Recipe Thursday | Personal Pizzas

Personal Pizzas

by DeDe Smith

This week's Recipe:

Pizza makes a great meal and my family loves it, especially my son. He would live on it if I let him.  Personal pizzas are perfect for making at home. You can get your whole family involved and everyone can make their own pizza with their choice of toppings! This recipe makes 18 good sized personal pizzas. You could divide the dough and make half into pizzas and freeze the other half of the dough for later use!

2 cups warm water
2 packets active dry yeast
3 tbsp honey
3 tsp salt
4 tbsp olive oil
5-6 cups flour

1/4 cup unsalted butter
1 tbsp garlic spread seasoning

1 jar marinara sauce
1/2 cup parmesan cheese
6 cups mozzarella cheese

Toppings - Pepperoni, Canadian Bacon, Onions, Green Peppers, Mushrooms, Olives, etc.

In the mixing bowl of your stand mixer, stir yeast, honey, and water together. Let it sit for 5 minutes. 

Add salt, olive oil and half of the flour and mix well.  

Add the rest of the flour - a little bit at a time - and mix well until the dough is slightly tacky, but doesn't stick to your finger when you touch it.

Using your dough hook, knead the dough on medium high from 5-7 minutes. The dough should be smooth and the bowl should be clean.

Roll the dough into a ball and place in a lightly greased bowl and cover with a towel. Let rise 1-2 hours.


Preheat oven to 450 degrees. Place parchment paper on baking sheet(s).

Melt butter in the microwave and then stir in the garlic spread seasoning.

Punch down dough and divide into 18 pieces.  Roll each piece into a ball.

Take one of the balls of dough and using your hands, spread into a rough circle - as thin or thick as you like it.

Take a pastry brush and spread some of the garlic/butter mixture on the dough.

Add a large spoonful of marinara sauce on top of the garlic/butter mixture.

Sprinkle dough with cheeses and then add the toppings of your choice.

Repeat with the rest of the pizzas. You should be able to fit 6 of the pizzas on one baking sheet.

Bake for 12-15 minutes.

______________________________

On Recipe Thursdays, I am going to be sharing a recipe with you! I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!

Read More

Recipe Thursday - Chicken Roll Casserole

This week's Recipe:

Do you remember Chicken Pillows?  Well, this is basically that - but casserole style. My hubby loved it better this way. It's a hit!  I didn't have any half-n-half so I actually used whipping cream - but it worked!

Chicken Roll Casserole

by The Daily Smash
 

12 Refrigerated Crescent Dinner Rolls
1 can cream of chicken soup, undiluted
¾ cup grated cheddar cheese
½ cup half and half

FILLING
4 ounces cream cheese (very soft)
4 tablespoons butter (very soft but not melted)
½-1 teaspoon garlic powder
⅓ cup onion, finely chopped
2 cups cooked chicken breasts, finely chopped
½-¾ cup finely grated cheddar cheese
¼ teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons half anf half
½ cup grated cheddar cheese (for topping)

Set oven to 350°F.

In a saucepan, mix half and half , 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup. Heat just until the cheese melts (do not boil).

For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder.

Add in the chopped chicken, onion and cheddar cheese; mix well until combined.

Add in 2 tablespoons mix to combine (add in a little more if the mixture seems too dry).

Season with salt or black pepper to taste.

Unroll the crescent rolls.

Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.

Drizzle a small amount of soup mixture on the bottom of the dish.

Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.

Drizzle the remaining sauce on top and sprinkle with 1 cup grated cheese, or amount desired.

Bake for about 30 minutes.

______________________________

Each Thursday, I am going to be sharing a recipe with you! I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!

Read More

Recipe Thursday - Lemon Chicken Costoletta

This week's Recipe:

This had such great flavor and was a big hit in my family - especially for my husband. I loved that the lemon flavor was not so overwhelming but had the perfect balance. Such a filling and delicious meal!

Lemon Chicken Costoletta

by Deals to Meals

Chicken:
5 chicken breasts, cut in 1/2 horizontally (so they are thinner and easier to brown)
2 t. lemon pepper seasoning
1. Montreal Steak Seasoning or Garlic Seasoning (another great seasoning mix from Sam's Club)
Zest of one lemon
⅓ c. cornstarch

2 eggs

Breadcrumb Mixture:
1 ½ c. seasoned breadcrumbs
¼ c. grated parmesan cheese

Lemon Sauce:
½ red onion, diced very small
2 cloves garlic, minced
2 T. butter
1 T. Dijon mustard
Juice of one lemon
Zest of one lemon
½ t. black pepper
½-1 t. salt
1 T. cornstarch
8 ounces sliced white mushrooms
1 c. chicken broth
1 ½ c. whole milk (or half & half)
½ c. parmesan cheese

Place the chicken breasts and seasonings into a large bag or bowl and cover chicken breasts evenly with mixture.

