Monday, September 30, 2013

Green Slime Jello


While at work the other day, I asked a 5th grade student what their favorite food was.  I was suprised when she replied that "Green Slime" was her favorite!  I had to ask her what it was and she explained that it consisted of green jello and lemon pudding that you cook together.  Hmmm, I decided to figure out how to make it since she said it was so good.  This is my rendition of how to make "Green Slime Jello", and let me tell you, she was right!  This jello is so yummy and would be perfect for Halloween, since it really does look like "green slime"!!
-Robin

GREEN SLIME JELLO

2 small pkgs. cook and serve lemon pudding1 large pkg. green jello
Cool Whip

First make the lemon pudding in a large pot according to the package directions. (Since this is cook and serve, it uses sugar, egg yolks and water) Set aside.  Mix the jello with 2 cups boiling water, stirring till dissolved.  Add 1 1/2 cups cold water and stir.  Add the jello to the lemon pudding that is still in the large pot, and whisk together till smooth.  Pour into a 9x13 dish and let set in the refrigerator for at least 3 hours.  Serve with cool whip and ENJOY!!  


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Sunday, September 29, 2013

Pumpkin Enchilada Casserole


My kids seem to think I am a little obsessed lately with pumpkin dishes.  I have to admit, I love pretty much anything with pumpkin in it, so yeah, I am a little obsessed right now.  This recipe may sound a little different but let me tell you, this is the most delicious casserole!  The combination of flavors in this is so perfect that you don't even realize that pumpkin is one of the main ingredients!  This is definitely one of our autumn favorites!
-Robin

PUMPKIN ENCHILADA CASSEROLE

9  corn tortillas 
3 boneless chicken breasts, cooked and cubed into small pieces
1 can chopped green chilis
6 green onions, chopped
3 cups sharp white cheddar cheese, shredded
SAUCE:
1 (15 oz.) can pumpkin puree
1 tsp. minced garlic 
1 tsp. chili powder
1/2 tsp. cumin
2 tsp. salt
1/2 tsp. pepper
1 jalepeno (I used about 1 Tbsp. diced jalepenos) optional
1 1/2 cups chicken broth

Preheat the oven to 425 degrees.
In a blender, puree the pumpkin, chicken broth, chili powder, minced garlic, cumin, jalepeno, salt and pepper.
In a seperate bowl, mix together the chicken, diced chilis, green onions and season with salt and pepper. 
Spray your casserole dish with cooking spray.
Place 1 cup sauce in the bottom of a 9x9 casserole dish. Layer the corn tortillas by cutting 6 of them in half.  Lay 4 halves, with the straight edge facing the edge of the dish, on top of the sauce. Lay one whole tortilla in the middle.
Place half of the chicken mixture on top of the tortillas. Sprinkle 1 cup of the cheese on top of the chicken.  Repeat with tortillas, rest of the chicken and 1 cup cheese.  Put one more layer of tortillas on top then pour the rest of the sauce over the tortillas, and top it off with one more cup of cheese.
Bake for 20 minutes till hot and bubbly.
Let it cool a few minutes before serving.
ENJOY!!!

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Saturday, September 28, 2013

Impossible Taco Pie


I first discovered this recipe 30 years ago when I was first married.  I think my husband had this at least once a week.  I remember the first time I made it, I loved how it just cooked into a perfect pie!  I think that is why it is called "Impossible" Taco Pie.  My kids have actually asked me what is impossible about it!  Well for me it's because it is impossible for it to not be good!  I love this recipe because it is so easy, but mostly because it is delicious!
-Robin

IMPOSSIBLE TACO PIE

1 lb. ground beef

1/2 onion, chopped
1 tsp. miced garlic
1 small can diced green chilis
1 pkg. (1 1/4oz.) taco seasoning
1 cup grated cheddar cheese
1 1/4 cup milk
3/4 cup bisquick baking mix
3 eggs

Preheat the oven to 400 degrees. Spray a 10-inch pie dish with cooking spray.
In a frying pan, cook the ground beef, onion and garlic.  Drain off the excess fat.
Stir in the green chilis and taco seasoning.  Pour the meat into the bottom of the pie pan. 
Sprinkle the cheese on top.
In a bowl, whisk together the bisquick, milk and eggs.  Pour over the top of the meat and cheese. 
Bake for 30 minutes.
Let cool at least 10 minutes before serving.  Top with sour cream and diced tomatoes.
ENJOY!
Serves 8
(I like to double this recipe and make two pies)

