Olive Garden Tuscana Soup

1 lb Italian Sausage
1 sm onion, chopped
2 cloves garlic, crushed
6 c chicken broth
3 lg potatoes, sliced w skin
1 bunch kale, chopped or torn ( i use 2 lg carrots peeled and sliced instead)
1/4 c evaporated milk or cream
black pepper and Italian seasoning to taste

1. Brown sausage with onion and garlin in pot, until meat is no longer pink.  Drain.
2.  Add broth and potatoes.  Boil until potatoes are cooked but still firm. (Since i use carrots I add them before the potatoes with the broth.)
3.  Add kale and boil until kale is cooked but crisp.
4.  Remove from heat.
5.  Add milk or cream and seasonings.
6.  Serve with fresh bread!

BRITT

Better than sex cake

Here ya go britt! took me awhile to figure it out.

INGREDIENTS:

1 (18.25 ounce) package devil's food cake mix 1/2 (14 ounce) can sweetened condensed milk 6 ounces caramel ice cream topping

3 (1.4 ounce) bars chocolate covered toffee, chopped 1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS:

1.	Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2.	In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
3.	Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

Lemon Cake -to die for

1 pkg lemon cake mix\
1 c sour cream (8 oz)
3/4 c water
3/4 c oil
4 eggs
1 sm pkg instant lemon pudding

Mix dry ingredients.  add wet ingredients.  mix w/ electric mixer  on med high about 2 minutes.  Pout into 9x13 pan or 2 rounds greased. 
350 degrees for 30 min.

Frosting:
1 c (2  sticks) butter, very soft
6 - 8 c powdered sugar
1/2 c fresh lemon juice
1 t grated lemon zest

Place butter in lg mixing bowl.  Add 4 c sugar, then add juice and zest.  beat until smooth and creamy.  Gradually add the remaining sugar 1 c at a time, until icing is thick enough to be of good spreading consistency. ( I use about 6 c) If desired add a few drops of yellow food color and mix thoroughly.   Frost cake.  Is good for bout 3 days  at room temp. 

Britt

WW strawberry jello cake

strawberry cake mix
6 egg whites
1 c nonfat milk
Mix in bowl. Bake in 9x13 pan. 350 degrees for 30 min

make strawberry sugar free jello according to pckg  directions.  1 c boiling water and 1 c cold water.  mix w powder.

as soon as cake is done poke holes in top and pour liquid jello mix over top.  Cool in fridge a cple hours. Until jello is set.

Frosting:
1 pkg sugar free vanilla pudding
1 fat free cool ship sm container
Mix

frost cooled cake!  Super yummy and refreshing!
Britt

Lauren's Chicken pot pie

1 lb cooked chicken, chopped
2 cans cream of chicken soup ( is use 1 reg can, 1 w/ herbs)
1 can sliced potatoes or 1 potato peeled and diced
1 can diced peas, carrots, green beans
1/2 t pepper
1/2 tsp garlic powder
refridgerated pie crust

Preheat oven to 400 degrees.
Line pie pan w pie crust.  combine all ingredients in bowl.  Spoon into crust. Cover w remaining pie crust.  Bake 45 to 55  min. 

Mushroom Chicken rice Casserole

1 c uncooked white rice
1 (10oz) pkg dry onion soup mix
2 (10 oz) cream of mushroom soup
1 (4.5 oz) can sliced mushrooms ( i usually don't have these).
1 c milk
6 chicken breast halves

Preheat oven to 350 degrees
In bowl mix rice, dry onion soup mix, cream mush soups, and milk. 
Place chicken in sprayed 9x13 pan and pour soup and rice mixture over chicken.  Cover with foil 1 hour.  Remove foil and bake 15 more minutes.
Super easy and yummy!

Britt

Coconut rice

1 1/2 c jasmine rice
1 can lite coconut milk (about 2 c)
3/4 c sugar
3/4 c milk

Rinse rice w cold water until water is clear.  Combine all ingredients in saucepan including rice.  Bring to a boil.  Turn heat to low, barely simmering.  Cover and cook 25 to 45 min depending on rice(25 usually is right). Serve at room temperature with sliced mangoes on top.

Island Pork Tenderloin

Spice Rub:
2 t salt
1/2 t pepper
1 t ground cumin
1 t chili pwder
1 t cinnamon

2 pork tenderloins (2 to 2 1/2 lbs)
2 T olive oil

Glaze/paste:
1 c packed dark brown sugar
2 T garlic, minced
1 T Tobasco sauce (1/2 T good too)

Heat oil on med to high heat.  Mix spice rub.  Rub on pork.   Brown pork in skillet.  Cook about 4 min.  Turning often. Remove from skillet and place on paper towels.
Mix glaze/paste.   Pat glaze on browned pork.  Roast in 350 degree oven about 20 min.  Until inserted thermometer reads 140 degrees. 
Let pork stand a while.  Serve over rice. Coconut rice is favorite with it and mangoes!

