Banana Sour Cream Cake

Don't be frightened by the sour cream in this cake. You can't even taste it!

Ingredients:

1 pkg. (2 layer size) yellow cake mix

3 eggs

1 cup mashed ripe bananas (about 3 bananas)

1 cup sour cream

1/4 cup oil

1 pkg. (8oz) cream cheese, softened

1/2 cup (1 stick) butter, softened

1 pkg (16oz) powdered sugar (about 4 cups)

1 cup walnut pieces, finely chopped

Directions:

HEAT oven to 350°F. Beat cake mix, eggs, bananas, sour cream and oil with mixer on low until moistened, scraping bottom of bowl often. Beat on medium 2 min. Pour into greased and floured 13x9-inch pan.

BAKE 35 min. or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack.

BEAT cream cheese and butter with mixer on medium until blended. Gradually add sugar, beating well after each addition.

REMOVE cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top-side down, on plate; spread top with frosting. Top with remaining cake half, top side up. Frost top and sides. Press nuts onto sides. Refrigerate leftovers.

Samoas - Girl Scout Cookie Clone

Cookies ~ Homemade Samoas

(also known as Caramel de-Lites)

Makes about 3 1/2 to 4 dozen

1 cup butter, softened
1/2 cup sugar
2 cups all purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
up to 2 tablespoons milk

Preheat oven to 350F.
Cream together butter and sugar in a large bowl. Mix in flour, baking powder and salt at a low speed, next, the vanilla and milk, adding in the milk only as needed to make the dough come together without being sticky (you may not need any at all). The dough should come together into a soft, pliable ball. Add in a bit of extra flour if your dough seems sticky.

It's easiest to roll the dough out in 2 or 3 batches (between pieces of wax (or parchment) paper to about 1/4-inch thickness (or a little thinner) using a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined (or on silicone mat) baking sheet and make a hole in the center. I used the small end of a large round piping tip. Nicole comments that you can use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat until the dough is used up (it's okay to re-roll, this dough is shortbread-like and very forgiving.)

Bake cookies for 10-12 minutes, until bottoms are very lightly golden brown around the edges.

Cool for a few minutes on the baking sheet, to allow them to firm up slightly, then transfer to a wire rack to cool completely.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-ounces good-quality chewy caramels
1/4 teaspoon salt
3 tablespoons milk8 ounces dark or semisweet chocolate (chocolate chips will do)

If you prefer milk chocolate, by all means use that.

Preheat oven to 300 degrees (F)Spread coconut evenly
on a rimmed baking sheet and toast 20 minutes, stirring every 5 minutes, until
coconut is golden. Watch carefully, especially near the end of toasting time;
the coconut toasts very quickly once it begins to become golden.

Cool on baking sheet, stirring occasionally. Set aside.Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 teaspoons per cookie. Reheat caramel for a few seconds in the microwave if it begins to firm up, to make it soft and spreadable once again.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper (I used silicone baking mats instead). Transfer all remaining chocolate into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate. (Melt a bit of additional chocolate, if there is not quite enough for each cookie.) Let chocolate set completely before storing in an airtight container

Peanut Buttery Goodness!

I found this great recipe over at Have Cake Will Travel. She has lots of great recipes, go on over & check them out!

Menu Plan Monday - August 18, 2008

Last week's plan went by without a hitch! I was so excited to make this week's plan that I did it this past Friday. I can't wait to make a menu for the next month. I have pre-ordered groceries from Angel Food Ministries. I pick-up them up on Saturday August 23. I will have entrees for 16 meals, a few vegetables, and fresh fruits. I am extremely excited as I've never ordered Angel food before but I've been told that everything is great quality at a great price.

For more menu plans head on over to Org Junkie.

