Baked Swiss Chicken

Baked Swiss Chicken

This is super easy. You can change it up by subbing white wine for the chicken broth , and home made croutons for store bought. Ive made it both ways and it's always a hit.

6 boneless skinless chicken breast halves
1 can condensed cream of chicken soup, undiluted
1/2 cup white wine OR chicken broth
6 slices Swiss cheese
1 cup crushed seasoned croutons

1. Preheat oven to 350 degrees. Place chicken in a greased 13 x 9in. baking dish. In a small bowl, combine the soup and wine (or broth) and pour over chicken. Top with cheese and sprinkle with croutons.

2. Bake, uncovered, for 35-40 minutes or until chicken juices run clear.
Recipe via Taste of Home/ Homestyle Classics Cookbook



Today, I'm off to the camera shop with a collection of birthday money to buy a lens for this baby right here

gifted to me by this lady right here.

You guys are like, totally going to hate me from here on out. It's going to be a picture-palooza.


As Good As Cake......Almost

Today is my birthday. Today I am 32 years old. Today I tried on, and fit into pre-pregnancy jeans. This means it look me 2 weeks shy of a year to lose 60 pounds. Ten more to go.

I want one of these from the gang at Charm City Cakes please.



I've been a terrible blogger, TERRIBLE! Here is a quick update of things that have been keeping my attention....

We had family photos taken by Nicole Dixon

Jack made some lovely Art....

...and learned to write the letter "A". (A rewarding home-preschool moment.)

Crafting like mad with my BFF for Nathan's 1st birthday.

Perfecting a new cupcake recipe for my 1st paid order.

And of course, enjoying the last few weeks of having a "baby" under 1.

Have a great weekend everyone! I'm trying hard to look past the fact that I will be 32 years old next week :( I promise to get back on the ball after the first week of November when Nathan's party is over.... of course then there is my husbands birthday in December, Jackson's in January and our wedding anniversary in February. PHEW. I'm tired just thinking about it.


Lemon Mint Ravioli

(Lemon Mint Ravioli)
This is probably the easiest dish you'll ever make! It's super flavorful and fresh. You can make this with spinach or cheese ravioli (I prefer cheese.)
I wrote this on a receipt in the middle of the night while watching the Food Network while I was pregnant with my first. I couldn't tell you what Chef prepared it, or on what show. All I can tell you is that it is fabulous!

2-3 Tablespoons butter (not margarine)
Juice of 2-3 lemons
Fresh mint, chopped
Refrigerated or Frozen ravioli
Fresh grated Parmesan cheese
(Note: You can adjust the butter, lemon and mint to your taste. Play with it a bit to get it to your liking.)

1. Boil water and prepare your ravioli according to package directions.

2. In a saucepan, bring butter and lemon juice to a boil. Add ravioli, warm and toss to coat.

3. Plate ravioli, sprinkle with mint and Parmesan.



Beef Enchilada Casserole

Beef Enchilada Casserole

I make 2 versions of this. One with beef for my husband and one that subs black beans for myself, the Veggiesaurus.

1 lb ground beef
1 16 oz can pinto beans (optional)
1 pkg taco seasoning mix
6 (6in) corn tortillas
3 cups shredded Monterey Jack cheese, divided
1 medium red onion, chopped
1 can enchilada sauce
2 green onions
.....and if you like heat (like us!) you can add the following
1 can chopped green chilies
1/2 tsp cumin
1/2 tsp cayenne pepper

1. Preheat oven to 350 degrees. Cook beef until browned over medium high heat. Drain add taco seasoning, cumin and cayenne, stirring well.

2. Grease an 8 in round casserole dish. Arrange half of corn tortillas over bottom. Layer with beef, chilies, 2 cups cheese and onion.

3. Arrange remaining tortillas over onion. Pour enchilada sauce over top. Bake until tortillas are soft and juices bubble, about 30-35 minutes.

