Perfect BBQ Chicken

Recently I have been searching the internet for the "best" recipes.  I simply go to Google and type in things like best chicken recipe, best steak marinade, best side dish,  and many others.  I know that everyone has a favorite recipe that they think is the best.  That is what I am looking for.  Tonight we are trying what Kraft Foods calls Perfect Grilled Chicken.  It was perfectly easy and created tasty juicy chicken.

Ingredients:

• 1/4 Cup of BBQ sauce
• 1/3 Cup Caesar Dressing
• 1 lb of Chicken Breasts

Combine bbq sauce and dressing in a bowl.  Pour over chicken, covering all sides, cover and refrigerate for 30 minutes.  Grill until chicken is cooked throughout.

I served with Jalepeno Twice Baked Potatoes and Zucchini.

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Chocolate Chip Zucchini Bread

We made a stop at one of our favorite local places to get produce, Farmer John's in Leesburg, VA.  We had a list of things we needed for the week.  Zucchini wasn't on the list but they looked OH SO GOOD!  I picked up a couple and quickly came up with some ideas including this yummy bread.  My kids don't like anything green were extremely happy to eat this even though the flakes of zucchini peeked through the deliciousness.

Ingredients:

• 3 Cups All-Purpose Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 2 teaspoons of Cinnamon
• 1/4 teaspoon Ginger
• 1 Cup of White Sugar
• 1 Cup of Vegetable Oil
• 1 Cup of Brown Sugar
• 3 Eggs
• 2 teaspoons of Vanilla extract
• 2 1/2 -3 Cups of Grated Zucchini (skin on)
• 1/2  cup of mini chocolate chips

In a medium bowl combine flour, baking soda, baking powder, salt, cinnamon, and ginger.  In a separate large bowl cream together with electric mixer the sugars, eggs, vanilla, and vegetable oil.  Next, fold in the zucchini and chocolate chips.  Pour batter into two greased loaf pans.  Bake at 325 for 50-60 minutes.
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Easy Cheesy Broccoli and Rice

A few months ago I posted a recipe for Broccoli and Cheddar rice that we all enjoyed, but I came across a different recipe that said you could make it ahead of time.  Anything that I can make ahead of time is a winner in my book.  I tweaked the original recipe a bit.  Believe it or not I actually reduced the amount of cheese!  I also eliminated the Ritz cracker topping because my husband finds crumb topping (except the sweet stuff on top of muffins) to be completely unnecessary.  I liked the large chunks of broccoli in this (vs. little tiny pieces) because it actually made me feel like I was eating a vegetable.

Ingredients:

• 2 Cups Minute Brown Rice
• 1 (14.5 oz) Can of Chicken Broth
• 3 Cups of  Broccoli
• 6 oz of Velveeta Cheese (cubed)
• Pepper to Taste

Serves 6

Bring chicken broth and broccoli to a boil.  Add rice, stir, and reduce heat to low.  Cover and cook for 6 minutes.  Turn of heat, add Velveeta cubes, stir, and cover for additional 5 minutes.  Stir to mix cheese throughout.  Add pepper to taste and Enjoy!

The original recipe says to cover and refrigerate if you are making it ahead of time.  I only made mine about an hour a head of time so I just left it covered on the counter and reheated it on the stove.  I will post an update when I actually make it a day in advance.

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Cajun Chicken Fettuccini Alfredo

Creamy pasta dishes are one of my favorite comfort foods.  Something about the slightly spicy Cajun flavor mixed with the cheeses puts this recipe at the top of my list.

Ingredients:

• 3 Boneless Skinless Chicken Breasts (about a pound)
• 1 1/2 Tablespoons of Cajun Seasoning
• 2 Tablespoons of Butter
• About a Tablespoon of Olive Oil
• 1 teaspoon of Minced Garlic (I used the kind from the jar)
• 1/2 pint of Grape Tomatoes (quartered)
• 1/4 Cup Dry White Wine
• 1 Cup Heavy Cream
• 1 Cup of Shredded Asiago
• 1 Cup of Shredded Parmesan
• 1 teaspoon of Salt
• 1/2 teaspoon of Pepper
• A couple dashes of Nutmeg
• 16 oz of Fettuccini (cooked)

Serves 5-6

Pound chicken breasts with rolling pin or meat mallet until it is about 1/2 inch thick.  I place the chicken between two pieces of wax paper or plastic wrap to keep the mess to a minimum.  Next generously sprinkle both sides of chicken breasts with Cajun seasoning.  

