Wednesday, September 28, 2016

Chicken Gnocchi Soup


This hit the spot tonight!
A new soup to have on rotation this fall - copycat Olive Garden Chicken Gnocchi Soup.

You will need -

2 tablespoons butter
2 tablespoons oil
1/2 onion, diced
2 cloves garlic, minced
2 stalks of celery, diced
1/4 cup flour
2 cups half and half
2 cups chicken broth
1 teaspoon thyme
salt and peper to taste
1 pound cooked chicken, chopped into bite sized pieces
handful of fresh spinach, chopped
1 package of gnocchi (potato pasta)

Heat butter and oil in a saucepan.
Saute onion, garlic and celery for several minutes.
Add flour and stir.
Add half and half and broth and bring to a boil.
Stir until mixture begins to thicken.
Add seasonings, chicken, spinach and gnocchi.
Lower heat and simmer for 5 minutes.

Serve with crusty bread and enjoy!

Tuesday, September 27, 2016

Chicken and Potatoes with Parmesan Garlic Cream Sauce


This was so delish!  Like, want to lick your plate delish. :-) 
I tweaked this recipe

you will need -

4 boneless, skinless chicken breasts, cut in a half and pounded thin
1 teaspoon italian seasoning 
2 tablespoons butter
1 bag small red potatoes, quartered
parsley 

to make the sauce -

1/4 cup butter
2 cloves garlic, minced
2 tablespoons flour
1 cup chicken broth
1/4 cup half and half
1/4 cup grated parmesan cheese
1 teaspoon thyme
salt and pepper to taste


Melt 2 tablespoons butter in saucepan over high heat.  
Sprinkle seasoning over chicken, add to saucepan, and brown on both sides.
Remove chicken from pan and place in an 8 x 11 baking dish.
Add potatoes to dish.

In same saucepan, melt 1/4 cup butter.
Add garlic and sauté over medium-high heat.
Add flour and chicken broth.  
Whisk until smooth and thickened.  
Add half and half and cheese.
Whisk until smooth.
Add seasonings and then pour sauce into baking dish.
Sprinkle with parsley.
Bake, covered, at 400 degrees for 30-45 minutes, 
or until potatoes are tender and chicken is cooked through.

Enjoy!

Sunday, September 25, 2016

Pumpkin Butter

This is a super quick and easy recipe that is delicious on toast, waffles, and pancakes
 or added to oatmeal.
It also makes a nice gift paired with canned apple jelly.


You will need - 

1  can pumpkin puree
3/4 cup apple cider
1 cup sugar
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon nutmeg


Combine ingredients in a small saucepan and bring to a boil.
Lower heat and simmer for about 30 minutes.


Makes 24 ounces.
Will keep in the fridge for about 3 weeks.


Mmmmm!  Fall in a jar!

Saturday, September 24, 2016

Menu Plan

Supper Menus
September 24th - 30th

Saturday

Sunday
breakfast for supper

Monday
meatballs, mashed potatoes, green beans, dinner rolls

Tuesday

Wednesday
chicken gnocchi soup, caesar salad

Thursday
tba

Friday
leftovers

Saturday, September 17, 2016

Menu Plan

Supper Menus
September 17th - 23rd

Saturday
take out pizza

Sunday
supper with friends

Monday
out for supper 

Tuesday

Wednesday

Thursday
Friday
leftovers

Saturday, September 10, 2016

Menu Plan

Supper Menus
September 10th - 16th

Saturday

Sunday
dinner - saucy chicken sandwiches, roasted red pepper tomato soup, potato chips
supper with youth group

Monday
tomato basil tortellini soup, focaccia bread, caesar salad 

Tuesday
out for supper

Wednesday

Thursday
old fashioned chicken and dumplings, apple pie with crumb topping and ice cream 

Friday

Fall Saturday Morning

Candles burning, coffee brewing, muffins baking...


Laundry drying, music playing, leaves falling...


and football waiting. :-) 


"Autumn is the season to find contentment at home,
by paying attention to what we already have." 

