Cheeseball

Cheese ball


2 cream cheese

1 16oz bag of sharp cheddar cheese

1 packet of dry ranch


Mix all together in a bowl- once mixed really well- form into ball and roll it in finely chopped pecans.


Perfect for after school snack or even bringing to a holiday party!

Trust me- You will never want to try another cheeseball after you try this! Its that good!

Enjoy and we hope you all try this recipe out!


If any of you have yummy holiday recipes than email us your recipe and we can post about it on our blog!

Willis White Chili

recipe from: Lauren Willis

4 cans white beans

2 cans of white corn

3 cups chicken broth

2 can diced green chilies

2 chicken bouillon cubes

2 medium onions chopped

1 Tablespoon garlic powder

1 Tablespoon oregano

1 Tablespoon cumin

1/2 teaspoon cayenne

4 cups shredded chicken breasts

1 24 ounce sour cream

Combine broth and cubes. Add all spices. Simmer for a few minutes. Add green chilis, corn, chicken, beans, and onions. Cook for 15 minutes. Add sour cream and stir. Cook for another 5 minutes.

Whats your favorite soups? email us your favorite recipe and we d love to feature you.

recipe from madeitateitlovedit.blogspot.com- check her blog out for good recipes!

Don't forget last day to enter for the $25 gift card to Target- enter below

Mini Apple Pie

found off pinterest

Start off by cutting up 8 apples

mix apples in a bowl with:

12 Tablespoons of flour

1 1/2 C. of sugar

4 heaping teaspoons of cinnamon

1/4- 1/2 teaspoon of nutmeg- if you don't like this it can be left out 

Stir to get all the apples coated

You will also need

4 Tablespoons of chilled butter cut into small peices (cut evenly)

2 boxes of Pillsbury pie crust (four chilled not frozen)

Unroll  your first pie crust-roll and than start cutting out circles

you can use a lid to a mason jar for this part

Thank add pie crust inside the muffin pan than start adding your apple fillings

Than grab your small cube of butters than your previously cut and add a butter to all of the tops of the apples

Then with the left over dough add to the top of the pies

brush melted butter on again before baking

bake at 400 degrees and bake between 13-18 minutes- until golden brown.

hope you have enjoyed this little treat. this is perfect for a thanksgiving coming up

Chicken Noodle Soup

Chicken Noodle Soup

2 cups chopped celery

2 cups chopped carrots

1 chopped onion

4tsp. chicken bouillon

*boil until tender in 4 cups of water*

Add: 2 cups of cream of chicken

2 cups cooked chicken ( i just go and buy a rotisserie chicken from the store and shred it- way easier

1 cup of half and half milk

1/2 package of wide noodles

Simmer 10-15 min

Enjoy for the winter season- this is super easy and our kids love this!!

Baked French Fries

Baked French Fries

Ingredients 1 large baking potato 1 tablespoon olive oil 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 1/2 teaspoon onion powder Directions Preheat oven to 450 degrees F (230 degrees C). Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet. Bake for 45 minutes in preheated oven.

Mushroom and Bell Pepper Chicken

I found this recipe from one of my favorite go to food blogs- its called 365 days of slow cooking  

our family really liked this recipe. 

Recipe for Mushroom and Bell Pepper Chicken with Linguine in the Slow Cooker

Makes 4-6 servings

1 medium onion, diced

1 Tbsp tomato paste

1 Tbsp oil

1 tsp dried tarragon

1/2 tsp thyme

1 Tbsp minced garlic

4 oz of mushrooms, sliced

1/4 tsp Shirley J chicken bouillon or 1/2 tsp regular chicken bouillon granules

1/3 cup water

1 Tbsp Worcestershire sauce

4 or 5 boneless, skinless chicken thighs (frozen is fine)

Salt and pepper

3 peppers (I used red, orange and green), cut into chunks

1/4 cup canola oil

5 Tbsp flour

Dash of soy sauce

About 8-12 oz of linguine, cooked and drained

1.  In a microwave-safe bowl combine the onion, paste, 1 Tbsp oil, tarragon, thyme and garlic.  Microwave for 4-5 minutes, stirring every minute.  Transfer to the large slow cooker (I used my 6 quart).

2.  Add in the bouillon, water, and Worcestershire.  Place chicken on top and salt and pepper.  Place mushrooms and peppers on top of chicken.

3.  Cover and cook on LOW for 4-6 hours.

4.  Remove the chicken and place on a cutting board.  Break up into large chunks and tent with foil.

5.  In a pan heat 1/4 cup oil over medium heat.  Add in one Tablespoon of flour and whisk.  Add in the rest of the flour one tablespoon at a time and whisk.  Add in juices from slow cooker and whisk to create a nice creamy sauce.  Add in a dash of soy sauce and salt and pepper to taste.  Add in more thyme and tarragon, if needed. 

6.  Pour sauce into the slow cooker and stir in chicken chunks.  Stir in hot linguine and stir into the sauce.  Serve and enjoy!

Review:

I was inspired by the mushrooms and peppers in my fridge to make something delicious in the slow cooker.  I wanted a creamy sauce but decided to make the roux with oil instead of butter just to make it a bit more healthy.  I was pleased with the results overall, but I did feel like this was missing something.  I'm not sure what!  It's kind of driving me crazy.  Any ideas?!

3 1/2 stars.