Preheat oven to 350.

In a large skillet, melt 1 tablespoon of butter with about a table spoon of olive oil.  When the butter is melted and oil is hot, add the chicken breasts.  Sear the chicken breasts on both sides about 3 minutes on each side.  Remove the chicken from the skillet and place in baking dish.  Next put the chicken in the oven for about 10 minutes to finish cooking it.  When the chicken is cooked throughout, cut it into strips to add to the pasta sauce.

The sauce will be made in the same skillet as the chicken was cooked.  Start by pouring in the white wine to deglaze the pan.  Using a whisk get all of the brown bits to mix in.  Heat for about a minute.  Then add the tomatoes and garlic cook for additional 2 minutes to soften them.  Lower the heat to med-low and stir in heavy cream and additional tablespoon of butter.  Stir constantly as you add the salt, pepper, and nutmeg.  Continue stirring as the sauce begins to thicken. This will take about 5 minutes. At this point the sauce will not be real thick.  It thickens more with the cheese.   Add the grated cheese and stir as it melts.  When sauce is smooth add in pasta  and chicken and toss.  The Cajun seasoning from the chicken will mix in with the sauce to give it a little snap!

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Sesame Noodles with Chicken

Take out food can be expensive and you just never know exactly what is in it.  This dinner can easily be made in about 30 minutes and pleases my whole family.  As much as I try to get my kiddos to eat all the veggies that my husband and I eat they sometimes just refuse.  The vegetables in this are large enough that even the pickiest eater can pick around them and since my kids like all things pasta this is still a winner!

Ingredients:

• 2 Boneless Chicken Breasts (cut into small cubes)
• 1 teaspoon of Sesame Oil
• 1/4 Cup of Soy Sauce
• 1/2 Tablespoon of Rice Vinegar
• 2 Tablespoons of White Sugar
• 4 Tablespoons of Canola Oil
• A couple handfuls of Pea Pods
• About 10 Mushrooms (sliced)
• A couple handfuls of Beansprouts
• 1 box of Angel Hair Pasta
• 1 teaspoon Minced Garlic
• 1 to 2 teaspoons of Garlic Chili Sauce (depending on how spicy you want it)

This recipe fed 4 adults and 2 kids

In a small bowl, combine sesame oil, soy sauce, rice vinegar, sugar, canola oil, minced garlic, and garlic chili sauce.  Pour a little bit of the sauce in a large skillet, add chicken, and cook thoroughly.  Remove chicken from skillet and add pea pods.  I add a little bit of water to the skillet to help the veggies steam a bit.  When the pea pods have cooked for a couple of minutes add the bean sprouts, mushrooms, and about a tablespoon of the sauce.  Return the chicken to the skillet, add remainder of sauce, and heat throughout.  Last add in the cooked angel hair pasta and toss to coat with the sauce.

Sharp Cheddar and Gruyere Mac and Cheese

I am notorious for throwing together a homemade mac and cheese with random cheese that I have on hand.  Some are winners and some are just okay.  This one is definitely one I will be making again.  I have used this same milk/butter/egg/flour combo a few times before.  I like it because it creates a great base for the cheese.  You can substitute other cheeses, but I like to make sure that at least one of them is on the stronger side.  I like cheese any cheese...YUM!

Ingredients:

• 1 1/2 Cups of Sharp Cheddar
• 1 1/2 Cups of Guyere
• 12 oz of Pasta cooked al dente (I used medium shells)
• 3 Tablespoons Butter
• 3 Tablespoons Flour
• 1 teaspoon Ground Mustard
• 1/4 Cup Heavy Cream
• 1 1/2 Cups Milk (I used 1%)
• 1 Egg
• Salt and Pepper to taste

While the water for the pasta is coming to a boil I shred the cheese and gather and measure my ingredients because this is one of those recipes that the last 5 minutes is when it all comes together and you can't be scrambling for things.  

Once the pasta is cooked and drained, set it aside.  In the pot you boiled the pasta in melt the butter.  Once the butter is melted whisk in the flour.  Whisk continuously over medium-low heat for about 3 minutes, don't let it burn.  Slowly add the milk, heavy cream, and ground mustard to the butter/flour mixture.  Continue whisking until sauce thickens.  This will take about 5 minutes.  Reduce heat to low.  The next step is a little (just a little) tricky.  Remove about 1/4 cup of the sauce mix.  Gradually whisk the sauce mix into the bowl with the beaten egg.  Make sure you do it slowly so that you don't cook the egg.  Pour the egg mixture into the sauce mixture, mix well.  Next, add the shredded cheese, salt, and pepper.  Mix until cheese is melted.  Last add the cooked macaroni and stir.

