~Cookin' In The Kitchen Since 2003~

Wednesday, June 3, 2015

Chicken Parmesan Casserole


Pre heat oven to 400 degrees F. 
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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.}
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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. 
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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
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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. 

SAUCE:
1 small can cream of mushroom soup
3/4 cup sour cream
1 tsp beef bullion 
1 1/2 cups milk 
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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
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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
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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}
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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. 
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While Jell-O is setting up, beat Cool Whip and softened cream cheese together until smooth. 
Store in fridge until ready to use.
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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.
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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

ZuppaToscana


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)
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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.