Grilled Stuffed Zucchini

2 med zuccini
4 oz Italian turkey sausage
1/4 c diced red onion
2 cloves garlic, minced
1 med tomato, diced
1 tsp dried basil
2/3 c italian cheese blend (parm/mozz/asiago)
1 T break crumbs-italian

Slice zucchini in half.  Scoop out centers and save in bowl.  Dice up insides of zucchini guts into 1/2 c.  Drizzle zucchini w olive oil.  Use hands to rub oil on all sides.  sprinkle w kosher salt and pepper.  set aside.
Preheat grill.
Brown sausage.  when not pink add onion, garlic, diced zucchini.  cook 2-3 min.  add tomato, basil, 1/4tsp kosher salt. lil pepper.  remove from heat and set aside.
Grill zucchini hollow side down 5 min.  Then add meat mixture.  Top with cheese and bread crumbs.  Drizzle w oil.  Grill 5-7 min.
Delicious!!! Luke and Lou loved it!

Britt

Mongolian Beef

2 tsp vegt oil
1/4 tsp sesame oil (optional)
1 T fresh ginger, minced
1 T garlic, minced (4 cloves)
1/2 c soy sauce
1/2 c water
3/4 c dark brown sugar (any brown sugar works)

vegt oil for frying

1 lb flank steak
1/4 c cornstarch

2 lg green onions
2 c sugar snap peas

Heat 2 tsp vegt and sesame oil over med low heat.  add ginger, garlic, soy sauce, and water.  before garlic scorches, dissolve brown sugar in sauce.  Raise heat to med and boil 2-3 min until it thickens.  Remove from heat.
Slice steak against the grain 1/4 inch thick.  Dip pieces into cornstarch to apply thin dusting to both sides. Let beef sit 10 min.  Heat oil over med heat until hot, but not smoking.  Add beef.  saute 2 min until beef darkens on edges.  Stir meat around so it cooks evenly.  Remove meat with lg slotted spoon.  Place on paper towels.
Put pan over heat after removing oil.  Dump meat and sauce in pan over med heat.  cook 1 min while stirring, add green onions and peas.  Cook 1 min.   Serve over rice.

Britt

Sweet and Sour Meatballs

1 to 1 1/2 lbs lean ground beef
3/4 c rolled oats
2 eggs, slightly beaten
1/2 c finely chopped onion
1/2 c milk
1 tsp salt
1/4 -1/8 tsp pepper
1 tsp Worcestershire sauce

Combine all ingredients in a bowl.  Mix well.  Form into balls.  Makes about 12 ( 2 inch balls). 
Bake 350 degrees for 30 min.  I bake on foil on cookie sheets for quick and easy clean up. 
Serve over rice

Sauce:
1/2 c brown sugar
1/4 c vinegar
1 tsp mustard
1/4 c BBQ sauce
1 tsp Worcestershire sauce
 Combine in small sauce pan.  Bring to a simmer.  pour over meatballs.

Lauren's Pot Roast

Roast
2-3 potatoes, peeled and diced
2-3 yams, peeled and diced
carrots, peeled and diced, or 1/2 bag to 1 bag baby carrots
1 pckg ranch
1 pckg Italian dressing
1 pckg brown gravy
1 1/2 c water.

1 more pckg brown gravy to  make gravy over stove top.

Place all ingredients in order in crock-pot.  Cook on low 5-6 hours.  Right before serving use the 2nd pckg brown gravy and make gravy over stove top. 
Only pot roast recipe I like.  And I love this one!

Brittt
(Lauren found this recipe!)

Crockpot Pulled Pork Sandwiches

1T paprika
1t garlic powder
1 t brown sugar
1 t brown sugar
1 t dry mustard
1 T kosher salt


3-4 lb pork shoulder ( or any roast)
buns
favorite bbq sauce (baby rays)

Mix all seasonings in bowl.  Place roast in crockpot and sprinkle with seasonings.  Cover and cook on low 7-8 hours.  Carefully remove meat from pot and using forks pull the meat apart.  Place meat in bowl.  Drizzle with drippings.  Serve on buns with favorite bbq sauce.  The met is to die for without bbq sauce.