Slow Cooker Chicken Taco Bowls

When I was looking over the Magical Moms' Recipe Box I discovered that we don't have enough slow cooker meals.  Both of our families are very busy with lots of after school activities which means that we know how important it is to be able to make quick and easy weeknight meals.  This recipe does require you to make the rice separately from the slow cooker, but you can make minute rice quickly and easily.
Just an FYI... Rule #1 of making anything in the slow cooker is DON'T forget to turn in on.  Luckily it only took me about 45 minutes to realize that I had plugged in the slow cooker, but did not turn it on.  HAHA!  I am still laughing at myself!

Ingredients:

• 3 Chicken Boneless Chicken Breasts
• 2 Cups of your favorite Salsa
• 1 Can of Corn (drained)
• 1 Can of Black Beans (drained and rinsed)
• 1 teaspoon Cumin
• 1/2 teaspoon Oregano
• 1/4 teaspoon Salt
• 1/8 teaspoon Black Pepper
• 1/2 Tablespoon Minced Garlic
• 1/4 teaspoon Cayenne Pepper
• 1 teaspoon Chili Powder
• 1/4 Cup of water
•  A Handful of Fresh Cilantro (chopped)
• 6 Servings of Basmati Rice (cooked)
• Juice of 1/2 Lime
• 2 Cups of Shredded Cheddar Cheese
• Sour Cream (optional)

In the slow cooker combine salsa, corn, black beans, salt, pepper, cumin, oregano, minced garlic, Cayenne pepper, water and chili powder and stir.  Add the chicken breasts, cover with mixture, and cook on low for about 6 hours.  

Remove chicken from slow cooker.  Chicken will be tender and shred very easily.  Return the chicken back the the slow cooker and mix to combine with all of the goodness.

Cook rice according to instructions.  I actually used to bags of boil-in-bag Basmati rice.  When rice is done, fluff and add cilantro, lime juice, and a little salt.  Put rice in bowl and add chicken, beans, and corn mixture.  Top with cheddar cheese and a little sour cream.  

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Grilled Korean Flank Steak

The original recipe for this dish came from Food & Wine.  I changed it slightly.  First I substituted Brown Sugar for regular white sugar, I wanted it to have more spice than sweet.  Also,  I only made half of the original recipe which was plenty for our family.  My husband loves this dish because it is spicy!  If you would like to reduce the spice just cut the amount of crushed red pepper down.

Ingredients:

• 1-1 1/4  lbs Flank Steak
• 1 Clove of Garlic (finely chopped)
• 2 Tablespoons Soy Sauce
• 1 1/2 Tablespoon Brown Sugar
• 1/2 Tablespoon Sesame Oil
• 1 teaspoon Crushed Red Pepper
• 1 Tablespoon Dry white wine

Serves 4

Combine all ingredients except flank steak in a small bowl and mix them well until the sugar dissolves.  Place steak in a shallow bowl and pour marinade over top.  Marinate in the refrigerator for 4-6 hours.  

Grill until cooked to desired temp.  I have cooked this both on the grill outside and in the cast iron grill pan inside.

I served with lo mein rice noodles and veggies seasoned with a little garlic and soy sauce and grilled scallions.

 I brushed the scallions with olive oil and grilled about a minute on each side.

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Country Corn

Corn is one vegetable that I can get everyone in the house to eat, which means that I need to come up with different variations of it to keep it interesting.  We love corn on the cob, but sometimes we like to keep our hands clean so I cut it off the cob.  I have a great recipe for Creamed Corn this one is different because it doesn't call for any cream but it still thickens to become one of the best comfort foods that I make.

Ingredients:

• 3 Large Ears of Corn (cooked and cut off the cob)
• 1 1/2 Tablespoons of Butter
• 1 1/2 Tablespoons of Flour
• 1 teaspoon of Sugar
• 1/2 teaspoon of Salt
• 1/8 teaspoon Pepper
• 3/4 Cup of Water
• A Couple Dashes of Onion Powder

Combine flour, sugar, onion powder, salt, and pepper in a small bowl.  Whisk in water.  Melt butter in skillet.  Add in corn and flour/water mixture.  Stir.  Let mixture simmer for about 30 minutes stirring occasionally.  Mixture will thicken as it cooks creating a creamy side dish everyone will love!

