Merry Christmas and Cinnamon Breakfast Ring

Merry Christmas! I hope all of you had as good of a day as I did! We got our first opportunity to stay at our home for Christmas morning and although it did lack some of the crazy family fun, we were not disappointed. We got up about 7 with the girls and L was still a little sleepy so she was not quite ready to be super excited. She checked out the pile of gifts under the tree from her daddy's arms and when prompted replied that Santa had brought her a new car (Barbie Jeep!). She then proceeded to look over and note that her younger sister G had been left a small kitchen by Santa. "I can get it down for her" she says. She then proceeds to get down, walk over to the kitchen, get it down, takes it to G and shows her how it all works :0) They played with it for several minutes before with encouragement L began to open her gifts. She then opened all of her presents, G's presents (she needed help), and even helped mommy and daddy open their stockings too. Such a special little girl! Here is the recipe for a sweet breakfast treat! I got it from my mother-in-law. Her recipe included a 1/4 c mini chocolate chips that you throw in right before you bake it but I find it slightly odd so I think in the future I might just leave them out. Feel free to add them in if you want. Enjoy!

Cinnamon Breakfast Ring
1/2 c. butter softened
2 cans regular cinnamon rolls (with icing)
1 (3.4 oz) pkg, vanilla pudding (NOT INSTANT!)
1/2 c. brown sugar (packed)
1/4 c. mini chocolate chips (Optional)

Heat oven to 375 degrees. Grease a 12 c. bundt pan (with 1 Tbsp. of the butter or cooking spray). Melt remaining butter in a small microwave bowl for 1 minute or until melted. separate cinnamon rolls into 16 pieces. Cut in half. Place half of the roll piece in the bottom of the bundt pan. Sprinkle with half of the pudding, half of the brown sugar, and half of the melted butter. Repeat layering once more. Sprinkle with chocolate chips here (optional). Bake for 24-28 minutes or until rolls are a deep brown. Cool in pan for 2 minutes. Invert onto a serving platter and cool for 15 minutes. Microwave icing for 10 seconds to soften and drizzle the icing over the ring!

Christmas Break Begins and Three Recipes!

Today was the beginning of our Christmas vacation and we enjoyed spending it together as a family. L was an absolute tornado around our house; her things were strung all over! I think she must have played with almost ever toy she owns :0) It was a GREAT day!

I sit here tonight snuggled up in my hubby's recliner with a blanket and my puppies debating on which fabulous recipe to share with you tonight; it's so hard to choose. So...you win tonight! I'm going to give you THREE: main course, side dish, and dessert! Enjoy!

Angel Chicken (Pinterest - Midwest Living Magazine)

• 4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
• 1 8-oz. pkg. fresh button mushrooms, quartered
• 1 6-oz. pkg. fresh shiitake mushrooms, stems removed, caps sliced
• 1/4 cup butter
• 1 0.7-oz. pkg. Italian dry salad dressing mix
• 1 10-3/4-oz. can condensed golden mushroom soup
• 1/2 cup dry white wine
• 1/2 of an 8-oz. tub cream cheese spread with chives and onion
• Hot cooked rice or angel hair pasta

 Melt butter in a saucepan. Add in Italian dressing packet. Stir in soup , wine and cream cheese until it combines and melts. Cut up mushrooms.mPlace mushrooms on the bottom of slow cooker...top with chicken....pour sauce on top...close top and cook on low for 5 hours. I shredded up the chicken into the sauce (optional). Serve over rice or noodles.

Phyllo Wrapped Asparagus (Paula Deen)

• 8 or 9 asparagus spears, depending on size
• 1/2 (16-ounce) package frozen phyllo dough sheets, thawed
• 1/4 cup butter, melted
• 1/4 cup finely grated Parmesan

Preheat oven to 375 degrees F.

Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.

