Monday, November 30, 2009

Gingerbread Pumpkin Trifle

WARNING: This recipe will make your mouth water!!! How rude is it that I am giving you 'Thanksgiving' recipe's after Thanksgiving? Forgive me? Please... Make this ANYTIME, it's so yummy I think I am going to go make it right now, what diet? :)


1/2 cup shortening
1/3 cup sugar
1 cup molasses
1 egg
2 1/3 cups all purpose flour
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
3/4 tsp salt
3/4 cup hot water


2 cups cold water
1 package (3.4 oz) instant vanilla pudding
1 can (15 oz) canned pumpkin
1/2 cup packed brown sugar
1 tsp vanilla
1/2 tsp ground cinnamon
2 cups heavy whipping cream
1/3 cup sugar
1 tsp rum extract

1. In large bowl cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine flour, baking soda, ginger, cinnamon and salt. Add to creamed mixture alternatively with water, beating well after each addition.

2. Pour into greased 13 x 9 in ch pan. Bake at 350 for 25-30 minutes or until toothpick comes out clean. Cool on wire rack, cut into 1/2 inch cubes, set aside.

3. In large bowl whisk milk and pudding for 2 minutes. Let stand 2 minutes or until soft-set. Combine the pumpkin, brown sugar, vanilla and cinnamon; stir into pudding. In another bowl, beat cream until it begins to thicken, add sugar and extract, beat until stiff peaks form.

4. Set aside 1/2 cup gingerbread cubes. In a 4-qt trifle bowl or glass serving bowl layer a third of the remaining gingerbread cubes; top with a third of the pumpkin mixture and whipped cream. Repeat layers twice. Crumble reserved gingerbread and sprinkle on top. cover and refrigerate for at least 1 hour before serving.

** Take a short cut a nd buy gingerbread cake in the package and make that according to the directions!**

My sister in law, lisa made this recipe at Thanksgiving, and she got it out of a "best ever Thanksgiving' recipe book

Christmas Salad

Ever since I was a little girl my Mom made this recipe for either Thanksgiving or Christmas, both if I was lucky :) I know, the picture isn't that appetizing, but BELIEVE me, it's yummy!


6 oz package cherry jello
6 oz package raspberry jello
1 can whole berry cranberry sauce
1 8 oz can crushed pineapple
1 pint sour cream
1 bag frozen raspberries

Dissolve cherry jello in 1 1/2 cups boiling water. Add cranberry sauce and crushed pineapple, pour into 13 x 9 inch pan (for thicker salad use 9x9) chill in fridge until firm. Once firm spread with sour cream (make sure it's even) then, dissolve Raspberry jello in 1 1/2 cups boiling water, stir in raspberries until thawed, spoon over sour cream, chill until firm, then ready to serve.

Recipe is from my Mom

Layered Nachos

Since finding foods for the family and Barb to eat can be a challenge, I thought I would make it easy for myself and do nachos.


green onion

You can put all or one of the ingredients on, it doesn't matter. Here are what nachos look like in my house:

we will just call these, the ULTIMATE nachos. He had EVERYTHING!


I am not sure if you could call mine "Nachos" there were two, yes two chips at the bottom but, no cheese, lots of lettuce, black beans, tomatoes and green onions and some meat. Pretty lame!


Cheese, chips, meat and olives


yes.. just cheese and chips

Monday, November 23, 2009

Christmas Eve Punch

This punch was a tradition in our family for every Christmas Eve and New Year's. I love it, and it is SO very easy.

1-46 oz can pineapple juice
12 oz can lemonade concentrate
12 oz can orange juice concentrate
4 cups water
1 qt of 7-up (1/2 of a 2 liter)

mix. I cut up a lemon and freeze it in water in the bottom of a bundt pan for a garnish.

Recipe from my Mom.

Pasta, Pesto and Peas

This almost killed me. Really, almost! As you know I am on this "Raw foods" diet with no room for yummie-ness. This weekend I had people over for a "Scentsy" party and decided to make this and other yummy recipes that I could not eat. That's right, I did NOT have one bite, not one! I am very proud of my will power. Didn't think I had it in me :)

3/4 pound of fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 12 cups homemade pesto (recipe below)
1- 10 oz package frozen spinach chopped (defrosted and squeezed dry)
3 Tbs. freshly squeezed lemon juice
1 1/4 cup mayonnaise
1/2 cup grated Parmesan cheese
1 1/2 cups frozen peas, defrosted
1/3 cup Pignolis, toasted
3/4 tsp kosher salt
3/4 tsp freshly ground pepper.

