Thursday, February 26, 2015

Chicken Farfalle

When I was dating my husband, I tried finding recipes that would win him over. My roommate gave me this Chicken Farfalle recipe and said it has always been a hit in her home. Well sure enough it was a success. I'm now a married woman and get to see a happy husband every time I make this farfalle recipe.


3-4 boneless chicken breasts
16 oz. Farfalla Pasta
1 cup heavy cream
2-3 garlic cloves minced or 1 1/2 tsp.
1/2 tsp. pepper
1/2 cup butter
1 lb. bacon, cooked and crumbled
1/2 cup shredded parmesan cheese
(You can add more if you like)
1 12oz. bottle Mesquite Marinade
(I like Jack Daniele's Smoky Mesquite in a bag. I use 2 of those) 
1 tsp. lime juice

Place chicken in a crock pot and pour the marinade and lime juice over the chicken.
Make sure all the chicken is covered well.  Cook on low for 6 hours.
Shred and set aside.
30 minutes before serving:
Cook the the pasta.  in a skillet pan, melt the butter and saute the garlic.  Add the whipping cream, pepper and Parmesan cheese.  Cook till the sauce becomes smooth.  Add the bacon.  
Toss the pasta, chicken and sauce together and top with more Parmesan cheese if you desire.
Serves 6-8

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Monday, July 7, 2014

Wicked Layered Cookie Bars

These cookie bars are definitely 'wicked' because they are so tempting and delicious!  I'm a sucker for yummy desserts and with these being so tempting, I was caught finding myself enjoying them just a little too much!  (Meaning one too many)!  These will make about 18 bars depending on how you cut them, so if you cut them just a little bigger and say you only ate one, then you won't feel so guilty!


1/4 cup butter
3/4 cup graham cracker crumbs
1 1/3 cups flaked coconut
1 (7oz.) can sweetened condensed milk
1/2 pkg. milk chocolate chips
1/4 cup creamy peanut butter
1 cup crushed Golden Graham Cereal (optional)

Preheat the oven to 350 degrees (325 degrees for glass pan).  Place the butter in a 9x9 pan.
Put in the oven to melt the butter.  Once butter is melted, sprinkle the graham cracker crumbs evenly over the butter.  Top evenly with the coconut, then milk.  Bake 25 minutes or until light brown.  In a small saucepan, over ow heat, melt the chocolate chips and peanut butter together until smooth and creamy.  Spread evenly over the hot coconut layer.  Crush the Golden Grahams in a baggy and sprinkle over the top of the chocolate. This is an optional step, they are just as good with out it.  Cool thoroughly.  Cut into bars.  Store loosely covered at room temperature.

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Wednesday, July 2, 2014

Sun Dried Tomato Penne Pasta Salad

My sister Becky got this recipe from her boyfriend's mother the other day. She made a big batch of it to serve at her boyfriend Matt's birthday party and I just had to have a tasrte. Well after trying this amazing salad I just had to have a go at making it on my own. I made a few slight alterations it turned out so good that we had to blog about it of course. This is not your ordinary pasta salad. I am a huge sun dried tomato fan and am seriously in love with this pasta salad.  It would make the perfect addition to any summer barbecue.

Sun Dried Tomato Penne Pasta Salad

1 box whole wheat penne pasta 
1 jar of julienne cut sun dried tomatoes
1 bunch of chopped cilantro
1 container crumbled feta cheese 
1 package of Tyson precooked chicken breasts
1 pack of Jack Daniel's Mesquite flavored marinade in a bag 

Marinade the frozen chicken for a couple of hours in the Jack Daniels Mesquite marinade as you allow the precooked chicken to thaw. When the chicken is thawed dice the chicken into small pieces. Boil and cook pasta and then rinse it in cold water. Place pasta in a large salad bowl and add the diced mesquite chicken. Then mix in the whole jar of julienne cut sun dried tomatoes including the oil, as well as the chopped cilantro, and crumbled feta cheese.  Store in the refrigerator til ready to eat. 

Note: If you would like a more moist flavorful salad, pour the excess Jack Daniels marinade over the chicken again after it has been diced and then add to salad. 

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Saturday, June 28, 2014

Mexican Chicken Casserole

This is an old recipe that I have had that is so delicious!  It is one of those casseroles that I love to make ahead of time and then pop it in the oven when I get home from work.  I love to serve this with a side of corn and a green salad.  This recipe will make a large casserole so plan on leftovers unless you have a hungry group to feed!


1 dozen corn tortillas
1 cup milk
4-5 large chicken breasts, cooked and cubed
1 can cream of miushroom soup
1 can cream of chicken soup
1 onion grated
1 (7 oz.) can green chili enchilada sauce
1 lb. grated cheddar cheese
2 Tbsp. butter
1 cup chicken broth

Spread the melted butter and chicken broth in the bottom of a 9x13 dish.  Break the tortilla into pieces and put 1/2 of them over the butter and broth.  Next layer 1/2 of the chicken.  Repeat another layer of tortilla pieces and chicken.  Mix the other ingredients toghether and pour over the top of the chicken and tortillas.  Top with cheese.
Bake at 325 degrees for 1 hour.

