I stink at posting. I admit it. I have tried so many different things and said, "This is going on the blog!".....and obviously notsomuch. So, here are a couple of the things I have tried recently and loved!
1) Crock pot Cheesy Chicken Spaghetti
1lb Velveeta (I used the Queso Blanco...delicious!)
12 1/2 oz canned chicken drained and flaked (we like lots of chicken...so I used two cans)
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can Rotel
1/2 cup water
1/2 tsp salt
1/2 tsp black pepper
14 1/2 oz cooked spaghetti (roughly one package)
Combine all your ingredients in your crock pot (minus the pasta). The original instructions did not say to turn it on until later, but I went ahead and turned it on low. Cook your pasta and drain it, then add it to the crock pot. Stir it well. Put the lid on and cook on low for 2-3 hours. That's it! It was absolutely amazing and it made A LOT. It freezes well, makes a great pot luck dish, and is very affordable per serving!
2) Yummy Potato Soup (I cannot take credit for this entirely...I stole it from a friend's page...Thanks Barbara!) :)
1/2 (30 oz) bag of frozen hash-brown potatoes (I used the whole bag and I used the kind with onions and peppers already in it)
1 box Au Gratin potatoes with cheese packet
32 oz of Chicken Broth (one box)
1 can Cream of Chicken Soup
1/2 cup chopped onion or substitute onion powder (don't add this if you use the hash-browns with onions)
1/3 tsp black pepper
1/2 package cream cheese (softened)
Combine all ingredients in crock pot (except for cream cheese). Cover and cook on low for 5 hours. With 30 minutes left to cook, add the cream cheese. Stir occasionally (until combined). Enjoy! It makes a wonderfully thick and creamy soup! I am sure you could add more broth if you preferred it to be "thinner," but I like my potato soup thicker.
Happy crock pot cooking!!!
Friday, February 7, 2014
Saturday, November 2, 2013
Yummy Holiday Cakes
I love a good pound cake...especially with a cup of coffee...but I find that they are often super dry. Well, have no fear! The perfect pound cake recipe is here!! The magic ingredient is one of my most favorite things ever...cream cheese! I also will be sharing a pumpkin pie cake recipe. It is so easy and delicious...I dare you not to love it!
1) Cream Cheese Pound Cake (makes one 10" cake)
1 1/2 cups of butter (softened to room temp)
1 (8 oz) pkg of cream cheese (softened to room temp)
3 cups sugar
6 large eggs
3 cups of all-purpose flour
1/8 tsp salt
1 TBS vanilla extract
Ok. My first note is that you might need an extra set of hands if you don't have a fancy Kitchen Aid mixer. This makes a lot of batter and it is constant mixing and turning and adding and mixing and turning and adding...you get the idea. Not impossible, but I was thankful that my handsome husband was willing to help out.
Step one is to cream your butter and cream cheese together. Don't over mix at this point...there is still a long way and lots of mixing to go...but do make sure most, if not all, your lumps are gone. When they say softened to room temp...they mean it. If you try to jump the gun on this step you will be sorely disappointed in the outcome. Patience is the name of the game for this cake.
Step two is to gradually add the sugar. (This is where the fancy self-mixing mixer comes in handy.)
Step three is to will yourself not to just eat this magical mixture as it is right now and skip the cake. Sooo good!
Step four is to add the eggs one at a time. Make sure one egg is fully mixed in before adding the next.
Step five is flour and salt. (Sift the flour for best results.) Combine the salt and flour in a separate bowl and then add gradually to the batter until mixed well.
Step six is vanilla. If you have the cheap stuff (like I do) you can add a tiny bit more than the TBS the recipe calls for. If you have the good stuff (especially if it is magical Mexican vanilla) keep it at the above stated amount.
