Wednesday, November 11, 2015

Chicken Packets

This is an easy recipe that can be made with whatever you have

2-3 chicken breasts, cooked and diced
2 cups rice (white or brown)
3 stalks celery, diced
cheese, grated or diced
1/2 c mayo
season to taste
2 tubes refrigerated crescent rolls

Any additional veggies: broccoli, peppers, carrots, anything really


  • Prepare all ingredients, cooking chicken and rice, cutting vegetables
  • In a large bowl, combine chicken, rice, celery, cheese, mayo, and seasoning
  • To form the packets, unroll the crescents and combine two triangles to make a rectangle. It holds together better if rolled out and smooth, or you can just pinch the seam of the triangles
  • Fill the rectangle dough with a spoonful of the dough, then bring four corners together in the center and press to form the "packet"
  • Bake at 375* for 10 minutes

Thursday, November 5, 2015

Pancakes from SCRATCH!

: Once you try these, you'll never go back to box. Unless you want to be lazy, then whatever floats your boat! But it will make you think twice about box mix pancakes

adapted from Williams Sonoma
makes about 12-16 pancakes

11/2 c. flour
1 tbsp. sugar
1 tbsp. baking powder
3/4 tsp. kosher salt (or any kind of salt)
1 c. milk
2 eggs
4 tbsp. butter, melted
1 tsp. vanilla
*Any additional add-in: blueberries, strawberries, bananas, chocolate chips, or add buttermilk instead of regular milk

  • In a small bowl, stir together the flour, sugar, baking powder, and salt
  • In a large bowl, whisk together milk, eggs, melted butter (not too hot or it will cook the eggs!), and vanilla
  • Add the wet ingredients to the dry ingredients and stir until just combined. Over stirring will toughen the pancakes. Add any mix-ins while stirring
  • Heat a griddle to about 325*, spray with non-stick cooking spray, melt butter
  • Using a 1/4 c. measuring cup, pour batter onto griddle to form pancakes
  • Cook until the edges are set and the tops are covered in bubbles. Using a spatula, flip and cook on the other side

Creamy Vegetable Soup

Easy, healthy, and delicious!

6 Tbsp. butter, divided
1 1/2 c. carrots (3 large)
1 c. celery (2-3 stalks)
1 small yellow onion
2 cloves garlic, minced
3-4 c. chicken broth
3 1/2 c. potatoes
3 c. broccoli
desired seasoning (salt & pepper, thyme, Italian)
6 Tbsp. flour
3 c. milk
1/2 c. heavy cream
2 c. sharp cheddar cheese
1/3 c. parmesan cheese
These ingredients are SO flexible. Use whatever veggies you like or have, and pack this full of them. I don't use cream, just 2% milk, and whatever cheese I have. 


  • In a large pot over medium heat, melt 2 Tbsp. of butter. Then add diced carrots, celery, and onion and saute for 3 minutes. Then add the minced garlic and cook for 1 minute longer.
  • Stir in chicken broth, potatoes, and seasoning. Bring to a boil over medium-high heat, then reduce to medium heat, cover with a lid, and cook for 15 minutes
  • Stir in broccoli (zucchini and squash at this point if you use them) and cook for 5 minutes, or until veggies are tender

Roux/Cream Sauce:

  • While veggies are cooking, melt remaining 4 Tbsp butter in a medium saucepan over medium heat.
  • Stir in flour and whisk constantly for 1 minute, then slowly stir in milk and cook until mixture is thick and gently boiling (add heavy cream if using)
  • Once veggies are tender, pour roux into soup and stir
  • Remove soup from heat, add cheese and stir until melted

*If I didn't chop my veggies small, I'll puree some of the soup so it isn't too lumpy

Wednesday, September 23, 2015

Strawberry Jam

Once you've had it, there's no going back

1 quart of strawberries = 4 cups pureed
1 SURE JELL : 3 cups sugar : 4 cups strawberries pureed
1 batch of jam = 3.5 pint mason jars

(It's in the SURE JELL box, but it's confusing)

  • In a saucepan, combine 3 cups of sugar, 1 pkg. SURE JELL, and 1 c. water
  • Bring it to a boil for ONE MINUTE
  • Remove from heat, add 4 cups mashed strawberries, stir until well combined
  • The mixture needs to be stirred occasionally as it cools to keep it mixed, and prevent future spoilage. Either keep in the saucepan or pour into jars, but KEEP STIRRING
  • freeze for up to a year

Monday, August 24, 2015

Baked French Toast

Baked French Toast

1 loaf bakery bread, a day old is best
8 eggs
 2 c. milk
1/2 c. heavy whipping cream (or just more milk)
3/4 c. sugar
2 Tbsp vanilla
1/2 c. flour
1/2 c. brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 stick cold butter


  • Grease a 9x13 pan, I like to use a glass pan
  • Tear bread into large chunks and set aside
  • Mix together eggs, milk, whipping cream, sugar, and vanilla. (I like to add cinnamon and vanilla to the eggs to give more flavor) Add the bread and mix until the bread is totally covered and soaked in the egg mixture
  • Spread bread in pan until evenly spread. Refrigerate over night if possible, but not necessary
  • Combine flour, brown sugar, cinnamon, salt, and butter in a bowl. Use a knife or pastry cutter to combine until the butter is pebble sized. Sprinkle crumb mixture on top of bread
  • Bake at 350* for 45 mins - 1 hour

Harvest Cobb Salad

Simple, delicious, and beautiful presentation

Harvest Cobb Salad
1 bushel Romaine lettuce
1 cucumber
4 slices of bacon
2 large eggs
1 apple, diced
1 pear, diced
1/2 c pecans
1/3 c. dried cranberries
1/3 c. cheese - feta, parmesan

Cut all ingredients to small, bite sized pieces
Layer and decorate as desired

Vanilla Buttercream Frosting

I am terrible at frosting, but this one worked great

Classic Vanilla Buttercream Frosting
1 c. butter (2 sticks), softened
3-4 c. confectioner's sugar
2 tsp vanilla
pinch of salt
2-3 Tbsp milk, heavy cream, or half-and-half


  • Place softened butter into the bowl of a stand mixer with the paddle attachment. On medium speed, cream the butter until it is smooth and has lightened in color, about 3 minutes
  • Add confectioner's sugar 1/2 cup at a time. After each cup has been incorporated, turn the mixer onto the highest setting and beat for 10 seconds to lighten the frosting
  • Add vanilla and salt and combine until well-incorporated
  • Add milk until the frosting has reached the preferred consistency. For a firmer consistency, add more confectioner's sugar, for softer frosting add more milk
*To keep the frosting white, beat on high after each addition of confectioner's sugar 
*To get the frosting fluffy, beat on the highest setting with the paddle attachment to incorporate air