Chicken Chop Suey

So I love chicken chop suey but there is not a good chinese resturant here so I deicded to tyr my hand at making it. I think it came out really well but my kids did not like it as much because of all the veggies but they did eat it.

2 pieces of chicken cut into bite sized pieces.
1 can chop suey veggies
1 can chicken gravy

saute the chicken in a skillet. Add the gravy and let simmer for 5 minutes. Add the veggies and cook for additional 5 -10 minutes. Serve over rice.

Mushroom Corn Chowder!!

So a few days ago I was looking for soemthing to do with a can of cream corn. I found this recipe in a magazine and modified it for what I had.

1/2 can cream corn
1/2 c frozen corn
2 carrots sliced
2 celery stalks, sliced
1/2 onion, diced
1 can cream of mushroom soup
1 1/2 cup milk
4 oz can of mushrooms, drained

Saute onion, carrots, and celery for 5 minutes. Add remaining ingreidents and let simmer for 20-30 minutes. Can add chicken and any other vegetables you would like.

Cinnamon Ornaments!!!

So I am babysitting 2 extra kids on top of my two and I needed something fun to do. I found this recipe for cinnamon ornaments on another website and modified it some. This recipe made 8 ornaments with a little left over. I will defintley be making more of these next weekend as christmas presents from the girls. I know cheap but handmade is the bets way to go. So enjoy the recipe and remember to have some fun with your kids.

Cinnamon Ornaments

Ingredients
3/4 cup applesauce1 bottle (4.12 ounces) McCormick® Cinnamon, Ground
Cookie cutters
Drinking straw
Colorful ribbon

Preparation

1Preheat oven to 200°F.

2Mix applesauce and cinnamon with hands in small bowl until a smooth ball of dough is formed. Using about 1/4 of the dough at a time, roll dough to 1/4-inch to 1/3-inch thickness between two sheets of plastic wrap. Peel off top sheet of plastic wrap; cut dough into desired shapes with cookie cutters. Make a hole in top of ornament with drinking straw. Place ornaments on baking sheet.

3Bake for 2 1/2 hours. Cool ornaments on wire rack. (Or, to dry ornaments at room temperature, carefully place them on wire rack. Let stand 1 to 2 days or until thoroughly dry, turning occasionally.)

4Insert ribbon through holes and tie to hang. Decorate as deisired. I am going to be using glitter on them .

A few of my Thanksgiving recipes!!

Since the hubby is deployed to Iraq this a group of us wives got togetether and we all made a little bit of the dinner. Here is what I made and brought. The sweet potatoes were a big hit because of how sweet they are. I can not stand marshmellows so I don' make them the traditional way.

Recipe 1

Corn with Fresh Herbs
1 bag frozen niblet corn
2 tbsp butter
1 tbsp parsley
1 tbsp fresh chives
1/4 tsp saly

Place corn in the strainer and hold under cold water.

In 12 inch skillet heat butter over medium high heat until foamy. Add corn and remaining ingredients. Cook 3 to 5 minutes

Recipe 2

Pumpkin Pie( this was my first attempt at pie and it came out really well)

Crust
1 pillsbury pie crust, softened

Filling
3/4 cup sugar
1 1/2 tsp pumpkin pie spice
1/2 tsp salt
1 can (15 oz) Pumpkin
1 can evaporated milk
2 eggs beaten

Heat oven to 425. Place pie crust in a 9 inch glass pie pan .

In large bowl beat filling ingredients with mixer and pour into pan. Cover crust with strips of foil to avoid burning.

Bake 15 minutes. Reduce oven temp to 350 and bake 40-50 minutes longer. Remove foil last 5 minutes of baking. Cool 30 minutes and refrigerate.


Recipe 3

Praline Sweet Potato Casserole(Reba's recipe)

Ingredients
1 can (40 oz) sweet potato, drained
1/3 cup sugar
2 tbsp butter melted
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp salt
2 large eggs

Topping
3/4 cup brown sugar
1/4 cup pecans, chopped
3 tbsp flour
2 tbsp butter, melted

Preheat oven to 350f. Grease shallow 1 1/2 qt casserole. In bowl mash sweet potatoes; stir in sugar, butter,vanilla, cinnamon, salt and eggs. Spoon into prepared casserole. Mix topping ingreidients; sprinkle on potato mixture. Bake 30 minutes.

Veggie Kinda Night!!

Tonight I made Veggie Shells which is from the Busy woman's cookbook. I did have too modify it because it would have been too much for my small family. While my kids did not eat more than half a bowl it was loaded with the veggies they neglect and could only have a piece of pumpkin bread if they ate it. If I modify the recipe I will have the original in parenthesis.