I served this with Key Lime BBQ Chicken and Rice

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Taco Cups

I have said this at least a dozen times... One thing that our family can all agree on eating is Tacos!  Here is another way to change up the regular old tacos and an even better way to serve them at a party!

Ingredients:

• 1 lb Ground Beef
• Your FavoriteTaco Seasoning
• Refried Beans
• 48 Wonton Wrappers
• Shredded Cheddar Cheese
• Salsa
• Sour Cream

Makes 24 Taco Cups

Cook the ground beef and add taco seasoning according to season packet.  Preheat oven to 375.  Place one Wonton wrapper in each space of a regular size muffin tin.  Smear (now that is one word I have NEVER used when writing a recipe lol) about a tablespoon of refried beans on top of each of the wrappers.  Sprinkle about a tablespoon of the taco meat in each cup, then sprinkle a little cheddar cheese on top of the meat.  Add another Wonton wrapper and gently press down.  Add a little more meat and cheese.

 Bake for about 10 minutes or until Wonton wrappers are golden brown.  Remove from oven and top with shredded lettuce, sour cream, and salsa.  I placed mine on a small bed of cilantro rice, but you could easily add the rice before the lettuce.  These little taco cupcakes are perfect party food or dinner time!

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Mojo Chicken with Creamy Garlic Bowties

My whole family agreed that the new recipe that I created tonight is a keeper.  It wasn't exactly what I started out to make, but I think it turned out even better.  I am so glad that I actually kept track of what I put in it, because I often just throw stuff together when trying new things.  Mark this as a success!

Ingredients:

• 1/2 Cup Mojo Marinade (This is made by Wegmans, but Lawry's also sells a similar one called Mesquite with touch of lime)
• olive oil
• 2 Boneless Skinless Chicken Breasts
• 3 Strips of Bacon Cooked and Crumbled
• 3/4 Cup Heavy Cream
• 3 cloves Minced Garlic
• A Couple Dashes of White Wine
• 1/2 Cup Shredded Parmesan Cheese 
• 1/4 teaspoon Pepper
• 1-16 oz Box of Farfalle Pasta

Pour marinade over chicken and let sit in refrigerator for about 30 minutes.  In a medium size skillet drizzle a little olive oil.  Pour chicken marinade and all into skillet.  Cook chicken thoroughly.  Remove chicken, slice, cover, and set aside.  Bring pasta water to a boil.  Add a splash of white wine to deglaze the chicken skillet.  Add garlic and pepper and simmer for a minute.  Add in cream and whisk together for about two minutes.  Add in Parmesan cheese while continuing to whisk.  Sauce will thicken as it stands.  If it gets to thick add a splash of wine to thin it out.  Pour sauce over pasta.  Plate the pasta with a few slices of chicken and sprinkle a little more Parmesan on top. 

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Disney Bucket List 2014

Each time we visit Disney World I create a bucket list of fun and exciting things for us to do.  Some of them are new to us and some are old favorites.  I like to find a few special things that are at our resort because you just never know when we will stay there again.  I enjoy finding the perfect mix of hidden magic and must do experiences.  We are very lucky to visit often but every time we go the experience is different.  This list is for our January 2014 trip.  I know that we won't do/see all of these things, but I like to have the list so that we can continue to try new things.  My must do list is very long and it grows after each visit.

