Cream of Everything Mix

I found this recipe on pinterest and had to try it. I feel like I use cream of mushroom or cream of chicken a few times a week so I thought that this was a good recipe to try and cut back on all the soup cans I use! :) Wouldn't you know that I haven't had a recipe that called for it until just recently... Oh well! Tried it with my Italian Cream Cheese Chicken that we just had and it seemed to work well! Love when I can cut my grocery costs anywhere and everywhere!

Cream of Everything Mix
(recipe found on pinterest.com via www.oneorangegiraffe.blogspot.com)

1 cup nonfat dried milk
3/4 cup cornstarch
1/4 cup bouillon, any type - smashed if you have cubes
4 tablespoons minced onions
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon pepper

Mix together and store in airtight jar.

For the equivalent of one can of cream of anything soup, mix 1/3 cup dried mix with 1 1/4 cup water. Heat until thick.

Ranch Pork Chops

Again, when we went camping the other weekend I was looking for quick and easy... Quick and easy to throw together before we left for the day and quick and easy to clean up after we ate for the night! :) Hey... we were supposed to be relaxing, okay?? 3 ingredients?? Does that sound easy enough for you? It does to me... I brought those three ingredients along and we had another fantastic crock pot meal at the campground... Yay pinterest!!

Side note - lately I have been using my cream of everything mix that I found on pinterest a while back, but for the sake of "quick and easy" I just bought a can of cream of chicken to bring along... Like I said, a girls gotta do what a girls gotta do!

Ranch Pork Chops
(recipe found on pinterest via www.livinglaughingandloving.com)

pork chops
1 envelope hidden valley ranch
1 can cream of chicken soup (or use this recipe for cream of everything mix)

Mix together hidden valley ranch and cream of chicken soup. Add up to one soup can of water depending on how long you will be cooking the pork chops in the crock pot. Dump into your crock pot and add pork chops. Give it a stir to cover pork chops and let it cook on low for 4-6 hours.

Chow Mein Hotdish

I love the crunch of chow mein noodles! They are so yummy and I enjoy them in a lot of dishes. I love the big can of chow mein that you can buy, throw the cans together, heat through and eat. Super simple and delish served over chow mein noodles. This is a much healthier, homemade version of that! Just as wonderful and mouthwatering! :)

Chow Mein Hotdish
(recipe found in A.C.C.C)

2 pound hamburger
2 medium onions, chopped
2 cup celery, chopped
1 cup raw rice
1 can cream of mushroom soup (or homemade cream of everything mix)
1 can cream of chicken soup (I just doubled the cream of everything mix)
2 cups water
1 can water chestnuts, cut up
2 tablespoons soy sauce
1 can bean sprouts and juice

Brown hamburger and onions. Add remaining ingredients in a large casserole. Bake for 1 1/2 hours at 350. Stir every half hour while baking. Add more water if it seems too dry. Serve over chow mein noodles.

Chicken Broccoli Rice Casserole

I have been on a huge quick of freezer meals lately... I don't have the time (or haven't made it) to sit down and do a whole bunch at once - the way that I decided to do it was to just double whatever meal that I am making for supper and we eat one and freeze one. That has worked really well for me and we have a bunch of meals stored up in my freezer, waiting for those weeks where the grocery bill is a bit too high when the paycheck is a bit too low or the nights when I want to be able to pull something out quick.

This recipe was perfect for doubling up, especially since the whole family loved it! Even with the broccoli, which at times makes my kids a little leery, everyone thought that it was good. I also love a good freezer to crockpot meal that I can put into a ziplock bag. I don't really love any of the aluminum pans that I have found so far (they are too flimsy) and I hate using all my 9x13's for freezer meals. This makes a lot, so be ready!

Chicken Broccoli Rice Casserole
(Recipe found on pinterest via moneysavingmom.com)

10 cups cooked rice (white or brown)
4 cups cooked chicken, chopped
4 cups chopped broccoli, lightly steamed
2 cans cream of mushroom soup (or double up a batch of cream of everything soup mix)
2 cans cream of chicken soup (again, or double up a batch of cream of everything soup mix)
4 cups shredded cheddar cheese
salt and pepper to taste

Combine all ingredients in a large bowl and mix well. To freeze: Divide into four ziplock freezer bags and seal tightly. Freeze flat. To serve: Thaw overnight (or for 8 hours) in the refrigerator. Dump one bag into an 8x8 greased pan or two bags into a greased 9x13 psn. Sprinkle with additional shredded cheese, if desired. Bake at 350 degrees for 25-30 minutes, or until heated through and bubbly.

