Mexican Chicken Skillet

1 lb Chicken Breast (Cut into Chunks)
1 16oz Container of Salsa
1 Box of Whole Grain Pasta
1 10oz Bag of Frozen Corn
1 8oz Package of shredded cheese (I used Mexican Blend)
*top with hot sauce and sour cream optional

Cook your pasta according to directions on box and drain.  Heat on med 1 tbsp of olive oil in a large skillet.  Cook your chicken for 5min.  Pour in container of salsa.  Pour in package of frozen corn.  Cover skillet simmer for 10 min until chicken is cooked through.  Stir in pasta.  Remove from heat
Pour cheese over top of mixture.  Place lid again cover for 5min until cheese melts.  Serve!

Cheesy Potato & Smoked Sausage Casserole

3 cups idaho potatoes, peeled, boiled and cut into cubes when cool

4 Tbs butter
4 Tbs flour
2 c. milk
1/2 tsp salt
1/4 tsp pepper
1/2 lb Velveeta cheese, diced
1/2 c. sharp cheddar cheese, shredded
1 lb skinless smoked sausage
1/8 tsp paprika

Preheat oven to 350 degrees.  Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown.  Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.  Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly) do not let the cheese scorch!  Pour cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.  Bake for 35-45 minutes (watch, until golden brown on top).  Serve. 

* Meat can be substituted with hot dogs, ham, or even Spam if that's your thing ;)

Strawberries and Cream Pie

Mmm, the cooler weather makes me want to bake sweets.  This isn't really baking since the only thing that needs baked is the crust, but it's still pie nonetheless.

Crust:
1 1/2 cups graham cracker crumbs (About 9 full/long crackers — just throw them in a gallon bag, zip, and crush with a rolling pin.)
5 tbsp butter, melted

Filling:
2 8oz blocks of cream cheese, room temperature
2 cups heavy cream + 1 tbsp
2/3 cups sugar
2 tsp vanilla extract
1 carton strawberries, sliced into thirds or halves
1/2 cup chocolate chips (optional)

Preheat oven to 375.  In a small bowl, mix together graham cracker crumbs and melted butter until a crumbly, moist mixture forms.  Gently but firmly press the graham cracker mixture into the bottom/sides of a pie dish.  Bake for 10 minutes. Set aside to cool completely.

In a medium bowl, use an electric mixture to beat your cream until it holds firm peaks. Set aside.  In a separate, larger bowl, mix cream cheese, vanilla, and sugar until smooth and creamy.  Fold about 1/3 of the whipped cream into your cream cheese mixture to lighten it, then add the rest. Gently fold until evenly incorporated and smooth.  Spoon filling into your cooled pie crust, and spread it out in an even layer.  Layer sliced strawberries in an overlapping rows around the top of the cream.  Melt chocolate + 1 tbsp cream, and stir until smooth and liquid. Drizzle melted chocolate over the top of the strawberries.  Stick the pie in the fridge for a few hours to allow the creamy filling to firm up.  Slice and serve immediately. Enjoy!  This will only last a few days in the fridge, so eat it up!

Cheesy Turkey Stromboli

Perfect for those nights when you need something fast or on the go.

1 can refrigerated pizza dough
6 slices colby jack cheese slices
1 pkg applewood smoked turkey breasts (oscar mayer is good)
1/2 c. chopped roasted red peppers
1 tsp. basil leaves
1 egg
1 Tbsp. water

Preheat oven to 375 degrees.  Unroll dough on lightly floured surface.  Roll out or patn into 12 in square; top with cheese, turkey, peppers and basil, leaving 1/2 inch rim around all sides.  Roll up, pinch seam and ends together to seal.  Place seam side down on foil covered baking sheet.  Beat egg and water; brush onto dough.  Bake 22-25 minutes or until golden brown.  Cool 10 minutes before slicing.  Serve!

Creamy Bacon Carbonara

You can easily add chicken to this for a dinner, or leave it as is for a lunch.

2 eggs

1/4 cup Cream or Heavy Cream (Whipping Cream)

1/3 cup Parmesan

Fresh diced Parsley or dried flakes

1/4 tsp. Salt

1/2 tsp Red Pepper flakes

*(I doubled the Sauce recipe, and it was perfect)

1/2 lb. bacon

1 small onion, chopped (opt)

3 mushrooms sliced (opt)

1/2 lb. Pasta

Beat the eggs, cream, parmesan, parsley, salt and the red pepper together in a bowl. I just used a fork. Fry the bacon until crisp, then crumble and set aside. With 1 -2 Tbsp. bacon grease, saute the onion and the mushrooms until the onions are translucent and golden. Drain the pasta and while still warm, add to the onions and mushrooms (I personally do not like mushrooms and leave them out). Pour cream mixture into the pasta, and stir over low heat for one to two minutes. (**I doubled the sauce recipe and I saved a bit of the pasta water, just in case my sauce got thicker than I liked – simply add a bit if you need it) Don’t do this on high heat, or you will make scrambled eggs. Serve with additional parmesan, a loaf of Crusty French bread, and a salad. So Good!

DIY Laundry Detergent

I know this isn't food, but this is my blog where I like to store ANY recipe : )  I've read a lot of DIY recipes for laundry detergent, but this one really caught my eye.

1 (4 lb 12 oz) Box of Borax

1 (3 lb 7 oz) Box of Arm & Hammer Super Washing Soda

1 (3 lb) Container of OxyClean (This is optional but I highly recommend adding it)

2 (14.1 oz) Bars of Zote Soap

2 (2 lb) Boxes of Arm & Hammer Baking Soda

1 (55 oz) Bottle of Purex Crystals Fabric Softener

Grate soap.  In large bucket (5 gallon) layer a bit of each ingredient, stir, repeat.  This was easier than dumping all the ingredients together then trying to stir them all at once.  Fill up the empty Purex bottle for easier dispensing.  Measure to middle line on cap.  Only takes about 1-2 tbs (yes, tablespoons!) for one load.  This bucket should last a year for about 6 loads a week.  You're welcome : )



Mississippi Roast

1 chuck roast
1 pack of Hidden Valley ranch dressing mix
1 pack of McCormick Au Jus gravy
1 stick of butter
5 pepperoncini peppers

Place roast in crockpot, cover in ranch dressing mix.  On top of ranch dressing mix, cover with au jus gravy mix.  Place stick of butter on top of roast.  Place peppers on the roast around the stick of butter.  Do NOT add any water.  Cook on low 8-10 hours.