1. Find DiVine-DiVine is a street performer at Animal Kingdom.  She is hard to find for a couple of reasons.  She is fully decked out in face paint and foliage to blend in with the surroundings.  She is rarely listed in the times guide, but from what I hear you can ask Cast Members for details.  
2. Ask for Ketchup at Whispering Canyon Cafe- This is a table service restaurant located inside of Wilderness Lodge.  I have been told that something crazy will happen when you ask for ketchup at this restaurant.  I guess we will have to wait and see...
3. See the Trains and Geyser at Wilderness Lodge- Fire Rock Geyser is a geyser that erupts at the top of the hour throughout the day.  It shoots water 120 ft into the air.  Nestled inside the Villas at the Wilderness Lodge is Walt Disney's personal train collection.  You don't have to be a guest at this resort to enjoy it.  It is available for all to see.  
4. Lunch at Be Our Guest- Be Our Guest is the newest Quick Service/Table Service restaurant at Magic Kingdom.  During our last trip we scored a dinner reservation and it was GREAT.  You can check out my dinner review here.  This time we are hoping to eat there for lunch.  During lunch it is a Quick Service restaurant with lots of yummy sounding options.  You can even get a cupcake topped with the "Grey Stuff."  So don't forget to "Try the Grey Stuff, It's delicious!"
5. Try a Dole Whip-  This is a pineapple soft serve float that according to most Disney Addicts is a "MUST HAVE" snack.  I have taken a sip of a friend's Dole Whip and liked it but I have never had one of my own.  No one else in my family has ever tasted this signature snack.  There is always a line at Aloha Isle in Magic Kingdom, but I plan to wait this time!
6. Meet Anna and Elsa in Norway-  Anna and Elsa are the stars of the newest Disney movie "Frozen."  We saw the movie back in November and LOVED IT!  We don't often wait in line to meet princesses because I have two little boys, but this is one exception they are willing to make and that makes this Mom happy:)
7. Visit Talking Mickey- At our visit in November we able to get FastPasses to meet the Magician Talking Mickey at Town Square Theater in Magic Kingdom.  This was one of the most memorable moments of the entire trip.  It actually brought tears to my eyes.  My little ones have not stopped talking about it, so it makes the list AGAIN!
8. Watch Electrical Water Pageant-  This is a water parade on the Seven Seas Lagoon.  It can be seen from 5 different resorts at various times.  We plan to let the kiddos play in the sand and relax and watch the lights pass by.  
9. Watch Lights Motor Action Stunt Show- This is a high action stunt show that includes a favorite character, Lightning McQueen.  We saw this show a few years ago and would love to see it again.  Make sure to check the times guide because it is only performed a few times a day.  I have also heard a rumor that the show may be phasing out.  
10. Chip and Dale Campfire Sing a long-  Each night at 7pm Chip and Dale host a campfire sing-a-long at  Fort Wilderness behind the Meadow Trading Post.  S'mores kits and marshmallow sticks are available for purchase for $5 or feel free to bring your own.  We have attempted to do this in previous visits, but it has always seemed to hot to sit at a campfire.  This is our first trip in January and the weather should be perfect.  
11. Wake up call from a character- I have never done this, but from what I have researched all you have to do is request a wake up call and the next morning a character will call.  I will let you know how it goes in my bucket list update after the trip.  
12. See Turtle Talk with Crush-  This a one of our favorite attractions at Epcot because it is always a good laugh and never the same experience.  It makes our list because we missed it last time. 
13. Meet Ralph and Vanellope- These characters from Wreck-it Ralph are available for photo ops and HUGS inside the Magic of Disney Animation.  
14. Draw a character at Animation Academy- Inside the Magic of Disney Animation you can watch a 9 minute film on how characters are drawn and then an animator will draw a character live as you watch and follow along to make a character of your own.  

We are going again!!!  Here is the link to my latest Bucket List

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Greek Lemon Chicken

Ingredients:

• Lemon
• 8 Chicken Boneless Skinless Chicken Thighs
• 1 oz Container of Plain Greek Yogurt
• 1 teaspoon Oregano
• 2 teaspoons Minced Garlic
• 1/2 teaspoon Salt 
• 1/4 teaspoon Pepper
• 1 Tablespoon Dried Parsley

Combine yogurt, oregano, garlic, salt, pepper, parsley, juice of 1/2 lemon, and zest from 1/2 lemon in a bowl.  Mix well.  Pour over chicken and marinate for about 30 minutes.  Preheat oven to 375. Place chicken in baking dish and bake for about 30 minutes.  

I served with brown rice, and Zucchini Fritters.

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Banana Berry Oatmeal in the Oven

Christmas morning (ok every morning) is crazy around here.  I made this oatmeal casserole because it is quick and easy to put together and it can easily be reheated so we can eat as we are hungry.  I have also made this on Sunday and reheated throughout the week for a delicious breakfast.  The chocolate chips and bananas make this a hit at my house!