Once all of your ingredients are in and your batter is mixed, pour it into a greased and floured pan (I suggest a bundt pan or multiple loaf pans). Don't skip the flouring process...these cakes stick easily and this will ensure that your cake(s) come cleanly out of the pan. Smooth out the mixture, making sure that it is even in the pan. Now, it gets hard. Bake at 350 for 1 HOUR AND 40 MINUTES or until your toothpick/cake poking device comes out clean. That is forever to wait for something so wonderful. Be careful not to over bake...that leads to drier cake...but you want it to be done. Let the cake cool in the pan on the cooling rack for 10-15 minutes. (I strongly suggest you get the coffee brewing at this point.) After what seems like an eternity, flip the pan over onto the rack and see your beautiful cake in all it's glory! Let it cool just a bit longer so that you don't burn your mouth and ruin your ability to enjoy any further bites of cake, but you are only human...so no judgement if you hack into it immediately. :) Here are some photos of my journey with my new favorite pound cake.
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Baking...forever.
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Beauty. I used my fancy bundt pan from Williams Sonoma.
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The moist, delicious inside of the cake...shortly after this photo was taken that piece disappeared.
What my kitchen counter looked like after I finished mixing it up and it went in the oven...epic.
(This is a long post...but here comes cake number two!!)
2) Pumpkin Pie Cake
2 cans of pumpkin ( or 29oz can) NOT PUMPKIN PIE FILLING...just PUMPKIN
4 eggs, beaten
1 tall can of pet milk
1 1/2 cup sugar
2 tsp cinnamon
1 tsp each of ginger, nutmeg, and allspice
1 yellow cake mix
1 cup chopped nuts (or as much as you want)
1 cup melted butter or margarine
1 cup coconut (optional)
Beat together your pumpkin, eggs, milk, sugar, and spices (yup sounds just like pumpkin pie). Pour that mixture into a greased 9x13 pan. Sprinkle the dry cake mix over the pumpkin mixture...as evenly as possible. Drizzle the melted butter evenly over the top of the cake mix, and then sprinkle the nuts on top. (If you choose to include coconut, add it in the last 30 minutes of baking.) Bake at 350 for 1 hour, or until set (clean cake poking device). You can eat this warm or cold...and of course you can top it with cool whip/whipped cream! This is super easy, incredibly yummy, and a great alternative to regular pumpkin pie. :)
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Happy Baking and Happy Holidays!! (I love that I can say that now and it isn't weird!!) :)
1) Cream Cheese Pound Cake (makes one 10" cake)
1 1/2 cups of butter (softened to room temp)
1 (8 oz) pkg of cream cheese (softened to room temp)
3 cups sugar
6 large eggs
3 cups of all-purpose flour
1/8 tsp salt
1 TBS vanilla extract
Ok. My first note is that you might need an extra set of hands if you don't have a fancy Kitchen Aid mixer. This makes a lot of batter and it is constant mixing and turning and adding and mixing and turning and adding...you get the idea. Not impossible, but I was thankful that my handsome husband was willing to help out.
Step one is to cream your butter and cream cheese together. Don't over mix at this point...there is still a long way and lots of mixing to go...but do make sure most, if not all, your lumps are gone. When they say softened to room temp...they mean it. If you try to jump the gun on this step you will be sorely disappointed in the outcome. Patience is the name of the game for this cake.
Step two is to gradually add the sugar. (This is where the fancy self-mixing mixer comes in handy.)
Step three is to will yourself not to just eat this magical mixture as it is right now and skip the cake. Sooo good!
Step four is to add the eggs one at a time. Make sure one egg is fully mixed in before adding the next.
Step five is flour and salt. (Sift the flour for best results.) Combine the salt and flour in a separate bowl and then add gradually to the batter until mixed well.
Step six is vanilla. If you have the cheap stuff (like I do) you can add a tiny bit more than the TBS the recipe calls for. If you have the good stuff (especially if it is magical Mexican vanilla) keep it at the above stated amount.
Once all of your ingredients are in and your batter is mixed, pour it into a greased and floured pan (I suggest a bundt pan or multiple loaf pans). Don't skip the flouring process...these cakes stick easily and this will ensure that your cake(s) come cleanly out of the pan. Smooth out the mixture, making sure that it is even in the pan. Now, it gets hard. Bake at 350 for 1 HOUR AND 40 MINUTES or until your toothpick/cake poking device comes out clean. That is forever to wait for something so wonderful. Be careful not to over bake...that leads to drier cake...but you want it to be done. Let the cake cool in the pan on the cooling rack for 10-15 minutes. (I strongly suggest you get the coffee brewing at this point.) After what seems like an eternity, flip the pan over onto the rack and see your beautiful cake in all it's glory! Let it cool just a bit longer so that you don't burn your mouth and ruin your ability to enjoy any further bites of cake, but you are only human...so no judgement if you hack into it immediately. :) Here are some photos of my journey with my new favorite pound cake.
