Creamy Chicken and Bacon Pizza

Here it is, in all its glory. Here is the story of how I came up with it...


Remember this delicious recipe?

Well, I entered it into the Soul Food and Southern Cooking contest. And, I'm so excited to find out the results in the beginning of May.

Then, I started to think of ways I could enter it into the Pillsbury Bake Off contest. In order to qualify, you have to include some specific ingredients, like pizza crust or dinner rolls from Pillsbury.

One problem...that delicious recipe doesn't call for pizza crust or dinner rolls. It calls for noodles. But, it is just so delicious, I wanted to see what I could come up with.

Drum roll please...






I came up with this! My Creamy Chicken and Bacon Pizza. 

I savoured every bite of my slice for dinner tonight. The rest is for lunch tomorrow! YUM!!!

It isn't very pretty yet because it was my first try, but I'll keep practicing and get it down to a science before I enter it into the contest. Who knows...maybe I'll get lucky and be a contestant out of the thousands of entrants.

I can't say the recipe details quite yet because of contest rules, but if you want some pointers, send me a message, and I'll help ya out!

Peanut Butteriffic Popsicles for Dogs

Want to spoil your puppy? Make this sweet treat and throw it in the freezer. Then when you need to reward him (or distract him for 5 minutes), give him one of these popsicles.

Here is what you need:

• 1/2 cup creamy peanut butter, reduced fat and low sodium
• 1/2 cup plain yogurt, reduced fat
• 2 tbs honey, no sugar added
• 1 ice cube tray

Here is what you do:

• Mix peanut butter, yogurt, and honey until well combined
• Portion the mixture into the spaces in the ice cube tray
• Place in freezer for 8 hours
• Serve one cube to your dog as a reward or as a distraction
• Keep remaining cubes in tray in freezer until you need to use them

Super Durable Dog Toys

For added minutes to the distraction, place cube inside a toy with a little bit of it sticking out the top and have dog try to get it out or lick it to death. (lol) Just make sure it doesn't fall inside the toy otherwise you AND your puppy won't be able to get it out.

Your puppy will LOVE this treat! (And you'll love the 5 minutes you have to do the dishes while he is distracted!)

Goldenrod Eggs and Toast

My friend, Tresha, shared this recipe with a group of our friends, and I have to admit that I was a little worried at first. I even said so as she was teaching us how to make it. (lol) However, I also have to admit that I LOVED it when I tasted it! I bet you will, too.

Doesn't that look delectable? Trust me, it is!

Here is what you need:

• 12 eggs (I use 8)
• 1/2 cup butter
• 1/2 cup flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 cups milk

Here is what you do:

• Be ready to multi-task while making this dish. It isn't difficult; I just wanted to prepare you. :-)
• Boil eggs. As eggs boil, get the rest of your ingredients measured out and ready to go. (See my How-To post about making perfectly boiled eggs.)
• When you have about 5 minutes left of cooking time for your eggs, melt butter in a large, deep skillet for your gravy.
• Whisk flour in butter and cook on medium heat for 1 min, whisking constantly.
• Gradually whisk in 1 cup of milk until thickened. Continue adding 1 cup at a time, waiting each time until that round gets thick. (This is also when you multi-task, so keep reading...)
• Whisk in a little bit of pepper and salt with each cup of milk that is added.
• While you wait for each cup of milk to thicken in your gravy, separate egg whites from yolks. Place in two separate bowls. (Keep an eye on your gravy.)
• Peel the eggs; let your kids help!
• Chop whites into chunks and smash yolks until crumbly. Set aside. (Keep an eye on your gravy.)
• Stir in egg whites to the gravy. By now, you should be finished adding the milk. 
• Serve over two pieces of buttered toast that have been broken into pieces. Let your kids help break the toast into pieces, after they wash their hands, of course. :-)
• Sprinkle yolks and salt and pepper on top, as desired. 

This breakfast is super filling and makes several servings based on how much gravy you want over your toast.

How To Make Perfectly Boiled Eggs

Ever wonder how to boil your eggs perfectly so the yolk in the center is yellow instead of that greenish hue? Well, I've searched and searched for the answer and found this technique from Melissa d'Arabian on the Food Network. I tried it, and it works!