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Wednesday, May 28, 2014

Chocolate Banana Nut Bars

This recipe was a prize winning recipe from Betty Crocker a few years ago, so I thought I would try them to see if they were prize worthy.  The recipe uses a sugar cookie mix which makes them a little easier to put together.  Well, to be prize worthy around my house means that have to dissappear fast which they did!  So let me say these definetely pass the yummy test!  I will be making these again!


1 pouch (1 lb. 1.5oz) Betty Crocker sugar cookie mix.
1/2 cup plus 2 Tbsp. butter, softened
1 egg
3/4 cup mashed ripe bananas (about 2 medium bananas)
1/2 cup chopped walnuts
1 1/4 cup semisweet chocolate chips

Heat the oven to 350 degrees.  Spray the bottom of a 9x9 dish with cooking spray, or line it with aluminum foil and spray the aluminum foil for an easier way to cut them.
In a bowl, mix together the cookie mix, 1/2 cup of the butter and egg until a soft dough forms.
Reserve one cup of the dough for later.  Add the mashed bananas and walnuts to the cookie dough and mix well.
Spread in the bottoms of the pan.
In another bowl, microwave 3/4 cups of the chocolate chips and the 2 Tbsp. of the butter for about 1 minute stirring after about 30 seconds, until melted and smooth.  Add the chocolate to the reserved 1 cup cookie dough and stir until blended.  Drop the chocolate dough by spoonfuls over the top of the banana mixture.  Spread it out so that it covers most of the banana dough.  Swirl it with a knife to give it a marbled look.  
Bake for 35-40 minutes or until a toothpick in the middle comes out clean.  Cool.
Melt the rest of the chocolate chips and place in a small plastic bag.  Cut the very end of a corner so you can squeeze the chocolate to drizzle over the top.
Let cool for about 2 hours before cutting into bars.
Yields 20 small bars

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Tuesday, May 27, 2014

Crunchy Trail Mix Bars

My kids have a place close by that they like to go hiking.  Not long ago they dragged me along and told me it was a farily quick hike up to see a beautiful waterfall.  I thought, that sounded great and went along totally unprepared.  No water or snacks and what I thought was an easy quick hike turned into a four hour ordeal.  Lesson learned, first never trust my kids to tell me it is a quick and easy hike, and second never go without bringing a snack and water.  Thank heavens for friends that we randomly ran into along the way who were able to supply me with the things I needed before I passed out from low blood sugar and dehydration!!  I found this recipe on Betty Crocker for trail mix bars and decided to make them in preparation for the next hike.  I found that these Trail Mix Bars are perfect to take along as a boost of energy when out on the trail or really just anytime!  These are chewy and nutty and store nicely!!


4 cups Cheerios cereal
3 cups trail mix (I used a trail mix that included dried fruit and nuts)
1/2 cup sunflowers seeds
1/4 cup butter
1 cup packed brown sugar
2 Tbsp. flour
1/2 cup light corn syrup

Spray a 9x13 dish with cooking spray.  In a large bowl, combine the trail mix, seeds and cheerios together.  
In saucepan, melt the butter over medium heat.  Stir in the brown sugar, flour and corn syrup.  Cook until the mixture comes to a full boil.  Boil for one minute stirring constantly.  
Pour the mixture over the  cereal and nuts.  Toss to coat well.  Press the mixture into the greased pan and cool completely, about 30 minutes.  Cut 6 by 6 rows which will yield 36 bars.

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Saturday, May 24, 2014

Jamba Juice Orange-A-peal

Summer is coming quickly and there is nothing I enjoy more on those hot summer days than a nice refreshing cold smoothie. One of my favorite places to go get smoothies her in Utah is Jamba Juice. My brother Caleb is also a big fan of Jamba juice and he recently came up with this copy cat recipe of the Orange Appeal smoothie from Jamba Juice. It tastes just like it if not better! I was pretty impressed with his mad smoothie making skills and thought we better share his recipe here on our blog. This kid is a stud and is going to make an awesome husband to some lucky girl someday. Love you Caleb! Thanks for the great recipe!

Orange-A-Peal Smoothies

1 1/2 c. orange juice
2/3 c. frozen strawberries
1 banana 
(I like my banana slightly browned because it is sweeter)
2 scoops vanilla frozen yogurt 
(can substitute for ice cream)
1 cup ice

Blend ingredients together in a blender(we like to use the Ninja) and walah! You have a nice refreshing smoothie for those hot summer days. No need to break the bank going out to buy expensive smoothies all the time when you can make your own without leaving the house. Enjoy!

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