Saturday, September 14, 2013

Greek Guacamole Salsa

Recipe from Tricia

4 ripe avacados
3 Roma tomatoes (seeded)
Red onion (1/4 to 1/2 cup)
Red, orange, yellow pepper (1 of each)
6-10 oz feta cheese
Fresh cilantro to taste (just over 1/4 cup)
1 tsp cumin
1 lime (juice of)
Zesty Italian dressing
(Less than 1/4 cup, just enough to help it stick together)

Dice up tomatoes, onion, peppers, and cilantro
Put together all ingredients except avacado and dressing
Mix in large bowl
Cut up avacados and stir in
Pour in Italian dressing, a little at a time
(Too much and it gets mushy)

Serve with taco chips!
Amazing, enjoy!

Wednesday, April 10, 2013

Peanut Butter Pie

recipe from Eric's mom

8 oz cream cheese, softened and cut into cubes
1 1/2 cups powdered sugar
1 cup creamy peanut butter
1 cup chilled whipping cream
1/2 tsp vanilla extract
*1 large tub cool whip, save half for topping
1 ready made chocolate cookie crumb pie crust
Peanut butter cups, cut into bite size pieces

combine all in ingredients, except crust.
blend with mixer until smooth
(electric mixer on medium)

fill crust with mixture
place pie in freezer for minimum of 2 hours

** the tub of cool whip is not part of the original recipe Eric's mom found in a magazine. So it makes for a greater amount of pie filling than what will fit in the crust. You could crush up oreos and make individual servings in addition to the pie.
I bought the larger tub of cool whip, using half in the pie filling and saving some of it to top the pie with
then top that cool whip with peanut butter cup pieces


Filled Meatballs

recipe from my mom

1 lb hamburg
1 cup cracker crumbs
1/2 cup milk
2 tsp minced onion
1 tsp garlic salt
1/8 tsp pepper
8 oz mozzarella cheese, cut into 12 or more cubes
Chef-Boy-R-Dee Pizza sauce with cheese

Mix together first 6 ingredients
from into balls and press cheese cube into center
roll meatballs in flour
brown meatballs in oil
place in baking dish and cover with pizza sauce
bake at 350 for 30 minutes

FYI- using Mozzarella string cheese does not work well!

Monday, March 11, 2013

Chicken Breasts Parmigiana

recipe from Maroon Spoon

1/2 jar Prego Tomato, Basil and Garlic pasta sauce
salt and pepper to taste
1/2 cup Italian bread crumbs
1/4 cup Parmesan cheese
4 boneless, skinless chicken breasts, pounded thin
(I used 3 large chicken breast and I also cut each one in half)
1 egg, beaten
4 slices prosciutto ham
4 slices mozzarella cheese
fresh parsley, chopped

spread pasta sauce in the bottom of baking dish
in small mixing bowl, combine salt, pepper, bread crumbs, and Parmesan cheese
Dip chicken in egg, then into bread crumb mixture
Place chicken into baking dish
place 1 Tbsp pasta sauce on top of each chicken
then layer with a slice of ham and top with a slice of mozzarella cheese

bake at 350 for 30-40 minutes
top with parsley

Thursday, March 7, 2013

Santé Fe Chicken

recipe from Amanda
originally made at our cooking party

2 cups cooked and shredded chicken
1 can black beans, drained
1 can diced tomatoes, drained
1/2 cup onion, chopped
1 tub Santé Fe Blend Cooking creme
(found by the creme cheese)
3 flour tortilla shells
1 cup shredded Mexican cheese

Combine chicken, bean, tomatoes, onion.
Lightly stir in Santé Fe Cooking creme

layer in a pie plate:
tortilla shell
1/3 cup chicken mixture
1/4 cup cheese
top with remaining cheese

bake uncovered at 375 for about 20 minutes, or until golden brown

Hot Chocolate Mix

recipe from my mom

8 quarts carnation dry milk
6 oz coffee mate
1 lb nestle quick
1 lb powdered suger

mix well in a very large bowl

use 3 Tbsp per 8 oz of hot water

Monday, March 4, 2013


recipe from Eric's mom

1 pound hamburg, cooked
1 can chicken Gumbo soup
salt, pepper, onion to taste
2 Tbsp brown sugar
1 Tbsp cornstarch
1 Tbsp Worcestershire sauce
1 Tbsp lemon juice
1 tsp mustard
1/2 cup ketchup

mix together and heat through on the stove top

serve on bun

Tuesday, February 26, 2013


recipe from Becky

frozen bread dough, thawed and flattened out

mix together the following:
2 egg yolk
1/4 Parmesan cheese
small amount of vegetable oil
1-2 Tbsp Italian seasoning

spread mixture on dough

next layer on 2 cups mozzarella cheese
followed by any pizza toppings of your choice
( pepperoni, mushrooms, ham, etc. )
drizzle with a small amount of pizza sauce

fold over the bread dough and flip over
(seam side down on pan)

spread egg white on top
sprinkle with garlic powder

bake at 350 degrees about 30 minutes, or until golden brown

serve with pizza sauce for dipping

Stuffed Buffalo Chicken

recipe from Katie
originally made at our cooking party

1/4 cup shredded cheddar cheese
4 wedges light laughing cow cheese
( Aldi's brand,  use only 3 wedges )
2-3 celery stalks, minced
1-2 carrot sticks, minced
1/4 cup green onion, minced
salt and pepper to taste
4-5 boneless, skinless chicken breasts
2 Tbsp hot sauce
cooking spray

lightly spray baking dish
mix cheddar cheese, laughing cow cheese, celery, carrots, green onion, salt, pepper, and hot sauce in a large bowl
butterfly chicken breasts, stuffing them evenly with the above mixture
lightly spray top of chicken with cooking spray
drizzle with additional hot sauce 

bake uncovered at 400 degrees for 30-40 minutes, or until chicken is cooked through

this meal also freezes well!