Sunday -

Breakfast - Cereal

Lunch - Chicken Enchiladas & Refried Beans

Dinner - Tacos @ church fellowship dinner I had to bring 20 flour tortillas

Monday -

Breakfast - Eggs & Toast

Lunch - Brown Bag Lunch

Dinner - Shrimp & Broccoli Pasta with White Wine Sauce

Tuesday

Breakfast - Breakfast Casserole

Lunch - Brown Bag Lunch

Dinner - Vegetable Soup & Cornbread

Wednesday -

Breakfast - Waffles & Eggs

Lunch - Brown Bag Lunch

Dinner - Manwich & French Fries

Thursday -

Breakfast - Oatmeal or Grits with muffins

Lunch - Brown Bag Lunch

Dinner - Pizza Pasta Casserole

Friday -

Breakfast - Pancakes

Lunch - Brown Bag Lunch

Dinner - BBQ Chicken, Baked Beans, Potato Salad

Slow Cooking Thursday - August 14, 2008

I found this great recipe this week and I can't wait to try it! For more slow cooker recipes visit Sandra at Diary of a SAHM.

SLOW COOKER LASAGNA

4 pounds ground chuck

4 (28oz.) jar spaghetti sauce

32 lasagna noodles

3 (15oz.) cottage cheese

4 t. dried Italian seasoning

11/3 cups water

4 (4oz.) cans of mushrooms

6 cups shredded part-skim mozzarella cheese

Cook beef and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain. Combine spaghetti sauce, mushrooms, seasoned meat and water in bowl. Layer thinly in bottom of lightly greased 5-quart electric slow cooker: 4 uncooked lasagna noodles, sauce mixture, cottage cheese & mozzarella cheese. Repeat for each layer (approx 8 total layers). Cover & cook on high setting for 1 hour; reduce heat & cook on low setting for 5 hours. Can do ahead and store in fridge!! Yields 16 Servings (one FULL 5 quart Crock Pot!!!)

This is a rather large recipe for me. I think I am going to cut it down by 4 and see what happens. I'll let you know.

Menu Plan Monday-August 11, 2008

It's been months since I've participated in Menu Plan Monday, but I've realized without a plan I ending up spending way too much money, and our meals are no where near as enjoyable. I actually created my Menu Plan on Saturday before I went grocery shopping. It worked really well for me, and I was able to start my plan yesterday!

Head on over to the Org Junkie for more menu plans.

Sunday:

Breakfast - Cereal

Lunch - Baked Tilapia, Carrots, & Broccoli Cheese Rice

Dinner - Bacon Lettuce Tomato Sandwiches

**

Monday:

Breakfast - Eggs, Toast & Grits

Lunch - I pack lunches for the family, sandwiches, chips, etc.

Dinner - Tuna Patties, Mac & Cheese & Pinto Beans

**

Tuesday:

Breakfast - Waffles

Lunch - Sandwiches, Chips, or Fruit

Dinner - Red Beans & Rice with Sausage

**

Wednesday:

Breakfast - Omelets

Lunch - Sandwiches, Chips, or Fruit

Dinner - Hot Dogs, Chili, Slaw

**

Thursday:

Breakfast - Eggs & Toast

Lunch - Sandwiches, Chips, or Fruit

Dinner - Spinach Lasagna & Garlic Bread

**

Friday:

Breakfast - Pancakes

Lunch - Sandwiches, Chips, or Fruit

Dinner - Hamburgers, Pasta Salad

**

Lunch & Breakfast doesn't really change much. All of us, except for my daughter, eat sandwiches for lunch. Her lunch usually consists of cucumbers, carrots, grape tomatoes, and cheez-itz. Sometimes breakfast is just a granola bar. I try to have things that you can grab as your running out the door and things that can be cooked if you have time.

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Works for me Wednesday Recipes

I browse through WFMW every week but I seldom participate. Today I am participating! The theme is simple recipes with 5 ingredients or less ingredients. Go over to Rocks In My Dryer for more recipes!

I have two easy recipes that I've posted before. They are:
Easy Crockpot Roast
Baked Parmesan Tilapia

My favorite simple recipe is Cheesy Rotel Chicken.
6 boneless skinless chicken breasts
1 can cream of chicken soup
1 can Fiesta cheese soup
1 can Rotel tomatoes

Place chicken breasts in 3-1/2 to 4 quart crockpot. Pour the undiluted soups & Rotel over the chicken and stir to combine. Cover crockpot and cook on low 6 to 8 hours, until chicken is tender and thoroughly cooked. Serve with Mexican Rice for a wonderful and easy Arroz con Pollo!

