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I can’t even begin to tell you how moist and flavorful this chicken is. My son exclaimed, “Mom, we have to have this for breakfast, tomorrow!” Try it out, it’s super easy.
Ingredients:
4 chicken breast (thawed or fozen) mine were frozen
1 cup zest Italian dressing
1 packet dry sour cream and onion dip mix
2 cup water
Buns of your choice, I used toasted hot dog buns, because that’s what I had on hand, I think some fancy onion rolls would be great.
Cheese of your choice, shredded cheddar and Italian bend is what I used
Sauted onions and peppers, if you choose
1. Place chicken in crockpot, I just put mine in frozen, but if yours are thawed or fresh, use them
2. Pour over Italian dressing.
3. Mix water and dip mix and pot over chicken, too
4. cook on low for 6-8 hours. It will be falling apart!!
5. Toast buns, then stack cooked chicken and top with onions, pepper and cheese
6. Done. Enjoy!
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I have not posted in quite a while, but this soup is worth the time to share! Share the goodness! It’s a creamy based vegetable, chicken and cheese soup with the addition of pie crust garnishes that add that special homey, comfort-food warmth! A few notes, I keep shredded chicken in the freezer from leftovers or even the already prepared chicken in the refrigerated section at the grocery store. This make it super easy to pull out and throw together. I think I might try turkey next time, even. Often when I make an actual chicken pot pie, ehem… I mean turkey, I stop by the local barbecue restaurant and buy some smoked turkey to use instead. So I may give that a try for this soup! I don’t always have heavy cream on hand and if I’m just throwing this together, I’ll just use equal parts milk or dilute some sour cream with a little water. Don’t let the lack of heavy cream stop you from trying this soup. On with the recipe already:
This yummy goodness is derived from a recipe that my teaching partner was cooking in her
culinary arts classes this week. These kiddos kept bringing me samples of it
and I kept tasting. I finally decided I would make some subtle changes. I have
a sausage dip recipe that is the awesome and I sorta combined the two recipes
and wow, it is delicious, easy and looks fancy, too! I think this would be a
great dish to cook for a date! Guys... Are you listening?
Ingredients:
1 pound regular sausage (use lean hamburger meat if you don’t have sausage on
hand and season it up a tad.)
3 cups spaghetti sauce (a 26 ounce can should work), I had some homemade sauce
frozen and just used that, you can use the store-bought stuff, it’s alright!
1-1/2 cups Italian blend shredded cheese
1/2 cup parmesan cheese
1- 8 oz container cream cheese with chives and onion
24 jumbo pasta shells
1/4 cup water
1-2 tablespoons chopped fresh parsley
Directions:
1. Preheat oven to 375 degrees
2. Cook pasta according to package directions
3. Cook sausage throughly, drain
3. Place 1/2 cup of spaghetti sauce in the bottom of a 9×13 baking dish
4. Combine sausage, all cheese, cream cheese, too, water and 1 cup of spaghetti
sauce – keep a little parmesan cheese, to top it off later
5 Take cooked pasta and fill each shell with cheesy sausage filling and place it
in the baking dish.
6. Top with the sauce and cheese you have left, cover with foil and bake at 375
for 45 minutes until bubbly.
7. Top with parsley. Add more cheese if you want and cook about 10 more
minutes.
This make enough for my little family to have leftovers. I make 2 small pans and freeze one for a night when I need something with very little hassle. ENJOY!
Berry Smoothie
6 ounces plain vanilla yogurt
2 cups strawberry, sliced
1 cup fresh or frozen raspberries
¼ tsp vanilla extract
¼ c. sugar
ice to fill blender to top
Put all ingredients in a blender and blend to your desired consistency.
By Zanna Morris,
1 can frozen orange juice concentrate
1 cup frozen pineapple chunks
½ cup milk
½ cup water
¼ cup sugar
½ teaspoon vanilla
ice cubes
Combine all ingredients in blender add ice cubes to top. Blend until smooth, about 30 seconds. Serve immediately.
It was just one of those evenings where I just wanted to veg on the couch. But, me being me, and having too much to do, could not do that. So, I did a little horse training, because this lady is tired of that adorable new horse running from me each and every time I walk out to get him. It only took one day of offering treats to him, now he follows me everywhere! I just love that little guy! I groomed the boys and fed and watered everyone. The boy and I played on the zipline a bit and now on to the house to figure out dinner.
I stand looking into my lovely stainless side-by-side fridge/freezer and hoping that by some miracle something will have produced itself, which I can just pop in the oven and an hour later magically have a lovely dinner for my family. I looked and looked and nothing. I am so sad! If we lived closer to town it would be a pizza delivery night. Who am i kidding? I have never in my life lived where pizza was avaliable for delivery to my doorstep. I can almost hear you all gasping, but it is true. Anyway…There are only three of us in our little family and many times I will prepare a casserole, freeze half of it and serve half of it. But, tonight there is nothing of that nature in my freezer. Dang it! I have hamburger meat ready to go, so, dinner will revolve around that. Hamburger meat. Little L loves Hamburger Helper! Loves it! Really, if it came down to steak or HH! It would be a toss up. And the boy loves his steak, too! I had HH in mind when I came up with this super easy, one skillet dish.
