Cream Cheese Chicken...

Ok, so no picture with my recipe post. I didn't take one before recipe club and after it was completely gone, I barely had to clean the bowl. Must be a good sign...

*4-6 Boneless, skinless chicken breasts
*1 8 oz. package of cream cheese (at room temperature)
*2 Cans of Cream of Chicken soup
*1 package of dry Italian seasoning (I use Good Seasons)

Mix cream cheese, soup, and seasoning. Place in crock pot (spray the sides and bottom of crock pot with cooking spray so the mixture won't stick and burn). Add chicken. Cook on LOW for 4+ hours (add more time for frozen chicken). Stir throughout cooking to mix, and keep the edges from burning. Chicken is ready when it can be shredded easily. Add on top of pasta or sticky rice (BOTAN cal rose is best). Top with your favorite crunchy topping. SUPER EASY...just how I like it!

Coconut Kiss Kooler- Smooch!

*Recipe club last night was super fun and very delicious! I must say that my favorite things last night were the desserts! (I keep wishing I had more)) Yummy pumpkin coconut cupcakes and those fabulous 7 layer bars. One recipe club night I say we do only desserts- and everybody has to bring one! That would make for a very delicious and good time. Last night I made the drink and I made my recipe cards to go along with them, but I forgot to take the recipe with me to the store so I just tried to remember what was in the drink- my memory isn't too good, so I will post both recipes- the one I made up and the real one! They both are really good and simple!

Kesley's Coconut Kiss Kooler
2 bottles of ginger ale
1 can of coconut cream (don't put in the fridge)
1 large can of pineapple juice
grenadine syrup ( I put in about 1/2 of cup or so)

Pebble ice and cherries

Mix the cream of coconut and pineapple juice and grenadine syrup in blender then pour over the pebble ice and ginger ale. I totally forgot to garnish with cherries-but it would be totally cute too! Super yummy and really refreshing!


Coconut Kiss Kooler
12 servings

12 oz cream
9 oz coconut cream
18 oz cherry juice
12 dashes grenadine syrup
18 oz pineapple juice

mix in the blender add a cherry on top and you have one delicious drink to sip on!

pasta con broccoli...

i got this recipe from my fabulous sister-in-law Markae, before was even officially in the family.  i am so glad that she shared it with me & i have made it pretty regularly ever since.  it is also great since it is meat-free!!!  strictly vegetarian.  i also subbed fat free 1/2 & 1/2 instead of regular.  give it a try & feel free to modify it to fit your families needs.  EnJoY!!!

{pasta con broccoli}

1- 16 oz. bag large shell pasta, cooked & drained

1/4 cup butter

4 cups half & half

2- 8 oz. cans tomato sauce

4 cups fresh broccoli florets

1/2 lb. fresh sliced mushrooms

1 1/2 cup grated Parmesan cheese

salt, pepper & garlic powder to taste

Saute mushrooms in butter.  do not salt!  Steam broccoli sprinkled with salt.  In a large pot, mix half & half, tomato sauce, Parmesan cheese, salt, pepper & garlic powder (i usually start with about a 1/2 tsp. garlic powder).  Heat over medium heat until cheese is melted.  Add cooked pasta, broccoli & sauteed mushrooms (with remaining butter) to the sauce.  Turn off heat and stir occasionally.  Sauce will thicken as it cools.  About 2o minutes.

...move over golden Arches...

like most kids, my kids love chicken nuggets!!!!  who am i kidding, so do i!!! but this recipe has been a family favorite since long before my kids came along.  it is not super hard, but does take more time than hitting a drive through... but it is well worth it!  it is also perfect for parties for finger foods or appetizer!!!  

{captain crunch chicken nuggets}

6 boneless skinless chicken breasts, cut into 1-2 in. cubes

2 eggs, beaten

1/2 cup milk

1 cup flour

2 tsp salt

1/2 tsp. pepper

5 cups captain crush cereal, crushed

vegetable oil for frying

Pre-heat fryer to high or 400 degrees.  If you do not have a fryer, you can fill a pot with oil and heat to 400 degrees.(using a oil thermometer)

In a small bowl, combine flour, 1 tsp salt & pepper.  Mix well.  In a separate bowl- mix milk & beaten eggs.  In 1 more bowl place crushed cereal & remaining salt.

In small batches, dredge chicken in flour, then egg, & then cereal.  Place into fryer.  Not too many at a time... or you will overflow your fryer-- like my husband did not too long ago!  

Fry chicken until golden brown on both sides.  You may have to flip them.  Remove onto a plate lined with paper towels to drain.  Serve with honey mustard(recipe to follow) or BBQ sauce.  I prefer either Sweet Baby Rays or Famous Dave's BBQ sauce with about a TBSP of mayo per 1/2 cup to soften the acidity... but whatever floats your boat!

Honey Mustard-

1/2 cup mayonnaise

1/3 cup mustard

3 TBSP honey

In a small bowl, mix together mayo & mustard until well combined.  Add honey & still well.  Taste & add a little more of any of the ingredients to get to desired taste.

Back together Again... Recipe Club Kickoff!

You all should be getting an invite in the mail, but just in case...
Recipe Club is getting together
My house- lets eat, share and enjoy!!
Wednesday September 17th-6:00
questions??- leave a comment
Hope to see all you fine cooks soon!

Italian herb & cheddar muffins...

i love these muffins with everything.  i made BBQ pork chops this week & served them with that, but with soup season on the horizon, I'm sure i will be making them a ton!  & best of all... they are so super easy!!!!

{adapted from Figs Cheese Muffins}

1 1/2 cups flour

1 1/2 TBSP sugar

1 TBSP baking powder

1/2 tsp. salt

2 cups graded mild cheddar cheese

1 cup whole milk

1 egg

1 tsp. garlic powder

1/2 stick butter, melted

In a medium bowl combine all of the dry ingredients.  Mix together & add cheese.  Mix again.

In a small bowl mix- butter, milk & the egg.  Beat together & pour into dry mixture.  Mix with a spoon just until combined.  

Spoon into greased muffin tins & bake @ 20-25 minutes.  Remove from oven & top with garlic herb butter. 

-Garlic herb butter-

2 TBSP butter, melted

1/4 tsp. Italian seasoning

1/2 tsp. garlic powder

pinch of salt

In a small bowl, melt butter in the microwave (30-60 seconds).  Mix in all other ingredients.  Spread onto warm muffins with a pastry brush.  Enjoy!

...let me guess, you dont like coleslaw...

i know that a lot of people do not like coleslaw, but you have to give this one a try!!!!  Bacon, peanuts & a creamy dressing... whats not to love???  make it while youre still bbq-ing.  it is also super yummy with bbq pork sandwiches!  i will post that recipe later.

{crunchy bacon coleslaw}

3/4 cup Miracle Whip

1 TBSP sugar (add more to taste)

1 TBSP apple cider vinegar

4 cups shredded green cabbage

1 cup shredded red cabbage

1/2 cup salted cocktail peanuts

1/2 pound sliced bacon, crisply cooked & crumbled

In a small bowl mix Miracle Whip, sugar & vinegar.  Set aside.  In a large bowl mix both cabbages, peanuts & bacon.  Add dressing, cover & refrigerate for 30 minutes before serving.