Here is what you do:

• Place eggs in one layer along bottom of a large pot.
• Fill pot with cold water, making sure to cover eggs completely by at least 1 inch.
• Bring water to a simmer over low heat and cook for 1 minute.
• Cover pot with a lid, turn off the heat and allow the eggs to sit for 15 minutes.
• Rinse with cold water.
• Roll the eggs between your palm and the counter top to crack the shell.
• Peel under cold, running water.

Hard Boiled Egg

How To Tweak Recipes To Tempt Your Tastebuds

Ever stumble across a recipe that sounds mostly good but it has one or two ingredients that make you say "no way!"

For example, maybe there is a noodle dish that you see advertised on a commercial for your favorite Italian restaurant, and then they say it has (insert dramatic pause) shrimp. SHRIMP! Of all things! Well, if you're me, you immediately start to gag. Then, once you've recovered, you are slightly bummed because the rest of the ingredients sounded so tempting.

The fix is simple: Just switch out that nasty shrimp for some delicious chicken or steak or maybe even salmon.

Another example: What if a recipe calls for celery, but you can't stand the texture of it? You can still get the flavor of celery without actually having the celery pieces in the dish. Simply use a dash of celery salt instead so you get the flavor but don't have to worry about the texture.

Another example: What if you are making a sauce and need a bunch of veggies to add the layers of flavor, but you don't have the cash to go buy all of the necessary items? Hey, sometimes veggies are expensive! Instead, buy a bit of vegetable stock and add that to your sauce. Immediate, bold flavor for way less cash!

You get the idea. It sounds like a pretty simple concept because it is. Sometimes it just takes a little reminder that we really can tweak any recipe to fit our needs.

So, take a look at the ingredients in the recipe and next time there are one or two that you don't enjoy, think of ways to work around those bad-news ingredients to make a dish your tastebuds will love!

What tweaks have you made to recipes to turn them from drab to fab?

Foodie Blogroll

The foodie blogroll site was created in 2007 by a food blogger named Jenn because she wanted to create a networking community especially for food bloggers. She had been searching for a community of food people that she could relate to, trade recipes with, get pointers from, and so on. She couldn't find one, so she created one. Go her! Impressive.

You don't get paid to be part of their community. It's simply a place to network with other foodies around the globe. I became a member of the Foodie Blogroll Sunday night and it has been so fun browsing the site! I even saw my blog mentioned in their list of new blogs. Weird.

I've already had 144 people visit my blog since I started it. (130 have probably been me, lol)


Cool, huh? 

Creamy Chicken Noodles and Bacon

Everything is better with bacon! Especially chicken and cheese. Sounds fattening, right? Well, it doesn’t have to be with this easy meal. Instead of using regular ingredients, try making this creamy noodle concoction with low-fat or fat free items.

The recipe is super simple to make, especially if you precook and shred your chicken on your prep day. Or, you can use a can of chicken. If you use canned chicken, be sure to rinse the chicken with water so that you remove some of the fluid from the can. (The fluid can be full of sodium, and rinsing it eliminates some of that.)

Here is what you need:

• 1 lb chicken, shredded from your shopping/prep day
• 1 bag no yolk noodles
• 2 cans condensed chicken soup, 98% fat free
• 1/2 cup sour cream, fat free
• 3 cups broccoli pieces
• 5 strips bacon (or turkey bacon)
• 1 clove garlic, minced
• 2 cups cheddar cheese, grated and low-fat
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp pepper

Here is what you do:

1. Preheat oven to 400 degrees.
2. Cook noodles in one pot and and warm your precooked, shredded chicken in a skillet.
3. While noodles and chicken cook, place bacon on baking sheet with grooves and bake for 12 minutes or until mostly crispy but not too crisp. 
4. Mix condensed soup, sour cream, broccoli, garlic, and seasonings. Set aside. 
5. By now, the noodles and chicken should be finished. (About 15 minutes should have passed by now.)
6. Run noodles under lukewarm water to bring their temperature down a bit and then combine with chicken and soup mixture.
7. Place mixture in 9 x 13 cake pan then sprinkle cheese on top.
8. Cut cooked bacon into pieces and drop over cheese.
9. Bake for 25 to 30 minutes, or until cheese starts to bubble.
10. This makes 6 large servings or 8 medium servings.

Enjoy! And remember, everything is better with bacon, even if it is turkey bacon.

