~Feeding our Families one recipe at a time~

Tuesday, November 2, 2010

Birthday Cupcakes

1 box yellow or chocolate cake mix
1 4 serving box vanilla or chocolate instant pudding
4 eggs
1 c sour cream
1/2 c water
1/2 c oil
Mix all together.  Bake 350 for 17-22 minutes.  Frost and Enjoy.

I did steal this recipe from another cooking blog...but didn't write down where I got it from.  I can't give credit where credit is due!  I am sorry about that. Hope it is ok to post this great recipe:)

Chicken Tortilla Soup

1 1/2 lb shredded chicken (4-5 breasts)
1 can diced tomatoes
1 can green enchilada sauce
1 can corn with juice
1 can beans (black, pinto, whatever you prefer)
1 can diced green chili
1 onion chopped
14 oz can chicken broth
1 bunch cilantro, chopped
1 glove garlic minced
1 t chili powder
1 t cumin
1 t salt
1/2 t pepper

Throw it all in the crock pot and cook 6-8 hrs on low or 3-4 hrs on high.  You can even put the chicken in frozen and then shred before serving.
Put some Mi Nana's Tortilla strips on top....YUM!

Hope you enjoy!  We sure love it!  Donelle

Monday, June 21, 2010

Fruity Puff Pancake Dessert Cake

This puff pancake family favorite recipe comes from my mother in law. She is an excellent cook and this dessert can be enhanced any number of ways. It is a family tradition to eat this dessert during family get togethers. It's a perfect summer time dessert. Keep in mind, the recipe is temperamental based upon altitude and humidity, so some experimentation may be needed. If you prefer something baking and hassle free, try my graham cracker with fruit and icing treat.

(click on picture to zoom for recipe)

You bake your dessert base, which is a mix between a pan cake and a custard. The sides will brown, expand and curl over the pan edge and the cake will rise all puffy like while baking. When you pull it out of the oven, the cake will fall, so serve immediately while still warm. Cut the cake into slices and place on individual plates.

This is the part where each person experiments. Top the cake with a dollop of sour cream, then any freshly washed, cut up fruit you like. Here, we used strawberries, raspberries, blueberries and bananas. Then, sprinkle the fruit with brown sugar. If you like whipped cream or chopped fresh mint, those are good as well. Kiwi, blackberries, peaches and even chopped apple are good too. It seems the one fruit we always use is strawberries though, then whatever else we have, we chop up and add it on top.

Graham Cracker, Chocolate Icing and Strawberry Summer Dessert

This is a simple treat that requires no baking. I simply break the graham crackers along the perforated lines, smear on some chocolate icing (store bought or you can make your own), top with chopped strawberries and a shot of whip cream. If you have fresh mint, that is yummy on top, but my mint plant didn't move with us when we moved.

Easy, fast, no baking involved, simple ingredients and you make the amount you need in one sitting. Oh, and kids love it. Sometimes, I like to spread just a bit of frosting on the graham cracker and eat it without anything else.

Thursday, June 3, 2010

Homemade Salad Dressing

1 cup of canola or olive oil
1/3 cup red wine vinegar
1/2 cup sugar
1 tsp salt
1 tsp dry mustard
1/4 cup onion

Put it in the blender and mix.

This salad dressing is amazing with Spinach, chopped bacon, boiled egg, red onion, avocado, feta cheese, and a little bit of shredded cheese.

Wednesday, April 14, 2010

Salsa and Freezing Herbs and Vegetables

We used to make our own salsa and guacamole all the time, and we eventually just stopped as life got busier. I had a really good food chopper, but gave it to Goodwill (brand new) b/c we never used it. As we've begun cooking more, we have re-realized how fun it is to prepare dinners (and snacks) together.

We love standing at our tiny kitchen counter together, chopping our own herbs and veggies. That 15 minutes or so that would other wise be "saved" by using a food chopper, is one of our favorite parts of these moments. We get busy in our own worlds, with the kids, work... but making a little snack and spending that time talking, laughing, chopping... it's good for us. Almost therapeutic. Of course, snacking on the delicious treat is most excellent as well! Do you have something like that for you or your relationship? It may even be something you do not even realize. Once you figure out what that activity might be, try and cultivate it and make it part of your weekly routine.