Veggie Shells

1 yellow sqaush, peeled,and chopped (2 )
1 zucchini sliced(2)
1 cup frozen corn (1 10 oz bag corn frozen)
1 sweet bell pepper (did not use)
1 can stewed tomatoes
1 tsp Italian seasoning
2 tsp oregano
1 can beef broth( 2 cans)
1 cup bow tie pasta( 3/4 cup small shell pasta)

In slow cooker combine squash, zucchini, corn, bell pepper, tomatoes, seasonings, beef broth, and 2 cups water (I did not use).

Cover and cook on low for 6 to 7 hours

Add pasta and cook additional 30 to 45 minutes.

Garnish with mozzarella cheese. Serves 4 to 5.

Cheesecake- Swirl Chocolate Chip Pumpkin Bread

So I got this recipe from cookiepiebklyn.blogspot.com. I love both cheesecake and pumpkin so I decided to make this today and will be taking a loaf of it to a friend for Thanksgiving. I did modfiy the recipe a little bit but I think that it came out really really well. I even got my 3 year old invovled and she loved mixing all the pieces togetether.

Cheesecake-Swirl Chocolate Chip Pumpkin BreadMakes 1 9-inch loaf

Cheesecake swirl:
4 oz. cream cheese, at room temperature
1/4 cup sugar
4 oz. sour cream, at room temperature (Orignal Called for 8 oz)
1 large egg, at room temperature
1/2 tsp. vanilla extract
Pinch of salt

Pumpkin bread:
1 1/2 cups all-purpose flour
1 tsp. baking soda'
2 tsp. pumpkin pie spice
1/4 tsp. salt1 cup sugar
7 1/2 oz. pumpkin puree (half of a 15-oz. can)
1/4 cup vegetable oil (original called for 1/2 cup)
2 large eggs, at room temperature
1 tsp. vanilla extract
2 Tbsp. water
1/2 cup miniature chocolate chips (Original Called for 3/4 cup)

1. Preheat the oven to 350ºF. Mist a 9-by-5-inch loaf pan with cooking spray. Make the cheesecake swirl: In a bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until smooth. Add the sour cream, egg, vanilla and salt and beat until well combined and smooth. Set aside.

2. Make pumpkin bread: In a small bowl, combine the flour, baking soda, pumpkin pie spice and salt; stir with a fork to mix well. In a separate large bowl, whisk together the sugar, pumpkin puree and oil. Beat in the eggs, vanilla and water. Scrape down the sides of the bowl with a flexible spatula, then beat again until just mixed. Stir in the flour mixture until just combined, then fold in the chocolate chips.

3. Spread 1/3 of the pumpkin batter in the loaf pan, then spread about 1/3 of the cheesecake swirl over the pumpkin batter. Repeat layers, ending with the last of the cheesecake swirl. Run a sharp paring knife through the layers to create a swirl pattern.

4. Bake the bread for 75 to 80 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Allow to cool in the pan on a wire rack for 15 minutes, then turn out bread and let cool completely. To store, wrap well in foil and refrigerate.

Chicken and Spaghetti Squash

Tonight for dinner I made the Chicken and Spaghetti Squash from the Family Circle Magazine the December 2008 edition. I knew I was taking a risk by feeding my kids this but I wanted to try. I did change the recipe a little bit. Hope you enjoy if you try it.

Chicken and Spaghetti Squash

1 large Spaghetti Squash
1tbsp olive oil (original called for 2 tbsp)
4 oz can of mushrooms (10oz sliced in original)
1 clove garlic(3 cloves)
1 can diced tomatoes (2 cans)
2 chicken breast cut into pieces(3 pieces)
1/2 tsp salt
1/4 tsp red pepper flakes( I did not use)
1/2 cup spinach torn in to pieces( basil was used originally)
1/2 cup Parmesan cheese

Heat Oven to 350

Cut squash in half lengthwise. Scoop Out seeds. Place in a 9x13 baking dish cut side up. Add 1/2 cup water and cover tightly with foil. Bake for 50 -60 minutes

While squash is baking make the sauce. Heat olive oil in a large nonstick pan over medium high heat add garlic and mushrooms and saute for 5 minutes. Stir in tomatoes, chicken, salt and red pepper flakes cook for 6 minutes. Put spinach in and stir. To serve shred the spaghetti out of the shell and put onto separate plates. Serve with chicken mixture and cheese.