Baked Chicken Chimichangas

This was one of the best make yourself mexican recipe that I have tried yet! They were so great and I can't wait to make them again. The green sauce was good, but they were fabulous even without the sauce (which was the high calorie part of the recipe)... I also made the refried bean recipe that they suggested with this recipe and that turned out fabulous as well! That will be posted tomorrow. Seriously, making this again - for sure!! The hubs ate three of them and then panicked when he found out how many calories three chimigangas were, even when they are baked. That didn't work out so well for him when he was in the middle of a weight loss competition! So, enjoy - in moderation if you are watching your calories! :)

Baked Chicken Chimichangas
(recipe found on sixsistersstuff.com)

2 (10.5 ounces) cans condensed cream of chicken soup (or cream of everything soup mix)
2 (4 ounces) cans diced green chiles
5 pitted green olives
1 jalapeno pepper, seeded and chopped
2 tablespoons fresh lime juice
1 (8 ounces) package cream cheese
1 (8 ounces) package shredded monterey jack cheese
1/2 (1 ounce) package taco seasoning
1 pound shredded cooked chicken meat
8 (10 inch) flour tortillas
1/2 cup olive oil
1 (8 ounces) package shredded sharp Cheddar cheese
1 cup chopped green onion
1 (8 ounces) container sour cream

Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe. In a large bowl, stir together the cream cheese, monterey jack cheese and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas (I actually got 10). Fold each tortilla into a rectangular packet around the filling. Place all chimichangas in a 9x13 glass pan, sprayed with non-stick spray. Brush all sides of each chimichanga with a small amount of olive oil. Bake at 350 degrees for 15 minutes, pull pan out and turn over each chimichanga. Bake for 15 minutes more. Top with cheddar cheese, green onion and sour cream, as desired.

Slow Cooker Salsa Chicken

This was a simple recipe that I was able to throw together in no time and was done super fast... This would be perfect for those days when I forget to take something out of the freezer and need something quick! It was delicious and a great filling meal for the kids and I!

Slow Cooker Salsa Chicken
(recipe found at pinterest via http://millerfamilyorganizer.blogspot.com)

4 boneless skinless chicken breasts, frozen
1 cup salsa
1 packet taco seasoning
1 can cream of chicken soup (or use cream of everything soup mix)
1/2 cup sour cream
tortillas

Spray crockpot with nonstick cooking spray. Put chicken in the bottom of crockpot and cover with taco seasoning. Mix cream of chicken soup and salsa together until combined. Pour over chicken. Cook on high for 4 hours. Shred chicken and stir in sour cream. Serve on tortillas.

Chocolate Chocolate Chip Cupcakes with Chocolate Sour Cream Frosting & the SRC

This months Secret Recipe Club had me really stretching my wings! http://www.healthygreenkitchen.com/ is exactly what it sounds like - a fabulous tool for recipes that are healthy, organic and yummy and SO MUCH MORE... Now I am all about the healthy cooking, but I am not so stocked with the organic side of things! :) This called for a recipe that could handle a little adapting on my part with some of the ingredients and making sure that I had (or could find) everything that I needed.

I found a few recipes that I am going to try really soon - probably this week! They will definitely include her Perfect Blueberry Scones and these Delicious Yellow Cupcakes... This time, since my brother's birthday fell right in the middle of this month's secret recipe club I decided to make these Chocolate Chocolate Chip Cupcakes... Seriously how can you go wrong?? While mine didn't include anything organic, they still tasted fabulous and I was super happy with the maybe not so healthy version!! The daycare kids helped me make these and got to enjoy them for snack. They were pretty excited with the results as well - one of my kiddos even told his mom I was "the best cooker in the world". Now if that isn't high praise, I don't know what is! :) If you would like to see all that Winnie has to offer and for the "organic" version of this recipe click here. Thanks Winnie for the fabulous treat and I can't wait to try the scones next...



Chocolate Chocolate Chip Cupcakes with Chocolate Sour Cream Frosting
(recipe found at http://www.healthygreenkitchen.com/)

Cupcakes:
1 1/2 cups flour
1 1/2 cups unsweetened cocoa powder
1 1/2 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoons salt
1 cup sour cream
1/2 cup milk
4 eggs, beaten
1/2 cup unsalted butter, melted
1 teaspoon vanilla
1 cup chocolate chips

Frosting:
2 cups chocolate chips
1 cup sour cream

Preheat oven to 350. In a large bowl, mix the dry ingredients (flour through salt). In a medium bowl, mix the wet ingredients (sour cream through vanilla). Make a well in the center of the dry ingredients and add the wet ingredients to the dry ingredients. Mix well with a rubber spatula. Fold in the chocolate chips. Pour batter into cupcake tins that are lined with paper liners. Bake for 25 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Allow to cool before removing from the pan. Serve as is, dusted with powdered sugar or topped with chocolate sour cream frosting.