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Triple Decker Strawberry Cake

This recipe originated from Southern Living, but I was introduced to it by my new sister-in-law's aunt at a pre-wedding bridal luncheon. I fell in love with it and immediately asked for the recipe. I've made it twice since then. Once for my family and once for Krista's Kitchen. My family and my customers all raved over it. I hope you enjoy it too!

Ingredients
1 (18.25-ounce) package white cake mix

1 (3-ounce) package strawberry gelatin

4 large eggs

1/2 cup sugar

1/4 cup all-purpose flour

1/2 cup finely chopped fresh strawberries

1 cup vegetable oil

1/2 cup milk Strawberry Buttercream Frosting

Garnish: whole strawberries

Preparation:

Beat the cake mix and next 7 ingredients at low speed with an electric mixer 1 minute. Scrape down the sides, and beat at medium speed 2 more minutes, stopping to scrape down sides, if needed. (Strawberries should be well blended into batter.)
Pour batter into 3 greased and floured 9-inch cakepans.

Bake at 350° for 23 minutes or until cakes spring back when lightly pressed with a finger.

Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.

Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish, if desired. Serve immediately, or chill up to 1 week.

I used Duncan Hines Moist Deluxe Classic White Cake Mix without pudding.

To make ahead: Place finished cake in the refrigerator, uncovered, and chill for 20 minutes or until the frosting sets. Cover well with wax paper, and store in the refrigerator for up to 1 week. To freeze, wrap chilled cake with aluminum foil, and freeze up to 6 months. Thaw overnight in the refrigerator.

Strawberry Buttercream Frosting

1 cup butter, softened (make sure that you use real butter)

2 (16-ounce) packages powdered sugar, sifted

1 cup finely chopped fresh strawberries

Preparation:

Beat butter at medium speed with an electric mixer 20 seconds or until fluffy. Add powdered sugar and chopped strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)

Buffalo Chicken Dip

INGREDIENTS:
8 oz. pkg. cream cheese
1/2 cup blue cheese or ranch salad dressing
1/2 cup Hot Sauce or Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cups shredded cooked chicken

DIRECTIONS: 2 different ways
1st Way
HEAT oven to 350°F. Place cream cheese into deep dish 9-inch pie plate. Microwave 1 min. to soften. WHISK in salad dressing, Frank's RedHot Sauce and cheese until smooth. Stir in chicken. BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

2nd Way (my favorite way)
Mix hot sauce with chicken while your cooking it. Layer the chicken mixture into a 9 x 13 casserole dish. Melt cream cheese in a saucepan over medium-low heat. Reduce heat & add blue cheese dressing. Stir together quickly so it doesn't scorch! Pour cream cheese mixture over chicken. Bake for 20 minutes or until bubbly, then add your mozzarella cheese & blue cheese. Yes, I said both. From time to time I'll use both if I have both. Bake 15-20 more minutes or until cheese is melted. Serve with celery! Crackers or chips will work too...

I think this dip is best served warm either way you decide to prepare it It just isn't as good cold...
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Buffalo Chicken Penne Pasta

1 lb penne pasta
1 tbsp paprika
1/2 tbsp each salt, garlic powder, and pepper
1 lb chicken breasts, cut into strips or cubes
vegetable oil or olive oil
Buffalo Wing Sauce or Hot Sauce (to your taste, I use about 1/2 bottle)
1 cup diced celery
1/2 cup red onion, diced
1 cup mayo
1/2 cup blue cheese dressing (or ranch, I've used both)
3/4 cup milk

Cook pasta according to directions. While pasta is cooking, prepare chicken with spices and cook in oil. Add hot sauce and saute with chicken. When chicken is mostly cooked; add onion, celery, and saute until chicken is fully cooked. Combine mayo, dressing, and milk in medium bowl. Add to skillet. Toss with pasta.

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Buffalo Chicken Pizza

INGREDIENTS
3 skinless, boneless chicken breast halves - cooked and shredded
2 tablespoons butter, melted
1 (2 ounce) bottle hot sauce
1 (8 ounce) bottle blue cheese salad dressing
1 (16 inch) prepared pizza crust (I like Boboli Thick Crust)
1 (8 ounce) package shredded mozzarella cheese or cheddar

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese. Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.

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Buffalo Chicken Soup

I love Buffalo Chicken, Give me wings, pizza, dip, salads...anything with that tangy flavor! I ran across several recipes today and I thought you all might enjoy them too.