Salsa Recipe:

1/2 can well rinsed black beans
1 tomato, chopped
1/4 red onion, chopped
1 poblano pepper, chopped (or jalepeno if you like spicy)
handful fresh cilantro, chopped
2 garlic cloves, minced
1/2 T lemon juice
2 T olive oil
2 T vinegar (though we usually skip this)
salt to taste

Sliced avacodo, shredded cheese and chips for serving. Or serve over rice and cooked cubed seasoned chicken with corn for a "Chipotle" like meal.

Combine all, seal in airtight container and let stand for approx 30 mins for the flavors to blend together. I like to put a slice of avocado on my chip, dip in the salsa and then sprinkle on a little cheese. Delicious.

*tips... I freeze onion and herbs, and some other veggies I chop!! I only use a handful in my meals, but I put it in almost everything I make.  So, when I chop a fresh onion (or bell peper or whatever), I use what I need, then cut up the rest and put it in an airtight freezer bag and freeze. (Some veggies need to be blanched first for the best freezing, and some veggies don't freeze well at all, this link has good advice).  Of course, they are best when going to be cooked in the next meal, as they lose their crispness when they thaw, but still excellent if you are going to be using them soon.


Freezing makes it easy when cooking, just throw in a little frozen onion and it cooks just fine. For herbs, chop them up, and fill an ice cube tray with them. Cover with a bit of water and freeze. When cooking, just plop in your herbed ice cube, here's an easy tutorial with pictures at bananablender. You can do the same thing with pesto herb mixes (directions here) as well .

Vegetable Pork Chop Skillet Dinner

This is one of the tastiest and easiest dinners I have made in a while. I just went grocery shopping the night before, but wanted to use up the older veggies before they went bad to make room for the new ones. 

So, I typed into google, 'pork chops' and 'red bell pepper', found  this recipe and thought, wow, that's really easy! I added  mushrooms and altered the sauce a bit and it was perfection. The onions were easy, because I just pulled prechopped ones I had in a freezer bag already to go. We served the meal over steamed rice and had (store bought) strawberry shortcakes with fresh chopped strawberries and whipped cream for dessert.

You could substitute green beans or asparagus for the bell peppers in this easy and delicious recipe.
♥ Ingredients ♥
  • 4 (3/4 inch) thick pork loin chops
  • salt and pepper to taste
  • 2 Tbsp. olive oil
  • 1/4 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, seeded and cut into strips
  • 6 mushrooms, sliced thick
  • 3 tablespoons Worcestershire sauce
  • 1/2 cup water or chicken broth
  • 3 tablespoons Girard's Caesar Dressing (optional)
  • 1/2 tsp. dried thyme leaves (I used Emeril's table blend instead)
  • 1/2 tsp flour or cornstarch to thicken sauce

♥ Preparation ♥

Sprinkle chops on both sides with salt and pepper. Heat olive oil in heavy skillet over medium high heat and add chops, onion, and garlic. Cook 5 minutes on one side, shaking pan frequently so garlic doesn't burn, then turn chops and add pepper strips and mushrooms. Cover and cook 5-8 minutes longer until pork registers 160 degrees F. Remove chops and peppers from skillet and set aside, covered to keep warm. 

Add Worcestershire sauce, water, dressing, seasonings and flour, scraping bottom of skillet with rubber spatula to loosen pan drippings. Cook until sauce thickens slightly, then return pork and vegetables to skillet. Cook for 1 minute longer to coat pork with sauce, then serve. 4 servings.

Tuesday, March 30, 2010

Herb Crusted Salmon and Asparagus

So, using this recipe as inspiration, I came up with my own ingrediants list since I didn't have half of what was called for. I found this site on substituting for teriyaki sauce and the A1, oj and worchestershire turned out even better than teriyaki. And, even though we have gourmet parmesean cheese given to us by a cheese scientist, I forgot to add it!

