Cream Cheese Apple Sip

8oz cream cheese
3/4 cups brown sugar
1/4 cup white sugar
1 tsp vanilla
1 Tbsp lemon juice

Mix well use for apple dip or other fruit

I'm not gone just MIA

Im not gone. It's just the laptop is broke which is where I did all my recipes from. I'll be back!

Stay tuned

I have not gone anywhere or forgot about this wonderful blog. I actually broke my laptop screen so was unable to blog like I wanted to. But stay tuned I will be back very soon

Taco Soup

Taco Soup
From Once A Month Mom
Freezer Friendly

2 lbs Ground Beef
1 medium Onion, chopped
1 teaspoon Salt
1/2 teaspoon Pepper
1 package Ranch Dressing Mix
15.5 ounces Canned Whole Kernel Corn
1 can (15.5oz) Canned Diced Tomatoes
1 can (15.5oz) Canned Ro-tel Tomatoes with Green Chilis
3 cans (15.5oz) Ranch Style Texas Beans
2 cups Water

Brown ground beef and onion. Drain. Add meat and remaining ingredients to crockpot. Cook on low for 4 hours. Serve.

What I Think: Will be trying this OAMC will post picture and what I think then.

Freezer Directions: After fully cooked, place soup in medium or large plastic ware or gallon size zipper freezer bags. Make sure to leave at least 1/4 inch space above the liquid as it does expand during freezing.

Serve: Thaw and Warm

Serve With: You can Serve this over tortilla chips with sour cream and cheeder cheese or you cam serve with grilled cheese or fritos

Chicken Macaroni Bake

Chicken Macaroni Bake
From Once A Month Mom
Freezer Friendly


0.25    cup    Onions, chopped
2    Tablespoons butter or margarine
1/4    cup milk
10.5    ounces cream of chicken soup
1 1/2    cups chicken (or Turkey), cooked & cubed
4    ounces cheddar cheese, shredded
8    ounces pasta, any variety, cooked
1/8    cup buttered bread crumbs

Prepare pasta according to package directions. Brown onion in butter. Stir in soup, chicken, milk, and 3/4 cups cheese; heat until cheese melts. Blend sauce with cooked noodles; pour into buttered baking dish. Mix the remaining cheese and bread crumbs and place on top. Bake at 350 for 30 minutes or until hot. 


Freezer Directions: Prepare up to the point of baking – DO NOT BAKE. Place foil on baking dish and write the following instructions:

Serve: Remove foil. Bake at 350 for 30 minutes (if thawed) or 1 hour (if frozen) or until hot.

Serve With: Peas, Corn or Carrots

Chicken Parmesan

Chicken Parmesan
From Cheap Eats
Freezer Friendly

Picture credit to Cheap Eats

1 cup buttermilk
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
4 boneless, skinless chicken breasts
1 1/2 cup whole wheat bread crumbs (made from the heels of a loaf of bread)
1/2 teaspoon each salt, dried basil, dried oregano
nonstick cooking spray
2 cups heated red sauce
1 pound pasta, cooked according to package directions
grated Parmesan cheese

Preheat oven to 375°. Line rimmed baking sheet with parchment. In shallow dish, combine buttermilk, garlic powder, and black pepper. Rinse chicken breasts and allow to marinade in buttermilk mixture. Meanwhile, combine bread crumbs, salt and spices. Dip chicken breasts in bread crumbs to coat. Place chicken breasts on baking sheet and spray with non-stick spray. Bake for 20-25 minutes until coating is crisp and chicken is cooked through. Juices should run clear. Serve with pasta, pouring sauce over top and sprinkling with cheese.

What I Think: I Think it looks awesome, As I am still learning new recipes I have not tried this, but will be trying it this next OAMC time.

Freezer Directions: Fix Chicken all up to the baking, DO NOT cook. Flash Freeze and then bag with directions of cooking. You can also freeze your red sauce and thaw and warm.

Serve: Thaw Chicken over night, Bake for 20-25 mins until coating is crisp and chicken is cooked through. Juices should run clear. Boil your pasta as and thaw and warm your red sauce.