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Friday, September 27, 2013

Pumpkin Spice Mini Muffins


These little pumpkin muffins are perfect for a yummy finger food to take to any gathering.  This recipe comes from Smittin Kitchen and they turned out absolutely perfect! I was able to make about 36 mini muffins from this recipe which I think in the future I will have to double because they are so good they don't last long!
-Robin

PUMPKIN SPICE MINI MUFFINS

1 cup canned pumpkin puree
1 cup sugar
1/3 cup vegetable oil
2 large eggs
1 tsp. pumpkin pie spice
1/4 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups flour
Cinnamon sugar to sprinkle on top
(1 Tbsp. sugar to 1/2 tsp. cinnamon)
This would also be good if you wanted to add rasins or mini chocolate chips too!

Preheat the oven to 350 degrees.  Spray a mini muffin pan with cooking spray.
In a large bowl combine the pumpkin, sugar, oil and eggs and mix well.  Whisk in the spices, baking soda, salt and flour.  Fill each mini cup to almost the top.  Sprinkle top with cinnamon sugar.
Cook for 12-14 minutes or until lightly brown and a toothpick in the center comes out clean.  Watch them closely so not to over cook.  Mine actually were closer to 12 minutes.
Let cool on a wire rack.  Store in an airtight container if you aren't going to eat them right away, but they never get to that point in my house because they are gone in a flash!

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Tuesday, September 24, 2013

Creamy Chicken Lasagna


I was feeling in the mood for comfort food today, so this recipe was the one that hit the spot!  This chicken lasagna is easy and delicious! This is another family favorite!
-Robin


CREAMY CHICKEN LASAGNA

4-5 chicken breasts, cooked and cubed
1 pkg. oven ready lasagna noodles
1 can cream of mushroom soup
1 can cream of chicken soup
1 8oz. pkg. cream cheese
1 small carton sour cream
1/2 cup milk
2 cups mozzarella cheese grated

Spray a large casserole dish with cooking spray.  Using a mixer, cream together the soups and the cream cheese until smooth.  Mix in the sour cream, milk and chicken.  Spread the bottom of the casserole dish with enough sauce to cover the bottom.  Layer the noodles, creamy chicken mixture, and mozzarella cheese. You should be able to do this twice, and topping it off with the mozzarella cheese.  Cover with aluminum foil and bake in a preheated 350 degrees oven for 1 hour.

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Sunday, September 22, 2013

Pumpkin Chili


I love to make chili in the fall, and this pumpkin chili is a nice twist to my traditional recipe.  It may sound strange, but let me tell you, this is one of our favorites!  This is one of those recipes that you have to make to believe how good it is.  This will make a big pot of chili which will make for great leftovers the next day!!
-Robin

PUMPKIN CHILI

2 lbs. ground beef
1 onion, diced
1 green pepper, diced
3 (15 oz.) cans red kidney beans, drained. (I used 2 cans light red kidney beans and 1 can dark red kidney beans)
1 (46 oz.) can Tomato Juice
1 (28 oz.) can diced tomatoes
1 cup canned pumpkin puree
1 Tbsp. pumpkin pie spice
1 pkg. chili seasoning (1.25 oz.)
1/4 cup sugar

In a large pot, cook the ground beef till brown and drain off excess fat.   Add the onion and pepper to the meat and cook for about 5 minutes.  Add the drained beans, tomato juice, diced tomatoes, and pumpkin puree.  Stir in the seasonings and sugar.  Simmer for at least an hour before serving.  Serve with Ritz crackers (our favorite!)  ENJOY!!!
(This can also be done in a crock pot, just mix all together and let it cook on low for about 4-5 hours.)

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Saturday, September 21, 2013

Brown Sugar Italian Chicken


Sometimes the simplest of recipes turn out to be the best!  The name of this recipe pretty much sums up the ingredients in this delicious chicken.  Brown sugar and Italian dressing  makes this chicken  not only easy to make, but within an hour you will have an amazing entree ready to be served up with your favorite side dish! This one is sooo good!
-Heather

BROWN SUGAR ITALIAN CHICKEN





3-4 lbs. boneless, skinless chicken
1 (7oz.) pkg. Italian Dressing mix
1/2 cup brown sugar

Preheat oven to 350 degrees.
Line a large pan with aluminum foil, and spray it with cooking spray.
(The brown sugar will carmelize some when cooking, so this will protect your pan)
Rinse your chicken and pat dry with paper towels.
Mix together the brown sugar and Italian dressing in a seperate dish.
Dip and press the chicken into the mix making sure both sides are covered.
Place on the lined pan.
Sprinkle any leftover sugar mix on the chicken.
Bake in the oven for 1 hour.
Turn the pieces over half way through cooking.  
(I used thinner chicken pieces so it was done in 45 minutes.  Cook according to thickness of your chicken.  Don't over cook.  Thicker pieces will take the full hour.)
DELICIOUS!!