6 cups milk
3 (10 3/4 oz) cans cream of chicken, celery or mushroom soup (any combo of three will do, I use 2 chicken & 1 celery)
3 cups cooked chicken
1 cup sour cream
1/2 cup ranch dressing or blue cheese dressing
1/2 cup hot sauce, adjust to your taste (Frank's Buffalo Wing Sauce is my favorite)

Stove Top: Combine all ingredients in a large pot and cook on stove until hot and flavors have blended. Stir often to dissolve everything and to keep from scorching on the bottom. At least 30 minutes.

Crock Pot: Follow same directions above using crock pot. Just put everything in, stir well to combine everything and then cook on low for 4 hours.

Adjust hot sauce to your liking and/or serve additional sauce on the side to allow each person to adjust their own bowl.

Garnish with an additional dollop of sour cream, ranch or blue cheese dressing/dip and a celery stick. Would also be good with some shredded cheese on top. If you want to stretch it to feed more try serving it over a scoop of white rice.

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Slow Cooking Thursday - Fajita Stew

It's Slow Cooker Thursday again! Please stop by Sandra's blog Diary of a Stay at Home Mom to check out all the other participants recipes!

I love cooking in my slow cooker. I like no brainer throw it all in the pot recipes! I like coming home from work at 6 or 6:30 and smelling the food already done. All I have to do then is set the table... Simple, Easy! Luv it! Today's recipe comes from my love of Mexican food. I am always up for spicy food.

Ingredients:
2 1/2 lbs boneless beef top round steak
1 onion, chopped
2 cloves garlic, minced
14 oz can diced tomatoes, undrained
1 oz envelope of fajita seasoning mix
1 red bell pepper, cut into 1" pieces
1 green bell pepper, cut into 1" pieces
1/4 cup flour
1/4 cup water

Preparation:
Trim excess fat from beef and cut into 2" pieces. Combine with onion in a 3-4 quart slow cooker. Mix together fajita seasoning mix and undrained tomatoes and pour over beef. Place peppers on top. Cover crockpot and cook on low for 7-9 hours until beef is tender. Combine flour with water in a small bowl and stir well to mix. Add gradually to crockpot and stir well. Cover slow cooker and cook on high for 15-20 minutes until thickened, stirring occasionally. Serve stew with hot cooked rice or hot couscous. 8 servings

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Tiramisu

6 eggs, separated
1 cup sugar
2 (8oz) packages cream cheese
1/2 cup sour cream
1 pint whipping cream
2 teaspoons rum extract
2 teaspoons vanilla extract
Expresso, 3 teaspoons instant coffee in 1 cup water
2 package lady fingers
1 square semi-sweet chocolate
cocoa powder

1. Beat 6 egg yolks until light colored. Add 1 cup sugar. Mix with hand or portable mixer. Place bowl in pan of simmering water, but not touching pan. (I used a small metal rack) Cook 8 minutes beating constantly.

2. Mascarpone cheese substitute: Beat 2 package cream cheese, 1/2 cup sour cream, and 4 tablespoons whipping cream until blended and fluffy.

3. Add egg yolk/sugar mixture to cheese mixture, beating well.

4. In chilled bowl, whip remaining cream until stiff peaks form. Add rum, vanilla, 2 tablespoons expresso mixture.

5. Fold into egg/cheese mixture.

6. Beat egg whites to stiff peaks.

7. Add half of egg whites to egg/cheese mixture until blended.

8. Add remaining egg whites mix until blended.

9. Line bottom of 6qt. serving bowl with lady fingers. Brush expresso on top.

10. Layer half of cheese mixture over lady fingers.

11. Grate 1 square chocolate on top.

12. Arrange another layer of lady fingers on top. Brush with expresso.

13. Spread remaining whipping cream on top.

14. Use strainer to heavily dust top with cocoa.

15. Refrigerate at least 4 hours, up to 1 day before serving.

Brownie Caramel Cheesecake

1 (10.25 oz) package brownie mix
1 egg
1/4 cup vegetable oil
2 tablespoons cold water

1 (14oz) package individually wrapped caramels
1 (5oz) can evaporated milk

2 packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/3 cup chocolate fudge topping