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(This is a long post...but here comes cake number two!!)
2) Pumpkin Pie Cake
2 cans of pumpkin ( or 29oz can) NOT PUMPKIN PIE FILLING...just PUMPKIN
4 eggs, beaten
1 tall can of pet milk
1 1/2 cup sugar
2 tsp cinnamon
1 tsp each of ginger, nutmeg, and allspice
1 yellow cake mix
1 cup chopped nuts (or as much as you want)
1 cup melted butter or margarine
1 cup coconut (optional)
Beat together your pumpkin, eggs, milk, sugar, and spices (yup sounds just like pumpkin pie). Pour that mixture into a greased 9x13 pan. Sprinkle the dry cake mix over the pumpkin mixture...as evenly as possible. Drizzle the melted butter evenly over the top of the cake mix, and then sprinkle the nuts on top. (If you choose to include coconut, add it in the last 30 minutes of baking.) Bake at 350 for 1 hour, or until set (clean cake poking device). You can eat this warm or cold...and of course you can top it with cool whip/whipped cream! This is super easy, incredibly yummy, and a great alternative to regular pumpkin pie. :)
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Happy Baking and Happy Holidays!! (I love that I can say that now and it isn't weird!!) :)
Tuesday, September 17, 2013
What's a month between blogs...
It seems like I am destined to only blog once a month. :/ I could pour out a ton of reasons why I am so behind, but I will spare you. I am here now...and that's what matters! :) Plus, I have a super cute helper tonight!
This is Kitty...she's awesome.
Tonight, I made Nutella cookies!! There are a couple of different recipes out there, but no matter which one you choose the ingredients are simple.
1 Cup Nutella
1 Cup flour
1 egg
1/2 cup sugar***
Mix ingredients together and roll into 1" balls. Press firmly with the bottom of a glass and bake at 350 for 7-8min or until "set." I did two things differently tonight. I didn't add the sugar (not all recipes call for it) and I used the Jif Hazelnut spread (cheaper version of Nutella).
The batter is a bit dry, but get your hands dirty and finish mixing it that way...it's fun and it helps! I would imagine that a fun and fancy KitchenAid mixer would help as well, but I don't have one...so I just dug in. :) I made my balls bigger than 1"...because I could...so it took a little longer for them to bake. Mine don't look like the picture from the pin...but they taste yummy! They definitely don't need the sugar. However, if yours were ugly looking like mine and you wish to mask that, you can sprinkle some powdered sugar on top for looks and to ramp up the sweetness a bit. I didn't notice a different in the texture or flavor in using the Jif instead of actual Nutella. So, whatever your preference there you are set! These are perfect with coffee, ice cream, milk...or coffee ice cream. ;) Enjoy!!
Tonight, I made Nutella cookies!! There are a couple of different recipes out there, but no matter which one you choose the ingredients are simple.
1 Cup Nutella
1 Cup flour
1 egg
1/2 cup sugar***
Mix ingredients together and roll into 1" balls. Press firmly with the bottom of a glass and bake at 350 for 7-8min or until "set." I did two things differently tonight. I didn't add the sugar (not all recipes call for it) and I used the Jif Hazelnut spread (cheaper version of Nutella).
The batter is a bit dry, but get your hands dirty and finish mixing it that way...it's fun and it helps! I would imagine that a fun and fancy KitchenAid mixer would help as well, but I don't have one...so I just dug in. :) I made my balls bigger than 1"...because I could...so it took a little longer for them to bake. Mine don't look like the picture from the pin...but they taste yummy! They definitely don't need the sugar. However, if yours were ugly looking like mine and you wish to mask that, you can sprinkle some powdered sugar on top for looks and to ramp up the sweetness a bit. I didn't notice a different in the texture or flavor in using the Jif instead of actual Nutella. So, whatever your preference there you are set! These are perfect with coffee, ice cream, milk...or coffee ice cream. ;) Enjoy!!