Serve with: Cooked Broccoli

Easy Crockpot Red Sauce

Easy Crockpot Red Sauce – makes about 14 cups of sauce
From Life As A Mom
Freezer Friendly

Picture Credit to Life As Mom

1/4 cup olive oil
2 large onions, diced
#10 can crushed tomatoes
1-2 cups water to achieve your preferred consistency
1 Tablespoon salt
1 Tablespoon garlic powder
1 Tablespoon parsley flakes
2 Tablespoons dried basil
1/2 teaspoon crushed red pepper flakes


In large skillet, heat olive oil and cook onion until softened. Spoon onions into crockpot. Add crushed tomatoes, water, and spices. Cover and cook on low all day. Adjust seasonings to taste. Serve over your favorite noodles or use in lasagna.

What I think: This is on the upcoming OAMC

Freezer Direction: Let Cool and Freeze in portioned Bags

Serve: Thaw warm and Enjoy

Red Sauce HUGE AMOUNT

Red Sauce
From Life as Mom
Freezer Friendly

1/4 cup olive oil
2 large onions, diced
4 cloves garlic, chopped
4 cans (28 oz each) Tomato Puree
2 cans (28 oz each) Crushed Tomatoes
6 cans water (fill your emptied tomato cans with water)
2 Tablespoons salt
2 Tablespoons parsley flakes
2 Tablespoon dried basil
1 Tablespoon oregano
1/2 teaspoon crushed red pepper flakes
In large pot, heat olive oil and cook onion and garlic until softened. Add tomato puree, crushed tomatoes, and water. Stir to mix thoroughly, then add spices. Cover and simmer 2 hours, stirring ocassionally. Serve over your favorite noodles or use in lasagna.

What I think: I will be trying this recipe this OAMC and will post more about it then.

Freezer Directions: Let cool and place in freezer bags, remember to portion how you will be wanting them.

To Serve: Thaw and warm

Meatballs/ Meatball Subs

Meatballs
From Once A Month Mom
Freezer Friendly

Picture credit to Once A Month Mom 

1 batch Red Sauce
1 lbs ground beef
.5 lb ground sausage
2 eggs
1 cups Italian Style Bread Crumbs
1 Tablespoons chopped basil

In a large bowl, mix all ingredients together with clean hands. Make sure all ingredients are well incorporated. Scoop out a bit of mixture and roll in the palm of your hand until you have a rounded ball of meat, approximately 1 inch or less. Place on a foil lined cookie sheet. Repeat until you have used all of the meat mixture. Bake at 350 degrees for 15 minutes (yes, just 15 minutes, the will cook longer when you add them to the spaghetti sauce). Remove from oven and add them to the Down Home Spaghetti Sauce. Cook in sauce at least 3 hours or until they reach an internal temperature above 160 degrees. Remove from sauce with slotted spoon and serve. Serve with spaghetti sauce and noodles or on buns as a meatball sub.

Freezer Directions: Cook through directions above including cooking them in the spaghetti sauce. When removing them from sauce place them in a freezer safe container and freeze.

To serve: Thaw. Heat through on stove, in slow cooker or in the microwave. Serve.

For Meatball Subs – spoon out meatballs into a freezer container and place 2 cups of tomato sauce with them.

Freeze. To serve: Heat through on stove, in slow cooker or in the microwave. Place on sub buns with some tomato sauce. Add Mozzarella cheese and place in oven for a few minutes to melt. Serve.

Potatoes and Onion on the Grill

Potatoes and Onions on the Grill

6-8 Large Potatoes
2 Large Onions
Butter
Salt
Pepper
Aluminium Foil

Slice the onion and Potatoes into round thin slices, Cut Alumninium Foil into large squares and place and little butter on the inside then place potatoes and onions (or for my hubby no onions) and add salt and pepper to taste. Close up sides of the square till it becomes a pocket. Place on grill. They do take a little while, Check to make sure potatoes are done and enjoy.

What I Think: We love these as a side when we are grilling out. They make great summer sides.

Sweet & Sour Meatball Skewers

Sweet & Sour Meatball Skewers
From Once A Month Mom
Freezer Friendly

Picture credit to Once A Month Mom 

14 oz. bag pre-cooked meatballs
1 red pepper, cut into large chunks
1 green bell pepper, cut into large chunks
1 onion, cut into large chunks
2 cups fresh pineapple chunks
1 cup sweet and sour sauce (plus more for dipping, if desired)
12 skewers

Cut peppers and onions into large chunks. On skewers, alternate meatballs, peppers, onions, and pineapple. Coat with sweet and sour sauce. Grill or broil until all sides are lightly caramelized. Serve with additional sauce, if desired.

