Wednesday, August 10, 2016

Chicken Broccoli Alfredo on Spaghetti Squash

I made this for a church potluck as I am not eating carbs right now and wanted to be sure to take something I knew that I could eat. Turns out all the gluten free peeps enjoyed having something to eat too!

1 large Spaghetti Squash- cooked and shredded.  Cut in half with the seeds scooped out. Bake at 375 degrees for 45-60. I drizzled mine with olive oil, salt and pepper.
1 Rotisserie Chicken, shredded
2 cups fresh or frozen broccoli florets
 Olive Garden Alfredo Sauce 
 1 cup Italian Cheese Blend
salt and pepper to taste (optional)

Preheat oven to 350.
In a 13x9 baking dish, sprayed with cooking spray add the cooked spaghetti squash, chicken, and broccoli.
Pour on Alfredo sauce.
Sprinkle with cheese.
Cover with foil and bake for 30-45 minutes or until bubbly and hot. If you like the top browned you can uncover the last 10-15 of baking.

Thursday, October 15, 2015

8 Can Soup (Packed with Potassium)

Jennifer S.

Make it from a Can Soup has been around for a long time, and no two recipes are identical, but they basically amount to this:
7-8 cans of whatever you want. Don’t drain the cans. Just add them into the pot.
 Some kind of cheese stirred in at the end. Velveeta isn't fancy, but it sure is tasty in this soup!

Recently a friend of mine was in the hospital for a very low potassium level and I was looking for something that was jammed packed with just that! SO I looked up some foods high in potassium and thought hey most if not all of those are in 7- Can Soup, but I reached just a step further and added the canned pumpkin, you'd never know it was in there!


  • 2 cans (15-ounce, each) Chili Con Carne (your favorite brand with both meat and kidney beans)
  • 1 can (15-ounce) Black Beans
  • 1 can (15-ounce) Diced Tomatoes
  • 1 can (15-ounce) Corn (I Used Fiesta Variety)
  • 1 can (10 Ounce) Rotel
  • 1 can (15-ounce) Pumpkin Puree (NOT pie mix)
  • Salt And Pepper, to taste
  • 1 Bay Leaf
  • 1/2 tsp Powdered Oregano
  • 4 ounces Velveeta, Cubed

  • Without draining the cans, empty all cans, and seasonings into a large crock pot set to high heat.
    Stir WELL.
    Bring to a boil, 1-2 hours, then reduce the heat to low.
    Stir occasionally, stuff likes to sink to the bottom of the crock pot, and stick to the sides. 
    Check seasonings before adding cheese. I added more pepper (Fresh cracked) for balance.
    Dice the cheese and stir it into the soup until melted.
    Serve immediately.

    Friday, October 9, 2015

    Pumpkin Pound Cake

    Jennifer S.

    Pumpkin goodness in a delicious, moist cake. This simple pound cake recipe uses pumpkin pie spice and the convenience of canned pumpkin to create the flavors of fall.


    Pound Cake

    3 3/4 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1 tsp baking soda
    1 tsp salt
    2 teaspoons pumpkin pie spice (1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp allspice, 1/4 tsp cloves)

    Sift all dry ingredients together and set aside.

    2 cups sugar
    1 cup butter, softened
    1/2 cup vegetable shortening, softened
    3 large eggs
    1 tsp vanilla
    15 oz. canned pumpkin (not pie mix)
    3/4 cup milk

    Combine sugar, butter, and shortening in bowl. Beat at medium speed, scraping bowl often, until creamy and light in color. Continue beating, adding eggs one at a time, until well mixed. Add vanilla and pumpkin; continue beating until well mixed, mixture may look "curdled".
    Add flour mixture alternately with 3/4 cup milk; beat at low speed until well mixed.

    Spoon batter into greased and floured loaf pans.  Bake at 350 degrees for 35-60 minutes or until toothpick inserted in center comes out clean.
    Cool 10 minutes; remove from pan. Cool completely.


    1 1/2 cups powdered sugar
    3 tablespoons cream cheese, softened
    1 tsp vanilla
    4 to 5 TBS milk

    Combine powdered sugar, cream cheese, vanilla, and 1 TBS of milk at-a-time for desired glazing consistency in bowl. Glaze cooled cake.

    Sunday, November 30, 2014

    Turkey Tortilla Soup

    Jennifer S.

    This is a FANTASTIC way to use up leftover turkey from Thanksgiving or any holiday.
    My husband even had seconds, and he NEVER EVER has seconds on soup!!