Andes Mint Cookies (My Mother-in-law Gail Smiley)

• 3/4 cup margarine
• 1 1/2 cups brown sugar
• 2 Tablespoons water
• 2 cups chocolate chips
• 2 eggs
• 2 1/2 cups flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 2 boxes Andes Mints

Heat 1st three ingredients until the butter melts. Add chocolate chips until melted. Remove, let cool 10 minutes in a bowl. Add eggs; beat together. Combine dry ingredients in a bowl. Mix all together; chill for 1 hour. Roll into 1 inch balls. Bake 10-12 minutes @ 350 degrees. Place 1/2 a mint on each cookie, swirl mint as it melts.

Merry Christmas from my kitchen to yours!

Christmas Thoughts and Cheeseburger Potato Soup

Things I remember most about Christmas from my childhood: Alabama Christmas songs, being together as a family, lots of fun and laughter, watching Christmas movies on Christmas Eve and eating party food.

Traditions I'd like to keep: 3 gifts from my husband and I (one for each present given by the Wisemen) plus Santa's gift and a gift from the other sister, making a birthday cake for Jesus on Christmas Day, putting an emphasis on giving (maybe cleaning out toys to give to charity before Christmas?)

Favorite Christian Christmas Song: "A Strange Way to Save the World" followed closely by "Mary Did You Know"

Favorite Secular Christmas Song: "Baby, It's Cold Outside"

Favorite Christmas Movie: Elf - Although we don't own it :0/

Favorite Christmas Cookie: hmmm...this is a hard one! I can't choose! I love Molasses, Soft sugar cookies, and quite the fan of a recipe I inherited after marrying my husband - Andes Mint Cookies (I'll post this one next week after our staff cookie exchange!).

Okay, so the cold weather always puts me in the mood for soup and one of my favorites I discovered in college. During my four years at Purdue University (Boiler Up!) Scotty's Brewhouse opened at the levee. My only desire would have been that they served this fabulous soup every day instead of only once a week on the rotation! It's been awhile since I've had the cheeseburger soup at Scotty's so I can't swear it tastes just like it but it is so good, I don't even care! I hope you enjoy!

Cheeseburger Potato Soup

Ingredients:

1 1/2 cups water
2 cups peeled and cubed potatoes
2 carrots, grated (I diced)
1 small onion, chopped
1/4 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced (optional - I did not include)
1 clove garlic, minced
1/2 teaspoon salt
2 cubes beef bouillon, crumbled
1 pound ground beef
2 1/2 cups milk, divided
3 tablespoons all-purpose flour
1/2 pound Velveeta, cubed
1/4 teaspoon cayenne pepper


1. In a large saucepan over medium heat, combine water, potatoes, carrots, onion, bell pepper, jalapeno and garlic. Sprinkle salt and bouillon over the mixture. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are tender.
2. Meanwhile, in a large skillet over medium heat, cook beef until brown; drain.
3. Stir cooked beef and 2 cups milk into the soup and heat through. Combine remaining 1/2 cup milk with flour, stirring until smooth; stir into soup. Bring to a low boil and cook, stirring, until thickened, 3 minutes.
4. Reduce heat to low and stir in cheese until melted. Season with cayenne.

Losing Weight and Turkey Jambalaya

After the eldest angel was born, it took me about 2 years to lose all of the baby weight I had put on (albeit only 28 lbs!). After our youngest was born, the weight came off so fast I actually asked Andrew if our scale was working. I couldn't believe it! Unfortunately the nursing came to an end too soon (way to stressful and hard with teaching 6 and 7 year olds, unfortunately there were not enough breaks in the day to pump successfully) but yet I was still eating "for two". I apparently have a bad habit of eating when I'm feeling not full anymore. I also had a goal to lose a few more pounds that I had originally wanted to lose before getting pregnant.

Enter motivation. One of my husband's best friends from high school is having a destination wedding in
Mexico right after Christmas break. I may be able to tell myself I'm doing pretty well for only having a 5 month old but I still want to look even better than that in a swimsuit. So, my realistic goal is2 pounds a week until Mexico = 8 pounds lost; a good place to be for me although a few more afterwards would be good too! After about a week and half of cutting calories I'm down about 3 pounds...right on track! This has been slightly difficult, this is my favorite time of year partially because of the food, but I've decided to control the areas that are easy to do (breakfast, lunch, and dinner during the week) and let myself to splurge in moderation on the weekend. So far, so good!