Frosting:
Melt the chocolate chips in a double boiler (or use the microwave; about 1-2 minutes.) Add sour cream and whisk until smooth. Frost tops of cooled cupcakes.

Cheesy Chicken and Rice

Cheesy Chicken and Rice
(recipe found on pinterest via www.southernplate.com)

4 boneless skinless chicken breasts, I left mine frozen
1 onion, chopped
1 (8 ounces) box Zatarain's Yellow Rice Mix, cooked according to directions
1 cup cheddar cheese
1 (10.5 ounces) can cream of chicken soup (or use cream of everything mix)
1 (15 ounces) can whole kernel corn, drained

Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, remove chicken and shred. Add in shredded chicken, cooked rice, corn, and cheese. Stir to combine. Serve hot.

Stuffed French Bread

This was a delicious and EASY meal to throw together. There was definitely not any leftovers with this hearty meal, everyone kept going back for seconds and thirds! It was very tasty and filling.

Stuffed French Bread
(Recipe found at omgchocolatedesserts.com via Pinterest)

1 loaf french bread
1 tablespoon olive oil
1 pound ground beef
1 small onion, chopped
1 teaspoon minced garlic
1/2 cup chopped celery
1 can cream of mushroom soup (or cream of everything soup mix)
1 tablespoons milk (or more if needed - I didn't need any)
1 tablespoon mustard
salt and pepper, to taste
1 1/2-2 cups shredded cheese

Preheat the oven to 350. Slice french bread in half (lengthwise), scoop the center of each half and crumble it in a large bowl. Place the halves of bread onto a baking sheet and set aside. In a large skillet place 1 tablespoon of olive oil and ground beef and cook over medium-high heat until the beef is browned, stirring occasionally. Add chopped onion, chopped celery and minced garlic and cook a few minutes until the vegetable is tender. Add soup, mustard, salt and pepper to taste and cook for at least 5 minutes. If the mixture is too thick add a little milk. Add cooked beef mixture to the bread and stir to combine. Spread the mixture in the center of one half of the french bread. Spread shredded cheese in the center of other half of the french bread. and place the bread carefuly back on top of first half. Bake 10-15 minutes (until the cheese is melted). If you don’t want to brown the bread too much or to become too crispy, cover with aluminium foil. Let it cool 5-10 minutes before slicing.

Cheesy Chicken Chalupas

Oh these were delicious... Again, a quick and easy meal that I could double with no problems! We had one for supper and the other I stuck in the freezer for another day... That day was not too long away since my family loved this meal!

Cheesy Chicken Chalupas
(recipe found on pinterest via twomaidsamilking.com)

2 (10-3/4 ounces) cans cream of chicken soup (or double a batch of cream of everything soup mix)
16 ounces sour cream
1 (4 ounces) can diced green chilies
1 (2 1/4 ounces) can chopped black olives, drained
3 green onions, chopped
1 onion, chopped
3 cups shredded cheddar cheese
4-5 chicken breasts, cooked and diced
10-12 flour tortillas
2 cups shredded monterey jack cheese

Mix together soup, sour cream, vegetables and cheddar cheese in a large bowl. Set aside 1 1/2 cups of soup mixture for topping; add chicken to remaining mixture. Spoon chicken mixture into tortillas; roll up and place into a 9×13 baking pan coated with non-stick spray. Spoon reserved soup mixture over tortillas; sprinkle with monterey jack cheese. Bake, covered, at 350 degrees for one hour. Freeze & Serve Instructions: prepare as directed; do not add cheese. Cover unbaked casserole tightly with aluminum foil; freeze. To serve, thaw overnight in refrigerator. Uncover; sprinkle with cheese and bake as directed.

Mini Chicken Pot Pies

These were a delicious alternative to making a big pot pie. I love the heartiness of the meal but it was nice to tone it down a bit with the individual servings. The kids loved these and they were delicious warmed up the next day for lunch too!

