Corn Chowder

Can I tell you how much I LOVE soup weather! I love when fall comes around and there starts to be a little chill in the air. I love the smells, wearing jackets, the rain (and snow in the mountains), wearing sweaters and snuggling into a blanket to get comfortable and reading a good book next to the fire....Not that I love this time of year or anything! :)

This has become my family's favorite soup. It really is such good comfort food without all the calories that can come with creamy soups. There are so many good nutrients in this soup, so good to have when you are trying to keep those obnoxious colds away.

We love this soup in a soup bowl, a recipe I'll post next, but it is equally good just by itself! Enjoy another soup recipe in your recipe book, you'll be glad you tried this one!!!

Corn Chowder:

2 c. potatoes, peeled, chopped        ¼ c. butter

1 c. carrots, chopped                             ¼ c. flour

½ c. celery, diced                                    2 c. milk

¼ c. onions, chopped                            ½ c. cheese, grated

Salt to taste                                              1-15 oz. Can creamed corn 

Bacon pieces, for garnish

In a soup pot, combine potatoes, carrots, celery, onion and salt. Barely cover with water and bring to a boil. Cook until tender, 10-15 minutes. When tender, mash with a potato masher. In a separate saucepan, make a white sauce from butter, flour, and milk. Add white sauce to mashed vegetables. Add creamed corn and stir into soup mixture. Liquify all ingredients into a thick soup. Add cheese just a few minutes before serving. You should have about 12 cups of soup. Heat through. Serve in soup bowls or bread bowls are even better! Enjoy!

Sausage and Red Pepper Pasta

My family loves Italian food. It could have something to do with my having lived there for a couple months in college, but you can't ever go wrong when pasta is involved, especially with the cooler weather knocking on our doors.

My father-in-law loves the sausage and red pepper pasta at Olive Garden, and I didn't think it would be hard AT ALL to recreate. All you need are a few simple ingredients, and you can recreate this dish for a fraction of the cost!

I think this would be better had I made it with penne, but I didn't have any in my pantry, sometimes you just go with what you've got. :) Enjoy having a simple, yet delicious dinner that will please even the pickiest eater.

Sausage and Red Pepper Pasta:
1 lb. penne pasta, cooked according to package directions
1-28 oz. jar of pasta sauce, I love the Kirkland brand
1/2 large onion, sliced
1 red bell pepper, seeded and sliced
1/2 pkg. kielbasa sausage, cut into bite-size slices
Cook pasta, according to package directions, in a pot of boiling water. Meanwhile, heat a little olive oil in the bottom of a large skillet. Add in sliced onion and sliced pepper and saute for 3-4 minutes until just starting to change color. Add in sausage and continue to cook, stirring occasionally for 5- 10 minutes or until the sausage is heated through. Add in the sauce and continue to heat through. Drain the pasta when it has cooked to al dente, and combine all the ingredients together either in the skillet or the pot, whichever will fit all the ingredients. Serve while still hot, enjoy!

Homemade Soft Pretzels

Let me first say how grateful I am for those that serve us and our country by fighting for our freedoms! 

I will NEVER forget where I was and what I was doing 12 years ago this morning and the feelings I felt as I watched the footage and the newscasts most of the day at school and then again when I got home. I am grateful for those who have and continue to sacrifice so much that we might live with the freedoms we enjoy each and every day!

Now let me say that I will be the first to admit how nervous I was the first time I made these pretzels, but honestly---they are fool-proof. These are SOOOOO easy. My daughter helps me at least 1-2 times a month make these because they have become our family's favorite treat! They really are easy enough to make for an after school snack, tailgate party, or just because.

These pretzels are delicious, so soft just like the pretzels you get at the mall or sporting events, but you didn't have to pay an arm and a leg for them. This recipe makes 8 pretzels, just think of the savings alone if you are craving pretzels. Plus, clean up is a breeze because of the Ziploc bag you use to let the pretzels rise. Perfect!!