In another bowl combine 2 eggs and beat until smooth. Mix together breadcrumb mixture.

Dip each piece of chicken into the egg mixture until covered. Dip the wet chicken breasts into the breadcrumb and cheese mixture.

Once the chicken breasts are breaded, place a few of them in a saute pan that has been heated to a medium high temperature. Let 2 T. butter melt and place the chicken breasts into the melted butter. Let the chickens stay in the pan until they are a golden brown color. Turn the chicken breasts over to the other side and continue to brown on the second side. Don't cook the chicken all the way through, just brown it.
 
Place the browned chicken breasts onto a cookie sheet or in a 9x13 pan and continue browning all of the chicken breasts. Keep the chicken in the oven at 350 for an additional 8-10 minutes, or until the center of the chicken is no longer pink.
 
Don't clean out the pan that you browned the chicken in. Saute the onion and garlic for 3-5 minutes on low heat, or until the onions are soft.
 
To the onions, add mustard, lemon juice, lemon zest, pepper, salt, and cornstarch.
 
Let the sauce begin to thicken and then add mushrooms and broth. Continue to stir the sauce until the mushrooms are soft and tender.
 
Once you are about ready to serve the sauce and the chicken is done, add milk and parmesan. Keep the sauce on low heat and let it simmer until the sauce is to your desired thickness (it will continue to thicken as it sits).
 
Serve the breaded and cooked chicken on a plate with a generous amount of the lemon sauce on top of the chicken. Serve the chicken with mashed potatoes and a steamed vegetable for a delicious meal!

______________________________

Each Thursday, I am going to be sharing a recipe with you! I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!

Read More

Recipe Thursday - Triple-Decker Mexican Pizzas

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
This makes for a quick and fast meal or a perfect snack! We loved these!  We had too big of tortillas to really make this work for triple deckers - but it was still great!


Triple-Decker Mexican Pizzas

by Pennies on a Platter

3 (14.5 oz) cans black beans, drained and rinsed or pinto beans/refried beans
* I think it could be good with taco meat too!
12 small (5- to 6-inch) flour tortillas
1 1/2 cup shredded cheese, or more or less to your preference
3 cups salsa
Salt and pepper, to taste
Sour cream, for serving


Preheat oven to 350 degrees F. Spray the tortillas with cooking spray and bake for 3 minutes, flip, then bake another 3 minutes until crisp. Set aside and keep the oven on.

In a large saucepan, mash the black beans with a potato masher until only some lumps are left. Stir in 3/4 cup of the salsa then season with salt and pepper, to taste. Cook over medium heat until heated through.

To assemble the individual pizzas: Spread a thin layer of the beans on a tortilla, then drizzle with salsa and sprinkle with cheese. Top with another tortilla and repeat the layers ending with cheese. Top with a third tortilla and repeat again ending with cheese. This makes 1 triple-decker pizza. Repeat with the remaining tortillas to make a total of 4 triple-decker pizzas. Bake on a baking sheet for 5-7 minutes, until cheese is melted. Serve with sour cream.

Read More

Recipe Thursday - Egg-Stuffed Potatoes + Potato Puffs

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
This is a great change to the normal stuffed potatoes! We loved these and it goes great with the little potato puffs!


Egg-Stuffed Potatoes + Potato Puffs

by Sara from Our Best Bites

baked potatoes, slightly cooled
melted butter
kosher salt and black pepper
shredded cheese (cheddar, gruyere, fontina, pepperjack, or other of your choice)
eggs
additional fillings of your choice: sauteed vegetables, green onions, bacon or ham, etc.


Preheat oven to 350 degrees.

Slice a layer off the top of each potato. Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve scooped potato for another use.

Brush inside of each potato with melted butter and sprinkle with a little salt and pepper. Sprinkle a layer of shredded cheese into each potato and add fillings as desired (vegetables, diced meat, etc.) Fill each potato about 3/4 full. Crack one egg into each potato. Sprinkle with a little more salt and pepper. Top with additional cheese and toppings if desired.

Place potatoes on a baking sheet and cook for about 20 minutes. Egg whites should be set and yolks soft.


Potato Puffs:
What to do with leftover potato pulp?: Make some potato "puffs"...

Add an egg to the leftover potato pulp, ham, chives, cheese....Mix thoroughly.

Place in buttered mini muffin tins... sprinkle with extra cheese and chives.

Bake at 350 until nicely puffed...

