Tuesday, November 19, 2013

Homemade Chicken Noodle Soup with Dumplings

This is one of my favorite meals ever!! Its a family recipe and I decided its time to share this amazing meal with others!! :) About half of my family love the dumplings (me included) and the other half aren't fans of them so making the dumplings are entirely optional.

2 Chicken Breasts, sliced into bite size pieces
3 Large cans Chicken Broth OR 10 cups Water and 10 tsp Chicken Bouillon
1 Sweet Onion, chopped
6 Stalks Celery, chopped
6 Carrots, chopped

Put all ingredients into pot, cook until Chicken is done. I cook it for about 2 hours on med-low heat.

3 Eggs ( I use 4 eggs because we like more noodles)
1 tsp Salt
2-2 1/2 Cups flour (2 1/2-3 cups if you used 4 eggs)

Mix together and roll out until dough is about 1/8" thick. Use pizza cutter and cut dough into noodles. Add to Chicken Soup. Cook for at least 45 minutes. Covered. (I like thicker noodles so i cut mine a little thicker. You can cut them as thin/thick as you like.)

Dumplings: (optional)
1 cup Milk
13 Tablespoons Butter (2/3 Cup)
1 cup Flour
3 Eggs
1 Tablespoon Salt
1/2 Bunch FRESH Parsley

Bring milk to boil. Add butter and salt, stirring constantly. When melted turn down heat to LOW add flour and mix immediately. When stiff add one egg at a time and mix well between eggs. Add Parsley. Mix well for a few minutes. Remove from heat. NEXT: Remove the noodles and most of the chicken and veggies so there is mainly broth in the pot. (the dumplings are very sensitive and i have found they cook better when just in broth) Bring Broth to BOIL and place dumplings in by the spoonful, one by one. COVER (VERY important... DO NOT lift the lid) and turn heat down to med-low and cook for 25 minutes. When done remove them from the broth and set aside in separate bowl. Add noodles, chicken and veggies back to pot. Serve soup and top with dumplings, if desired. Serve with Salad and Enjoy!

Tuesday, November 5, 2013

Hearty Italian Soup

This is a super yummy soup perfect for those cold fall/winter days and nights!


  • 1 pkg Sausage
  • 1 medium Sweet Onion
  • 2 Cloves Garlic, minced
  • 1 tsp Oil
  • 10 cups Water
  • 10 tsp Chicken Bouillon
  • 1/2 tsp Italian Seasoning
  • 1 can Connellini Beans, rinsed
  • 2 cans Stewed Tomatoes, undrained
  • 2 1/2 cups Tortellini
  • 2 cups baby Spinach leaves
  • Mozzarella Cheese, To Taste
  • In Large pot bring to boil water, boullion and Italian Seasoning.
  • Cook Sausage, Onion and Garlic in Oil in a large saucepan for about 10 minutes, stirring frequently
  • Add cooked Sausage mixture to soup. 
  • Next add Beans, Tomatoes and Tortellini, cook for 8 minutes or until pasta is tender.
  • Remove from heat. Stir in Spinach; Cover. Let stand 5 minutes
  • Top with Mozzarella Cheese and Serve with French Bread!
  • ENJOY!! :)

Wednesday, October 23, 2013

Homemade Chicken Pad Thai

My family and I love.. i mean LOVE Thai food and so when i found this recipe on pinterest, i had to try it!! I have made it a few times and have modified it to make it a little bit more tasty! This is seriously one of the yummiest homemade pad thai recipes i have ever had! Its very similar to what you would get in a restaurant! If you love Thai food you will love this!!