PS ~ Fair warning, you will CRAVE the leftovers.

How To Precook Chicken

A friend asked how I cook my chicken, so I thought I'd share the answer here in case anyone else is wondering...

To cook the chicken, simply put, I boil it then shred it. But, there is a little trick I do to give the chicken incredible flavor. Instead of just boiling it in water, I mix it with some chicken stock. Sometimes I have my own chicken stock leftover from when I make chicken with the bone still in. Or, if I don't have that, I just use the canned chicken broth. Either way, the chicken stock/broth adds great flavor.

If I use canned broth, I don't add extra salt to this mixture because the canned chicken broth already has sodium in it and I'm trying to watch my sodium intake. But if you want to add salt, feel free!

So anyway, I boil it in the water/chicken stock mixture for about 20 to 30 minutes depending on the thickness of the chicken and how many pieces I have in the pot. Last night, for example, I had 5 really thick chicken breasts in the pot, so I left them in the boiling water for 30 minutes because I am paranoid about under cooked chicken. Also, I check the thickest piece to make sure there isn't any pink left in the center. I look for the the center meat to be white and the juices to run clear. If you're cooking other types of chicken, like thighs or with the bone in, I found this handy chicken cooking guide.

Once it is cooked and I've checked the thickest piece, I let it cool a bit before I shred it. It does seem a tad easier to shred it, though, when it is still warm. I just put it in a bowl and take two forks to it. (Or, you can shred it in your Bosch!) Then I portion the meat out into labeled freezer bags (with the date) based on the kind of portion sizes I need for the meals I make. It may be different sizes for you and your family.

Then, I throw the bags in the freezer until I'm ready to use them. The last batch I did lasted a month because I used about 1 bag per week.

To reheat the chicken, you have a few options. I love options!

1. Take it out of the freezer the night before and leave it in the fridge.
2. Put the chicken in a skillet with a tish of water then put the lid on it and keep it on medium heat. It will steam it and thaw it. Then, you're ready to cook it with whatever else you're making.
3. If you're making pasta, put the chicken in the boiling water, then scoop it out before you put your pasta in the water.
4. Just put it in the microwave and defrost it. This is my least favorite option because I can't seem to get it just right, but it may just work the best for you depending on what your making. If you're making a cold chicken salad, this may just be your best bet. Either this option of #1.

Lemon Chicken and Pasta

I was craving pasta and broccoli, so I thought I'd play around with some ingredients and create a delicious, fresh dinner, all while pretending I worked as a chef in a restaurant. LOL. It was fun and the end result is phenomenal!

Here is what you need:

• 1 box garden spiral pasta (some will be for this dish and some will be for a pasta salad that I'll post about on another day)
• 3 medium heads broccoli, cleaned and cut into bite-size pieces
• 3 tbs extra virgin olive oil
• 4 tbs butter
• 1 clove garlic, minced
• 1/2 red onion, diced
• 3 thick slices bacon, cut into strips
• 2 cups cooked chicken, shredded
• 1 lemon, squeeze all juice
• 1 tbs lemon zest
• lemon pepper, to taste

Here is what you do:

1. Cook pasta in well salted water in large pot. 
2. When pasta is half way done, add olive oil and 3 tbs of butter to skillet. Start cooking bacon then add chopped onions. Season with a little lemon pepper.
3. Fill large bowl with ice water. Set next to stove.
4. Remove pasta from water with slotted spoon, but keep pasta water boiling. Add broccoli to pasta water. Boil broccoli for 1 or 2 minutes then remove with slotted spoon and place in ice water. 
5. Drain pasta water. Add 3/4 of pasta back into large pot. (Save remaining pasta for that dish that I'll tell you about later.)
6. When bacon and onions are almost done, add garlic, lemon zest, half of lemon juice, and broccoli. Season with a little lemon pepper. Mix well and cook for 2 minutes.
7. Add chicken, remaining tbs of butter, and remaining half of lemon juice to skillet. Season with a little lemon pepper. Mix well and cook for 5 minutes.
8. Add veggie and meat mixture to pasta. Stir well, making sure all pieces are lightly coated with sauce. 