Cook pasta i large pot of boiling salted water for 10-12 minutes, until pasta is al dente. Drain and toss in a bowl with olive oil. cool to room temp. In the bowl of food processor, puree the pesto, spinach and lemon juice. Add the mayo and continue to puree'.
add the pesto mixture to the cooled pasta, then add the Parmesan cheese, peas, pignolis, slat and pepper. Mix well. season to taste and serve at room temp.

Homemade Pesto

1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 Tbs diced garlic (about 9 cloves)
5 cups fresh basil leaves, packed
1 tsp kosher salt
1 tsp freshly ground pepper
1 1/2 cups olive oil
1 cup freshly grated Parmesan cheese

place the walnuts, pignolis and garlic on bowl of food processor. Process for 30 seconds. Add basil, S & P. With processor running slowly pour in olive oil until pesto is finely pureed. Add the Parmesan and puree for a minute more. Serve or store pesto in fridge or freezer. If freezer add a THIN layer of olive oil on top.

(I have had mine in the freezer for months, and it is still good)

Recipe from THE Barefoot Contessa, Ina Garten

Orange Fruit Dip

1 cup sugar
3 Tbs cornstarch
1 cup water

Add these in sauce pan and cook until clear. Once cooked add:

6 oz frozen orange juice concentrate (1/2 can)

let cool.

Then whip 1 cup whipping cream, beat until thick and add to sauce pan. Stir and serve. YES it's that easy!

Recipe is from my Mom, who got it from some lady named Hazel Sonne.

Enchilada Casserole

I usually just make enchilada like this, but because of my new diet, I left the chicken chunks EXTRA big, and just used 4 tortillas to layer (because I can't eat those) and it worked out. I just picked out the chicken and my family loved the rest.


1 can cream of chicken (I used the heart healthy kind, if there is such a thing)
1 can green enchilada sauce
1 can diced green chilies
3 boneless, skinless chicken breasts boiled and cubed
shredded Monterrey jack cheese
flour tortillas

mix the cream of chicken, diced chilies, enchilada sauce and chicken in bowl. spray glass 9 x9 pan with cooking spray. layer 1 flour tortilla, chicken/sauce mixture and cheese. Then repeat, you can only get two maybe three layers so don' be stingy with the chicken/sauce layer. I just baked it until it was warmed through. about 25 minutes. I served it with LOTS of broccoli, yum!

My recipe

Wednesday, November 18, 2009

Chicken Tikka Masala

{sorry.. you can barely see it on my plate, it was attacked by my HUGE salad :)}

Pastor Ryan's Chicken Tikka Masala

3-4 chicken breasts
1/2 c plain yogurt
6 Tb butter (divided)
kosher salt
1 1/2 c heavy cream
28 oz. can diced tomatoes
1 large onion
4 cloves garlic, minced
2 in. chunk fresh ginger, peeled and minced

Garam Masala
2 c Basmati rice

fresh cilantro
chili peppers
frozen peas

Start by seasoning the chicken breasts with Kosher salt. Next sprinkle them on both sides with coriander and cumin. Then coat the chicken with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined cookie sheet and place it about 10-12 inches below a broiler for 5-7 minutes on each side. It should have slightly blackened edges. Remove from oven.

Next dice the onion and saute with 2 Tb butter over med-high heat until slightly browned. As the onions cook, mince your garlic and ginger (1x2 inch peeled chunk). Add to onions with 1 Tb salt.

At this point add 3 Tb Garam Masala spice (found in the spice section of the grocery store). If you like it hot, add a chili pepper or two. (I did a Serrano pepper and it tasted great.) Add the tomatoes and continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 Tb sugar and allow this mixture to simmer on medium for 5 minutes.

To a rice cooker add 2 cups Basmati rice, 4 Tb butter, 1 tsp salt, 1 Tb ground turmeric and 4 c water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure you use Basmati. (The turmeric adds a very subtle flavor - it's more about the vibrant yellow color it creates.)