  • 2 Chicken Breasts, sliced 
  • 16 oz pkg Rice Noodles (I use the brand "Taste of Thai")
  • 4 TBSP Brown Sugar
  • Juice from 2 Limes, plus wedges for serving 
  • 6 TBSP Soy Sauce
  • 1 tsp Asian Chili Paste
  • 3 tsp Sesame Oil
  • 5 Green Onions, green and white parts, chopped and s
  • 2 cloves garlic, minced
  • 4 eggs, beaten
  • 1 small bunch Cilantro, chopped
  • 1/2 cup Roasted and Salted Peanuts, chopped
  • Soak Noodles according to pkg instructions, Drain
  • In bowl, whisk together brown sugar, lime juice, soy sauce, asian chili paste and 1 tsp oil
  • In large skillet heat 1 tsp oil over high heat
  • Add WHITE parts of green onion and garlic and cook, stirring constantly. When cooked add Beaten Eggs and cook, scraping eggs with a spatula until eggs are almost set. Place on plate.
  • Cook Chicken in 1 tsp oil in large pan. 
  • Add noodles, green onion GREEN parts, Sauce, Peanuts and Cilantro. Cook, Stir constantly, until noodles are soft and sauce is cooked into noodles. Add cooked Egg mixture to noodles and toss to coat... breaking the eggs up.
  • Serve with lime wedge and top with more peanuts, if desired. Enjoy!

Sunday, October 6, 2013

The Glitter Pumpkin

I found this Idea on Pinterest and I just had to try it with my daughter!! It was SO much fun and she had a blast decorating her pretty little pumpkin!!

This is a very simple craft for kids! All you will need for this project is a Pumpkin, Glitter (your choice of color) and Mod Podge. First you are going to cover the entire pumpkin (except the bottom and stem) with mod podge, a pretty good amount. Next have your kid go to town with the glitter!! SO much fun and it turns out great!!! Try doing this with your kids this year! I promise they will love it!

Saturday, October 5, 2013

Worlds BEST Cinnamon Rolls!

These from-scratch Cinnamon rolls are SO delicious! No calorie counting allowed!

Mix together in a large bowl:
1 cup very warm water
1/3 cup granulated sugar
1 tsp salt
Wisk with fork until combined. Then add:
1 TBS dry yeast. Wisk again until mixed.
Let sit until bubbly/foamy (approx. 10 minutes). Then add in:
2 cups flour (I like to use bread flour, but its not nesesary)
1/3 cup warm melted margarine
1 beaten egg
Stir with fork until a smooth batter is formed and continue to add flour to form a soft dough (about 1-2 cups). Let dough raise until double in size, and then gently turn out on a lightly floured counter top and roll into a rectangle about 1/2" thick.

Spread a thin layer of softened margarine (you will need about 1/2 stick) over the surface, making sure to go all the way to the edge. Then sprinkle dump on the brown sugar. It needs to be thick so keep spreading until you cannot see through to the dough. Again, spread all the way to the edge. Follow with a heavy sprinkle of cinnamon.

Roll fairly tightly and pinch edges of dough to seal. Use dental floss to cut rolls about 1 1/2" thick. Place in a completely greased 9x13 pan (I like to use Crisco, works WAY better than cooking spray). Let raise until more than double in size*****

*****Quick-rise method
Preheat your oven to its very lowest setting (usually 150-170ish degrees). Once preheated, turn the oven OFF. Put your rolls in the oven and set your timer for 20-30 minutes and they will be nice and fluffy when they are done! Then remove from oven and pre-heat to your baking temp of 350. Bake until golden brown, about 10-12, minutes but WATCH them! Ovens vary!

FROSTING! The best part, yes?
Completely melt 1 stick of margarine. You want your butter HOTT
Add (by 1/2 cup fulls) about 2-2 1/2 cups of powdered sugar, stirring, until thick. Then add:
2 tsp vanilla extract
1 TBS maple syrup
1/4 tsp cinnamon
Wisk together until smooth. If too thick, add milk in small quantities. If too thin, add more powdered sugar.

Drizzle over hot rolls! ENJOY!

Wednesday, October 2, 2013

Pumpkin Chocolate Chip Cookies

Happy Fall Everyone!!! October is finally here and i am going to start the month off right by making these delicious Pumpkin Chocolate Chip Cookies!! I got this recipe from my sister-in-law for my bridal shower and i am SO glad she shared it with me!!! These are seriously the most delicious cookies ever... I just had to share this with all over you :)
 **WARNING** these are dangerously addictive! 

