Sunday dinner

We had a family-go-to favorite today. It is so easy and one of those crock pot meals that brings this unexpected happy state, when in the middle of the day, you realize that dinner is prepared! I love crock-pot meals.

Lemon Pepper Chicken

1 pkg frozen chicken breast tenders

2 cans cream of chicken soup

2 cups sour cream

Lemon pepper

Place frozen chicken tenders in your crock pot and sprinkle with Lemon Pepper. 

We love Lemon Pepper so I may do a little more than sprinkle

In a separate bowl combine

cream of chicken soup and 

sour cream.

Once again add Lemon Pepper

I usually let the chicken cook for a few hours and then I add the cream mixture.

Then walk away... and upon your return you have dinner.

I always serve with mashed potatoes because this also provides the yummiest sauce for your potatoes!

Now for dessert!

This whole day was just full of autumn comfort!

Apple Cake with Vanilla Cream Sauce

2 cups sugar

1/2 cup butter, softened

2 eggs

4 apples, peeled and diced small

1 cup nuts (optional)

my family is not a big fan of nuts so I usually leave them out

2 cups flour

2 tsp baking soda

2 tsp cinnamon

1/2 tsp nutmeg

1 tsp salt

Mix all ingredients together

Bake at 350 for 40-45 minutes

Keep your eye on your cake, and once toothpick comes out clean, it is done!

Vanilla Cream Sauce

Oh my!

3/4 cup butter

1 1/2 cup sugar

1 tsp vanilla

3/4 cup evaporated milk

Combine in a saucepan on the stove

Bring to a boil and stir constantly for a couple of minutes

Prepare your whipped cream and then...

Serve...

Cake...Sauce...Whipped Cream... Deliciousness!!! 

Zucchini Garden Chowder

I am loving the hints of Fall .... the carpet of color in the mountains, peaches and tomatoes on every corner, and the sightings of sweaters and boots.

 I absolutely love Fall (I absolutely love every season that isn't Winter - honestly) - but there are so many things to look forward to this time of year.

 One of them is soup season!
Thanks to Emily I made a soup last night that quickly made its way to the top of the list. Tom and Zac kind of loved it too! The fact that we were eating soup and homemade wheat bread while watching "The Middle and Modern Family" kind of made it all the more delicious!

Zucchini Garden Chowder

• 2 medium zucchini, chopped
• 1 medium onion, chopped
• 2 Tbsp minced fresh parsley
• 1 tsp dried basil
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 tsp salt
• 1/4 tsp pepper
• 3 cups water
• 3 tsp chicken bouillon granules
• 1 tsp lemon juice
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (12 oz) evaporated milk
• 1 pkg (10 oz) frozen corn
• 1/4 cup grated Parmesan cheese
• 2 cups (8 oz) shredded cheddar cheese
• Pinch sugar, optional
• Additional minced parsley, optional

In a stock pot, saute the zucchini, onion, parsley and basil in butter until vegetables are tender.

Stir in the flour, salt and pepper

Gradually add the water and bouillon. (I used 3 cups of chicken stock instead)

Add the lemon juice; mix well. Bring to a boil; cook and stir for 2 minutes until thickened.

Add tomatoes,milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender and soup has thickened.

Just before serving add the cheeses; stir until melted. Add sugar and garnish with parsley if desired.

Now sit back and enjoy!

Amazing BBQ chicken pizza

Somehow Summer has come and gone. Today you can feel a little Fall in the air. I love Fall if it wasn't for that one little thing...  Winter is just around the corner. I am not a fan of cold weather (so what am I doing in Utah... right!)

We have relished in the sun and tried to pluck fun out of the beautiful days of Summer. There has, of course, been a lot on the to do list... but what is life without lists!

Just recently Parker and Jacey were married! We are thrilled to welcome Jacey into our crazy life and crazy family! They are very happy and enjoying the beginning, blissful, days of marriage!









We are anxiously anticipating our next big event... the birth of baby Paisley... Rachel is due on September 13, but she is ready to go whenever she is!

But tonight.... I made the tastiest bbq chicken pizza, homemade crust and all... all thanks to Pioneer Woman! She is a genius... really! So here is the recipe!

Pizza Crust

1 tsp active dry yeast

4 cups all-purpose flour

1 tsp kosher salt

1/3 cup extra virgin olive oil (EVOO)

Pour 1 1/2 cups warm water into a bowl. Sprinkle the yeast over the water. I like to sprinkle a little bit of sugar as well, to activate yeast. Set aside.


In a separate bowl combine flour and salt

With an electric mixer on low speed, drizzle the olive oil and mix, just until incorporated.

Gently stir the yeast/water mixture.

Drizzle the yeast mixture into the flour/oil mixture; mix until the dough forms into a ball.

Drizzle a little olive oil into a clean bowl, toss into bowl and turn over to coat in oil. Cover with moist, warm, kitchen towel and allow to sit for 1-2 hours.

In the meantime, let's get the toppings ready! Tonight I did bbq chicken, but of course, the options are endless!
2 chicken breasts
1/2 cup Barbecue Sauce
Olive oil, for drizzling
Kosher salt, for sprinkling
Fresh Mozzarella cheese, sliced thinly (tonight I did not have any, so I used grated)
1/2 whole red onion, sliced very thin
Chopped cilantro, to taste

Preheat oven to 375.
Cook chicken breasts, pour barbecue sauce over the breasts and turn them to coat. Bake for 20-25 minutes, or until chicken is done. Cut into small pieces, set aside.

Get out your trusty cookie sheet, drizzle olive oil on it to coat bottom and I like to add a dusting of corn meal. It helps with a perfect crust!