Here are some hints for making your cook time less than 30 minutes:

1. On shopping day, precook chicken, shred it, and then portion it and place in freezer bags for later. Chop onion and store in tightly sealed container in the fridge. You can then use the onion as needed during the week. And finally, clean broccoli, pat it dry, cut large stem off, and place broccoli florets in sealed plastic bag.
2. Use a food chopper to dice onions instead of slicing and dicing it with a knife and cutting board.
3. Start boiling pasta water as you get the rest of your ingredients ready.

I took one bite of this lemon chicken creation and was in heaven! The pasta is lightly coated with the flavor-packed sauce. Then you get fresh and tasty bites of chicken, bacon, and broccoli with a hint of the caramelized onions. YUM!

Let me know if you try it!

PS ~ You may want to crack open your windows while you cook the bacon and caramelize the onion; otherwise, your clothes may smell like the dynamic duo. It's not a bad smell, mind you, but your friends may want to eat your clothes because it will smell like delicious food. hahaha.

Refreshing Pasta Salad

Last night I made some spiral pasta for my Lemon Chicken and Pasta dinner, so I went ahead and saved some of the pasta to use for this refreshing salad. That makes it super quick and easy to throw my lunch together the next day!    

Here is what you need:

• 3 cups of spiral pasta, cooked (leftover from dinner)
• 1/2 cup broccoli, cooked and chopped
• 1/2 cup corn
• 1 cup peas
• 1/2 cup fat free zesty italian dressing
• 1 tbs ranch dressing
• 1 tbs lemon juice
• 1/2 tsp lemon zest

Here is what you do:
Mix it all together in a large bowl and then put in fridge for 30 minutes to an hour before serving.

Really and truly, that's all you do. Easy!

PS ~ If you wanted to add chopped tomatoes, it would be delicious! I just didn't have any at the moment, otherwise I would have added some for sure.

Hamburger Tomato Curry

My mom used to make this delicious curry dinner for me when I was growing up, and I still make it to this day...often. This is nothing like the curry you would get from an Indian or Thai restaurant. It simply has the flavoring of curry, but it is very much a mellow, hearty dish that is perfect for a cold, rainy night. I tell you that in case you are scared of the word "curry." LOL.

Here is what you need:

• 1 lb hamburger
• 3 cans stewed tomatoes (14.5 oz cans)
• 1 can water
• 2 tbs Worcestershire sauce
• 2 tbs A-1 sauce
• 1 tb curry powder
• 1 onion, chopped
• Pinch of salt
• Rice, as needed (brown or white or a mix of the two)
• Celery is optional, to taste

Here is what you do:

1. Brown hamburger in a deep, large skillet pan. Season with a tish of salt. (If you are using your precooked hamburger from shopping day (see hint below), you can skip this step. Just place it in the skillet and cover with lid so it defrosts.)
2. Add chopped onions (and celery if you choose to do so.) Season with a dash of salt and cook until tender.
3. Add all other ingredients, mix well, and bring to a boil.
4. Turn heat down and let mixture simmer for 15 minutes.
5. Cook rice while curry simmers. I use a combination of brown and white instant rice. (If you are using your precooked rice from shopping day (see hint below), you can skip this step. Just pop it in the microwave to reheat.) 
6. Let curry rest for a few minutes and then serve over rice.

Here are some hints for making your cook time less than 30 minutes:

1. On shopping day, precook rice and ground beef (separately), portion it and place in freezer bags for later. 
2. Also on shopping day, chop onion and store in tightly sealed container in the fridge. You can then use the onion as needed during the week.

PS ~ If you end up cooking the rice and ground beef the night you want to make this dinner, it will take about 45 minutes instead of 30.

Creamy Cranberry Oatmeal

Oatmeal is so filling and satisfying, isn't it? Plus, it is a great staple to have in your home because it is inexpensive, has a long shelf life, and is crazy easy to make. Well, to make the process even easier (and faster), try this trick: Make the mix ahead of time and store it in a tight container in a cool, dry place. (If you live in Utah where #10 cans are aplenty, you could use one of those. But, if you don't live where #10 cans are readily available, any tight storage container would work just as well.)

Here is what you need for the make-ahead-mix:

• 4 cups quick oats
• 3 tbs sugar
• 2 1/2 tbs powdered milk, dry
• 3/4 cup craisins, or any dried fruit (apricots, cherries, raspberries, etc)

Here is what you do:

1. Add all ingredients to your storage container and shake to combine.
2. Keep a 1/2 cup measuring cup in the container (very handy) and write the single serving instructions on the lid or on a label on the side.