Here is an absolutely delicious recipe for dinner that is not bad for you either! It's one of my new favorites...Enjoy!

Turkey Jambalaya
8 servings (1 cup each) 249 Calories; 7.6 g of fat

1 Tablespoon olive oil
1 1/2 cups chopped onion
1 teaspoon bottled minced garlic
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2 1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground red pepper (if you don't like spicy try 1/4 teaspoon - it has a kick to it!)
1/2 teaspoon black pepper
1 cup uncooked long grain rice
2 cups fat free, less sodium chicken broth
1 (14.5 oz) can diced tomatoes, undrained
2 cups shredded cooked turkey
6 ounces andouille sausage (I couldn't find this so I used turkey kielbasa instead)
2 tablespoons sliced green onion (optional)

Heat oil in a large dutch oven over medium-high heat. Add chopped onion and garlic; saute 6 minutes or until lightly browned. Stir in bell peppers and next 5 ingredients; saute 1 minute. Add rice; Saute 1 minute. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add turkey and sausage; cover and cook 5 minutes. Sprinkle with green onions.  

Paula Deen and Chicken Spaghetti Casserole

I LOVE, LOVE, LOVE Paula Deen! When I was on maternity leave with my eldest I would spend most of the day watching her on the food network and someday I would love to eat at one of her restaurants. She is the queen of southern cooking and if I'm looking up a recipe for something in particular, I usually start with her!

I know it's not healthy but I love cooking with butter. Nothing says comfort food to me like onions sauteing in butter and luckily for me that's how most of her recipes begin, including this one! One of the funniest things I heard her say was that she told all the ladies "out there" to find themselves a fat man to cook for! It absolutely cracked me up. I am not trying to make my husband fat but I do enjoy cooking for him and I think he enjoys my cooking as well! I found this recipe while browsing Pinterest (I told you, I'm hooked!) and couldn't believe I hadn't seen this until now. It was absolutely spectacular! Here you go...

Chicken Spaghetti
Makes 10 to 12 servings

2 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 (14-ounce) can chicken broth
1 (10.75-ounce) can cream of mushroom soup
1 (10.75-ounce) can cream of chicken soup
1 (10-ounce) can diced tomatoes with green chilies, drained
1 (4.25-ounce) can chopped black olives, drained
1 (4-ounce) jar sliced mushrooms, drained
1⁄2 cup sour cream
1 teaspoon salt
31⁄2 cups chopped cooked chicken
2 cups shredded Cheddar cheese
1 (16-ounce) package angel hair pasta, cooked according to package directions
3⁄4 cup panko (Japanese bread crumbs)
1 tablespoon butter, melted

Preheat oven to 350˚. Spray a 13x9-inch baking dish with nonstick cooking spray.

In a medium skillet, melt butter over medium-high heat. Add onion and celery; cook for 4 to 5 minutes, or until vegetables are tender.
In a large bowl, combine onion mixture, broth, soups, tomatoes, olives, mushrooms, sour cream, and salt. Stir in chicken and cheese. Add pasta, tossing gently to coat. Spoon mixture into prepared baking dish.

In a small bowl, combine bread crumbs and melted butter. Sprinkle evenly over casserole. Bake for 30 to 40 minutes, or until hot and bubbly. Serve immediately.

* I actually baked mine in 2 pans...an 8x8 and a slightly larger heavy duty foil kind. I knew that between my husband and I we could eat out of the 8x8 pan and still have enough for leftovers. Then, I froze the second pan for later! I've never been much of a freezer girl, so here's hoping it tastes just as good! Below was the second pan before sticking it in the freezer. To check out other delicious Paula Deen recipes, check out her website at http://www.pauladeen.com/recipes/ Enjoy!

