Category Archives: Uncategorized

Pecan Lace cookies

I was looking for some easy cookies to make and ran accross these.


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Easy Potato Soup

I’ve been wanting to make potato soup. Thought I’d try this recipe.



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Taco-Stuffed Pasta Shells

16-20 jumbo pasta shells (20 will fill a 9×13 baking dish)
1 lb. lean ground beef
1 can (16 oz.) refried beans (or 2 cups homemade beans)
1 cup (4 oz.) shredded cheddar cheese, divided
2 tbsp. chili powder
1 1/2 cups (12 oz. bottle) taco sauce or salsa, divided
1/4 cup sliced green onions
Light sour cream (optional)

1. Prepare pasta shells according to package directions, then rinse & drain. (I always prepare a few extra in case some break while being filled.) After cooking, either toss with a little oil (to prevent sticking), or set out on a baking sheet, separated, while they wait to be filled.

2. Cook beef in large, nonstick skillet over medium-high heat, stirring occasionally, until no longer pink. Drain. Add beans, 3/4 cup cheese and chili powder; mix well.

3. Spread 1/4 cup taco sauce over bottom of each of two 8-inch square baking dishes (or 1/2 cup in a 9×13 pan). Fill pasta shells with beef mixture (about 3 tbsp. each, which equals one large cookie scoop). Place 8-10 shells in each baking dish, filled side up. Spoon remaining taco sauce over shells. Cover one baking dish with plastic wrap, then wrap with foil. Label and freeze for up to 2 months.

4. Cover remaining baking dish with foil. Bake at 350º for 40-45 minutes or until heated through. Sprinkle with remaining cheese. Serve with green onions and sour cream.

To bake frozen shells: Place baking dish in the refrigerator overnight. Preheat oven to 375º. Remove foil & plastic wrap; recover with foil. Bake for 45-50 minutes or until heated through. Top the same way as above.

Tip for cooking the shells: To make it easier to test when the shells are done, I throw in a few of the broken shells (that are inevitably in the box). After cooking for the recommended time, I fish out one of these pieces and test it.

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Saltine Pork Chops

Jacob has been bringing home Saltine crackers from school as part of the backpack program. Unfortunately they are always smashed. There’s only so many smashed crackers we can eat. lol So I was thrilled when my sister, Heather, gave me this recipe for Saltine Pork Chops.

I use boneless pork chops of medium thickness.

Smash crackers and mix with a bit of sage and salt and pepper. (I used white pepper because I like it)

Mix D’Jonaise with minced garlic (Or you can put powdered garlic in the dry mix.)

Heat olive oil in pan on stove.

Dredge chops in mustard mix, then coat with cracker mix. Cook five minutes on each side.


I’ll take some pics the next time I make this.  This time mine got a bit crisp.  Still yummy though!!

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Chicken Club Brunch

This is a Pampered Chef recipe. I had it at a party I went to about 10 years ago. Me and my friends fell in love with it. The lady had changed the recipe up a little bit, so I’ll add in our changes at the bottom.


* 4 slices bacon 4 slices bacon
* 1 (4 ounce) cup finely shredded swiss cheese 1 (4 ounce) cup finely
shredded swiss cheese
* 1 (10 ounce) can white chicken meat 1 (10 ounce) can white chicken meat
* 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
* 2 tablespoons fresh parsley 2 tablespoons fresh parsley
* 1 tablespoon onions 1 tablespoon onions
* 1 cup mayonnaise 1 cup mayonnaise
* 2 (8 ounce) packages refrigerated crescent dinner rolls 2 (8 ounce)
packages refrigerated crescent dinner rolls
* 1 medium red bell pepper 1 medium red bell pepper
* 2 cups shredded lettuce 2 cups shredded lettuce
* 1-2 large plum tomato 1-2 large plum tomato


1. Preheat oven to 375 degrees.
2. In a bowl, combine mayonnaise and mustard.
3. Snip parsley.
4. Chop onion.
5. Add parsley and onion to mayonnaise mixture; mix well.
6. In a 2 quart bowl, flake chicken with a fork.
7. Chop bacon.
8. Add bacon, 3/4 cup swiss cheese, and 1/3 cup of the mayonnaise mixture; mix well.
9. Unroll crescent dough, separate into 16 triangles.
10. Arrange triangles in a circle on a 13″ baking stonewith wide ends of triangles overlapping in the center and points toward the outside (there should be a 5-inch diameter opening in the center of the stone).
11. Scoop the chicken mixture evenly onto widest end of each triangle.
12. Bring outside points of triangle up over filling and tuck under wide ends of dough at center or ring (filling will not be completely covered).
13. Slice tomatoes, cut slices in half.
14. Place 1 tomato half over filling between openings of ring.
15. Bake 20 to 25 minutes or until deep golden brown.
16. Remove from oven, immediately sprinkle with remaining 1/4 cup swiss cheese.
17. Using a v-shaped cutter, cut around bell pepper.
18. Separate halves; remove membrane and seeds.
19. Fill with remaining mayonnaise mixture; place in center of ring.
20. Arrange lettuce around the pepper.

Ok, here’s my changes. lol

I don’t do the stuff in the middle. And I substitute regular chicken for the canned chicken, garlic for the onion, and dried parsley for the fresh.

I do the tomatoes, but skip the bell pepper and lettuce. lol I think they just added all that stuff so they could demonstrate more products.

Here’s a link:


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Chicken Maria???

We had this fabulous chicken at my sister’s wedding last fall.,1739,153178-231197,00.html


I think this one looks similar.  I finally bought the pricey fontina cheese and prosciutto.  I hope it’s close enough!!  If not, it’s a long way to drive for a chicken dinner!! lol

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Coffee Nuts

3/4 cup of sugar

1/4 tsp coarse kosher salt

1/2 tsp cinnamon

1 large egg white

2 TBS instant espresso granules

2 cups of walnut halves

2 cups of pecans

Preheat oven to 325°.  Coat cookie sheet with Pam.

Beat egg white and instant granules in large bowl.  Beat until dissolved and fluffy. (about 5 minutes).

Meanwhile in another bowl combine sugar, cinnamon and salt.  Mix well.

Fold nuts into coffee mixture until evenly coated.  Add cinnamon sugar mixture.

Spread walnuts on baking sheet.  Bake 5 minutes.  Stir and bake another 5 minutes.   May be sticky.  Remove from oven.  Loosen walnuts and let cool.  Store in air tight container.

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