Wednesday, February 20, 2013

Chicken Crescent Squares

recipe from my Mom

3 oz cream cheese, softened
2 Tbsp oleo, melted
approx 2 cups chicken, cooked and shredded
1/4 tsp salt
1/8 tsp pepper
2 Tbsp milk
1 tsp onion
1 package crescent rolls
or crescent seamless dough sheet 
3/4 cup crushed croutons

blend cream cheese and oleo until smooth
add chicken, salt, pepper, milk, onion.

lay out crescent rolls, making 4 sections. 
pinch together edges. 
spoon chicken mixture evenly into crescent squares
fold into squares and seal
brush tops with spray of melted butter
top with crushed croutons

bake at 350 for 20-25 minutes

Soup Topping (optional)

1 can cream of chicken
1/2 can of milk
heat on stove top

Tuesday, January 22, 2013

Chicken Wild Rice Soup

recipe from my mom

5 and 2/3 cups water
1 package ( approx 6 oz) Long grain and Wild rice Mix
1 envelope (appox 2.5 oz) Chicken Noodle soup mix
1 celery rib, chopped
1 medium carrot, chopped
1/3 cup onion, choppped
2 can cream of chicken soup, undiluted
1 cup shredded/cubed, cooked chicken

Using a large sauce pan, mix water, wild rice pack, and soup mix, bring to a boil.
Reduce heat, cover, simmer 10 minutes
Stir in celery, carrots, onions, cover, simmer 10 minutes
Stir in cream of chicken soup and chicken, cook 8 minutes longer or until vegetables are tender.

this is a thick soup
great as left overs
freezes well

Sunday, January 20, 2013

Red Skin Mashed Potatoes

recipe from Val & Mitch

10 medium redskin potatoes, washed and diced small
8 oz cream cheese, softened
8 oz sour cream
1/2 cup melted butter
1-2 cloves garlic, minced
(totally forgot this and they still taste great!)
2 tsp salt
1 tsp pepper
1/4 tsp chopped chives

Boil potatoes in salted water for 15 minutes or very tender.
Whip cream cheese with mixer until smooth. 
Add remaining ingredients. 
Whip potatoes and rest of ingredients until well combined. 
Potatoes should be cream.
Transfer to a buttered casserole dish. Cover and refrigerate over night 
Cover with foil, bake 350 for 20 minutes then remove foil and bake for 30 minutes.
place in crock pot on low/warm

These are delish!

Sunday, January 6, 2013

Dr. Pepper Roast

recipe from Normal Cooking

1 can cream of mushroom
2 cans cream of potato
1 pkg onion soup mix
2 cups Dr Pepper 
(I used 1 can)
mix all ingredients together and pour over roast
cook on low in slow cooker for about 6 hours

This recipe also makes plenty of gravy!
I have put the juice on the stove top for a couple minutes with a couple teaspoons of cornstarch to thicken it up, but it also works just has well without thickening.
I am not a gravy person, but this gravy was fantastic!

Saturday, January 5, 2013

Chicken Chili Dip

recipe from Maroon Spoon

2 chicken breasts, cooked and shredded (2-3 cups)
2, 4 oz cans chopped green chilies
2 cans cream of chicken
2, 8 oz cream cheese
2 cups shredded Monterrey jack cheese
salt and pepper to taste

combine all and heat through
can use crock pot or bake in oven
stir occasionally

This is my all time favorite chip dip! Enjoy!

Tuesday, January 1, 2013

Punch, Raspberry

recipe from Eric's mom

equal parts 7up and Hawaiian Punch
half of one part, pineapple juice
and a few good scoops of raspberry sherbert

Pinwheel Party Pleasers

recipe from East Saugatuck Cookbook

3 oz cream cheese, softened
1/2 teaspoon mustard
1/2 tsp parsley
8 oz can cresent dinner rolls
(or the Pillbury seamless dough sheet)
4 oz ham slices ( about 4 pieces )

heat oven to 375 degrees
lightly grease cookie sheet
in a bowl combine cheese, mustard and parsley, mix well
separate dough into 4 rectangles
press perforations to seal
spread cheese mixture evenly to edges on dough rectangles
place 1 ham slice on each rectangle
roll up jelly roll fashion, starting with shorter side
cut each rolled rectangle into 8, 1/2 inch thick slices
place on cookie sheet
bake for 10-12 minutes, until golden brown
makes 32 snacks

perfect for an appetizer or a lunch for the kids