What I think: I have not yet made these but this is in my upcoming OAMC menu, I hope they are good

Freezer Directions: When placing on skewers, place the last chunk on the sharp tip of the skewer so it doesn’t poke through the freezer bag. Place kabobs in freezer bag(s). Pour sweet and sour sauce over all and gently shake to coat. Seal, label, and freeze. 

To serve: thaw in fridge. Remove from sauce and cook as indicated above.

Serve with: I will be serving them over Rice and with a side of Grilled Pineapple and Potaoes and Onions on the Grill

BANANA PUNCH

BANANA PUNCH

From an Awesome MOPS Mentor (Thanks Lisa)

Freeze Friendly

6 C. water

3 C. sugar

3 large ripe bananas

2 C. pineapple juice

16 oz. Can frozen orange juice concentrate

6 oz. Can frozen lemonade concentrate

2  (2 liter) bottles gingerale

Bring water and sugar to a boil, just until clear and sugar dissolves. (I dissolve the sugar in 2 cups of water, then add the other 4 cups later). Cool. Put bananas and pineapple juice in blender and blend until bananas are blended. (that was very redundant, but you know what I mean). Combine water, sugar water, bananas and pineapple juice, orange juice and lemonade. Pour into 2 one gallon sized zip-loc freezer bags and freeze. Remove from freezer about 3 hours before serving. When ready to serve, mash with potato masher in punch bowl. Pour chilled gingerale over frozen punch mix and serve (one 2 liter bottle to 1 one gallon bag frozen mix). Serves 20

I have served this punch for every special occasion in our family - graduation open houses, bridal showers, receptions, etc. It's great for using up overripe bananas, and great for keeping in the freezer until you need it.

What I think: I LOVE THIS! It is awesome

Freezer Directions: Frezze all you want in seprate zip lock bags and when ready to serve just add Ginger Ale.

Cheesey Chicken and Rice Bake

CHEESY Chicken and Rice Bake

From Christy's Clip Art

Freezer Safe

1 can condensed cheddar cheese soup
1 cup water
1 cup shredded cheddar cheese
¾ cup uncooked regular white rice
4 skinless, boneless chicken breast halves

To freeze:  Dump all ingredients into 1 gallon Ziploc freezer bag.  Lay flat in freezer.

To cook:  Thaw in refrigerator.  Place all ingredients in a 2 quart shallow baking dish.  Cover.  Bake at 375 degrees F for 45 minutes or until chicken and rice are done.

What I think: I have not tried this, it will be in this upcoming batch of OAMC, Will repost after I fix.

Chicken and Broccoli Caserole

Chicken and Broccoli Caserole

From Christy's Clipart

Frezzer Friendly 

(Serves 4 people; 4 times)

1 cup margarine
1 cup flour
8 cups milk
salt and pepper to taste
4 cups cooked chicken, cut up
2 lbs. broccoli, cut up and lightly steamed
2 lbs. cheddar cheese, grated

Make white sauce: melt margarine in a large heavy pan. Add flour, stirring constantly. When it reaches the boiling point, add milk, mixing constantly with a wire whisk. Heat until almost boiling, stirring constantly. Remove from heat.

Freezer Directions: Place cooked chicken into four 8x8-inch baking pans; sprinkle each pan with grated cheese; cover pans with foil; label and freeze. You can also store this in zip-top freezer bags, saving the grated cheese to sprinkle on top at serving time.

To serve: Thaw. Bake at 350 F for 30 minutes, or pour from freezer bag and heat in heavy pan on stove top.

Serve over cooked rice, spaghetti, or fettuccine noodles

What I Think: I have not yet fixed this, I will be fixing it this coming OAMC. Will repost what I think and a picture soon

Hawaiian Chicken

Hawaiian Chickenfrom Melinda Scott
from Christy's Clipart
Freezer Friendly

2 cups chicken
1 cup onion
1 cup green pepper (chopped big or small)
2 cans cr of chicken soup
1 can (15 oz.) pineapple tidbits
2 tsp. soy sauce
fresh cut tomatoes (optional)

Saute onion and green pepper till mostly soft. Cook chicken and dice. Mix together with the soup, pineapple and soy sauce.

Freeze. Let thaw, warm in saucepan over medium heat. Serve with rice and tomatoes.

What I Think: I will also be trying this recipe this time I do my OAMC. I will redo this area with update on what I think along with a picture of what it should look like frozen or Ready to freeze.