1. Preheat oven 350 degrees
2. Grease the bottom and sides of a 9" springform pan
3. In a small bowl, mix together brownie mix, 1 egg, oil, and water. Spread into the prepared pan.
4. Bake in the preheated oven for 25 minutes. Cool 10 minutes
5. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture and pour the remainder over the warm, baked brownie crust.
6. In a large bowl, beat the cream cheese, sugar, and vanilla with an electric mixer until smooth.
7. Add eggs, one at a time, beating well after each addition.
8. Pour cream cheese mixture over caramel mixture.
9. Bake cheesecake for 40 minutes.
10. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge and remove the rim of the pan.
11. Heat reserved caramel mixture. Then take caramel and chocolate topping and drizzle over cheesecake to make a lattice pattern.

Yield 12 servings.

Slow Cooking Thursday - Homemade Potato Soup

I would love to have some good homemade potato soup since I am sick today! Of course, I didn't put this in the crockpot this morning, but I do have some in the freezer from the last time I made it. So, I'll be having a bowl of this for supper tonight. I may even make a pan of cornbread to go with it! For more great Slow Cooker Recipes visit Sandra at Diary of a Stay at Home Mom.

8 large potatoes, cubed
1 cup chopped onions
2 tablespoons butter or margarine
2 chicken bouillon cubes
2 tablespoons dry parsley flakes
6 cups water
2 cup milk
1/2 cup flour, mixed with water

Preparation:
Place potatoes, onions, butter, bouillon, parsley flakes and water in the slow cooker. Cook all day on low. About 1/2 hour before serving; add milk and flour mixture. After the soup thickens it is ready to serve.

Note: Sometimes I'll add 1/2 block of Velveeta cheese and sour cream when I'm adding the milk and flour mixture for a loaded potato soup! You can even garnish with bacon & chives.

Overnight French Toast Bake with Berry Topping

French Toast Bake
12 cups cubed (1 inch) soft French bread (about 13oz)
8 eggs
3 cups half and half
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 teaspoons vanilla

Berry Topping
1 cup sugar
1 tablespoon cornstarch
1/4 cup orange juice
1 bag (12oz) frozen unsweetened mixed berries
3 cups fresh strawberries, cut into quarters

Directions:
1. Spray bottom and sides of 13x9 inch glass baking dish with cooking spray. Place bread cubes in baking dish. In large bowl, beat eggs, half and half, 1/4 cup sugar, the cinnamon, salt, and vanilla with wire whisk until smooth; pour over bread cubes. Cover tightly; refrigerate at least 4 hours but no longer than 24 hours.

2. Heat oven to 400F. Uncover dish; bake 25 to 35 minutes or until golden brown and knife inserted in center comes out clean

3. Meanwhile, in 2 quart saucepan, stir together 1 cup sugar and the cornstarch. Stir in orange juice until smooth. Stir in mixed berries. Heat to boiling over medium heat, stirring constantly. Cook about 6 minutes, stirring constantly, until topping is slightly thickened. Remove from heat.

4. Just before serving, stir strawberries into topping. Serve warm over French toast bake.

Slow Cooking Thursday - Cranberry Chicken

Slow Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom. Head on over there for more delicious recipes.

I lost 25lbs last fall by changing my eating habits. Eating more fruits and vegetables, lean meats, and only low-fat starchs. Well, I couldn't make it through the Holidays eating healthy, and I have gone back to all my old eating habits. I've decided that I just can't take it anymore. Being the procrastinator that I am Starting Monday I am going to go back to eating healthy! I am starting today with a recipe that I make when I'm eating healthy!! I hope everyone enjoys.

Ingredients:

8 (6 or 8 oz) boneless, skinless chicken breasts

1 (16 oz) can cranberry sauce (low-sugar as possible)

1 can water

2 tbsp dried minced onion

1 tsp garlic powder

½ tsp onion powder

1 tsp low-sodium beef bouillon Fresh black pepper

½ tsp Morton Lite Salt®

Preparation: Mix together cranberry sauce, seasonings, and water. Place in bottom of a crock pot. Top with chicken. Cover and cook on low for 6 to 8 hours.