THE HAMBURGER YUMMY
1 pound ground beef
1 onion chopped or sliced, your preference
1 can cream of mushroom soup
2-1/2 cup egg noodles,
2-3 soup cans water
Seasoning salt
1. Brown ground beef, drain, and spice it up with a dash or two of seasoning salt.
2. Add chopped onions and continue cooking for about 3 minutes, onions will not be cooked thoroughly at this point. Don’t worry they will have plenty of time to get happy and cooked throughly.
3. Reduce heat to low and add the can of mushroom soup and water. Stir it in well.
4. Add in noodles and stir again.
5. COVER! Yes, covering is the secret. Check back in about 5 minutes and give it a whirl, just to make sure it is not sticking and recover.
6. Dish will be ready in about 10 minutes. You can leave it cooking on low for quite sometime, though… like, until your child stops dilly dallying and finishes their homework. Of course that has never happened to my child. 🙂
By the way hubby and the boy told me we never have to buy HH again! I’d say that is a pretty good compliment!
It’s just the three of us celebrating Easter on The Ridge this year. So we will get up early in the morning in hopes that the Easter Bunny will have left us some eggs to hunt and goodies in our Easter basket. Then, head to church, because Jesus’ sacrifice is the real reason we celebrate Easter! Then we will head home to have a delicious lunch. We each picked a side to go with the main dish, Pork Loin.
Here what’s on our menu:
Pork-o-licious Pork Loin RECIPE HERE
Garlic Mashed potatoes (recipe below) chosen by Big L
Fresh green beans with bacon, of course chosen by Little L – who prefers to be called medium sized!
Homemade sourdough rolls – chosen by me – and I may or may not share with the boys- I love bread and pasta- which is how I got my, umm…curves… Yes, that’s what we will call it!
Grandmas Scotch Cake– this was a majority vote! RECIPE HERE
PS: To the gang of diesel mechanics that are following the Hip Home Ec Teacher (Hey!) the Pork-o-licious Pork Roast is a great easy recipe that will feed a manly man for several days. It is even better leftover, in fact. I bought a pretty large pork loin (feel free to substitute loin for the roast) on sale last week with the intentions of cutting it in half to use separately, but then I thought leftovers! Score!!! Super easy you can’t go wrong!
Here’s my Garlic Mashed Potato recipe:
5-6 medium potatoes
1teaspoon salt
5 tablespoons butter
1/4 cup sour cream
2 teaspoons minced garlic
1 tablespoon whole milk
Salt and pepper to taste
1. Cook potatoes in salted water, that teaspoon of salt, use it here.
2. Drain potatoes and return to pan.
3. Add butter, sour cream, garlic, MASH and then MASH some more. I prefer hand mashed potatoes, as opposed to whipped, but feel free to whip ’em in a mixer if that is your preference. I think hand mashed just feel homey.
4. Add milk, salt and pepper, taste and add more until the consistency and taste is right for your liking.
Enjoy and Happy Easter!
And we’d like you to welcome Bullet, who has found a happy home with us on The Ridge.
This is a family recipe that has been served at too many family functions to mention. This was my grandmothers recipe. I can’t remember a Christmas Eve or a birthday party that these were not present. The sauce is the best stuff ever, it is like a tangy, taste bud heaven to me. Give them a try. I changed the preparation method a little, but I’ll let you know what I do differently!
Ingredients:
Meatballs:
2 pounds ground beef
2 medium onions, finely chopped
1 can evaporated milk
Small amount of flour for dredging
Sauce (this is the good stuff that makes the meatballs, in my opinion):
1 onion
1/3 cup water
1 tablespoon brown sugar
3/4 cup catsup
2 Tablespoons vinegar, I used red wine vinegar and I use close to a 1/4 of a cup, but I really like red wine vinegar.
1/4 cup Worchestershire sauce, I used powder, but that’s what I had on hand.
Mix together beef, onions and the can of evaporated milk. There are three total onions in the recipe. To me, that amount of onions warrants getting out the food processor. Or chop then by hand suit yourself.
Roll all of them into balls and set them on a dish to the side.
At this point you have two options, bake or pan fry the meatballs.
This is where I change the recipe up a bit. I put them into a baking dish and bake at 350 for about 45 minutes. Time will depend on the size of your meatballs. Check to make sure they are no longer pink in the middle.
Back to the original recipe, if you prefer to cook your meatballs in a skillet follow from here.
Heat a small amount of grease (I use olive oil) in a large skillet.
Roll each ball in flour, place in a single layer in the hot skillet and brown on all sides. Remove to plate and cook the next round if necessary. Put all meatballs back into the large skillet. Don’t turn on the heat just yet.
Now on to the sauce. Mix all ingredients for the sauce in a small saucepan. Cook slowly until boiling. Pour over meatballs (in the baking dish or in the skillet, whichever you chose to do) and let simmer until meatballs are well done.
Enjoy!
We love soup around here! This is a newly added recipe to my cookbook. It was definitely a hit! The Fiesta Cheese Soup adds a great spicy flavor. My son was even licking his fingers saying how good it was. That right LICKING his fingers! I guess those curly noodles are just too tempting for little boy fingers.
Ingredients:
1 Can beef Broth
1 soup can of water
2 Chicken Breast
1 Can Fiesta Cheese Soup
3/4 cup Petite diced tomatoes
1 1/2 cup dry spiral pasta
1 teaspoon chili powder
1/2 teaspoon celery salt
Directions:
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