Archive for the ‘Recipes’ Category

My, oh my, but this chicken is to die for! I was browsing the wonderful menus posted for Menu Monday at Organizing Junkie and she had posted a link for Baked Teriyaki Chicken.
This chicken is so easy and yummy! I served it with rice and glazed carrots. This is one that will be on our table often. Even my super picky kids went nuts over it. As the Monroe Children put it, “This one is a keeper.”


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Crab-Stuffed Pea Pods

By request, here is the recipe for….

Crab-Stuffed Pea Pods
(Taste of Home Magazine April/May 2008)

1 can (16 oz) crab meat, drained, flaked and cartilage removed
2 tablespoons mayonnaise
1 tablespoon chili sauce or seafood cocktail sauce
1/8 teaspoon salt
3 drops hot pepper sauce
Dash pepper
16 fresh snow peas

In a small bowl, combine the crab, mayonnaise, chili sauce , salt, pepper sauce and pepper.
Place snow peas in a steamer basket; place in a small saucepan over 1 inch of water. Bring to a bowl and steam for 30 seconds or until softened. Drain and immediately place snow peas in ice water. Drain and pat dry.

With a sharp knife, split pea pods along the curved edges. Spoon 1 tablespoon of crab mixture into each. Refrigerate until serving.
Yield: 16 appetizers

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Angie at Thrifty Florida Mama is hosting “Make It Yourself Monday” I thought I’d share our homemade Taco seasoning. We love to have tacos and several times I found I didn’t have one of those taco seasoning packets on hand when I wanted to fix tacos for dinner. I decided to see if I could find a recipe to make my own seasoning. I always have these spices on hand so it’s easy to whip up tacos whenever we want!

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes (we omit this due to little ones sensitive tongues)
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1-1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In as small bowl, mix together all ingredients. Store in an air tight container. To use: add 3 tablespoons and 2/3 cup of water to 1 lb. cooked and drained ground beef. Simmer about 10 minutes.

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Wedding Shower and Menu

You are invited to a
wedding shower for Tara R.!
April 26, 2008 at 2:00 PM

My sister, Tara, is getting married in May. We had a wedding shower for her at my mother’s house on Saturday. It was a really nice shower. She had some of her friends come, along with some of our family. Pictured above is “the bride to be” Tara, with one of her friends (forgive me for not putting your name but I know I’ll mess up the spelling), mom who is holding my youngest, “D”, and Nana, our grandmother. Tara was “showered” with lots of household items and we all had a really nice time.

The menu:

Oriential Chicken Salad

Sugared Peanuts

Deviled Eggs


Hershey’s Bliss Chocolate

No-Bones Chicken Wing Dip

Crab Stuffed Snow-Peas

Pineapple Cream Cheese Sandwiches

Pimento Cheese Sandwiches

Chocolate Dipped Strawberries

Chicken Nuggets

Fresh Fruit Tray

Sweet Tea

This is part of the food table. We had lots of yummy goodies. In this photo you can see that we had Oriental Chicken Salad, Sugared Peanuts, Deviled Eggs, cupcakes, Hershey’s Bliss Chocolate, No-Bones Chicken Wing Dip, and Crab Stuffed Snow-Peas.

We also had Pineapple-Cream Cheese Sandwiches, Pimento Cheese Sandwiches, Chocolate Chip Cheese Cake Bars, Chocolate Dipped Strawberries, Chicken Nuggets and a Fresh Fruit Tray.

I had several requests for two of my recipes and I thought I would post them here.


1 pkg refrigerated chocolate chip cookie dough
1 (8oz) cream cheese, softened
2 tablespoons butter, softened
1 tablespoon cornstarch
1 (14 oz) can sweetened condensed milk
1 egg
1 teaspoon vanilla
6 oz mini-chocolate chips

Heat oven to 350*. Press cookie dough into a foil-lined 13 x 9 inch pan. Beat cream cheese, butter and cornstarch until creamy. Mix in the sweetened condensed milk until smooth. Add egg and vanilla then stir in 1/2 of the chocolate chips into the mixture. Pour evenly over the cookie dough and sprinkle with remaining chocolate chips. Bake 25 – 30 minutes. Let cool and cut into bars. Store in refrigerator.

(from Taste of Home April / May 2008)
1 pkg (8oz) cream cheese, softened
2 cups (16 oz) sour cream
1 cup blue cheese salad dressing
1/2 cup buffalo wing sauce
2-1/2 cups shredded cooked chicken
1 block (8oz) provolone cheese, shredded
Baby carrots, celery ribs and crackers

In a large mixing bowl, beat the cream cheese, sour cream, salad dressing, and buffalo wing sauce until blended. Stir in chicken and provolone cheese. Transfer to a greased 2-qt. baking dish. Cover and bake at 350* for 25-30 minutes or until hot and bubbly. Serve warm with carrots, celery and crackers.

Looking for more menu ideas? Visit Organizing Junkie’s Menu Plan Monday

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