Saturday, September 3, 2016

Menu Plan

Supper Menus
September 3rd - 9th

Saturday
take out pizza

Sunday
breakfast for supper 

Monday
grilled chicken, baked potatoes, salad

Tuesday
supper with college kids from congregation - soft tacos, charro beans, spanish rice, tortilla chips and dips, tres leches cake, sopapilla cheesecake bars

Wednesday
fettuccini alfredo, blackened chicken, caesar salad, garlic bread

Thursday
lemon butter chicken, roasted vegetables, rustic bread

Friday
leftovers

Saturday, August 27, 2016

Menu Plan

Supper Menus
August 27th - September 2nd

Saturday
hamburgers, french fries

Sunday
breakfast for supper

Monday
lemon butter chicken, roasted vegetables, rustic bread

Tuesday
one pot pasta, caesar salad

Wednesday
soft tacos, spanish rice, refried beans, chips and salsa

Thursday
saucy chicken sandwiches, potato chips, roasted red pepper tomato soup, ice cream 

Friday
leftovers

Monday, August 8, 2016

Lemon Butter Chicken


You will need - 

4 chicken breasts
1/2 cup flour
2 teaspoons lemon pepper seasoning
1/2 teaspoon salt
1/3 cup butter
juice of 1 lemon

Trim and pound chicken breasts until 1 inch thick.
Combine flour and seasonings.
Melt butter in skillet over high heat.
Coat chicken in flour mixture and place in skillet.
Brown chicken well, about 3 minutes each side.
Sprinkle chicken with lemon juice.
Place lid on skillet, turn off heat, and continue to let chicken cook until done, about 10 minutes.

Enjoy!

Saturday, August 6, 2016

Stuffed Bell Peppers


6 bell peppers
1 pound ground beef
1 onion, chopped
3 tablespoons Worcestershire sauce 
1 teaspoon salt
1/2 teaspoon pepper
1 small can tomato paste
1 can stewed tomatoes 
1 can corn
1 cup cooked rice

Slice tops off of peppers and remove seeds.  Place peppers upright in baking dish with some water in the bottom of the pan.  Microwave for 3 minutes and then leave peppers in the microwave as you prepare the filling.

Brown ground beef and onion.  Add Worcestershire sauce, seasonings, tomato paste, stewed tomatoes, corn and rice.  

Fill peppers with beef,  cover with foil, and bake at 350 for 30 minutes.

Enjoy!

Menu Plan

Supper Menus
August 6th - 12th

Saturday

Sunday dinner
invited to friend's house for supper

Monday
lemon chicken, roasted vegetables, rustic bread 

Tuesday
meatballs, mashed potatoes, green beans, dinner rolls

Wednesday

Thursday

Friday
out for supper 

Friday, July 29, 2016

Pinterest Epic Success!

 Ok, so I had in mind to get out our ice cream maker 
and make some homemade ice cream
when my family came to visit this summer. 

I was on Pinterest looking at ice cream recipes,
when I kept seeing "2 ingredient no churn" ice cream.
I had to try it!

This stuff was SO easy and SO good!
No ice cream maker needed.


Literally all you do is whip 16 ounces of cream.
Add in 1 can of sweetened condensed milk.
And freeze over night.

Took me 10 minutes to make two batches.
The first batch I dropped in some Nutella :-) and swirled it around.


The second batch I added some fresh peaches 
that I cooked in a little butter, cinnamon and sugar for a few minutes on the stove.


Both varieties were delicious! 
The possibilities for mix-ins are endless. :-)

I highly recommend trying this Pinterest idea!

Thursday, July 14, 2016

Sunshine for the Laundry Room


Kind of like I wanna have a green thumb,
I also wanna be a seamstress. ;-)
I'm far from it, but I did get out my sewing machine last week 
and worked on some sunny yellow gingham curtains for my laundry room. 


I have to use my little instructional cd that came with my sewing machine every time I get it out.
Every. Time. 


I really had to laugh when I looked at my fabric!
July 11th 2014.
I had bought it two summers ago planning to make curtains for the laundry room. 


I thought a little curtain over my laundry supply shelf
would bring some sunshine into the room. 


