Sunday, October 30, 2016

I Lost My Cookies!

Facebook has so many good recipes pop up from different web sites.  I am always saving them.  A couple of weeks ago I found a lemon cookie recipe that sounded good.  I went out and bought 2 lemons and came home ready to make cookies.  I had all the other ingredients, BUT I COULDN'T FIND THE RECIPE.  GRRRRRR!!!  Friends started sending me recipes, but they weren't the same.  Others had suggestions for how I could find it.  No luck.  I went to  Nope, not there.  Finally, I put lemon cookies in the search and there it was!!!  I was thrilled!  I saved it on FB and on my computer and now it's on my blog.  This recipe will never be lost again.  Today I made the cookies with a few minor adjustments!  They are good, but they're not real sweet.  Hubby likes them and I'm taking some in my lunch tomorrow.  I hope you enjoy them too!

Lemon Cream Cheese Cookies

2 1/2 cups all-purpose flour (or gluten free flour)
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/2 cup (1 stick) salted butter, room temperature
1/4 cup (2 oz.) cream cheese, room temperature
1/4 cup lemon juice - Use 2 lemons
2 drops lemon doTERRA essential oil
1 large egg
1 teaspoon vanilla extract


3/4 cup powdered sugar
1 tablespoon milk
1 tablespoon lemon juice
lemon zest  or 3 drops doTERRA Lemon essential oil

 In a large mixing bowl , cream together butter and cream cheese until smooth, then mix in sugar and beat until creamy.  Mix in an egg and vanilla extract, and beat until fluffy and lightened in color.  In a medium bowl, combine flour, lemon essential oil, cornstarch, baking soda and salt.  Add in the flour mixture and the lemon juice to the cream cheese mixture.  Mix until a rough dough comes together. You may need to add a little more flour if the dough is too sticky.  Put dough in plastic Ziploc bag, then refrigerate for 1-2 hours, or until chilled.  When ready to bake, preheat oven to 350º.  Line a  baking sheet with parchment paper.  Spray your hands with Pam and roll cookie dough into balls and lay the cookie balls on the parchment paper. Place baking sheet in oven and bake for 15 minutes, or until edges are just starting to brown and pull away from baking sheet.  Remove cookies from oven and let cool completely.  

To make icing: whisk together powdered sugar, milk and lemon juice until smooth. Add more or less powdered sugar depending on how thick you want your icing. If icing is too thick, add more milk by the teaspoon.  Let cookies cool before topping them with icing.  Top with a sprinkle of lemon zest.
Makes 2 1/2 dozen. 

Saturday, October 15, 2016

Apple of My Eye

A co-worker told me how she added baked apples in her yogurt to make a healthy, fulfilling snack.  So I decided to try it and it was delicious!  I have started baking apples, mashing them up, and putting them in CarbMaster Vanilla yogurt (Kroger brand) for breakfast.  To make it a little more filling, I add in about two tablespoons of Kashi cereal.  I can mix it up before I go to bed so the morning isn't slowed down by making breakfast.  Plus, it's one less thing to think about before my brain starts to function.  Hubby tried it and he liked it too!  I bet this will become one of your favorites!!

Baked Apples

4 apples
½ cup of water
Cinnamon to taste
2 – 3 tsp brown sugar
Spray butter
Chopped pecans, if desired

Spray a 9x13 baking dish with Pam.  Peel and core apples.  Slice in half and place flat side of apple up.  Spray each apple half with 2 squirts of spray butter and sprinkle desired amount of cinnamon on top followed by a ½ tsp or so of brown sugar.  Top with pecans, if desired.  Pour a ½ cup of water into the bottom of the baking dish.  Bake uncovered at 350 degrees for 30 minutes.

For breakfast or a snack, mash one of the apple halves, add in 1 container of vanilla yogurt, and 2 tablespoons of Kashi. Stir well and enjoy.

Saturday, October 1, 2016

Say CHEEEEEESE for Cheesecake!