Ingredients:

• 2 Cups of Quick Oats
• 1/3 Cup Brown Sugar
• 1 teaspoon Baking Powder
• 1 teaspoon Cinnamon
• 1/2 teaspoon Salt
• 1 Cup Raspberries (or sliced strawberries)
• 2 Cups of Milk (I used 1%)
• 1/3 Cup Semi-sweet Chocolate Chips
• 1 Egg
• 3 Tablespoons of Butter (melted)
• 2 teaspoons Vanilla Extract
• 1 Ripe Banana

Preheat oven to 375.  Spray an 8x8 baking dish with cooking spray.  In a bowl combine oats, brown sugar, cinnamon, salt, baking powder, half of the raspberries, and half of the chocolate chips.  Pour that mixture into the baking dish.  Then arrange the remaining berries and chocolate chips on top.  Slice the banana and place it on top of the oatmeal.  In a bowl, whisk together egg, milk, melted butter, and vanilla.  Pour mixture over top of fruit and oats.

Shake the baking dish side to side to help the liquid settle and cover all of oats.  Bake for 30 minutes.

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Creamy Tomato Soup

Nothing tastes better when it is cold outside than soup.  I remember asking my grandmother for her tomato soup recipe and I was really surprised when she told me what it was.  She just used canned condensed tomato soup and used milk instead of water.  It was so creamy and delicious. This is an easy delicious soup that reminds me of her.  I served this with provolone and salami grilled cheese sandwiches.  I love to dip it in the soup!

Ingredients:

• 1/3 Cup finely diced onion
• olive oil
• 1 Tablespoon butter
• 1 can (29 oz) tomato sauce
• 2 cans (28 oz each) whole peeled plum tomatoes 
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 4 Tablespoons Sour Cream (or more depending on how creamy you would like it)
• 2 teaspoons of sugar

Drizzle some olive oil in the bottom of a large soup pot.  Heat olive oil and butter until butter is melted.  Add onions and garlic and cook for about 3 minutes.  Dump in tomatoes and tomato sauce.  Bring to a boil and simmer for about 10 minutes.  Using an immersion blender, blend soup until smooth.  Add salt, pepper, and sugar.  Stir in sour cream.  Simmer for a few more minutes and serve.

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Cheesy Ham and Spinach Spirals

A few nights ago I went with a friend to a Pampered Chef training event.  I enjoyed sampling all of the goodies.  I came away with a few new things that I wanted to try.  This is one of them.  I made it and brought it as an appetizer for a cookie exchange.

Ingredients:

• 1 tube of Crescent Roll Dough
• 4 oz Chive and Onion Cream Cheese (at room temp)
• 8 to 10 Slices of Deli Ham
• Baby Spinach Leaves (a couple handfuls)

Preheat oven to 375.  Roll out dough.  If you use the sheet kind you will just flatten a little bit.  If you use the actual roll kind you will have to pinch the perforated cuts together.  Spread the softened cream cheese on the dough.  Layer with ham and then baby spinach leaves.  Roll the up dough (short side to short side) tucking the ham and spinach in as you go.  After it is rolled up pinch the edge with the roll to seal it.  Slice with shape knife and place on a baking sheet lined with parchment paper.  Bake for about 10 minutes.

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Snowman Hat Centerpiece

 I enjoy being crafty with items I already have in the house because let's face it, being crafty can be expensive.  Using leftover supplies from previous projects and repurposing other items is a great way to keep costs down.  This project didn't cost me a penny because I had everything already.  Work with what you have at home, here are my basic instructions.

Materials:

• Coffee Can
• Black Plate or Charger
• Black Spray paint
• Red Ribbon
• A Small handful of fake snow
• A Sprig of Holly

Spray paint empty coffee can and plate (or charger) with black spray paint.  Let it dry.  Tie a piece of red ribbon around the coffee can.  Set can on plate.  I did not attach the can to the plate because I wanted to be able to take it apart for easy storing.  Tuck a piece of holly into the ribbon and sprinkle a little bit of fake snow on it.  That's it, easy peasy!

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Baked Soft Taco Roll Ups

Switching up the way we eat tacos is nothing new,  tacos are a family favorite and this recipe did not disappoint.  This recipe is a little spicier than some of the others that I make, but that can be easily fixed if you don't like things quite as spicy as I do by adding less jalepenos to the mix.  I had a tough time coming up with something to call this dish... I don't know all of the technical aspects of what a taco, burrito, enchilada... I just know delicious!

