.
2. Mix together quinoa, carrot, egg, green onion, garlic, cilantro, cheese, flour, salt and pepper.
3. Distribute mixture into a greased mini muffin tin, filling each cup to the top (1 heaping Tbs each).

chicken and dumplings

kbrockwell via Pinterest -
3 boneless, skinless chicken breasts, boiled and shredded*
2 cups chicken stock (from boiling the breasts above)
1 stick of butter (1/2 cup)
2 cups Bisquick or self-rising flour
2 cups 2% milk (whatever you prefer)
1 can cream of chicken soup (the herbed cream of chicken soup adds lots more flavor)
3 t. Wylers chicken granules or 3 bouillon cubes
1/2 t. dried sage
1 t. black pepper & salt, as desired
(*you can use any chicken you choose this is simply what we use most often)
Directions: Preheat oven to 350 degrees. Place boneless, skinless chicken breasts in sauce pan with enough water to cover the chicken. Bring to a boil, then turn off the heat; place a lid on your pot and allow to sit for 10-15 minutes to finish cooking. Remove chicken from stock (reserve the stock) and allow to cool, then shred the chicken.
When building the layered casserole, do not mix the layers.

Layer 1 - In 9x13 casserole dish, melt 1 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Note: If you want to serve this as a pot pie, add a layer of vegetables now.

Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour over chicken.
Layer 3 - In medium bowl, whisk together 2 cups of the chicken stock (strained, if needed), chicken granules and soup. Once blended, slowly pour over the Bisquick layer. (Tip - Add some of the hot stock to the soup can to help melt the soup and get it all out of the can).
Bake casserole for 25-30 minutes, or until the top is golden brown.
Kim's Notes: I just boiled my chicken. I used self-rising flour & it worked well. Also, I only used 1/2 the amount of boullion because I was afraid it would be salty, & am glad that is all I put in. I didn't use sage.

Friday, August 3, 2012

Zucchini Bites
Recipe adapted: The Naptime Chef
yields: 12 mini muffins

1 cups zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work the best)
1/4 cup bread crumbs - I used Italian style
Salt and Pepper

1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.

Sunday, July 15, 2012

Ranch Pasta Salad

12 oz box of bowtie pasta
1 cup peas
1 cup sliced carrots
1/4 c of chopped red onions
1 cup of diced ham
1/2 cup cheddar cheese
1 cup of grape tomatoes
salt and pepper

1 pkg of dry ranch dressing
1/2 cup of sour cream
1/2 cup of mayo
1 cup of milk

Thursday, July 12, 2012

slower Cooker Honey Sesame Chicken

Slow Cooker Honey Sesame ChickenRecipe adapted from: Baby Center

4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

*You can also sprinkle more red pepper flakes on top if you want more heat.

Monday, July 9, 2012

carrot chips

(luckymommyto2boys ~ Amy ~ via Pinterest)

4 carrots
olive oil
Peel carrots into thick slices.
Toss slices in olive oil and salt.
Bake at 350 for 12 minutes.
Cool and enjoy!

Beef and onion Pasta

Slow Cooker Balsamic Beef and Onion Pasta

Few drizzles of olive oil
1 1/2 lb beef roast
1 yellow onion, sliced
3-4 Tbsp balsamic vinegar
Salt and pepper
1lb penne pasta

--- Drizzle some olive oil into the slow cooker and add the beef roast. Add the sliced onions and balsamic vinegar. Season with salt and pepper. Set on low and cook for 8 hours. Once cooked, pull/shred into bite size pieces. 2. As the cooking time on the beef roast nears its end, cook the pasta according to package instructions. Drain and add to a large bowl. Toss the pasta with the beef pieces and onions. Add about 1/4 cup of the beef-balsamic broth from the slow cooker and toss with the pasta and beef.

Crispy Southwest Chicken Wraps

Crispy Southwest Chicken Wraps
Lou - CallMeLou from

Makes 6 wraps

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese
Sour cream, optional
6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese, sour cream and tortillas. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center - it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Lou's notes: I used Spanish rice, then tasted the whole mixture to see what seasonings I needed to add/adjust to my liking. I added avocado to the one I knew I was going to eat that night but not the ones that were going to be used for leftovers. I found it was easier to spray the pan liberally, add the burrito, then spray the top of it before flipping. I also laid the cheese in a patch down the middle, then over the top of the ingredients before folding.

