Monday, November 22, 2010

Pastry for Double Crust Pie

This is out of the Better Homes and Gardens Cook Book
2 1/4 c Flour
3/4 t Salt
2/3 c Shortening
8-10 T Cold Water

Sift Flour and Salt
Cut in Shortening
Sprinkle in water start with 6 T and add one at a time after (I use the pastry blender for the whole process.)
You want all the flour moist
Divide dough in half

Caramel Apple Pie

I found this on the web somewhere, but I don't remember so I can't give them credit. Just know I did not make this up on my own.

1/2 c Brown Sugar
1/4 c Melted Butter
1/3 c Flour
Combine and mix well. Set aside

5 C Apples (You can use a variety of apples. Be sure to use at least 2 Granny Smith. Gala and Golden Delicious are good choices.)
2/3 c Sugar
3 T Flour
2 t Cinnamon
1 t Lemon Juice
Peel and thinly slice the apples. Combine all ingredients. Be sure to coat all the apples.

20 Caramels-halved

Line your pie pan with half of a double pie crust. Layer the parts like this 1/2 Filling, 1/2 Caramels, 1/2 Taffy, 1/2 Filling, 1/2 Caramels, 1/2 Taffy. Put the other half of the pie crust on top. It is going to be really big. I mean spilling out of the pie pan big. Don't forget to vent the top pie crust. Bake on a cookie sheet because the filling sometimes spills out of the pie. You can sprinkle cinnamon and sugar on the top of the crust if you like. I do.

Bake at 425 for about 15 minutes and then turn the temp down to 350 until the pie crust is golden brown.

Monday, November 1, 2010

Anyone out there?

If there is anyone reading this and would like free gourds, I have thousands! I'm in South Jordan, Utah. So if that's close enough for you to come get a couple-hundred-email me!

Cheddar Broccoli Soup

I'm so happy it's Fall! I love the cooler weather and eating soup and bread! Plus, if you take a veggie tray and everyone eats everything except the large amounts of broccoli you get, this is great for those leftovers!

1 can Cream of Chicken soup
3 cups water
3 cups milk
16 oz (1 pound) frozen broccoli or fresh (You can even set some aside or use extra and steam then mash. It will help the soup be thicker)
16 oz Velveeta Cheese Cut into smaller cubes
2 tablespoons flour or Cornstarch. (I did flour; made it a little lumpy.)
2 tablespoons butter
4-5 large potatoes peeled and cubed
About half a cup of shredded cheese I used the Mexican cheese, mild cheddar with Monterrey jack, because that was what we had in the fridge

Bring to a boil the water, milk, butter and potatoes.
When the potatoes are tender add the broccoli.
When the broccoli is parboiled add the can of soup and mix together.
Next add the Velveeta and flour
Once it is all mixed together add the shredded cheese. If you like it cheesier add more cheese

After it is done you can eat immediately or put in a crock pot if you need it later. Just don't leave it on the burner or it will burn to the bottom. This is finished in about 15 minutes! So fast and delish! We're eating this with Costco rolls. I love those!

Sunday, April 11, 2010

Sopapilla Cheescake

I thought I would make a mexican dessert with my enchiladas. I saw these on a blog a long time ago and wanted to try it because it sounds really interesting. It calls for crescent dough. At the store, I found a tube that rolled out into a sheet, it wasn't the perforated triangle kind. I used low fat cream cheese, and you couldn't tell. I try to use healthier versions of non healthy foods. Sometimes it just ruins a dish, but a lot of times I honestly can not tell a difference. I cut this recipe in half and made it in an 8x8 dish. It was better warm, but I put it in the fridge and had a square cold and it was still good. It tastes kind of like a churro.

Sopapilla Cheesecake

2 cans Pillsbury Crescent rolls

2-8oz Cream Cheese (room temperature)

1 1/2 cups Sugar

1 tsp. Vanilla extract

1 tsp Cinnamon
1 stick butter (1/2 cup real butter not margarine)

Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together. In a separate bowl blend the cream cheese, 1 cup sugar and 1 tsp vanilla (Tina used a tsp and a half, because she loves vanilla extract. I think it would be fun to try other extracts like almond extract) spread over top of dough. Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again. Melt butter and pour over top layer of crescents. Mix the reaming 1/2 cup of sugar & cinnamon together. Sprinkle cinnamon sugar mixture generously over the top. If you don’t think that’s enough cinnamon sugar on top add more its really up to you there’s no rules on this part of the recipe.

Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown. Cool, slice and enjoy!

"Healthy" enchiladas

I made these this weekend. It used low fat versions of stuff. It was actually really really good. I quite enjoyed these enchiladas. I drew the line at the tortillas though, it called for "light" tortillas. I'll have none of that. I got the mission brand jalapeno tortillas and they added a little extra flavor. Also, rotisseri chickens were on sale so I bought one of those and so these were really easy to make.

2 cups shredded chicken
1 can Old El Paso green enchilada sauce
1 can 98% (or 99%) fat-free cream of chicken (I hate this stuff too, but it tastes good in this!)
1 c. low-fat cottage cheese (just trust me-- you won't even know it's there)
1/2 tsp. garlic salt
1 tsp. cumin1 tsp. chili
powdered pepper flakes to taste
salt and pepper to taste
1/4 c. cheddar cheese (If you can find the 2% cheese use that)
10 "light" tortilla shells
Mix together all of the ingredients (except the tortilla shells) in a medium-sized mixing bowl. Put a little of the mix in each tortilla shell, roll up, and place in a 9x13 baking dish. Spread any leftover mixture over the top and sprinkle on a LITTLE bit of cheese.
Bake at 350-degrees for 20-25 minutes. Serve with olives, tomatoes, salsa, avocado, lettuce.. or anything else you like on your enchiladas!

Sunday, April 4, 2010

Greek Chicken

Cube Boneless Skinless Chicken Breast
Season with Lemon Pepper and Cavenders (Just sprinkle each all over)
Cook in a fry pan coated with olive oil
Squeeze lemon juice on top when cooked

You can do the same with boneless pork chops and it's delicious

Serve with diced onion and tomato on pita bread with cucumber sauce

Cucumber Sauce
Peel Cucumber and grate with a cheese grater
Put in a strainer and let sit for a few hours to get most the juice out
Mix nearly equal parts Plain Yogurt and Sour Cream (Just a little more yogurt)
Season to taste with Cavenders and Lemon Pepper
Add a little lemon juice

When making this you may have to experiment. Season it until is tastes good to you. You may have to call your brother in law for help!

Rice Pilaf
3 cups Converted White Rice
1 cube butter
6 cups chicken broth
Juice of 3 large lemons (add 1 more lemon if you like it extra lemony)

Melt butter in pan
Saute rice in butter until light translucent
Add rice to boiling Chicken Broth
Add lemon juice
Stir and turn heat to low
Simmer until liquid is absorbed and rice is tender (about 30-45 minutes)

Wednesday, March 24, 2010

Stuffed Braided Roll

I made this on Sunday for brunch. It was off of My Kitchen Cafe. Here's the original post. I changed the filling to scrambled eggs, ham, and cheese.

A very popular meal around my house is soft roll or bread dough rolled out and filled with simple ingredients (usually diced ham and cheese) and then braided together and baked. It is simple, filling and a unique way to change up the old grilled ham and cheese sandwich appearance.
In an effort to be creative with what I usually stuff inside the braided bread, I decided to make a simple variation on BBQ Chicken Pizza and make a bread braid out of it. Since we’ve been salivating over this new BBQ sauce, what better way to put it to use? An easy, filling, delicious meal that my kids love to help with. This particular version turned out fantastic! How can you go wrong with melted cheese, tender chicken, spicy red onions and tangy barbecue sauce all wrapped up in chewy, soft bread?
I’ve included pictures below the recipe for a quick how-to on cutting the dough strips and braiding the bread. I promise it’s easy!

Two Years Ago: Mango Lassi
BBQ Chicken BraidPrintable VersionPrintable Version with Picture
*Note: the amounts of chicken, onions, barbecue sauce, and cheese in the recipe can be altered based on your preference – simply add more or less to your liking.
*Makes 2 large braids
2 cups shredded, cooked chicken
1 red onion, sliced into thin half moons
1 1/2 cups barbecue sauce
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
Preheat the oven to 400 degrees.
After the french bread roll recipe has gone through the first rise, split the dough into two parts. Lightly cover one portion and set aside. Roll the other portion into about an 11X17-inch rectangle (I roll mine out directly on a silpat liner to make for easy transfer to the baking sheet and oven). Using a pizza cutter or knife, cut 1-inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread half of the barbecue sauce down the center strip. Top with the chicken, onions and cheese. Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal.
Place the braid on a lined baking sheet (or simply transfer the silpat liner to a baking sheet) and let rest for 15 minutes. While it is resting, follow the same steps above for the second portion of dough. Bake the first braid for 15-20 minutes (while the second braid is resting), until golden brown and bread is baked through. Remove from oven and bake the second braid.
Let the braids rest for 5 minutes. Using a serrated knife, cut braid into sections and serve warm.
Recipe Source: My Kitchen Cafe

Monday, July 13, 2009

Cute Cakes

Need an idea for a cute birthday/party cake? Check out this blog.

Friday, May 29, 2009

Father's Day

I just wanted to remind everyone that we still have a bunch of the pocket hunting knives left. They would make a great Father's Day gift. You can look here to see what they are. They make good birthday gifts too. If you are interested leave me a comment on this post. Father's Day is June 21 and it isn't too early to start thinking about it!