Soft Pretzels:

Dough:
2 ½ c. flour                2 ¼ tsp. Instant yeast       
½ tsp. Salt                1 c. warm water
1 tsp. Sugar
Topping:
½ c. warm water            coarse salt
2 T. baking soda            3 T. melted butter
In a mixing bowl, place the flour, salt, sugar and yeast. Mix to just combine. Add the water and mix well, adding more flour as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough for about 5 minutes, until it is soft and smooth, not overly sticky. Lightly spray the inside of a gallon ziploc bag with cooking spray and place the dough inside the bag; close the bag, leaving room for the dough to expand, and let rest for 30 minutes or up to 60 minutes. Preheat your oven to 500 degrees. Prepare two baking sheets by lining them with parchment paper. Transfer the dough to a lightly greased work surface, and divide it into 8 equal parts. Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the the ½ c. warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved. Roll each piece of dough into a long thin rope, about 18 inches, and twist each rope into a pretzel shape. Dip each pretzel in the baking soda wash, and place them on the baking sheets. Sprinkle them lightly with coarse kosher salt. Allow them to rest, uncovered for 10 minutes. Bake the pretzels for 7-9 minutes or until they're golden brown. Bake one sheet at a time. Remove the pretzels from the oven and brush them thoroughly with the melted butter. Eat the pretzels warm, or reheat them in an oven or microwave. DELICIOUS!!
 

Peach Cobbler

My family is certainly enjoying all the fresh fruits and veggies before winter comes, there is nothing better than eating and cooking with fresh ingredients to really enhance the flavor of ALL your recipes.

I'm so excited about this recipe. I have NEVER made cobbler before, eaten it some especially from the dutch oven while camping, but have not found a recipe I've really LOVED until now!!!!!!

You will not regret taking a few minutes to prepare this recipe. It is delicious, and honestly could not be easier. It tastes AMAZING, especially with all the fresh peaches right now. The topping is not too over-powering and the almond extract mixed in with the peaches really brings a whole new dimension to the idea of cobbler!

Peach Cobbler:
3 1/2 c. sliced fresh peaches (I'm sure you could use frozen as well)
1 T. lemon juice
1 tsp. almond extract
1 c. flour
1 c. sugar
1/4 tsp. cinnamon
3 T. melted butter
1 egg, beaten
1/4 tsp. salt
Preheat oven to 375 degrees. Mix the peaches with lemon juice and almond extract. Arrange the peaches in a 8x8" baking dish. Sift dry ingredients together in a separate bowl. Add egg; toss with fork until crumbly. Sprinkle over the peaches. Drizzle butter over the top. Bake for 30 minutes. Serve warm with either whipped cream or vanilla ice cream.

Hash

Don't be alarmed by the name. This is a literal throw-together meal. Believe me when I say, though, that it is a KEEPER!!!!

My husband and I have been married for 5 years, and he was BEYOND shocked that I had never made this for him before last night. :) I made it ALL THE TIME in college, it was cheap, easy and quick. I just had no idea something so simple could be so desirable!

I had lovingly made one of his favorite meals, but with morning sickness, I couldn't even think of eating it. So I pulled out some hashbrowns, ham, and scrambled some eggs together all in one pan. When I was finished with my dinner all he and my kids wanted was what I had made. Luckily I had made enough, but they all wanted seconds when they were done with their plates. Out came the ingredients and into the skillet they went again. Again it was GONE!! This NEVER happens, so clearly it is a regular on our dinner menu now, or any other meal for that matter.

Hope you enjoy the ease and simplicity of this dish along with the flavor it creates. It will take you back to easier days.

Hash:
1/2 c. hash browns, or diced potatoes
4 slices deli ham, torn into bite-size pieces
2-3 eggs, whisked with a dash of milk
salt and pepper to taste
1/2 tsp. onion powder
Put the potatoes into a medium skillet over medium heat, and cook for 4-5 minutes, turning occasionally. Add in the ham, and continue to cook for another 2-3 minutes. Add in egg mixture, salt and pepper and onion powder and cook until the eggs are no longer runny. Enjoy with a little cheese on top, salsa, in a tortilla, or not. The possibilities are endless with this hash!

Barbacoa Pork

Sorry about the picture on this one! I knew it was the only way I'd get a picture before it was devoured. :)

Obviously this recipe could not be easier if you just have to throw everything into the crock pot. I am just getting through my first trimester, again, and there are not many recipes I have the energy to make. This sounded so good this week, and everyone could eat it just the way they wanted.

Use this pork for yummy salads, burritos, tacos, meat for nachos, sandwiches...really the possibilities are endless for this one!!!

Barbacoa Pork:

2-3 lbs. Pork loin roast                 1 T. cumin

1 c. brown sugar                         1 can Coca-Cola, no substitute

1 bottle mild red taco sauce          

In a crock pot, cover pork halfway with water and cook on low for 6 hours or until pork is tender and shreds easily with 2 forks. Pour out all liquid and shred pork. In a separate bowl, mix together remaining ingredients. Pour mixture over pork and cook on low for another 1-4 hours, depending on your timing.

Enjoy something EASY for dinner tonight!

Yummy Chicken Salad

Sorry for the long absence!!! Life has been a bit of a roller coaster the past few weeks.