Honey Lime Glazed Chicken

This chicken was a hit, all the ingredients I had on hand so that will make this a regular in our house. I let it marinate overnight and served with potato salad and corn on cob.

Honey Lime Glazed Chicken
Cindy(mommy_of_love1) via Weber's Big Book of Grilling

For the Marinade:
1/4 cup fresh lime juice
3 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
1 teaspoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
4 bone in chicken breasts

TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients. Place chicken breasts in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 3 hours, turning occasionally. Remove the chicken breasts from the bag and discard the marinade. Grill bone side down, over Indirect Medium heat until the juices run clear and the meat is no longer pink at the bone, 30 to 40 minutes. For crispier skin, grill skin side down over direct heat for 5 minutes, before removing from grill

Quinoa Summer Salad

Quinoa Summer Salad
1 cup pre washed qunoa
2 cups chicken broth
2 cloves crushed garlic
2 tablespoons fresh squeezed lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons red or white wine vinegar
3 cloves crushed garlic
1/2 teaspoon onion powder
salt and pepper to taste
1/2 cup diced zuchinni
1/2 cup diced summer squash
1/2 cup shredded carrots
1/2 cup diced cucumber
1/2 cup diced yellow bell pepper
1/4 cup diced red onion
1-2 cups halved grape tomatoes
1-2 cups halved fresh mozzarella balls or 1 cup diced provolone cheese
1. Add quinoa, chicken broth and garlic to a pot and bring to a boil. Cover and simmer 10-15 minutes until liquid is absorbed and quinoa is fluffy. Set aside to cool. Once cool, place in a container in the fridge until cold.
2. Whisk together lemon juice, oil, vinegar and seasonings until combined. Set aside.
3. Chop all veggies and cheese and add to large bowl.
4. Add quinoa to veggies and pour dressing over. Toss until well combined. Adjust seasonings as desired.

Friday, June 15, 2012

Lara's Fajatas


4 chicken breast
1 lime
1 tsp of chopped garlic
1 tsp salt
1/2 tsp pepper
4 tbps oil

marindate and grill

red peppers
green peppers

Monday, April 30, 2012

pirate ducky punch

1 packet blue, unsweetened Kool-Aid
1 (2 liter) bottle Ginger Ale
1 (64 oz) bottle White Grape Juice
1 cup sugar
8 scoops pineapple sherbet
2-3 Rubber Duckies
maraschino cherries (optional for garnish)
orange slices (optional for garnish)

Monday, April 23, 2012

Bacon Ranch Chicken

Bacon Ranch Chicken
2 tablespoons real bacon pieces (from jar or fresh)
1 teaspoon minced garlic
1 packet Hidden Valley Ranch salad dressing mix
1 can of cream of chicken soup
1 cup sour cream
4 boneless, skinless chicken breasts
egg noodles, prepared

Spray slow cooker with cooking spray. Place chicken in slow cooker. Combine bacon, garlic, ranch mix, soup, and sour cream in a bowl. (If you don't have time, just place on top of chicken. Trust me; I've done it.) Cook on low about four hours or until chicken is thoroughly cooked and fork tender. Break into pieces or shred with forks. Serve over cooked noodles.

Please Note:
~ If you need more time than the four hours, consider using frozen chicken breasts. It is more liquidy, but still tastes great!
~ You can also prepare this in advance, refrigerate, and reheat for meal time. It is still fabulous as leftovers.
~ Consider serving with rice as an alternative to egg noodles.
~ Once you know that your family loves this recipe, I would recommend buying the ranch mix in larger quantities. (I believe we have a four-pack in our pantry.) Not only is it cheaper, but it's great to have on hand so there are no last minute grocery store runs.
~ Four breasts will serve about six adults in this recipe.