Britt

Sweet and Savory Flank Steak

1/2 c brown sugar
1/2 c olive oil
1/2 c soy sauce
1 c pineapple juice
1 T freshly grated ginger ( i buy a good size piece and freeze it. then use as needed.)
4-5 garlic cloves, minced
up to 2 Lbs flank steak

Combine first 6 ingredients.  Whisk together.  Remove 1/4 c.  Score flank steak diagonally on both sides w knife 1/8th inch into steak.  Tenderizes it.  Place steak in ziploc.  Pour marinade over.  Marinate 8 hours +.  Take out of fridge  30 min before grilling.  Cook 5-10 min per side on grill. 
Serve over white rice or coconut rice.

Britt

Oven Tacos

2 lbs ground beef 
1 small onion diced
1 small can diced green chilies
1 packet taco seasoning
1 can tomato sauce 
1 (16 ounce) refried beans (optional)
2 cups shredded cheese (I used Mexican Style Cheese)
18-20 hard taco shells 

Optional Condiments- 
Shredded Lettuce  
Tomatoes  
Salsa 
Sour Cream

Preheat the oven to 400 degrees.  

In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny. 

Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. 
Remove from the oven and top with any optional condiments for serving. 

Southwestern Egg Rolls with Ranch

For the egg rolls:
2 cups frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
1-7oz can diced green chiles, drained
4 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers

Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.

In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.

Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking.

Dip in ranch!

** I had left over "stuffing" so the next night I added shredded chicken and placed in corn tortillas and baked for 4 minutes

Chicken Divan!

Chicken Divan

Head of broccoli
3-4 chicken breasts
2 cans cream of chicken
1 c mayonnaise  Or 1/2 c milk
3/4 tsp curry
1 c shredded cheddar cheese
1/c bread crumbs
1 TBS melted butter

Preheat oven to 350 degrees.
Put frozen chicken in crock-pot with 1/2 c water and Italian seasoning to flavor.  Makes chicken extra tasty.
Cook on low for 2-3 hours.  If you forget to do this just cook in  microwave.
Place chicken and cut up broccoli in 9x13 pan.
In Bowl mix soup, mayo/milk, and curry powder.  Pour over broccoli and chicken.
Pour shredded cheese over.
Sprinkle mixed up breadcrumbs and butter over top.
Bake 350 degrees for 30 min or until bubbles up.
Serve over rice! Super easy and yummy and has veggies in it.

I half the recipe and put in in a smaller rectangle dish. Any smaller dish will due that's about half the size.

Britt

Lipton Onion Soup Pork Chops

 The final product goes great with rice-a-roni. Like my lame attempts at photography? At least my plate looks cute...

Ingredients:

3 pork chops

1 tablespoon mayonnaise

1/3 cup Parmesan cheese (the kind in the can)

2 tablespoons onions, finely chopped

1 ounce Lipton Onion Soup Mix (1/2 packet)

Salt and pepper, to taste

Directions:

Preheat oven to 350*.

Rinse, then dry pork chops. Place in aluminum foil covered dish (spray dish with oil before to prevent sticking).

Liberally season both sides of chops with salt, pepper, and Lipton mix. Top each chop with mayonnaise, then parmesan. Finish off by sprinkling onions on top. Going into the oven it should look something like this:

Bake uncovered for about 20 minutes. Keep an eye on it so as not to overcook and dry out the meat.

My tips:

-Melt 2 tablespoons of butter and brush over each side of the chops for extra flavor. We're too young to worry about cholesterol!

-Use the whole soup packet, not just a half. It gives a better flavor.

-Put mayonnaise, parmesan, and onions on both sides--not just the top.

-If you have a low-quality oven like me, it may take longer than 20 minutes. I suggest cutting open the chops halfway through to allow it to cook more evenly. I also turned up the oven to 375* for the last 10 minutes.

-Use grated parmesan, not the kind from the can. It gives it a different texture, and tastes just as good.

-Lastly, use dry onion flakes, instead of fresh, like the ones in the picture below. I do this for almost every recipe that calls for onions. Mostly because I can't ever use a whole onion before it goes bad. And also, dry onions have a stronger taste and I personally prefer it.

Enjoy!

xoxo,

Katie

Sweet and Sour Chicken

I remembered the picture on this one, but not until after I had cleaned up from dinner. So I pulled the tupperware out of my fridge and snapped a picture of it in there. May not look as appetizing, but it's better than no picture at all! Beau loveddd this recipe, so thank you Pinterest!

Chicken Breading:

• 3-5 chicken breast
• salt and pepper
• 1 cup cornstarch
• 2 eggs, beaten
• 1/3 cup canola oil

Rinse chicken, trim off fat or extras and then cut into 1 inch cubes. season with salt and pepper (I totally forgot to do this step and the chicken turned out just fine. So I guess if you are looking for a lighter-sodium meal, just omit this! Or don't, because this isn't a healthy meal to begin with.). Dip chicken into cornstarch and coat all the way and then into eggs. Heat oil in large skillet. Cook chicken until browned. Place in baking dish. 3 chicken breasts can be in a 9x9 but 5 chicken breasts fits better in a 9x13.