It all started about 5 1/2 months ago when we decided to build a new home, and rent a home from a friend. Now we have moved into our new home and are getting unpacked and settled, along with my dealing with morning sickness. AHHH!!!

ON TO MORE RECIPES AND THE FUTURE, THOUGH!!!!

This recipe is such a yummy side dish, but I LOVE to have it as my main dish for lunch or dinner. :)  My mom's cousin used to make this when we were at Lake Powell boating. Needless to say, it quickly became a family favorite, and is such a nice refreshing dish on a hot summer day. I don't know about you, but summer around here is not seeming to let up any time soon, so why not try this crowd-pleaser. You won't regret that you tried it!! Enjoy!

Yummy Chicken Salad:

1 lb. Pkg. Rotini noodles, cooked

4 chicken breasts, cooked and cubed

1 c. red grapes, cut in half

2 apples, diced

20 oz. can chunk pineapple, drained

½ c. green onions, chopped

2 c. celery, diced

2 cans water chestnuts, drained

1 c. cashews

1 large can Mandarin oranges, drained

1 c. mayonnaise

1 16 oz. bottle Kraft coleslaw dressing, or more to taste

Combine all ingredients together. Mix well. Chill until served. Serve with breadsticks or rolls.

Out for a few more days!

Sorry about the lack of posts the last couple weeks. My family is getting ready to move, and we have been packing.

Hopefully I will be back cooking and posting very soon!!

Lazy Chicken Enchiladas

Um, yeah, these are fantastic and couldn't be any easier!! I love recipes that you really can throw everything together anytime you have a couple minutes and then into the oven they go when you are ready to eat. I also love that my family will all eat them, even my 18-month-old. They do have a bit of spice to them, but nothing that you can't handle.

I adopted this recipe from one I found at Jamie Cooks It Up!. It is so easy to layer everything, kind of lasagna-esque, and put it on the table for everyone to enjoy. Hope your family enjoys this as much as we do!

Lazy Chicken Enchiladas:

3 chicken breasts, cooked            2 cans cream of chicken soup

1 small onion, cut in half              2 small cans green chilies

3 bay leaves                               2 c. cheddar cheese

dash of salt                                milk

10 flour tortillas                          1 taco seasoning packet   

water

Poach chicken in water, small onion and bay leaves with a little bit of salt. Allow to poach for 20-40 minutes until you can shred the chicken easily with a couple forks. Shred the chicken in a large bowl with ¼ cup of the water mixture from poaching the chicken. When chicken is shredded, add in seasoning packet, soup, chilies and cheese in the same bowl. Mix all together. Add in a little splash of milk until the mixture resembles a gravy-like consistency. Spray a 9x13 inch pan with cooking spray and spoon about ½ cup of the chicken mixture over the bottom of it. Layer 2-3 tortillas along the bottom of the pan. Pour about 1/3 the chicken mixture over the tortillas. Layer 2-3 more tortillas on top of the chicken mixture. Pour all but 1/2 cup of the chicken mixture over the tortillas. Layer the last 3 tortillas on and cover with remaining chicken mixture. Sprinkle with cheese. Bake at 350 degrees for 45 minutes. *Can also use a whole rotisserie chicken, shredded instead of poaching chicken.*
(I have also just pulled some cooked chicken out of the freezer, that we have just grilled with some salt and pepper, and cut it into small chunks. Takes away the time-consuming step.)

Breakfast Casserole

Ever had those mornings/evenings where you wish you had thrown something together before so you could just throw it in the oven and feel good about what you were feeding your family? We have those days ALL THE TIME!

This is actually what our family makes for Christmas breakfast. It is so nice to throw breakfast together the night before, and put it in the oven while you are opening presents on Christmas morning. It is tasty, mild enough for the kids to enjoy, and easy enough that it can be made, and enjoyed, year-round.

This casserole is super yummy served with some fruit, bacon, ham, whatever sounds good to you that morning, or night.  :) Bless my mother-in-law's heart for this recipe, so simple and SO tasty!

Breakfast Casserole:

10 slices white bread, cubed, crusts cut off

2 ½ c. grated cheddar cheese

8 eggs

2 c. milk

Dash of salt, pepper and dry onion

Mix together eggs, milk and spices. Layer bread cubes, then cheese, and repeat. Pour mixture over it all. Refrigerate overnight. Bake at 325 degrees for 60-90 minutes – until set.

Mexican Rice

We are in a HUGE Mexican food phase right now! Cannot get enough of the enchiladas, tacos, fajitas, quesadillas, tamales...Gotta love how easy it is to make, the little heat of the spice, and how everyone EATS it!