Monday, August 5, 2013
Much delayed but much to share
Alright...let me start by apologizing for the gap in my posts. Obviously I am not a seasoned blogger as of yet. While the main reason for the delay is forgetfulness, I must also say that I was struggling to locate an ingredient for one of the recipes that I desired to critique. I mentioned in my last post that I was going to be making taco cupcakes. Well...didn't happen. The recipe calls for wonton wrappers and says that they are often in the produce section. It would seem that my available grocers do not carry said wonton wrappers. It's either that or I am just missing them...repeatedly...even with employee assistance. This saddens me on many levels, but primarily because the recipe combines two of my most favorite things (tacos and cupcakes) and I am desperate to try it. Ah, well...some other time. Instead, I have attempted three other pins that I hope you will enjoy. :)
1) Angel Food Dump Cake
Ingredients: 1 can of apple pie filling, 1 box of angel food cake mix, sugar,
and cinnamon
It is basically your standard dump cake, but it has a lighter texture. This is both good and bad. Good because it is super yummy. Bad because you want to eat so much more of it. You simply mix the dry cake mix with the can of pie filling and pour it into a greased 9x13 pan. Sprinkle the top with cinnamon and sugar (to taste) and bake 350 (325 if using a glass pan) for 20-30 min. One of the things it says is to be careful not to over bake. It is done when the top is browned but the cake is not completely set. This can be tricky to determine. I have had one perfect outcome...one epic fail...and one that was so-so (yes I have made it that many times...it's good!). I like to have apple in every bite, so I tried adding additional apples (without the syrup of the pie filling), but that made it too wet. The next time I just cut my apples up and that helped them spread evenly throughout the pan. All in all a very tasty, super easy, fun dessert!
2) Potato Pouches
Ingredients: 10-12 small red potatoes, 1 packet of ranch dressing mix, 6 slices of cooked
bacon, salt, pepper, butter, 3 sheets of heavy-duty foil
This.was.awesome. You slice up the potatoes (thin slices). I put the salt and pepper (to taste) on all of the potatoes at once and mixed them up well so that the seasonings were distributed evenly. Spray each piece of foil with cooking spray. Place an equal amount of potatoes on each piece of foil. Sprinkle the ranch dressing mix equally over all the potatoes (you could mix this in when you do the salt and pepper if you'd like...but I liked it better just on the top of the potatoes). Crumble up your bacon and sprinkle it evenly among the three servings of potatoes. The recipe then calls for you to place 1 tablespoon of butter on the top of each serving. The first time I made this I totally forgot to add the butter here...and they turned out just fine. We just added butter at the table if we wanted it. The next time I made it I did as the recipe instructed...still wonderful.
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(completed pouch minus the butter on top)
After all your ingredients are on the foil, fold it up so that it makes a little pouch...completely "sealed." The original recipe calls for them to then cook on the grill for 20-30 min. I also have done this in the oven for roughly the same amount of time...I believe I set the temp to 375. Both options work. These potatoes were a HUGE hit...and rightly so!
3) Sharpie art on mugs
Supplies: sharpie markers and white ceramic coffee mugs
This activity was both incredibly fun...and completely frustrating. I decided to be a fun aunt and purchased mugs for my nieces and nephews to decorate. I came armed with loads of markers and plenty of mugs for all. We had a blast decorating them. After they are decorated, they are to baked in an oven at 350 for 25 min. This is to make the marker permanently affixed to the mugs and keep it from coming off when you wash it. We used lots of bright colors and metallics along with standard black sharpie. Nowhere in any of the pins for this activity did it say that colored sharpies would not work well. We baked them, let them cool, and when I went to wash them before we drank out of them the colored sharpie on my niece's mug wiped right off. Boo. It did not wipe off of my mug as easily as it did hers, but it does come off somewhat if you rub it with your fingers. This is a tragedy. All is not completely lost, however. The black and metallic markers help up beautifully. So, lesson learned...don't use colored sharpies...or don't ever use the mug. In either case, I would definitely not put your decorated mug in the dishwasher.