- 1 cup Shortening
- 2 cups White Sugar
- 2 Eggs
- 2 teaspoons Vanilla Extract
- 1 (15 oz) can Pumpkin Puree
- 4 cups Flour
- 1 1/2 teaspoons Baking Soda
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1 pinch Ground Nutmeg
- 1 cup Semisweet Chocolate Chips
- 1 cup Chopped Walnuts (optional)

1. Preheat the oven to 375 degrees. Grease cookie sheet.
2. In a large bowl, cream together the shortening and white sugar until smooth. Beat in Eggs one at a time. Stir in the Vanilla and Pumpkin until well blended. Combine in separate bowl Flour, Baking Soda, Baking Powder, Salt, Cinnamon and Nutmeg; Stir into the Pumpkin mixture. Mix until blended well. Then add the Chocolate Chips. Stir in the Walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets.
3. Bake for 12-15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.
4. Enjoy 

Tips:: I use Mini Semisweet Chocolate Chips so there is more chocolate throughout each cookie

Tuesday, October 1, 2013

Chocolate Chip Cookie Sandwiches

Want to make simple delicious cookies that your kids can help decorate?! Then stop your search here cause you have found it!! This is the most simple cookie ever. Just make Chocolate Chip Cookies (your favorite recipe) or buy already made cookie dough. Cook the cookies. When they are cooled flip the cookie upside down, add frosting (store bought or home made), top with another cookie and there you have it! My daughter and i decorated the tops of them to make it more fun for her!! SUPER easy and yes.. they are delicious!!

Saturday, September 21, 2013

Pumpkin Chocolate Chip Bread

In honor of the beginning of Fall I thought I would post a pumpkin recipe. This is SO GOOD! It has a cake-like consistency and it melts in your mouth!

2 cups granulated sugar
2 cups packed brown sugar
1 cup shortening
6 eggs

1 (32 oz) can pumpkin (or 2 of the 15 ouncers will work too!)
1 cup water

4 1/3 cup all-purpose flour
1/3 cup wheat flour
3/4 tsp baking powder
3 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp cinnamon
1 tsp cloves
1 tsp nutmeg

12 oz milk chocolate chips

Cream shortening, sugar and eggs (adding eggs one at a time). Blend in pumpkin and water. In a seperate bowl, sift dry ingredients together. Add to creamed mixture until well blended. Stir in chocolate chips. Fill loaf pans about 2/3 full. Bake at 350 for 1 hour. Toothpick should come out with tiny crumbs, but no liquid, when its done. It will continue to bake to perfection in the pan as it cools. Enjoy!!

Tuesday, September 10, 2013

Salsa Chicken Burritos

These are SO yummy and incredibly simple for those days you don't want to be in the chicken forever making dinner!! So here it is guys!

Salsa Chicken Burritos
(makes 5-6 burritos)

- 2 Chicken Breasts
- 1 can Cream of Chicken Soup
- 1 cup Mild Salsa
- 1 small can Diced Green Chilies
- 1 box Mexican style Rice-A-Roni
- Shredded Lettuce
- Tomato
- Shredded Cheese
- Sour Cream
- Guacamole
- Tortillas

Place raw chicken breasts, cream of chicken soup, salsa and diced green chilies in Crock-Pot on LOW for 3 hours. Start making Mexican Rice (according to directions) about 30 minutes before Chicken mixture is done. When Chicken mixture is done, mix and shred chicken with 2 forks. Next make your burrito by placing all the ingredients inside the tortilla. Hope you all ENJOY! (optional: top with more cheese, sour cream, salsa and guacamole)

Thursday, July 18, 2013

Asian Lettuce Wraps

Sorry it has taken me so long to post this, life keeps getting in the way! I made these not too long ago and they were Amazing!!! They are very similar to California Pizza Kitchen/P.F. Changs Lettuce wraps!! They were THAT good!! When i worked at CPK i got lettuce wraps all the time but man are they expensive SO this is a great way to kick that lettuce wrap craving of yours and also not break the bank doing it! Hope you Enjoy!