This rice is so simple. I came across a recipe on my allrecipes app, but have since made it 3 times, and have tweaked it to add a little heat along with a little less onion.

My whole family gobbled this rice up this last time I made it, including my 3-year old and 18-month old kids. Not to mention my husband was raving that it actually tasted close to what a Mexican restaurant would serve. Try this rice recipe next time you have tacos, enchiladas, etc. at your house, you won't be disappointed!!

Mexican Rice:
2 T. vegetable oil
1 c. uncooked long-grain rice
1 tsp. garlic salt
1 tsp. ground cumin
1/4 tsp. cayenne pepper
1/8 c. onion, chopped
1/2 c. tomato sauce
2 c. chicken broth
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt, cumin and cayenne. Stir in onion and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20-25 minutes. Fluff with a fork and serve!

Homemade Mac and Cheese

We have those nights where it is just easier to make something you know the kids are going to eat and love. This is one of those recipes the kids can even help a little with.

I like to include my kids while I cook. Everything takes 3-4 times longer than if I were to just do it myself, but they are learning such important skills. This isn't to say I don't get COMPLETELY frustrated while helping them learn, but at least they are trying and I am able to practice my patience with my kids.

This one NEVER fails. It is so easy, creamy and delicious. We usually serve this as a side-dish to BBQ foods, or baked chicken, but eating it as your main dish would also be good for one of those needed comfort-food-nights.

Homemade Macaroni and Cheese:

2 c. elbow or seashell macaroni   dash salt

¼ c. butter                                2 c. milk

¼ c. flour                                  2 c. (8 oz.) Velveeta, cubed

Preheat oven to 350 degrees. Boil water in large pot. Cook macaroni 7-9 minutes. Drain. In same pot, now empty, melt butter with flour and a dash of salt over medium-high heat. Stir with whisk until it forms a ball. SLOWLY add milk, stirring constantly while it thickens. Stir in Velveeta, careful not to let the mixture boil, until the Velveeta is completely melted. Pour macaroni back into pot and mix together. Spray 

9 x 13 inch casserole dish with Pam. Pour macaroni into casserole dish and bake for 25-30 minutes. Serve.

Nebraska Fried Rice

My husband grew up in Nebraska, and served a mission for our church in Hong Kong. Hence the merging of Ham Fried Rice with corn. Our kids won't eat Ham Fried Rice at any Chinese restaurants because none of the restaurants we go to add corn to their rice. Honestly though, who does? Our family loves it this way, and really I have become converted. Of course, you are more than welcome to switch out the corn for a vegetable medley, also found in the frozen food section of your grocery store!

Ham (Nebraska) Fried Rice:

2 c. rice                                                                        3 eggs, scrambled

2 c. water                                                                   2 c. frozen corn

9 oz. Ham, diced                                                   soy sauce

1 T. butter

Cook rice in a saucepan, or rice cooker for 20 minutes, or until light and fluffy. Meanwhile, dice ham and saute in a wok with the butter. Add frozen corn, and saute until corn is cooked and warm. Add in eggs and scramble the entire mixture, or it is easier to scramble the eggs in a separate skillet and add at this point. Add cooked rice into the wok, followed immediately by enough soy sauce to coat the rice, about ½-1 cup. Remember, you can always add more soy sauce, but you can't take it out. Once soy sauce is mixed in, cover the mixture and let “fry” for 2-3 minutes. Stir the rice again and serve.

Indian Chicken Curry

We love to try all kinds of different foods, but we especially love all the different kinds of Asian foods. I would NEVER claim to be an expert cook when it comes to Asian food, but I do enjoy eating it! This is a recipe I found on allrecipes.com. I love that despite all the herbs and spices, it is relatively easy to make, and semi-authentic tasting.

This is not one my kids necessarily liked, they tried it, but it is definitely much different than the type of food we have on a regular basis.

It is worth a try, my husband and I LOVED it, it had a little spicy-kick, which we both like, hope you do too!

Indian Chicken Curry:

2 lbs. Boneless, skinless chicken      1 tsp. Cayenne pepper

2 tsp. Salt                                      1 T. water

½ c. cooking oil                              1-15 oz. Can crushed tomatoes

1 ½ c. onion, chopped                     1 c. plain yogurt

1 T. garlic, minced                          1 T. fresh cilantro, chopped

1 tsp. Ginger                                  1 tsp. salt

1 T. curry powder                           ½ c. water

1 tsp. Ground cumin                       1 tsp. Garam masala

1 tsp. Ground turmeric                   1 T. lemon juice

1 tsp. Ground coriander

Sprinkle chicken with 2 tsp. Salt. Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken to a plate and set aside. Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion is translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne and 1 T. water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix tomatoes, yogurt, 1 T. cilantro, and 1 tsp. Salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour ½ c. water into the mixture; bring to a boil, turning the chicken to coat with sauce. Sprinkle with garam masala. Cover the skillet and simmer until chicken is no longer pink in the center, about 20 minutes or 165 degrees in the center of the chicken. Sprinkle with lemon juice.