 OH.  MY.  GOODNESSS!  This cheese cake is SO good!  Have you seen the recipe where people wrap an Oreo with chocolate chip cookie dough.  The cookie recipe is awesome.  This is a cheese cake that plays off that idea.  It's really simple and really good. It's super rich so small servings are plenty.  The hubby and I liked it (a little too much) and so did some friends at work.  I also like the fact that I can make this the night before if I'm planning a dinner so there is less to do the day of an event.

Chocolate Chip Oreo Cheesecake
1  16 oz. pkg. refrigerated cookie dough
16  Oreos, plus 4 more crushed for topping
2  8-oz bars cream cheese, softened
1/2 c. sugar
2  large eggs
1/2 tsp. vanilla extract
pinch of salt
Caramel topping

Preheat oven to 325 degrees F. Line an 8-x-8" baking dish with parchment paper or aluminum foil leaving hanging over the rim. Press cookie dough into bottom of baking dish.  Top with a layer of Oreos (break them up to form a single layer). Set aside.  Make cheesecake layer: In a medium bowl using a handheld mixer or stand mixer using the paddle attachment, beat cream cheese, sugar, eggs, vanilla extract, and salt.  Pour over Oreo layer and smooth top.  Top with more crushed Oreos and bake until the center is only a little jiggly, 35-40 minutes.  Refrigerate until chilled, about 3 hours or overnight.  Remove cheesecake bars from baking dish by lifting it out by the parchment paper or foil and slice into squares.  Drizzle the top of the chilled cheesecake with caramel and serve.

Monday, August 22, 2016

Italian Food and Family Memories

I love Italian food.  I think it's because my grandfather was Italian and I was raised eating Italian food.  It brings back wonderful family memories.  Every time I make Italian food, I think of my grandfather.  He was the best man I ever knew.  He was happy, caring, welcoming, honest, and loved any time with family.  It was never too loud, too messy, or too crowded when we were all together.  When my family was all together, there was a lot of us and it was loud and crowded, but it was wonderful.  There was always a lot of love.  Boy, do I miss my grandparents!  I know this may sound strange, but when I eat Italian food, I feel a little closer to my grandparents.

Shrimp Fettuccini Alfredo

1 pound fettuccini (or tri-color rotini) pasta
1 Tb. butter
1 lb. cooked shrimp - peeled and deveined
2 Tb garlic, minced
12 oz. broccoli
1 pepper diced
8 oz fresh mushrooms, sliced
½ grape tomatoes cut in half
1 jar Alfredo sauce
¼  cup Mozarella cheese
salt and pepper to taste
a little milk to make it creamier, if needed.

Bring a large pot of water to a boil. Add pasta and cook for 10 minutes or until done; drain.  Add in broccoli, mushrooms, tomatoes, and peppers. Stir in shrimp, butter, and garlic. Pour in Alfredo Sauce; stir. Sprinkle Mozzarella cheese a little at a time, stirring constantly. After all the cheese has been added, mix in salt and pepper. Stir frequently making sure it does not boil or stick to the bottom of the pot.  Add milk if needed.  

Garlic Bread Knots

These are SO GOOD!  They go great with Italian food and are EASY to make because they are made with canned biscuits!!!!!  You might want to double the recipe because you're going to wish you had more.

Garlic Bread Knots

1 can large buttermilk biscuits (like Grands)
½ cup olive oil
1 Tb. parsley
½ tsp. garlic powder
1 tsp. oregano
¼ cup Parmesan

Roll each biscuit out like you would if you made a Play-doh snake.  Tie each one into a knot.  Tuck the ends underneath.  In a bowl, mix olive oil, parsley, garlic powder, oregano, and Parmesan.  Stir well and dip biscuit knots into the mixture to coat the top and bottom. Sprinkle a little more Parmesan on top.  Place on a baking sheet and cook at 400 degrees for 17 minutes.

Sunday, July 31, 2016

Do You Know The Muffin (Wo)Man?