Sauce:

• 3/4 cups sugar
• 4 Tablespoons ketchup
• 1/2 cup white distilled vinegar (I used balsamic vinegar because that is all that I had, and it came out super sweet. Beau loved it. I thought it was a little strong though.)
• 1 Tablespoon soy sauce
• 1 teaspoon garlic salt

Whisk until smooth. Then pour evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. turn chicken and then cook for 15 more minutes.

xoxo, Katie

7UP Biscuits

Is it considered copyright infringement or plagiarism if I get my recipes off of the Internet and then repost them here?? Oh well....just know that the recipes usually come from somewhere else, like this one. See original recipe here

Ingredients:
2 cups Bisquick
1/2 cup sour cream
1/2 cup 7UP soda
1/4 cup melted butter

Instructions:
Preheat oven to 450*

Cut the sour cream into your Bisquick. Make sure each part of the sour cream gets coated with the Bisquick.

Stir in the 7UP.

Knead and fold the dough. Then pat the dough out (using your hands is fine if you don't have a rolling pin) and cut out your biscuits.

Melt the butter and pour into a 9" square pan. Place the biscuits on top of the butter and bake for 12-15 minutes or until brown on top.

I always forget to take pictures of my food! :( oops. I'll try to get better at that.

xoxo, Katie

Crunchy Munchy Carrots

Ingredients:
1 bag of mini carrots
Olive oil
Seasonings to taste
Honey
Balsamic Vinegar

Preheat oven to 400*.

Drizzle carrots with olive oil and some seasoning (I just use salt and pepper). Bake for 20 minutes.

Remove carrots and drizzle with 2 more tablespoons of olive oil, 2-3 tablespoons of honey, and some balsamic vinegar. Put them back in the oven and bake for 5 more minutes.

xoxo, Katie

Crock Pot Creamy Chicken

Apologies in advance that 75% of my participation in this blog will be recipes for the slow cooker :) I'll start my first post with what we are having for Sunday dinner tonight.

Ingredients:
1 bag frozen chicken tenders
2 cans cream of mushroom
2 packets Italian dressing seasoning, from a box
12 oz. whipped cream cheese
1 cube of butter, melted

Spray crockpot and place bag of chicken inside.

Mix together all other ingredients and put on top of the chicken.

Cook on high for about 6 hours.

Serve over white rice.

xoxo, Katie

Snicker Doodles by Hilary Masino

1 c shortening  ( I used butter shortening and they were extra yummy)
1 1/2 c sugar
2 eggs
(cream together)
2 tsp cream of tarter
1 tsp baking soda
1/2 tsp salt
2 3/4 c flour

Sugar Mixture
1/2 c sugar
2t cinnamon

Cream together shortening, sugar and eggs.  Add the rest of the ingredients.  Make into 1 TBS balls.  Dip in sugar mixture.  Bake at 400 degrees for 8 min!

Britt Boucha

Chicken Marinade

1/2 c soy sauce
1/4 c olive oil
1/4 c red wine vinegar
1 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp black pepper
1/2 tsp dried basil
6 chicken breast

Combine all ingredients except chicken. I just do it in a 2 c glass measuring cup.  Mix good.  Then place all ingredients including chicken in something to marinade overnight( Ziploc bag) or for about 6 hours.  Then bake either in crockpot on low for 3-4 hours or in oven at 350 for 30-40 min until cooked through.  I marinate it in a glass baking dish the night before or in the morning and cover with saran wrap and then bake in oven at dinner time. Super yummy!
Serve with rice, cous cous, potatoes etc.

Britt Boucha

Enchilada Casserole

(tastes better than it looks!)

Ingredients:

• 3 whole chicken breast
• 1 package corn tortillas (cut into squares)
• 1 onion diced and cooked in butter (optional)

Add to Onion (in large mixing bowl)

• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1/2 can chicken broth
• 1 can rosarita enchilada sauce
• 1 small can green diced chile peppers
• 1 can corn
• 1 small can sliced olives
• 1 bag shredded Mexican cheese

STEPS:

• place half of the tortilla pieces in bottom of 9x13 inch greased pan
• put half of the chicken pieces on top of tortillas
• pour half of the sauce over chicken/tortillas
• add cheese over
• repeat for second layer

Bake covered at 350 degrees for 15 minutes.... remove foil and bake 30 more minutes