Things That Make Us Go "Yum!"

CHICKEN FIESTA!

This is a recipe Nathaniel's Grandma enjoyed and sent to me, it's so yummy and I am super grateful to her for sharing. Our family loves it! I tweaked it a little but not very much.

What You Will Need:

6 Chicken Breasts

2 Cans of Corn (drained)

2 Cans of Black Beans (drained)

1 Can of Mild Salsa 15 oz

I place all the ingredients into the crockpot for about 5 hours and during the last twenty minutes make rice to go with it. It's so delicious! Thank you Grandma Wragg :)!!

CHICKEN PUFFS

These are Nathaniel's absolute favorite. A friend of ours made them once and I don't remember exactly what he did but this is what I remembered and how I made them.

What You Will Need:

1 Chicken Breast

4 oz Cream Cheese

1 Can of Crescent Rolls

While cooking the chicken, I preheat the oven to 350. After the chicken is fully cooked, I chop it in to tiny pieces and mix it into the cream cheese. I roll out the crescent rolls and put about a tablespoon of the mixture

onto each one and roll it up. I place it in the oven for 12 minutes and they are ready! Thanks Adam Gwyn for introducing them to me.

CHOCOLATE CHIP COOKIES

This is the Nestle Toll House chocolate chip cookie recipe. They are the BEST cookies we have ever made together and the batter makes so many and you can save the rest for some other time!

What You Will Need:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups Semi-Sweet Chocolate Morsels

Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown.

CHEDDAR BISCUITS

This is a copy cat recipe for the biscuits at Red Lobster. They are so yummy although not very good for you!

What You'll Need:

2 cups Bisquick

3/4 cup buttermilk

1 cup shredded cheddar cheese

2 tablespoons margarine

1/4 teaspoon garlic powder

1/4 teaspoon dried parsley flakes, finely crushed

Preheat oven to 400. Combine Bisquick, milk, and cheese in medium bowl. Divide the dough into 12 portions and spoon onto a nonstick cookie sheet, flatten with fingers a bit. Bake for 18-20 minutes. In small bowl combine margarine with garlic powder, heat in microwave for 30 seconds. Brush atop biscuits immediately after removing from oven.Sprinkle with parsley flakes.

FRUIT PIZZA

I learned this easy recipe in Young Women's growing up and remembered it recently and love it!

What you'll need:

Sugar Cookie Dough

Cream Cheese Frosting

Strawberries, Sliced

Kiwi, Sliced

Mandarin Oranges

Blueberries

Preheat the oven to 350. Roll out the dough onto a cookie sheet in whatever shape you like and let it bake for 12 minutes. After it cools, frost and add toppings! So good!

TUNA CASSEROLE

My mom made this all the time and it grew on me. It's so easy and good.

What you'll need:

2 boxes of Mac N Cheese

Tuna

1 Can Cream of Chicken

Preheat oven to 350. Prepare the Mac N Cheese like you normally would. Once it's finished stir in tuna and cream of chicken and add it to a casserole dish. Bake for 30 minutes. Nathan likes to add peas and he loves it although it's up to you!



RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

I have been on the search for a delicious cupcake recipe for Mackenzie's birthday in Decemeber. I know I am really planning ahead but I just want to make sure she has the best because she is the best! I found this recipe on the Food Network's website. They are SOOOOOO good!!!!!

What You'll Need For The Cupcakes:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

What You Will Need For The Frosting:
1/2 pound cream cheese, softened
1 stick butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Garnish with chopped pecans and a fresh raspberry or strawberry.