So here it is the day before I have to return to work and I should be doing a million things.  Instead, I'm making muffins.  Why?  Why not?  All that other stuff will get done eventually.  I'm feeling a little melancholy right now.  Summer went by so quickly and I really like not working.  Maybe I could sell muffins instead teaching.  That would make me happy.  I could make all kinds of muffins and I may even sing the Muffin Man song as I sell my muffins.  Or maybe not.  That would probably drive people away.  So if you work with me and you don't see me tomorrow, you'll know I'm at home making muffins.  These are so good, you may find me at home eating muffins!  With that thought, I guess I'd better return to work so I don't start looking like a big, fluffy muffin!

Blueberry Banana Muffins

1 stick butter, room temperature
1 cup sugar
2 large eggs
1/4 cup buttermilk (if you don’t have buttermilk, just measure ¼ cup of milk, then add a drop or two of lemon juice and let it sit for a few minutes)
1/2 teaspoon vanilla extract
3 ripe bananas, mashed
1 3/4 cups all-purpose flour or gluten free flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 ½  cup blueberries  (frozen works well)

Preheat oven to 350 degrees.  Prepare your muffin tins by using paper liners or silicone muffin liners.  Beat the butter & sugar on medium-high speed until light and fluffy – about 2-3 minutes.  Beat in eggs, buttermilk and vanilla.  Beat in bananas.  Gradually add in flour, baking powder, baking soda, and salt at low speed.  Add blueberries and gently stir.  Spoon the batter into your muffin tins.  Bake for 15 minutes for mini muffins or 20-25 minutes for regular sized muffins.

Wednesday, July 27, 2016

Dreams Really Do Come True!

Wouldn't it be a dream if you could make a complete meal in one dish?  Well, I am about to make your dream come true!  This is a simple recipe and you can do the prep work ahead of time if you'd like.  I diced up my squash, zucchini, onion, and tomatoes ahead of time and put them in a gallon sized ziploc bag and put them in the refrigerator.  The mushrooms were already sliced when I bought them.  I only used 2 chicken breasts and cut them in half.  This is a great recipe when you know you're going to have a busy day because you can cut the veggies up the night before if you need to.  With school about to start back, we can all use an easy recipe.  Oh, and I forgot to mention ... there's very little clean up!  I think I just hit a home run!  Hold on.  It's about to get EVEN BETTER!  We have enough for LEFTOVERS!!!!!  Leftovers = a day I don't have to cook!  (insert BIG smile)

Chicken Veggie Bake

 4-6 boneless skinless chicken breasts
1 cup chicken bouillon
2 yellow squash
2 zucchini
1 onion
8 oz. sliced mushrooms
a handful of grape tomatoes, sliced
pepper to taste
Mrs. Dash to taste

Slice squash, zucchini, onions, and tomatoes.  Mix sliced veggies and mushrooms together.  Spray a 9x13 glass baking dish and place veggies in the dish.  Sprinkle pepper and Mrs. Dash on top.  Place chicken on top of vegetables.  Pour chicken bouillon over the top.  Cover with foil and cook at 350 degrees for 30 minute.  Remove foil and cook for 30 more minutes.  You’ll have plenty of vegetables for seconds!

Friday, July 15, 2016

I Like Rainbows

Have you heard the saying "You should eat a rainbow."?  It means your should eat fresh foods from lots of color categories.  This recipe is a rainbow.  You also use essential oils in it which makes it even better!  The Cumin oil is awesome!  You can do away with the taco seasoning packets after using this!  I haven't made this recipe yet because I just found it, but it comes from the doTERRA Blog and I will be trying it.  The website is listed at the bottom in case you'd like to see other recipes they have.  Essential oils are good for so many things!  Let me know if you'd like to learn more about doTERRA Essential Oils.  They are AMAAAAAZING!!!