Cream Cheese Chicken

Cream Cheese Chickenfrom Suzanne Brenchley
from Christy's Clipart
Freezer Friendly

1 frying chicken -- cut up (or use 3 pounds of boneless skinless breasts)
2 tablespoons melted butter or margarine
salt & pepper -- to taste
2 tablespoons dry Italian salad dressing (1 pkg.)
1  can condensed chicken soup
8  ounces cream cheese -- cut in 1" cubes
1 tablespoon onion – minced (optional)

Brush chicken with butter and sprinkle with salt and pepper. Place in a crockpot and sprinkle dry mix over all. Cover and cook on low for 6 – 7 hours. About 45 minutes before done, mix soup, cream cheese, and onion in a small saucepan. Cook until smooth. Pour over the chicken. Cover and cook another 45 minutes.

To freeze:  Cool and place in 1 gallon Ziploc bag.  Lay flat to freeze.

To Serve:  Reheat and serve over rice, pasta or potatoes.

What I Think: I will be trying this recipe this coming week with my OAMC, I will redo this part and post a picture of what it looks like ready to freeze.

Banana Pudding Pie

Banana Pudding Pie

from Simply Suppers

Picture courtesy of Simple Suppers

Ingredients:

For the Crust:

2 cups vanilla wafer cookies, plus extra for the pie garnish

1/4 cup granulated sugar

4 tablespoons (1/2 stick) unsalted butter, melted and cooled to room temperature

For the Filling:

2 cups heavy cream

1/3 cup cornstarch

1/4 teaspoon salt

3 large egg yolks

1/2 cup granulated sugar

1 teaspoon pure vanilla extract

3 ripe bananas

For the Whipped Cream Topping:

1 cup heavy cream, chilled

1/4 cup granulated or powdered sugar

1 teaspoon pure vanilla extract

Directions:

Preheat the oven to 325 degrees.

To make the crust: In a food processor, finely grind the cookies. Add the sugar and pulse until combined. Slowly add the butter and pulse until well incorporated and moist clumps form. Transfer to a 9-inch tart pan with a removable bottom. (I didn't have one with a removable bottom, I just used a tart dish and kept it in there.) Press the crust evenly into the bottom and up the sides. Bake until set, about 8 minutes. Cool completely on a wire rack.

To make the filling: In a medium saucepan, combine the cream, cornstarch, salt, egg yolks, sugar, and vanilla. Over medium-low heat, cook, whisking continuously, until the mixture thickens, about 10 minutes. Remove from the heat and transfer to a large mixing bowl. Place in the refrigerator and cool completely, about 1 hour.

Spoon half of the cooled pudding evenly over the bottom of the crust. Peel the bananas and cut into 1/4-inch thick slices. Create a layer of banana slices, reserving some for garnish. Spoon the remaining pudding evenly over the bananas. Place the pie in the refrigerator to set while making the whipped cream topping.

To make the topping: In the bowl of an electric mixer, whip the cream, sugar, and vanilla until soft peaks form. Spoon or use a pastry bag (or Ziploc with the end cut off) to pipe the whipped cream evenly over the pie filling. Chill the pie until set, at least 4 hours. Before serving, garnish with the remaining banana slices and extra vanilla wafer cookies.

Serves 8.

Do Ahead: You can make and refrigerate this crust and the pie filling the day before. Add the whipped cream and garnishes up to 6 hours before you serve it.

Time-Saving Tip: Instant vanilla pudding can be substituted in a pinch, but the homemade version only takes a few more minutes and tastes much better.

What I Think: I have not tried this recipe but I plan to very soon! Next time we have a cook out or a get together or just have some friends over. We will not eat this alone, But I will make this to share it looks YUMMY !

OAMC Once-A-Month-Cooking

If you have never heard of once a month cooking, or if you have never done it and are interested please check out by other blog which had my FIRST time OAMC and it is for JUNE OAMC. I loved doing it and the plans are to cont doing it from now at least til summer is over, we will be out and about alot and like to swim and play alot during the summer so the last thing I want to worry about is Whats for Dinner ?? So now there is no worry. I have dinner ready to throw in and eat. Yummy !

The blog I love to get most myu OAMC from and learning how is Life as a Mom, It is GREAT !