Thanksgiving and Pumpkin Dump Cake

Thanksgiving is the start to one of my favorite times of year! I love getting together with family and eating until I can't eat any more. Growing up, most of our family lived far away so we just made a big meal for the five of us. I have really enjoyed the last 12 years or so that we are all "grown up" enough to help out in the kitchen.
Since I have met my husband, we usually celebrate Thanksgiving with his family on Thanksgiving day and with my family on Black Friday. I love how my mom says that she doesn't care what day we celebrate as long as we all get together.

One of my favorite Thanksgiving foods has to be pumpkin pie! I remember when I was younger that my older sister Rosie and I in particular were not such a fan of regular pie crust (and still aren't for that matter!). My mom was wonderful and started making the pumpkin pie without a crust. It tasted fabulous but when I came across this recipe years later, I knew I had found something wonderful! Rosie and I didn't always agree on everything when it came to food though: she liked Mayo while I preferred Miracle Whip, I liked Reddi-Whip and she preferred Cool Whip. You might say that there aren't enough differences between them but we would respectfully disagree with you. Luckily for us my mom obliged us both and always had a plethora of choices on hand. Serve this recipe warm with YOUR favorite...Cool Whip, Reddi-Whip, None of the above? The choice is yours...Enjoy!

Pumpkin Dump Cake

1 (29 oz.) can pumpkin
1 c. sugar
1 (13 oz.) can evaporated milk
3 eggs
4 tsp. pumpkin pie spices
1/2 tsp. salt
1 box yellow cake mix
3/4 c. butter, melted
1 c. pecans, chopped (optional)

Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spices and salt in mixing bowl. Beat well. Pour into greased and floured 9 x 13 inch glass pan. Sprinkle cake mix over pumpkin mixture, then sprinkle on the pecans. Pour melted butter over all. Bake at 350 degrees for 50 to 60 minutes until knife inserted in center comes out clean. Watch closely at end. Burns easily. (If it starts to burn, cover with aluminum foil.)

*Saw somewhere else that you can also add some of the Philadelphia Ready-Made Cheesecake Filling to the pumpkin part (before cake mix) and swirl through. Yum; I'll be trying that soon!

Pumpkin mix goes in

Dry cake mix sprinkled on top

Melted butter poured over top

Golden Brown out of the oven!

Pinterest and 30 Minute Yeast Rolls

Okay, so I absolutely got sucked in! I have heard so much about this wonderful place online called Pinterest but I was purposefully staying away. Why, you might ask? Time! I knew that it would become an addiction and I wouldn't be able to stay away. Alas, I joined the waiting list and joined anyways. Here's to life's guilty pleasures :0). My main focuses while on Pinterest? Birthday party ideas for the girls and recipes galore! One such recipe I found was a 30 minute yeast roll recipe. If you know me at all, you probably know that bread is always listed as my favorite food. In fact, I usually base my eating out decisions on the restaurants with the best bread. These rolls were amazing! They almost melt in your mouth. I topped mine with some homemade honey cinnamon butter and oh my goodness, a little piece of heaven! I hope you enjoy!

30 Minute Rolls
1 C plus 2 Tbsp warm water
1/3 C oil
2 Tbsp yeast
1/4 C sugar
1/2 tsp salt
1 egg
3 1/2 C flour

Heat oven to 400 degrees.
In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes.  Using your dough hook, mix in the salt, egg and flour.  Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes)Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10 minutes.  Bake for 10 minutes at 400 degrees or until golden brown.

Recipe from Real Mom Kitchen

Cooler Weather and Cream Cheese Chicken Soup

Today's weather screamed "soup" to me as I walked back into school after taking my students to the bus. It was 50 degrees, extremely dark clouds, and 20-30 mph winds. I just wanted to come home, warm up, and enjoy a relaxing evening with my family. We've had chili and taco soup (see my first post for the recipe) several times since the weather turned cooler so I was in the mood for something different. Several years ago, my sister-in-law bought me a Taste of Home magazine subscription for my birthday. I really enjoyed the days when I opened the mailbox and there was a new magazine full of wonderful recipes to try! In one such magazine I came across a recipe for Cream Cheese Chicken Soup. I've added a few things to this recipe to make it my own. It's fairly quick and easy to make which makes it a wonderful recipe for a gloomy day! Enjoy...