     Cumin Rainbow Salsa

3 roma tomatoes, diced
1 jalapeno pepper, seeded and diced (you can leave this out if it's too spicy)
1 red bell pepper, cored and diced
1 orange bell pepper, cored and diced
1 yellow bell pepper, cored and diced
1 can black beans, drained and rinsed
2 fresh corn cobs, cut corn off of cob  
1 cup chopped fresh cilantro
2/3 cup chopped red onion
2 tablespoons freshly squeezed lime juice
½ teaspoon garlic powder
1 drop of doTERRA Cumin essential oil
2 teaspoons salt
tortilla chips


  1. Combine the tomatoes, jalapeno, bell peppers, black beans, corn, cilantro, and red onion in a large bowl.
  2. In a separate bowl whisk together lime juice, garlic powder, Cumin essential oil, and salt until combined. Pour the juice over the salsa and toss until well combined.
  3. Serve immediately, or cover and refrigerate.
- See more at:

Tuesday, July 12, 2016

Bread in a Bag

This has been a glorious week!  Every year my daughter and son-in-law go out of town for a few days to celebrate their anniversary.  This year was year number 12.  When they go out of town, their babies come to stay with us!  GRANDMA CAMP!!!!!!!  We had so much fun!  I sat down and planned out lots of fun.  We went swimming, visited Great Grandma, ate ice cream, played at the indoor playground because it is so stinkin' hot in Georgia, and did crafts.  We read books, told stories, laughed and laughed, made new dresses, had water balloon fights, played in the water table, and made bread.  Yes, we made homemade bread!  Or rather, we tried. I found a recipe on the computer where you make homemade bread in a ziploc bag.  Perfect for little hands and not near as messy!  This afternoon was the day we made bread.  The bad news was it didn't turn out.  It was hard and thick and didn't rise.  The kids did love helping to make the bread though.  After some investigation, I learned the yeast needed to be dissolved in the water and the water needed to be between 95 and 115 degrees.  These are a couple of little details the recipe I found on the internet failed to mention.  I also added more water and oil than it recommended.  After learning all of this, I gave it a second try.  Unfortunately, the grandbabies were not here for the second loaf.  I gave my daughter a packet of yeast and promised to send her the new and improved recipe and she's going to make it with those sweet babies this weekend.  The good news is the second loaf turned out beautifully!  See for yourself.  It is so cool that you can make this bread in a ziploc bag!  I wish I had thought of that!

Homemade Bread

 3 cups all purpose Gluten free flour (divided into 3 equal increments)
¼ cup sugar
1 rapid rise yeast packet
1 cup warm water
¼ cup olive oil
1 ½ tsp salt
1 gallon sized Ziploc bag

Put 1 cup of flour  and sugar in the Ziploc bag.  Add yeast to water and stir until dissolved.  The water should be between 95 and 115 degrees (too cool and the yeast won’t activate. Too hot and the heat kills it).  Add yeast water to bag.  Close bag and mix well.  Let it rest for 10 minutes to activate the yeast.  Add 1 more cup of flour, olive oil, and salt.  Close bag and mix some more.  Add in one more cup of flour, close bag, and mix well.  Turn mixture out onto a flour covered surface, knead until smooth, and shape into a loaf.  Put the loaf into a greased 9x5 loaf pan and cover with a towel for 30 minutes. Bake at 375° for 30-35 minutes or until golden brown.

Monday, July 4, 2016

Chicken Salad for a Crowd

Yesterday I went grocery shopping with some friends.  I know, grocery shopping with friends isn't typical, but when you get a chance to hang out with special friends, you jump at the chance.  One of them bought some chicken salad and it reminded me of this recipe.  Chicken salad is a summer food to me.  I guess because you eat it cold. This recipe makes a lot so it's a great recipe if you're expecting a crowd or simply want to share it with others.  I have made it for wedding and baby showers and it was a hit!  You could cut the recipe in half for a good amount for your family.  Now, I'm off to sample it!

 Chicken Salad

For the dressing:

1 tablespoon granulated sugar
1 teaspoon plain Gluten Free flour
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 teaspoon mustard
2 1/2 tablespoons white vinegar
3 tablespoons water
1 egg, lightly beaten
2/3 cup mayonnaise

To make the dressing: In a bowl, mix sugar, flour, salt, pepper and mustard. Set aside. In a small saucepan, bring vinegar and water to boil. Remove saucepan from heat and add the egg to the boiled mixture, stirring constantly, until it is warm to the touch.  Add the dry mixture to the wet ingredients, whisking constantly to combine for2 to 3 minutes.  Set aside to cool.  Mix mayonnaise with boiled dressing.  Set aside to thicken.