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Thursday, September 19, 2013

Easy Garlic Breadsticks




I first had these breadsticks years ago when a friend of mine invited us over for dinner.  They were so good that I asked her how she made them.  I was suprised when she said they were actually Pillsbury biscuits that she rolled into breadsticks.  These are really easy and they have been one of my kids favorites for many years!
-Robin

EASY GARLIC BREADSTICKS

2 cans (7.5oz.) Pillsbury Buttermilk Biscuits
1 stick of butter (8 Tbsp.) melted
Garlic Salt

Pour the melted butter into the bottom of 9x13 casserole dish.
Seperate the biscuits and roll each one into about 6 inch strips. ( I roll them just like I would roll playdough to make a snake, if that makes sense)
Roll the strip into the butter making sure to cover all sides and lay in the bottom of the casserole dish.
Sprinkle the tops with the garlic salt, making sure each bread stick gets covered with the garlic salt.
Bake in a 400 degree oven for 14-16 minutes or until lightly brown.
Easy and Delicious!

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Tuesday, September 17, 2013

Gooey Pumpkin Cake


One of my favorite things about fall is enjoying all the pumpkin desserts that we make.  I seriously never tire of eating anything with pumpkin in it.  This pumpkin cake is one of my favorites.  I have several versions that I use with a yellow cake mix and pumpkin, but I found this one from Paula Deen a while ago and I have to say this one is amazing!  This cake is moist and I find it is best if you serve it a little warm with a big dallop of whip cream on top!  YUMMM!!!
-Robin

GOOEY PUMPKIN CAKE

1 (18 1/4oz.) yellow cake mix
8 Tbsp. (1 cube) butter, melted
1 egg

FILLING:
1 (15 oz.) can pumpkin
1 8oz. pkg. cream cheese
3 eggs
1 tsp. vanilla extract
8 Tbsp. butter, melted
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1 (16 oz.) pkg. powdered sugar

Preheat the oven to 350 degrees.
Mix together the cake mix, 8 Tbs. butter and egg.  (I actually used my mixer to do this)
Lightly spray a 9x13 pan with cooking spray and pat the cake mixture into the bottom of the pan.
In a bowl, mix together the filling by first mixing the pumpkin and cream cheese together till smooth.
Add the eggs, vanilla, butter and beat together.
Mix in the cinnamon, nutmeg and powdered sugar.
Pour over the top of the cake mixture.
Bake for 40-50 minutes. (It will depend on your oven, I cooked mine for 50 minutes) Don't over cook, you want it to not be completely set in the middle.
Let it cool at least 15 minutes before serving.
Add a big scoop of whip cream on top and ENJOY!!!

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Monday, September 16, 2013

Cream Cheese Potato Soup


There is nothing better on a gloomy day then a hot bowl of soup!  This soup is so creamy and delicious and super easy to make.  If you want a meal that will also be kind to your budget, then this is perfect.  The day doesn't seem so gloomy anymore now that I have enjoyed a warm bowl of soup!
-Robin

CREAM CHEESE POTATO SOUP

6 cups diced peeled potatoes
4 cups chicken broth
1 cup water
1 chicken boullion cube
1/2 onion chopped
1 8oz. pkg. cream cheese
1 tsp. Johnny's season salt (or whatever brand you like)
1/2 tsp. ground red pepper
1/2 tsp. white pepper (I didn't have any white so I used black pepper)
1/4 tsp. Garlic salt

Peel and dice your potatoes, and chop the onion.   In a large pot add everything except the cream cheese.  Boil the potatoes untill tender. Once the potatoes are soft enough take a potato smasher and smash some of the potatoes in the pot to release the starches to help thicken the soup.  Turn the heat to low and add the cream cheese.  Heat through until melted.  
Serve with biscuits or your favorite rolls and ENJOY!!!

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