Tuesday, May 26, 2009

Chicken Salad Sandwich

I found this recipe because it seems like a summery type meal. I know it is chick food, but I love it and it is supposed to be just like the chicken salad at Arby's.

1 (13 ounce) canned chicken, drained (I am going to use cooked chicken breasts)
1/2 apple, sliced and chopped small
1/4 cup shredded carrot (I'll probably omit this)
1/4-1/2 cup sliced celery
1/2 cup red grapes, sliced in half
1 cup fat-free mayonnaise or ranch dressing
1/2 cup chopped and toasted pecan
2-4 leaves lettuce
1 sliced cucumber
2-6 slices bread, for sandwiches

Combine first seven ingredients in medium size bowl, stirring until moist.
Serve on bread or toast with sliced cucumber and lettuce. I am using croissants.
Spread additional dressing or mayonnaise on bread as desired.

Monday, May 11, 2009

Picky Eaters

My kids do not like to eat anything unless it is deep fried or covered in sugar (syrup counts under this) or a combination of both. Tonight I was able to trick my daughter into trying tomato soup. I put it in an orange plastic cup with a straw. It's a trick I learned from a friend. I mention that the cup was orange because this way she could not see what it was. She tried it once and was mad about the trickery but soon realized she likes it. It was so nice to add another thing to the list of approved foods for her. She especially loved dipping her grilled cheese in it and then adding goldfish crackers.

Tuesday, May 5, 2009

Free Food

If you like KFC go here to print a coupon for a free meal. It has to be done today or tomorrow.

Friday, April 3, 2009

Ruby Red Squirt Chicken

This is so easy, and believe it or not, it tastes really good. It looks nasty, but trust me, it's good.

Boneless skinless chicken breasts
Ruby Red Squirt
Soy Sauce

I didn't put exact amounts because you can make as more or as little as you want very easily.
Put your chicken in a bowl or Ziploc bag
Pour in enough Ruby Red Squirt to cover the chicken
Add a bit of soy sauce, if you like a salty flavor add more if not add less
Put in fridge to marinate, I'd make it in the morning and let it sit for 6-8 hours, the longer the better!
Cook it on a BBQ

The reason I think it looks gross is because the Squirt turns the chicken pink. It's unnatural!

Thursday, April 2, 2009

Three Columns

If anyone reading this knows how to make a three column template will you please email me I’d really like to add a third column for a new idea I have! Thanks!

Monday, March 30, 2009

Cornflake Chicken Drumsticks

In our town there is a contest call The Meltdown. My husband and I are in it. It's a weight loss thing and I really hate it now. But my hubbie is always on the lookout for healthy stuff to eat, I like greasy, fried fattening things! This sadly is not one of those. It seems to me like a healthy version of fried chicken.

24 small chicken drumsticks (I am going to use boneless skinless breasts)
1 qt milk
4 eggs
1 pint flour (That's about 2 cups, who says a pint of flour?)
2 cups crushed cornflakes

Preheat the oven to 400 degrees
Mix the milk and eggs in a bowl
In a separate bowl mix the flour and cornflakes
Dip each piece of chicken in the egg mixture then coat with the cornflakes
Place the chicken on a sheet pan and bake for 25 minutes until they are cooked though and golden brown.

This came out of the March 2009 issue of Men's Health

Friday, March 27, 2009

The Winner Is...

I really like Who thought of that? The winner for the hand soap is:

Random Integer Generator
Here are your random numbers:9
Timestamp: 2009-03-27 17:10:26 UTC

Sarah said...
Yay for soap! Enter me in your contest!
March 21, 2009 8:54 AM

Sarah also became a follower. You have until Monday to post a comment here or email me letting me know you saw that you won. (Even though she's a friend she still has to play by the rules!) Once I hear from you I'll get you the soap!

Thanks everyone who entered, and a double thanks to those of you who are now followers. Recipes will start again on Monday!

Friday, March 20, 2009

The Next Giveaway-Soap

My kids have RSV. That's been one of the main reasons I haven't posted. I had a fun little deal for St. Patricks day. My husband has been emailing me recipes while he should be working and I've been introduced to the most amazing blog ever. If you haven't already please check out The Pioneer Woman. I'm infatuated. But there is one even better, if you only want to eat cake and cookies. This woman is Bakerella and she is right up my alley. But I digress. This month I have been so tired and annoyed by illness! I am waiting for the day the four of us are healthy all at the same time! So in honor of cold and flu season, this month's giveaway is a bottle of Bath and Body Works Warm Vanilla Sugar Anti-Bacterial hand soap. I tried to get them to donate, but it was kind of a circus to get a $3 bottle of soap donated, not worth it. So I just bought one. Washing your hands is an important step of the cooking process that's how I am making the connection between soap and a dinner blog! Plus, who doesn't love this soap? It's at all my sinks at home. This flavor or should I say scent is my husbands favorite. It's pretty neutral so I thought I couldn't go wrong with it.

Simple rules for this one:

1. Leave your name as a comment on this post

2. Check back next Friday March 27 to see if you won

3. For a second chance to enter become a follower of this blog. It's over on the right side. If you already follow this blog (there aren't many yet) just leave your name and I will enter you again, but please mention to me that you already follow.

Please keep in mind if you win I will need you to email me your address when the contest is over.
Also, if you read this blog and have never received an email from me and would like to, please send your email address to I usually only send emails to let you know of giveaways, I'm not a stalker.

Saturday, March 14, 2009

Saturday Sweets

Last summer a friend made this for my family. It was sooooo good. So I made it for a group of my friends and it was a total hit. I'm on a "diet" right now. I try to eat healthier, that's all. So I made my own little variations on it.

1 Box Mix of brownies
You'll need the eggs and water that the box calls for, but replace the OIL with APPLESAUCE

Make the brownies according to the package, but like I already said use applesauce instead of oil.
Once the pan brownies cool, slice bananas on top.
Cover the bananas and brownies with fat free Cool Whip.
Top with strawberry halves.

It's so easy and so good. I call it chocolate made healthy! Ha ha!

Friday, March 13, 2009

Friday the 13th... Steak Bites with Bloddy Mary Dipping Sauce

I wanted to be a little festive today after all it is Friday the 13th. Ooohhh Scary! I searched for freaky foods and scary foods. Of course the majority was for Halloween. I didn't want pumpkin or bat type stuff but I did find this recipe here. It's from Rachel Ray, I don't love her like most people do. I think she's OK, but I hate how she says EVOO and when she says sammie, my husband turns the channel. Dumb I know, but I think she's obnoxious. She does make some tasty stuff though. Enough of my opinions, moving to the recipe already!

1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
1/2 cup vodka (We don't drink and I don't have vodka. I hope it will work without if my friend doesn't have any. If you don't drink either but have access, the alcohol will burn off. I guess it's for the flavor.)
2 tablespoons Worcestershire sauce
2 teaspoons hot pepper sauce
1 cup tomato sauce
1 rounded tablespoon prepared horseradish
Salt and pepper
1 1/3 pounds beef sirloin cut into large bite-sized pieces, 1 by 2 inches
Steak seasoning blend or coarse salt and black pepper
6 to 8 inch bamboo skewers

Heat a small saucepan over medium heat.
Add oil and onions and saute 5 minutes.
Add vodka and reduce by 1/2.
Add Worcestershire, hot sauce, tomato sauce and horseradish.
Stir to combine the dipping sauce and return the sauce to a bubble.
Add salt and pepper and adjust seasonings.

Heat nonstick skillet over high heat.
Coat meat bites lightly in oil.
Season with steak seasoning blend or salt and pepper, to taste.
Cook the meat until caramelized all over, about 2 minutes on each side.

Transfer dipping sauce to a small dish and place at the center of a serving platter.
Surround the dip with meat bites and set several bamboo "stakes" or skewers along side meat.

Now here's the deal. I really like steak cooked on the BBQ. I like that flavor...a lot! So, that's how I am going to cook mine. I will cut the steak first and put a piece of foil down on the grill to put the meat on so it won't fall through.

Monday, March 2, 2009

Roasted Chicken

I found a totally wonderful book at the library last week. It's called Frickin' Fabulous by Clinton Kelly. It has some tasty recipes in it. I'm only going to post one maybe two, so you should get the book to see the rest. It's not just recipes, there is other fabulous stuff too. But let's get on with the recipe.

1 Roasting Chicken (4-5 pounds)
A bunch of fresh herbs (Sage, Thyme, Rosemary, or a combo of the all)
1 Lemon
Butter Softened (about 2 Tbs)
Salt and Pepper

Preheat oven to 425 degrees
Rinse the chicken inside and out
Towel dry the chicken
Put the lemon inside the chicken
Put the herbs inside the chicken (I could only find fresh thyme and rosemary so that's what I put in the chicken)
Rub butter on the chicken
Sprinkle with salt and pepper (I had dried sage so I sprinkled it on also)
Roast for 20 minutes
Reduce heat to 350 and cook for an additional 15 minutes per pound (A 4 pound chicken will cook for an additional one hour, a five pound needs 1 hour fifteen minutes)
Remove from the oven and let sit for 15 minutes

Monday, February 23, 2009

Elk Roast in Foil

A while back I posted a recipe for Deep Dish Hunters Pie. I had a couple emails saying thanks for the recipe. I can't stand wild game. It smells funny. But to each their own. A few years ago after my husband shot an elk a friend recommended this. I will admit I never tried it. But I came across it online here today and thought I'd post it.