Ingredients:

• 2 Chicken Breasts cooked and shredded
• 1/2 Cup PepperJack Cheese
• 1 Cup Mild Cheddar Cheese (divided)
• 2 Tablespoons of diced Jalepenos (I use the sliced kind from a jar and just chop them up a bit)
• 1/2 of Corn
• 1 Cup of Sour Cream
• 1/3 cup of salsa
• Cayenne Pepper
• 3/4 teaspoon of Cumin
• 1 teaspoon of Salt
• 1/2+ 1 teaspoon Minced Garlic
• 1/3 Cup of Canola Oil
• About 10 8" Flour Tortillas (you can use bigger ones if you would like)
• Optional- serve with a side of shredded lettuce, sour cream, or salsa 

Serves 5

In a small sauce pan add canola oil and 1 teaspoon of minced garlic.  Bring oil to a simmer, this will happen pretty quick because this is not a lot of oil.  Turn off heat and let sit about 10 minutes so that the garlic infuses the oil with flavor.  While that is cooling, combine pepper jack, 1/2 cup mild cheddar, corn, sour cream, jalepenos, cumin, salt, 1/2 teaspoon minced garlic, salsa, and shredded chicken in a large bowl.  Mix well.

Preheat oven to 400.  Place about 1/4 cup of the mixture on one of the tortillas and sprinkle a little more cheese on top.

Fold sides in and place seam side down.  Repeat until all mixture is used.  Then lightly brush each of the roll ups with the garlic olive oil and sprinkle a dash of the cayenne pepper on each one.  I lined my baking sheet with parchment paper for easy clean up!

Bake for 10-12 minutes flipping halfway through.  The baking time will very depending on the size of the tortillas that you use.  You will know they are done when the edges of the tortillas are crispy.

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Creamy Sausage Tortellini Soup

I am a huge fan of two types of soups 1- The kind that you make in the slow cooker and 2- The kind that you can throw together quickly and simmer for less than 20 minutes.  This one falls into the second category.  When I made this the other night, I had to eat it and rush out the door to a meeting so I didn't get to hear everyone's comments and feedback.  I enjoyed the soup a lot, but I wasn't sure what my mother-in-law, father-in-law, and husband were going to think.  Well, 3 days later my father-in-law was still talking about how much he enjoyed it and was wondering when I was going to make it again.  He generally likes everything that I make.  He is by FAR the most critical member of the family.  If you likes something he lets me know and if he doesn't like something he also lets me know:)  I appreciate his feed back and I have learned to take his critiques as encouragement  so I appreciate his opinion.  Although sometimes he tries to get way to technical and we all laugh at him and keep eating.  

Ingredients:

• About 2 Cups of Baby Spinach
• 3 14 oz cans of Chicken Broth
• 1 lb of Mild Italian Sausage
• 1 can of Italian Seasoned Diced Tomatoes
• 4 oz Cream Cheese (not fat free, it won't melt) at room temperature and cut into cubes
• 1 small package of Frozen Tortellini

Serves 6

Cook, crumble 1 lb of bulk mild Italian Sausage.  Drain off excess grease.  In a large pot combine chicken broth, tomatoes (undrained), and cooked sausage.  Bring to a boil, reduce heat to med and add cream cheese.  Stir to combine and melt.  When cream cheese is melted throughout, add in spinach and tortellini.  Cook for about 15-20 minutes or until tortellini is cooked.

If you want this soup to be spicier, add a pinch of red pepper flakes and/or use HOT Italian Sausage.  

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Rolo Cookies

Although this recipe is not my own, it is one that I have made several times.  I originally got the recipe from Six Sisters Stuff.  I didn't change anything, but I have never been able to get more than about 24 cookies from a batch.  I usually use two boxes of cake mix and a bag of Rolos and I get about 50 cookies which was just enough for my family to snack on and to pass some along.  Today I made this for the teacher pot luck lunch at my son's school.  

Ingredients:

• Box of Devils Food Cake Mix
• 2 Eggs
• 1/3 Cup Vegetable Oil
• 24 Rolos
• Powdered Sugar

Makes about 2 Dozen Cookies

Preheat oven to 350 degrees.  In a medium bowl, combine eggs and oil.  Then add in cake mix.  The first time I made these I used my electric hand mixer and the batter was so thick that my mixer had a tough time with it.  It was much easier to mix it my hand.  Next take a scoop of batter a little smaller than the size of a ping pong ball and press a Rolo inside.  Make sure that the dough covers the entire piece of candy.  Place on baking sheet.  Bake for 7-8 minutes.  Sprinkle with powdered sugar and ENJOY!

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