Thursday, November 20, 2014

Crockpot cheesy chicken & rice

Guest blog by Kristin O’Meara

1 (8 oz) box Zatarain’s yellow rice, cooked according to package
4 boneless chicken breasts
2 cups shredded cheddar cheese
1 medium onion, chopped
1 (10.5 oz) can cream of chicken soup
1 (15 oz) can of corn, drained
2 cups chicken stock

Place chicken in crockpot and season with salt and pepper.  Sprinkle with chopped onions.  Mix together chicken broth and cream of chicken soup.  Pour over chicken.  Cover and cook on low for 7-8 hours (or 4 hours on high). 

Before serving, shred the chicken with 2 forks.  Add in cooked rice, shredded cheese and corn.  Mix well until cheese is melted and serve. 

Easy to make warm meal for winter.  And who doesn’t like chicken and cheesy goodness?  This was great plain and I also tried with chips.  I bet it would be good on a bun too, like a sandwich.  

Wednesday, November 19, 2014

No bake pumpkin oatmeal cookies

Guest blog by Stephanie Eyanson

1 1/2 C. white sugar
1/2 C. brown sugar
3/4 C. butter
2/3 C. milk
3 ½ C. quick cooking oats
1 tsp. pumpkin spice
1 tsp. vanilla extract
1 box pumpkin spice instant pudding mix

In sauce pan mix sugars, butter and milk. Bring to boil.  Boil 2 min. Remove from heat.  Add pudding mix until completely combined.  Add in pumpkin spice vanilla and oats.  Stir to combine then let stand for 5 minutes. Use a cookie scoop to put them on the wax paper. Store in airtight container.

The verdict?  Simple and amazing.  

Thursday, November 6, 2014

Strawberry Mango Salsa

1 cup of diced strawberries
1 medium mango diced
1 - 2 jalapenos diced and seeded
1/2 onion diced
red cabbage to preference
1 lime squeezed

Mix the fruit and veggies.  Add lime juice.  Refrigerate for at least one hour.  Serve with tortilla chips or on fish tacos.  

A perfect blend of sweet spice that will tickle your tongue and make you feel like summer is near.  

Blow Pop Martini

Need a yummy drink that tastes like smooth summer fun?  Try this Blow Pop Martini!

1 Part Kinky Vodka
1 Part Bubble Vodka (Three Olives)
1 Part Lemonade/Pink Lemonade
2 Part Sprite

Mix over ice in shaker.  Strain into martini glass.  Garnish with a blow pop and enjoy! 

Tuesday, November 4, 2014

Pepper jack salsa chicken

Review by Lyndee

1 lb. boneless skinless chicken breast
½ cup salsa
1 Tbsp. minced garlic
5-8 Ritz crackers
Spray butter
4 Laughing cow creamy pepper jack wedges
4 pieces bacon, cooked and crumbled
Pico di gallo

Marinate chicken breast in minced garlic and salsa for one hour.  Preheat oven to 350 degrees.  Cut chicken breast into four 4 oz tenders.  Place in greased 8 x 8 pan.  Crush the crackers and spread on top of the chicken.  Squirt with spray butter.  Bake for 30 minutes. 

When cooked through, top each piece with a wedge of laughing cow pepper jack and crumbled bacon bits.  Add a bit of pico and enjoy!

This was simple to make and tasted outstanding! It was some of the best chicken I’ve ever made.  Not too shabby for throwing a bunch of things in my fridge together.  

Monday, November 3, 2014

Mom's Delicious Pumpkin Bars

Review by Lyndee

1 cup oil                      
2 cups flour
1 cup white sugar     
1 tsp baking powder
1 cup brown sugar    
1 tsp soda
4 eggs                           
1 tsp cinnamon
2 cups canned pumpkin            
1 tsp nutmeg

Cream Cheese Frosting
1 (8 oz.) pkg cream cheese     
1 tsp vanilla
2 sticks butter                           
Approx. 3 cups powdered sugar

Mix in order given, sifting dry ingredients together first. Bake in 15 X 11-inch greased and floured pan at 350 degrees for 20-25 minutes. Cool completely before frosting.

For cream cheese frosting: Soften and mix together cream cheese and butter. Add vanilla and powdered sugar and beat well. Spread on cooled bars. If you don’t feel like making the frosting, you can buy a container of cream cheese frosting at the grocery store.  

Monday, October 20, 2014

Cranberry white chocolate cookies

My sister gave me a big bag of dried cranberries after she realized she didn’t really like them.  My first thought was awesome, I’m going to make some cookies! And I’m glad I did.  These were delicious!

3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup white chocolate chips
3/4 cup dried cranberries


In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed.

In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips and dried cranberries, mix for about 5 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.

Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-9 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

According to the recipe on Sally’s Baking Addiction, the cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months.