Making a Happy Home Monday is hosted by LL at As for me and my house…
Tips on Tuesday is hosted by Sandra at Diary of a Stay at Home Mom
HOSTED by OVERWHELMED by JOY
2 large boneless & skinless chicken breasts cut into bite-sized pieces
1 teaspoon red pepper flakes’
1 small jar pimentos, drained well
1 small onion, diced
4+ 2 tablespoons butter
1/3 cup Italian bread crumbs
8 oz of Mexican Mild Velveeta cheese
1 can cream of chicken soup
1/2 cup milk
1 can Rotel tomatoes
1 package of taco seasoning mix
16 oz pasta, cooked
According to Lisa the secret ingredient is that you MUST perform the Chicken Dance at least once while cooking.
I participate in the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Homemaker Mondays hosted by Robyn at 11th Heaven’s Homemaking Haven, Making a Happy Home Monday hosted by LL at As for me and my house…, Tempt My Tummy Tuesday hosted by Lisa at Blessed with Grace, Slow Cooking Thursday & Tips on Tuesday hosted by Sandra at Diary of a Stay at Home Mom and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace. Doing them all make great additions to help keeping me on track and finding so new recipes!
**Yams or sweet potatoes or a combination of can be substituted easily.
GREEN BEAN CASSEROLE
4 tablespoons butter + 1 tablespoon butter
3 tablespoons flour
1½ cups milk
½ package dry ranch dressing mix
½ teaspoon white pepper
1½ pounds fresh green beans
1 small Vidalia onion, chopped
3 teaspoons minced garlic, Jar
1 cup toasted bread crumbs*
Preheat oven to 350°.
In a saucepan melt the 4 tablespoons of butter over a low heat. Stir in the flour until smooth. Gradually add the milk, whisking constantly until mixture thickens. Stir in the dressing mix and pepper until well blended. Remove from heat.
In a large saucepan of boiling salt water cook green beans 5 minutes until tender crisp.
In a skillet melt 1 tablespoon butter. Add onion and garlic. Sauté until tender.
In a 2 quart greased casserole mix together the green beans, white sauce mixture and ½ onion mixture.
Combine bread crumbs with remaining onion mixture. Sprinkle over casserole.
Bake uncovered 30 minutes.
CRISP
2-3 large Granny Smith apples (4 Cups)
1/2 cup brown sugar
1 tablespoon flour
1/2 cup milk
1/4 cup apple juice
TOPPING
2/3 cup flour
1/2 cup old fashioned oatmeal
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 cup butter, melted
1 small box cheesecake flavored instant pudding
BAKED PINEAPPLE CUSTARD
I originally got this recipe from my cousin Jenn, and it quickly became our family favorite.
This recipe is really good warm, but also just as good cold.
It also works as a wonderful custard to fill cakes too.
2 large cans crushed pineapple (drain & save juice)
2 cups pineapple juice
2 eggs beaten
4 tablespoons cornstarch
1 cup sugar
mini marshmallows
Preheat oven to 350°.
Place pineapple in the bottom of a greased 13 x 9 pan.
In a sauce pan whisk together the pineapple juice, eggs, sugar and cornstarch.
Cook until thick.
Pour over the pineapple and bake 20 minutes.
I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace. Doing them all make great additions to help keeping me on track and finding so new recipes!
PORK CHOPS AND SCALLOPED POTATOES
We love the aroma of fresh baked cookies around here.
Baking is one of the things I try to do regularly.
This week it was peanut butter crunch cookies dipped in chocolate.
TUESDAY’S TIP: I split the dough into thirds and with wax paper makes cookie rolls. I freeze 2 of the rolls for future use and make 1 tray at a time so they are always fresh baked and I only make the mess once for 3 batches.
*I prefer JIF or Skippy peanut butter
ROAST CHICKEN
4 tablespoons butter, divided & softened
1 whole chicken cut into pieces
1 1/4 cups hot water
2 teaspoons Better than Bouillon Chicken Base
salt & pepper
SAUCE
1 teaspoon olive oil
1 green onion, chopped fine
Juice from 1 lemon
1/2 teaspoon thyme
1/2 teaspoon basil
1 teaspoon flour
1 tablespoon butter
I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace. Doing them all make great additions to help keeping me on track and finding so new recipes!