For the chicken salad:

4 1/2 cups diced cooked chicken breast  (I used my handy little chopper for this.)
2/3 cup diced celery
dressing mixture
1/4 cup sour cream
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Add sliced grapes or almonds, if desired

To make chicken salad: Combine chicken, celery, dressing and sour cream. Add salt and pepper.  Mix well.

Hint:  Make it the night before so the flavors can blend. 

Saturday, July 2, 2016

Raiding The Frig!

I just came home from spending a couple of days at my daughter's house with the grandbabies.  Every time I see then, I fall in love even more.  How can that be?  But it's true!  It melts my heart to see them get excited when I walk in the door and to hear them say, "I love you" without being prompted.  Oh my goodness!  I LOVE THEM SO MUCH!  Next week they are coming to stay with me for a few daysI have some fun things planned.  One is a game I found on Face Book.  Each kid will have a basket that has holes all in it.  They hold the basket on their heads and I will throw water balloons in them.  The balloons pop and they get all wet!  I bought a box of those balloons you attach to a hose and you can fill up a hundred balloons in no time.  This should be FUN!  Another day I think we will go see Great Grandma and go swimming another.  Who knows what else might be in store for those little angels!

While I was at my daughter's house I was looking through the refrigerator and found a small container of a shrimp salad.  Yes, I ate it, but don't judge me.  I had already fed the kids the leftover pizza I had picked up the night before and I was hungry.  They were all about to go out of town and by the time they got back, it would have been bad.  Plus I fixed a big dinner for them that night so it wouldn't have been eaten anyway.  You should be glad I did eat it.  If I hadn't, I wouldn't be sharing the recipe with you now.  She found it on Pinterest and I gave you the website it came from in case you want to see what else has.  I'm going to check it out!  In the meantime, I having it for dinner tonight!
Zesty Lime Shrimp and Avocado Salad
  • 1/4 cup chopped red onion
  • juice of 2 limes
  • 1 tsp olive oil
  • 1/4 tsp kosher salt, black pepper to taste
  • 1 lb jumbo cooked, peeled shrimp, chopped
  • 1 medium tomato, diced 
  • 1 medium avocado, diced (about 5 oz)
  • 1 jalapeño pepper, seeds removed and chopped, if desired 
  • 1 tbsp chopped fresh cilantro or 1 drop cilantro essential oil

In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.  In a medium sized bowl, combine chopped shrimp, avocado, tomato, and jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Tuesday, June 28, 2016

Girls Night Out and Yummy TARTS (The kind you eat!)

Last Friday night some friends and I got together and hosted a doTERRA Essential Oil Girls Night Out at my home for our customers.  We ALL had a BLAST!  We made roller ball recipes, neck wraps, air fresheners, lip scrubs, lime parfaits, rosemary and lemon humus, and recipes galore!  OH.  MY.  GOODNESS!  It was AWESOME!!!  It was such a hit, we are going to do it again!!!  We don't have a date yet, but I'll let you know when we do.  You WILL NOT want to miss it!  Everyone left saying, "I had no idea you could do so many things with doTERRA Essential Oils!"  You'll have to come and experience if for yourself!  If you are interested, let me know!  All you have to do is show up with the oils you already have.  If you don't have your oils yet, let me know and I can help you with that too!

This caused me to start thinking of recipes I could use for other essential oil classes when these popped into my head!  So easy, yet so good!  I haven't made them as tarts so I can't post a picture, but when I do, I'll add it.

SUPER EASY Chocolate Tarts

 1 large or 2 small chocolate instant puddings
3 ½ cups of milk
1 container of Cool Whip
1 pkg of 6 mini graham cracker pie crusts
4-6 drops of doTERRA Peppermint Essential Oil (some people enjoy Wild Orange instead)

Combine pudding and milk and beat according to pudding mix in a large bowl.  Let sit until it begins to thicken.  Add Cool Whip and essential oil into bowl with pudding and blend until smooth.  Scoop equal amounts of mixture into 6 mini crusts. Cover; chill for at least 2 hours.  Top each tart with Cool Whip just before serving. Garnish as desired.

Another Option!