- 2 lbs of your choice of Meat (ground turkey, ground chicken, Shrimp-no shell)
- 1 medium sweet onion, finely chopped
- 1/2 cup Hoisin Sauce
- 3 TBSP soy sauce
- 2 cloves garlic, minced
- 2 TBSP fresh Ginger, grated
- 1 TBSP brown sugar
- 1 TBSP sesame oil
- 1/2 TBSP Asian Chile Oil
- 5 ounces Bamboo Shoots, canned and drained
- 12 ounces water chestnuts, canned-drained-chopped
- 1 can Bean Sprouts
- Ice Burg Lettuce leaves

1. Combine the following into your Crock-Pot: Your choice of meat-raw, onion, hoisin sauce, soy sauce, garlic, ginger, brown sugar, sesame oil, chile paste, bamboo shoots and water chestnuts. MIX well!
2. Cover; Cook on LOW 8 hours (or HIGH for 4 hours)
3. Thirty minutes before time to serve add Bean Sprouts. MIX.
4. Place meat on top of an ice burg lettuce leaf and ENJOY! 
TIP: To add even more flavor drizzle hoisin sauce on top of your meat mixture inside your lettuce wrap

Sadly this is one of those dishes that doesn't look very yummy in the pictures but is absolutely delicious!!! So with that being said PLEASE don't judge this recipe off the picture cause trust me, they are worth making!! :)

Thursday, April 18, 2013

Pasta Salad

Sorry it has been so long since one of us have posted but things have been pretty busy for all of us lately! I thought I would share this recipe I found online but modified it a little to make it, in my opinion, MUCH better :) This is the prefect Salad to bring to a big family/friend get together or a potluck and is also perfect for spring and summer! :)

Pasta Salad
- 1 Bag of Rainbow Pasta
- 1/2  of 16 oz (1 cup) bottle of Italian Salad Dressing
- 3 TBSP Parmesan Cheese
- 1 TBSP Sesame Seeds
- 1 TBSP Poppy Seeds
- 2 tsp Seasoning Salt
- 1 tsp Paprika
- 1/2 tsp Garlic Powder
- 1/2 tsp Ground Black Pepper
- 1/4 tsp Chile Cayenne Pepper
- 1 Cucumber
- 1/2 Red Onion
- 2 Tomatoes
- 1 small Can Olives 

**NOTE: In pictures below i doubled the recipe. I made it for a Easter picnic with my husbands family. If you are making this for a get together of any kind i recommend doubling the recipe. Also when i double this i double everything BUT the olives and tomatoes. If you are a lover of olives and tomatoes then go ahead and add all you want :) I personally like it better with less Olives and Tomatoes when doubled**

First you want to cook your pasta, RINSE under COLD water for about 5 minutes. 

When done place in a large bowl and mix in Salad dressing. 

Next you want to mix ALL spice ingredients into a small bowl

 When mixed, sprinkle on top of pasta/dressing mix

 Mix VERY well and then add sliced Cucumber

Once mixed add in sliced red onion (slice as small as possible)

When mixed add Olives

 Next add your Parmesan Cheese

Add Sliced Tomatoes

Place into refrigerator for at LEAST 2 Hours for time to chill and absorb all the flavors. When done Eat up! 

Warm & Spicy Italian Sandwiches

This is one of my husbands favorites! He LOVES this dish so much he recommends it literally ALL the time! SO i thought i would share it because of how amazing yet simple it is! Enjoy!

Italian Sandwiches
- 3 lb Top Round Roast
- 1 pkg Onion Soup Mix
- 1 Sweet Onion
- 2 Jalapenos
- 1 Yellow Pepper
- 1 Red Pepper
- 1 Orange Pepper
- 1 Green Pepper
- 1 pkg Classic Italian Seasoning
- 1 (32 oz) Swanson Beef Stock
- Sliced Provolone Cheese
- Rolls (Homemade or Store bought)

1. Place Roast, Soup Mix, Sweet Onion, Jalapenos, Peppers & Italian Seasoning into the Crockpot
2. Pour the Broth into the crockpot until it reaches the top of the roast. (i use the entire box)
3. Turn the crockpot on HIGH for 1 hour and then LOW for 10 hours
4. Once cooked, use 2 forks and shred the meat.
5. Place Shredded Meat on Rolls and top with Provolone Cheese.