Here are the single serving instructions:

1. Add 1/2 cup of the dry mixture and 1 cup of water to a bowl. Add a tad more water if you don't like your oatmeal thick like porridge.
2. Heat it in the microwave until it starts to bubble.
3. Give it a quick stir and pop it back in the microwave until it is your preferred consistency.
4. To make it a tiny bit sweeter, add a dollop of honey or tsp of brown sugar, stir, and enjoy!

This creamy, delicious breakfast is perfect for the kids before school or for you before work because the mix is already made. All you do in the morning is add water and heat it up. Easy!

What do you add to your oatmeal?

Meatballs with Country Gravy

This just might be the easiest, most filling meal on the planet. Seriously. All kinds of taste buds will love it because it has common ingredients, meaning there aren’t any off-the-wall ingredients required. And still, the flavors and textures all combine together to make a perfect, affordable dinner. (I don't really cook with off-the-wall ingredients, but ya know...this is one of those meals that even the most picky person will love.)

One thing to note: In order to make the gravy, you will need to make some Magic Mix ahead of time. Haven’t heard of Magic Mix? Well, it’s a make-ahead white sauce in powder form that only needs water and heat in order to complete. Crystal from Everyday Food Storage will tell you all about it; she even has videos to show you how to make it and what it should look like when you’re done. (She learned about the must-have from the USU Extension Service.) It is a wonderful staple to keep in your fridge.

Here is what you need for the actual meatballs:

• 1 lb ground beef (or ground turkey)
• 1/4 cup breadcrumbs
• 1 egg
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp garlic salt
• 1 tsp lemon pepper

Here are the other things you need:

• 1/2 cup breadcrumbs
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp garlic salt
• 1 tsp lemon pepper
• 4 cups rice, prepared (I use a combo of white and brown rice)
• 2 batches Magic Mix, for gravy (1 batch is 2/3 cup mix and 1 cup water)

Here is what you do:

1. Mix all ingredients needed to make meatballs.
2. Combine 1/2 cup breadcrumbs and remaining spices.
3. Form meatballs so they are slightly smaller than a golf ball then roll in seasoned breadcrumbs.
4. Place half of meatballs in skillet and cook until meat is well done.
5. Finish cooking remaining meatballs. As those cook, make your gravy from Magic Mix, as directed, and season with salt and pepper.
6. Serve meatballs and gravy over rice.

You’re going to love the leftovers!

Sausage, Cheese, and Hashbrown Casserole

Your momma always said, “Breakfast is the most essential meal of the day.” Turns out, she was right! Having a good breakfast jump-starts your day and gives you lasting energy to help you at work, at school, or at play. A great meal in the morning also improves your concentration, gives you more strength, and can help you lose weight, if you eat the right kinds of food, of course.

WebMD says, “A traditional breakfast of eggs may be one of the best ways to get your morning protein.” Well, this recipe calls for 8 eggs, so you’re sure to get your egg protein. And, it has sausage, too, which pairs perfectly with eggs.

Here is what you need:

• 1 pkg shredded hash browns, frozen
• 1 cup grated raw zucchini
• 1 lb. Jimmy Dean sausage, regular or mild flavor
• 8 large eggs
• 1/4 cup milk
• 2 cups grated sharp cheddar cheese
• 1 tsp salt
• 1 tsp pepper

Here is what you do:

1. Brown the sausage in a large skillet. It is important to have a large skillet because once the sausage is browned, you’ll add the hash browns and cook them until brown.
2. Stir in zucchini for about 20 seconds tops.
3. Then, place meat, zucchini, and hash browns in a buttered crock-pot.
4. Whisk eggs, milk, salt, and pepper together in a separate bowl until bubbles start to form.
5. Fold cheese into egg mixture.
6. Pour mixture over sausage, zucchini, and hash browns.
7. Cook on high 2 hours or low 4 hours.
8. Serve with ketchup or salsa.
9. Makes about eight 3/4 cup servings.

You can’t get more traditional than eggs, sausage, and hash browns! Pat yourself on the back for trying this recipe. Your momma would be so proud.