Cream Cheese Chicken Soup
8 Servings Prep/Total Time: 30 min.

Ingredients
1 small onion, chopped
1 tablespoon butter
1 cup frozen corn
3 cups chicken broth
2 cups water
3 medium carrots, cut into 1/4-inch slices
2 medium potatoes, peeled and cubed
2 cups cubed cooked chicken (sometimes I use a rotisserie chicken if I'm in a hurry)
2 handfuls wide egg noodles
2 tablespoons minced fresh parsley
Salt and pepper to taste
1/4 cup all-purpose flour
1 cup milk
1 package (8 ounces) cream cheese, cubed

Directions
In a large saucepan, saute onion and corn in butter. Add the broth, carrots and potatoes. Bring to a boil. Reduce heat; cover and simmer for 5 minutes; add noodles and simmer for about 10 more minutes or until vegetables are tender. Add the chicken, parsley, salt and pepper; heat through.
Combine flour and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cream cheese; cook and stir until melted.

Football and Buffalo Chicken Dip

Fall is one of my favorite times of year. I love the cool weather, sweaters, bonfires, football, and football food! Before all our kids came along, we used to tailgate at all of the home Purdue football games. We would show up first thing in the morning, tailgate until the game, go to the game, and sometimes even tailgate afterwards. Not being a big drinker, the food really made the tailgate experience for me. We enjoyed trying new things and often had the oldies but goodies like taco dip and chili as well. These days we tailgate in the comfort of our own home where we can entertain our 2 year old without much effort. This brings some sadness as I miss the camaraderie of our fellow tailgaters but it also brings me great joy as I no longer have to freeze to death, I can go to the bathroom without visiting a porta-potty or hiking a long way, and I can cook a little more easily with the help of electricity. One of our new-found favorites is buffalo chicken dip. I am not a fan of buffalo wings but boy is this recipe delicious! I got the recipe from a co-worker of Andrew's; thanks Angie!


Buffalo Chicken Dip


4 chicken breasts
2 - 8oz. containers cream cheese, softened
1 - 16oz bottle of Ranch dressing
1 - 12oz Hot Sauce (Frank's) - more or less to taste
1 - 8 oz pkg Monterrey/Cheddar Cheese


Precook chicken and cut into small pieces (if I plan ahead I often cook in my crock-pot for a few hours and shred it). Place chicken in crock-pot.Stir in hot sauce. Mix in cream cheese, ranch, and shredded cheese. Heat until warm and serve with tortilla chips.


Here is the finished product:

I plated it with blue corn chips. Andrew prefers those with this dip and it looks so pretty :0) Hope you enjoy!

A New Beginning and Taco Soup

Okay, so I have been inspired by lots of you to start my own blog. I really enjoy cooking and baking and am often asked for recipes so I wanted to have a place to share my thoughts, ideas, and favorite recipes. These recipes are not really things I have created on my own but have discovered and want to share with others. I hope you enjoy them!


Today I stayed home from church with our littlest angel (G) while daddy and the eldest angel (L) went to church. I wanted to make something warm and tasty to have ready when they returned so after a trip to the store I got busy making Taco Soup. This recipe came from my good friend Megan and boy is it delicious!


Taco Soup
* 1 large can tomato sauce
* 1 can Rotel
* 1 can diced tomatoes
* 1 can sweet corn
* 1 can pinto beans (drained)
* 1 can black beans (drained)
* 1 packet taco seasoning
* 2 packets Ranch Seasoning
* 1-1.5 lbs. ground beef or turkey


Brown meat. Combine with other ingredients. You can cook this 2 ways...


1. Place in slow cooker. Heat on High for 2-3 hours or Low for 4-5.
2. Usually I'm in a hurry so I mix it all in a large stockpot and heat together on the stove for about 20 minutes.


Serve with your favorite shredded cheese, sour cream, and tortilla chips!