I found this recipe recently and made it for my hubby who is a huge Mac salad fan and he loved it! I loved it too, its a winner! I even made it for him to take on Scout camp and it was a hit! It is from this website: https://www.centercutcook.com/easy-macaroni-salad/ - perfect for summer BBQ season! Here you go!
INGREDIENTS
1 pound elbow macaroni, cooked according to package directions
1 1/2 cups mayo
3 tablespoons sour cream
3 tablespoons cider vinegar
1 teaspoon yellow mustard
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups finely chopped celery
1 cup red bell pepper, diced
1/4 cup finely chopped parsley
DIRECTIONS
Cook elbow macaroni according to package directions, then drain and rinse under cold water until the pasta has cooled. Drain well.
In a large bowl combine mayo, sour cream, cider vinegar, yellow mustard, sugar, salt, and black pepper.
Combine the macaroni with the dressing, then stir in finely chopped celery, diced red bell pepper and finely chopped parsley.
Chill for 1 hour before serving. Enjoy!
Submitted by Lianna Black
Sunday, June 16, 2019
Basic Pancakes
This recipe is from https://www.marthastewart.com/338185/basic-pancakes and it is my new goto Pancake recipe! I used to get the recipe from my big red recipe book but this one took over in our house and my kids ask for it at least 3 times a week! Its worth sharing!
Martha Stewart Basic Pancakes
Ingredients
1 cup all-purpose flour, (spooned and leveled)
2 TBL sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
2 TBL unsalted butter, melted
1 TBL oil
1 egg
Submitted by Lianna Black
Martha Stewart Basic Pancakes
Ingredients
1 cup all-purpose flour, (spooned and leveled)
2 TBL sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
2 TBL unsalted butter, melted
1 TBL oil
1 egg
Submitted by Lianna Black
Saturday, June 15, 2019
Creamy Chicken Stew
Yes, its another Chicken soup recipe lol - this one is sooo good too and comes from https://lilluna.com/crock-pot-creamy-chicken-stew/ - I have made this a few times and my kids love it!
Here you go!
Ingredients
2 boneless chicken breasts cooked, cut into bite sized pieces
2 TB butter
4 small red potatoes quartered
1 c baby carrots halved
1 10 3/4 oz can cream of chicken soup
1/2 c milk
1 c chicken broth
1/2 c sour cream
1 oz packet dry ranch dressing mix or 3 TB
salt and pepper to taste
1 tsp Parsley flakes
Instructions
Add butter to the bottom of a crock pot. Let melt. Stir in all of the vegetables coating with the butter. Season diced chicken as desired and add to the crock pot.
In a separate bowl, mix together the soup, milk, sour cream, chicken broth, and ranch dressing mix. Pour on top of the chicken. Cover and cook on high for 3-4 hours or on low for 4-6.
Sprinkle with parsley and serve!
Submitted by Lianna Black
Here you go!
Ingredients
2 boneless chicken breasts cooked, cut into bite sized pieces
2 TB butter
4 small red potatoes quartered
1 c baby carrots halved
1 10 3/4 oz can cream of chicken soup
1/2 c milk
1 c chicken broth
1/2 c sour cream
1 oz packet dry ranch dressing mix or 3 TB
salt and pepper to taste
1 tsp Parsley flakes
Instructions
Add butter to the bottom of a crock pot. Let melt. Stir in all of the vegetables coating with the butter. Season diced chicken as desired and add to the crock pot.
In a separate bowl, mix together the soup, milk, sour cream, chicken broth, and ranch dressing mix. Pour on top of the chicken. Cover and cook on high for 3-4 hours or on low for 4-6.
Sprinkle with parsley and serve!
Submitted by Lianna Black
Chicken Vegetable Soup
This recipe is from https://www.lemontreedwelling.com/chicken-vegetable-soup/ - I found it on Pinterest of course :) You can probably tell that I like soup! This recipe is so delicious!! I forgo the mushrooms and add cauli rice which works perfectly! This recipe is also kid friendly, my kids eat it right up!
Ingredients
1 can cream of celery soup (substitute cream of chicken or cream of mushroom if desired)
6 cups chicken broth
2 cups cubed potatoes
2 cups broccoli
1 cup carrots, sliced
1 cup mushrooms, sliced
3 cups cooked chicken (I used rotisserie chicken)
1 1/2 tsp. dried oregano
1 tsp. Old Bay seasoning
1/2 tsp. garlic powder
1/8 tsp. pepper
Instructions
In a large saucepan, combine cream of celery soup and chicken broth. Heat to boiling.