Sausage Balls

Sausage Balls
Mom's Recipe
Freezer Safe

3 cups bisquick
1 lb Hot sausage
8-9oz sharp chedder cheese
3 Tbs water

Mix well, roll in balls size of quarters. Bake at 400 for 15  mins

What I Think: This is a great recipe for parties, showers, or family get together or even for game night, it is a great finger food and super easy and fast to make.

Freezer Directions: You can cook these and freeze and then reheat, makes it super easy to warm and take with you where a finger food is needed.

Chicken & Dumplings

Chicken & Dumplings
Great Great Aunt Mary Caudill's Recipe

8 lg chicken breast
1 can evaporated milk
Pepper to taste

Dumplings: (double for more)
3 cups flour
enough water to mix

Place chicken in large pit of water cook until tender. Remove Chicken from pot, leaving broth for dumplings. Mix 3 cups of flour and enough water to mix, work on a floured board until stiff, roll out thin (the thinner the better) Cut into strips, drop into boiling broth by pulling into small portions. When you have enough dumplings cooked add 1 can evaporated milk, chicken, and pepper to taste. Cook until gravy thickens.

What I Think: Yummy, I have never made them but my mom has and they are GREAT, I was there when she was making them, to me they seem hard, but to someone that knows how to make chicken and dumpling the may not be. I will soon try them.

Baked Pineapple

Baked Pineapple
My Mothers Recipe

1 stick of margarine
1 cup sugar
1 sleeve of Ritz crackers or town house crackers
1/2 cup flour
2 can pineapple tidbits (drained)

Use 1/2 stick of margarine in bottom of a 9x13 dish cut into pats. Mix sugar, flour, and pineapple, pour over butter pats. Crush crackers place on top and place the other 1/2 stick margarine pats on top of crackers. Bake at 350 for 25-30 mins

What I Think: This is a great little side or dessert, it is super easy and cheap.

Fruit Salsa and Cinnamon Chips

Fruit Salsa and Cinnamon Chips
Liz Alenanders Recipe

2 bags of frozen berry medly
16-20oz fresh strawberrie
3 kiwi
3 Tbs fruit preserves (any flavor)
3 Tbs brown sugar
1 can of crushed pineapple (drained)

Chop all fruit, including the frozen bags. Mix in a large bowl and add the can of pineapple, brown sugar and fruit preserves. Cover and Chill.

Cinnamon Chips
Liz Alexanders Recipe

10 (10in) Flour tortillas
butter flavored cooking spray
2 cups of cinnamon and sugar mixed

Preheat over to 300. Coat one side of each tortilla w butter flavored cooking spray, cut into wedges on a large cookie sheet. Sprinkle wedges with desired amount of cinnamon and sugar. Spay wedges again with cooking spray. Bake preheated oven for 7-8 mins.

What I Think: I LOVE this recipe, It is great for parties, showers, and family get togethers, it makes alot and is great to share. It is also a great summer recipe to have in the house for a snack.

Freezer Directions: I do NOT know if this would freeze well, I plan to try freezing the salsa next time I make it and see how it does. I will repost and let you all know.

Buffalo Chicken Calzone

Buffalo Chicken Calzone
Freezer Safe

2 Chicken Breast
Your Favorite Buffalo Sauce
Ranch (if desired)
1 roll of pizza dough or 1/2 batch homemade pizza dough
Olive Oil
Prameshan Shaker Cheese
Garlic Powder

Mix your Chicken, Buffalo Sauce to taste and Ranch Dressing if disiered. Roll your dough out onto a cookie sheet, cut into rectangles, you should have 4. Place your Chicken mix in the center of each rectangle, fold dough over and pinch close the edges of your dough. Brush the top with olive oil and then sprinkle Parmeshan cheese and garlic powder on top. Bake on 400 for 15-20 mins

What I Think: Yummy and Fast, Would be great for lunch or dinner add a salad or some pasta salad and you have a great dinner in no time.

Freezer Directions: Make as above including baking. Let cool, Flash Freeze and place in zip lock bags (remember to remove as much air as possible) To heat place in mircowave for a few mins or place in oven for 10 mins. ENJOY !