SUPER EASY Lemon Tarts

 1 large or 2 small LEMON instant puddings
3 ½ cups of milk
1 container of Cool Whip 
1 pkg of 6 mini graham cracker pie crusts
4-6 drops of doTERRA Lemon Essential Oil

Combine pudding and milk and beat according to pudding mix in a large bowl.  Let sit until it begins to thicken.  Add Cool Whip and essential oil into bowl with pudding and blend until smooth.  Scoop equal amounts of mixture into 6 mini crusts. Cover; chill for at least 2 hours.  Top each tart with Cool Whip just before serving.

Saturday, June 4, 2016


 School may be out and I might have more time to cook, but I really don't enjoy spending my time cooking.  I'd rather be doing fun summer time things, spending time with friends, or sharing my essential oils.  The fact is though, we have to eat and I do enjoy eating.  So, I looked in the refrigerator and saw I had a pack of ground beef waiting on me.  Lots of different recipes ran through my mind, but nothing made me excited.  I looked in the pantry and saw a bag of tortilla chips I bought a couple of days ago and it hit me.  Make NACHOS!!!!!!!!!  Simple, quick, and easy!  Plus, I had 2 lbs of ground beef and I cooked it all.  That means I can use half of the ground beef for dinner tonight and the other pound for dinner tomorrow night.  I'm thinking spaghetti for tomorrow night.  But tonight, I made nachos ... delicious nachos!  Plus, there's enough left over for lunch tomorrow!

Beef and Bean Nachos

1 lb. ground beef, browned and drained
1 pkg. taco seasoning
1 can refried beans
¾ cup of water
1 bag tortilla chips
Shredded cheese
Diced tomatoes
Diced red pepper
Finely chopped green tops from scallions
Sliced black olives
Sour cream
Hot sauce, optional
Jalapenos, optional
doTERRA Cilantro Essential Oil, if desired

Brown your ground beef and drain.  Return the meat to the pan and add the taco seasoning, refried beans, and water.  Cover and cook over low heat for about 8-10 min.  If you choose to add Cilantro, add one drop of Cilantro Essential oil after you remove it from the heat and mix well.  Arrange the tortilla chips on a plate and top with the mixture.  Top with tomatoes, peppers, scallions, olives, hot sauce, cheese, and jalapenos. Place in the microwave for 1 minute to melt cheese.  Add sour cream.

Thursday, June 2, 2016

Strawberry Slush

Hot summer days can sometimes call for a cold and refreshing treat—like this delicious strawberry citrus slush made with essential oils. With fresh lemonade and lots of ice, this easy and delicious recipe will be sure to make the family smile with relief from the heat.

 Strawberry Slush


2 cups fresh lemonade
1 cup frozen strawberries
1 lemon, juiced
4 drops Lemon essential oil
4 drops Lime essential oil
3 cups ice
3 tablespoons white sugar or 1/2 teaspoon Stevia

Note: For a less tart version, omit fresh lemon juice or add more sweetener. 


Combine all ingredients in blender.
Blend until smooth or at desired consistency.
Pour into cups and enjoy.

Note: For a more "smoothie" like consistency, add 2 cups of strawberries and 2 cups of ice.

- See more at:

Tuesday, May 31, 2016

Beans and Brownies???

 Tonight I am attending a doTERRA Essential Oils meeting at a friend's house.  We were asked to bring a dessert using doTERRA Essential Oils.  I had these brownies at a recent class I attended and found it on the website.  I added a couple more drops of peppermint because I felt it needed a little more.  If it's too strong for you, cut it back to 4 drops of peppermint oil.  When I first saw the recipe, I thought, "Black beans in brownies?  Ick.  That sounds disgusting!"  I was so  WRONG!  Plus, it's gluten free!  I wish you could all come tonight so you could try it.

Oh!  I know!  I am having a class at my house June 11th at 1:00.  You are invited!  If you tell me you are coming, I will make these brownies to serve!  One little taste and you'll be hooked!