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(one side of my amazing mug...with the color holding up pretty well)
There you have it. A much delayed but lengthy post. Enjoy!
1) Angel Food Dump Cake
Ingredients: 1 can of apple pie filling, 1 box of angel food cake mix, sugar,
and cinnamon
It is basically your standard dump cake, but it has a lighter texture. This is both good and bad. Good because it is super yummy. Bad because you want to eat so much more of it. You simply mix the dry cake mix with the can of pie filling and pour it into a greased 9x13 pan. Sprinkle the top with cinnamon and sugar (to taste) and bake 350 (325 if using a glass pan) for 20-30 min. One of the things it says is to be careful not to over bake. It is done when the top is browned but the cake is not completely set. This can be tricky to determine. I have had one perfect outcome...one epic fail...and one that was so-so (yes I have made it that many times...it's good!). I like to have apple in every bite, so I tried adding additional apples (without the syrup of the pie filling), but that made it too wet. The next time I just cut my apples up and that helped them spread evenly throughout the pan. All in all a very tasty, super easy, fun dessert!
2) Potato Pouches
Ingredients: 10-12 small red potatoes, 1 packet of ranch dressing mix, 6 slices of cooked
bacon, salt, pepper, butter, 3 sheets of heavy-duty foil
This.was.awesome. You slice up the potatoes (thin slices). I put the salt and pepper (to taste) on all of the potatoes at once and mixed them up well so that the seasonings were distributed evenly. Spray each piece of foil with cooking spray. Place an equal amount of potatoes on each piece of foil. Sprinkle the ranch dressing mix equally over all the potatoes (you could mix this in when you do the salt and pepper if you'd like...but I liked it better just on the top of the potatoes). Crumble up your bacon and sprinkle it evenly among the three servings of potatoes. The recipe then calls for you to place 1 tablespoon of butter on the top of each serving. The first time I made this I totally forgot to add the butter here...and they turned out just fine. We just added butter at the table if we wanted it. The next time I made it I did as the recipe instructed...still wonderful.
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After all your ingredients are on the foil, fold it up so that it makes a little pouch...completely "sealed." The original recipe calls for them to then cook on the grill for 20-30 min. I also have done this in the oven for roughly the same amount of time...I believe I set the temp to 375. Both options work. These potatoes were a HUGE hit...and rightly so!
3) Sharpie art on mugs
Supplies: sharpie markers and white ceramic coffee mugs
This activity was both incredibly fun...and completely frustrating. I decided to be a fun aunt and purchased mugs for my nieces and nephews to decorate. I came armed with loads of markers and plenty of mugs for all. We had a blast decorating them. After they are decorated, they are to baked in an oven at 350 for 25 min. This is to make the marker permanently affixed to the mugs and keep it from coming off when you wash it. We used lots of bright colors and metallics along with standard black sharpie. Nowhere in any of the pins for this activity did it say that colored sharpies would not work well. We baked them, let them cool, and when I went to wash them before we drank out of them the colored sharpie on my niece's mug wiped right off. Boo. It did not wipe off of my mug as easily as it did hers, but it does come off somewhat if you rub it with your fingers. This is a tragedy. All is not completely lost, however. The black and metallic markers help up beautifully. So, lesson learned...don't use colored sharpies...or don't ever use the mug. In either case, I would definitely not put your decorated mug in the dishwasher.
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There you have it. A much delayed but lengthy post. Enjoy!
Monday, July 1, 2013
Dry skin and Listerine
So, this go-round I have attempted to rid my feet of dry, cracked skin. Let's just jump right on in.
"...the BEST way to get your feet ready for summer."
This pin promised a lot. While I enjoy a good pedicure as much as the next person, I am always looking for ways to get the same result for far less money. Therefore, when I read this pin and all it claimed to accomplish...I was intrigued.
Directions: Mix 1/4 cup Listerine (you read that right), 1/4 cup vinegar, and 1/2 cup of warm water. Soak your feet for 10 minutes "and when you take them out the dead skin will practically wipe off!" (You can see why I was so excited to try it!)