Chicken Enchilada's

Chicken Enchilada's
Freezer Safe

3 Chicken Breast
1 Large Can of Enchilada Sauce
1 Large Bag of Mexican cheese
1 package of Large Burrito shells
Taco Seasoning

Boil your chicken until done, then rinse and allow cool for a little while, shred and place in a skillet. Season your shreeded chicken with Taco seasoning (to taste) we like alot, add 1/2 can of Enchilada sauce saving the other 1/2 for the top of your enchilada's and add a little over 1/2 of the bag of cheese. Then Add Chicken into the burritos and roll up place in a 9x13 baking dish and cover with the other 1/2 of the enchilada sauce and the rest of the cheese. Bake on 350 for about 15 to 20 mins or until cheese is nice and bubbly


What I Think: Super easy, and Super yummy. I make this with a side of Mexican rice and it is so easy and fast.

Freezing Directions: Make as above without baking in the oven, Roll in foil or flash freeze and place in freezer bags. When ready to cook, thaw and cook as above. You can also freeze the other 1/2 can of enchilada sauce in a small freezer bag, and the cheese in a small freezer bag, making an enchilada kit ready to place in the baking dish and bake.

Check out my Freezer Meals for OAMC

You can check out my freezer meals for OAMC at my family blog which also has pictures, I will be posting these Recipes soon

Snickers Salad

Snickers Salad

*MOPS Recipe*
1 Large box instant vanilla pudding
1 cup milk
1 tub Cool Whip
2 apples (whatever kind you like) chopped in bite size pieces
grapes (halved - however many you want!)
3 regular sized Snickers bars - chopped

Mix 1 cup milk with pudding mix. Mix in Cool Whip. Mix in fruit and Snickers bars and chill.

What I Think: YUMMY, Super fast and easy

Monster Cookies

DMonster Cookies

*MOPS Recipe*

Freezer SafeThis makes an extremely large recipe as you can soon figure out by looking at the amounts of each ingredient that the recipe calls for. After making the dough, I usually divide it up into several Ziplocs and freeze it. Also, only make as many cookies as you intend to eat in 2 or less days, as I think this cookie becomes stale quickly. The thawed dough can be kept in the fridge for a couple weeks. Enjoy!

2lbs brown sugar (about 4 1/2 c.)
1 lb butter
1 T vanilla
4 c. granulated sugar
12 eggs
1 T Karo syrup
18 c. quick oats
3 lbs peanut butter (I use smooth)
12 oz bag semi sweet chocolate chips
1 lg bag M&M's (I think it's the 1lb bag)

Cream butter and sugars in LARGE mixing bowl with electric mixer. Add eggs, vanilla, and syrup. Mix in remaining ingredients with hands. Chill. Roll dough in balls to whatever size you desire. Roll balls in granulated sugar and place on greased cookie sheet. Slightly flatten with fork. Bake 10-15 minutes at 350 degrees. Cooking time varies depending on size of cookies. I like to undercook mine!

What I Think: I have not tried this recipe yet, but it seems to be a good one to mix up the dough and freeze some that way we have it ready to throw in the oven.

Frito Salad recipe

Frito Salad recipe

*MOPS Recipe*

1 can corn drained
1 can of chili beans rinsed and drained
1 cup of diced red bell pepper
1/4 cup diced onion
1 cup of Miracle Whip or Mayo
1 bag of Kraft Cheese Crumbles
Mix all ingredients together and chill.
Just before serving add a bag of crushed Fritos.

What I Think: I have not yet had this, but it is a another BIG hit in our MOPS group, again so it is probably easy, fast and yummy.

Easy Chicken Soup

Easy Chicken Soup

*Recipe from a friend from church*4 skinless, bonelesss chicken breasts,
1 box chicken flavored Rice a Roni
1 small jar/can mushrooms
1/2 cup milk
1 8oz carton lite sour cream
1 Tbls. onion flakes
2 Tbls. parsley
2 chicken bouillon cubes
7 cups water
2 Tbls. - 1/4 cup butter

Saute' cut up chicken in butter until white. In a seperate pan, add flavor packet from rice-a-roni, bouillon cubes, onion and parsley to one cup water. Bring to a boil until bouillon cubes are dissolved. Add chicken, rest of rice-a-roni, mushrooms with juice, and the remaining 6 cups of water. Simmer until rice absorbs water and soup thickens. (about 15-20 min.) Add sour cream and milk; stir and heat to serving temperature and sour cream is well mixed. Soup will continue to thicken as it sets, but reheats very well. (I added milk to thin it a little when I reheated it) A very quick to make soup- approximately 30 minutes from start to finish. Enjoy!