Peppermint Black Bean Brownies

1 (15 ounce) can black beans, drained, and rinsed
2 large eggs
1/4 cup cocoa powder
2/3 cup honey
1/3 cup coconut oil
1/2 teaspoon baking powder
Pinch of salt
*6 drops doTERRA Peppermint Essential Oil
3/4 cup chocolate chips, divided

*The oils you buy in your local store are not always safe to consume and are not always the peppermint oil the bottle says it is.  doTERRA Peppermint is pure and safe to consume.

Preheat oven to 350 degrees.  Place all ingredients, except for chocolate chips, in a blender or food processor and blend until smooth.  Pour batter into large bowl and stir in ½ cup chocolate chips.  Pour into greased 8×8-inch pan and top with ¼ cup chocolate chips.  Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean. Let cool and cut into pieces. Store in refrigerator.

Wednesday, April 27, 2016

Chicken? Chili? Taco?

When I found this recipe, I thought it was going to be a soup.  Surprise!  It's not, but what it is, is REALLY good!  I found it on Face Book and made a few changes (no surprise).  The best part was coming home after 2 weeks of testing and dinner was ready!  I used tortilla chips and scooped it like a dip.  YUUUUMMMMMY!!!!!!!!!!!  I'll be having some of the leftovers for lunch tomorrow!  

Remember I had said in an earlier post that I found my camera?  Well, it quit working.  :(    Once I get another camera (or I can figure out how to attach a picture from my phone), I'll start posting pictures again.

Crock Pot Chicken Taco Chili Dip

1 medium onion, chopped
2 cans black beans, rinsed with water
1 can kidney beans, rinsed with water
1 (8 oz) can tomato sauce
10 oz package frozen corn kernels or 1 can, drained
2 (10 oz) cans diced Ro-Tel
1 packet taco seasoning
¾  tbsp cumin or 3 drops doTERRA cumin essential oil
¾  tbsp chili powder
2 large boneless skinless chicken breasts
Sour Cream

Combine beans, onion, corn, tomato sauce, diced Ro-Tel, cumin, chili powder and taco seasoning in a slow cooker and mix well. Put the chicken in and  completely cover with the mixture.  Cook on LOW for 8 to 10 hours. Using 2 forks, shred the chicken and stir. Spoon into a bowl, top with sour cream and cheese and eat with tortilla chips!

Saturday, February 20, 2016

"Par -MEE- ZEE- in" Chicken

This recipe comes along with a walk down memory lane.

     Once upon a time, long, long ago, a mother (that would be me) and her son went to Publix.  The mother was looking for something to make for dinner.  There was a sample lady there passing out samples of chicken.  The mother asked the lady what kind of chicken it was.  The lady said, "It's parMEEZEEin chicken.  It's made with ParMEEZEEin bread crumbs."  Then she showed the mother the Parmesan bread crumbs she used.  It took everything the  mother and son had not to start laughing at the lady.  The chicken was very good so the mother made note of the recipe and picked up Parmesan bread crumbs (then the mother and son laughed and laughed at the lady's pronunciation of Parmesan) and made it for dinner that night.  Now when the mother makes Parmesan chicken, the mother and son have a laugh at the lady's expense. They no longer make Parmesan bread crumbs so the mother makes her own.

Parmesan Chicken

1 cup Italian Bread crumbs
¼ cup grated Parmesan Cheese
2 Tb. butter
1 egg
5 – 6 boneless skinless chicken breasts

Preheat oven to 375 degrees.  Spray your baking sheet with Pam or use no stick foil.
In a bowl, mix bread crumbs, cheese, and butter.  In another bowl, beat an egg with a fork.  Dip the chicken in the egg and then coat in the bread crumb mixture.  Lay on your pan and cook for 30 minutes or until the juices run clear.  Turn your chicken over after 15 minutes.

*You can also exchange the chicken for pork chops if you’d like.

