Thursday, November 3, 2016

Creamy Chicken and Noodles


1 – 24 ounce pkg frozen egg noodles
2 – 14.7 oz cans of cream of chicken soup – I use 1 can cream of chicken and one can of cream of potato
1 stick butter (cut into pieces
1 – 32 ounce container of chicken broth – may want a little more to thin out if it gets to thick.
1 chicken bouillon cube
2 lbs of boneless / skinless chicken breast or strips
Salt & pepper to taste


1.     Salt and Pepper chicken and place in the bottom of crock pot, dump soup, butter, chicken broth and bouillon cube on top of chicken.  Stir together.  Place lid on crock pot and turn on low, cook for 6 hours.
2.      Remove Chicken and tear into pieces, add back to pot.
3.      Now add noodles, Cook another 2 hours or until noodles are desired tenderness.  This is where you may want to add a little more broth, as these noodles will thicken the soup even more.
4.      Salt & Pepper if needed and serve.

Serves 4 to 6

Sunday, December 6, 2015

Pistachio Fudge


3/4 cup white chocolate chips
6 Tablespoons butter
1/3 cup water
1 package (4 serving size) instant Pistachio pudding
3 cups powdered sugar
1/2 cup chopped shelled pistachios


1. Line 8 x 11 baking pan with foil.  Set aside.
2. In microwave safe large bowl, melt chocolate chips, butter and water, in microwave and stir chocolate chips until they are fully melted.  If needed heat for an additional 30 seconds.
3. Stir dry pudding mix into chocolate mixture.  Once completely combined, stir in powdered sugar 1 cup at a time, Fold in chopped pistachios.
4. Press fudge into prepared pan, refrigerate for 2 hours to set.
5. Remove fudge from pan and remove foil.  Use sharp knife to cut cleanly into squares.  Store in airtight container.

Monday, October 26, 2015

Stuffed Meatballs


1 lb hamburger meat
1 lb Italian sausage
2 tsp salt
1/2 tsp garlic powder
1 tsp black pepper
1 cup plain bread crumbs
1/4 cup Parmesan
1 TBSP Italian seasoning
2 eggs
1/2 cup milk
1/2 cup fresh parsley
8 to 10 cheese sticks cut into 4 even pieces


Mix 1st 11 ingredients together, form in to 2 inch balls and then stuff with 1 piece of cheese stick, making sure to seal cheese inside of meat ball.

2 different ways to cook:

1.  Place a cooling rack onto a foil lined cooking sheet, and place meatballs on rack, then place in the oven and cook at 350 degrees  for 20 minutes.  Heat your favorite marinara sauce on the stove and put cooked meatballs in the sauce or place meatballs on a hoagie bun and then cover them with sauce, mozzarella and bake until cheese is melted.

2.  Place raw meatballs in crock pot, and cover in your favorite marinara sauce cook on low for 7 - 8 hours.

Monday, October 5, 2015

Cajun Corn Chowder


1 stick (8 Tbsp) butter
1 cup finely chopped onion
1 Tbsp (about 3 large cloves) finely chopped
1/2 cup celery, finely chopped
1 slightly round cup of chopped smoked ham pieces
1 Tbsp Creole seasoning
2 (15 oz) cans cream corn
1 (15 oz) can white shoe peg corn niblets, drained
2 cups diced potatoes, (I leave the skins on, and use baby red potatoes.)
3 cups chicken broth
1/2 cup tomato sauce
1 tsp kosher salt
1/4 tsp black pepper


In a large heavy bottom pot, melt butter, saute the onion, garlic and celery.  When veggies are tender throw in ham and Creole seasoning, mixing well.  Then add the rest of the ingredients.  Bring to a boil, then turn down to low and let simmer for 2 hours stirring occasionally.

After 2 hours:

Add 1 cup heavy cream slowly to chowder, stirring as you are pouring the cream in to the chowder.

After cream is added

Sunday, September 20, 2015

Apple Butter


6 lbs Apples
1/2 cup water
2 cups brown sugar
2 Tablespoons cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
1/4 teaspoon salt


1.  Wash apples, peel, core and chop.  Place in stock pot, pour water over apples, mix the rest of the ingredients together and pour over apples.  Cook on med to high heat for an hour, stirring frequently then turn down to low heat and simmer for 6 to 7 hours until mixture turns dark brown.

2.  Use a immersion blender to remove lumps or process in blender in batches. Leave uncovered cooking for another hour until mixture thickens.

3.  Can in sterilized jars and process in water bath for 20 minutes.

Friday, September 11, 2015

Taco Soup


2 - 15 ounce cans kidney beans, drain and rinsed
2 - 15 ounce cans pinto beans, drain and rinsed
2 - 15 ounce cans corn, do not drain
1 - 26 ounce can diced tomatoes, do not drain
1 - 10 ounce can Rotel, do not drain
1 pkg taco seasoning
1 pkg ranch dressing mix
1 lb ground hamburger, turkey or chicken, cooked throughly


Brown meat of your choice, then using your 6 quart crock pot, and meat, all the canned goods, and seasonings.  Cook on low for 8-10 hours, high for 4-5, stirring occasionally.

Serve with shredded cheese, sour cream and fritos.

Wednesday, August 5, 2015

Peach Cobbler in a Jar


18 ripe peaches, peeled, pitted and run through the food processor
1/4 cup water
2 1/4 cup sugar
3/4 cup honey
2 vanilla beans, scrape the seeds out and keep the pod


In a heavy pot combine all ingredients including vanilla bean pod, bring to a boil.  Then lower temp to med-low and cook until thick and mounds up on a spoon.

Take vanilla pods out, and ladle into hot sterilized jars, leaving a 1/4 inch head space, wipe jar rims and place lid and ring on each jar, screwing ring on tightly.

Process filled jars in a boiling water canner for 15 minutes.  Remove jars from canner and place upright on towel to cool.  After cooled, check jars to make sure they sealed, refrigerate any unsealed jars.