Three to four lb. roast
1/2 pkg. of dry onion soup-My friend actually said use a whole packet

Preheat oven to 425 degrees.
Place roast on piece of heavy duty aluminum foil.
Sprinkle 1/2 pkg of dry onion soup over meat.
Bring edges of foil together and seal tightly.
Place in shallow roasting pan and bake for 2 to 2 1/2 hours.
There will be ample juice collected inside foil which can be thickened for gravy.

I know you can make this in a crockpot too. I'd add a little water in the bottom with the roast.

Friday, February 20, 2009

And the Winner Is...

Random Integer Generator
Here are your random numbers:9
Timestamp: 2009-02-20 17:10:49 UTC

Number 9 is the winner this time: Gloria

You have until Monday to email me your mailing address at or I will draw another name.

Thanks everyone who entered this drawing. Check back soon for another!

Thursday, February 19, 2009

Ravioli Casserole

My sister found this recipe on another blog. It's called Real Mom Kitchen. It's a great blog, you should check it out. She has pictures too. But, my sister made this for dinner on my mom's birthday. It was good. Plus, it looked really easy to make! It's a lot like a ravioli lasagna.

1 jar (28 ounces) spaghetti sauce
1 package (25 ounces) frozen cheese ravioli, cooked and drained-You can also use fresh
2 cups (16 ounces) small curd cottage cheese
4 cups (16 ounces) shredded mozzarella cheese
¼ cup grated Parmesan cheese

Spread ½ cup of spaghetti sauce in an ungreased 13 x 9 x 2 inch baking dish.
Layer with half the ravioli, 1 ¼ cups of sauce, 1 cup cottage cheese, and 2 cups mozzarella cheese.
Repeat layers.
Sprinkle with Parmesan cheese.
Bake, uncovered, at 350 for 30 to 40 minutes or until bubbly.
Let stand 5 to 10 minutes before serving.
6 to 8 servings.

I think the secret to this is choosing a good ravioli. Use one that you've tried and know tastes good! You can also use a meat or spinach ravioli, we just like cheese. You just cook it according to the directions on the package. Also, be sure to use cottage cheese NOT ricotta. My sister bought ricotta by accident, it wasn't bad, but I think cottage cheese would be way better. One other thing, I love fresh stuff, so use fresh Parmesan, it's worth the little extra cost and work!

Monday, February 16, 2009

Teriyaki Bowl

I just love having a husband who loves to cook. He is always on the look out for new stuff to try. He came across a new sauce. It is the KC Masterpiece brand Marinade, Honey Teriyaki with Sesame. It's a 30 minute marinade. I love it!

Here's what you need:
1 bottle of the Honey Teriyaki with Sesame Marinade
1 boneless skinless chicken breast per person
Minute rice
Broccoli (I used frozen this time)

While it is a 30 minute marinade, I actually let mine go for a couple days. Just marinate it at least 30 minutes-in the fridge. Obviously, the longer you go, the more flavor you'll get.
I put my chicken in a Ziploc with about a cup of marinade.

Even though it was snowing, I cooked them on the BBQ! It tastes so good!
Once it is cooked, bring it in and cut it into bite size pieces.

When you are making your rice, plan for 2 servings per adult and follow the directions on the box.

Since I used frozen broccoli, I put in a microwave safe bowl with water on the bottom and covered it. I put it in the microwave for a few minutes to steam heat it.
If your using fresh, steam it on the stove top.

Now I hate when you go to a restaurant and you ask for extra sauce and they bring it to you straight from the fridge cold. My meal is warm, I want warm sauce.
Pour some of the marinade in a bowl and heat it in the microwave, just so it's warm.

To assemble:
Put rice in a bowl and kind of toss with the warm sauce-just enough to coat the rice
Add chicken and toss that into the coated rice
Add broccoli on top
If you like more sauce add more.

One thing I would do different next time is add some more sesame seeds. I love those, but since I don't keep those in stock, we didn't have them!

Saturday, February 14, 2009


I've got another item for a giveaway. A friend of mine from high school used to sell Pampered Chef. She had a leftover orange peeler. Thanks so much Erin! I love these things. It makes peeling oranges so easy! There is only one, so there will only be one winner this time. All you have to do is leave your name in the comments. Check back next Friday, the 2oth to see who has won. You'll have until Monday to claim your prize. Just send your address to For extra chances to win send an email telling me about any recipes you've tried from this website and what you thought, good or bad. For each story you'll get an extra chance to win.

Friday, February 13, 2009

Fix it and Forget it Friday

Wow, it's been a long time since I've done one of these! My friend Becki told me about this little charmer.

2 Cornish game hens OR 1 whole chicken
1 bottle of Kraft Zesty Italian salad dressing

Put chicken/s in crock pot
Pour salad dressing over top
Cook on high 4-6 hours

This is the part I am totally unsure about. She adds minute rice right in the crock pot 10 or so minutes before she is ready to serve the chicken. She said the juices and dressing cook the rice. I'm more comfortable making it on the stove, extra pan and all. I like that the box tells me how much rice and how much water. If I tried to guess how much rice to put with the chicken, I'd have a mess. If you try this and add the rice in the crock pot, let me know how it went and how much rice you put in!

Wednesday, February 11, 2009

Chicken Tortilla Soup

This recipe was submitted by LaDona. I love that name by the way. I just want to say it again and again. LaDona! Anyways, thanks for the recipe! I'm glad to see someone is still checking this blog after I was such a slacker!

2 Chicken breasts, cooked and chopped
1/2 onion, chopped and sauteed
1 clove garlic, minced
3 cans chicken broth
1 can corn, drained
1 can black beans, drained and rinsed out well
1 can petite tomatoes with green chilies
1/2 cup salsa

Combine ingredients in pot and bring to a boil. Simmer until served. Makes about 8 good sized servings.
She likes to serve this over tortilla chips & shredded Monterrey cheese. You can also top this with sour cream & black olives or what ever sounds good. This is also delicious as left overs. Enjoy!

I've never heard of petite tomatoes, can someone enlighten me?

Monday, February 9, 2009

A Lesson in Italian-Gnocchi

So a long time ago I said I was going to post this recipe. Here is finally is. They are called gnocchi, you say it like this: Yo-Key. Typically this pasta is made with potatoes. I learned from a little old Italian man that there is a simpler way that tastes just as good.

2 cups flour
1 tub of ricotta cheese (the smaller size) I was told I said ricotta wrong here is the proper way Ri-Coat-a
A few shakes of Salt and Garlic Powder
Grated Parmesan Cheese (Fresh is better)

So you add all the stuff together, minus the cheese
Knead it until it forms a dough ball
Add enough cheese to cover the top of the dough maybe a little more if you like it, I do.
Knead in the cheese

Now take little sections of it and roll them out like a snake, they should be the thickness of you little finger
Cut them into 3/4" sections
This part is kind of tricky to explain. You're going to take a fork and turn it around so the curve is out. Roll the pasta down the for to create ridges. This will help hold sauce on it.
Cool in fridge for about 10 minutes.

Add to boiling water
Cook about 5-10 minutes, or until they are floating at the top
You should test one to be sure it is cooked how you like

Top with marinara or Alfredo sauce. We like to use the pork marinara sauce I posted previously.

Monday, February 2, 2009

Chicken, Cheese and Broccoli Soup

I found this recipe in a church newsletter. It came from a friend of mine. We'll be trying it this week.

1/2 lb. finely chopped mushrooms
1 finely chopped onion
6 cups water
6 chicken bullion cubes (If you buy the powder bullion, I think 2 tsp=1 cube)
8 oz. angel hair pasta broken up
1 lb. cooked chicken, cubed
Cooked Broccoli (The recipe doesn't say how much, start with a cup and add more if you want. I like a lot of broccoli in soups like this.)
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic salt
2 lb. Velveeta cheese, cubed
6 cups milk

Saute onions and mushrooms in 2 Tbsp butter
Add water and bullion
Boil until dissolved
Add pasta
Boil for 3 minutes
Add cooked broccoli, chicken and seasonings
Add cheese and milk
Cook on low heat until cheese melts-stir frequently so it doesn't burn on the bottom

Back in the Saddle

It's been a long time since I posted last. My sister made me aware of this! So I'm getting back on top of it and have some new dinner ideas to share. Enjoy!

Thursday, December 18, 2008

Spaghetti Sauce

This is a recipe that was given to me by one of my favorite people in the world. He is my butcher and is soon retiring. I am so sad about that!

3-4 pounds pork (Ribs or Pork Chops) If you use ribs, cut into 2-3 rib sections. I used chops that the butcher cut for me. He cut one chop into 4-6 pieces. He even cut the bone. I am using boneless chops next time.
Olive Oil
Salt, Pepper, Garlic Powder
Tomato Sauce
Italian Seasoning

In a fry pan heat enough olive oil to coat bottom of pan, plus a little extra
I trimmed the fat off the meat
Brown the meat
Season with salt, pepper and garlic powder
Add tomato sauce. I used 4 small cans and 1 large. The small cans were flavored with basil and oregano I think. I also had to add about a cup of water.
Add Italian Seasoning
Simmer 4+ hours. I Let mine cook around 5.5 hours
Serve over cooked pasta

This is so easy! I served it over homemade gnocchi. I'll have that recipe tomorrow. It was also easy, but took a lot of time!

