Tuesday, November 30, 2010

Homemade Stuffing

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Monday, November 29, 2010

Roasted Turkey

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Tuesday, November 23, 2010

Za-Zoom Meatballs

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Friday, November 19, 2010

Chicken and Vegetable Dumpling Soup

One of my favorite things about this time of year is making soup. There's nothing better on a cold fall night than eating a hot bowl of yummy soup. This was a big hit with my kids. My four year old even thanked me for making dinner. So sweet! I hope you enjoy. This was so good!!!

Printable Recipe

Chicken and Vegetable Dumpling Soup
adapted from My Kitchen Cafe

2-3 chicken breasts (about 1 1/2 lbs)
4 cups chicken broth
4 cups water
1 1/2 Tbsp olive oil
2 stalks celery, chopped
2 carrots, sliced
1 onion, chopped
1 1/2 tsp salt
1 tsp dried thyme
1/4 tsp pepper
1 cup frozen peas

1 cup flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp dried thyme or sage
1/2 cup sour cream
1/2 cup milk
1 Tbsp vegetable oil

Boil chicken in broth and water until cooked through, about 20 minutes. Remove chicken and save broth. Shred chicken and set aside. Heat olive oil in a large skillet. Add celery, carrot, and onion. Saute for about 6-7 minutes until tender. Add to broth. Add salt, thyme, and pepper. Heat to a simmer. In a small bowl, blend 1/2 cup cold water and 1/4 cup flour until smooth. Whisk into soup until well combined. Add peas and chicken to soup. Stir gently for 1 minute.

To make dumplings combine dry ingredients. In a separate bowl combine sour cream, milk, and vegetable oil. Add to dry ingredients and stir until combined without over mixing.

Heat soup to boiling. Drop dumplings by the teaspoonful into soup covering the entire surface. Make sure to make the dumplings small because they expand while cooking. Reduce heat to a simmer. Cover and cook for 15 minutes without lifting the lid. Remove lid and stir gently to break apart.

Serves 6

Wednesday, November 17, 2010

Double Layer Pumpkin Pie

Nothing says fall more than pumpkin pie. I absolutely love pumpkin anything. Pumpkin pie, pumpkin ice cream, pumpkin cookies. This recipe is an easier version of pumpkin pie. It's so simple and you don't have to bake it. It's completely low maintenance. Definitely a winner in my book.

Printable Recipe

Double Layer Pumpkin Pie
adapted from Kraft recipes

8 oz cream cheese, softened
1 cup plus 1 Tbsp milk, divided
1 Tbsp sugar
8 oz thawed cool whip, divided
1 pre-maid graham cracker crust
1 (15 oz) can pumpkin
2 pkgs. instant vanilla pudding
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Beat cream cheese, 1 Tbsp milk, and sugar with a whisk until blended. Stir in half of cool whip. Spread into pie crust. Whisk together remaining 1 cup milk, pumpkin, pudding mixes, and spices for 2 minutes or until well blended. Spread over cream cheese layer. Refrigerate for 4 hours. Serve topped with remaining cool whip.

Serves 8

Tuesday, November 9, 2010

Wednesday, November 3, 2010


This is one of my husband's family's favorites, although my sister-in-law says you can't have nachos for dinner. I think you can have whatever you want for dinner. I think it's the yummy cheese sauce that makes it so good. We love it!

Printable Recipe


1 lb ground beef
1 can refried beans
2 Tbsp chili powder

Cheese Sauce:
2 Tbsp butter
2 Tbsp flour
2 cups milk
2 cups shredded cheese
salt and pepper

tortilla chips
diced tomatoes
sour cream

Brown ground beef and drain. Add refried beans and chili powder. Heat through. For cheese sauce melt butter in a  medium size pot. Add flour and stir to make a roux. Slowly stir in milk. Heat to a boil; reduce heat to medium and stir continuously until sauce is thickened. Stir in shredded cheese. Sprinkle with salt and pepper to taste. Serve chips topped with meat mixture and cheese sauce. Top with tomatoes, olives, salsa, guacamole, and sour cream.

Tuesday, November 2, 2010

Oven-Roasted Potatoes

I love roasted potatoes but they always take way too long to cook. It seems like I'm always waiting for the potatoes to finish cooking while the rest of my food is getting cold. So my husband came up with this way to roast potatoes. If you boil them for 5 minutes it speeds up the cooking time. Then you only have to bake them for about 20 minutes. They came out perfect, exactly the way I wanted them too. So delicious!

Printable Recipe

Oven-Roasted Potatoes

4 cups potatoes, chopped (with or without the skin)
1/2 cup parmesan cheese
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp salt
1/4 tsp pepper
olive oil

Boil potatoes for 5 minutes. Drain and place on a cookie sheet. Drizzle with olive oil. Sprinkle with parmesan cheese and spices. Mix until potatoes are coated. Bake at 350 for about 15-25 minutes.

Monday, November 1, 2010

Oven-Fried Parmesan Chicken

This chicken is so good! My kids loved it. It's a slight variation of Oven-Fried Chicken. Try it, you won't be disappointed!

Printable Recipe

Oven-Fried Parmesan Chicken
adapted from the Better Homes and Gardens cookbook

6 boneless skinless chicken breasts
1 egg, beaten
3 Tbsp milk
1 cup crushed cornflakes
1 cup parmesan cheese
2 tsp dried oregano
1 tsp paprika
1/4 tsp pepper
2 Tbsp butter, melted

In a small bowl combine egg and milk. For coating, combine crushed cornflakes, parmesan, oregano, paprika, and pepper. Stir in melted butter. Dip chicken into egg mixture and then coat with crumb mixture. Place in a greased 9x13 baking dish. Bake at 350 for 30 minutes or until cooked through.


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