Thursday, March 18, 2010

Chunky Chicken Noodle Soup

I made this for dinner the other night, we ate it so fast, it was so so good! It will be one that I use over and over when I am in a quick pinch because it was THAT good! I got this recipe from Taste of Home, everything from Taste of Home tastes wonderful...


  • 1/2 cup diced carrot
  • 1/4 cup diced celery
  • 1/4 cup chopped onion
  • 1 teaspoon butter
  • 6 cups chicken broth
  • 1-1/2 cups diced cooked chicken
  • 1 teaspoon salt
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1-1/4 cups uncooked medium egg noodles
  • 1 tablespoon minced fresh parsley


In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley.

Wednesday, March 17, 2010

Barbeque Chicken Pizza

This pizza is so good, and it is cheap too at $1.24 a serving. I got this recipe from Taste of Home! I love the red onions, they add a wonderful zing to the pizza!! I am in love!!


  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup barbecue sauce, divided
  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 2 teaspoons Pure Olive Oil
  • 1 medium red onion, thinly sliced
  • 2 cups (8 ounces) shredded Gouda cheese
  • 1/4 cup minced fresh cilantro


  • Coat grill rack with cooking spray before starting the grill. Sprinkle chicken with salt and pepper. Grill, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 170°, basting frequently with 1/2 cup barbecue sauce. Set aside and keep warm.
  • Divide dough in half. On a lightly floured surface, roll each portion into a 12-in. x 10-in. rectangle. Lightly brush both sides of dough with oil; place on grill. Cover and grill over medium heat for 1-2 minutes or until the bottom is lightly browned.
  • Remove from grill. Cut the chicken into 1/2-in. cubes. Spread the grilled side of each pizza with 1/4 cup barbecue sauce; layer with chicken, onion, cheese and cilantro. Return to grill. Cover and cook each pizza for 4-5 minutes or until the bottom is lightly browned and cheese is melted. Yield: 2 pizzas (4 pieces each).

Tuesday, March 16, 2010

Creamy Potato Soup

I got this yummy fast dinner from my sister in law Ruby from Good Lookin' Home Cookin' It was so easy!
4 cups chicken broth

While this is coming to a boil cut your vegies:

4 potatoes (don't have to peel if you don't want to)
1 large carrot (don't have to peel if you don't want to)
1 celery stick
1/2 onion
3 garlic minced

Throw your vegies into the boiling broth. Lower the heat to a rapid simmer.


1 tsp seasoned salt (SeasonAll)

Stir occasionally. Simmer for 15 minutes


1 cup heavy cream

Simmer 5 more minutes, stirring frequently

Sunday, March 7, 2010

Pineapple Upside-Down Cake

(also, the reason that I did not put this cake in a 9 inch pan was that I double it, and poured it into a 9X13 inch pan)

This is the best pineapple upside down cake!!! It seriously is fabulous, and it definitely takes the place of my old pineapple upside recipe. I am pretty sure that the coconut adds so much flavor that it makes it za za zing!!!
My mother gave me this recipe for me, and she informed me that she has made it for years, I just think that as a kid I was weirded out of having pineapple in a cake. So in short this is my new go to pineapple upside-down cake!!

2 tbs butter
1/3 cup packed brown sugar
1 8 ounce can pineapple slices, drained and halved
4 maraschino cherries, halved

Melt butter in a 9X1 1/2 inch round baking pan. Stir in sugar and 1 tbs water. Arrange pinapple and cherries in the pan.

1 1/3 cups all purpose flour
2/3 cup sugar
2 tsp baking powder
2/3 cup milk
1/4 cup butter
1 egg
1 tsp vanilla

In a bowl combine flour, sugar, and baking powder. Add milk, margarine or butter, egg, and vanilla. Beau with an electric mixer on low speed till combined. Beat on medium speed for 1 minute. Pour batter into pan.
Bake at 350 degrees for 25-30 minutes or till a toothpick inserted near the center comes clean. Let sit in pan for 5 minutes. After the 5 minutes flip it onto a cookie sheet with the pineapple side facing you.

1/4 cup pakced brown sugar
2 tbs butter, softened
1 tbs milk
1/2 cup flake coconut
1/4 chopped nuts (optional)

In bowl beat sugar and margarine till combined. Stir in milk. Stir in coconut and nuts. Spread over warm cake in pan. Broil about 4 inches from heat for 3 to for minutes or till golden. Serve warm.

Thursday, February 25, 2010

Chicken Roll-Ups

My friend Amelia told me that she had the best chicken roll=up recipe. I tweaked it a little and made it my own. It was so good, Beau and I loved it so much, it was hard to get enough. We kept on eating it even though we were so full!
2 pkg. crescent rolls
6 oz. cream cheese
1/2 c. cheddar cheese, shredded
4 oz can mushrooms
1/2 tsp pepper
2 cup chicken, cooked and cubed
1/4 tsp nutmeg
1 tsp dried onions
3 green onions chopped
2 tsp Italian seasoning

Mix all ingredients in bowl. and mix spoonful of mixture in center of each roll. Start at fat end and roll. Seal edges.
4 tbs melted butter
Italian bread crumbs

Dip in melted butter and roll in dressing

Place in cookie sheet and bake at 400 degrees for 20 minutes.