Wednesday, December 17, 2008

I'm Back

After a long absence, I downloaded a virus and the computer was being fixed, I'm back. If anyone is still looking at this blog, check back for an amazing spaghetti sauce. It tastes great and is as easy as opening a can!

Tuesday, December 2, 2008

Cafe Rio Taco Tuesday

Emily sent this to me. I don't know how to explain it other than it is Cafe Rio goodness! This is three separate recipes for one meal. They all use pretty common ingredients. The most exotic is tomatillos. I have never used them personally, but my husband has. If we can buy them in the small town we live in, I know you can get them anywhere. Thank you so much for taking the time to send this!
I'll be posting in a few days, maybe a week, the next giveaway.

Cafe Rio Chicken
1 small bottle Kraft zesty Italian dressing (I use Kraft Free)
1 T chili powder
1 T cumin
3 cloves garlic, minced
5 lbs. chicken (I use tenders)

Put chicken in a crock pot
Mix the rest of the ingredients together
Pour over top of the chicken
Cook on low for 4 hours
Shred chicken with 2 forks, and then cook for 1 more hour

Cafe Rio Rice
3 c. water
1 T chicken bullion (or use chicken broth instead of water)
2 t minced garlic
1/4-1/2 bunch cilantro
1/2 can green chile's
1/2 t. salt
1/2 T butter
1/4 onion
1 1/2 c rice

Blend cilantro, green chile's and onion together in food processor or blender
Bring water to boil, and add all ingredients
Simmer covered for 30 minutes

Creamy Tomatillo Dressing
3 fresh tomatillos husked, washed, quartered
1 pkg. Buttermilk ranch dressing
1 c. mayo
1/3 to 1/2 c. buttermilk
1 c. fresh cilantro
2 garlic cloves, crushed
1/2 t. cayenne pepper
fresh lime juice to taste (1-3 T)
Cumin ( a few sprinkles)
2-4 drops green Tabasco
1-2 T sugar

Mix all ingredients in blender
The buttermilk is depending on how thick you want it
A lot of the ingredients are determined on how you like it! So, taste it and go from there!!!
This dressing doesn't last long in the fridge. So, use it up quick!

My husband will love this. He loves Cafe Rio.

Monday, December 1, 2008

Turkey Soup

This year Thanksgiving was at our house. The first holiday we've had in our home! It was fantastic. Does anyone have a left over turkey carcass? We sure did. Our turkey was 31 pounds! Saturday afternoon was spent putting the remains to good use and here's how.

Leftover turkey bones
Carrots (I like to use the big carrots, not the baby kind)
Leftover gravy
Salt and Pepper
Chicken Bouillon
Leftover turkey meat
Bag of noodles

Put the turkey in a big pot. It can have the skin and meat still on it. (Wow that sounds gross)
Add enough water to cover or a little less
Peel and cut up the carrots. They don't have to be perfect, you'll throw these away
Cut up the celery
Cut the onion
Put all veggies in the pot
Add your gravy if you have any
Put it on the stove to boil
We let our cook for well over two hours We wanted to get the full flavor
Add salt and pepper to taste. You can also use garlic powder and/or onion salt
If it isn't as strong as you would like, add chicken bouillion
In the meantime you can be slicing up new veggies
Once you have a good flavor take it off the stove
Strain the broth into another pot
Throw everything else but the broth away
Add your fresh veggies to the broth
Throw in your leftover turkey meat
This is the point where some people like to get fancy and add homemade noodles Thing is, you can buy noodles that are just like homemade I like them Whichever you choose throw them in now
Cook this until the noodles and veggies are soft

This does take a bit of work but is sure beats eating cold turkey sandwiches for a week! We made a ton of soup which I intend to freeze. My sister is going to school so I will stock her freezer as well as mine with the soup. If you do this, do NOT add the noodles. You can do everything but that. Add the noodles when you are actually going to eat it. If you freeze them they get mushy and gross.

Friday, November 28, 2008

Fix It and Forget It Friday

Tis the season for seasonal food! Cranberries are a big thing this time of year right? So let's try this! There are also some spices that fit in with seasonal tastes!

3-4 lb. pork roast
salt and pepper to taste
1 cup ground or finely chopped cranberries
1/4 cup honey
1 tsp. grated orange peel
1/8 tsp. cloves
1/8 tsp. ground nutmeg

Sprinkle roast with salt and pepper. Place in slow cooker.
Combine remaining ingredients. Pour over roast.
Cover. Cook on low 8-10 hours

This has a mixture of tastes sure to impress any dinner party! Add a twice baked potato and you'll be a hit!

Wednesday, November 26, 2008

Hawaiian Pork Sandwich

This is the first recipe submitted by a guy! He's been a friend of mine for a long time, we lost track of each other for a couple years, but thanks to the wonderful Facebook we're back in contact, good thing, because these sandwiches sound amazing! This is a crock pot recipe, but I'm doing it today!

Pork Roast
Sweet and sour sauce
1 can pineapple rings
Yellow or green onion, chopped
Sandwich style rolls

Rub the roast with the sweet and sour sauce, you can let it marinate over night
Put in crock pot with 1/4 cup water and 1/4 cup pineapple juice (from the canned pineapple)
Add onion
Cook on high 1 hour
Turn to low for 8-10 hours
Once it is cooked shred the meat mixing the onions in with it
Add more sweet and sour sauce until it is the consistency of a pulled pork BBQ sandwich, but be careful to not overdo it
If you like a little kick add crushed red chili
Serve on roll with a slice of pineapple

Thanks Ty, can't wait to try these, once I'm sick of turkey of course!

Tuesday, November 25, 2008

Taco Tuesday

My favorite thing for dinner is breakfast. I love breakfast foods. So, here's to breakfast!

Breakfast Burrito:
1 Egg for every burrito you'll need
1 Package bacon or sausage your favorite kind
1 Package flour tortillas, warmed
Grated cheddar cheese
Sour cream
Hot sauce

Scramble the eggs
Cook the meat
Assemble your burrito, eggs first, then meat, top with cheese
Roll up
Add a little sour cream to the top with hot sauce

Friday, November 21, 2008

Fix it and Forget it Friday

It's been a long week for me. Hence, not so many posts! I came across this is one of my cook books and it is perfect for times when you are busy!

4 boneless skinless chicken breast halves
1 can cream of chicken, celery OR mushroom soup (10 3/4 oz.)
1/3 cup milk
1 package Stove Top stuffing mix and seasoning packet
1 2/3 cup water

Place chicken in crock pot
Combine soup and milk, pour over chicken
Combine stuffing mix, seasoning packet and water. Spoon over chicken
Cover. Cook on low 6-8 hours

While this has the meat and a side in one, I'd add a vegetable for good measure.

Tuesday, November 18, 2008

Taco Tuesday

If you're in a pinch, this is so easy! I usually have all this stuff at home because we eat it in different ways!
Bean and Cheese Burritos

1-2 cans refried beans
1 package flour tortillas
Shredded cheddar cheese

It best to first heat beans through on stove top
Put beans down the middle of tortilla and top with cheese
Heat in microwave until cheese is melted
Roll up like a burrito

We like to have sour cream on the side to dip. It's good with just a plain old green salad.

Monday, November 17, 2008

And the Winners Are...

OK, the drawing for November is closed. You now have a week to send me your address so that I can mail your prize.
The winners are :
Random Integer Generator
Here are your random numbers:8 3 9 6 12
Timestamp: 2008-11-17 18:27:08 UTC
Amber said...
I would love to be entered!Amber
Erin said...
I have seen these in the store, but hadn't given them a try yet. What a great opportunity to try them!P.S. I will e-mail you one of my favorite easy recipes...
Nichole said...
Oh enter ME...I have been wanting to try the produce bags!! You're the best!Nichole ;)
#6Brandi and Shawn said...
I want to win win win!!!
You have until Friday to get me your addresses before I choose a new winner!

Saturday, November 15, 2008

Saturday Sweets

Have you ever seen the blog cake wrecks? I think it is hilarious! So all week, she finds awful cakes, posts a picture and comments about it. On Sundays, she has something called Sunday Sweets. It's one day out of the week where the cakes are fabulous. You really ought to check it out. Anyways, I take Saturday and Sunday off for the whole meal preparation. So I don't post on here either. I was emailed a cookie recipe and thought if anyone else wants to send "sweets recipes" I'll post them on Saturdays. We'll call is Saturday Sweets. This will be mainly for all of you to share your recipes. I'll put on one occassionally, and if I don't get a new recipe, we'll just skip it.

So here's the first. My friend from high school sent this one. She calls the EST cookies. As in easiEST, yummiEST, and fastEST. She also had this to say about them:
"So I know you have mostly posted Meal time items but I consider these cookies Meal time helps because they take so little time to make and leave me with plenty of time to make dinner!!"
Thanks Girl!

1 box of cake mix ANY flavor ANY brand
1/3 c. oil
2 eggs

Preheat oven to 375 degrees.
Mix all ingredients together until smooth. The mix will have a thick consistency.
Roll into one inch balls and place on cookie sheet 2 inches apart.
Take the bottom of a drinking glass dipped in flour and flatten the balls down.
Bake for 6-8 minutes.
Let cool on the cookie sheet for 1 minute before removing.
Frost after 5 minutes with any flavor frosting you want!
You can make ANY combination of cookie you want (Chocolate on Chocolate, Rainbow cake mix with Rainbow frosting, Spice cake mix with cream cheese frosting).
These are SO tasty and SO worth the LITTLE amount of time it takes!

