Monday, January 8, 2018

Creamy Chicken Vegetable Soup

We have been dealing with sickness in our house during this cold and flu season and this recipe has quickly become a favorite! It is unbelievably simple to make but tastes like you spent hours preparing it. Enjoy!


40-oz. chicken broth
2 12.5-oz. cans chicken breast, shredded*
24-oz. frozen mixed vegetables
2 cans whole kernel corn**
2 c. heavy cream
1/2 c. butter
1 Tbsp. onion powder
1 Tbsp. garlic powder
Salt and pepper to taste
1 Tbsp. flour
1 c. water

* Some of you may prefer to boil or bake chicken yourself to use for this recipe and that is totally fine, but the canned chicken breast is very tasty in this and SO much easier!
** There is corn in the frozen mixed vegetables but my husband and I both REALLY love corn so I always add the two extra cans. If your family isn't as big on corn you can certainly substitute canned peas, carrots, or green beans, whichever you like best.


1. Melt butter in soup pot over medium high heat.
2. Pour in chicken broth and veggies (frozen and canned). Bring to just a boil and then reduce heat to simmer until veggies are tender, about 10 minutes.
3. Add heavy cream, shredded chicken breast, corn or other canned veggies, onion powder, garlic powder, salt, and pepper. Stir well and continue to simmer.
4. Stir one tablespoon of flour into one cup of water and then add this mixture to your soup. This will work as a thickening agent for the soup.
5. Simmer for about 15 minutes more, stirring from time to time. You can let this simmer longer if you like but 15 minutes is perfectly fine.

That's it! I told you it was super-simple :). Hope you enjoy it as much as we do!

Friday, December 22, 2017

Lemon Crinkle Cookies

I'm sure you already have your Christmas menu planned but wanted to share this recipe in case anyone is still scrambling for last-minute ideas, especially one that is SO simple to make! I have been making these cookies for Christmas for years now and they are always very popular. They have a total of 4 ingredients. Yep, 4. And you won't BELIEVE how yummy they are! Hope you enjoy!!


1 box lemon cake mix (I prefer Duncan Hines)
1 egg
8-oz. Cool Whip, thawed
2 cups powdered sugar

Preheat oven to 350 degrees.
Combine cake mix, egg, and Cool Whip in a large bowl.
Put powdered sugar in additional bowl.
Drop cookie dough mixture by tablespoonfuls into powdered sugar and roll into balls.
Place on cookie sheet lined with parchment paper.

Bake for 8-10 minutes.

That's it!! I have also made these with strawberry cake mix and they were divine, but lemon is always a favorite in my house :).

Hope you all have a wonderful Christmas with your family and friends!!

Monday, November 13, 2017

Southwestern Goulash

I can't believe it has been almost two months since I last posted a recipe! Gracious. I promise I have cooked since then, just haven't really been trying too many new recipes LOL. My beloved and I took a wonderful vacation last month to visit family and spend some time in the mountains, and while there we learned that we are going to be having a baby next summer! To say that I have been walking on air would be an understatement. So thrilled! Needless to say, our days since arriving back home have been filled with doctor's appointments, morning sickness (sometimes all DAY sickness) and all of the fun stuff that goes along with pregnancy.

That being said, I made this recently and we both loved it! We both grew up eating traditional goulash made by our moms and have always loved that but this just gives a different take on that recipe. I will definitely be making this one quite a bit. As a side note, it does make several servings. Since there are only two of us we weren't able to eat the whole thing so I am going to use the leftover meat mixture to make twice-baked potatoes tonight. We don't like wasting food and I love being able to repurpose leftovers! Just an idea :). Hope you enjoy!


1 cup uncooked elbow macaroni
1 1/2 lb. lean ground beef
1 medium onion, chopped
28-oz. can diced tomatoes, undrained
1 c. frozen corn (you can also use canned if you prefer)
8-oz. can tomato sauce
4-oz. can chopped green chilies
1 1/2 tsp. ground cumin
Salt and pepper to taste

Cook macaroni according to package directions.

While the water is boiling and pasta is cooking, prepare the ground beef and vegetables.
In a large skillet on medium heat, cook the beef and onion, breaking the meat into small crumbles, until meat is no longer pink.
Add remaining ingredients.
Bring to a boil and then reduce heat. Simmer, uncovered, for about 15 minutes to allow flavors to marry.
Drain cooked macaroni and add to the meat mixture*.

*My husband is very particular about pasta not being overcooked. He doesn't love having noodles cooked into mixtures so I served the noodles and meat mixture separately and then we mixed them together according to our tastes. It works beautifully and it allows me to use the extra meat mixture to make something else later, as I mentioned in the introduction.

Friday, September 22, 2017

Swedish Meatballs

Recently my beloved and I were hanging out at home and he said, "You know what I want for dinner? Swedish meatballs with noodles." I had never made them, though I quite like them, so we decided to try this recipe together (we have SO much fun cooking together!) and it was SO good!!!! We both agreed that it tasted like something that had been cooked for hours to develop wonderful flavors, even though it only took less than an hour to make it. Most of the ingredients were things that I generally keep in the fridge/cupboards, which makes me like the recipe even more. We served it over egg noodles and were both nearly in a food coma after dinner, but it was so very worth it!

As a note before you begin, I know this is a long list of ingredients, but I highly recommend measuring everything out before you begin preparing this dish.  For example, I measured the parsley, allspice, nutmeg, garlic powder, salt, and pepper, all into one tiny bowl and mixed them together. It made things MUCH easier for me to have everything measured and ready to go so I could just dump it in when needed. Enjoy!!