Tuesday, April 2, 2013

Cheddar Bay Biscuits

The best kind of restaurants are those that serve bread while you wait, right?? Red Lobster is one of my favorites. They serve these TO DIE FOR biscuits. Ive been wanting to make them for years, as I have seen lots of copycat recipes. This is the winner, my friends! This recipe yields 1 dozen biscuits.

2 1/2 cups Bisquick
4 TBS cold butter
3/4 cup cold milk. I use 1%
1 heaping cup shredded cheddar cheese
1/4 tsp Johnny's garlic seasoning*

To brush on top:
3 TBS melted butter
1/2 tsp dried parsley
1/4 tsp Johnnys garlic seasoning*

*I always use Johnny's garlic seasoning in place of garlic powder. I highly recommend it! If you do not have this, and dont want to buy it, you can use garlic powder instead.

In a large bowl, add the cold butter to your Bisquick.

Use a pastry blender (if you dont have a pastry blender, use a fork) to blend them together. It should have small pea sized chunks when its fully mixed. It should look like this:

Add milk, cheese, and garlic seasoning.
Mix with a fork until fully combined.

Spoon onto a greased baking sheet by 1/4 cup fulls and bake at 400 degrees for 15 minutes. Remove from oven. 

Put your butter, parsley and garlic seasoning into a small bowl and microwave for approximately 30 seconds. Brush onto hot biscuits.

Serve immediately, as they are the best fresh from the oven. These also warm up great in the microwave if you have enough self control to have some as left-overs :). ENJOY!!

Friday, March 22, 2013

Chicken Fajitas

These are super yummy and VERY easy! Enjoy!! :)

Chicken Fajitas
- 3 Chicken Breasts
- 1 pkg Spanish Rice-a-Roni
- 1 Sweet Onion
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- Corn Tortillas (6 inch)
- 1 can Diced Green Chiles (4oz)
- 1/4 cup Salsa
- 2 tablespoons Oil
- 1 teaspoon Garlic
- Seasoning Salt & Pepper
- Sour Cream
- Cheese
- Hot Sauce (if desired)

First you want to cook your Spanish Rice according to directions on box.
(Note: we did not have Spanish rice when i made these. So..No pictures with rice. These Fajitas are good without the rice but even better with the rice, so i definitely recommend adding the rice!)

While rice is cooking add Oil to frying pan. Add Red & Green Bell pepper & Onion. Cook on medium heat until all veggies are cooked!

Once Veggies are cooked add chopped chicken & chopped garlic. Season with Pepper & Seasoning Salt

When Chicken & Garlic are cooked add canned diced Green Chiles, mix and cook for 3 minutes

Add Salsa, mix and cook for 3 minutes

 It should look like this:

 Now you want to warm up tortillas in microwave for about 1 minute

 Next you will want to place chicken mixture and rice on tortilla and top with Cheese and Sour Cream.

Wednesday, March 20, 2013

Chinese Chicken Salad

OK! So this is one of the most amazing homemade salads i have ever made! This is a family recipe and I love that i am able to share it with friends! This is such a healthy and yummy dish! I kinda spaced it while i was making this and didn't take a picture until after we dished up our plates..... oops... but it will still work right?! Alright lets get down to what you all really want to know.... How to make Chinese Chicken Salad!

Chinese Chicken Salad
- 2 Chicken Breasts
- 1/2 pkg Maifun Rice Sticks (noodles)
- 3 cups Oil
- 1 head of Red Leaf Lettuce
- 1/2 cup Sliced Almonds

Salad Dressing
- 1/4 cup Sesame Seeds
- 6 tablespoons Sugar
- 2 teaspoons Salt
- 4 tablespoons White Vinegar
- 1/4 teaspoon Black Pepper
- Juice from 1 small Lemon

First you want to BOIL the chicken, once cooked SHRED and place in large bowl! 