Let me just add my two cents. If you make the Devils Food Cake buy the cream cheese frosting. Frost one cookie and top with another. It's a little homemade Oreo!

Thursday, November 13, 2008

Corn Dog

I noticed that I use a lot of hotdogs on here. I guess I find them so versatile! Have you ever tried to make a homemade corn dog? I think they are awesome! I used a fryer and that made it so easy, but I bet you could try to fry them on the stovetop. I wonder what they would be like baked. If you try that, let me know, it would be a lot healthier. So here's how I did it.

Hot Dogs (Again, I like High Grade)
Corn Bread Mix (I used the cheap Jiffy Mix stuff and it was great, but any would work)
Vegetable Oil

Heat the oil
Mix the corn bread how it says on the package
Coat hot dogs in the batter
Fry until golden brown

I used skewers, but they were actually more of a hassle than it was worth, tongs work a lot better. If you want smaller corn dogs cut the hot dog to the size you want. We had friends over for this, real gourmet meal right? But we also made homemade french fries and fry sauce to go with it. If you want to try something new to dip both in, add equal parts sour cream and mayo, not miracle whip. It's awesome!

Wednesday, November 12, 2008

Cream of Broccoli Soup

This recipe comes from Erin. Thanks for the recipe and I'll put you down for a second time to the drawing the month. Thanks for the recipe! I forgot to mention that this only takes about 20 minutes start to finish and her kids will eat it! That's a good thing to remember! Thanks for reminding me!

Cream of Broccoli Soup

About 5 cups of water
1 head of broccoli
3-4 chicken bouillon cubes
About 2 cups milk

1/2 cup butter (no substitutes)
1/2 cup flour

1 cup cheddar cheese OR
1 can cheese whiz OR
1 cup Velveeta

Put the water, broccoli cut into small pieces, and bouillon cubes into a large pot. Boil until broccoli is cooked (about 10 minutes). Pour in the milk, turn heat down to medium and heat until the milk is warm.

In the meantime, melt the butter in a saucepan on medium-medium/high. Add the flour and stir it together. Let simmer while stirring frequently for 3-4 minutes. Stir butter/flour mixture into the broccoli water. Stir until somewhat thick. (Do not let it boil or if you use real cheese it will curdle.) Add the cheese, cheese whiz or Velveeta. Use white pepper and seasoning salt to taste.

Serves 6ish

This would be good in a bread bowl too. I love that!

Tuesday, November 11, 2008

Taco Tuesday

Cheesy Tacos

1 lb. ground beef
1/4 cup water
1/4 cup taco seasoning
1/2 lb. (8 oz.) Velveeta Mild Mexican Cheese with Jalapeno Peppers, cut up
1 pkg. hard taco shells, warmed
1 cup shredded lettuce
1 chopped tomato
1 cup salsa

Brown meat in large skillet, drain
Stir in water and seasoning mix
Add Mexican Velveeta
Cook on low heat until Velveeta is completely melted, stirring frequently.
Spoon evenly into the taco shells
Top with lettuce, tomato and salsa

Friday, November 7, 2008

November Giveaway

It's already time for another contest. Ziploc sent me 5 coupons for Up to $3.00 On any Ziploc Zip n' Steam Cooking Bags, Ziploc Vacuum Bag Refills or Ziploc Produce Bags. I checked at our local Wal-Mart and this coupon will get you 1 of 2 size Zip 'n Steam bags; 10 of the medium or 7 of the large. I didn't look for the others because I really like the Zip 'n Steam. These bags are actually really cool. There will be 5 winners this month as I planned to give all 5 away this month instead of one a month for five months, where is the fun in that?
Here's the rules for this month:
1. Post your name, you can use your first name only if you want, on this post
2. I will use again to pick 5 winners and will post whatever the winners posted here on Monday November 17
3. Those winners will have until Friday the 21st to email me their mailing address at
4. If I don't hear from the winners, I will go back to to start the process over again the following Monday. This way, there is no personal info posted for the world to see.
Want an extra chance to win?
Send me your favorite recipe at

Fix it and Forget It Friday

Have you ever made a Cornish game hen? These were intimidating to me! I like the whole boneless skinless no work chicken breast. But then we tried the game hen on a BBQ and they were amazing. I'll have to post that next week. But I found this at It sounds fast and good. I love stuff in the slow cooker. It is always so tender and flavorful.

2-4 Cornish hens
2 cans (14 oz) chicken broth
4 cloves garlic, minced
1 1/2 teaspoon lemon pepper seasoning

Season hens with lemon pepper, salt and sprinkle with minced garlic
Pour chicken broth in crock pot and carefully set hens into the broth
Crock all day on low more than 5 hours

Serve with rice. Minute rice of course!!! And some steamed veggies.

Thursday, November 6, 2008

Angel Hair Tuna

I also found this on Taste of Home. It has tuna, which I like, but the old hubbie does not. I will have to make this when he's away.

2 packages angel hair pasta with Parmesan cheese dinner mix (You know like a Lipton or Pasta Roni)
1 can tuna, drained (Use 2 cans if you want a little extra tuna taste)
1/2 teaspoon Italian seasoning
3/4 cup crushed butter-flavored crackers (about 15)
1/4 cup butter, melted

Prepare pasta dinner mixes according to package directions
Stir in the tuna and Italian seasoning
Transfer to a large serving bowl; cover and let stand for 5 minutes to thicken.
Toss cracker crumbs and butter; sprinkle over the top
(I'm going to skip the crackers. I don't know, it seems weird)

Wednesday, November 5, 2008

Fix It and Forget It Friday

Missing the summer days yet? One of my favorite things of summer is BBQ! I really enjoy the flavor of a good BBQ sauce. But just because it is cold it doesn't mean we can't enjoy that all winter too! And on top of it, this is so easy!

8 pork chops-I realize by leaving the bone in you get more flavor. I like boneless pork chops so much better. Either way, they taste good.
1 cup (or more) BBQ or sweet and sour sauce

Cover just the bottom of the slow cooker with sauce with 1/4 cup water
Brush each chop with sauce, then place in slow cooker
Cover and cook on low 7-8 hours

Chili Dog

So after yesterdays "creative" Taco Tuesday, it got me thinking about hot dogs. I said yesterday that I really like high grade hot dogs. Let me just tell you all, they are so worth the extra cost. Once you buy them, you won't want any other again!

As many hot dogs as you have people. If you do use high grade plan on one per person. Even big eaters usually won't eat two whole dogs. Maybe one and a half!
1-2 can chili. I really like Nalley
Enough buns for dogs. When I make these, I like to buy the big crusty deli rolls.
1 bag grated cheese

Cook your hot dog how you like it. BBQ, microwave, boil, broil whatever suits you.
Heat the chili through on medium heat on the stove
Cut rolls in half
Put dog in roll and top with chili and cheese

Oh, I can't wait to have these! I like that these are so easy and anything goes with it. Baked fries, or fry them up. Chips or salad. Or a salad from the deli!

Tuesday, November 4, 2008

Taco Tuesday

I've used up all my ideas for Taco Tuesday, but then I found this on Kraft Foods. I don't know about it! It may be really good for kids, who knows? I love hot dogs, especially high grade hot dogs, so this might be good.

1 package hot dogs
1 package taco shells
1 bag shredded Cheddar Cheese
1 bagshredded lettuce
1 chopped tomato
1 jar taco sauce

Put hot dog in taco shell
Wrap loosely in paper towel
Microwave for 45 seconds to 1 minute or until heated through
Top with cheese, lettuce, tomato and taco sauce

Monday, November 3, 2008

Deep Dish Hunters Pie

So October marks the deer hunt around here and many men and women have slayed the beast! I figure that many of us may have freezers full of deer or elk meat this time of year so here's one that sounds as good to me as you can get when eating wild meat! By the way, I found it at Taste of Home. There are a lot of ingredients, but I guess that's how you get the wild taste out of the meat! Also, it seems a lot like shepards pie.

1 1/2 pounds potatoes, peeled and cubed
3 garlic cloves, minced
1/4 cup milk
1 Tbs butter
1/4 tsp dried rosemary, crushed
1/2 tsp salt
1/8 tsp pepper
1 cup sliced fresh mushrooms
1 cup sliced carrots
1/2 cup chopped onion
1/4 cup chopped green pepper
1 Tbs butter
2 cups cubed cooked venison
1 1/2 cups beef broth
1/4 tsp dried thyme
1/8 tsp ground nutmeg
3 Tbs all-purpose flour
3 Tbs cold water
1/3 cup shredded cheddar cheese
2 Tbs minced parsley

Cook potatoes in boiling water until tender
Drain and mash
Add the garlic, milk, butter, rosemary, salt and pepper
Set aside.
In a large skillet, saute mushrooms, carrots, onion and green pepper in butter until tender
Add venison, broth, thyme and nutmeg
Bring to a boil
Reduce heat; cover and simmer for 25-30 minutes or until meat and vegetables are tender.
Combine the flour and water until smooth
Stir into skillet
Bring to a boil
Cook and stir for 2 minutes or until thickened
Transfer to a greased 13x9 baking dish
Spread mashed potatoes over the top
Bake, uncovered, at 350° for 30-40 minutes or until bubbly
Sprinkle with cheese
Bake 5 minutes longer or until cheese is melted
Sprinkle with parsley

Friday, October 31, 2008

Happy Halloween

It's been a busy week for us! I'll be back Monday with meal ideas! Happy Halloween and let the Holiday Season begin!