Monday, February 20, 2012

Chicken Piccata Pasta Toss

Seriously, the best meal ever!!!!!
Chicken Piccata Pasta Toss

  • 12 oz penne pasta, cooked according to package instructions
  • 1 1/4 lb boneless chicken breast, cut into 1 inch pieces
  • 2 tbsp olive oil, divided
  • 2 tbsp butter, divided
  • 2 shallots, chopped (I used red onions)
  • 4 cloves garlic, minced
  • 2 tbsp flour
  • 1/2 cup white wine (I omitted)
  • 1 cup chicken stock (I added 1 1/2 cups of chicken broth
  • juice of one lemon
  • 1 cup Parmesan Cheese ( after making the sause, I added 1/2 c of parmesan cheese and I added another 1/2 c on top of the dish)
  • 2 tbsp capers (I omitted)
  • 1/4 cup parsley, chopped
  • salt and pepper

Tuesday, January 31, 2012

Death by Chocolate!

Death by Chocolate Cake
Amy - amylz

3/4 cup sour cream
4 eggs
1/2 cup water
1/2 cup oil
1 chocolate cake mix
1 small box instant chocolate pudding
1 cup semi sweet chocolate chips
powdered sugar

Preheat oven to 350 degrees. Beat sour cream, eggs, water and oil together in a large bowl until thoroughly mixed. Add cake mix and pudding mix. Stir in chocolate chips. Place batter in a greased and floured bundt pan. Bake 45-55 minutes, or until a fork inserted into cake comes out clean. While still hot, invert cake onto a serving platter. When cool, sift powdered sugar over top of cake.

Monday, January 23, 2012

Cheesy Broccoli Chicken Soup

Cheesy Broccoli Chicken Soup
4-6 chicken breasts
3 large diced carrots
3 stalks celery, chopped
1 onion, diced
1/2 cup butter or margarine
1/2 cup flour
1 qt. half and half (can do 2 cups milk, 2 cups half and half)
2 cups chicken broth
1/2 lb fresh broccoli cut into pieces, or 2 10 oz packages frozen broccoli
1- 16 oz package velveeta cheese, cut into cubes
Boil chicken, carrots, celery, and onions until done. Remove chicken and vegetables and save 3 cups of the broth. Cube the chicken and set aside. Discard the rest of the broth. In a pot melt butter and stir in flour. Slowly add broth and half and half. Heat until thick. Add the velveeta cheese and stir until melted. Add chicken and vegetables.  Heat thouroughly and enjoy.

Tuesday, January 17, 2012

Amish Meatloaf

  • 2 pounds ground beef
  • 2 1/2 cups crushed butter-flavored crackers
  • 1 small onion, chopped
  • 2 eggs
  • 3/4 cup ketchup
  • 1/4 cup brown sugar
  • 2 slices bacon
  • 1 cup ketchup
  • 2 tablespoons vinegar
  • 3/4 teaspoon salt, or to taste
  • 2 tablespoons prepared yellow mustard
  • 1/2 cup brown sugar


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together ground beef, crushed crackers, onion, eggs, 3/4 cup ketchup, and 1/4 cup brown sugar until well blended. Press into a 9x5 inch loaf pan. Lay the two slices of bacon over the top.
  3. Bake for 1 hour in the preheated oven, or until cooked through. While the loaf bakes, mix together the remaining 1 cup ketchup, vinegar, salt, mustard and 1/2 cup brown sugar. Spread over the top of the meat loaf for the last 15 minutes of baking.

Nutritional Information open nutritional information

Amount Per Serving Calories: 464 | Total Fat: 21.1g | Cholesterol: 124mg

Friday, January 13, 2012

beef tips over noodles


  • 3 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 pounds cubed beef stew meat
  • 2 cups water
  • 1/4 cup soy sauce
  • 2 tsp Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 (.75 ounce) packet dry brown gravy mix
  • 1 cup water


  1. In a large skillet heat oil over high heat. Saute the onion until almost translucent.
  2. Add the stew meat and cook on high heat until meat is browned on all sides; about 3 to 5 minutes.
  3. Pour 2 cups water, soy sauce, and Worcestershire sauce into the skillet. Stir in garlic powder, salt and pepper. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours.
  4. Meanwhile combine the gravy mix with 1 cup water. Mix thoroughly and stir into the meat mixture. Bring to a boil stirring frequently until slightly thickened.