~Cookin' In The Kitchen Since 2003~

Wednesday, June 3, 2015

Chicken Parmesan Casserole

Pre heat oven to 400 degrees F. 
lb cooked chicken {grilled, sautéed, or baked}
1 bottle of you favorite spaghetti sauce 
1 - 15 oz can petite diced tomatoes 
1/2 cup shredded Parmesan cheese 
1 cup motzarella cheese
1 1/2 cups seasoned bread crumbs {I like panko for this recipe}
1 lb spaghetti noodles {or any other kind of pasta you'd like.}
Dice up the cooked chicken and layer in a small baking dish. 
Pour diced tomatoes and spaghetti sauce over the top and mix with chicken. 
Layer on the cheese. {You can use more or less if you'd like.}
Sprinkle on the bread crumbs. 
Bake 15-20 minutes.
Serve over pasta.  

Kid approved :)

Tuesday, March 31, 2015

Salisbury Meatballs Over Rice

1 lb lean ground beef, defrosted completely
2 eggs 
1/4 cup milk
4 pieces of bread, ripped into tiny pieces
1 envelope onion soup mix
1/2 tsp basil {optional} 
1/4 tsp salt 
1 medium onion, diced
Couple shakes of pepper
Mix all ingredients {except onion} in a bowl. 
Pour 2-3 Tbsp Extra light Olive oil in to the bottom of a large frying pan and turn heat to medium-low. 
Shape meat into 1 inch balls and put in oil. 
Brown 4-5 minutes and turn. 
Brown 2-3 minutes and add the onion.  
Keep browning 2-3 minutes longer. 

1 small can cream of mushroom soup
3/4 cup sour cream
1 tsp beef bullion 
1 1/2 cups milk 
Mix all ingredients together and pour over browning meatballs.
Cover and simmer on LOW for 10 minutes, gently stirring occasionally. 
Serve over buttered rice. 

Monday, February 23, 2015

CrockPot Sweet & Sour Chicken

2-3 lbs boneless skinless chicken breast
2 cups honey or brown sugar bbq sauce
1 can pineapple tidbits with juice
1/2 green pepper, seeded and diced
1/2 onion, peeled and diced 
1/2 tsp salt
1/4 tsp black pepper {optional}
1 tsp soy sauce
1 Tbsp Apple cider vinegar 
1/4 tsp ground ginger
1/4 tsp onion salt

Rice {I like brown} prepared according to directions on package
Put all ingredients {except rice} in a crockpot and cook on high for 5-6 hours. 
Shred chicken and serve over rice.

Saturday, February 14, 2015

Sea Foam Candy

2 1/2 cups sugar
2/3 cup corn syrup
6 TBSP water
2 tsp vanilla
1 TBSP sifted baking soda {it needs to have NO clumps}
2 lbs Almond Bark
~Grease a cookie pan and set aside. 
~Put sugar, corn syrup, water, and vanilla in a LRG stock pot and mix well. 
~Turn heat to medium and boil to hard crack stage WITHOUT stirring. {About 280* on a candy thermometer} 
~Take off heat immediately and stir in baking soda quickly with a few Stirring as possible. 
~pour across the center {length wise} of prepared cookie pan. {I like to do this over the sink because of all the foaming. It foams over sides of pan easily}
**DO NOT scrape sides of pan. DO NOT spread candy into pan. Doing so will flatten air bubbles in candy.** 
~Let cool till hard {about 30 mins} and break into pieces. 
~Melt 4-5 squares of almond bark in a glass bowl, in the microwave, for 15-30 seconds. Stir then put in microwave again for 15-30 seconds more until chocolate stirs easily. 
~Put a piece of sea foam in the chocolate and stir with a fork to coat. Tap against bowl to "shake off" excess chocolate. 
~Place on wax paper until chocolate around candy is firm.

Friday, January 30, 2015

{Skillet} Tinfoil Dinners

1lb hamburger
1 onion, peeled and diced
4-5 carrots, peeled and diced
5-6 medium potatoes, peeled and diced
1 can cream of chicken soup
Season to taste, but this is what I used:
1/2 tsp salt 
1/4 tsp pepper
1/4 tsp garlic salt 
1/4 tsp onion salt 
1/4 tsp basil {optional} 
1/2 can of water
Brown hamburger with onion until hamburger is almost done. 
Add all other ingredients and mix well. Cover and cook till carrots are tender but not mushy. {About 10 mins}

Friday, December 19, 2014

Orange Jello Supreme

In the record-book of Mormon jello's, this jello is the best. 
By far. 
Like, I search for it before getting meat, at every ward Christmas party in hopes of piling my plate full of it before it's gone. 
But I only ever find it if I'm in an "established" {old ward with old ladies} ward. 
This year, there was no such luck, so I had to turn to my mother for the recipe, only to find out, it's been in our family cookbook ALL ALONG!! 
So naturally I had to make it! 
1- 6 oz pkg orange jello
1 large can CRUSHED pineapple, drain juice out well and RESERVE
2 cups cool whip
8 oz cream cheese, room temp
3/4 cup sugar
2 Tbsp flour or corn starch
1 C pineapple juice
1Tbsp lemon juice
2 eggs, beaten
1/2 C finely chopped pecans {optional}
Make jello according to directions on the package. 
Pour into a 9 x 13 baking dish and add drained pineapple. 
Mix well and place in fridge until firm. 
While Jell-O is setting up, beat Cool Whip and softened cream cheese together until smooth. 
Store in fridge until ready to use.
Mix flour and sugar together in a small sauce pan. 
Add pineapple juice and lemon juice and stir well on medium heat. 
Stir in beaten eggs and cook slowly until thickened, stirring occasionally. 
Cool completely.
When Jell-O is completely set, spread on the Cool Whip, and then the pineapple custard. 
Sprinkle with chopped pecans. 
Store in fridge until ready to serve.

Wednesday, September 17, 2014


1 lb bacon
1 lb Italian sausage (I use Jimmy Dean)
1 onion, diced
3-4 cloves garlic, minced
2-3 shakes of red pepper flakes, optional
6 cups chicken broth
6 potatoes, peeled and diced
1 bunch of kale
2-3 cups heavy cream (can use whole milk)
Chop bacon and brown in a pan. 
When bacon is crispy, add sausage and brown. 
Add onion, garlic and red pepper flakes. 
Cook well. 
Add broth and diced potatoes to a large pot and boil for 5 mins. 
Add sausage mixture to pot and boil 5 more minutes. 
Wash kale and pull leaves off of stem. 
Discard stem and chop leaves. 
Add to pot and cover with a lid. 
Cook until potatoes are tender. 
Add cream and serve.