♥ Herb Crusted Salmon Steak ♥

1/2 cup Parmesan cheese
1 egg
1 cup Italian seasoned bread crumbs
1 teaspoon basil
1/4 c water
1/2 cup pulp free orange juice
1/2 cup A-1 steak sauce
1 tablespon worchestershire sauce
1 tablespoon butter
1/4 cup chopped red onion
1 tablespoon minced garlic
2  salmon steaks

1. In a shallow, medium bowl mix Parmesan cheese, Italian seasoned bread crumbs, spices.
2. In a medium saucepan over medium heat, blend A1, orange juice, butter, red onion and garlic. Cook and stir until onions are tender.
3. Press one side of each salmon steak egg and dredge into the Parmesan cheese mixture. Place steaks crust side up in saucepan with sauce mixture. Cook over medium high heat until most of the liquid is reduced, 10 to 15 minutes, then flip with a spatula. Continue cooking until crust is golden brown and fish is easily flaked with a fork.

♥ Asparagus ♥

I usually blanch* asparagus first, to maintain the nutrients and green color, and to stop it from turning mushy during cooking, but I didn't this time, though I would usually suggest it.

1 lb fresh asparagus spears
1 tb oilve oil
1-2 cloves crushed garlic
1tb butter (we use smart balance)
salt/pepper to taste
1 tb seseame seeds

1. Cut off woody ends
2. Cut asparagus into 1 1/2 inch pieces
3. Heat oil in saucepan over medium heat. Add asparagus, garlic, salt and pepper. Cook on med heat, stirring frequently about 5 mins. Add butter and seseame seeds, cook until done.

*to blanch first:

1. Have a large bowl of ice water ready to go.
2. Boil a large pot of water. Now, place your asparagus into the boiling water. Cook until the asparagus turns a bright green. The time this will take will depend on how thick your asparagus stalks are. Usually takes about 2-5 minutes.
3. Remove asparagus from the pot with a slotted spoon or tongs and place into ice-water bath to stop the cooking process. This will tenderize the stalks a bit more, but they'll remain deliciously crunchy.

We rounded out the meal with steamed rice with a touch of salt and pepper and butter and naan bread (we love our starches around here) and it was delicious... even for people who don't always like fish, like me, I even ate more than 1 serving!

~Lisa, Little Lovables

Saturday, March 27, 2010

Herb Crusted Pork Chops, Potatoes & Garlic Bread

My new favorite recipe. I combined a few ideas until I came up with my perfect combination. It's great for picky eaters and quick and easy. You can also use chicken instead of pork, and it will be awesome, but the crust is a little more juicy from cooking. Amazingly, it isn't as dry and burnt up looking as my photo suggests! Serve with potatoes*, greens beans, garlic bread*, salad or fresh fruit for a well rounded meal.

♥ Ingredients ♥

4 boneless porkchops
2 cups Progresso Italian Style bread crumbs
1 packet Lipton Onion Soup/Dip mix
1 c Girard's Light Caesar Salad dressing (this dressing works best)
1/3 c French's Spicy Brown Mustard (any Dijon will do)

1. Preheat oven to 375
2. Mix caesar dressing and brown mustard in a bowl.
3. In a seperate bowl, mix bread cups and dry onion soup mix. 
4. Coat pork chops in dressing mix, put in ziplock bag and marinate in fridge for up to 2 hours. Or don't marinate, (I never do) either way, it will be good.
5. Coat the dressing covered pork chops in the bread crumb mix. Place pork chops in baking sish, cover with foil and bake for approx 25 mins or until done.

♥ Garlic Rosemary Roasted Potatoes ♥

Our favorite side potatoes, made famous by my mother in law. They are great unpeeled, or peeled.
Cut into 2 chunks. Put in roasting pan and toss in olive oil, salt, pepper, rosemary, lots of garlic and basil. Cover with foil and bake at 375 for about 40 minutes, stirring occasionally.

♥ Garlic Bread ♥

Soften about 2 cups butter (I use Smart Choice). Add basil and garlic to butter mix. Cut a store bought french bread loaf and butter insides with garlic butter. Place on pan and bake for about 6 minutes.

Cut into slices and fight over the last piece. ~ Lisa of Little Lovables

Tuesday, March 23, 2010

Snickerdoodles ~ March Cookie of the Month

I know it's late in the game but I finally got around to sending cookies to Todd's teacher. These cookies turned out great and they were really easy to make. Reagan was a huge help and enjoyed rolling the cookies into a ball.


3 cups all purpose flour
2 tsp. cream of tarter
1 tsp. baking soda
1/4 tsp. salt
1 1/2 cups granulated sugar
1 cup butter, softened
2 eggs

1/4 cup sugar
2 tsp. cinnamon

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, cream of tarter, baking soda and salt. Set aside. Using a mixer, cream the sugar and butter until light and fluffy. Add in eggs. Slowly add the flour mixture. Mix until well blended.