After the Tikka Masala sauce has had a chance to simmer for a bit, add in the 1 1/2 c heavy cream. Now chop up your chicken breasts into chunks and add them into the sauce. A handful of chopped cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Masala over the top. Make sure you have some Naan bread handy too.

Recipe from the Pioneer woman

Monday, November 16, 2009

Cafe' Rio Black Bean Salsa

We were invited to eat over at friends on Sunday night, and I was a little worried considering I am on this new, ultra Raw diet. But to my pleasure my Friend Anne prepared LOTS of things I could eat. I have never been to Cafe' Rio, but baby... I am finding one soon. :)


1 bag sweet white frozen corn
2 cans black beans, drained and rinsed
2 large tomatoes, diced
2-3 avacados cut into smallish pieces
1/2 red onion chipped finely
1/2 c. fresh cilantro, chopped
2 Tbsp olive oil
1 Tbs. red wine vineagar
juice of two limes pulus 1 more tbsp juice
salt and pepper

Miz all ingredients. Add the avacados last after mixing other ingredients or they will get smashed.

Recipe is from Anne, who got it from Cyndy... who knows where she got it from, but THANK you for finding it!

Sunday, November 15, 2009

Hard Candy

Keagan was star of the week, and wanted to make suckers to pass out to her class. What possessed me to actually do it, I don't know... usually I try to talk her into something easier :) But... did it with a smile, and here they are.

all wrapped up and ready to give to her classmates

You have to have candy molds to make the suckers... I got these from my Mom ages ago. Glad she kept them from when she was a child.

Here is the hard candy recipe

1 cup sugar
1/2 cup hot water
1/3 cup light karo syrup
1/2 tsp food coloring
1/2 tsp oil based flavoring *I got these off ebay a few years ago*

Combine sugar, hot water and karo syrup in heavy saucepan. Place on high heat and stir with wooden spoon until all the sugar crystals are gone. Clip on thermometer, continue cooking WITHOUT stirring, to 290F. Then remove from heat and add coloring and flavoring. Pour immediately into molds. For suckers: place molds on cookies sheet and SPRAY with non-stick spray. (believe me, if you forget this last step you will cry when you try to get them out)

Recipe is from the Internet. can't remember where, sorry

Saturday, November 14, 2009


So I have just been put on an all raw foods diet by my heart Doctor. For those of you who don't know me, I have a heart condition called Peripartum Cardiomyopathy. It happens after you have a baby... crazy. The medications haven't helped pull up my low EF rate, so we are now trying food. Anyhoo.... I am a healthy..hmmm... I can't believe I am about to tell all of you my weight, (breathe) Go close the door first and dim your computer monitors. Ok. I weigh... 156. AHHHH. I said it out loud! So it's not that I am HUGE and needing to loose weight, the Dr. is just trying to help my heart (along with several fun medications, that aren't really fun at all)

So... I am going to try to cook the same old Barb way for the family, and will be making myself tasty food (NOT!). So you will get a two for one deal on Barbbakes. A vegan, non cooked meal (not by choice :) and a regular 'wish I could eat' meal.

Tons of fun!

Please... if you know any recipes that use fresh fruits and veggies that is NOT cooked please let me know. This is only temporary (that is the only thing that got me to stop crying!)

thanks friends!

Thursday, November 12, 2009

The Burger

ya... no. Our burger didn't turn out like this. I was hoping because I miss In-N-Out so very much. In fact I think I am going to retire the idea of making burgers at home because I just get disappointed time and time again thinking that it will taste like INO.

So lets take a Moment of silence for Barb and her love of THIS company.

Wednesday, November 11, 2009

The Mamwhich... oh, it's a sandwich alright!

O remember eating this when I was young, and ever since I have been on my own I have made it, when I got married I hooked my husband on it, and when the kids came along, they came to LOVE it. It's Keagan's favorite meal. And the best part.... it's SUPER easy!


1 package of bacon, browned until crispy
2 tomatoes
1 package of Alfalfa sprouts
1 loaf of french bread
1 mayonnaise recipe (below)

Cut bread lengthwise in half. spread with mayonnaise, then bacon on the bottom, tomatoes on the top and sprouts on top of that. YUM, and EASY!


3/4 cup sour cream
1/2 cup may
3 Tbsp of Dijon mustard *add more if you want the taste stronger)

Recipe is from my Mom.

and P.S. my kids LOVE this sandwich... sprouts and all!