Read More

Recipe Thursday - Italian Pasta Toss

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
I really loved this and I can see this being the perfect summer meal! Great flavor too! I will be making this one a lot!





Italian Pasta Toss

by Cozi

1 box (16 oz) pasta (such as farfalle, penne or rotini)
2 cups chicken, cooked and cut into bite-sized pieces (about 2 breasts)
1 tsp salt
1 cup Italian salad dressing *I added a whole bottle
16 oz frozen vegetables of choice
optional: grated Parmesan

Prepare pasta according to package directions.

Warm salad dressing in a large skillet. Add vegetables and cook until heated through.

Add chicken and pasta and warm until heated through.

Serve with Parmesan cheese

Read More

Recipe Thursday - Mexican Shells & Cheese

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
A great change from ordinary Mac & Cheese!  Next time, we'll add some taco meat to it!


Mexican Shells & Cheese
by The Daily Smash

2 1/4 cups small shell pasta
3T butter
3T flour
2 Cups milk
1/3 cup green onions
1 4oz can green chilis
1 T taco seasoning
2 Cup Mexican shredded cheese













* Try adding some taco seasoning to 1 lb hamburger and adding it to it!

Topping
1 T butter
1/2 T taco seasoning
1/2 Cup plain bread crumbs


Heat oven to 375 spray a 8x8 inch pan with nonstick spray. Cook pasta until desired doneness and drain.

In a pan melt butter add the flour cook 1-2 min until bubbly add milk slowly stirring until boils and thickens. Add onion, chilis and 1 T taco seasoning.

Add pasta to the sauce and mix well. Pour half the mixture in the pan and top with cheese and remaining noodles. * Add Taco Meat.

Mix together the topping ingredients and sprinkle over noodles in pan.

Bake 25-30 min or until hot and bubbly and the breadcrumbs are brown.

Read More

Recipe Thursday - Creamy Italian Pasta with Crunchy Chicken

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
I loved the added crunch to the chicken! This had really great flavor and I am really starting to love the Philadelphia Cooking Creme! Of course as always, my family loves more sauce, so I doubled the sauce part!

Creamy Italian Pasta with Crunchy Chicken
 by The Daily Smash

3 large chicken breasts (pounded thin)
2 1/2 C corn flakes
1/2 C flour
1/4 tsp salt
1/2 C milk
6 T olive oil
1 16 oz package bowtie noodles

Sauce:
1 10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)
1 can cream of chicken soup
1 C chicken broth
3/4 C milk
fresh parsley, chopped (optional)
* I added some frozen mixed veggies


In a small food processor crush the corn flakes into crumbs.

In a bowl mix the 1/4 t salt to the 1/2 C flour. Stir to combine.

Place the flour, milk and crushed cornflakes each into their own separate bowls.

Dredge the chicken in the flour. Be sure it gets covered on both sides.

Dredge each piece in the milk and then immediately into the corn flake crumbs. Again, be
sure both sides are covered well.

Add the olive oil to a hot skillet.

Start cooking your noodles.

Carefully lay each chicken piece into the hot oil. Sprinkle with a little bit of salt and pepper. Cook over medium high heat for about 5 minutes....or until the underside of each piece is nice and golden brown. Turn the pieces over.

Cover the pan and reduce the heat to medium. Let the chicken cook for about 7 more minutes,or internal temp of 180, being careful not to burn the bottoms.

When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with tin foil.

Into the same pan pour your broth. Philly Cooking Creme, Cream of Chicken, and milk. Whisk the sauce around and let it get all warm and bubbly. Should only take about 3 minutes.

Serve over your cooked pasta and chicken. Garnish with chopped parsley if you choose.

Read More

Recipe Thursday - Braided Spaghetti Bread

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
For me, there was just no way to get enough spaghetti into the bread. I feel like there was just too much bread to the amount of spaghetti there was.  I liked the flavor, but it just needed more sauce or something.  So next time, I think I will just top it with some of the leftover Spaghetti that wouldn't go into the bread. Also, I used Wheat Bread - but I think I would like it better if I used a French Bread or White Bread Dough! So maybe think about those couple of changes for when you try it too!

Braided Spaghetti Bread
by DeDe Smith

2-3 Loaves Rhodes Bread Dough thawed to room temperature (or make your own bread dough)



** Next time, I will make my own French Bread Dough and use that
8 ounces spaghetti, cooked
1 lb hamburger
seasonings: garlic powder, minced onion, salt & pepper
1 jar of your favorite spaghetti sauce
grated mozzerella cheese
1 egg white, beaten
Parmesan cheese
parsley flakes


Take a large baking sheet out and spray it or use parchment paper on the bottom.