Mix the 1/4 cup sugar and cinnamon.

Shape the dough into 1 1/2 inch balls and roll in the cinnamon sugar mixture. Place on a baking sheet and bake for 10 to 12 minutes or until light and golden. Don't over bake these.

Yields: 3 dozen

Saturday, February 20, 2010

February Cookie of the Month

Homemade Oreos: ~ with a Valentine Twist~

1 Box of Red Velvet Cake Mix
2 eggs
1/2 cup oil

Preheat oven to 350 degrees. Add oil and eggs to cake mix. Roll dough into balls. (a little larger than a quarter) Place on greased cookie sheet. Bake for 8 to 10 minutes. I baked mine for eight. Remove from oven and let cool until warm. Place on cooling rack.

Cream Cheese Filling:
1/2 cup butter
1 8oz block of sour cream
3 to 4 cups of powdered sugar
1 tsp vanilla extract

Cream butter and add cream cheese and mix well. Add powdered sugar slowly until you reach your desired consistency.

To assemble, add about a tablespoon of the filling into the center of one cookie. Place a cookie of similar size on top. Lightly press to work the filling evenly to the outsides of the cookies.

Friday, February 19, 2010

Icebox Dessert

We call it fried ice cream. It is full of sugar and so GOOD. I promise you won't be disappointed.
3 cups Rice Krispies
1 cup brown sugar
1 cup coconut
3/4 cup chopped pecans
1 cube melted butter
1/2 gallon vanilla ice cream (I use the box)

Mix together all ingredients (except ice cream), spread on cookie sheet and bake at 350 for 10 minutes.
Crush 1/2 of this and put on bottom of 9x13 pan. Press ice cream on top. Then sprinkle rest of sugar heaven on top.

If you need, yet more sugar and calories, drizzle top with strawberry, chocolate or caramel topping.

Thursday, February 18, 2010

Fondant Icing

Homemade Marshmallow Fondant Icing is very easy and better tasting than store bought fondant.

1 bag marshmallows (DO NOT buy Jiffy marshmallows)
6 cups of powdered sugar (10x) freshly sifted 3 times
1 tsp of butter extract
3 tbsp of tap water

In a bowl heat the marshmallows on high for 20 seconds at a time - stirring each time - total 3 times - after the 3rd time add the water and stir - put back into the microwave for 20 seconds if the marshmallows are not completely melted. Once melted add the butter extract and 2 cups of powdered sugar - stir - keep adding powdered sugar just as you would like making bread - the dough should be a tiny bit sticky - knead the dough for 5 minutes. Add powder sugar to Saran wrap and double wrap the dough then place in a zip lock bag - then bag again - this will insure that the fondant is completely sealed. Place in a dry and dark area to rest for 8 hours min. before using.

If you live in a humid climate (like me!) then when working with the dough use a mixture of powdered sugar and corn starch (equal amounts of each) you can also wrap the mixture in a cloth to powder the fondant. The fondant will keep for a long time in a dry and dark area.

Sunday, February 14, 2010

Chinese Lemon Chicken

We liked this meal but would double the sauce. I accidently cooked it longer than we were supposed to and that also made it a little dry.

Okay, here is a NEW recipe that I am going to try. With my trusty new rice cooker and plethera of rice I found some recipes to use. It sounds easy and with 10 ingredients or less!

4 boneless, chicken breast
1/2 cup flour
1 tsp salt
6 oz (1/2) can lemonade concentrate, thawed
3 tsp brown sugar
1 tsp balsamic vinegar
3 tsp ketchup
olive oil for browning chicken

Cut chicken into strips or largish chunks. Dredge in flour and salt, shake off excess. Brown chicken in a skillet with a bit of olive oil (you are not trying to cook the chicken--just give it some color and get the flour mixture to stick a bit).

Place into crockpot. Mix the rest of the ingredients in a seperate bowl and pour over the top of chicken pieces. Cover and cook of high for 4 hours, low for 6-8.