I also replaced the brown curtain I had on the laundry room back door
with a matching yellow one.


They're certainly not perfect, but I like them! 

*Really* Simple Granola

I'm an oatmeal girl.  
95% of the time, my weekday breakfast consists of either 
hot oatmeal, overnight oats, or granola.


I have several good granola recipes -


But I was wanting to find a really simple granola recipe, 
even more simple than my simple granola. :-)


And this is it!

To make 8, 1/2 cup servings - 

combine 1/2 cup raw honey in 1/4 cup hot water
add a teaspoon of vanilla, a sprinkle of cinnamon, 4 cups of old fashioned oats and mix well
bake at 300 degrees for 40 minutes, stirring once halfway through baking time

That's all!  Enjoy!

Wednesday, July 13, 2016

Summertime Strawberry Jam


I love to make some strawberry jam in the summertime!


So quick and easy.  I use the Sure Jell recipe. 


Two pounds of strawberries for $3.


Seven jars of delicious strawberry jam.


Great on toast, biscuits, even ice cream! :-) 


Summertime in a jar!

Sandwich Bread


you will need - 

4 1/2 teaspoons yeast
3/4 cup warm water
1/4 cup sugar
1 tablespoon salt
5 tablespoons butter, divided
2 2/3 additional cups warm water
9 1/2 cups flour

makes 3 loaves


Dissolve yeast in warm water with a teaspoon of the sugar.
Let sit 5 minutes.
Add the rest of the sugar, salt, 3 tablespoons of butter and additional warm water. 
Slowly mix in 5 cups of flour until smooth.
Gradually add remaining flour.
Knead on low speed for 10 minutes.
Place dough in a greased bowl and turn to coat.
Cover and let rise in a warm place for one hour. 

Punch dough down, divide into three loaves and place each in a lightly greased bread pan.
Cover and let rise in a warm place for one hour. 

Preheat oven to 425 degrees. 
Place risen loaves in oven and bake 15 minutes.
Cover tops of loaves with foil to prevent excessive browning, and bake another fifteen minutes. 
Remove from oven and brush with melted butter.
Let cool before slicing. 



Monday, July 4, 2016

*Patriotic Berry Trifle*


Ingredients needed -

16 ounces cream cheese, softened
1 1/4 cups powdered sugar
1 teaspoon vanilla extract
2 cups whipping cream
1 angel food cake, cubed
1 pint blueberries
1 pint strawberries


Whisk cream cheese, powdered sugar, and vanilla until fully combined. 
Slowly add cream and continue to whisk until mixture is fluffy.
In a trifle dish, layer half the cake, half the cream, and half the fruit.
Repeat a second layer of cake, cream and fruit.
Keep refrigerated until serving.

Enjoy!

Tuesday, June 28, 2016

Copycat Kings Hawaiian Bread



ingredients needed - 
2 (.25 ounce) envelopes active dry yeast
1/2 cup warm water 
3 eggs
1 cup pineapple juice
1/2 cup water
3/4 cup white sugar
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
1/2 cup butter, melted
6 cups flour



Sprinkle yeast over warm water in a mixing bowl.  Let sit 10 minutes.
Add eggs, juice, water, sugar, ginger, vanilla, and butter.  Mix well.
Gradually add flour until dough forms.  Let dough rise in a warm place for 1 hour.
Separate dough into three sections and form into round loaves.  Place in lightly greased cake pans and let rise again in a warm place for 30-45 minutes. 
Bake at 350 for 25-30 minutes.  Brush tops of loaves with butter if desired. 
Enjoy!

Tuesday, June 14, 2016

Quick Lunch from the Garden


I'm getting an abundant harvest right now from my cherry tomato plant.
So I decided to use some up at lunch today by scaling down my 
One Pot Pasta recipe into a single lunch portion. 


The original recipe calls for 12 oz. of linguine and 12 oz. of tomatoes.
I took that 1 to 1 ratio and used 1 cup of small pasta and 1 cup of tomatoes.
I scaled down the other ingredients, covered it all with water,
and boiled for ten minutes.


It was tasty!