October 29, 2013

Cheesy Beef Pockets

This recipe is from one of the Taste of Home recipe books I picked up at the grocery store.

1/2 lb ground beef
1 tbsp chopped onions
1/2 tsp salt
1/8 tsp pepper
1 can refrigerated buttermilk biscuits
2/3 cup shredded cheese

Preheat oven to 400 degrees.  Brown ground beef, onion, salt and pepper. Drain and cool.  Flatten out a biscuit into an oval shape.

Place about 1/4 cup meat mixture on top. Sprinkle with cheese.

Place another flattened out biscuit on top and press edges together with a fork to seal. Repeat for remaining biscuits.  Place on greased baking sheet. Prick tops with a fork. Bake for 8-10 minutes or until golden brown.

October 24, 2013

Au Gratin Pork Chops

This casserole dish was very good and I loved that it had veggies and potatoes all cooked together. 

2 packages au gratin potatoes
1 can cream of mushroom soup
2 cups milk, divided
16 oz frozen green beans
6 boneless pork chops
1 can cheddar cheese soup

Preheat oven to 350 degrees. Place potatoes in a greased baking dish. In a small bowl combine mushroom soup, 1 cup milk and 1 sauce mix packet. Pour over potatoes.  

Top with green beans and pork chops. In a large bowl combine cheddar cheese soup, remaining milk, and other sauce mix packet. Pour over chops.  Cover and bake at 350 degrees for 45-50 minutes. Uncover and bake for 20-25 more minutes.

Chicken and Ham Casserole

This is another recipe I received in the mail from a swap through Swap-Bot.  
It was pretty good and quick to prepare. 

1 cup bread crumbs
1 cup diced ham
1 can cream of mushroom soup
1 cup diced chicken

Preheat oven to 350 degrees. Place half of bread crumbs on bottom of baking dish. Spread ham on top of crumbs.  Mix chicken and mushroom soup and spread over ham. Cover with remaining crumbs.  Bake at 350 degrees for 1 hour. 

October 15, 2013

One Dish Chicken and Stuffing

I received this recipe in the mail from a lady that I swap recipes with over at Swap-Bot.  

1 box stove top stuffing
1/2 cup hot water
1 tbsp butter, melted
4-6 boneless, skinless chicken breasts
1 can cream of mushroom soup
1/3 cup milk
1 tsp parsley flakes

Preheat oven to 400 degrees.  Mix stuffing , water and butter.  Spread evenly in center of baking dish. 

Place chicken on each side of stuffing. In small bowl mix soup, milk, and parsley. Pour over chicken. 

Cover and bake at 400 degrees for 15 minutes. Uncover and bake for 15 more minutes or until chicken is done. 

October 11, 2013

No Work Chicken

A friend of mine posted that she had this chicken for dinner and loved it, so of course I had to try it out too. It was pretty good and was really hardly any work at all. 

1/4 cup honey
1/4 cup soy sauce
3 tablespoons dijon mustard (I just used yellow mustard and it tasted fine)
1/2 teaspoon curry powder
4 chicken breasts, boneless and skinless

Preheat oven to 350 degrees. In bowl mix all ingredients except chicken. Place chicken in baking dish and pour mixture over top. Cover with foil and bake at 350 for 30-40 minutes flipping over halfway through or until chicken is no longer pink. 

October 10, 2013

Taco Spaghetti

Taco spaghetti doesn't sound good at all, but SURPRISE! It's delicious!

5 oz. dried spaghetti, broken
1 lb. ground beef 
1 large onion, chopped
3/4 cup water
2 tbsp. taco seasoning mix
11 oz. can whole kernel corn with peppers, drained
1 cup sliced pitted black olives, drained
1 cup cheddar, shredded
1/2 cup salsa
lettuce (optional topping)

Cook pasta al dente. Drain. Preheat oven to 350 degrees.

In a large pan, cook beef and onion until meat is brown. Drain fat. Stir in water and taco seasoning. Bring to a boil. Reduce heat and simmer uncovered for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, olives, half of the cheese, and salsa.