    2 TBS olive oil
    1 cup white onion, finely diced
    6 cups turkey or chicken stock
    2-3 cups leftover turkey, diced up
    2 cups frozen corn, or 1 15-oz can, drained
    1 15-oz can black beans, I didn't drain mine
    1 15-oz can diced tomatoes (Mexican style optional)
    2 4-oz cans diced green chilies
    1 15-oz can of red OR green enchilada sauce OR one envelope of enchilada sauce seasoning
    2 cups spinach, sliced into ribbons
    salt, pepper to taste
    Couple of dashes of Tabasco sauce (optional)
    1 TBS of sugar
    green onions
    sour cream
    shredded cheese
    fried tortilla strips or tortilla chips

    In a large stock pot on med-high heat saute onions in the olive oil.
    Add stock, turkey, corn, beans, tomatoes, chilies, enchilada sauce or seasoning, Tabasco (if desired), and salt and pepper.
    Bring to a boil, turn to med-low and simmer for 10-15 minutes.
    Add spinach and sugar.
    Cover and let simmer until spinach is wilted. Another 10 minutes.
    Taste and adjust seasoning if needed.
    Serve in a bowl topped with green onions, sour cream, shredded cheese, and tortilla strips or chips.

    Saturday, November 8, 2014



    Yield: 24 waffles (4x5 in waffles)
    • 3 cups flour
    • 2 TBS baking powder
    • 3/4 teaspoon salt
    • 1/2  cup sugar
    • 3 eggs
    • 3/4 cup oil
    • 1 cup milk
    • 2 cups buttermilk
    • 1 TBS vanilla


    Sift the dry ingredients together in a large bowl
    Beat the eggs until light and fluffy and pale yellow
    Mix together the eggs, milk/buttermilk, oil and vanilla, stir slightly
    Add to dry ingredients and mix well
    Preheat waffle iron, spray with a light coat of cooking spray (the first time should be the only time you need to do this).
    Use a measuring cup or gravy ladle (approx 1/3 to 1/2 cup size) and ladle batter into waffle iron. Cook waffles according to manufacturer directions.
    Keep warm in a 200 degree oven in a single layer on a baking sheet.
    Top with room temperature butter and hot maple syrup!
    Or toppings of your choice:
    Any fresh fruit you love!
    Toasted nuts
    Toasted coconut 
    Chocolate syrup
    Flavored syrups
    Chocolate chips
    Pie filling, any flavor, heated up
    Peanut butter
    Jam or Jelly
    Whipped topping
    Cream cheese, plain or flavored
    Ice cream
    Powdered sugar
    Bacon crumbles
    Cinnamon/sugar mix
    And so on and so forth...

    Monday, June 9, 2014

    Ginger Ale Chicken in a Crock Pot

    12-oz can of Ginger Ale with real ginger listed as an ingredient
    1/3 cup Teriyaki sauce
    1/2 tsp powdered ginger, or 1 tsp fresh grated ginger
    3-4 cloves of garlic finely minced
    1/2 tsp sesame oil, optional
    1/4 tsp garlic salt
    1/2 tsp Kosher salt
    10-12 cracks of ground pepper
    pinch of red chili flakes
    6 boneless, skinless chicken breasts
    2-3 TBS corn starch
    1/2 cup cold water

    Place chicken in crock pot.
    Combine all sauce ingredients EXCEPT for the corn starch and water.
    Pour over chicken.
    Cook on low for 6-8 hours OR on high for 3-4 hours.
    Remove chicken from crock pot and slice thin or shred.
    Turn crock pot to high (if cooking on low).
    Stir together the corn starch and cold water and add to juices in crock pot and stir well.
    Replace lid to crock pot for 15-20 minutes until juices thicken into a sauce.
    Serve with hot cooked rice and some steamed veggies.
    Be sure to drizzle with the sauce! MMM

    Thursday, May 8, 2014

    No Bake Eclair Cake

    One box graham crackers, any flavor. I used honey flavor. I think I may try chocolate next time.
    1 3.4-oz package of Vanilla or French Vanilla INSTANT pudding mix
    2 1/2 cups cold milk
    1 pint (2 cups) heavy whipping cream, whipped to stiff peaks
    1 tub chocolate cake frosting

    Whip cream to stiff peaks stage and set aside in fridge.
    Make pudding with 2 1/2 cups cold milk. Set in fridge for 30 minutes.
    Fold together whipped cream and pudding.
    In a 13x9 pan line bottom with a layer of graham crackers, use a serrated knife to cut them to fit, if needed.
    Use half of the pudding mixture on top of graham crackers. Smooth out.
    Place another layer of graham crackers on top of pudding layer. Cut any to fit if needed.
    Use last of pudding mix and smooth out.
    For last layer of graham crackers make sure you use the "FLAT" side of the cracker facing up (so you can see it). Cut any if needed.
    Take lid and foil off of frosting tub.
    Microwave for 20 seconds, stir well.
    Pour over graham crackers and smooth to the edges of pan.
    Cover with plastic wrap. My pan comes with a snap on lid.
    Refrigerate over night.
    Cut and serve. Enjoy!!