Teriyaki Bacon Wrapped Chicken and Pineapple Kabobs

My good friend Scarlett just started a cooking blog-  she is an amazing cook and has some really good recipes- please check her out and follow her food Blog 

"madeitateitlovedit.blogspot.com"

Here is a Teriyaki kabobs recipe from her blog:

Teriyaki Bacon Wrapped Chicken and Pineapple Kabobs

4 large chicken breasts

1 lb. Applewood smoked bacon (regular is better then thick)

1 large can of pineapple chunks, or fresh pineapples would be even better!

Kikkoman Teriyaki Baste and Glaze

Skewers

Cut bacon in half (up and down) stretch bacon out a little while still all together (lengthwise)

Trim off all the chicken fat and Cut it into cubes

Wrap piece of bacon around chicken, stick on skewer (with the bacon loose end first to secure the bacon), place two pieces of pineapple or 1 piece of fresh pineapple, repeat until all chicken is used up!

I had a few pieces of bacon left and a few pieces of pineapple. But depending on how big your chicken breasts are you could use up everything!

Place in a 9x13 pan. Poor glaze over whole kabobs. Make sure to get every single one! I did mine in layers. I did first row of kabobs, pour glaze, second row of kabobs, glaze.

Cover and refridgerate for as long as u can! The longer the better!

Then place on the grill and cook until the chicken is cooked all the way through. (My husband first had them on tin foil and they werent cooking fast enough {for him} so he took them off and just placed them directly on the grill)

Corn and potato chowder

You will need

2 pounds of red potatoes, cubed into one inch pieces
1 tbsp salt, divided
2 tbsp butter
1 pkg frozen roasted corn, thawed; about 3 cups
I used Trader Joes brand.
You can also substitute regular corn or grilled corn on the cob, kernels removed after roasting.
1 large white onion, finely chopped
3 cups reduced fat (2%) milk, plus 1/2 cup, divided
1/2 cup half and half
2 lemon thyme sprigs
3 tbsp chives, finely chopped
1 1/2 tsp fresh lemon thyme, chopped
kosher salt & freshly ground black pepper

First, prep all of your ingredients and have them handy. Place the potatoes and 2 tsp of salt in a large pot of water. Bring to a boil and cook until just fork tender, about 10-15 minutes. Place your frozen corn in a saucepan and bring to room temperature

Once the corn is room temperature, puree one cup of roasted corn and 1/2 cup milk. Set aside. When the potatoes are fork tender, drain and set aside, still in the colander.

Melt the butter in a stockpot or deep skillet over medium heat. Add the onions and the last teaspoon of salt. While they are cooking, use a knife to further rough chop the potatoes in the colander. Once the onions are translucent, about 3-5 minutes, add the milk, half and half, potatoes, roasted corn, roasted corn puree, and thyme sprigs. Raise temperature to simmer ingredients.

Simmer ingredients in the pot for 20 minutes. Remove from heat and stir in chopped chives & 1 1/2 tsp fresh thyme. Remove thyme sprigs {the leaves will have mostly fallen off so fish out those pesky stems}. Serve hot with bread sticks and/or a salad. I cheated - those bread stick beauties are store bought! They were garlicky and buttery and delicious! And once you dunk those suckers into the chowder, you won't be able to stop. It's THAT GOOD!

glad i found this recipe at dwell on joy

Crock pot salsa chicken

Salsa Chicken
from Chef Mommy

Ingredients:
1 pound boneless, skinless chicken breasts1 can cream of chicken soup1 cup salsa1 package taco seasoning1 cup sour cream

Directions:
1. Mix soup, salsa and taco seasoning in the bottom of your crockpot. Sink chicken breasts into the mixture, covering completely. Cook on low for 5 – 6 hours depending on size of chicken breasts.
2. Remove chicken, shred and return to the crockpot. Add sour cream and mix well. Heat until everything is warmed through.

Enjoy!

what an easy and fast recipe- love it! Thanks for sharing

Cheesy Bacon Potato Rounds

Cheesy Bacon Potato Rounds.

Ingredients:

4 baking potatoes,

cut into 1/2 inch slices;

1/4 cup melted butter;

8 slices bacon - cooked and crumbled;

8 ounces shredded Cheddar cheese;

1/2 cup chopped green onions.

Directions: Preheat oven to 400 degrees F. Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake for 30 to 40 minutes or until lightly browned on both sides, turning once. When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted.

found theses on my favorite site pinterest- tried them and loved them

Italian chicken pasta

Easy Crockpot Italian Chicken:

4 chicken breasts,

1 packet Zesty Italian dressing seasoning,

1 8 oz. cream cheese (softened),

2 cans cream of chicken soup;

Cook on low for 4 hours. (If sauce is to!o thick, add a little milk.)

Serve over pasta.

Thanks for sharing Boss Sanders

Pina Colada Smoothie

Ingredients

1 small pineapple or 1/2 a medium pineapple
1 can coconut milk
1 cup pineapple juice
pinch nutmeg as optional garnish

Directions:

Cut off the top of the pineapple with the leaves and slice the pineapple in half, then cut away the outer rind and if the core is hard, then cut it away also. Sometimes when the pineapple is very ripe, the inner core can be sued as well.
Cut the pineapple into bite sized pieces so it is easier for the blender to puree.
Then repeat this for the other half of the pineapple if it is a small one.
Place the pineapple in a blender.
Add the pineapple juice and coconut milk and blend to a smooth consistency.
Taste the smoothie. We prefer smoothies that are not overly sweet, so it was fine this way. If you wish a sweeter smoothie you could add a bit of agave syrup.
We sprinkled the top of the smoothies with just a touch of nutmeg.

recipe found here