Rambling Thoughts

 - I started this blog so I could pin some of those great looking recipes that everyone shares on facebook. I love recipes! I don't cook as much anymore but I love having the recipe available when I do. Hence this blog and the stuff I pin so I can find them quickly.

 - I've been surprised by the response to the blog. Lots of folks are reading it and pinning what they want to try. How cool is that?

 - I've already cooked some of the recipes and they have been a huge success. I could just eat Fudge Pie only for maybe a month. I don't think I would get tired of it at all. I might weigh 800 pounds but I wouldn't get tired of it.

 - Speaking of Fudge Pie: I've experimented with adding different stuff and I love them all. I've added different nuts (pecan was the best), cinnamon chips (love this one), had it alone, with whipped topping and with ice cream. I want to try it with fruit toppings next. I love this easy and delicious recipe.

 - Thank you to everyone that reads my blog. I'm glad you enjoy getting recipes and other little tidbits

Crispy Cheddar Chicken

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Crock Pot Cinnamon Almonds

Crock Pot Cinnamon Almonds

Great holiday gift idea! 

Ingredients:

1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water

Directions:
In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.

Thoroughly spray with the stoneware of your crock pot with non-stick cooking spray and add the mixture of almonds and sugars.

Cook on low ( with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you’ve added the water that you continue to cook the nuts for another 45 minutes to an hour.)

You have to stir really well, especially as it gets later in the cooking process.

Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.

doTERRA photo

LOADED BAKED POTATO & CHICKEN CASSEROLE

LOADED BAKED POTATO & CHICKEN CASSEROLE -
INGREDIENTS
2 lbs. chicken breasts, cubed or shredded
10-12 small red potatoes diced
1/2 cup olive oil
1 tsp. salt
1 TBS. freshly ground pepper
1/2 TBS. garlic powder
2 c. Mexican Blend Cheese (low fat for even healthier version)
1/2 c. crumbled bacon (delete for lower calorie version)
1/2 c. chopped green onion

DIRECTIONS
Preheat your oven to 475. In a large bowl, mix together olive oil, salt, pepper, garlic powder. Add the potatoes and coat with mixture. Place the potatoes into a greased baking dish, leave as much of the mix as possible. Bake potatoes for 1 hr. Flip the potatoes every 15-20 minutes. Check with a fork to ensure the potatoes are done. While the potatoes are baking, coat the chicken with the left over mixture and cook in a skillet over medium heat, until the chicken is done (no longer pink inside!) Once the potatoes are done, take them out of the oven and turn the oven temperature down to 400. Add the chicken, cheese, bacon & green onions. Put the casserole back in the oven and bake for 5 minutes or until cheese is melted. Can be served with low fat sour cream or ranch dressing -- optional) 

NO DOUGH PIZZA

NO DOUGH PIZZA!!!!!!! This one is a WINNER!!!!
Gluten Free, Low Carb, Diabetic Friendly!!!!!!
For when you absolutely want pizza but not all the carbs!!!!!!!

Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

Signature Mini Pie

Signature Mini Pie (and an easy way to get rid of leftovers!)

Mix 1/2 cup of Bisquick, 1/2 Cup of Milk, and 2 eggs together for a base. (put about 1 tablespoon in each muffin cup)

Top with about 1/4 cup of any "fillings" you want. - Cheeseburger, Pizza, BLT, Chicken and Veggies, etc.... You can mix it up in the pan (any meat should already be cooked)

Then top with one more tablespoon of the "Bisquick Mixture" - and bake at 375 for 25-30. It's a great way to get rid of your leftovers! These can also be frozen! Just pop them into the microwave for a quick meal on the go!
Recipe from Betty Crocker

Baked Cheddar-Broccoli Rice Cups Recipe

Baked Cheddar-Broccoli Rice Cups Recipe

2 cups regular, cooked rice ( can use brown rice )
1 10-oz. box frozen, chopped broccoli, thawed and excess water squeezed out
3/4 cup shredded cheddar cheese, divided
1/4 cup Homemade Ranch Dressing (see recipe), or store bought
2 eggs, lightly beaten
1/2 teaspoon salt and freshly ground pepper to taste

Prepare rice as directed on package, substituting stock for water. Place cooked rice in a large bowl and let cool slightly. Add the remaining ingredients, using only 1/2 cup of the cheddar cheese, and stir until combined. Transfer mixture to eight well-greased muffin cups–I like to use an ice cream scoop–and top with remaining 1/4 cup cheese. Bake 25 minutes at 350 degrees or until tops are lightly browned and edges are starting to get crispy.