4. Sprinkle remaining cheese over tortillas. Bake until cheese is bubbly, about 10 minutes. Top with green onions.


Amy's Pumpkin Bars

(Pumpkin Bars)

This is a recipe I received in the recipe swap I put together this summer. If you are a new follower, then you missed out! Everyone who participated sent one main dish and one dessert recipe to each person in the groups I organized. It was fun to check the mail every morning!
This is a recipe I got from Amy at The Snell Family who was in my swap group. There are out of this world! Super moist and tasty. I don't have a jelly roll pan so I used a cookie sheet and they may have come out a little thinker than hers but oh my gosh, they are to die for. Bill had one in his hand every time I turned around and I found several suspicious fingerprints in the frosting that indicated Jack approved as well.
You should visit Amy's blog and say hi. Then you should run to the store and get whatever your kitchen is missin' and get to making these.

4 eggs
1 cup vegetable oil
2 cups flour
1 tsp baking soda
1/2 teaspoon salt
2 cups sugar
2 cups canned pumpkin
2 teaspoons cinnamon
2 teaspoons baking powder
1 cup butter
1 8oz package cream cheese, softened
1 teaspoon vanilla
1 pound powdered sugar

1. Preheat oven to 350 degrees.
2. Mix all ingredients together (I did this by hand, ) and pour into a greased and floured jelly roll pan. (Since I used a cookie sheet, I just lined it with parchment paper. It worked out nice because I just lifted it out of the pan when I was finished. )
3. Bake at 350 degrees for 25-30 minutes, remove from oven and cool.
4. Prepare frosting by mixing all ingredients together with mixer on low speed. Spread frosting on cooled bars.

Im linking these here =)

The Girl Creative


October Goodness

This month is super busy for us. This past weekend alone we took the boys to their first football game, Bill and I spent Saturday at an amusement park on rides and in haunted houses and Sunday we did the pumpkin patch.

My birthday is this month, I'm craft crazy in planning for Nathan's first birthday in early November and, I've been hired to cater my first gig...100 cupcakes for an engagement party the night after trick or treat. Add the fast pace of regular life to all the fun fall activities we are trying to squeeze in an you have one behind blogger.

OH! and I've lost 7 lbs in 2 weeks. GO ME!

Here are a few photos from this past weekend. My heart is still full from all the fun we had.

Bill and the Boys at the football game

Jack checking out cheerleaders from the press booth

Nathan at the pumpkin patch

Loving his pumpkin

Jack showing off the pumpkin he choose for his baby brother

Nathan having a blast

Daddy and Jack

Tomorrow we are having our first family photos taken since Nathan was born. I'm super excited!


Pumkpin Spice Whoopie Pies....

with Orange Cream Cheese Filling.

I saw these over at Confessions Of A Cookbook Queen and knew I had to make them as soon as possible. As luck would have it, my sister in law had everyone over for a cook out a couple weekends ago. Perfect excuse! It is an unspoken commitment now that I bring dessert to family functions, much to their delight. My brother and law said these were his favorite of the cookies I've made.
My ONLY issue with the recipe is that my filling seemed a bit runny. When I make them again, Ill have to figure out how to fix that. If you make them, let me know how yours came out!
Now go hunt down some pumpkin and make these yourself!

1/2 can of pumpkin
1/3 cup softened butter
2 eggs
1 package spice cake mix
1/2 cup milk
Parchment paper
Orange food coloring  

(adapted from allrecipes.com)
6 oz cream cheese, softened
4 Tablespoons butter, softened
5 Tablespoons orange juice
5 cups powdered sugar

1. Preheat oven to 375.  In a large bowl, beat the pumpkin and butter on medium speed until smooth. Add cake mix, eggs, and milk and beat on low until combined, about one minute.

2. Spoon batter onto a parchment lined baking sheet, about 3 inches apart.
Bake until edges are lightly browned (about 15 minutes).