What I Think: I had this brought to me by a friend at church when I had my little boy, in which an older mother of teenagers had brought it to her when she had her first child. I was breastfeeding and he was soo senstive to like everything I ate. This didnt bother him at all, and we had an amazing dinner and a great night sleep with a new born baby boy with NO tummy ache. I now use this same recipe when I am taking dinner to a new mom. It is so easy, yummy and I make a double batch for us and the mommy.

Thank you so much Joy

Cheesy Chicken & Rice

Cheesy Chicken & Rice

*MOPS Recipe*

1 can cream of chicken soup
1/2 cup milk
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup mayonnaise
2 cups chopped cooked chicken
2 cups frozen broccoli florets (or a 10-oz. box chopped broccoli)
2 cups cooked white rice
2 cups shredded cheddar cheese, divided

Blend soup, milk, salt, pepper & mayo in a medium bowl. Combine chicken, broccoli and rice in a large bowl. Gently fold soup mixture into chicken. Fold in half of the cheese. Spread in a casserole dish sprayed with cooking spray. Sprinke with remaining cheese. Bake at 350 until top is golden (25-30 minutes).

What I Think: I have not had this, but it seems to be a big hit with lots of our MOPS moms, and Im sure it is fast, easy, and super yummy.

Buffalo Chicken Dip

Buffalo Chicken Dip
*MOPS Recipe*

1 10 oz can chunk chicken, drained
8 oz cream cheese
1/2 cup Franks hot sauce
1/2 cup bottled ranch salad dressing
1 cup shredded cheddar cheese

Microwave cream cheese until soft. Blend in other ingredients, breaking up chicken. Mix until smooth. Place in oven proof dish. Bake at 350 until bubbly -about 25 minutes. I also make this is my little dipper crock pot too.

What I Think: This is a great recipe with chips or with Hwiian Bread, great for parties.

Strawberry Pie Recipe

Strawberry Pie Recipe

Friend from grade School Recipe

First, you will need a cooled, baked pie shell. You will also need some fresh strawberries.

For the filling:
Heat 1 cup water, 1 cup sugar, and 2 heaping tablespoons of cornstarch in a medium saucepan on medium heat until it becomes clear and thick. Add to the clear, thick mixture one whole package of strawberry jello. Mix together and set aside off the heat.

Meanwhile, start slicing strawberries and laying them in your pie crust. After I have one layer of berries, I usually spoon some of the filling mixture over them before layering in the rest of the berries.

Once you have all of your berries sliced and in the pie shell, pour the rest of the filling mixture over the strawberries. Make sure that all of the berries are covered (and none are exposed).

Put the pie in the fridge until it is set up. Enjoy!

What I Think: I have never made this or tried it, I just got this recipe today, I am amazed at how good it looks! Yummy.

Thank you so much Katie for this wonderful Recipe

Savory Chicken Tacos

Savory Chicken Tacos

*MOPS Recipe*

Frezzer Safe


1 Rotisserie Chicken, deboned and shredded (or 3-4 large chicken breasts, shredded)
12 oz frozen steamed rice (approximately 1 ½ cups, I use leftover rice from another night)
1 cup frozen or canned corn
1 cup shredded Quesadilla cheese
1 can diced salsa-style Fire Roasted Tomatoes (Kroger brand)
1 16 oz jar Verde Enchilada sauce (or equivalent of canned)
Taco shells
Sour cream

Preheat oven to 450 degrees. Spray 13 x 9 inch pan with cooking spray.

Combine all ingredients except taco shells and sour cream. Spread evenly into pan.

Bake at 450 degrees for 20 minutes, uncovered. Let stand 5 minutes. Place in taco shells or tortillas with cheese and sour cream.

What I Think: I have not yet tried this recipe either, when I do I will repost what I think.

Veggie Pizza Recipe

Veggie Pizza Recipe
*MOPS Recipe*


2 pkg. refrigerated crescent roll dough
1 pkg. (8oz.) cream cheese
1 cup mayo
1 packet ranch dressing mix
chopped veggies (I use broccoli and carrots chopped in the food processor)
shredded cheese ( I use cheddar)

Flatten crescent roll dough into a large greased cookie sheet to form a crust. Poke holes in the dough with a fork. Bake for 10 min. at 375 (or whatever temp the crescent roll pkg. calls for). Let cool.
Mix cream cheese, mayo, and ranch mix until smooth. Spread on the cooled crust.
Top with veggies and cheese

What I think: This is a great recipe, I love it, it is nice a healthy and it is also very yummy.