Next you want to put the oil into a wok or frying pan. HEAT! Place Maifun noodles in oil. WATCH OUT! The noodles EXPAND to double/triple the size. NOTE: you want to make sure the oil is VERY hot for the noodles. You want the oil to be at 400 degrees so before you put all the noodles in the oil place just ONE noodle in to see if it expands. The noodle should expand right away, if not wait a little longer and try again. Once the oil is at the right temp for the noodles, cook the noodles. Once the noodles expand/cook FLIP over to the other side so all the noodles get cooked. once all the noodles are cooked/expanded remove asap and place into bowl with chicken.

WASH and CUT Lettuce, place in bowl with noodles and chicken, Next toss in the Almonds.


NOW you want to make the dressing. this is VERY simple. Throw everything into a small bowl and mix until sugar is basically dissolved. DONE! :) Now you want to mix in the dressing to the salad mixture. Once the dressing is all mixed in refrigerator for about 20 minutes! Serve and Enjoy!

Tuesday, March 19, 2013

Homemade French Bread

This recipe makes either 2 large loaves, 8 mini loaves, or 10-12 bun-sized rolls. 

I LOVE french bread. Fluffy and soft on the inside. Crispy on the outside. This recipe kicks the store-bought stuff out of the water, and surpasses all other recipes that I have found. Do not be fooled by the simple list of ingredients:

1 1/4 cups very warm (not hot) water
2 tsp sugar
1 1/2 tsp rapid rise yeast

3 1/2 cups bread flour
1 tsp salt

1 egg
1 TBS water

Ice cubes

Put your warm water in a glass bowl. Add your sugar and then your yeast, wisking gently with a fork until combined. Set aside for 10 minutes or until its bubbly/foamy. It should look like this:

Meanwhile, in your KitchenAid mixer, combine your flour and salt.

When your yeast is good and foamy, add it to your flour mixture.

Attach dough hook and set your timer for 8 minutes. Turn your mixer on the lowest speed setting and let it do its job (after 1 minute, check to see how your dough looks. If it is dry and flaky, add 1 TBS warm water). While your dough is kneading, grease a glass (oven safe) bowl with your favorite non-stick agent.

When your 8 minutes is up, lay your dough in your bowl and let it rise until double in size. (Speed-rise method: Pre-heat your oven to the lowest setting. For most ovens, this is between 150-170 degrees. Once pre-heated, turn your oven OFF. Put your bowl inside for 15-20 minutes, or until double in size).

Once it has doubled in size, lay it onto a greased counter top to avoid sticking. Do NOT knead!

Grease your baking pans. Separate your dough. If you are making rolls, divide into 2.5" balls. If making mini-loaves, divide and shape your dough into 8 mini loaves. If making large loaves, divide into 2 large loaves. I made rolls with this batch.

Mix your egg and water together with a fork until smooth. Brush this mixture on top of your dough.

Then cut your slits with a sharp knife. Be gentle, making sure you dont cut too deep.

Let rise again until double in size.

(If you did the speed rise method, remove your rolls from the oven)

Pre-heat to 375, and bake for 12-15 minutes for mini loaves or rolls, or 20-25 minutes for large loaves.

Here is how you get your crispy outer crust. When you put it in the oven to bake, toss a handful of ice cubes into the oven (yes, I said ice cubes... right into the bottom of the oven). Add another handful about 10 minutes into bake time. This gives a mildly crispy crust. Fore crispier crust, add ice cubes more often. 

When they are golden brown, they are done. Like this:

Transfer to a cooling rack immediately. These are delicious by themselves, but I also like to half these and use them for all sorts of meals. Our favorites being: Teriyaki Chicken Sandwiches, BBQ Chicken Sandwiches, Roast Beef Sandwiches, Steak Sandwiches and Sloppy Joes!


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