Homemade Ranch Dressing

1/3 cup low-fat buttermilk
3 tablespoons Chobani 2% plain yogurt
3 tablespoons mayonnaise
1 tablespoon apple cider vinegar
2 tablespoons canola or olive oil
1/2 teaspoon kosher salt and pepper to taste
3 tablespoons minced chives

Whisk all ingredients together. Dressing will keep for a week or so, covered, in the refrigerator. If you prefer a thicker dressing, use approximately 1/4 cup of buttermilk depending on your personal preference and intended use.

Mexican Wedding Cake

Mexican Wedding Cake

Ingredients:

20 ounce can of crushed pineapple, in its own juice
2 cups flour
2 cups sugar
2 tsp. baking soda
2 eggs
1 1/2 cup chopped walnuts or pecans
2 tsp. vanilla

Directions:

Grease and flour 13 x 9 baking pan and preheat the oven to 350*F.

Mix all the cake ingredients together by hand and then pour the mixture into the pan.

Bake for 40 minutes, when the top of the cake springs back when lightly touched.

Mexican Wedding Cake Cream Cheese Frosting:
1 cup sugar
1 stick of butter, softened
8 ounces of cream cheese
1 tsp. vanilla

Cream the icing ingredients together, and then ice the cake when it is cooled.

This recipe makes one sheet cake with 20 to 24 servings.

Easy Taco Pasta Salad

Easy Taco Pasta Salad

Ingredients:

1 package (16 ounces) spiral pasta
1 pound ground beef (I use BOCA ground crumbles or black beans instead of meat)
3/4 cup water
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Catalina or 16 ounces Western salad dressing

Directions:

Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered for 15 minutes.
Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat.
Cover and refrigerate for at least 1 hour.

TURTLE CHEESECAKE BALL

TURTLE CHEESECAKE BALL
Ingredients
8 oz softened cream cheese
1/4 cup butter (room temperature)
1/2 tsp of vanilla extract
1-1/2 tablespoons brown sugar
1/3 cup icing sugar (powdered sugar)
1/2 cup chopped pecans
1/2 cup mini semisweet choc chips
1/2 pk dry vanilla pudding mix
1/2 cup caramel topping plus little more for drizzling
.
Directions
1.Cream soften cream cheese & butter.
2.Add caramel topping and beat well.
3.Cream in brown sugar & icing sugar.
4.Add vanilla & dry pudding mix.
5.Fold in choc chips & pecans.
6.Pat into a ball and refrigerate for one hour.
7.Place ball on serving platter, drizzle with caramel topping and serve with chocolate wafers, chocolate graham fingers, Nilla wafers or sliced apples.

Hot Fudge Pie!

Hot Fudge Pie! 
I want to rename it, MORE, PLEASE!!!

1 stick butter, softened
1 cup sugar
2 eggs

1 teaspoon vanilla

3 Tablespoons cocoa powder

1 teaspoon salt

1/2 cup all purpose flour.


Preheat oven to 350. Cream butter and sugar with electric mixer until light and fluffy about 3 minutes. Add eggs and vanilla and mix in well. Add cocoa powder, salt and flour and stir until well combined. Grease a 8" pie plate with butter or Pam. Pour mixture in pie plate. Bake for 30 -35 minutes until center is set. If you like , you can dust with powdered sugar and serve with a side of whipped cream or vanilla ice cream!

Fresh Cucumber Salad

Fresh Cucumber Salad
Stays in the frig up to 2 months! (I suspect you can't wait around that long to see if it will last two months.)

7-cups unpeeled pickling cucumbers sliced thin (about 7 large dills)
1-cup sliced onions
1-cup sliced bell peppers
1-tbsp salt
1-cup white vinegar
2-cups sugar
1-tsp celery seed
1-tsp mustard seed

Mix cucumbers, onions, peppers and salt; set a side
Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil
Remove from heat and let cool for one hour
Pour mixture over cucumbers
Put in jars and store in refrigerator
Will keep up to 2 months

Makes 2 quart jars 

Sunflowers

Keep your face to the sunshine and you cannot see the shadow. It's what sunflowers do. ~Helen Keller 

DIY Hand Sanitizer