Mini Chicken Pot Pies
(recipe found on pinterest via http://quick-dish.tablespoon.com)

1 chicken breast, cooked and diced
1 (14.5 ounces) cream of chicken or cream of everything mix
1 cup frozen mixed veggies
1 cup shredded cheddar cheese
1 teaspoon onion salt
1 teaspoon garlic powder
2 can pillsbury biscuits

Preheat oven to 400. In a large bowl combine all ingredients beside biscuits. Press biscuits into muffin pan spreading up the sides. Spoon chicken mixture into biscuits and bake for 15 minutes or until biscuits are browned. Let rest while you set the table and then dig in! :)

Weekly Line Up - 4/27-5/4

Another crazy busy week is on the docket for us this week! I can't wait!! The hubs is finally home from 2 weeks at work, my oldest is turning 7 and we have family coming into town... should make for fun and excitement around here!! Lots of baking to do this week - we only get to see Josh's brother and his family once a year when their circus comes into our state. This means we go and spend a few days with them and I like to ply them with goodies!! Talk about sugar overload on my list this week...

Friday - kid party (aka, bowling and pizza)
Saturday - corn dogs (that's what the birthday boy requested!)
Sunday - *fudgy chocolate layer cake, *pulled pork sandwiches, KFC copy cat coleslaw
Monday - tortellini primavera
Tuesday - cheddar and bacon burgers
Wednesday - taco night
Thursday - circus!!
Friday - still at the circus!!

Extras: big dipper oatmeal cookies, *pretzel chocolate chip cookies, *cookie dough bites, *skinny monkey cookies, *cake batter puppy chow, *oatmeal in a jar, *cream of everything mix

Zesty Corn Chowder

This was such an easy soup recipe to throw together at that last minute and still be ready in time for supper! It was super tasty and I just love a good soup that is healthy and easy to make...

Zesty Corn Chowder
(recipe found on pinterest via readyseteat.com)

2 tablespoons olive oil spread, olive oil or butter
1 pound boneless skinless chicken breasts, cut into small pieces
1 cup chopped onion
1 teaspoon ground cumin
1 can (10-3/4 ounces each) reduced sodium condensed cream of chicken soup or cream of everything soup mix
1 can (10 oz each) diced tomatoes and green chilies, undrained
1 cup frozen whole kernel corn
1/2 cup water


Melt olive oil spread in large saucepan or Dutch oven over medium-high heat. Add chicken and onion; cook 4 to 5 minutes or until chicken is no longer pink and onion is tender, stirring frequently. Add cumin; cook and stir 1 minute. Add remaining ingredients. Increase heat to high, cover and bring to a boil. Reduce heat to medium-low; simmer 10 minutes.

Brown Sugar Oatmeal Cookies

These are seriously one of the most delicious cookies that I have ever made! They are soft and chewy and so yummy that I ate waaayyy more than I should have... The combo of the coconut and the oatmeal is fabulous and they were gone quickly after I made them.

Brown Sugar Oatmeal Cookies
(Recipe found at thedoughwillriseagain.wordpress.com via Pinterest)

1 cup butter, slightly softened
1 1/4 cup brown sugar, packed
3/4 cup sugar
2 teaspoon vanilla
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/4 cups all purpose flour
1 cup quick cooking oats
1 1/2 cup shredded, sweetened coconut

Preheat oven to 350. Cream together butter and sugars, until they are well-combined. Add one egg and mix until it’s fully incorporated. Then add second egg and vanilla and mix until everything is evenly incorporated. Add baking soda, baking powder, and salt to the wet mixture. Mix until well-distributed. Add about 1/2 of the flour and mix until the flour is JUST incorporated. Scrape down the sides of your bowl, and then add the second half of your flour, mixing until just incorporated. You don’t want to overmix. Add oats and coconut, mixing until they’re JUST incorporated. Roll dough into balls, or use a cookie scoop to evenly portion out the dough. Place the dough balls on a baking sheet lined with parchment or a silpat liner, leaving about 2″ between each cookie. Bake for 8-10 minutes, until the edges are very lightly brown, but the center is still light in color and puffy. This will result in a very moist, very chewy cookie. Let the cookies cool on the baking sheet for about 5 minutes, then move them to a cooling rack. Once they’re fully cooled, they can be stored in a ziploc bag or airtight container for up to a week.

Pumpkin Pudding

I love Rachel Ray... Her show is hilarious, her recipes are usually pretty simple, but still delicious and I love trying them! To go along with the pumpkin mania that I have been having lately, I found this recipe for pumpkin pudding... I thought that it would be a great snack for the kids and it was, but not only that - I think that it would make a great, quick dessert!! We gathered up the pudding and headed over to my Grandma and Grandpa's for "coffee" and my Grandpa was licking his plate at the end. (For those of you that know my Grandpa, you know that this is a common practice with him!) Still, it has definitely received rave reviews from anyone that has tried it! I think that it would look great in a trifle dish...


