Saturday, February 19, 2011

Deep-Dish Chicken Pot Pie


1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/4 cup  KRAFT Light Zesty Italian Dressing
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 Tbsp.  flour
1/2 cup fat-free reduced-sodium chicken broth
3 cups  frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
Ready-to-use refrigerated pie crust 
HEAT oven to 375°F.
COOK chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel; cook and stir 3 to 5 min. or until melted. Stir in flour until well blended. Add broth and vegetables; stir. Simmer 5 min.
POUR into 10-inch deep-dish pie plate; cover with pie crust. Seal and flute edge. Cut slits in crust to permit steam to escape.
BAKE 30 min. or until golden brown.

Picture from my kitchen and recipe from

Monday, February 14, 2011

Loaded Baked Potato Soup

6 large baking potatoes, peeled, cut in 1/2 -inch cubes
1 large onion, chopped
1 quart chicken broth
3 garlic cloves, minced (or pressed)
1/4 cup butter
2 1/2 teaspoons salt
1 teaspoon pepper
1 cup cream or 1 cup half-and-half cream
1 cup shredded sharp cheddar cheese
3 tablespoons chopped fresh chives
1 cup sour cream (optional)
8 slices bacon, fried & crumbled
cheese, for sprinkling

1. Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
2. Mash mixture until potatoes are coarsely chopped and soupy is slightly thickened.
3. Stir in cream, cheese and chives.
4. Top with sour cream (if used), sprinkle with bacon and more cheese.

Picture from my kitchen, recipe from

Sunday, February 13, 2011

Molten Chocolate Cake

 I made this cake for Lenny and I for our Valentine's Day dinner.  Lenny just had deviated septum surgery on Thursday so he is still in a lot of pain so I wanted to make something that would be easy for Lenny to eat.  I settled on this because I had everything on hand.

4 squares BAKER'S Semi-Sweet Chocolate
1/2 cup  butter
1 cup powdered sugar
2 whole  eggs
2 egg yolks
6 Tbsp.  flour
1/2 cup thawed COOL WHIP Whipped Topping (I used vanilla ice cream)

HEAT oven to 425°F.
BUTTER 4 small custard cups; place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.
BAKE 13 to 14 min. or until sides of desserts are firm but centers are still soft. Let stand 1 min. Carefully run small spatula or knife around cakes to loosen; invert into dessert plates. Serve warm with COOL WHIP.

Picture from my kitchen, recipe from

Sunday, February 6, 2011


1 box chocolate cake mix (devil's food)
1 1/2 c. milk
4 1/2 tbsp. flour
2 c. powdered sugar
1 c. Crisco
1/2 c. butter
1 tsp. vanilla

Make cake on the like the directions on the back of the box.

Mix milk and flour in saucepan and cook until thick. Cool. Beat powdered sugar, Crisco and butter until fluffy. Add to milk and flour mixture, beat until mixed. Add 1 tsp. vanilla.
Putting it all together: Split 13x9 cake in half and fill with filling. Ice cake with chocolate frosting and enjoy.

I made two circle cakes instead of the one 13X9.

Picture from my kitchen recipe from

Saturday, December 11, 2010


I got this recipe from one of my facebook friends. I have been trying to use my crockpot more often and my husband loves roast so I figured that this would be good to try. I really liked it, but my husband wasn't a big fan of the brown sugar.

1 Roast
1 pkg of Onion Soup Mix
2 cups Water
1TBS Mustard
1 TBS Vinegar
1 cup Brown Sugar

Directions:1. Put roast in crock with package of onion soup mix and 2 cups of water. Cook roast on LOW 4-5 hours.
2. Mix in a bowl 1 TBS mustard, 1 TBS vinegar, and 1 cup brown sugar. pour it over the roast.
3. Add in peeled and cut carrots, potatoes, bell pepper, onion. Cook additional 2-3 hours on LOW.

Wednesday, October 27, 2010

Extreme Banana Nut Bread


  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 cup butter or margarine
  • 2 cups white sugar
  • 2 cups mashed overripe bananas
  • 4 eggs, beaten
  • 1 cup chopped walnuts


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
  2. Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans.
  3. Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.
 Recipe from All Recipes, picture from my kitchen.

Sunday, October 24, 2010

Secret Pumpkin Cake


1 pkg. yellow cake mix
4 eggs
3/4 c. butter, softened
1 can pumpkin
1/2 c packed brown sugar
1/2 c. sugar
2/3 c. milk
1 tsp. cinnamon
1/2 chopped pecans (opt.)
Reserve..........1 cup cake mix.
Mix................ remaining cake mix with 1 beaten egg and 1/2 c. butter
Press............. into 9 x 13 pan
Mix................ pumpkin, 3 eggs, brown sugar, 1/4 c. sugar, milk and cinnamon in bowl
Pour.............. over cake mixture.
Combine......... reserved cake mix, pecans, 1/4 c. butter and 1/4 c. sugar in bowl, mixing until crumbly.
Spread .......... crumb topping over cake.
Bake............... according to cake box directions
Cake is done when tooth pick comes out clean.
* If you use pumpkin pie filling, omit the sugars and cinnamon