I did exactly as I was instructed. It seemed like far less liquid than one would expect for such a task. The only thing I had that would fit both of my feet comfortably was a glass, 9x13 baking dish (don't judge).
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It is hard to see the mixture, but I promise it is there. It did come most of the way up the back of my heels (at least past the dead skin part), but if I tried this again I would probably double the suggested amounts to be sure. I stuck my feet in and set the timer for 10 minutes. During this time period, my feet definitely felt tingly, and my nasal passages were most certainly opened up (not something the pin said would happen). When the timer went off, I was filled with anticipation as I went to "wipe the dead skin off." Yeah...that didn't happen. The skin was softer, but I still had to do some pretty serious work with the pumice stone to see any real difference (and my feet weren't that bad...I do take care of them regularly). I was surprised to find something that the pin failed to mention....my feel were blue! I selected the blue Listerine as it was recommended by the original pinner....and my feet soaked up that color well. I tried to take a picture of that...but I was laughing too hard to get a good one. Most of the color scrubbed off fairly easily, but some of it lingered for a day or so. I cannot say that this is a successful pin based on its description, but my blue feet (and even my lower legs) were very relaxed afterward. So, maybe there are positives after all. I may give this a go one more time to see if it works any better.
I have a couple of fun food pins lined up for the next post. I will be making taco cupcakes and using my new favorite egg-less cookie dough recipe (I shared the recipe on my Facebook page a couple of weeks ago) in homemade ice cream. My hope is that it will freeze well and hold up in the ice cream maker....wish me luck!
"...the BEST way to get your feet ready for summer."
This pin promised a lot. While I enjoy a good pedicure as much as the next person, I am always looking for ways to get the same result for far less money. Therefore, when I read this pin and all it claimed to accomplish...I was intrigued.
Directions: Mix 1/4 cup Listerine (you read that right), 1/4 cup vinegar, and 1/2 cup of warm water. Soak your feet for 10 minutes "and when you take them out the dead skin will practically wipe off!" (You can see why I was so excited to try it!)
I did exactly as I was instructed. It seemed like far less liquid than one would expect for such a task. The only thing I had that would fit both of my feet comfortably was a glass, 9x13 baking dish (don't judge).
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It is hard to see the mixture, but I promise it is there. It did come most of the way up the back of my heels (at least past the dead skin part), but if I tried this again I would probably double the suggested amounts to be sure. I stuck my feet in and set the timer for 10 minutes. During this time period, my feet definitely felt tingly, and my nasal passages were most certainly opened up (not something the pin said would happen). When the timer went off, I was filled with anticipation as I went to "wipe the dead skin off." Yeah...that didn't happen. The skin was softer, but I still had to do some pretty serious work with the pumice stone to see any real difference (and my feet weren't that bad...I do take care of them regularly). I was surprised to find something that the pin failed to mention....my feel were blue! I selected the blue Listerine as it was recommended by the original pinner....and my feet soaked up that color well. I tried to take a picture of that...but I was laughing too hard to get a good one. Most of the color scrubbed off fairly easily, but some of it lingered for a day or so. I cannot say that this is a successful pin based on its description, but my blue feet (and even my lower legs) were very relaxed afterward. So, maybe there are positives after all. I may give this a go one more time to see if it works any better.
I have a couple of fun food pins lined up for the next post. I will be making taco cupcakes and using my new favorite egg-less cookie dough recipe (I shared the recipe on my Facebook page a couple of weeks ago) in homemade ice cream. My hope is that it will freeze well and hold up in the ice cream maker....wish me luck!
Thursday, June 20, 2013
Chicken Delishiousness
I am having fun perusing my boards and selecting which pins to post about next. Normally, I will just blog once a week, but tonight's pin was just too good not to share immediately! I have no idea what they called it...but I call it delicious!
Ingredients: Chicken breast (boneless and skinless....recipe calls for 4 but my supermarket pkg had 3)
1 box stove top (I used the one for chicken...but I think the savory herb would be great
as well)
1/2 cup sour cream
1 can cream of chicken soup
1/4 cup water
This cooks in your trusty crock pot. I love crock pot cooking in the summer because they use less energy than the oven and put off way less heat.