    Monday, April 7, 2014

    Buffalo Chicken Dip

    Katie Munson

    Here is the recipe for the amazing crock pot  buffalo chicken dip from the potluck.
    1 whole rotisserie chicken, shredded (include a little bit of the skin for flavor)
    1 12-oz bottle of buffalo hot sauce
    16-oz of cream cheese, softened in the microwave
    16-oz shredded pepper jack cheese
    8-oz sour cream
    Corn chips
    Cut veggies
    Put everything, except chips and veggies, into crock pot stir well and allow that to simmer on low for 1-2 hours until the cheese is soft and can mix well. Give it all another good stir and enjoy!
    Tastes awesome with chips or veggies or just on a fork!!
    Thank you to Katie Munson for passing the recipe on to me!!

    Wednesday, March 19, 2014

    Pound Cake

    16 tablespoons (2 sticks)butter, plus extra for greasing pan
    3 large eggs, plus 3 large egg yolks
    2 teaspoons vanilla extract
    1 ¾ cups (7 ounces) flour, plus extra for dusting loaf pan
    ½ teaspoon table salt
    1 ¼ cups (8 ¾ ounces) sugar

    The butter and eggs should be the first ingredients prepared so they have a chance to stand at room temperature and lose their chill while the oven heats, the loaf pan is greased and floured, and the other ingredients are measured. Leftover cake will keep reasonably well for up to 3 days if wrapped tightly in plastic wrap or foil and stored at room temperature.

    Cut butter into 1-tablespoon pieces and place in bowl of standing mixer; let stand at room temperature 20 to 30 minutes to soften slightly (butter should reach no more than 60 degrees). Beat eggs, egg yolks, and vanilla in liquid measuring cup until combined. Let egg mixture stand at room temperature until ready to use.

    Adjust oven rack to middle position and heat oven to 325 degrees. Generously butter 9 by 5-inch loaf pan; dust pan liberally with flour and knock out excess.

    In standing mixer fitted with flat beater, beat butter and salt at medium-high speed until shiny, smooth, and creamy, 2 to 3 minutes, scraping bottom and sides of bowl once with a spatula. Reduce speed to medium; with mixer running, gradually pour in sugar (this should take about 60 seconds). Once all sugar is added, increase speed to medium-high and beat until mixture is fluffy and almost white in color, 5 to 8 minutes, scraping bottom and sides of bowl once. With mixer running at medium speed, gradually add egg mixture in slow, steady stream; this should take 60 to 90 seconds. Scrape bottom and sides of bowl; beat mixture at medium-high speed until light and fluffy, 3 to 4 minutes (mixture may look slightly broken). Remove bowl from mixer; scrape bottom and sides.

    In 3 additions, sift flour over butter/egg mixture; after each addition, fold gently with the spatula until combined. Scrape along bottom of bowl to ensure that batter is homogenous.

    Transfer batter to prepared loaf pan and smooth surface with rubber spatula. Bake until golden brown and wooden skewer inserted into center of cake comes out clean, about 70 to 80 minutes. Cool cake in pan on wire rack for 15 minutes; invert cake onto wire rack, then turn cake right side up. Cool cake on rack to room temperature, about 2 hours. Slice and serve.

    Tuesday, January 14, 2014

    45th Birthday Cake Party

    Thank you to all of you for sharing your cakes and birthday wishes, I had a fabulous day celebrating!

    Nibbles by Nic

    Maple Beer Cake with Salted Caramel Glaze and Bacon Peanut Beer Brittle

    Who Needs A Cape?

    Champagne Cupcakes

    Tales From A Middle Class Kitchen

    Chocolate Banana Cake

    Margaret's Morsels

    Perfect Pair

    Hadia's Lebanese Cuisine

     Lazy Cake

    200g/7oz dark chocolate, cut into small pieces
    200g/7oz milk chocolate, cut into small pieces
    400g/14 oz plain cookies (vanilla wafers)
    3 egg yolks
    1 cup heavy cream
    3/4 cup sugar
    1/2 teaspoon vanilla extract
    1/2 cup /1 stick butter, melted

    Place the wafers in a large bowl and roughly crush with your hands. Set aside.
    Place the dark and milk chocolate in a saucepan.
    Add the egg yolks, sugar, heavy cream, vanilla extract and melted butter.
    Whisk the saucepan mixture over medium heat, incorporating to obtain a shiny chocolate sauce . Bring to a gentle simmer and set aside.
    Add the crushed wafers to the chocolate sauce and stir.
    Lightly grease a large ring cake pan and transfer the mixture to it.
    Place in the freezer overnight.
    Invert to a flat dish.Enjoy!

    Note: If the cake sticks to the pan when converting to a platter, hold the pan over a low flame for about 10 seconds, invert the cake to a flat dish and the cake will come out nice and firm.


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