Tuesday, October 28, 2008

Taco Tuesday: Navajo Taco

This is a little harder...but not too bad and tasty.

Rhodes Dinner Rolls Enough for however many scones you need (Thawed, but still cold)
1-2 cans chili
1 Bag Shredded Cheese
1 Bag Shredded Lettuce
1 Chopped Tomato
1 Can Sliced Olives

Sour Cream
Hot Sauce

So here's the hardEST part making the scones
Heat some vegetable oil to fry these babies up. I use my wok, it's deep and big enough to fry three at a time. (I need one of those cool fryers.)
When they are all thawed, flatten them out
Then fry those bad boys up. The oil has to be hot. Drop one drop of water in, if it pops and sputters, the oil is hot enough.
Fry one side until it is light to medium brown. I like them lighter than my hubbie does.
Then flip it over and fry the other side.
That's it, not so hard.

Meanwhile heat you chili up in another pan
Cook on medium until heat through

Assemble your taco:
Top with sour cream or whatever

This is another one of those on dish dinners, you've got all you need with the Navajo taco. No sides needed.

Monday, October 27, 2008

Quick and Easy BBQ Chicken Sandwiches

So I messed up on Friday, it wasn't a fix it and forget it. Sorry. I posted a bunch and scheduled them. My bad. But Fridays are still fix it and forget it from now on!

Now, I have to say how excited I am that you are looking at this blog. It's so fun to get recipes from everyone so keep them coming! I know you have a meal that you turn to in emergencies!

This recipe comes from Amber is West Jordan, Utah. It sounds so simple Thanks so much.

Thinly sliced chicken lunch meat cut into strips
1 bottle of BBQ sauce (She likes Famous Daves, me too.)
Kraft Cheese slices
Hamburger buns

Heat a sauce pan on medium
Put in BBQ sauce and chicken
Cook on medium until heated through
Place on buns and top with cheese

Ok, she was even so nice to add they eat this with chips and green salad. I think some oven baked fries would be nice too.

I'll be posting the next giveaway the first of November.

Saturday, October 25, 2008

And the Winner Is...

From the winning number is:

Random Integer Generator
Here are your random numbers:

Timestamp: 2008-10-25 15:28:06 UTC

Here is what number 2 posted:

Amy said...
I love the quick stir pitcher!!!!! But I'm poor so I had to buy a generic and it's not as great. Please pick me!
Amy Dimick

October 20, 2008 6:13 PM

I know Amy, so I'll get the prize to her. Thanks to everyone who entered! Also, thank you to Liesel Steele for donating the Quick Stir Pitcher. Remember her for all your Pampered Chef needs!

I've also gone through and deleted all comments for this post. I realized that many of you might not want your email addresses available like that! Next months giveaway will be done differently! And yes, there already is a prize for next month, and we'll have 5 winners! That's right, 5! Keep checking this blog for recipes and your chance to win next month! Also, please send any recipes you want to share to If there is anything you would like to see a recipe for send it there too!

Friday, October 24, 2008

Another Sloppy Joe

In my new love for sloppy joes, I've found another way to enjoy them. Don't roll your eyes if you've been doing this for years, this was a first for me! My friend Amy made these for dinner Wednesday night and I love them! This would make a good snack too.

1 lb. ground beef
1 can Manwich
1 tube Pilsbury Grands Rolls
Grated cheese

Brown the ground beef
Mix in Manwich
Put one roll per hole in a muffin pan
Press the roll to the bottom and sides
Fill with beef
Cook according to directions on roll package
Sprinkle with cheese right at the end so it will melt

We had spaghetti salad with this. So easy and so good.

Thursday, October 23, 2008

Potato Chowder

This recipe is for clam chowder, but like I've said before, seafood is a no go around here. But if you like it, add the clams in.

2 cups potatoes cubed
1 cup celery diced
1 onion diced
1 quart half and half
3/4 cup butter
3/4 cup flour
1/2 tsp sugar
salt and pepper to taste

Put all three veggies in a pot
Add enough water to just cover
Boil until potatoes are tender
In a sauce pan mix butter and flour to make a rue
Add half and half and mix
Put the half and half mixture in pot with veggies (Do NOT drain the water)
Add sugar and salt and pepper

We are going to put 2 cups corn in ours for a little extra. I like frozen corn the best. If you add thaw the corn first.

If you want the clams, add one can of clams with the juice.

This is thick enough that you can put it in a bread bowl. I love that! I'm just going to make rolls for this.

Wednesday, October 22, 2008

It's already Wednesday and there still aren't many entries for the Quick Stir Pitcher. Don't be shy! Enter yourself on the October 20th post before Saturday.

Crescent Roll Hot Pockets

My sweet sister in law sent this one. I love her, but she is self proclaimed non cooker. My kind of girl, so if she makes this, anyone can!

1 can refrigerator crescent rolls

Filling 1:
Pizza sauce (Spaghetti sauce is the same thing right?)
Sliced pepperoni
Grated cheese


Topping 2:
2 large chicken breasts, cooked, cubed or shredded (about 2 cups)
Mix with 1 package cream cheese

Here's how to assemble:
Unroll the crescent rolls
Press 2 together to make a rectangle
Put filling on half. You can stuff these, but make sure you can close them!
Fold over and press shut
If everything is precooked, bake them according to the directions on the roll package

Tuesday, October 21, 2008

Taco Tuesday

This recipe comes from Melissa in Idaho! Thanks for a good addition to Taco Tuesday!

Taco Soup
1 can of corn
1 can of kidney beans
1 can diced tomatoes
1 pkg taco seasoning
1 lb hamburger meat
Grated cheese

Brown the meat with half the taco seasoning
Combine meat, canned goods (undrained) and rest of seasoning pack into a pot
Bring to boil.
Sprinkle cheese on top

I'm sure that sour cream would be good on top too. Add some tortilla chips or flour tortillas and you've got a meal!

Thanks Melissa! Keep those recipes coming!

Monday, October 20, 2008

First Giveaway

Finally, we are having the first giveaway on this blog! Are you so excited?
I have to say thank you to Liesel Steele who donated a Quick Stir Pitcher from The Pampered Chef. Anyone can buy The Pampered Chef from her. I also have to say that I have never met her and she was so nice and easy to work with! She even brought the pitcher to my house...twice! Here is how you can reach her or (307)248-1953

So here are the rules:
1.Anyone can enter to win, but you have to enter yourself
2.To enter post your name and email as a comment on this post
3.For an extra chance to win, post the following paragraph on your own blog:

If you have ever had a hard time deciding what to make for dinner, there is a new blog for you: You'll find simple meal ideas, a place to share your favorite dinner time meals and maybe learn a trick or two for old time favorites. There will also be monthly giveaways. You'll always have an answer to the question "What's for dinner?"

If you do this, send me your blog address to and I will enter you a second time.
4.I will do a drawing Saturday October 25
5.I'm adding a rule, you have to live in the 48 Continental US!

Friday, October 17, 2008

Fix it and Forget it Friday: Spanish Style Beef

This recipe comes from my friend Rhonda. She makes this super easy two ingredient dish.

1-2 pounds stew meat, cubed
1 jar Pace Picante Salsa

Put meat in crock pot
Add salsa
Mix together
Cook on high 6-8 hours

That's it! You gotta love this one!

She serves it over rice with salad and green beans.

Thursday, October 16, 2008

Garlic Pork Tenderloin with BBQ Sauce

I haven't tried this, but it sounds really good and way easy. I can't wait to try it!

1 lb. pork tenderloin
1 Tbsp. GOOD SEASONS Garlic & Herb Dressing Mix
1/2 tsp. each paprika, dried thyme leaves, dried sage leaves
1/2 cup BULL'S-EYE Original Barbecue Sauce

Place pork in foil-lined shallow baking pan.
Mix dressing mix, paprika, thyme and sage until well blended
Rub evenly over pork.
Bake pork at 425°F for 20 to 25 minutes or until cooked through (160°F).
Cut pork into slices. Serve with barbecue sauce.

Sides to go with this: Steamed broccoli and a baked potato

Wednesday, October 15, 2008

Baked Salmon with black olive salsa

I have never tried this. It's seafood!!!

1 salmon fillet (1-1/2 lb.)
1/4 cup sliced pitted black olives
1/4 cup chopped green pepper
1/4 cup chopped red onion
5 cherry tomatoes, quartered
1/4 cup KRAFT Sun-Dried Tomato Dressing

PREHEAT oven to 400°F.
Place salmon, skin side down, on foil-lined baking sheet.
COMBINE remaining ingredients; spoon over salmon.
BAKE 18 to 20 minutes or until salmon flakes easily with fork.

Tuesday, October 14, 2008

Taco Tuesday

For this taco Tuesday we are doing the traditional taco with a chicken twist! Everything is the same except use chicken instead of ground beef.

2-3 Boneless skinless chicken breasts
Taco Seasoning (1 packet or 1/4 cup bulk seasoning)
3/4 cup water
Taco shells soft or crunchy
1 Bag of shredded lettuce
1 Bag of grated Mexican cheese
1 Tomato

Cook chicken in skillet with a couple tablespoons of oil
Shred chicken
Add taco seasoning and 3/4 cup water
Mix well and heat through

Soft flour tortillas are better than crunchy corn.