The idea for this recipe came from my friend, Tresha. For her hash brown recipe, she doesn’t add zucchini and she sometimes substitutes water for milk, in a pinch. She also uses 1/4 tsp salt and 1/4 tsp pepper instead of 1tsp of each, so you can try that, too, if desired.

Hearty Tomato Soup

During the cold, winter months, don't you just crave hot, hearty soups that you can eat while curled up by the fire with a comfy blanket and a great book? And, to make the setting even better, imagine said soup served with a side of grilled cheese, a fresh baguette, or delicious garlic toast. Yum! This easy meal is just that: a hearty tomato soup with vegetables and shredded chicken.

Here is what you need:

• 2 cups chicken, cooked and shredded
• 5 slices thick bacon, cut into pieces
• 1/3 cup onion, chopped
• 1/2 cup carrots, thinly sliced
• 4 cups chicken broth, low sodium
• 4 cups stewed tomatoes
• 1 tbs sugar
• 1 tsp curry powder
• 1 tsp salt
• 1 tsp pepper
• Grated cheese, as desired
• Crumbled, cooked bacon, as desired

Here is what you do:

1. In a large saucepan, cook bacon.
2. Add shredded chicken, onion, and carrots.
3. Sauté in butter and extra virgin olive oil for a few minutes, just until vegetables are soft but not brown. (If you didn't precook your chicken, make sure the chicken is mostly cooked at this point.)
4. Transfer the meat and veggies into a large pot and add broth, tomatoes, sugar, curry, salt, and pepper. Bring to a boil and then reduce the heat and simmer uncovered for 30 minutes.
5. Serve a portion with your special side and a sprinkle of grated cheese and crumbled bacon pieces.
6. Allow the rest to cool completely and then label and freeze for a quick, healthy meal later.

Go grab your favorite book because you’ll be relaxing by the warm fire and diving into your soup and the pages of your book in no time!

Vegetable Medley

This veggie medley is like a happy little ditty for your taste buds! It is super simple to throw together in no time. All you need is a few veggies and some seasonings, and viola! Plus, the kiddos can help you mix it all up. It's a great way to get them involved in making this easy meal.

Here is what you need:

• 5 medium tomatoes
• 1 medium red onion
• 2 cucumbers, peeled
• 3 heads broccoli
• 3 tbs extra virgin olive oil
• 5 tbs red wine vinegar
• 1 clove garlic, minced
• lemon pepper, to taste

Here is what you do:

1. Chop all of the vegetables into small, bite size pieces. (Use a food chopper to make it much easier and less time consuming.)
2. Add all chopped veggies, oil, vinegar, garlic, and lemon pepper in gallon size zipper bag.
3. Close bag and shake to mix all ingredients. (Have the kids do that part; they will love it!)
4. Let the medley rest in the bag in your fridge for at least an hour before serving.
5. This makes one full gallon bag. 

So, now that you know how to make it, go grab some veggies and make this recipe with your kids. It may just encourage them to eat their veggies, and that’s always a good thing.

Almost Thanksgiving Dinner

The weather lately is a bit reminiscent of autumn, don't ya think? (Except we have crunchy grass instead of crunchy leaves. We'll make do with what we have.) When you think of autumn with all of the loveliness that comes with it, do you think about Thanksgiving dinner and long for the flavors? Don't worry, we all do.

Well, have you considered creating those inviting flavors (and the warm, happy feelings) on a day other than Thanksgiving Day but without all of the time spent over a hot stove? Are you wondering how it could ever possibly be? If so, here is a recipe that may just quench your Thanksgiving thirst.
 

Here is what you need:

• 5 medium red potatoes
• 1 box flavored stuffing
• 1 lb shredded chicken (use precooked chicken that you cooked on your shopping day)
• 1 can condensed chicken soup
• 1/2 cup grated cheese
• 1/2 cup milk
• 2 tbs butter
• lemon pepper
• onion powder
• garlic powder
• garlic salt

Here is what you do:

1. Boil water for potatoes and for stuffing, in separate pots.
2. Cut potatoes into cubes, leaving skin on. (Leaving the skin on and cutting the potatoes into cubes saves loads of prep and cook time.) Add potatoes to one pot of boiling water.
3. Finish preparing stuffing according to box directions. Set aside, but keep in the pot.
4. Combine chicken, condensed chicken soup, and half of milk in bowl. Add some of the seasonings to taste. Set aside.
5. Mash potatoes with butter and the rest of the milk. Add seasonings to taste.
6. In a 9 x 13 cake pan, layer all the potatoes, all of the stuffing, all of the chicken mixture, and then sprinkle cheese on top.
7. Bake in a preheated 400 degree oven for 15 minutes. (This is just to marry the flavors, warm the chicken mixture, and melt the cheese.)
8. This makes about 6 large servings or 8 medium servings.