Tuesday, November 10, 2009

Dijon Pork Chops

I think Pork in general has a bad rap for being dry... extrememly dry. But this is NOT the case for this recipe. Each piece was juicy and tender with amazing flavor. The picture DOES NOT do it justice, promise! Try it, I promise you will not be disappointed, well... if your not a very good cook then I can't guarantee anything :)

{shown with fresh green beans with seasoning and Grey Poupon potatoes (that recipe is on the web site too)}
Dijon Pork Chops

4 1/2 inch thick butterfly pork chops
6-7 T. flour
1 tsp pepper
1 tsp seasoning salt
1/2 tsp poultry seasoning
1/4 c. butter
2 T. finely chopped green onion
2 tsp Dijon mustard
1/2 c. cold water
2/3 c. dry white wine (I used chicken broth, or water with bouillon)
fresh chives to garnish

Pound pork chops with a meat mallet to 1/4-inch thickness. Combine 5 T. flour with pepper, seasoning salt, and poultry seasoning in shallow dish. Melt butter in a large skillet over medium-high heat. Dredge chops in flour mixture and then brown in melted butter on both sides. Remove chops from skillet and set aside. Add green onion to skillet and cook until tender, about 1 minute. Stir together wine (or broth) and mustard. Add to skillet and stir to combine with meat juices. Return chops to skillet. Cover, reduce heat to low, and simmer about 8-10 minutes or until tender. (I wrote in my recipe, "Check at 5 minutes" because it cooked faster than I had anticipated.) Remove chops to warm platter. Combine water and 1 T. flour in a small bowl and mix well. Add to skillet and cook over medium-high heat, stirring constantly until thickened, about 1 minute. Pour sauce over chops and garnish with chives before serving.

Recipe from Sisters Cafe

Grey Poupon Potatoes

{this picture was taken before baking.... I made them with the Dijon Pork chops... VERY yum indeed!)


5 Tbsp. Grey Poupon Dijon Mustard
2 Tbsp olive oil
1 clove garlic, shopped
1/2 tsp Italian seasoning
6 medium potatoes (about 2 pounds)

Mix all ingredients, except potatoes in small bowl. Place potatoes in bowl and toss lightly, Place potatoes in lightly greased 13 x 9 x 2 baking pan or on shallow baking sheet. Bake at 425F for 35-40 minutes. or until potatoes are tender, stirring occasionally. Makes 4 servings

Recipe from a magazine clipping I got YEARS ago...

White Bread

6 to 6 1/2 cups all purpose flour
3 tablespoons sugar
2 packages FLEISHCHMANN'S active dry or rapid rise yeast
2 tsp salt
1 1/2 cups water
1/2 cup milk
2 Tablespoons butter or margarine

in large bowl, combine 2 1/2 cups four, sugar, undissolved yeast and salt. Heat water, milk, and butter until very warm (120F to 130F) Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.

With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.

Place kneaded dough in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. (With Rapidrise yeast, cover kneaded dough and let rest on floured surface 10 minutes)

Cut dough into two, roll dough to 12 x 7inch rectangle. Beginning at short end, roll up tightly as for jelly roil. Pinch seam and ends to seal. Place, seam side down, in greased 8 1/2 x 4 1/2 inch loaf pan. Cover, let rise in warm, draft free place until doubled in size, about 1 to 1 1/2 hours. Bake at 400F for 30 minutes or until done. Remove from pan, let cool on wire rack.

Recipe from FLEISCHMANN's best breads ever book


(I ALWAYS grill these, but tonight I just cooked them in a Pan. GRILL them, they are better that way)

Marinade recipe:

1/2 cup soy sauce
1 tsp garlic powder
1/2 cup fresh lemon juice
1/2 cup orange juice concentrate

Mix all ingredients together. Add to either skirt steak or chicken. I cut my steak into faijita strips BEFORE marinating. No matter what meat you use, it will be yummy!