I'm sure everyone knows how to put a taco together, if not email me and I'll walk you through it!

Sides we like with this: 1 can of refried beans, chips and salsa, and olives.

Monday, October 13, 2008

Cheesy Chicken and Salsa Skillet

I found this at

2 cups multigrain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup frozen corn, thawed
1 large green pepper, cut into short thin strips
1 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese

COOK pasta as directed on package.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat.
Add chicken; cook and stir 2 min.
Stir in salsa, corn and peppers.
Bring to boil. Simmer on medium-low heat 10 min. or until chicken is cooked through, stirring occasionally.
DRAIN pasta. Add to chicken mixture; mix lightly.
Sprinkle with cheese.
Remove from heat; cover. Let stand 1 min. or until cheese is melted.

Friday, October 10, 2008

Fix It and Forget it Friday

For a little while now, Fridays will be devoted to one of my favorite ways to cook...the crock pot! I love that you can make dinner in the morning and not have to touch it all day. Then when it is time to eat, the meal is done! I'm starting with my favorite crock pot meals, Beef Stew

2 pounds beef stew meat, cut into 1 inch cubes
1/2 cup flour
1/2 tsp salt
1/2 tsp black pepper
1 clove garlic or a couple shakes of garlic salt
1 bay leaf (I never use this because I don't have bay leaves laying around)
1 tsp paprika
1 tsp Worcestershire sauce
1 onion, chopped (I also don't use this, my family doesn't like onions)
1 1/2 cups beef broth (You can buy it canned or use bullion)
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Place meat in slow cooker
Pour flour, salt and pepper over meat. Toss to cover meat.
Stir in remaining ingredients
Cover and cook on low setting 10-12 hours or high setting 4-6 hours

Serve in a bread bowl. Surprisingly, WalMart has amazing bread bowls.

Wednesday, October 8, 2008

French Onion Soup

This may sound crazy but my husband and I really don't like onions. However, we love this soup!

4 tablespoons unsalted butter
2 large yellow onions, sliced 1/4-inch into half circles
1 tablespoons all-purpose flour
3 cups Beef Broth (I really love Swanson Beef Broth, it comes in a box)
Salt and freshly ground black pepper

1 Loaf french bread
Sliced Swiss cheese

In a large dutch oven pot, melt butter
Add onions
Cook on medium heat until onions become soft
Stir the onions just to keep them from sticking to the bottom of the pan
Sprinkle flour over onions and stir to coat
Add beef broth
Season to taste with salt and pepper
Simmer and heat through around 10 minutes

Cut bread into slices
Toast under the broiler
When both sides are toasted top with a slice of Swiss cheese
Put back under broiler to melt cheese

When soup is done serve in bowls with bread and melted cheese on top

Tuesday, October 7, 2008

Taco Tuesday

This variation is for taco salad

1 lb. ground beef
Taco Seasoning (1 packet or 1/4 cup bulk seasoning)
3/4 cup water
1 Bag of salad
1 Bag of grated Mexican cheese
1 Tomato
1 can pinto beans
1 Bag of tortilla chips
Sour Cream or salad dressing
Sliced Olives

Brown the beef in a skillet
Drain fat
Add taco seasoning and 3/4 cup water
Mix well and heat through
Microwave pinto beans until warm in a microwave safe bowl
Put chips on plate
Layer with salad, meat, cheese, beans and tomato
Top with sour cream or salad dressing and sliced olives

Monday, October 6, 2008

Manicotti with Cheese

This recipe is found on the back of the American Beauty Manicotti box.

1 package Manicotti
1 3/4 cups Ricotta Cheese
2 cups Mozzarella Cheese
1/4 cup grated Parmesan Cheese
2 Tbs chopped fresh parsley
1/2 tsp salt
1/4 tsp black pepper
3 cups Spaghetti Sauce

Boil pasta until tender
Heat oven to 350 degrees
In a large bowl mix all the cheeses, salt, pepper and parsley
Spoon into cooled pasta tubes
Spread a thin layer of spaghetti sauce on bottom of a 13x9 pan
Arrange filled pasta in a single layer over sauce
Pour remaining sauce over pasta
Cover with foil
Bake 40 minutes
Remove foil and bake an additional 15 minutes or until hot and bubbly

This is good with garlic bread, salad and green beans.

Friday, October 3, 2008

Chili Quesadillas

I had these at a friends house. They were so easy and I love chili so these were really good. I like it as a meal, but it can also be an appetizer.

1-2 Cans of Chili depending on how many people you are feeding. I love Nalley Original Chili
1 Package of Flour tortillas
1 Bag of grated cheese

Take one tortilla and spread chili on it
Sprinkle with cheese
Put another tortilla on top

My friend had one of those sweet quesadilla makers, but I don't so...
Put in on a cookie sheet and broil until top starts to brown
Turn over and broil other side until brown

You can dip in sour cream which is tasty!

Wednesday, October 1, 2008

Shrimp Dijonnaise

I don't like seafood, period. But I realize a lot of people do. So any recipe posted will not have been tried by me. However, the picture for this one looks nice.

1/2 cup lemon juice
1/4 cup melted butter
2 Tbs. canola oil
2 Tbs. Dijon mustard
1 Tbs. Worcestershire sauce
3 garlic cloves minced
3/4 pound uncooked large shrimp, peeled and deveined

In a Ziploc bag combine everything except shrimp
Mix together
Add shrimp seal bag and coat
Refrigerate 4 hours turning occasionally
Drain and discard marinade
Broil shrimp 4 inches from heat about 4 minutes or until shrimp turn pink

The picture of this has a rice/veggie mix with broccoli on the side.

*This recipe comes from the Taste of Home Cooking School magazine

Italian Zest Chicken

I haven't tried this yet, but you can count on it within a week. It looks so good. But I'm not sure why it is Italian Zest I'm failing to see where the zest comes into play. And by the way, this is out of a magazine called Taste of Home Cooking School. I went to this with some friends and got the magazine free. There are a few things in it that I am going to post.

1/4 tsp garlic powder
1/8 tsp paprika
1 tsp water
2 boneless skinless chicken breast halves
1/4 tsp dried Italian seasoning

1 ZIPLOC Brand Zip 'n Steam bag

In a small bowl combine garlic, paprika and water
Let stand one minute to thicken
Spread the mixture over chicken and rub on all sides
Sprinkle with Italian seasoning
Put chicken in bag and seal
Cook in MICROWAVE (what? sweet!) on high for 4-5 minutes or until chicken juices run clear
Let stand for 1 minute before handling

Oh my heck, if that isn't he easiest chicken meal ever I don't know what is. You can invite people over and they would never know it was nuked! I love it!

Here is a twist to mashed potatoes. After the potatoes are boiled and drained, add a block of cream cheese with the normal amount of milk. Mash like normal. The cream cheese alone gives the potatoes a good taste without gravy, but for a little extra sprinkle in some Montreal Steak Seasoning.

Monday, September 29, 2008

Taco Tuesday

I have said before that I really don't like to make dinner. I don't like to decide what the eat. I created Taco Tuesday at our house after reading that Christina Aguilera has it at her house. It's not that I want to be her, I just thought she was onto something. So at least one day a week I know for sure what we are eating. I also like tacos because you can buy everything ready to go like shredded lettuce. So, for the next few weeks, Tuesdays will be dedicated to the different ways we enjoy Taco Tuesday. This first one is the traditional taco.

1 lb. ground beef
Taco Seasoning (1 packet or 1/4 cup bulk seasoning)
3/4 cup water
Taco shells soft or crunchy
1 Bag of shredded lettuce
1 Bag of grated Mexican cheese
1 Tomato

Brown the beef in a skillet
Drain fat
Add taco seasoning and 3/4 cup water
Mix well and heat through

I'm sure everyone knows how to put a taco together, if not email me and I'll walk you through it!

Sides we like with this: 1 can of refried beans, chips and salsa, and olives. It's the end of the season now, but watermelon and cantaloupe are a good addition to this meal.

Swedish Meatballs

Why I love this: Prep time 10 minutes, cook time 15!!! This makes 6 servings.

1 Packet of McCormick Swedish Meatballs seasoning and sauce mix
1 lb. ground beef
1/3 cup water
2 Tbs. oil 2 cups milk

I follow the recipe on the back of the packet (You can buy the packet at any grocery store)

mix beef, water and seasoning mix in large bowl until well blended
Shape into 1 1/2 inch meatballs (You can make them bigger or smaller depending on how many you want and how much time you have for them to cook)
Heat oil in skillet
Add meatballs
Cook about 8 minutes or until cooked through
Remove meatballs and drain fat
In the same skillet stir milk and sauce packet
Cook on medium heat, stirring frequently until sauce comes to a boil
I put the meatballs back in at this point and let them simmer with the sauce while it thickens
Serve over cooked rice or egg noodles

There is also a method to baking the meatballs on back of the package if you are going for less fat.

I prefer the rice to the egg noodles, but both are good. I love to eat green beans with this. Salad also goes good with it. If you have leftovers, they reheat really well the next day for lunch.

Hotdog Stacks

This recipe comes from a high school friend of mine, Nichole. She says that this sounds gross, but kids love it, and she still does too!