Pumpkin Pudding
(recipe found at www.rachelray.com)

1 (14 ounces) can sweetened condensed milk
1 (15 ounces) can pumpkin puree (not pumpkin pie mix)
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground clove
1 teaspoon ground ginger
1 (5.1 ounces) package instant vanilla pudding mix
3 cups heavy cream
1 (12 ounces) box ginger snaps

In a medium mixing bowl, combine the sweetened condensed milk, pumpkin, spices, pudding mix and a 1/4 cup of water. Using an electric mixer, beat everything together until smooth and thickened, about 2 minutes. Set aside.

In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the pudding mixture until blended and no steaks of pudding remain. To assemble, layer the cookies and pudding mixture in a serving dish, in whatever fashion you like. Cover the pudding with plastic wrap and refrigerate for at least 2 and up to 8 hours (you want the ginger snaps to soften up from sitting in the pudding mixture).

Chicken Taquitos

Taquitos are one of my favorite appetizers to order when we head out to a Mexican restaurant, especially at a certain chain restaurant that we have been to quite a bit in Arizona. this was my first go round with trying to do taquitos at home. They were less time consuming than what I thought they were going to be and not quite as good as when you get them made for you, but they were pretty tasty and definitely a redo at our house! We had them for a main dish, but they would be great for appetizers at a party!

Chicken Taquitos
(Recipe found at cherishedbliss.com via pinterest.com)

4 chicken breast
4 cups of vegetable or chicken broth
salt and pepper, to taste
8 ounces cream cheese, softened
4-6 green onions (no more than ½ cup), finely chopped (including the green part)
2 tablespoons cilantro, finely chopped
3 garlic gloves, minced
1 small jalapeno, finely chopped
2 roma tomatoes, finely chopped
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon pepper
1/2 teaspoon kosher salt
1 teaspoon oregano
30 corn tortillas
olive or vegetable oil, for brushing the taquitos before baking

First cook the chicken breast in a large stock pot or in a crock pot. If cooking chicken on the stove top, use 2-4 cups of broth. If using a crock pot use about a cup of broth.
Cover and simmer chicken until falling apart tender. If cooking in the crock pot cook on high for 3 -4 hours. Shred chicken once chicken has cooled. If using a stand mixer you do not need to shred the chicken before mixing. Preheat oven to 425 degrees. Next in a large mixing bowl, add chicken breast, softened cream cheese, green onions, cilantro, garlic, jalapeno, tomatoes, and all seasonings. Mix everything together until combined well. Next, line a baking sheet with foil. Then wrap 5 corn tortillas in parchment paper, at a time, and heat in the microwave on high for about 30 seconds, or until soft and flexible. Now add about 2 tablespoons of chicken filling and spread it in the middle of a tortilla.Tightly wrap the tortilla and place seam side down. Repeat this process until all the chicken filling has been used. Once all the tortillas are made, spray the tortillas with vegetable or olive oil. You may also brush on the oil as well. Cook for 25-30 minutes at 425 degrees. Serve oven baked chicken taquitos with a your favorite hot sauce, green sauce, sour cream, and/or avocado salad.

Slutty Brownies

These are a little something that caught my eye on pinterest... The name was a little crazy and the recipe - even wilder! :) Pile all that goodness into a treat on a plate? That was definitely right up my alley! Took these to a party that I went to (I couldn't trust myself with them at home) and they went super fast. Definitely one that everyone enjoyed!

Slutty Brownies
(recipe found on pinterest via whatsgabycooking.com)

Brownie Layer:
10 tablespoons butter
1 1/4 cups white sugar
3/4 up cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla
2 large eggs
1/2 cup flour

Oreo Layer:
1 package oreos

Cookie Dough Layer
1/2 cup butter, room temperature
1/4 cup brown sugar
3/4 cup sugar
1 egg
1 1/4 teaspoons vanilla
1 1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup chocolate chips

In brownie layer begin with a medium sauce pan, melting butter over medium high heat. Add sugar and cocoa powder once butter is melted. Whisk to combine and remove from heat. Add salt, vanilla and eggs and whisk continuously until the eggs are combined. Add flour and continue to mix until combined. Set batter aside.

In cookie dough layer cream together butter and sugars. Add eggs and vanilla, scraping bowl often. Add flour, salt, baking soda and baking powder and mix on low until everything is combined. Fold in chocolate chips and set dough aside.

Preheat oven to 350 and line bottom of a 9x9 pan with tin foil and spray tin foil with baking spray. Begin with cookie dough. Press into bottom of prepared pan. Layer oreos on top of cookie dough in a single layer, pressing into cookie dough as you go. Pour brownie mix over top of oreo layer and spread to evenly top. Bake for 30-35 minutes. Test for doneness with a knife in center of brownies. When knife comes out clean let brownies rest before serving.