Pour into lightly greased casserole dish. Cover with aluminum foil and bake at 350 degrees for 15 to 20 minutes until heated through. Sprinkle with remaining cheese and bake until melted.

October 9, 2013

M&M Cookie Bars

The other day I had the urge to bake so I decided to whip up these m&m cookie bars. I am so glad I did, well maybe my mind is but my body isn't because I could not stop eating them. They even stayed soft and chewy for a few days unlike when I make regular cookies. 

12 TBSPs butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar
1/2 cup white sugar
1 large egg
1 large egg yolk
2 tsps vanilla extract
2 1/8 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 12oz bag mini M&M's, divided

Preheat the oven to 325 degrees. Line a 9x13 inch pan with foil, make sure the foil goes up the sides of the pan too.   Mix the butter, sugar, and brown sugar together. Stir in the egg, egg yolk, and vanilla. Fold the flour, salt, and baking soda in until just combined. Stir in 1 cup of m&m's.

Pour batter into pan and smooth it out.  Place remaining m&m's on top and smoosh into batter a little. 

Bake at 325 degrees for 25-28 minutes. 

October 8, 2013

Penne Rosa

I have had this recipe on my Pinterest board for a long time. Now that I have made it I am kicking myself for not making it sooner. It was amazing! We've been to Noodles & Co restaurant before and have seen other people eating this and always say we're getting that next time because it looks so good, but we can't ever remember what it's called when we return so we haven't actually ever tried the restaurant version. I hope my version is just as good if not better!

1 (1 lb) box penne pasta
1 lb boneless chicken breast
1 (8 ounce) box frozen chopped spinach (thawed and drained)
1 (14 1/2 ounce) can Italian-style diced tomatoes (drained)
2 (16 ounce) jars alfredo sauce 
1 (8 ounce) can tomato sauce

Cook chicken and cut into small pieces.  Boil noodles in large pot.  

In a large saucepan mix Alfredo sauce, tomatoes, tomato sauce, and spinach. Simmer on low for 15-20 minutes.

Drain pasta and add to sauce mix. Also, mix in the chicken. Stir and serve immediately. 


October 3, 2013

Greek Chicken Pita Folds

This recipe looked so yummy I couldn't wait to cook it up.

1 medium onion, sliced
1 clove garlic, minced
1 lb. boneless, skinless chicken thighs, trimmed of fat
1½ teaspoons lemon pepper
½ teaspoon dried oregano
4 pita pocket breads
½ cup plain yogurt

In slow-cooker, combine onion, garlic, chicken, lemon pepper, and oregano. Place chicken in and spoon mixture over chicken. Cover and cook on low for 4–6 hours.  Heat pita bread as directed on package.  Remove chicken from slow-cooker and shred.  Stir yogurt into onion mixture in slow-cooker. Place chicken in pita and put yogurt mix over top. 

October 2, 2013

Simple Taco Casserole

This dish does not look very delicious but it sure was. Mike put some on a taco shell and it was good that way too.

2 pounds chicken breast or tenderloin
(I used ground beef instead of chicken because we had a lot of chicken this week)
1 16oz can refried beans
1 16oz can red beans
1 16oz can corn (drained)
2 cup shredded cheddar cheese
1 cup salsa
1/2 package taco seasoning.

Cook your meat and set aside. Mix refried beans, red beans, corn, salsa, 1 cup of shredded cheese and taco seasoning in a pan. Heat until cheese is melted. Preheat oven to 350 degrees. 

Place your meat on bottom of baking dish and cover with the bean mixture. Sprinkle remaining cheese over top.  Bake at 350 for 20-30 minutes.  

October 1, 2013

One dish Chicken, Vegetable, Rice Bake

This dish was very easy to put together and was really good.

10 3/4 oz cream of mushroom soup 
1 cup water
6 oz seasoned, wild rice mix)
16 oz mixed veggies of your choice
1 cup shredded cheddar cheese
6 boneless skinless chicken breast halves

Preheat oven to 375 degrees.  Mix soup, water, rice, seasoning mix, vegetables and half the cheese in baking dish. Top with chicken. Sprinkle with paprika. Cover and bake at 375 degrees for 1 hour.  Top with remaining cheese.