1 can cram of mushroom soup
1/2 cup whipping cream.

Mix topping ingredients. Heat and serve over cooked roll ups.

Wednesday, February 24, 2010

Red Velvet Cake

  • Vegetable Oil for the pans
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 2 tablespoons red food coloring (1 ounce)
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract


Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.


5 Tbsp flour
1 cup milk
1 cup butter or margarine
1 cup sugar
1 Tbsp vanilla

Cook flour & milk until thick, whisking constantly. Take off heat & lay plastic wrap over the surface to prevent a skin from forming; cool in refrigerator. Cream together sugar & butter/margarine. Add cooled flour mixture & vanilla & beat with electric mixer until fluffy (about 10 minutes).

Tuesday, February 23, 2010

Buttemilk Syrup

While in Arkansas their was a lady who made buttermilk syrup for our french toast. Beau and I quickly became addicted. We put buttermilk syrup on our french toast, waffles, and pancakes. This recipe is divine.

1/2 c. butter
1 c. sugar
1 T. Corn syrup
1/2 c. buttermilk
1 tsp. vanilla
1 tsp. baking soda

Melt butter in saucepan. Add sugar, Karo syrup, and buttermilk, and boil. Once boiling and beginning to foam, add vanilla and baking soda. Serve warm.

Monday, February 22, 2010

Parmesan Roasted Asparagus

2 1/2 pounds fresh asparagus
2 TBS olive oil
1/2 tsp Kosher salt, or sea salt
1/4 tsp lemon pepper
1/2 cup freshly grated Parmesan Cheese

1 Preheat oven to 400 degrees
2. Peel off bottom half of asparagus
3. Combine all ingredients except for cheese
4. Arrange asparagus on parchment paper in a single layer
5. baste asparagus
6. Roast 15-20 minutes until tender
7. Sprinkle with cheese and roast for 1 extra minute


I made the BEST manicotti ever! My father-in-law whose favorite food is lasagna told me that he likes this Manicotti better then lasagna!!! Go to My Kitchen Cafe for this amazing recipe!!

Monday, January 18, 2010

Gullivers Cream Corn

This is my families staple recipe. We eat it each year for Thanksgiving and Christmas. It is divine. I love the taste of the creamy corn on my taste buds. It is the BEST!

2 20oz packages frozen corn kernels, thawed
8oz 1/2 pint whipping cream
8oz 1/2 pint whole milk
1 teaspoon salt
6 teaspoon sugar
Pinch of white or cayenne pepper
2 tablespoons flour
2 tablespoons butter, melted

Combine all ingredients except the last two in a pot and bring to a boil. Simmer 5 minutes. Blend butter with flour, add to corn, mix well and remove from heat.

Hamiltons Sweet Potatoes

This is seriously the best sweet potato recipe EVER! It is so yummy! I really do not like sweet potatoes, this is the only recipe that I will eat. It is so so good!

  • 4 or 6 sm. yams or sweet potatoes ( I like yams better)
  • 1 1/2 tbsp. butter
  • 1/8 tsp. cinnamon
  • 6 tbsp. milk
  • ¼ c - ½ c sugar, depending on sweetness
  • 1egg
  • Brown sugar crust
  • ½ c brown sugar
  • 1 tbsp flour
  • 1/8 tsp cinnamon
  • ¼ c melted butter

Peel and boil sweet potatoes. When tender, pour off water. Add butter, milk, sugar, egg and cinnamon and whip with mixer.

Pour mixture in a 9x9 square baking dish and smooth out. Combine flour, brown sugar, and cinnamon. Spread melted butter evenly over sweet potato mixture. Sprinkle topping over butter and bake for 20 - 25 minutes @ 375ยบ to create a nice crust. Top with chopped pecans

Pecan Pie

This is honestly the best pecan pie that you will ever eat...ever! It is so delicious, whenever I make it people always ask for the recipe! It is perfect for Thanksgiving or Christmas. I got the recipe from my mom who got it from Better Homes and Garden.

1 pie crust
3 eggs, slightly beaten
1 cup light-colored corn syrup
2/3 cup sugar
1/3 cup butter or margarine, melted
1 teaspoon vanilla
1 14 cups pecan halves

1. Preheat oven to 350 degrees. Prepare and roll out pastry for the 9 inch pie plate.

2. For filling, in a medium bowl combine eggs, corn syrup, sugar, butter, and vanilla; mix well. Stir in pecan halves.

3. Place the pastry lined pie plate on the oven rack. Carefully pour the filling into the pastry shell. To prevent over browning, cover edge of pie with foil. Bake about 25 minutes. Remove foil. Bake for 20-25 minutes more or until knife inserted near the center comes out clean. Cool on wire rack. Cover and chill within 2 hours.