Recipe is from my Mom

Sunday, November 8, 2009

Potato Stewp

Potato Stewp
(thicker than soup, but not a stew)

6-8 Potatoes, peeled and cubed
2 Tbs margarine
3 Tbs flour
2 chicken bullion cubes
2 cans chicken broth
2-3 cups cheese
6-8 strips of cooked bacon
1 can evaporated milk
3-4 chopped chives
½ cup sour cream

Salt & pepper to taste, minced onion and garlic powder

Cook potatoes in water with bullion cubes. When soft drain and leave in strainer. Over high heat melt butter and sift in flour, stir with whisk. (will be pasty-it’s the Rue) slowly add the Chicken broth, a little at a time. Keep whisking. Add a little at a time until 1 can is added. Stewp should be thick. Add potatoes back and add ½ of the second can of broth. Then add evaporated milk. Stir. Keep on low rolling boil. Then add cheese, bacon, chives (green onion bottoms) pull off heat, before serving add sour cream. Then season to taste. Yum!

Recipe from Eve Cardiff

Pico de Gallo

This recipe is SO very easy to make. It tastes Y.u.m. with chicken faijitas topped with cabbage.

Are you ready for this brain busting recipe, really? ready?

ok.. here you go.

1 onion
2 tomatoes
1 bunch of cilantro
juice from a lime

chop all of the above and add to bowl. Add a tiny bit of water and lime.


Recipe is from my old neighbor Tyla Watson. I miss her and her cooking!

I know, right! Easy!

Beef Tamales

This IS NOT the recipe I use for Tamales. The recipe I use is a family recipe from @Tanaangles Mom. I didn't think it would be ok to mass distribute the recipe without her permission, but if you want hers (which is MUCH, MUCH easier by the way) then leave a comment, If There is enough interest then I will ask her. Let me give you just a sneak peak of her recipe... it only calls for 5 ingredients including the meat. and her tamales are the YUMMIEST tamales I have ever had.

Here is a back-up recipe I found off the Food network website. Good luck.

2 pounds beef shoulder roast
Salt and pepper, to taste
2 onions, peeled and sliced
1 garlic bulb, cloves removed and peeled
4 ounces dried New Mexico chilies
2 ounces ancho chiles
2 ounces pasilla chiles
2 tablespoons cumin seed, toasted
1 tablespoons salt
2 bags dried corn husks, about 3 dozen
4 cups masa mix
1 tablespoon baking powder
2 teaspoons salt
4 cups reserved beef broth, warm
1 cup vegetable shortening
Season the beef shoulder all over with salt and pepper then brown in a large heavy pot over medium heat. Once browned on all sides, add enough water to cover the roast along with the 1 sliced onion and about 6 cloves of garlic. Cook until the meat is fork tender and comes apart with no resistance, about 2 hours. When done, remove the roast to a platter to cool, reserve the beef broth. Hand shred the meat and set aside.

To prepare the sauce, remove the tops of the dried chilies and shake out most of the seeds. Place the chilies in a large stockpot and cover them with water. Add the cumin, remaining sliced onion and garlic. Boil for 20 minutes until the chiles are very soft. Transfer the chiles to a blender using tongs and add a ladle full of the chile water (it is best to do this in batches.) Puree the chiles until smooth. Pass the pureed chiles through a strainer to remove the remaining seeds and skins. Pour the chili sauce into a large bowl and add salt, stir to incorporate. Taste to check seasonings, add more if necessary. Add the shredded beef to the bowl of chili sauce, and mix thoroughly. Refrigerate until ready to use.

Go through the dried cornhusks, separate them and discard the silk, be careful since the husks are fragile when dry. Soak them in a sink filled with warm water for 30 minutes to soften. In a deep bowl, combine the masa, baking powder, and salt. Pour the broth into the masa a little at a time, working it in with your fingers. In a small bowl, beat the vegetable shortening until fluffy. Add it to the masa and beat until the dough has a spongy texture.

Rinse, drain, and dry the corn husks. Set them out on a sheet pan covered by a damp towel along with the bowls of masa dough and beef in chili sauce. Start with the largest husks because they are easier to roll. Lay the husk flat on a plate or in your hand with the smooth side up and the narrow end facing you. Spread a thin, even layer of masa over the surface of the husk with a tablespoon dipped in water. Do not use too much! Add about a tablespoon of the meat filling in the center of the masa. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed.

Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 2 hours.

The tamales are done when the inside pulls away from the husk. The tamale should be soft, firm and not mushy. To serve, unfold the husk and spoon about a tablespoon of remaining beef filling on top.