The nutrition info
292 calories per serving
10g fat
30 g protein
21 g carbs
5 g fiber
714mg sodium
69 mg cholesterol

Apple Stredual Pie!!

So after making two batches of applesauce I had 2 apples left and decided that I need to make a pie!! So at 9 pm tonight I made a pie.

For the crust I used a refrigerated crust since I have extra one.

For the the filling

I used 2 apples peeled and sliced thin.
1tsp cinnamon
1/4 cup brown sugar
1/4 cup butter

Melt the butter and combine all ingredients in a small bowl. Set aside

For Topping
2tbsp butter, melted
1/4 cup brown sugar
1/4 cup flour

Combine the flour and sugar. Add the melted butter until it crumbles. Add to pie.

Bake pie at 425 for 10 minutes. During this time make a foil ring for the crust. Once done bump the temperature down to 350 and bake for 30 more minutes.

Let cool. I am not a big fan of apple pie but I fell in love with this. Also, this recipe was taken from several recipes and I made it my own.

Applesauce

So lately my kids have been goign thru jar of applesauce and it starting to get to expensive. So instead I decided to make homemade applesauce from apples. It was very simple and I was able to make it in my crockpot. I did make it two ways. The first batch was not so good becasue my kids don't like cinnamon. I also halved the recipe becasue I wanted to make sure they liekd it first.

Here is the recipe for the cinnamon version with splenda
4 apples, peeled and quartered
1/2 water
1/4 cup splenda
1 tsp cinnamon

Combine all ingredients in a small slow cooker and Cook on high for 3 hours or on low for 6

The second recipe came out much better
4 apples, peeled and quartered
1/4 cup water
1/4 cup sugar

Combine all ingredients in a small slow cooker. Cook on High for 3 hour or on low for 6.

To make bigger batch of applesauce double the amount.

I will be going to the store later in the week to make a bigger batch for friends.

Portabella Mushrooms

So I went to the grocery store on Thursday and they had these beautiful Portabella mushrooms and I have always wanted to try them as a burger since so many people have loved them. I bought 2 and made them for lunch today. I did not make any for the kids because they do not eat mushrooms. Here is the following recipe that I used. Very Yummy and filling.

Portabella Mushrooms
2 portabella mushrooms
4 tsp olive oil
1 tsp basil
1 clove garlic chopped
salt and Pepper to taste

Put 1 tsp if olive oil on both sides. On the underside of the mushrooms add basil, garlic and salt and pepper. Let marinate for 1 hour. Grill for 3 to 4 minutes on low heat. I served my with a garlic mayo and cabbage on the top.

The mayo

1 tbsp light Mayo
1/2 tsp garlic
1/2 tsp worceshire

Mix all and put on both the top and bottom bun.

I was very stuffed ater eating just one so the other one will be lunch tomorrow.

chicken and dumplings

So a few months back my best friend Brandi gave me this recipe for a easy and very delicious chicken and dumplings. It was one of the few things my 5 year will ask for 3rds of. So here is the following recipe. Enjoy

2 chicken breast
4 cups chicken broth or 4 cups water and 4 chicken bouillon
Package of refrigerated biscuits (10 pack)

Bring the broth to a roiling boil on high heat; add chicken and continue boiling chicken for 10 minutes. Turn heat down to low and let simmer for 3 -4 hours. Also can be cooked on High for 1 hour to save time. When chicken in cooked removed the pieces and shred. Return to pan and simmer on medium heat for 10 minutes.
As for the dumplings, open biscuits and flat with the palm of your hand. Dredge in flour on both side. Cut the biscuit into bite size pieces or just make 4 big pieces from 1 biscuit.
Turn temperature of pan up to high. When roiling boil drop the "dumplings" in the broth. Let simmer on high heat for 20 minutes. The dumpling will get puffy but as they cook will flatten out. Once down is the mixture is soupy you and add 1 tsp of Corn starch.
For variation I will make it with vegetables but not as big as a hit.

My Life

So I am student/mother/ wife/ cook. I have 2 wonderful children ages 3 and 5. I have a wonderful and supportive husband who has helped me so much. He is currently 1 year into a 15month deployment. Yuck. I am a senior in College and will hopefully get my Social Work degree in May 2009. Thank God.

I have recenetly lost 90 pounds and no i did not have suregery it was all doen by hardwork. Yet since losing the weight I have had to mke major chnages in my diet which does not bode well with my meat and Potatoes husband(no veggies at all) and my children who have started to have some bad habits. Yet I push on hoping they will like a few things I make.