Now, get out your beautiful pizza dough and using your hands - stretch out the dough to fill bottom of cookie sheet. Dont' worry about lumpy finger marks, it makes it taste better!

Spoon some barbecue sauce all over the dough and sprinkle some kosher salt.

Next add your chicken

Thinly sliced red onion

Top with cheese

Honestly, your mouth is watering huh?!

Bake for 15 - 17 minutes, or until crust is golden brown and toppings are bubbly.

Remove from oven, sprinkle with plenty of chopped cilantro and tonight I sliced up some tomatoes from my garden and arranged on top of that. 

I don't think I have ever enjoyed pizza this much! When it tastes this good, the calories just don't matter!

Meatloaf cakes

This is just kind of a new spin on meatloaf. It seems like when some hear the word 'meatloaf' they immediately turn their nose up and gag a little. Well.... I am here to tell you these little delights will change your mind about that! They are 'cute' and delicious and a perfect size for kids. You can make them and freeze the leftovers and with a quick blast in the microwave have a delicious, nutritious and fast meal for your family. You know I love cupcakes, so this is my take on the meatloaf cupcake...

Meatloaf
2 eggs
3/4 cup milk
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
2 Tbsp fresh parsley, or 1 Tbsp dry parsley
1 tsp salt
1/2 tsp sage
1 1/2 lbs ground beef
Combine eggs and milk, stir in bread crumbs, onion, parsley, salt and sage (I like to also add about 1/4 tsp pepper). Add hamburger and mix until all is combined. Get your muffin tins and spray them generously with Pam. Using a large spoon or I used a 1/4 cup measuring cup, divide the hamburger mixture into each of the 12 tins.

Sauce:
1/2 cup catsup
4 Tbsp brown sugar
2 tsp dry mustard
Mix these ingredients together and then spoon this sauce onto each of the hamburger muffins.

Bake at 350 for about 40  minutes. Start checking them at 30 minutes, I don't like mine to be overcooked.

Now is the pretty part. Add the 'icing'
Clean, and boil 10-12 red potatoes
When the potatoes are cooked, drain the water and add:
1 cube butter
3/4 cup sour cream
salt and pepper to taste
Mash all together. Then place a dollop (I like that word) of mashed potatoes on each meatloaf muffin and tada.... meatloaf cupcakes... (You have to admit they are cute)

Green Chile Chicken Enchilada

Cast of characters:

All natural, uncooked tortillas

2 cans Old El Paso Green Chile Enchilada Sauce

Grated cheddar/monterey jack cheese

1 pkg cream cheese

1 pkg cooked chicken strips

Spray pam in the bottom of an all-clad pan (You don't want the heat to be too high)

I left an important friend out of the picture. You will also need a small can of diced chile peppers or we are braving it tonight and using a can of diced jalapenos.

Warm the cream cheese block in the microwave

Slice chicken into cubes, microwave to soften

Add the jalpenos or green chiles here

Pour one can of the green enchilada sauce in the bottom of a 9x13 pan

Start with one tortilla

Spoon the chicken/cheese mixture into the middle of shell

Sprinkle grated cheese in the center

Fold in starting by the outside edges, folding in

Then roll top to bottom with the seams on the bottom of the dish

This is what one enchilada should maybe, hopefully look like

I didn't get them in there very organzied but they will still taste so good!

Pour the remaining Green Chile Salsa can over the top of the enchiliadas

Add grated cheese

And for that matter a little bit more!

In a preheated oven at 400 degrees place enchiladas in oven and bake for 20 minutes

All the cheese and edges need to be brownish and bubbly

Plate it with some sour cream and homeade salsa'

It really is simple and fabulous and divine! and best of all easy!

I think this meal needs some chips and salsa'

Pure Limeade

And a Pinata!

Mexican Fiesta!!!!

Lasagna

Lasagna is one of my go to dinners. It is a beautiful dish and being pasta is full of comfort.

This is a very simple recipe, but has a very creamy taste that seems much more complicated than it is! After trying and testing this is the final outcome. I hope you enjoy it as much as I do!

Brown lean ground beef and drain. Add 2 Tbsp brown sugar and let it dissolve into meat. Add 1 jar of Prego, original spaghetti sauce

In a separate bowl combine 1 pkg cream cheese, 1 cup sour cream and 1 cup cottage cheese. With hand mixer beat until mixture is creamy

Cook lasagna noodles and when al dente drain and rinse

Gather all mixtures together and your 9x13 pan

1st layer: noodles

2nd layer:cream cheese mixture

3rd layer:meat mixture

Sprinkle with grated cheddar and monterey jack cheese

Repeat layers 3 times

Finish with grated cheese

Bake at 350 for 30 minutes

Take out of oven and let it sit for about 10 minutes

Stromboli

A couple of weeks ago I tried a new recipe, it is called stromboli. My family LOVED it, but they keep calling it stuffed pizza. Which actually is a pretty good description of it! I saw Rachael Ray make this on her show and then I ran across it on this blog.

Start with pizza dough, provolone cheese, ham and pepperoni

Take the dough and place on cookie sheet, roll into a rectangle

Place a layer of provolone cheese down the middle of the dough

Add a layer of ham and a layer of pepperoni

Then top it with one more layer of yummy cheese!

Fold the dough together in the center and edges. Pinch together

Turn the pizza over and drizzle with olive oil and Italian seasoning. Cut slits on top

Bake at 350 for about 12 minutes, or until golden brown

Slice and serve with a side of marinara sauce

Oohh, it is just so yummy!