3. Cool 1 minute in pans then move to racks to finish cooling.

4. Beat cream cheese, butter, food coloring and orange juice until creamy. Slowly beat in powdered sugar and beat on high for 2 minutes.

5. Spread filling on flat sides of cookies and press together.

I'm linking to these awesome parties =)


Flashback Friday

This is me on October 26th of last year.
I was on my way to my birthday dinner.
......... and that is my "little black dress."

2 weeks later, Nathan was born.
THAT, ladies and gents, is a massive belly.

Totally Worth It!

*Im linking this to Flashback Friday. You should get in on the fun!*

Flashback Friday Button


Roasted Potatoes With Garlic & Rosemary

(Roasted Potatoes With Garlic & Rosemary)

These are so flavorful! I served these with a chicken dish I'll show you later =)

2 lbs. Yukon gold or red skinned potatoes, unpeeled
1/4 cup olive oil
4/5 cloves of garlic, chopped
1 tablespoon fresh rosemary, chopped
Coarse sea salt
Fresh ground black pepper

1. Preheat oven to 450 degrees. Cut potatoes into large chunks while you boil water in a large saucepan.

2. Heat oil, garlic and rosemary on a large baking sheet on the stove top over medium low heat. ( Just heat both burners on one side and lay the baking sheet across it.) Don't allow the garlic to brown.

3. Boil potatoes in water for 1 minute. Transfer potatoes to baking sheet with a slotted spoon. Stir to coat in oil.

4. Roast potatoes in oven on lower rack for 20 minutes. Toss gently with a spatula then roast another 10 minutes or until browned and crispy. Season with sea salt and black pepper.


Guest Post #1

This is the first time I've had a guest poster and I'm super stoked that it is Jess. I'm anxious for you guys to meet her, and her ridiculously adorable son Wyatt who just turned 1. Check her out! 

Wyatt and I a couple of days ago.
Hi. I'm Jess Craig and I have a blog called IROCKSOWHAT. I pretty much just blog the pictures that I take and rant and complain about all the hard stuff and annoying stuff about being a mom. I have a 1 year old named Wyatt and like all first time mom's, I'm obsessed with his cuteness. We're a military family and my husband is currently deployed (BOO!).

Anyway, I love reading Mrs. Bettie Rocker and all her awesome dinner endeavors. Although I'm not a cook (I seriously never use my oven... EVER), I have a little recipe that I think you guys might like...

I make this sorta regularly because it's super healthy and also satisfies my sweet tooth.



Make sure to use spotted, ripe bananas for this recipe.

Chop up all the bananas into medallions and freeze for a few hours. Then blend up in a processor or blender. You could add peanut butter or whatever flavoring you'd like. I'd imagine you could add some vanilla or even chocolate syrup. I added cinnamon. Look at how refreshing and delicious it looks! This is THE BEST health food ever.

If you guys liked the recipe, make sure to let me know!


Pumpkin Butter

(Pumpkin Butter)

I've been making this every fall for 5 years now. We love this stuff!! You can put it on biscuits (Bill's favorite), waffles, pancakes, crackers....anything you like!
It's an easy recipe that takes about 45 minutes. You can certainly do it up by using home made applesauce and pumpkin.
It will last about 2 weeks in the refrigerator. I like to divide it into small jars and give some out as little gifts.

2 cans (15oz each) of 100% pure pumpkin
2 cups applesauce
2/3 cups packed light-brown sugar
1 1/2 tablespoon fresh ginger
1 teaspoon cinnamon
1/2 teaspoon allspice1 teaspoon nutmeg
2 teaspoons vanilla

1. Stir all ingredients in a heavy, medium saucepan until blended. Bring to a boil, stirring often.

2. Reduce heat and simmer uncovered for 30 minutes. Be sure to stir often to prevent scorching. Mix should be very thick when finished.

3. Allow to cool completely then cover and refrigerate.

Jack and I, stirring and simmering.

That's pretty much the extent of my crafting skills

On the way out the door to family and friends.

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