Buttery Corn Bread

1/3 cup butter or margarine, softened


1/2 cup sugar

2 eggs

3/4 cup and 1 tablespoon and 1 teaspoon milk

1 cup and 3 tablespoons all-purpose flour

1/2 cup cornmeal

2-1/4 teaspoons baking powder

1/2 teaspoon salt
 
 
 
1.In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
 
 

2.Pour into a greased 8x8 inch. baking pan. Bake at 400 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

Slow-Cooker Chicken Tortilla Soup

1 pound shredded, cooked chicken


1 (15 ounce) can whole peeled tomatoes, mashed

1 (10 ounce) can enchilada sauce

1 medium onion, chopped

1 (4 ounce) can chopped green chili peppers

2 cloves garlic, minced

2 cups water

1 (14.5 ounce) can chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1 (10 ounce) package frozen corn or 1 can of corn drained

1 tablespoon chopped cilantro

1 can black beans drained



1.Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

2 To serve, sprinkle tortilla chips ,cheese,avocado and sour cream over soup.

Brown bag caramel popcorn

1/2 cup unpopped popcorn
1/2 cup brown sugar
2 T corn syrup
1/4 cup butter
1/4 tsp salt


Pop popcorn into bowl. Take out any kernels that do not pop and pour into a brown paper bag.

In a bowl mix the brown sugar,corn syrup,butter and salt.
Microwave for 50 seconds.
Stir Continue to microwave for 90 seconds stirring every 30 seconds.

add to the caramel mixture  1/4 tsp Baking Soda and 1/2 Tsp Vanilla mix well.

Pour all of the Caramel mixture over the dry popped popcorn that is in the brown paper bag and shake well.

Put the whole bag in the microwave and cook for 45 seconds. Take out and shake well turn bag upside down and cook again for 20 seconds shake again.

                                    Cool on a cookie sheet or in a bowl and enjoy.

Sour Cream Pork Chops (slow cooker)

6 pork chops


salt and pepper to taste

garlic powder to taste

1/2 cup all-purpose flour

1 large onion, sliced 1/4 inch thick

2 cubes chicken bouillon

2 cups boiling water

2 tablespoons all-purpose flour

1 (8 ounce) container sour cream
 
 
1.Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
 
 
 

2.Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 6 to 7 hours.

3.Preheat oven to 200 degrees

4.After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 25 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops and potato's.

Breakfast Casserole

I think that this is a great recipe you can change it up so much so that it fits to what your family likes. You can use bacon sausage or ham or cut out all the meat and just add veggies and it would still be great.

Here is the original recipe :

1 tube 8oz refrigerated crescent dough
1 package 10.4 oz sausage links browned drained and sliced
1 cup frozen shredded hash browns
1 1/2 cup grated Cheddar cheese
5 eggs
1/3 cup milk
salt and pepper to taste


- Preheat oven to 375

- Unroll dough and press over bottom and up sides of a 12 inch pizza pan. Sprinkle with sausage,hashbrowns and cheese.

- In a bowl beat eggs,milk,salt and pepper pour over dough. Bake 30 min or until eggs are set. Serve as wedges with fresh salsa.

I didnt have all the ingredients and so I used 1 16oz pack of refrigerated biscuit dough and smashed it into the bottom of a 9x13 inch pan

I used the precooked sausage links to make it faster. Just heated them up in the microwave for one min and then sliced them up.

 I thought that it was weird that there was no onion in this breakfest dish so I added about 1/2 teaspoon onion powder to the egg mixture along with the salt,pepper and milk.

The dish turned out great I think next time I will add some green peppers,onions and fresh tomatos mmmm Enjoy

Chicken Roll-ups

3-4 cups cooked chicken cubed
1 package 8oz cream cheese softened
1 can 4oz diced green chilies, with liquid
1/2 teaspoon garlic powder
8 medium gordita style flour tortillas
1/4 cup melted butter
1 can 10.5 oz cream of chicken soup
1/2 cup milk


- preheat over to 350. Mix chicken cream cheese chilies and garlic powder. Place 1/2 cup mixture into each tortilla and fold up to form a bundle. Place seam side down in a 9x13 inch pan. Brush each bundle with melted butter. Bake for 30 min or until golden brown. Mix the soup and milk in a saucepan over medium heat until well combined and starting to bubble. Spoon a 1/3 cup of soup mixture over each bundle. Serve with spanish rice and salsa.

Pizza Puffs

I didn't take a pic of these because we didn't have any leftovers and I made them before I knew I was making a food blog sorry but they were really easy and actually pretty good. I again cut the recipe in half and I used Canadian bacon instead of the hamburger. And it turned out great.




1 pound ground beef, browned and drained
1 (15 ounce) can pizza sauce

2 tubes (7.5 ounces each) refrigerated biscuit dough

2 cups grated mozzarella cheese

1/2 cup grated cheddar cheese

Preheat oven to 400 degrees F.

In a bowl, combine cooked beef and pizza sauce; set aside.

Cut biscuits into 4 pieces each and place in a greased 13x9-inch pan.

Pour beef mixture over top.

Bake, uncovered, 20—25 minutes.

Sprinkle cheese over top. Bake 3—7 minutes more, or until cheese is melted.

Easy and delicious chicken

Delicious chicken made on wendsday 8/25/10

6 skinless, boneless chicken breast halves


1 (8 ounce) bottle Italian-style salad dressing

1 (10.75 ounce) can condensed cream of chicken soup

1 cup chicken broth

1 (8 ounce) package cream cheese cubed

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

salt and pepper to taste
 
1.In a slow cooker, combine the chicken breasts and Italian-style dressing.


2.Cover, and cook on Low for 6 to 8 hours.

3.Drain off the juices, and shred the chicken meat. In a medium bowl, mix the soup, broth, cream cheese, basil, thyme, salt, and pepper. Pour over the chicken in the slow cooker. Continue cooking on Low for 1 hour.
 
4. Serve with potato's rice or noodles

Note: This makes a lot I have a small family and so I usually half all of my recipe's.

Day one

Hi everyone I get asked all the time for recipes of stuff that I make and get asked about food all the time and so I thought that it would be fun to start my own food blog and post some of the stuff that I make.
I love to cook with my kids and love that they have also developed the love of cooking/baking. I follow a lot of food blogs and get lots of great ideas and recipes from them so I hope that you enjoy mine as well :)