Recipe from Tyler Florence on the Foodnetwork

Wednesday, November 4, 2009

Stuffed Shells

I haven't made these things in FOREVER, but they were as good as remembered. Serve them up with a fresh tossed salad and garlic bread.


1 pkg jumbo shells
4 cups ricotta cheese
2 cups shredded mozzarella cheese
3/4 cup grated parmesan cheese
2 eggs
1 Tbsp. chopped fresh parsley
3/4 tsp dried oregano
1/2 tsp salt
1/2 tsp ground black pepper
3 cups spaghetti sauce (28 oz jar)

Heat oven to 375F. Cook pasta according to package directions. Meanwhile, in large bowl, stir together cheeses, eggs, parsley, oregano, salt and pepper. In 13x9x2 inch baking dish, spread 1/2 cup spagetti sauce. Fill each uncooked shell with about 2 Tbsp. cheese mixture. Layer one half filled shells over sauce; spread remaining sauce over shells. Sprinkle with additional cheese, if desired. Cover with foil. Bake 35 minutes or until hot or bubbly.

Recipe from American Beauty box of Jumbo shells


Hello new friends. Aren't they just the cutest things you have ever seen? They just look at you and say, "hi. how are ya?" I love makng holiday themed treats!

What you'll need to make these little guys:

Cookies (I used Sour cream cookies: recipe below)
White frosting
Assorted sugar wafers (ours were about 2 1/2 inches long)
Candy corn
Mini chocolate chips
Bran cereal (I used Chow Mein noodles... only cause I had them already)
Chocolate sprinkles

Old-fashioned sour cream cookies


1/2 cup chortening
1 cup sugar
1 egg
1 tsp vanilla
2 2/3 cup flour
1 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup sour cream

heat oven to 350F. mix shortening, sugar, egg and vanilla thoroughly. Measure flour by dipping method or by sifting. Blend dry ingredients; add to sugar mixture alternately with sour cream. Roll out to 1/4 inch thick on well floured pastry cloth. Cut with 2" cutter. place on greased baking sheet. Sprinkle with sugar (or don't if frosting them) bake 8 to 10 minutes.

Recipe from Betty Crocker. Love her!
Scarecrow idea is from

Chicken a la luffle

I call this recipe, "chicken with a ruffle" This is a recipe that came from David's family when we got married. You give a little, right? I am NOT a cream of anything type person... I just don't see how something that comes out of a can in that form can be healthy! So we NEVER use it... except in this recipe. (and sometimes in enchiladas) So hope you like it... to make it EXTRA tasty add good spices to the chicken when you bake it the first time.. spices like... Rosemary, Poultry seasoning, herbes de provence. Good luck!

(we like to top our rice with the left over soup in the pan and of course... I served it with broccoli)


2 boneless, skinless chicken breasts cut into strips or left whole
1 can cream of mushroom soup (try the Heart healthy kind)
1 can milk
4 Tbsp butter or marg
Ritz crakers for topping

Turn oven on to 350. In shallow baking dish add chicken and melted butter, season to taste. Bake in oven for 15 minutes. On stove top heat 1 can of cream of mushroom, fill the empty can with milk and stir to combine. once heated together turn off stove. When chicken is out of the oven add the milk/soup mkixture and top wih crushed ritz crackers. Bake 15 minutes more. Serve with Rice.

Recipe from David's Mom, SueAnn

Lemon Bars

Lemon bars are a FAVORITE in this house. We usually just stick to the tried and true recipe, but I think in the future I might branch out a little bit, so if you have a good recipe you wouldn't mind sharing, let me know. Otherwise.. enjoy! P.S. David makes these in our house... he's such a great cook!

(do you like how my witch is keeping an eye out on these little yummies! That's right... I have a guard witch on my lemon bars!)
1 cup flour
½ cup butter or margarine
¼ cup confectioners’ sugar
2 eggs
1 cup granulated sugar
½ tsp baking powder
¼ tsp salt
2 Tbsp lemon juice
Heat oven to 350F. Measure flour by dipping method or by sifting. Blend flour, butter and confectioners’ sugar thoroughly. Press evenly in square pan 8x8x2. Bake 20 min. Beat rest of ingredients together. Pour over crust and bake 20-25 min more. Do not overbake. (The filling puffs during baking then flattens when cooled) make 16 squares (nah.. more like 4 HUGE squares in our family ;)