Cream cheese rollups

Cream cheese rollups
*MOPS Recipe*
Freezer Safe

1 block of cream cheese
1 egg yolk
1/4 cup of sugar
1 loaf of white sandwich bread
1 Tbsp cinnamon
3/4 cup sugar
3 Tbsp butter

Mix egg, softened cream cheese and 1/4 cup of sugar together. Take bread slices and remove crust, flatten each slice with rolling pin. Spread cream cheese mixture on each slice of flattened bread. Roll each bread slice with cream cheese mixture up jellyroll style.
Brush with melted butter and roll in a mix of the remaining 3/4 cup sugar and 1 Tbsp of cinnamon mix.
Freeze for at least 2 hours or when ready to bake. Bake at 400 degrees for 10-12 min.

What I think: I have not yet tried this.

Jalapeno Chicken Dip

Jalapeno Chicken Dip
*MOPS Recipe*

1 8 oz pkg cream chz
1 can cream of chicken soup
1 10 oz can chicken
chopped jalapenos to taste

Combine all ingredients and heat together in microwave or in saucepan on the stove. Serve with tortilla chips.

What I think: I have not tried this recipe yet.

Margarita Cupcakes

Margarita Cupcakes
Recipe from Recipe Girl

NOTE THIS IS AN ADULT RECIPE ONLY

CAKE:
9 ounces Margarita Mixer, bottled liquid
3 ounces tequila
3/4 ounce Grand Marnier
1 (18.25 ounce) box white cake mix
3 large egg whites
2 Tablespoons canola oil
1 Tablespoon lime zest

LIME BUTTERCREAM ICING:
1 cup unsalted butter, at room temperature
5 to 6 cups powdered sugar
2 Tablespoons lime juice, freshly squeezed
1/8 teaspoon salt
1 teaspoon lime zest
green food coloring, if desired
small lime slices for garnish, if desired
Directions:

1. Preheat oven to 350°F. Line two dozen cupcake tins with paper liners.

2. Prepare cupcakes: Whisk together margarita mix, tequila and Grand Marnier in a small bowl. Measure out 1 1/4 cups for the recipe; pour the rest on some ice and drink it while making the cupcakes :)

3. In a large bowl, blend cake mix, egg whites, vegetable oil, lime zest and 1 1/4 cups of the margarita mix from step 1. Blend on low for about 30 seconds and then increase speed to medium and blend for two additional minutes. Batter will be slightly lumpy.

4. Spoon the batter into cupcake liners (about 3/4 full). Bake for 20-25 min, or until toothpick inserted in center comes out clean. Let cupcakes cool for about 10 minutes in the pans, then remove them to a rack to cool completely.

5. Prepare icing: Once cucpakes are completely cooled, prepare the icing. Place butter in a large bowl and beat with electric mixer until butter is fluffy. Add 5 cups of powdered sugar, salt, lime juice, and lime zest. Mix until thick and creamy. Add more powdered sugar until the frosting is of a good spreading (or piping) consistency. Mix in a tiny amount of green food coloring or gel paste if you'd like the frosting to have a green tint. Ice cupcakes in whatever manner you prefer... spreading or piping the frosting. Use small lime slices as garnish.

What I think: I have not yet tried this recipe, I have had some friends who have all loved it, But when I do try it I will redo this part and also post a picture.

Coffee Punch

Coffee Punch

*MOPS Recipe*

12 cups of coffee (reg or decaf), brewed 3X normal strength
1 cup sugar
1 tbs vanilla extract
1 qt half & half
I box vanilla ice-cream

Brew coffee the day before and add sugar to hot coffee. Refrigerate overnight. When ready to serve, scoop ice-cream in a punch bowl. Add rest of ingredients and stir until ice-cream starts to melt a little and top gets frothy.

What I think: We have had this recipe at MOPS on many different morning, and it is soo yummy. I just started drinking coffe here latly but before I even drak coffee I drank this and LOVED it.

I'm Excited !

Im very Excited to start this blog for ME, I want this to later on be able to turn it into a cook book, I get many different recipes off line and others are my very own or family recipes. If you do look at this blog for recipes please leave me a comment I would LOVE to see how many people use these. Thanks so much. If they are recipes I have tried I will also add pictures if I have some, and what I think about the recipe, if I dont have picture I will try to get some soon.

Thank you so much