Cheers to recreating a warm, happy Thanksgiving meal in March!

Cocoa Peanut Butter Delight

Do you feel like there is a potluck dinner or church activity to attend practically every month? (It’s fun, though, right? … Yep!) Well, what do you usually bring? Crock pot meal? Potato dish? Side salad? Brownies?

Here is a dish you can take to your next potluck that will have everyone talking. But beware—you may be asked to bring this dessert to every potluck in the future.

Here is what you need:

• 1/2 bag marshmallows
• 1/2 cup peanut butter, creamy
• 1 tsp vanilla
• 3 cups Cocoa Pebbles cereal
• 1/2 cup peanut butter, creamy (for topping)
• 1/2 container whipped cream cheese frosting (for topping)
• Chopped pecans, as desired (for topping)
• Wax paper
• Butter flavor cooking spray

Here is what you do:

1. Line baking dish with wax paper so the wax paper hangs over the edge on two sides. These edges will be used as handles to easily remove the treat from the baking dish.
2. Spray wax paper with cooking spray.
3. Melt marshmallows, 1/2 cup peanut butter, and vanilla until smooth.
4. Toss cereal in melted mixture then pour into baking dish.
5. Mix remaining 1/2 cup of peanut butter and whipped frosting until well combined.
6. Spread frosting mixture over cereal then sprinkle with chopped pecans, or any other chopped nut.
7. Cool for 10 minutes. Cut into 2” squares.
8. Makes about 9 servings.

You won’t have any leftovers, so if you need some to cure your own sweet tooth, you should probably make two batches.

Coconut Chocolate Crunch

Around this time of year the Girl Scouts are out in full force selling their much-anticipated Girl Scout cookies. Its difficult keeping the huge grin off your face when you see them all over town and in your neighborhood because you know you will get to order your stash of cookies!

We all have our favorite flavor, but it seems that one of the most popular flavors is Samoas. They have a vanilla cookie base with caramel, toasted coconut, and chocolate. YUM-O! Well, if you didn’t get your cookies on the spot, what do you do as you anxiously wait the 4 to 6 weeks before they arrive?

You make this easy dessert. It’s practically as good as the real thing.

Here is what you need:

• 1/2 bag marshmallows
• 1/2 cup peanut butter, creamy
• 1 tsp vanilla
• 3 squares chocolate bark
• 3 cups Cap’n Crunch cereal
• 1/2 cup toasted coconut
• Wax paper
• Butter flavor cooking spray

Here is what you do:

1. Line baking dish with wax paper so the wax paper hangs over the edge on two sides. These edges will be used as handles to easily remove the treat from the baking dish.
2. Spray wax paper with cooking spray.
3. Melt marshmallows, peanut butter, and vanilla until smooth.
4. Toss cereal in melted mixture then pour into baking dish.
5. Melt chocolate.
6. While chocolate melts, toast coconut.
7. Spread chocolate over cereal then sprinkle with coconut.
8. Cool for 10 minutes. Cut into 2” squares.
9. Makes about 9 servings.

To melt chocolate:

1. Fill small pot with water. 
2. Place a glass, heat resistant bowl inside pot without letting bottom of bowl touch the water. 
3. Place chocolate squares in bowl.
4. Bring water to light boil and chocolate will begin to melt. 
5. Stir chocolate occasionally until smooth.

To toast coconut:

1. Place coconut in skillet over low-medium heat. Stir occasionally. 
2. Coconut will begin to brown and you will start to smell the toasty aroma. When this happens, stay near the pan and stir frequently. 
3. Remove from heat. 
4. Not all pieces will be brown, and that is normal. 

Betcha can't eat just one square! 

Presley Peanut Butter Banana Muffins

I grew up in Tennessee, about 2 hours or so from Memphis, which is where Elvis Presley lived. I’ve been to Graceland and I’ve heard his music for years, but it wasn’t until I moved to Utah that I learned about one of his favorite foods: peanut butter and banana sandwiches. Some stories say that he liked bacon on the sandwich, too, but most reports say it was just peanut butter and bananas.

