Friday, April 20, 2012


After working late tonight, I called home to see what hubby felt like eating for dinner.  What I really meant was, what restaurant do you feel like eating from tonight?  I figured I could pick it up on my way home and if I was lucky, I could go through a drive through.  But, do you know what I heard on the other end of the phone?  "I have dinner in the oven.  I knew you'd be tired tonight."  WOW!!  WHAT A MAN!!  I hurried home and when I got out of the car, I could smell the best aroma coming from the kitchen.  It was so delicious, I had to share his masterpiece with you!

Chicken and Rice Bake

1 can of cream of mushroom soup
1 cup of rice, uncooked
1 envelope of dry onion soup mix
1  3 oz. chopped mushrooms, undrained
3 – 4 boneless skinless chicken breasts
French’s fried onion rings
1 cup of milk
1  12 oz. pkg. thawed peas and carrots

In a bowl, mix mushroom soup, milk, onion soup, and undrained mushrooms.  Reserve ½ of the soup mixture and add in uncooked rice and thawed vegetables.  Pour the rice / veggie mixture into a 9x13 baking dish sprayed with Pam.  Sprinkle with fried onion rings.  Place chicken on top and pour the remaining soup mixture over chicken.  Sprinkle top with more onion rings and paprika.  Cover with foil.  Bake at 375 degrees for 1 ¼ to 1 ½ hours.

Monday, April 16, 2012

Feeling A Little LOCO!

Saturday I was thinking about my weekly menu.  I'm tired of all the regular stuff we keep having.  I'm in a rut and I don't like it, but I've been so busy and tired from work, I haven't had the energy to put too much thought into meals.  This weekend I decided to invest a little time.  Last night we had oven fried pork chops and tonight we had a Mexican chicken salad.  Even my husband commented on how good it was and that we haven't had it in a while.  I shredded up some leftover chicken for this.  Tomorrow night we'll be having ground chicken patties!

Taco Loco

 2 cups cooked, shredded chicken
2 Tb. oil
½ red pepper, thinly sliced
1 large onion, thinly sliced
1 tomato, diced
Salt and pepper to taste
Shredded lettuce
Shredded cheese
Sour cream  (optional)
Salsa  (optional)
Black olives  (optional)
Jalapenos  (optional)
Guacamole  (optional)
Azteca Salad Shells

Prepare salad shells as directed on package.  Cool for 2 minutes before filling.
Place oil, onion, and pepper in a pot and cook until tender.  Add chicken, salt, and pepper.  Mix well.  Cook until hot over low heat.  Add tomatoes and steam for a couple of minutes.
Place lettuce in salad shells.  Top with chicken mixture, sour cream, cheese, guacamole, salsa, olives, and / or jalapenos.  

Sunday, April 15, 2012


Pinterest  has become my latest addiction.  I have so many boards and a gazillion pins.  O.K.  maybe I am exaggerating a little bit, but not by much.   I get so many great ideas.  I just wish I had the time to do all of them.  My grandchildren and students have benefited the most from this web site because most of the things I have made have been for them.  My grandchildren got some pool / beach coverups with their names embroidered on them for Easter, they made special Christmas ornaments for their parents, grandparents, and great-grandparent, I have made many games for my school children, and the list goes on and on.  A couple of days ago I found a recipe for almond cookies.  I made them tonight for the hubby and myself. They aren't super sweet, but if you like the taste of almond, you will like these.

Almond Cookies

1 cup butter
3/4 cup sugar
1 tsp. almond extract

Combine these ingredients in a bowl and mix well.

In a separate bowl mix:
2 cups plain flour        OR               You can use 2 cups of self rising flour and NOT
1/2 tsp. baking powder                        use the baking powder and salt.
1/4 tsp. salt
sliced almonds

Add the flour mixture 2 Tablespoons at a time to the wet ingredients until completely combined.

Roll into small balls and flatten slightly. Cook for 9 minutes (they will not look done) at 400 degrees on a lightly greased pan or parchment-lined pan. Cool cookies until they are just warm, but place sliced almonds on top of each cookie as soon as they are removed from the oven. Drizzle a spoonful of glaze on top of the almonds and cookie.  This will help keep the almonds in place.

1/2 cup powdered sugar
1 tsp. almond extract
1 Tb. water