Makes: 8 servings

Serving size: 1 chicken breast

Random Recipes - Pizza Ring

I had a tough time deciding which pizza recipe to use because I've been making homemade pizza with my kids since they were very little. When I say homemade pizza it is homemade to us. I've used pizza crust mix, refrigerated pizza crusts, biscuits for bite size pizzas, crescent rolls for pizza braids, etc... We just throw on whatever toppings we have in the frig. I've used pizza sauce but most of the time I use spaghetti sauce because I always have that in the pantry. This recipe is similar to monkey bread but you use pizza toppings. I hope you enjoy it! For more pizza recipes visit Pam over at Random Thoughts!

6 - 8 tablespoons butter or margarine, melted

1 teaspoon dried Italian seasoning

1/2 teaspoon garlic powder

2 cans (12oz) refrigerated flaky biscuits

40 small slices pepperoni

8 oz mozzarella cheese, cut into 20 pieces

1/4 cup grated Parmesan cheese

1 1/4 cups pizza sauce, heated (or you can use spaghetti sauce like I do)

1. Heat oven to 350°F. Spray 12-cup fluted tube pan with cooking spray. In small bowl, mix melted butter, Italian seasoning and garlic powder.

2.Separate 1 can of dough into 10 biscuits; press or roll each into 3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top each with piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture; place 10 balls in sprayed pan.

3.Sprinkle dough balls with Parmesan cheese. Repeat with remaining can of biscuits, placing balls over balls in pan. Pour remaining butter mixture over top.

4.Bake at 350°F. for 33 to 38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping.

Slow Cooking Thursday - Chicken Stroganoff

Coming up with today's recipe was simple. I opened IE, and my home page is MSN.com, and to what did my wondering eyes appear...no not 8 reindeer, but the main page has 23 Slow Cooker Chicken Recipes!! I picked my favorite one to list today. For the complete slideshow & recipes click HERE.

Slow Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

2 lbs boneless chicken breasts
1 cup chopped onion
2 (10 3/4 oz) cream of mushroom soup
1/3 cup water
12 oz dried wide egg noodles
1 (8oz) carton of sour cream

Directions
1. Cut chicken into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker combine the chicken pieces and onion. In a medium bowl stir together the soup and water. Pour over chicken and onion.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

3. Cook noodles according to package directions. Drain. Just before serving, stir sour cream into mixture in cooker. To serve, spoon stroganoff mixture over hot cooked noodles. If desired, sprinkle with black pepper.

Makes 6 to 8 servings.

Ham and Cheese Crescent Roll-Ups

I found this recipe on Pillsbury.com and it sounds super easy. It seems like it would be a perfect Saturday afternoon lunch with a bowl of tomato or vegetable soup!

1 can Pillsbury crescent dinner rolls
8 thin slices cooked ham
4 thin slices Cheddar cheese, each cut into 4" strips


Heat oven to 350°F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle.

Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet.
.
Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Menu Plan Monday

I make a good menu plan, but I have trouble with the follow through! Check out other menu plans over at Org Junkie.com

Last week my menu plan was to make Meatloaf, Baked Coconut Shrimp, Meatball Soup, and Spaghetti. Well, I didn't make any of it! I haven't been cooking a lot lately because we've had so much going on at the church. We are eating on the go. My family is sick of sandwiches, and drive thru. So, this week we are going to try again... I don't have anything planned for this week, so I'm really going to try to do better.

I'll let you know if I am able to do it.

Slow Cooking Thursday - Saucy Swiss Steak

Slow Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

1/4 cup KRAFT Zesty Italian Dressing
1 boneless chuck blade or shoulder steak (1 lb.), cut into 4 pieces
1/4 cup flour
1/4 cup tomato paste
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 cup beef broth
1 cup chopped green peppers (about 1 medium)
1/2 cup shredded KRAFT Swiss Cheese

HEAT dressing in large nonstick skillet on medium-high heat. Meanwhile, coat steaks evenly with flour; gently shake off excess flour. Add to skillet; cook 2 to 3 min. on each side or until each steak is browned on both sides. Remove from heat; cover to keep warm.

COMBINE tomato paste, tomatoes and broth in slow cooker. Add steaks and peppers; cover with lid. Cook on HIGH 3 to 4 hours.

SPRINKLE with cheese just before serving.