First, you put your chicken in the bottom of the crock pot.
Next, dump the box of stove top over the chicken.
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Combine the sour cream, cream of chicken soup, and water in a bowl and stir well. Once it is nice and creamy pour it over the stove top and spread out as evenly as possible.
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Put the lid on and cook on low for 4 hours. That's it...it is literally that easy!! When it's all done and you are ready to serve it, take a fork and "fluff" the stove top up a bit. It will help to stir in the remaining "sauce" and you will not be sorry.
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I forgot to take a picture of the crock pot before I plated it...I was so ready to eat it that I wasn't thinking! The chicken just fell apart but wasn't the least bit dry. You could even add some cheese to the top if you wanted! This was hands down one of the easiest meals I have ever made. Hope you will enjoy it, too!! Another big thumbs up for this one!!
Ingredients: Chicken breast (boneless and skinless....recipe calls for 4 but my supermarket pkg had 3)
1 box stove top (I used the one for chicken...but I think the savory herb would be great
as well)
1/2 cup sour cream
1 can cream of chicken soup
1/4 cup water
This cooks in your trusty crock pot. I love crock pot cooking in the summer because they use less energy than the oven and put off way less heat.
First, you put your chicken in the bottom of the crock pot.
Next, dump the box of stove top over the chicken.
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Combine the sour cream, cream of chicken soup, and water in a bowl and stir well. Once it is nice and creamy pour it over the stove top and spread out as evenly as possible.
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Put the lid on and cook on low for 4 hours. That's it...it is literally that easy!! When it's all done and you are ready to serve it, take a fork and "fluff" the stove top up a bit. It will help to stir in the remaining "sauce" and you will not be sorry.
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I forgot to take a picture of the crock pot before I plated it...I was so ready to eat it that I wasn't thinking! The chicken just fell apart but wasn't the least bit dry. You could even add some cheese to the top if you wanted! This was hands down one of the easiest meals I have ever made. Hope you will enjoy it, too!! Another big thumbs up for this one!!
Tuesday, June 18, 2013
Once Upon a Pinterest...
Ok...I, like many others, am a hardcore Pinterest addict. I love it. All of it. The funny bits, the food, the crafty ideas, the home decor...you name it, I will pin it. My intentions upon pinning are always good. "Oh! That looks so good! I will grab those ingredients at the store and make that this week!" Yeah right. So many pins...so little time. One of the blessings of my profession is a short break in the summer. (Disclaimer--Yes, teachers get some time off. However, I am attending several workshops, realigning my curriculum to new state standards, reading the new novels I will be reading again with my students in the the next year, and working in my classroom....and I am far from the busiest teacher in the summertime. Just in case you wanted to make the "I wish I was a teacher so that I could only work 9 months a year comment...because you shouldn't. :) ) That being said, I have decided to take some of my "time off" to try out those pins just sitting on my various boards waiting to be used. I will report back here with the outcomes as sort of a public service announcement for the posterity of any others who were wondering about said pins. Fun...yes? Hope so...because here we go!
Today I will be discussing two pins: one claiming to be the "ONLY" floor cleaner you will ever need and another for homemade brownie mix.
1) Floor Cleaner
Ingredients: 1/4 cup white vinegar, 1 TBS liquid dish soap, 1/4 cup baking soda, and 2 gallons
of very warm tap water
( I have white, ceramic tile in my kitchen/bathrooms and wood tile in my husband's office. )
The description on the pin said that my floors would be spotless and everything would be left "smelling amazing." Well...here's the scoop...they were half right! My floors were definitely sparkly clean and it was super easy (and cheap) to mix up. It made loads of suds (which I love) and my floors were not remotely sticky afterward. It is also a safe, (harsh) chemical-free cleaning alternative. I am by no means the greenest person on the planet...though I would love to be...but I do always try to find environmentally/pet/kid friendly products for cleaning...and this fit the bill for me! As for the smelling great part....I didn't notice much of a smell at all. At first, I was worried that it would have a strong vinegar smell that would linger for a while...but that was not the case. I think the lack of smell is what I like most about it. Clean floors...no strong odor...safe for the family/environment...sold! I give this pin a thumbs up!!
