All My Posts
This is a list of all my posts in my blog.
My family loves this recipe. It’s easy to prepare, but it does take a while to bake.
3 chicken breasts, cut into cubes
2 cups chicken broth
2 cups long grain rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
Salt and ground pepper to taste
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 cup butter, cut into cubes
2 cups shredded cheddar cheese
-Preheat oven to 400 degrees.
-Spray a large casserole with nonstick spray (I used large lasagna pan).
-In a very large bowl, add all the ingredients EXCEPT butter and cheese. Mix.
-Arrange butter evenly over mixture.
-Cover with foil and bake 50 minutes.
-Add cheese and bake uncovered for an additional 25 minutes.
-Remove from the oven and let stand 15 minutes.
I have made this dip before, but my recipe never called for a topping. I really like this recipe!
4 ounce can of diced jalepenos, well drained or 4-6 fresh jalapenos, roasted and diced
1- 8 ounce package cream cheese, softened
1 cup sour cream
2 cups shredded cheddar cheese
3/4 cup + 1/4 cup Parmesan cheese
1 cup Italian bread crumbs
4 Tbsp. butter, melted
1 Tbsp. dried parsley
-In a large bowl, combine cream cheese and sour cream.
-Add cheddar cheese, 3/4 cup Parmesan cheese and diced jalapenos. Mix well.
-Spoon mixture into 8 x 8 baking dish.
-In a small bowl, mix bread crumbs, butter, 1/4 cup Parmesan cheese and dried parsley, using a fork until crumbly.
-Sprinkle the bread crumb topping over the cream cheese mixture.
-Bake at 375 degrees for 20 minutes or until hot and breadcrumbs are golden brown.
-Serve with crackers or bread.
My friend, Regina, shared this recipe with me. My family loves it and it is super easy!
2 cans evaporated milk
2 cups semi-sweet chocolate chips
1 cup butter
4 cups powdered sugar
1 tsp. vanilla
-In a large saucepan, melt butter and add chocolate chips.
-Once chocolate chips have melted, add evaporated milk and powdered sugar.
-Heat to a boil Stir for 8 minutes while it’s boiling.
-Remove from heat and stir in vanilla extract.
I’m so excited that my friend, Jane, shared this delicious fruit dip recipe with me! It has become my favorite and easiest fruit dip ever!!! It’s so yummy!
2 containers of cool whip (8 oz tubs)
1 container of strawberry pie glaze (13 1/2 ounces)
Gently fold cool whip and strawberry pie glaze together. Serve.
Yes, it’s that easy and that good!
Both of my boys enjoy coffee in the morning. On Saturday I made a coffee cake to go with their drink of choice. They both really enjoyed it.
1 vanilla cake mix
2 large eggs
2/3 cup water
1/2 cup flour
1/4 cup oil
1 cup brown sugar
3/4 cup pecans, chopped
1/4 cup butter, melted
1 1/2 cup powdered sugar
1 Tbsp. corn syrup
1-2 Tbsp. milk
-Preheat oven to 350 degrees.
-Spray a 9 x 13 pan.
-Reserve 1 cup of cake mix to mix in with topping.
-In a mixing bowl, add eggs, flour, water, oil and remaining cake mix.
-Beat on low for 30 seconds. Beat on medium 2 minutes.
-Pour batter into prepared pan.
-In a small bowl, combine brown sugar, pecans and reserved cake mix. Stir in melted butter until crumbly. Sprinkle over cake batter. Bake 25-30 minutes or until toothpick comes out clean.
-In a small bowl, combine powdered sugar, corn syrup and milk. Drizzle over warm coffee cake.
My boys absolutely LOVE these cookies! They are a soft gingersnap and so yummy and delicious! You won’t be disappointed with a batch of these cookies and your kitchen will smell amazing!
1 1/2 cups butter, melted
2 cups sugar
1/2 cup molasses
7 cups flour
4 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. ground cloves
2 tsp. ground ginger
-Preheat oven to 375 degrees.
-Cream butter and sugar in mixer.
-Add egg and molasses.
-In a separate bowl, mix flour, baking soda, salt, cinnamon, cloves and ginger.
-Gradually add flour mixture to the creamed mixture. Mix together.
-Roll into 1 1/4″ balls and roll into the additional sugar.
-Bake on ungreased cookie sheet for 10 minutes.
Yield: 48 delicious cookies
I have to start by saying I’m very picky about my potholders. I have come to LOVE the ones that my friend, Holly Crawford, taught me to make a few years ago. They are the perfect size and thickness and I can’t find store bought ones that come to close to these. Adam and I decided to make several sets of potholders for gifts. We have an assembly line going and are still busy elves making them. Check out our designs. It’s been fun creating different designs.