Menu Plan Monday or Tuesday - March 17 - 21

Visit Laura over at Org Junkie for more Menu Plans. Remember my menu plan is exactly that a plan. Most of my plans don't go as planned! LOL!! Last week I made the Chicken Alfredo & the Mini Chicken Pot Pies and that was all, even then I didn't make them on the days that I said I would!

I've decided after seeing MJ's menu plan over at What A Crock is just to give 5 meals and then I'll make them as I see fit. Sometime this week I will make:

Nachos I made these last night so, 1 down, 4 to go!
Baked Coconut Shrimp, Rice & Salad
Meatloaf, Corn, Sweet Peas & Mashed Potatoes
Spaghetti
Meatball Soup

I'll let you know if I do better this week!

Baked Coconut Shrimp

I've been wanting to try to make coconut shrimp because my family loves it. I've found a recipe that looks good. I'll let you know how it is next week when I make it. I'll even try to take pics.

3 pounds extra large shrimp, defrosted, shelled and deveined, rinsed and patted dry
2/3 cup cornstarch
1 teaspoon ground red pepper
2 dashes salt
2 tablespoons honey
2 tablespoons freshly squeezed lime juice
2/3 cup egg whites
1 1/2 cup coconut

Directions

1. Preheat oven to 425 degrees. Lightly spray a large baking sheet with butter flavored cooking spray.
2. In a small bowl combine cornstarch, pepper and salt.
3. In a small microwave safe dish heat up honey for about 30-45 seconds. Add lime juice to honey and stir.
4. Slowly add in egg whites and continue to stir.
5. Place coconut in a thin layer on a pie plate or flat dish.
6. Take each shrimp and first dip into cornstarch mixture, then in egg white mixture and finally roll in the coconut.
7. Place on the baking sheet and lightly spray with butter cooking spray.
8. Bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted.

Random Recipes - Arroz Con Pollo

For more recipes visit Pam over at Random Thoughts!

This week's random recipes are all Tex Mex food. My favorite!! I make a lot of spicy meals, but the thing is I make it up as I go. I throw in a little of this and a little of that until it tastes just right. This recipe is one of my favorite! I hope you all like it!

1lb Chicken tenders

1 bag of brown rice

2 (15oz) cans of Rotel tomatoes

1 green bell pepper, diced

1 red bell pepper, diced

1 onion, diced

Zucchini (optional)

Squash (optional)

Extra Virgin Olive Oil

Garlic Powder

Chili Powder

Queso Cheese

In a deep pan pour enough extra virgin oil oil to cover the bottom of the pan. Saute chicken tenders seasoned with garlic powder until just about done. Add chili powder (enough to cover all of the chicken) then add red peppers, green peppers, onion, squash and zucchini, saute with chicken until tender. Add tomatoes, then add the uncooked rice and let the entire pot stew over medium heat. Cook until rice is done. You may need to add more crushed or diced tomatoes because rice will absorb fluid. If you want it spicier, add more chili powder and/or black pepper. You can also use jalapeno peppers to add real zest.

I buy the Velveeta or Kroger brand of Mexican cheese. I melt the cheese in the microwave with a little milk while I am cooking the chicken & rice. Once the chicken & rice is done, pour the melted cheese over all of it.

Slow Cooking Thursday - Chicken Dressing

For more great slow cooking recipes, visit Sandra.

INGREDIENTS
5 skinless, boneless chicken breast halves
1 (9x9 inch) pan cornbread, cooled and crumbled
8 slices day-old bread, torn into small pieces
4 eggs, beaten
1 onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons dried sage
2 (14.5 ounce) cans chicken broth
2 (10.75 ounce) cans condensed cream of chicken soup
2 tablespoons margarine

DIRECTIONS
Place chicken in a pot with water to cover, and bring to a boil over medium heat. Boil 20 minutes, or until cooked through. Cool, and cut into pieces.

In a slow cooker, stir together chicken, cornbread, bread, eggs, onion, salt, pepper, sage, chicken broth, and chicken soup. Stir until well blended. Dot with margarine. Cover, and cook on Low for 3 to 4 hours. Remove lid, and fluff with fork. Let rest 15 minutes before serving.

Menu Plan Monday - March 10

This week I'm trying to clean out my pantry. I didn't get to the salmon croquettes last week so I'm putting them back on the list for this week. Check out orgjunkie for more menus!