Chili Cheese Enchiladas

I have to admit, when I first came across this idea, it did not sound appetizing. I told my husband about it, and he immediately said that would be something to try, not exactly the reaction I was going for. HMMMM...Yeah, the things we do! I LOVE to make dinners that don't stress me out all day, but these ingredients just didn't sound like they should be combined!

Enter about a week later, I didn't want to cook and needed to go to the store. We always have tortillas in our fridge, yes the Costco ones that you cook yourself, and we just happened to have a can of chili in the pantry. So my husband suggested we finally try these. Now, a couple months later, I have finally gotten a picture of them. We have made them 3 or 4 times, which for our family translates as a hit!

These are BEYOND simple! I timed myself when I made them this last time, and it literally took less than 30 minutes from heat up the skillet to cook the tortillas to pulling out of the oven-ready to eat! Not much is better than quick and easy when all you want is to be outside enjoying the summer weather.

Chili Cheese Enchiladas:
1-15 oz. can Hormel chili, with beans
1/4 c. water
1 1/2 c. shredded cheese, divided
6 flour tortillas
Preheat oven to 350 degrees. Spray a 9x9 baking dish with cooking spray. Heat chili in a medium sauce pan with the water until it is warmed through. Add 1/2 cup shredded cheese to the chili. Divide chili mixture evenly between the 6 tortillas, reserving about 1/4 c. of the chili mixture to smooth over the top of the enchiladas. Top the enchiladas with the remaining shredded cheese. Bake for 15-20 minutes or until cheese is bubbly. 

Crepes

Let me start off by saying I have never made crepes before last night. Let me now follow that statement with...I will now be making crepes A LOT!! They are SO EASY and my whole family ate them, including my mom who was visiting us for dinner last night. :)

It was so fun to make these in my own kitchen and think back to the many days and nights I was able to spend in Europe. I was able to travel there multiple times in my young life, before settling down, getting married and having a family, and it was fun to think back to more care-free days. 

There are so many benefits to crepes you can put whatever you want inside and on top, obviously this picture shows us having ham and cheese crepes for our dinner, but what about fruit or pudding or nutella, the possibilities are as far as the imagination can reach. Another really great thing about these crepes is how fast they are from first mixing them in the blender to on the table ready to eat. It was my first time, but it only took me 15 minutes to have dinner ready start to finish! Talk about win-win situation! Something else that is nice, you already have all the ingredients on hand in your pantry and fridge. If you don't we may need to talk about the essentials to have in your kitchen. ;)

Thank goodness for allrecipes.com, I was able to find this beyond simple recipe to make a quick, healthy and easy dinner for my family without heating up my kitchen on a hot summer day.

Crepes: makes approximately 7-8 crepes
2 eggs
1 c. milk
2/3 c. all-purpose flour
1 pinch salt
1 1/2 tsp. vegetable oil
In a blender combine all the ingredients. Process until smooth. Cover and refrigerate for an hour. (I didn't refrigerate it, I continued on to the next step, and it seemed to be just fine.)
Heat a skillet over medium heat and brush with a little oil or spray with a little cooking spray. Pour 1/4 cup of the crepe batter into the pan, tilting to completely coat the surface of the pan. Cook 2-5 minutes, turning once, until golden. Repeat with remaining batter.

BBQ Stir Fry

We LOVE to BBQ in the summer! There's nothing worse than heating up your kitchen when it is already hot outside. Enter in the husband's season to cook, or should I say grill. He loves to barbecue, and who am I to take that away from him?

A couple years ago we bought a stir fry pan for the barbecue. It's SO COOL! It has little holes on the bottom and the sides of pan, and is specifically made for the barbecue. I love that we can stir-fry in the summer time with nice healthy vegetables, fruits and meats. These BBQ specific stir-fry pans are around $20, but we have used them so often, I feel like we have really gotten our money's worth out of that purchase.