Package of hot dogs
8 cups mashed potatoes
8 slices of cheese

Cut hot dogs almost in half length wise
Fold so that insides of hot dogs face up
Put on cookie sheet
Spread about 3/4 cup mashed potatoes on top of open hot dog
Place slice of cheese on top
Bake at 350 degrees for 15 minutes or until cheese is melted

Nichole says any veggie goes with this. She remembers having jello or pudding with it. Thanks Nichole! Keep the ideas coming!

Thursday, September 25, 2008

Pot Pie

I love this for one simple reason, you can make one big pie for everyone to share, or you can make each person their own. If you want to make everyone their own, you need to buy individual tin pie pans. They are inexpensive and even better, disposable! Or you can use one regular size pie pan or a deeper round dish. This does take a little time, not bad though, and really worth it.

Cooked meat (Beef, Chicken, Turkey) I usually use boiled chicken, 1 breast for 3 people unless you like it more meaty
Gravy: You can buy the packet gravy and make it according to the directions, I really like the bottled gravy. It's made by Heinz. You only need 1 bottle or 1 packet
Potatoes & Carrots Boil until tender
Peas & Corn Buy these frozen. You don't need two full bags, so save the rest for another dinner
Green Beans: Frozen or canned

Obviously you don't have to use everything, just what you like

For the crust: It is just a pie crust with butter flavored shortening
2 1/4 cups flour
3/4 tsp salt
2/3 cup butter flavored shortening
8-10 Tbs cold water

Stir flour and salt
Using a pastry blender cut in shortening until pieces are pea sized
Add water 1 Tbs at a time until flour mixture is moist
Divide in half and roll in two ball

You now have to decide if you want crust on the bottom and top or just on top. I like both...a lot.

Roll out both dough balls. Your dough should be about a 1/4 inch thick
If you are doing a bottom crust, roll the crust onto your pan
Put your filling in (Meat and veggies)
Pour gravy on top
Add your top crust
Cut the edges of the crust to be about 1/2 inch hanging over the edge
Fold under and pinch closed.
Bake at 375 degrees 35-40 minutes until crust is golden.
If the edge starts to get dark, put foil around just the edge.

This is a good dish because it has everything all in one; meat, veggie, starch!

Tuesday, September 23, 2008

Easy Meatloaf

This recipe comes from my old college room mate, Carissa, I don't think I'll use last names. Anyway, she's a good friend who is getting married, Congrats!!! Thanks for the recipe!


1 lb. ground beef (we've also used elk, deer, and whatever else we've found in my dad's freezer and it tastes great)
1 cup Water
1 box Stove Top Stuffing

Mix them all together and place in greased cupcake pan.
Cook for 25 mins at 350.
Everyone gets their own little loaf or two... and can put whatever sauce they like on it.

Monday, September 22, 2008

Carbon County Sloppy Joes

Growing up I hated sloppy joes. Ryan still does. I went to a party a few months ago and there was a fantastic tiny little twist that gave me a whole new love for this sloppy little sandwich!

Ingredients: There is only one way I know how to make these...Manwich
1 can Manwich
1 lb. hamburger
Hamburger Buns

Brown the hamburger
Add the Manwich and heat through
Serve on hamburger buns

Now here is the twist add a Kraft Cheese Single! It really is a tiny twist, but I love it. My mom and dad now also add a fresh slice of tomato.

Sunday, September 21, 2008

Cream Cheese Chicken


4 boneless/skinless chicken breasts
1 can of cream of chicken soup
1 block of cream cheese cubed
1 packet of Italian salad dressing powder

Put chicken on the bottom of a 9x13 pan
Spread soup over the top
Put cubed cream cheese over the soup
Sprinkle with the Italian dressing
Bake 375 degrees 25-30 minutes
Serve over cooked rice

Steamed broccoli and/or cauliflower make a good side for this dish

Saturday, September 20, 2008

Pasta in Tomato Cream Sauce

This pasta dish is so good. It is one of my favorites! It is out of a cook book I got in high school called 30 Minutes or Less. It is super easy to make, is very filling and tastes great.

8 ounces penne or other tube pasta
1 (14.5 ounce) can of tomatoes with garlic and onion
1/2 cup fresh basil chopped OR 1 tsp dried basil
3/4 cup whipping cream
1/3 cup Parmesan cheese, grated

Boil pasta until tender and drain
Cook tomatoes over medium high heat in skillet until thickened about 5 minutes
Reduce heat
Add basil and cream
Heat through, do not boil
Toss with pasta and cheese

Sides I like with this: I like homemade bread, but any kind of roll is good, Rhodes are really easy or refrigerator rolls are fast. Of course a green salad goes with this, but so would green beans or a warm veggie.

Thursday, September 18, 2008

Frech Dip Sandwiches

Ingredients you will need:

1 lb. of thinly sliced deli roast beef will make about 3 sandwiches
1 packet of Au Jus will give 3 people 1 cup of juice for dipping
Buy enough deli rolls for the amount of sandwiches you will need. Crusty rolls are better, they don't get super soggy
Sliced Swiss cheese, this is optional

Prepare the Au Jus according to the packet instructions
Add the roast beef to the Au Jus
It only needs a few minutes to heat up, remember the meat is already fully cooked, you are just warming it. Cooking it too long causes the meat to be tough.
My husband likes his roll toasted. I just put it in the oven and broil for a couple minutes. When it is almost finished being toasted, I add the cheese to melt it on. I like mine untoasted and plain.

Sides that go well with this: Baby carrots and ranch dip, cottage cheese with salad seasoning or even just a bag of chips.

Breaded Pork Tenderloin

My neighbor Shaun from across the street shared this one with me. This recipe is so easy, the hardest thing is there aren't exact amounts of seasoning.

What to shop for:

1 pork tenderloin roast
Plain bread crumbs
Season Salt
Garlic Powder

In a bowl mix enough bread crumbs to coat the roast with the desired amount of season salt and garlic powder. I go by smell. I really love season salt so when I can smell a hint of it coming through the bread crumbs I call it good. I really love garlic also, but adding too much will over power the season salt. I add less garlic than season salt.
Coat the pork roast in the now seasoned bread crumbs
I cook this in a glass 13x9 pan cover with foil
Bake at 350 degrees around 45 minutes, use a meat thermometer to check the internal temperature. It should get to at least 170 degrees.

Sides to go with this roast: Cook a bag of frozen corn with butter and salt, slice up some apples and add a salad.

Thanks Shaun!

Chicken Parmesan

This is super easy!

Ingredients to shop for:

4-6 boneless/skinless chicken breasts for your family
Seasoned bread crumbs
1 Jar of marinara sauce
Pasta of your choice we use rotini (spiral pasta), but spaghetti works great

I like to use a meat tenderizer and pound on the chicken a bit. This is good to get the frustrations of the day out! But remember to only pound the chicken to about 1/2 thickness, don't get carried away!

Pour bread crumbs in a shallow bowl or on a plate. (Some people like to first spread an egg on the chicken, I don't do this.) Coat both sides of chicken breasts.
To fry, heat enough olive oil or vegetable oil to coat the bottom of your fry pan. Brown both sides of the chicken. This takes about 3-4 minutes per side.
Bake in oven at 350 degrees until chicken is cooked through, I use a meat thermometer, usually 25-30 minutes.

Serve over cooked pasta with warm marinara sauce. Sprinkle Parmesan cheese on top.

Want a tasty variation? Add mozzarella slices to the top of chicken before baking.

Need a good side to go with this? Try french bread from the bakery and a can of green beans.

Tortellini Soup

My husband made this one night. He is my inspiration for this blog. Love you!

Ingredient List: This will feed 2 adults and 2-3 children
1 bag of frozen tortellini. Ravioli also works, but then it is called ravioli soup
1 large can of tomato soup
Garlic Salt
Black pepper
Parmesan Cheese

Boil the tortellini until they float to the top
Add soup
Season with garlic salt and black pepper
Heat through
We like to stir in a lot of Parmesan cheese but you can just sprinkle in on top if you like less

Sides to go with this: Bag of salad and garlic bread

Pulled Pork

I found a recipe for an amazing dry rub months ago online. It is in the regular rotation at our house.

What you need for the dry rub:
1 tsp garlic powder
1 tsp red pepper flakes
1/2 tsp paprika
1 tsp black pepper
1 tsp mustard powder
2 tsp salt
3 tsp brown sugar

Here are my variations to this: use only half the red pepper flakes, I don't like things too spicy. Double the brown sugar.

The meat for this is boneless pork ribs. I get this from a butcher counter in Helper, for two of us I buy about 5 cut 3/4 inch thick.

You will also need:
Apple juice
White vinegar
1 bottle of your favorite BBQ sauce
Hamburger buns

Rub the dry rub all over meat; front, back and sides.
Fill a crock pot about an inch to an inch and a half deep with apple juice
Add about a quarter to a half cup of white vinegar.
Add the pork
Pour BBQ sauce over the top. Not the whole bottle, just enough that the tops of the ribs have sauce on them. You'll need the majority of the sauce later.
Cook on high, all day.
If you notice the liquid starting to evaporate, just add more apple juice.
Once the meat is the correct temperature take it out of the juice and onto a cutting board.
Use two forks to pull it apart.
Once it is on your hamburger bun, add your BBQ sauce, as much as you want!

Sides that taste great with this include: Pasta salad, jello parfait from the deli section of a grocery store or baby red potato's. (Quarter the potato's, drizzle melted butter or use spray butter over the top, sprinkle with garlic salt and parsley. Bake in a 375 degree oven until tender)