Cup Cake Decorating

I had to show off the cute cup cakes that we did for Crystal's Bridal Shower.
Sadly, it is probably the most crafty thing that I have ever done... as far as baking goes.
The frosting was really easy because I got this handy little tool from Walmart for only $12
It was on the cake decorating isle... and I have to admit that I am in love with it!

Crock Pot Lasagna

I got this recipe from my mom, who got it from my aunt.... so I guess you could say that it is a Patterson Family Recipe!!! I love anything in the crock pot... and this one does not disappoint.

Ingeredients:
lasagna noodles
1lb. ground beef (I mixed 1/2 Italian Sausage for flavor)
1 jar chunky marinara sauce
cottage cheese (I used the low fat)
mozzarella cheese
any vegetables that you would like to add (ex: mushrooms, onions, zucchini...)


Instructions:
Brown meat on stove top.

Cover bottom of crock pot with sauce. Layer starting with noodles (un-cooked), then meat, (veggies if used), sauce, cottage cheese, mozzarella. Layer crock pot to the top. I always like to end with a layer of noodles covered with a small amount of sauce then topped with mozzarella and Parmesan cheese.

Cook on high for 4 hours and enjoy!

Honey Glazed Chicken

I love cheap Americanized Chinese type take out foods (Think Panda Express type foods). The only problem is that they are so not good for me or my waist line. So, I've wanted to try some recipes that I have in my huge file that are similar versions of these beloved foods. This one was found on the never disappointing blog melskithencafe.com. The sauce is so good!! Sweet and salty and delicious! This recipe particularly drew my attention because it bakes the chicken instead of deep frying it and the results were fabulous. I think I might have even liked it better than the traditional frying greasy method. I did crank up the head to 450 degrees for a few minutes at the end to make the chicken crispier, but watch it carefully if you do this!




Honey Glazed Chicken
from Melskitchencafe.blogspot.com

2 lbs boneless skinless chicken breasts
1/3 cup flour
1/2 teaspoon garlic powder
Salt and pepper to taste
4 TB butter
1/4 cup honey
3 TB lemon juice
2 TB soy sauce
1/2 tsp. ground ginger

Heat oven to 350. In a shallow dish combine the flour and seasonings. Dip each piece of chicken in flour mixture and coat evenly.

Melt 2 TB butter in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.

Meanwhile, in a small saucepan, melt remaining butter and add honey, lemon juice, soy sauce and ginger. (Note: I doubled sauce because we like extra to serve over rice and lots on our chicken.)

After chicken has baked the 30 minutes, pour sauce over chicken and toss to coat evenly. Bake another 30 to 40 minutes turning frequently.

Serve over rice.

Deb's Chilis Salsa

We don't have a picture....

but for any one who has ever had Chilis Salsa you know how good it is!!!!

Plus this recipe uses canned tomatoes, and every one knows that peeling and cutting the tomatoes is the big battle of salsa.

Thanks Deb for the recipe!!!

Ingredients:

1 can Rotel

1 Lg. can Tomatoes (whole)
1 Large can Tomatoes (crushed)
1-2 Jalapenos-cut into chunks
1 onion
1 Lime squeezed
1/2 tsp. Cumin
1/2 tsp Salt

Chop onion and Jalapeno pepper in blender. Add other ingredients and blend until mixed.

* This recipe makes a lot of salsa so it is perfect for canning.

Hawaiian Haystacks!!!

I have been wanting to make Hawaiian Haystacks for awhile so I was so excited to find this recipe on mykitchencafe.blogspot.com.

The sauce is completely from scratch (that's right Lyndsy, no cream of chicken soup).

This recipe rocks.... I promise!!!

Ingredients:

2 chicken breasts (cut into bite size chunks)

3 tbsps of butter

1/2 onion finely chopped

3 galic cloves minced

1 tsp salt

1/2 tsp pepper

1/4 cup flour

2 cups milk

1 cup chicken broth

*Melt butter in skillet over medium heat and add onion and raw chicken. Saute until onions are soft and chicken is cooked through.

*Add garlic and cook for another minute.

*Sprinkle flour over the onions and chicken and stir to combine. Cook over medium heat for one minute to avoid the starchy flour taste.

*Slowly whisk in milk and broth. Whisk constantly and bring the sauce to a simmer over medium to medium high heat. Add salt and pepper and continue simmering and stirring the sauce until it thickens, about 5 mins.

*Serve sauce over rice with toppings of choice, such as olives, tomatoes, shredded cheese, pineapple, mandarin oranges and chow mein noodles.

Blackberry Pie Bars

I love berries of every kind. I think I could live off of them. I also love pie and so when I saw this recipe on sisterscafe.blogspot.com I had to try it...HAD to. Let me tell you I was not disappointed. Thick and chewy crust + creamy berry layer = heaven (can you her the angels singing praise?) I did half the recipe in order to save me waistline and put it in a 9x9 inch pan instead and it worked great! So go try these now!!!

Blackberry Pie Bars

Crust & Topping:
3 cups flour
1 1/2 cups sugar
1/4 teaspoon salt
1 1/2 cups chilled butter

Fruit Filling:
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup all purpose flour
Pinch of salt
2 (16-ounce) packages frozen blackberries, defrosted and drained

Crust and topping: Preheat the oven to 350. Grease a 9x13-inch baking pan. Combine the flour, sugar and salt in a very large bowl. Cut butter into the flour mixture using a pastry cutter. Continue until the butter is evenly distributed, but the mixture is still crumbly (as you would a pie crust). (I used a food processor and it is much easier. Who even invented a pastry cutter- lamest kitchen tool ever)
Reserve 1 1/2 cups of the crumb mixture for the topping. Press the remaining crumbs into the bottom of the prepared pan. Bake the crust for 15-20 minutes, or until it is golden brown. Cool for at least 10 minutes.

Filling: Whisk the eggs and sugar together in a large bowl, then add the sour cream, flour and salt. Gently fold in the blackberries. Spoon the mixture evenly over the crust. Sprinkle the reserved crumbs evenly over the top. Bake for 45 to 55 minutes, or until the crust is lightly browned. Cool for at least 1 hour before cutting. Makes approximately 2 dozen bars.

Easiest Chicken Tortilla Soup

This is another great Weight Watcher recipe that I love!!! ..... also super easy

ingredients:
1 tsp canola oil
1 onion, chopped
1 green bell pepper, seeded and chopped
2 garlic cloves, minced
3 cups reduced sodium chicken broth
1 (14.5 oz) can diced tomatoes with mild green chiles
10 ounces corn kernels (frozen or canned)
1 tsp chili seasoning mix
1 1/2 cups chopped cooked chicken breast (about 2 large breasts)
1/4 cup coarsley chopped fresh cilantro

toppings:
sour cream
shredded cheese
baked tortilla chips

1. Heat oil in skillet over medium-high heat. Add onion, bell pepper and garlic. Cook, stirring frequently until soft and light brown. (about 5 min)

2. Add the broth, tomatoes, corn and chili seasoning mix; bring to a boil over high heat. Add chicken and cilantro. Reduce heat and simmer until heated through. Serve with toppings.

Note: If I am short on time, I just use a cup of frozen onions and pepper, and it still works great!