2) "You'll never buy boxed brownie mix again!"
Ingredients: 1 cup sugar, 1/2 cup flour, 1/3 cup cocoa, 1/4 tsp salt, 1/4 tsp baking powder, 2 eggs,
1/2 cup oil, 1 tsp vanilla
Bake: 350 F for 20-25 min
I am married to the biggest brownie lover I have ever met...and he can be particular. So, when I saw this recipe I decided to give it a whirl and not tell him they were made from scratch. If I said that they were a hit, that would be an understatement. He LOVED them! The ingredients are already in you pantry (for most folks) and it takes no time at all to whip them up (which is both dangerous and wonderful). I will admit that they are not always as moist as some store-bought brownie mixes, but they are always tasty. I use the Pampered Chef brownie pan (if you don't have one...find a consultant and order one ASAP...LIFE CHANGING!!) and the recipe yields the perfect amount. I also love that it is super easy to double/triple if you need a larger number of treats. The BEST part about this is it's gift value. You can mix up the dry ingredients, put them in a sassy little jar/baggie, attach a card with the rest of the recipe, and voila! The perfect teacher/hostess gift! You could even just mix up several baggies of dry ingredients to keep on hand for your own benefit. All-in-all, this is a winner for me!
I hope you will stay tuned for the next installment of my Pinterest adventures! I welcome any pin suggestions and would love to have someone write a guest post or two about their experiences! Until next time!!
Today I will be discussing two pins: one claiming to be the "ONLY" floor cleaner you will ever need and another for homemade brownie mix.
1) Floor Cleaner
Ingredients: 1/4 cup white vinegar, 1 TBS liquid dish soap, 1/4 cup baking soda, and 2 gallons
of very warm tap water
( I have white, ceramic tile in my kitchen/bathrooms and wood tile in my husband's office. )
The description on the pin said that my floors would be spotless and everything would be left "smelling amazing." Well...here's the scoop...they were half right! My floors were definitely sparkly clean and it was super easy (and cheap) to mix up. It made loads of suds (which I love) and my floors were not remotely sticky afterward. It is also a safe, (harsh) chemical-free cleaning alternative. I am by no means the greenest person on the planet...though I would love to be...but I do always try to find environmentally/pet/kid friendly products for cleaning...and this fit the bill for me! As for the smelling great part....I didn't notice much of a smell at all. At first, I was worried that it would have a strong vinegar smell that would linger for a while...but that was not the case. I think the lack of smell is what I like most about it. Clean floors...no strong odor...safe for the family/environment...sold! I give this pin a thumbs up!!
2) "You'll never buy boxed brownie mix again!"
Ingredients: 1 cup sugar, 1/2 cup flour, 1/3 cup cocoa, 1/4 tsp salt, 1/4 tsp baking powder, 2 eggs,
1/2 cup oil, 1 tsp vanilla
Bake: 350 F for 20-25 min
I am married to the biggest brownie lover I have ever met...and he can be particular. So, when I saw this recipe I decided to give it a whirl and not tell him they were made from scratch. If I said that they were a hit, that would be an understatement. He LOVED them! The ingredients are already in you pantry (for most folks) and it takes no time at all to whip them up (which is both dangerous and wonderful). I will admit that they are not always as moist as some store-bought brownie mixes, but they are always tasty. I use the Pampered Chef brownie pan (if you don't have one...find a consultant and order one ASAP...LIFE CHANGING!!) and the recipe yields the perfect amount. I also love that it is super easy to double/triple if you need a larger number of treats. The BEST part about this is it's gift value. You can mix up the dry ingredients, put them in a sassy little jar/baggie, attach a card with the rest of the recipe, and voila! The perfect teacher/hostess gift! You could even just mix up several baggies of dry ingredients to keep on hand for your own benefit. All-in-all, this is a winner for me!
I hope you will stay tuned for the next installment of my Pinterest adventures! I welcome any pin suggestions and would love to have someone write a guest post or two about their experiences! Until next time!!
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