BBQ Stir-Fry:
1 lb. chicken breasts, cut into bite-size pieces
1 red bell pepper, cut into bite-size pieces
1/2 onion, cut into bite-size pieces
1 can pineapple chunks, drained
Favorite brand of teriyaki sauce
Marinate the chicken pieces in the teriyaki sauce for at least 4 hours, but ideally overnight. In a ziploc bag, combine the peppers and onions and place in the fridge for the flavors to combine.
Preheat the barbecue to a low heat. Start with just the chicken in the stir-fry pan, and cook for around 5-10 minutes, just long enough to give the meat a head-start on the vegetables. Add in the pepper and onion mixture, and continue to cook for another 5-7 minutes. Drain the pineapple chunks, and add to the BBQ pan. Make sure the chicken is cooked before removing from the heat, you might want to cook the vegetables a little longer or shorter depending if you want more crunchy or steamed vegetables. Enjoy on top of rice!

Pepperoni Pasta

Do you ever have those nights where dinner just isn't going to happen unless you crack open the blue box? Yeah, you know what box I'm talking about, Kraft Mac and Cheese! Embarrassing to admit, but last night was one of those nights.

Lucky for you, I have several dinners and recipes on stand-by for just such nights! This one is something I make every-so-often. I have always liked how easy this recipe is to throw together and into the oven. It is perfect for an easy meal at home, to take into a neighbor who is having a rough time, or just for an easier night in the kitchen.

Here's to a night in without all the work that is sometimes associated with eating at home. :)

Pepperoni Pasta:
1-16 oz. pkg. pasta, I usually use rotini, small shells, or elbow noodles, but use whatever is on-hand
1 jar pasta sauce
pepperoni slices
1-2 c. mozzarella cheese
Preheat the oven to 350 degrees. Prepare a 9x13" pan by greasing the bottom and the sides. Boil a pot of water, and cook pasta according to package directions. When the noodles are cooked to al dente, drain and toss into the pasta sauce, and put into the prepared 9x13" pan. Place a layer of pepperoni slices on top, as many as desired, and then sprinkle with mozzarella cheese. Put your pasta into the oven and cook for 20-25 minutes, or until everything is heated through and the cheese is melted. Enjoy!

Buffalo Chicken Tacos

Sorry about the long absence! We went on vacation this past weekend, and both my son and I got a nasty cold while there. We are both on the mend now, and I am trying to get back in the groove of everyday life, after vacation. :)

Yes, I know the name for this dish sounds questionable. It took me a few weeks for me to get brave enough to try them for my family. SINCE THEN we have made them at least every couple weeks, they are SO GOOD!!! We love wings at our house, but rarely have the patience to wrestle kids at a restaurant when our hands are covered in sauce. Enter these AMAZING tacos. They are ridiculously easy, and it is even easier to make them kid friendly! My kids don't like buffalo sauce yet, it's a bit too spicy for them, but we just leave some chicken without the sauce and make their taco. EASY!!!

Even better than that, you don't have to heat up the whole kitchen to make this meal. Just use the microwave to heat up the chicken and sauce, warm the tortillas, and voila, dinner is served.

I don't remember exactly where I found this recipe originally, but when I find the blog, I'll definitely give them the credit!!

Buffalo Chicken Tacos:

2 chicken breasts, cut up or shredded (I cheat and use Costco's rotisserie chicken)

2 stalks celery, diced

Frank's Red Hot Buffalo Wing Sauce

flour tortillas, we LOVE the Tortilla Land-cook yourself variety, found at Costco

shredded cheese, if desired

Ranch for drizzling, if desired

Cook chicken breasts and either cut into small bite-sized pieces or shred the chicken. Add Frank's Red Hot Buffalo Sauce and set aside. Dice the celery into bite-sized pieces. Prepare flour tortillas, if needed. Put chicken mixture in the microwave for 1 minute to heat up. Serve on tortillas.

German-Style Potato Salad

You might be thinking, what in the world is German potato salad?!! In two words: NO MAYO!

My husband and I are very strange, neither of us like Mayo or Mustard. I know what you're thinking, who in the world doesn't like mayo and mustard? It's not that I don't cook with them, or occasionally eat them, it just would not be my first choice.

We went to a graduation party last week for my sweet cousin, and I was asked to bring potato salad. I don't even know HOW to hard-boil an egg, so needless to say I got to work searching for an easier potato salad, that would taste good, and PERHAPS not include mayo or mustard. FOUND IT, and it is yummy. Thanks to the allrecipes app, I found a potato salad I could enjoy, with a couple alterations!

First of all, who doesn't like potatoes, well maybe don't answer that question, my daughter WILL NOT eat potatoes unless they are in hash brown or French fry form, we're working on that. But who REALLY doesn't like bacon?