1 1/2 lbs. lean ground beef
1/4 c. panko bread crumbs
1 Tbsp. chopped parsley
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1/4 c. onion, minced
1/2 tsp. garlic powder
1/8 tsp. pepper
1/2 tsp. salt
1 egg
1 Tbsp. olive oil
5 Tbsp. butter, divided
3 Tbsp. flour
2 c. beef broth
1 c. heavy cream
1 Tbsp. Worcestershire sauce
1 tsp. dijon mustard
Salt and pepper to taste

In a medium-sized bowl combine ground beef, egg, bread crumbs, parsley, allspice, nutmeg, onion, garlic powder, pepper, and salt. Mix until combined, but do not over-mix. Over-mixing will cause the meatballs to be more tough than you might like. Roll this mixture into small meatballs.

In a large skillet heat olive oil and 1 Tablespoon of butter.
Add meatballs and cook, turning continuously, until browned all over and cooked throughout.
Transfer to a plate or bowl and cover with aluminum foil.

Add 4 Tablespoons butter and flour to skillet and whisk until it is nicely browned.
Slowly stir in beef broth and heavy cream.
Add Worcestershire sauce and dijon mustard. Bring to a simmer until sauce starts to thicken.
Salt and pepper to taste.

Add meatballs back to sauce and simmer for another 3-5 minutes. Serve over egg noodles or rice.

Saturday, August 26, 2017

Super Simple Meatloaf

I have been making meatloaf for years and have a recipe that is always a success. Except when it comes to my husband. He doesn't particularly care for it. SO I took his challenge and made a meatloaf that he loves and wouldn't you know, I like it a little better than the old recipe myself! :). Enjoy!

1 1/2 lb. lean ground beef
1/2 c. onion, diced
1/2 c. green bell pepper, diced
1 egg
Salt to taste
Crushed Ritz crackers, about 15-16
1/4 c. ketchup, plus additional ketchup for topping

Preheat oven to 350 degrees.
Combine beef, onion, bell pepper, egg, salt, crackers, and ketchup by hand. Don't over-mix or meatloaf will be tough.
Spread this mixture into an 11"x7" baking dish, or you can put it in a loaf pan. If you choose to bake it in the loaf pan you will need to allow additional cooking time.
Top with ketchup, as much as you like.
Bake for 45 minutes.

Saturday, August 19, 2017

Beefy Twice-Baked Potatoes

I have mentioned before that I married a meat-and-potatoes kind of guy. And he married a meat-and-potatoes kind of girl so we are very happy :). This is a favorite dish at our house and I bet it will become a favorite at yours as well! Enjoy!

6 medium baking potatoes
1 lb. ground beef
2 Tbsp. chopped onion
1/3 c. sour cream
4-oz. can chopped green chilies
3 Tbsp. butter
1 Tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. chili powder
3/4 c. shredded cheddar cheese

Bake potatoes at 400 degrees for an hour or until tender. Cool.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; Drain.
Cut a thin slice off the top of each potato.
Carefully scoop out pulp, leaving a thin shell; Place pulp in a bowl.
Add sour cream, chilies, butter, Worcestershire sauce, salt, garlic powder, and chili powder; Mash.
Stir in meat mixture until combined.
Stuff into potato shells.
Place on an ungreased baking sheet. Sprinkle with cheese.
Bake at 350 degrees for 10-15 minutes or until cheese has melted and filling is heated through.

Monday, July 3, 2017

My FAVORITE Coleslaw!

Being married to someone who works 12-hour rotating shifts, alternating between days and nights, often means that you have to celebrate holidays a little early or a little late. In our case, we are celebrating Independence Day a day early because he has to work tomorrow night. We're having barbecued ribs and our favorite coleslaw. There are so many variations on coleslaw and I have tasted very few that I didn't like, but this one is hands down my favorite and the one I make on a regular basis! I love the sweetness of the slaw complimented by the tanginess of the apples and cranberries. This recipe makes a decent amount for a small gathering but I always double it when making it for larger gatherings.

Before we begin, there are a couple of things you should know:

  • I prefer using fresh cabbage and grating it myself because I think it just tastes better than the bagged coleslaw, however I won't judge you if you choose to use the bagged stuff for convenience :).
  • The measurements for mayonnaise, half and half, and sugar are approximate. I never measure when I make this so when I made it today I actually took the time to measure things as I added them. But if your head of cabbage is slightly larger or smaller than the one I used you might need to adjust these particular ingredients slightly. You want the mixture to be just slightly soupy so the cabbage can sit and soak up some of that yummy goodness. I like to refrigerate my coleslaw for at least 4 hours if possible, and sometimes I will even make it the night before. 

1 med. head of cabbage, grated
1 Granny Smith apple, cored and diced into small pieces (leave the peel on)
3 oz. dried cranberries
3/4 c. mayonnaise
1/4 c. half and half
1/4 c. sugar

Combine cabbage, apple, and cranberries in a large bowl (I always mix my coleslaw in a large bowl and then transfer it to something smaller and maybe slightly prettier LOL).
Stir in the mayonnaise and half and half.
Sprinkle sugar over top of mixture and then stir in completely.

Let sit in refrigerator for at least four hours, then serve.

I'm telling you, this is a YUMMY recipe! Hope you enjoy!!

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