Add potatoes; boil 5 minutes.
Add remaining ingredients (including cauli rice if desired). Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender.
So delicious!
Submitted by Lianna Black
Ingredients
1 can cream of celery soup (substitute cream of chicken or cream of mushroom if desired)
6 cups chicken broth
2 cups cubed potatoes
2 cups broccoli
1 cup carrots, sliced
1 cup mushrooms, sliced
3 cups cooked chicken (I used rotisserie chicken)
1 1/2 tsp. dried oregano
1 tsp. Old Bay seasoning
1/2 tsp. garlic powder
1/8 tsp. pepper
Instructions
In a large saucepan, combine cream of celery soup and chicken broth. Heat to boiling.
Add potatoes; boil 5 minutes.
Add remaining ingredients (including cauli rice if desired). Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender.
So delicious!
Submitted by Lianna Black
Monday, June 10, 2019
Creamy Potato Soup
4-6 Medium Potatoes
1 package of steamable broccoli
2 giant sized chicken bullion cubes
1/3-1/2 C of chopped Celery
1/3-1/2 C of chopped Onion
3 3/4 C of water
Put this all in a large pot and get it boiling! Next make a roux:
5 TBL of flour
5 TBL of butter whisk this together over a med heat for a minute or two
add 2 C of milk and get the white sauce formed add some seasonings to taste like onion powder, garlic powder, salt and pepper
Add the white sauce to the boiling vegetables and mix completely. Sprinkle some dried parsley into it for color! You can take a potato masher to the potatoes and broccoli if you want to, I always do Serve with shredded cheese and real bacon bits!!! Enjoy!!!
Submitted by Lianna Black
1 package of steamable broccoli
2 giant sized chicken bullion cubes
1/3-1/2 C of chopped Celery
1/3-1/2 C of chopped Onion
3 3/4 C of water
Put this all in a large pot and get it boiling! Next make a roux:
5 TBL of flour
5 TBL of butter whisk this together over a med heat for a minute or two
add 2 C of milk and get the white sauce formed add some seasonings to taste like onion powder, garlic powder, salt and pepper
Add the white sauce to the boiling vegetables and mix completely. Sprinkle some dried parsley into it for color! You can take a potato masher to the potatoes and broccoli if you want to, I always do Serve with shredded cheese and real bacon bits!!! Enjoy!!!
Submitted by Lianna Black
Applesauce Breakfast Cake
1 c. plain flour
1/2 tsp. baking powder
1 egg
1/4 c. cooking oil
1/3 c. sugar
1/4 tsp. baking soda
1/2 c. applesauce
1/2 tsp. vanilla
1/4 tsp. salt
TOPPING:
1/4 c. packed brown sugar
1 tbsp. butter
1/2 tsp. cinnamon
1/4 c. chopped walnuts or pecans
Mix together the brown sugar, butter and cinnamon from the topping ingredients until crumbly. Add nuts. Stir to mix. Set aside. Mix flour, sugar, baking powder, baking soda and salt. Add well beaten egg, applesauce, oil and vanilla, mix well. Pour batter into well greased 8 x 8 x 2 inch pan. Sprinkle Topping over batter. Bake for 20-25 minutes at 350 degrees. Delicious for breakfast, snacks, or dessert.
Submitted by Lianna Black
1/2 tsp. baking powder
1 egg
1/4 c. cooking oil
1/3 c. sugar
1/4 tsp. baking soda
1/2 c. applesauce
1/2 tsp. vanilla
1/4 tsp. salt
TOPPING:
1/4 c. packed brown sugar
1 tbsp. butter
1/2 tsp. cinnamon
1/4 c. chopped walnuts or pecans
Mix together the brown sugar, butter and cinnamon from the topping ingredients until crumbly. Add nuts. Stir to mix. Set aside. Mix flour, sugar, baking powder, baking soda and salt. Add well beaten egg, applesauce, oil and vanilla, mix well. Pour batter into well greased 8 x 8 x 2 inch pan. Sprinkle Topping over batter. Bake for 20-25 minutes at 350 degrees. Delicious for breakfast, snacks, or dessert.
Submitted by Lianna Black
Spiced Nuts
My Vice-principal made these for me for Christmas and they were SOOO good. I can't wait to make a batch for myself. YUM!!!!