Monday, February 15, 2016

Valentine's Day Dinner

Yesterday was officially Valentine's Day.  I'm not a big "celebrater" of Valentine's Day.  To me, it's a day to shame people into buying expensive chocolate, cards, and flowers.  Then those people who don't receive anything feel bad and depressed.  I do like to use it as an excuse to go out to dinner though.  ;)  Hubby and I went to dinner at Applebee's Saturday night and then I made a nice dinner Sunday night.  We had steak and chicken gnocchi soup.  The chicken gnocchi soup was very much like the one at Olive Garden.  It was the first time I had made it and it was good!  We had the leftovers tonight for dinner.  Leftovers are another plus.  It means a night I didn't have to make dinner (and two lunches)!  WINNING!!!!!!!!!!!!

Chicken Gnocchi Soup

4 tablespoons butter
1 tablespoon extra virgin olive oil
1 bunch of finely chopped scallions
1/2 cup finely diced celery
1 tsp. minced garlic
1/4 cup all-purpose flour
1 quart half-and-half
2 (14-ounce) cans chicken broth
Salt, if desired
1/2 teaspoon dried thyme or 1 drop of doTERRA Thyme essential oil
1/4 teaspoon ground nutmeg
1 cup finely shredded carrots
1 cup  chopped fresh spinach leaves
2 cups shredded cooked chicken breast
1 (16-ounce) package ready-to-use gnocchi

Melt the butter into the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally until the onion becomes translucent. Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 teaspoon salt, the thyme (if you are using the oil, add it at the end), nutmeg, carrots, spinach, chicken, and gnocchi. Simmer until the soup is heated through. Before serving, season with additional salt, if needed.

Tuesday, January 26, 2016

Night Time Prep

Every night after dinner, I have to start thinking about breakfast and lunch for the next day.  Sometimes breakfast might be as simple as a cup of yogurt with some granola, or the spinach quiche I posted about last time, but no matter what I prepare, it has to be quick the next morning.  It's even better if I can eat it on the way to work!  I've been hearing a lot about mason jar meals and thought I would try it.  I didn't mind the jar being in the refrigerator, but I hated carrying it around with me.  Tomorrow morning I'm going to put my overnight breakfast concoction in a Tupperware type bowl.  I think that might work better for me.  If I drop it, I don't have to worry about a mess that might cut someone.  The first time I made it, it was a little bland.  This time I jazzed it up a little bit!  I hope you like it!

Overnight Oatmeal

½ cup of quick cook oatmeal
½ cup frozen or fresh blueberries, blackberries, and/or raspberries
1 cup almond milk
1 tsp. chia seeds
1 Tb. sugar free syrup
½ tsp. cinnamon

Combine all the ingredients in a storage bowl or a jar.  Stir and refrigerate overnight.  Microwave for 1 – 1 ½ minutes or eat cold.  Add more fruit if desired.

Monday, January 18, 2016

Crustless Spinach Quiche and Other Stuff

I haven't forgotten about all of you.  Really.  Life has been super busy!!  Many of you know that I have a second job and I LOVE IT!  I am a representative for doTERRA Essential Oils and I have been teaching classes and educating people on the many uses for essential oils.  I have a class this Saturday at my home if you would like to attend.  If you would like to host a class for your friends, I would be happy to teach it and you get free oils for hosting!  It's a great deal!

My youngest grandson turned 3 years old this month also.  That kid is a hoot!  He has so much energy, is so carefree, and the life of the party!  He is fun to be around because he keeps you entertained.  He also likes to play dress up as much, if not more, than his sister.  You never know if he's going to be a Ninja Turtle, a fireman, a super hero, or what!  However, don't call him Superman.  In his world, the name is Super Guy.

But, like I said earlier ... I haven't forgotten about you.  Today I have a recipe for a crustless spinach quiche.  If you are gluten intolerant, you can eat this.  There is NO flour involved.  It's so good, you won't even miss the crust!  OH!  I found my camera, so you get a picture of it today.  I'm so excited to be able to give you a picture again!

Crustless Spinach Quiche

1 10 oz. pkg. chopped spinach, thawed and pressed dry
6 eggs
1 ½ cups skim milk or almond milk
½ cup shredded Parmesan cheese
4 oz fresh mushrooms, sliced
6 oz. shredded Swiss or other favorite white cheese

Mix all ingredients and pour into a 9 x 13 baking dish that has been sprayed with a cooking spray.  Bake at 375 degrees for 30 - 35 mins.