Take your Bread dough and place it in the middle of your baking sheet and roll the dough (on the baking sheet) into a rectangle as big as the baking sheet.  Cover with plastic wrap and let rest for 10-15 minutes.

Cook Spaghetti according to package instructions.  Drain and let cool slightly.






Brown your hamburger with your favorite seasonings.

Add Sauce to the hamburger and then pour sauce over your spaghetti noodles. Mix well.

Remove wrap from dough. Place Spaghetti/Hamburger/Sauce mixture down the center of dough, lengthwise.

Top with Cheese.

Make cuts 1 1/2 inches apart on long sides of dough to within 1/2 inch of filing. Begin braid by folding top and bottom strips toward filling. Then brad strips left over right, right over left. Finish by pulling last strip over and tucking under Braid.

Brush Bread with egg white and sprinkle with Parmesan Cheese and parsley.

Bake at 350 degrees for 30-35 minutes or until golden brown. Cool slightly and slice to serve.

Read More

Recipe Thursday - Shredded Pork with Mushrooms

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!
I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
Great flavor! Love crockpot recipes because it just cooks all day for you and you can come home and serve it! We served this over mashed potatoes and it was yummy!
Shredded Pork with Mushroomsby Ready Set Eat



PAM Spray
3 pounds boneless pork shoulder, cut into large pieces
2 cans Diced Tomatoes with Spicy Red Pepper, undrained
1 can Tomato Paste
1 pkg pork gravy mix
3 tablespoons packed brown sugar
1 pkg sliced fresh mushrooms


Spray inside of 4 to 5-quart slow cooker with cooking spray. Combine remaining ingredients in slow cooker.

Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 6 hours or until meat is tender. Separate pork into smaller pieces.

* Serve over mashed potatoes

Read More

Recipe Thursday - Chicken Pillows

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!
I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
Talk about a great comfort food and this is it! I think this is going to be a new staple at our house! We double the gravy because that's just what we like!

Chicken Pillowsby Becky Higgins



2-3 pieces of cooked chicken breasts, diced
(or 2 cans of chicken if you’re in a pinch for time)
8 oz. cream cheese
Salt & pepper
2 Tbsp. butter or margarine, melted
6 crescent rolls (Pillsbury Grands are best)
Stuffing mix
1 can cream of mushroom soup
1/2 c. milk


Combine first 3 ingredients. Add a spoonful of mixture on crescent roll. Wrap around and pinch the edges. Dip in melted butter and then roll in stuffing mix. Bake at 325 for 25-30 minutes. Serve with mushroom sauce (combine soup and milk in saucepan over low heat until smooth and creamy).

Read More

Recipe Thursday - Sausage & Peppers Pasta

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!
I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
I totally just threw this one together one night from things I had in my fridge. I had wanted to try using Philadelphia's new cooking cremes too, so that worked out great. I thought this had great flavor and my whole family loved it!

Sausage & Peppers Pastaby DeDe Smith

Salt and Pepper

1 medium onion

1 pound Italian Sausage

1 box of any shape pasta

1/4 cup of Olive Oil

2 crushed gloves of garlic

2 tablespoon of lemon juice

1 tsp Italian Seasoning
1 package Philadelphia Italian Cheese & Herb Cooking Creme
1 Green Pepper
1 Red Pepper
1 Can of Corn
Parmesan cheese

First, cook your pasta according to the package directions.

While the pasta is cooking, cook the sausage, onion, garlic, and salt and pepper in a large skillet until the sausage is completely cooked through.

When sausage is cooked, add peppers and corn and cook until peppers are tender.

For your sauce, whisk in a separate bowl: olive oil, lemon juice, salt, pepper, Italian seasoning and cooking creme.

Add the pasta and sauce to your sausage and mix well. Simmer for just a few minutes to mix the flavors, top with Parmesan and serve!

Read More

Recipe Thursday - Ranch House Crockpot Pork Chops w/ Garlic Mashed Potatoes

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!
I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
This is another recipe I loved and so did my family. The pork chops were so tender and it was just very savory and a great comfort food with the mashed potatoes. I actually mashed my potatoes like I usually do - with sour cream, cream cheese, and butter and then just added the garlic to it! Try it now!

Ranch House Crockpot Pork Chips w/Garlic Mashed Potatoesby Becky Higgins


6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz. can Cream of Chicken Soup
I like more gravy so I tripled the sauce and doubled the pork chops. I also just shredded the pork chops instead of leaving it in big chunks.
4 lbs peeled, cubed potatoes
5 Tbsp. real butter
1 c. fresh grated Parmesan cheese
6 cloves roasted garlic
1 – 1 1/2 c. warm skim milk (any milk will do, I just happened to use skim)
1 Tbsp. salt, or to taste
1 tsp. fresh cracked black pepper, or to taste

1. Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.

2. Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.

3. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Enjoy!

Read More

Recipe Thursday - Garlic Chicken Farfalle

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!
I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
I LOVED this recipe. It had amazing flavor and my kids loved it too! We will be making this a part of our regular family dinners!

Garlic Chicken Farfalleby Becky Higgins


16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you’re apprehensive, do less pepper. You can always add more.

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

Read More

Recipe Thursday - Cheesy Mexican Chicken & Rice

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!
I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
I thought this was pretty good. It was slow coming together for me but I think that is just because I forgot that I needed to cook the chicken and the rice first. I think the only thing I will do different next time is use sour cream instead of the greek yogurt. I think it would add better flavor and would just work with it better!

Cheesy Mexican Chicken & RiceThis recipe is from Cozi


2 boneless, skinless chicken breasts, grilled or broiled and shredded
4 cups cooked brown rice
3/4 cup frozen corn
1 15-ounce can black beans, drained and rinsed
1 cup plain greek yogurt (you can use sour cream)
1 4-ounce can green chilis
1/2 cup chunky salsa
1 cup grated cheddar & monterey jack cheese (low-fat cheese works too!) + more for topping if desired
cilantro for garnish

1. Preheat oven to 350 degrees. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese is stirred in throughout the entire bowl. Season with salt and pepper if desired.

2. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.

Read More

Recipe Thursday - Chicken Poulet

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!
I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
Poulet in French means Chicken. So basically the name of this dish is Chicken Chicken. I really liked it, especially since I could put it all together the day before and just add a couple of things and stick it in the oven. Makes it so easy! My daughter didn't like it so much but that is because she hates stuffing - the rest of us liked it though!

Chicken Poulet (Chicken Chicken)This recipe is from emeals!



1 box stuffing mix (I just used Stove-top)
1 stick butter
1 c hot water
1⁄2 c mayo
1⁄3 c green onions, chopped
1⁄2 c celery, chopped
2 1⁄2 c cooked chicken, diced
2 eggs
1 1⁄2 c milk
1 can cream of mushroom soup
2 c shredded cheddar cheese

Combine stuffing mix, melted butter, hot water, mayo, green onions and celery; place half the mixture in greased baking dish. Add cooked chicken on top; then the rest of the stuffing over this. Beat eggs and milk; pour over chicken. Refrigerate overnight. Take out 1 hour before baking. Pour mushroom soup over top; bake 40 min @350 degrees. Add cheddar cheese; bake 10 min.

Read More

Recipe Thursday - Texas Beef Brisket

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!
I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
This has really great flavor! The brisket I bought was a little tough though. I think next time, I might try it in the crockpot and see if it is a little more tender. We served it with baked potatoes that we could just stick it in the oven with the brisket. All in all a really easy meal because I just prepared it the night before and stuck it in the oven the next day.
Texas Beef Brisket
This recipe is from emeals!

2 lbs beef brisket
1 t each onion, celery and garlic salt
2 T liquid smoke
2 T Worcestershire sauce
Fresh ground pepper

*Night before. Place brisket on large piece of aluminum foil. Rub brisket w/onion, garlic & celery salts. Pour liquid smoke over top. Seal up aluminum foil tightly around meat. Can double wrap if desired. Place in refrigerator overnight.

The next morning, unseal & pour Worcestershire sauce over brisket. Sprinkle w/fresh ground pepper; wrap in foil so no steam escapes. Place on baking pan. Bake @275 for apprx 3 hours. Slice against the grain to serve.

Read More

Recipe Thursday - EASY Ham & Au Gratin Potatoes

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
I am clearing out my pantry this month. Part of it is because we are a little low on cash and part of it is because I am starting couponing and I'm trying to get organized. Well, being that I didn't have the money to run to the grocery store at the time and I was trying to come up with something that would work for dinner. This is what I came up with, using things that I just had in my pantry (and fridge). It probably wasn't the most nutritious, but I'm not very good at doing that anyway, but it filled the tummies of my kids and that's what mattered!

Easy Ham & Au Gratin Potatoes
by DeDe Smith


2 Boxes Betty Crocker Au Gratin Potatoes
Deli Ham
2 Cans of Corn

Prepare Au Gratin Potatoes, according to package directions (with the water, milk, sauce mix and dried potatoes). Place in a large casserole dish.
Add torn pieces of deli ham and cans of corn. Bake as directed on box.

That's it! I served it with garlic bread.

Read More