Monday - Turkey Meatloaf, Mashed Potatoes, Corn, and Green Beans (I substitute ground turkey for ground beef)

Tuesday - Chicken Alfredo with Garlic Bread

Wednesday - Meatball Soup

Thursday - Salmon Croquettes, Black Eyed Peas, and Mac & Cheese (I add about 1/4 tsp of lemon pepper to the Salmon mixture)

Friday - Mini Chicken Potpies, Glazed Carrots, and Broccoli & Cheese

The best thing about my entire menu is that I don't have to go to the store for anything!! Wow, isn't that amazing!

Slow Cooking Thursday - Easy Roast

Easy Crockpot Roast

For more great slow cooking recipes, visit Sandra.

3 - 5 lb Roast

2 cans Cream of Mushroom Soup

1 pkg Lipton Onion Soup Mix

Place roast in slow cooker. Cover with Lipton Onion Soup Mix, and Cream of Mushroom Soup. Cook on low for 5-7 hours.

Yes, it really is that easy! You don't add water! You don't mix the soup with the soup mix! When it is done you will have the best gravy ever!

Enjoy!

Menu Plan Monday

This is my first attempt at Menu Plan Monday and I'm already a day late! I wrote down my menu plan for the week yesterday, but I didn't get a chance to blog it until today! I hope everyone enjoys. Check out orgjunkie for more menus!

Monday - Church Ladies Meeting (didn't cook)

Tuesday - Chicken Tetrazinni

Wednesday - Slow Cooker Jambalaya

Thursday - Slow Cooker Chicken Enchiladas

Friday - Salmon Croquettes, Green Beans, & Black Eyed Peas

I don't cook breakfast during the week, and we usually just take left overs or sandwiches for lunch. On Saturday & Sunday, we usually cook on the fly! My DH loves to just open the cabinets and make a masterpiece! In reality he is a much better cook than me!

Chicken Enchiladas

1 lb. chicken breasts, boneless
1 can Old El Paso enchilada sauce
1 can cream of chicken soup
4 oz. sour cream
2 cups cheddar cheese, shredded
8 flour tortillas

Boil chicken until done. Preheat oven to 350 degrees. Mix enchilada sauce, cream of chicken soup, and sour cream in a medium pot; heat through then set aside. Spoon chicken on flour tortilla; roll up and place in 9 x 13 baking dish. Repeat until pan is full. Pour enchilada sauce mixture over all the shells. Top with cheese and bake at 350 degrees for 20 to 30 minutes or until cheese is melted and sauce is bubbly.

Baked Tilapia with Parmesan Cheese

4 Tilapia fillets (about 4-6oz per fillet)
3 Tbsp Lite Ranch Dressing
4 Tbsp Parmesan Cheese
Lemon JuiceLite
Salt

Directions:
Lay fillets out on a cookie sheet and lightly salt each piece. Spread lite ranch dressing over each fillet. It doesn't have to be thick or opaque, so you may not use all of the dressing. Sprinkle each fillet with parmesan cheese. Squirt with a little lemon juice. Bake for 12 minutes for each of thickness at 375 degrees uncovered. Also serve with a lemon slice on each plate for those who want a little more lemon flavor. The fish bakes up so nice and the parmesan cheese begins to brown a little and have a little crunch to it, TIP...cover the pan in foil before you bake and you won't have to worry about clean up..just pick up the four corners of the foil and fold into a pouch, discard and take the garbage out.

Chicken Enchilada Casserole

Ingredients:
3 cups chopped boneless and skinless chicken
1 (10 3/4 oz.) can condensed fat free reduced sodium cream of mushroom soup
1 10 3/4 oz.) can condensed fat free reduced sodium can of cream of chicken soup
1 (14 1/2 oz.) can tomatoes with chilies such as Rotel®
2 cups baked plain tortilla chips
1 (8 oz.) package reduced fat shredded cheddar cheese

Preparation:Combine chicken, soups and tomatoes in a bowl and stir. Layer crushed chips on the bottom of a casserole dish. Pour the mixture over the chips. Top with the shredded cheese. Bake in preheated 350F oven for 25-30 minutes.

Makes: 8 servings