Thursday, February 11, 2010

Snow Day ~ Snow Cream

In honor of this crazy snow day we made Snow Cream. I don't know about you but this just brings back childhood memories. Every time we had a "second" snowfall my mom would send us outside with her largest Tupperware bowls to scoop up some snow. For some reason unbeknown to me, you aren't aloud to use snow from the "first" snowfall of the year. It's tradition so we didn't mess with it. We would spend part of our snow days sitting in the warmth of the house filling ourselves with yummy snow cream, watching movies and playing games.

So, many years later here we are sitting with a huge second or third snowfall, eating snow cream and watching movies in our warm house. We used sweet condensed milk in our recipe growing up but since I didn't have any I found a different recipe that tasted just the same.

*Snow* Cream:
1 Gallon of Snow
2 Cups of Milk
1 Cup of Sugar
1 T of Vanilla

Send the kids outside to get some good, clean snow. In a medium sized bowl mix: milk, sugar and vanilla. In a large bowl combine the mixture with the snow. Mix it up and serve it like ice cream. Enjoy!

Wednesday, February 10, 2010

Easy Pot Roast

Easy Crock Pot, Pot Roast

I was at a quilting retreat and this is an easy dish that we all loved.

1 pot roast
1 large bottle of V8 (found in the juice section)
potatoes and carrots and onions, to your liking

Add all ingredients into slow cooker. Set on auto until two hours before it is done and then turn to high until ready to eat.

The ladies made this dish and started the crock pots around 9 that morning. Then around 4 they turned it up. You could reverse the time to turn the crock pot to high just so long as you do turn it up. I am told that the tomatoes in the V8 on high helps break down the meat and tenderizes it.

Moms Famous Spinach

My mom went to a restaurant called "Abeulos" she loved their side dish of spinach, this is her rendition of the dish. This is now a favorite at the Killebrew Family Thanksgiving Dinner!

2 lbs of Frozen (or Fresh) Spinach
1 stick of butter
1/2 red onion
8oz mushrooms
handful of frozen corn
handful of shredded cheddar
1 1/2 tsp salt & pepper
1 pkg of cream cheese
6 pieces of bacon (pre-cooked and crumbled)

Saute: onion, butter, mushrooms and corn together, then add spinach cover with a lid and allow to cook down stirring occasionally. Once the spinach has steamed down add salt, pepper, cream cheese and bacon. Put in a baking pan and add cheese to the top -bake until cheese is melted.
Michelle Kirchner

Easy Crock Pot Peanut Cluster

This is an easy treat that Dee Toomey shared with my mom, it makes a lot so it it perfect for sharing!

16oz Salted Dry Roasted peanuts
16oz Unsalted Dry Roasted peanuts
1 package semi sweet choc chips
1 4oz bar German Chocolate
1 package Almond Bark

Put all ingredients in a large crock pot and cook 3 hours on low. Do not remove the lid to peek! Turn off and let cool for about 15 minutes. Mix well and drop by tsp full on wax paper! Let cool and enjoy!
Michelle Kirchner

Tuesday, February 9, 2010

The Pioneer Woman's Lasagna A.K.A. The BEST Lasagna Ever

1-½ pound Ground Beef
1 pound Hot Breakfast Sausage
2 cloves Garlic, Minced
2 cans (14.5 Ounce) Whole Tomatoes
2 cans (6 Ounce) Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 teaspoon Salt
3 cups Lowfat Cottage Cheese
2 whole Beaten Eggs
½ cups Grated (not Shredded) Parmesan Cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Sliced Mozzarella Cheese
1 package (10 Ounce) Lasagna Noodles
(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Preparation Instructions:
Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. Set aside.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat mixture over the top.
Repeat, ending with meat mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly

Chicken Spaghetti

Source: Pioneer Woman

I love the Pioneer Woman's site. She has awesome step by step pictures. I have learned a lot from her! I made this recipe in hopes that my kids would like it and they did! This is one of our go-to meals. It is also an inexpensive meal.


2 cups cooked chicken
3 cups dry spaghetti, broken into two inch pieces
2 cans Cream of Mushroom soup
2 cups grated Sharp Cheddar cheese
1/4 cup finely diced green pepper
1/4 cup finely diced onion
1 jar (4 ounce) diced pimentos, drained
2 cups reserved chicken broth from pot
1 tsp Lawry's Seasoned Salt
1/8 tsp Cayenne Pepper

Cook chicken and set aside. I boil my noodles in that same pot. I chop up the chicken, onion and green pepper. Reserve 1 cup of cheddar cheese for the topping. Combine all of the ingredients into a large bowl. Add spaghetti; then mix. Pour into casserole dish and top with remaining cheese. Bake at 350 for 45 minutes. This can be frozen for up to six months.

