Creamy Chicken Angel Hair Pasta

 This pasta has been a huge hit in our family!  I found it online (Taste of Home) and tweaked it a little to our liking and we just LOVE it!  Great for company!  Enjoy!!

1 package (16 ounces) angel hair pasta

1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch cubes  (I put the frozen chicken breasts into a crock pot in the morning and cook it all day on low--do not add anything!  When it's cooked all the way through, I remove it and cube it and then continue to follow the directions.)

1/2 teaspoon salt

1/4 teaspoon pepper

3 tablespoons olive oil, divided

1 large carrot, diced

2 tablespoons butter

1 medium onion, chopped

3 large garlic cloves, minced

2 cups heavy whipping cream

5 bacon strips, cooked and crumbled

3 tablespoons lemon juice

1 teaspoon Italian seasoning

1 cup shredded Parmesan cheese

In a large skillet, saute the chicken, salt and pepper in 2 tablespoons oil until slightly browned. Remove and keep warm.

In the same skillet, saute carrot in butter and remaining oil for 1 minute. Add onion and saute 3-4 minutes longer or until tender. Add garlic; cook for 1 minute.

Stir in the cream, lemon juice, and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until slightly thickened, stirring constantly. Return chicken to the pan.

Cook pasta according to package directions. Drain pasta; toss with chicken mixture. Garnish with cheese and crumbled bacon!

Cheeseburger Soup

I think it's safe to say that this is my favorite soup!  It's perfect for cold, rainy days and kids love it!  We like to eat ours with crusty bread (usually sourdough) for dipping!  Enjoy!

1/2 pound ground beef

3/4 cup chopped onion
3/4 cup shredded carrots
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (diced small)
1/4 cup all-purpose flour
16 ounces Velveeta cheese
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.

frosted sour cream cookies

oh my goodness gracious are these cookies good!  they will melt in your mouth!  they are by far my new favorite cookie.  and a plus, they are quick and easy!  they are perfect cookies for freezing too!  enjoy!

1/2 c. butter
1 1/2 c. brown sugar
2 eggs
2 1/2 c. flour
1 c. sour cream
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. vanilla

cream butter and sugar; beat in eggs and vanilla.  add dry ingredients and sour cream and mix.  drop (i use a cookie scoop) on a greased cookie sheet.  bake at 350 degrees until center is done (approximately 15 min). 

frosting:

1/2 c. butter, melted/browned
3 c. powdered sugar
1 tsp. vanilla
3 T. hot water (i usually have to add more to get it to the consistency that i want!)

beat ingredients together and frost cookies while the frosting is warm.  if the frosting sets up before you are done, heat it in the microwave a few seconds or over hot water.  if too thin, add more powdered sugar!

honey pineapple chicken

oh my goodness, you guys are going to love this one!  i was browsing through a cookbook at my sister's and spotted this one and just knew that it would be yummo!  if you like sweet and sour chicken, this will end up being a favorite!  serve it up on some white rice and a side of egg rolls and dinner is done.  enjoy!

3 lbs. boneless chicken breasts
2 T. oil
1 (20oz.) can unsweetened crushed pineapple, undrained
1 c. brown sugar, packed
1/2 c. honey
1/3 c. lemon juice
1/4 c. butter, melted
2 T. yellow mustard
2 tsp. soy sauce

In a skillet brown chicken in oil; transfer to crock pot.  Combine the remaining ingredients; pour over chicken.  Cover and cook on low 3-4 hours.  Strain pan juices, reserving pineapple.  Serve pineapple over chicken. 

Zucchini Bars

You gardeners will LOVE this recipe!  I have heard many of you complaining because you had so much zucchini and didn't know what to do with it all!!  This yummy sweet treat is quick, easy and delicious!  The best part is the amazing cinnamon glaze!  Beware:  you may eat the whole pan in one day :-)  Enjoy!


Bars

3/4 cup butter
1/2 cup brown sugar, packed
1/2 cup white sugar
2 eggs
1 tsp. vanilla
1 1/2 tsp. baking powder
1 3/4 cup flour
2 cups grated zucchini

*3/4 cup nuts (optional)

Glaze

1 1/2 cups powdered sugar
2 1/2 TB. milk
1 1/2 TB. melted butter
1 tsp. vanilla
1/2 tsp. cinnamon

Cream butter and white and brown sugar together.  Add eggs, beat.  Add everything else except the zucchini and blend.  Fold in zucchini.  Pour into a lightly greased sheet pan and bake at 350 degrees for 40 minutes.

After you remove the bars from the oven mix all of the ingredients for the glaze together.  Pour onto the bars while they are still warm, but not hot. 

chicken tacos

my mouth was watering for a yummy chicken taco last week so i was determined to figure out an easy way to make them for us to enjoy at home on a regular basis!  i am happy to say that i nailed it on the first try!  we had company that night for dinner (i know, gutsy to try something new) and they LOVED it!  seriously, it couldn't get any easier than this and it is SO juicy. enjoy!

6 frozen chicken breasts (boneless and skinless)
2 cans of diced tomatoes with jalapenos and green chiles (i don't remember the brand that i got.  i got it at martins in the canned veggie isle). 
1/2 tsp. salt
tortilla shells
sour cream
fresh grated mozzarella cheese
cilantro

put frozen chicken breasts into crock pot and cook on slow for about 4 hours.  add canned tomatoes with jalapenos and green chilies and cook for about another 2 hours or until chicken starts to fall apart.  take chicken out and shred with a fork.  place shredded chicken into a casserole dish and pour remaining tomatoes and juices over the top (i put enough in it to keep the chicken moist but not too much that it was covered in juice).  add salt, mix and cover until ready to serve.  put shredded chicken on tortilla shell and top with cheese, sour cream and cilantro! 

campfire baked beans

this is a perfect dish for camping or grilling!  we love it with roasted hot dogs!  enjoy!

1/2 lb. ground beef, cooked and drained
1/2 lb. bacon, cooked and crumbled

set these two ingredients to the side

combine
1/2 cup bbq sauce (i used sweet baby ray's hickory and brown sugar)
1/2 cup ketchup
1/3 cup sugar
1/3 cup packed brown sugar
1 tsp. ground mustard
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. pepper

add
 ground beef and bacon that you already prepared
1 can (16oz) kidney beans, drained and rinsed
1 can pork and beans
1 can (16oz) chili beans (do not drain)

add to cast iron pot and cook over the fire slowly until heated all the way through (or, pour into a 2qt. baking dish and bake uncovered for about an hour at 350).

top with chopped onion and shredded cheese-optional

so yummy!