Keep your mind open with this recipe, it really is worth a try!

Authentic German Potato Salad:
3 c. potatoes, diced and peeled           
4 slices bacon
1 small onion, diced
1/8 c. white vinegar
2 T. water
2 T. white sugar
1 tsp. salt
1/4 tsp. ground black pepper
Place the potatoes in a pot and fill with enough water to cover. Bring to a boil and cook for about 10 minutes, or until easily pierced with a fork. Drain and set aside to cool. Place the bacon in a large, deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside. Add onion to the bacon grease, and cook over medium heat until translucent. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes. Crumble in half the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm

Chocolate Mint Bundt Cake

What a scorcher it is in my neck of the woods today!! This is definitely not a treat to make in the heat of the day, who wants their oven heating up the house even more, BUT it is an amazing dessert to take to a BBQ or potluck.

I first saw this recipe on The Sister's Cafe, yes it is one of my very favorite recipe sites! I love how most of the recipes on there are simple and you can make them quickly!

I must admit, I am not a HUGE fan of chocolate. Yes, I like it, once in a while. BUT I am not the type that has to have it all the time. For me, though, I LOVE this cake. I love the mint in it! I realize it is a little rich, but it is one of those recipes that is almost too good to eat. ALMOST!!

Chocolate Mint Bundt Cake:

1 Devil's Food cake mix                             CHOCOLATE GLAZE:

1 small box chocolate fudge pudding mix    ½ c. semisweet chocolate chips

4 eggs                                                        2 T. butter

1 c. milk                                                     2 T. corn syrup

¾ c. canola oil                                            1-2 tsp. Hot water

2 tsp. Peppermint extract

1-12 oz. Bag semisweet chocolate chips

Mix together all cake ingredients, except chocolate chips until combined. Stir in chocolate chips. Pour into greased bundt cake pan and bake at 375 degrees for 40 minutes. Use a long, thin knife to check for doneness. Try not to overbake or it won't be as moist.

Glaze: Heat chocolate chips, butter and corn syrup in small saucepan over low heat, stirring constantly, until chocolate chips are melted; cool slightly. Stir in hot water, 1 teaspoon at a time, until consistency of thick syrup.

Thai Chicken Peanut Noodles

Do you ever just crave something completely different? We do, A LOT! Good thing we are usually up for trying new recipes. :)

I found this recipe a couple years ago on a great blog called The Sister's Cafe. Since then we have made it a few times, making just a couple alterations, which for our family is saying something! My husband spent 2 years serving a mission for our church in Hong Kong and has become a self-proclaimed Asian food expert. :) I have to admit, though, he is a VERY good judge of good Asian food, and this one turns out pretty great, without having to babysit the recipe too much.

The most time-consuming part is cooking the chicken, that is why I usually cheat and cook a WHOLE bunch of chicken at once, then put what I'm not using right away into the freezer to use for another recipe, or buy a rotisserie chicken from my local Costco. I told you I'm all about making cooking quick, easy and fun!!

Thai Chicken Peanut Noodles: The Sister's Cafe

1 pkg. rice noodles, made to package directions      2 T. olive oil

1 garlic clove, peeled                                            ½ c. white onion, chopped

1/2 tsp. ground ginger                                          ½ c. red pepper, chopped

½ c. smooth peanut butter                                    2-3 c. chicken breast,

2 T. sesame oil                                                           cooked and shredded

¼ c. soy sauce                                                     1 T. dried cilantro

2 T. brown sugar                                                  ½ tsp. salt

1 T. white vinegar                                                ¼ c. dry roasted peanuts

1 tsp. Crushed red pepper flakes                           2 T. sesame seeds, for garnish

1 c. hot water

Cook chicken, shred with 2 forks. Set water to boil and cook noodles according to package. Meanwhile, prepare the sauce in the food processor. Place garlic and ginger in food processor until well-chopped. Add peanut butter, sesame oil, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until combined and slowly add hot water. Set aside. Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds, if desired. Makes 6 servings.

Oatmeal Chocolate Chip Cookies

So what cookie gets made the most in my home? You're looking at it. We LOVE this cookie; my husband requests it ALL THE TIME. I love it because I at least feel a little better about giving my kids a treat, there is oatmeal in it, right? :)

I originally made these cookies with my Grandma when I was very young. My mom's mom was an AMAZING cook. Whenever she made something, you knew it was going to be good!! I am lucky enough to have gotten her recipe through my mom, and I could not be more grateful. I come from a LONG LINE of great cooks, no pressure!

I hope you enjoy these cookies as much as we do, cookies don't get much better than these!