15 Minute Warm and Hearty Taco Soup

by Picky Palate

2 T extra virgin olive oil
1 onion, finely chopped
1 green bell pepper
4 cloves garlic, minced
1 lb ground beef *We use one of the packages of beef we got from our processed cow
1/2 tsp salt
1/4 tsp black pepper
2 15 oz cans chicken broth
1 oz pkg. Taco seasoning
1 oz pkg. Ranch dressing mix
2 10 cans Rotel mild tomatoes
4 oz can diced green chilies
1 can of corn
15 oz can black beans, drained
15 oz can red kidney beans, drained
14 oz can white beans, drained

Garnish with:
sour cream

Place oil into a large pot over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Add garlic and cook for 1 minute. Add beef, salt and pepper; cook until brown and crumbled. Add remaining ingredients until well combined. Simmer on low until ready to serve. Top with sour cream, cheese and Frito's.

makes 8 large servings

Tortellini Soup

Source: Healthy Calendar Diabetic Cooking

This is one of my favorite healthy recipes. I found it online a few years ago. I tweeked it into what works for us. My kids will also eat this because of the tortelinni. This is great on a cold day!

1/2 cup finely diced onion
1/2 T dried basil
1 can diced tomatoes
1 package three cheese tortellini
1 package Italian TURKEY sausage
1/4 cup red wine vinegar
1/2 T oregano
3 cans fat free chicken broth
1/2 tsp black pepper

Coat a large pot with cooking spray. Remove sausage from casings into pot; try to crumble this up as you cook. Add onion and cook over medium heat for 7 minutes or until sausage begins to brown. Add vinegar to deglaze the pan. Cook for 2 minutes or until vinegar has almost evaporated. Add basil and oregano and cook for 1 minute more. Add tomatoes and broth. Bring to boil, then reduce heat and simmer for 5 minutes. Add tortellini and pepper. Cook for another 10 minutes.

Chicken Tortilla Soup

Sister Amon brought us this meal when I had Reagan. We instantly fell in love with this. I found a recipe that was healthy and that tasted just like hers. Adam also froze this and took this on the Winter camp out with the Scouts.

8 cups chicken broth - reserve 2 T * I use the broth from the chicken I boil
2 tsp minced garlic
2 c cooked cubed chicken
1/2 bell pepper chopped or sliced
1 tsp lime
1 c chopped onion
1/4 c green chile's
1 can corn
1/4 c fresh cilantro
2 tsp cumin
shredded cheese and tortillas chips

Spray large pot with Pam. Add 2 T chicken broth and heat over medium heat. Add onions, garlic, chilies. Cook for 3-5 minutes, until softened, add remaining broth, chicken, corn, bell pepper, cilantro, lime juice and cumin. Bring to boil over high heat. Reduce heat and simmer for 10 -15 minutes. This soup can be frozen.

Garnish with any cheese and chips you like.

Novemeber Cookie of the Month ~ Soft Gingersnaps

2 c sugar
1 1/2 c shortening
2 eggs
1/2 c molasses
4 c flour
2 tsp cinnamon
2 tsp ginger
1 tsp cloves
1/2 tsp nutmeg
1 tsp baking soda
1 tsp salt

Mix first four ingredients well, then add the remaining ingredients. Roll into balls and roll in sugar. Crystal or raw sugar is the prettiest. Bake at 350 degrees for 11 to 13 minutes.

Fall Kisses

We made this for Todd's teacher, Miss Moretti, for the October Cookie of the Month. This is so easy to make. Miss Moretti requested the recipe! You can only find these particular kisses around fall time and I found them at Target.

Get someone to peel all the kisses from their wrappers. You may have to buy an extra bag because these kisses are hard to resist.