I’ve made this kind of sandwich before, and thanks to a recipe from Paula Dean, I added cinnamon sugar to the bread and then heated it in a pan. YUM!!! It can get kind of messy and gooey to eat, which would normally be fine, but I wanted to try something that would make breakfast easier during the workweek. So, I took my Great Aunt's banana bread recipe, turned it into muffins, and put the Presley/Paula flair on it.

Here is what you need:

• 3 or 4 very ripe bananas
• 1 tsp baking soda
• 1 cup peanut butter
• 1/2 cup butter, softened
• 2 eggs, beaten
• 2 cups flour
• 1 cup sugar
• 1/2 tsp salt
• 2 tbs cocoa powder
• 2/3 cup pecans, chopped
• 1/2 cup sugar mixed with cinnamon to taste

Here is what you do:

1. Preheat oven to 350 degrees.
2. Place 18 cupcake liners in muffin tins or spray with cooking spray.
3. Mash bananas and then mix in baking soda, peanut butter, butter, and eggs.
4. In a separate bowl, combine remaining ingredients, excluding the cinnamon sugar mixture.
5. Fill muffin tins with batter until 2/3 full.
6. Sprinkle top with cinnamon sugar then bake for 21 minutes or until toothpick comes out without anything on it.
7. Let cool on counter for 5 minutes.
8. Remove and serve with Nutella instead of butter and a glass of milk.
9. If you’re feeling really brave, add cooked, crumbled bacon in batter before baking or sprinkle on top of batter instead of or in addition to cinnamon sugar.

This easy muffin recipe will have you singing sweet tunes in no time!

PS ~ Let your kids help with mashing the bananas, combining the sugar and cinnamon, and putting the cupcake liners in the muffin tins. They'll have a blast!

Meatloaf Patties and Potatoes

Have you ever heard of potato pearls? If you haven’t, allow me to introduce you. Potato pearls are tiny beads of dehydrated potatoes, made from real potatoes, which are flavored with butter. They are similar to potato flakes, only ten times better. All you do is boil some water, add the pearls, immediately remove from heat, and then 5 minutes later you fluff the potatoes with a fork. Potato pearls can also be added to ground beef and used as a binding agent for meatloaf patties. Plus, they add great flavor and keep the patties perfectly moist!

They are so good—you’re family will never know you didn’t spend 30 minutes peeling and boiling real potatoes, mashing them, and adding the perfect amounts of milk, butter, and seasonings.

Here is what you need:

• 1/2 cup potato pearls (for patties)
• More potato pearls to serve patties on, cook according to package instructions for the amount you need
• 1/8 cup dehydrated onions
• 1/2 cup water
• 1 lb ground beef
• 1 egg
• 1 tsp minced garlic
• 2 tsp favorite seasoning (whatever you choose)
• Panko bread crumbs
• Gravy, as desired (Just make your favorite gravy: brown, country, etc)

Here is what you do:

1. Put 1/2 cup potato pearls, onions, and water in a large bowl. Set aside for 5 minutes or until they are thick, like a paste. It should not be light and fluffy.
2. In separate bowl, add ground beef, egg, garlic, and seasoning. Mix well.
3. Add potato mixture to hamburger mixture and combine.
4. Place in refrigerator for 30 minutes so mixture can chill.
5. While that chills, put panko bread crumbs in shallow container and season with whatever seasoning you chose for the hamburger.
6. Start to cook remaining potato pearls according to package instructions.
7. Heat a little oil and butter in skillet, remove hamburger mixture from fridge, and form small patties.
8. Coat each patty in panko and cook in skillet on medium heat.
9. Serve over mashed potatoes with gravy.
10. This makes about 8 to 12 patties, depending on how big you make them.
11. (Note: If patties fall apart while cooking, mixture wasn't in fridge long enough. Just go with it because it will still be delicious!)

This meal is perfect for the freezer because it makes a BUNCH and it thaws and reheats nicely.

PS ~ I suggest serving this meatloaf patty dinner with a light fruit cocktail or salad because the dinner itself is incredibly filling. You'll need something light and refreshing to balance it out.