Oatmeal Chocolate Chip Cookies:

1 c. shortening                           1 tsp. Baking soda

¾ c. sugar                                 1 ½ c. flour

¾ c. brown sugar                       1 tsp. Salt

2 eggs                                       2 c. oatmeal

1 tsp. Vanilla                             1 c. chocolate chips

1 tsp. Hot water

Cream together shortening and sugars. Add in eggs, vanilla, water and soda. Then mix in remaining ingredients. Place on greased cookie sheet by rounded teaspoonful. Bake at 375 degrees for 6-8 minutes.

Chili Haystacks

Alright, ready for one of the EASIEST dinners ever?!!!

This one has become one of my family's go-to dinners, when we are not in the mood to cook. :) Why? The hardest this meal gets in our family is heating up a can of chili. It's a good meal in the summer or the winter. It's actually an easier take on the Navajo Taco. Instead of the fried bread, we use Fritos chips. Layer on the other ingredients and it is a very family-friendly meal. Our kids love that they can have chips for dinner with "sauce on top".

I have NO IDEA where this recipe began, I was introduced to it at my awesome in-laws' home. Thanks to them, we don't have to spend a crazy amount of money to eat at a restaurant when we want an easy dinner. Really, try this, it is delicious!

Chili Haystacks:
1 bag Fritos chips, regular or the scoops 
1-15 oz. can chili, we like the Hormel with beans variety, but any will do great
shredded lettuce, for garnish
shredded cheese, for garnish
diced tomatoes, for garnish
Heat up the chili in a small saucepan on the stove until it is heated through, about 5 minutes, stirring occasionally. Meanwhile, chop up a head of lettuce, grate some cheese, and cut up the tomato. First, place the desired amount of chips on your plate, top with however much chili you like. Garnish with the lettuce, cheese and tomato, as desired. Enjoy!

Macaroni Grill Bread Copycat

I don't know about you, but I LOVE to go out to eat Italian food. The problem is it costs so much to go ANYWHERE for dinner anymore, that we have started trying to remember the best parts of certain restaurants and making those favorite dishes at home.

My, now, husband and my first date was to Macaroni Grill, so obviously it holds a special place in my heart. Little did I know that their bread would become one of my favorites. You might be thinking THERE IS NO WAY I CAN MAKE BREAD!! I am here to tell you that it is easier than you might think. I had NEVER made bread until the first time I made dinner for my hubby, just before we were engaged. Coincidence, maybe, but I digress. All you need to do, is follow the directions, even if you mess up a little, it usually turns out great! Plus, it's homemade bread, who doesn't enjoy that, even just for the smell?!

So here is one of my cherished secrets. I originally found it on the blog Mel's Kitchen Cafe but have now altered it just a bit, because I rarely have just Rosemary in my home. There is, however, always Italian Seasoning which I have now substituted into the recipe. I like it just as well, but just know the original recipe calls for rosemary rather than the Italian Seasoning.

Macaroni Grill Bread:

1 T. active dry yeast                                      1 ½ tsp. salt

1 T. sugar                                                     1 T. dried Italian seasoning

1 ½ c. warm water                                        2 T. butter, melted

2 3/4-4 c. flour                                             Kosher salt for sprinkling

In a large mixing bowl, or electric mixer, combine the yeast, sugar, and water. Let the mixture stand until foaming and bubbly, about 5 minutes. Add 2 cups flour, salt and Italian seasoning. Mix. Continue adding flour gradually, until a soft dough is formed. Judge the dough based on texture and feel versus how much actual flour you've had to add based on the recipe. The dough should be slightly tacky to the touch but should hold its shape while still being soft and smooth. Knead the dough for 4-5 minutes, adding additional flour only if the dough is overly sticky and not clearing the sides of the bowl. Transfer the dough to a lightly-greased bowl and cover with plastic wrap. Let the dough rise until doubled in size, 1-2 hours. Once doubled, gently deflate the dough and divide in half. Prepare a rimmed baking sheet with parchment paper or cooking spray. Shape the dough into two smooth, oval-shaped loaves and place them on the baking sheet, one on each half of the tray so they have room to rise and bake without touching. Use a brush to slather the melted butter over the top of the loaves. Continue brushing on the butter until it is gone, the loaves will be well-saturated. Cover the loaves again  and let rise for another hour. Preheat oven to 425 degrees. Lightly sprinkle kosher salt over the top of the loaves. Bake for 18-20 minutes or until lightly-browned and baked through. Transfer to a cooling rack to cool completely. Enjoy either plain or with Balsamic vinegar and olive oil.