1 Spice Cake Mix
14 oz can pumpkin
1/2 cup sanding sugar (I didn't have any so I used regular)
1 bag Hershey's Pumpkin Spice Kisses

Preheat oven to 350 degrees. In a mixer beat the cake mix and pumkin until well combined, about 45 seconds. With a cookie scoop, scroop dough and roll top half in sanding sugar (dough is sticky) then place onto baking sheet. Bake for 11-13 minutes, or until cooked through. Quickly transfer to a cooling rack and immediately press kisses into the center of each cookie. I immediately place cooling rack into the fridge for 15 minutes so the kisses don't melt.

Makes 36 cookies.

Pumpkin Spiced Cream Cheese Breakfast Rolls

by Picky Palate

I could eat these in a boat. I could eat these with a goat. I could eat these here or there. I could eat these anywhere!

2 packages/can Pillsbury Crescent Rolls
4 oz cream cheese, softened
1/4 c brown sugar
1/4 c canned pumpkin
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg

Preheat oven to 350 degrees. Unroll crescent rolls to form 4 rectangles placed side by side. pinch seams together to form one long rectangle. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined. Spread mixture over crescents leaving a 1/2 inch border around edges. Starting at long end, roll up then cut into 1 inch pieces. Place around 2 - 9 inch cake pans that have been sprayed with cooking spray. Bake for 28-30 minutes or until rolls are golden brown. Remove and let cool for 10 minutes. Frost warm rolls with cream cheese frosting recipe below.

4 oz. softened cream cheese
1/2 c powdered sugar
1/2 tsp vanilla
1 T canned pumpkin

Mix well all ingredients into a large bowl until smooth. Spread over warm rolls.

Sweet and Sour Chicken

serves 4

4 boneless, skinless chicken breasts, cut into cubes
6 T flour seasoned with 1/2 tsp salt and 1/2 tsp pepper
1/4 cup olive oil
1/8 cup cornstarch
1 tsp salt
1/4 tsp pepper
1/4 c brown sugar
1/4 c vinegar
1 20 oz. can pineapple tidbits (reserve juice)
1/2 cup pineapple juice (reserved juice)
1/2 cup chicken broth
1 T soy sauce
1 red bell pepper, sliced

Coat chicken in flour and fry in olive oil until browned. Drain and set aside. In same skillet, combine cornstarch, salt, pepper, brown sugar, vinegar, pineapple juice, chicken broth and soy sauce. Cook and stir until boiling. Reduce heat and cook for 2 minutes. Add chicken, peppers and pineapples. Cook until heated through. Serve over rice.

Hawaiian Meatballs

The time to prepare and cook this recipe can be cut in half by using pre-made (frozen food section) meatballs. My kids really like this meal!

1 T oil
1 C pineapple juice
1 T soy sauce
6 T water
1 tsp water
1/2 C water
3 T cornstarch
1 can pineapple chunks

1 lb Hamburger
1 egg
1 T cornstarch
1 tsp salt
2 T dry onions
dash of pepper

For sauce; combine all ingredients, except half the water, cornstarch and pineapple chunks. Bring to boil. Mix the water and cornstarch and add to mixture; stir until thickened. Add pineapple chunks.

For meatballs: Combine all ingredients; form into walnut-size balls. Cook on 350 for 20 to 25 minutes.

Texas Caviar

When we were preparing food for Superbowl Sunday I had to keep in mind that I couldn't eat our traditional hot wings and chips and salsa. I remembered having some Texas Caviar that a neighbor of Sherry's brought over. It was SO good. I found this recipe and made it for Sunday. It was so good! This is a healthy alternative to queso and other side dishes you might find. My kids thought it was some kind of toxic waste but we sure loved it!

3 cans black eye peas, drained and rinsed
2 cans shoepeg corn. drained
3 to 4 Roma tomatoes, chopped
3 avocados, chunked
1 bunch of cilantro, chopped
1/2 sweet onion, minced
juice of 2 limes
Good Seasonings Italian Dressing packet, prepared
salt to taste

Combine all ingredients in a large bowl, adding avocado last. Pour in the dressing (add 1/2 at first). Add as much dressing as you like. Serve with tortilla chips.

*Starting This Blog*

This blog was created to provide each of us with ample amounts of tried and true recipes for our familes. I try to come up with new recipes each week because we get tired of the same old things. Post any recipes you like! I have a "recipe box" set up. At the bottom of each post there is a label option. Feel free to label your recipes accordingly. I am so excited to see and try all the tasty meals you talented ladies can provide! LET'S EAT!