Recipe.
About 10 cups of nuts.
2/3 cup sugar
1/2 cup water
1 tablespoon cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt.
Mix sugar, water, and spices.
Pour on top of the nuts and stir.
Put on a cookie sheet and bake at 350 degrees about 25 minutes.
Take out and allow to cool
Submitted by Lianna Black
Recipe.
About 10 cups of nuts.
2/3 cup sugar
1/2 cup water
1 tablespoon cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt.
Mix sugar, water, and spices.
Pour on top of the nuts and stir.
Put on a cookie sheet and bake at 350 degrees about 25 minutes.
Take out and allow to cool
Submitted by Lianna Black
Saturday, June 1, 2019
Chicken Tortilla Soup
Chicken Tortilla Soup
1 tsp olive oil
2 each zucchini, cubed
2 avocados, sliced
1 each rotisserie chicken, meat pulled off and shredded (you can also cook your own chicken like I did)
1 1/2 tsp cumin
1/2 tsp cayenne pepper (I omitted this, too spicy...lol)
1 bunch fresh cilantro, chopped
1 cup fresh or frozen corn
6 cups chicken broth
1 can crushed tomatoes, 29 oz.
tortilla chips
Monterey Jack cheese, shredded
2 fresh limes
sour cream
Heat oil in a stockpot. Add zucchini and sauté for 2 minutes. Add crushed tomatoes, chicken broth, cumin, corn, cayenne and shredded chicken. Heat to a boil.
Take a handful of tortillas and place in a soup bowl. Ladle hot soup over tortillas. Add a generous squeeze of lime to soup. Top with avocado slices, cheese, cilantro and a dollop of sour cream.
Enjoy!!!!
Submitted by Lianna Black
1 tsp olive oil
2 each zucchini, cubed
2 avocados, sliced
1 each rotisserie chicken, meat pulled off and shredded (you can also cook your own chicken like I did)
1 1/2 tsp cumin
1/2 tsp cayenne pepper (I omitted this, too spicy...lol)
1 bunch fresh cilantro, chopped
1 cup fresh or frozen corn
6 cups chicken broth
1 can crushed tomatoes, 29 oz.
tortilla chips
Monterey Jack cheese, shredded
2 fresh limes
sour cream
Heat oil in a stockpot. Add zucchini and sauté for 2 minutes. Add crushed tomatoes, chicken broth, cumin, corn, cayenne and shredded chicken. Heat to a boil.
Take a handful of tortillas and place in a soup bowl. Ladle hot soup over tortillas. Add a generous squeeze of lime to soup. Top with avocado slices, cheese, cilantro and a dollop of sour cream.
Enjoy!!!!
Submitted by Lianna Black
Easy Chicken Enchiladas
1. Get two large sized chicken breasts and grill or cook them any way and then chop into small pieces and set aside.
2. Mix these together with a whisk:
1 small can of mild green salsa (salsa verde)
8 oz tub of sour cream
1 can cream of chicken
a few sprinkles of chili powder
3. Take 1 cup of the above mixture and stir it into the chicken and add a good amount of shredded cheese (I love cheddar jack but you can use what you like!) - Use this filling to fill your enchiladas with. I buy a package of medium sized flour tortillas (8 count) and the chicken filling fills them all and is enough for a 13x9 casserole dish.
4. After you have all the enchiladas rolled, cover them with the remaining mixture from #2 above and then cover with cheese.
5. Bake enchiladas at 350 for 40 minutes or until nice and hot and the cheese is bubbling.
Top with tomatoes and green onions and enjoy!!
Submitted by Lianna Black
2. Mix these together with a whisk:
1 small can of mild green salsa (salsa verde)
8 oz tub of sour cream
1 can cream of chicken
a few sprinkles of chili powder
3. Take 1 cup of the above mixture and stir it into the chicken and add a good amount of shredded cheese (I love cheddar jack but you can use what you like!) - Use this filling to fill your enchiladas with. I buy a package of medium sized flour tortillas (8 count) and the chicken filling fills them all and is enough for a 13x9 casserole dish.
4. After you have all the enchiladas rolled, cover them with the remaining mixture from #2 above and then cover with cheese.
5. Bake enchiladas at 350 for 40 minutes or until nice and hot and the cheese is bubbling.
Top with tomatoes and green onions and enjoy!!
Submitted by Lianna Black
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