Chicken and Noodles over Mashed Potatoes

This is a wonderful recipe my mother used to make in the winter time.  I always loved it and now my kiddos LOVE it.  It’s thick and creamy and can be served alone or on a bed of mashed potatoes.   It’s the ultimate comfort food and high in carbs but your family will feel the love. This recipe makes a boatload and freezes like a dream.  In fact, when you decide to eat the rest of it up, you can always add some extra chicken stock and just have it as Chicken Noodle Soup!  It is best made with homemade noodles, but I’ve found Reames Homestyle egg noodles work great.  Perfect for a cold winter night:)


3 cups shredded chicken or turkey
2 cans of cream of chicken soup
2-32oz boxes of chicken stock or broth or homemade is even better!
1 tsp poultry seasoning
1 tsp onion powder
Reames Homestyle Egg Noodles (found in the freezer section)
Potatoes for mash potatoes

Mix all ingredients except chicken/turkey. When combined completely add poultry.  Bring to a boil and add the noodles a handful at a time until they are all in the pot! After cooking there should be VERY little broth.  You want it thick.  Sorry, I forgot to take a picture with the chicken and noodles. 😦


Ladle your noodles over a bed of mashed potatoes and eat your heart out.  If you don’t have a great mashed potato recipe, here is a great one from my frugal gal Loaded Mashed Potatoes20131030-190459.jpg

So delicious!

Hot Chocolate

The first winter that my husband and I were married I spoiled him rotten.  I made him hot chocolate the old fashioned way.  He has never let me buy the packages since!  Once you taste it from scratch, you will NEVER want to go back!

I wish I could take credit for this recipe, but it is right on the side of the Hershey’s cocoa  container.  It has been since I was a kid.

Here is what you need.

3/4 teaspoon vanilla extract
4 cups milk
1/3 cup water
Dash salt
1/4 cup Cocoa powder
marshmallows or whipped cream
1/2 cup sugar



Put your water, sugar, salt and cocoa in a medium sauce pan.


20130929-192017.jpgCook over medium heat, stirring constantly.  Once your mixture begins to boil, cook for an additional 2 minutes.


Pour your milk in slowly.  Do not let it boil again, just get it nice and hot!


Add your vanilla and stir well.


Pour into a mug and add some marshmallows or whipped cream.

This makes 4 8-ounce servings.

Marshmallow Treat Monsters

It’s Halloween week and I’m trying really hard to keep things scary around here.  Did you know crazy people are never aware of their own insanity.  I’m so glad I’m not a crazy person… LOL20131028-075820.jpg

3 tbsp. Butter

6 cups Rice Krispy Cereal

10 oz. Marshmallows

Green Food Coloring

24 Candy eyes

1/2 Candy Melting Chips


Cook marshmallows according to the package directions (I did mine in the microwave).  Before adding the Rice krispies,  stir in enough green food coloring to make the marshmallows very green.  Add Rice Krispies cereal and stir until cereal is well coated.  Prepare a 9 x 9 pan by spraying with cooking spray or coating with butter.  Butter a spoon to press the mixture into the pan evenly.  After cooling, cut into rectangles or squares.  Heat Candy Chips in small Bowl by microwaving for 30 seconds stirring and repeating until melted. Allow to cool for 2-3 minutes.  Dip top of Bar (hair) in melted dark candy move back and forth for good coverage. Shake off excess.  Lay on wax paper.  Using a toothpick, gather up some of the melted candy and place on back of eye and put in place. Repeat for remaining eyes.  Let cool until chocolate has set.  In a small bowl sir food coloring into your frosting and transfer to a small plastic bag and clip a very tiny piece of corner to use for piping.  Pipe mouths on each.

Happy Halloween friends!

Copycat Rice A Roni

Rice-A-Roni is one of those things I always buy that just seems natural.  I quit buying most things from a  box a couple of years ago, but just never could bring myself to give this one up.  Until last week.  I took the plunge and nobody in my family even noticed that it was homemade….it was THAT close to the original.  YUM!

Here is what you need

Spaghetti noodles

1 Cup rice

3 tsp chicken bullion

3/4 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon Italian Seasoning

2 TBS butter

2 Cups water.

20130929-192232.jpgBreak up your spaghetti noodles until you have 1/2 cup of pieces.

20130929-192246.jpgPut your rice, salt, pepper, Italian seasoning and spaghetti noodles in your pan.

20130929-192300.jpgMelt your butter in the microwave and then pour over your ingredients.  Cook until the rice and spaghetti begin to brown.  Don’t burn it!  Stir constantly. Set aside.


Pour your water into a saucepan and boil.  Add your rice mixture to the boiling water.  Cover and let simmer for 15-20 minutes. (Until all the water has been absorbed.)



Stir and fluff.

Enjoy!!!! 🙂

Pork Tenderloin

A few weeks ago I found a great deal on pork tenderloin and stocked my freezer.  I typically try to purchase a few of these when I see they are on sale at $1.99 per pound which is a great deal… The number one reason I love making this recipe is it’s ALWAYS moist and tender, super easy and foolproof.  My dear Mentor Mom Merry made this for our family after we brought Bailey home from the hospital and it’s been Russell’s favorite since.  Our sweet Merry passed away this past January and I’ve found comfort in making this and remembering all of the special times we shared together, she was a very special woman in my life.  Here’s how you make it!


6-8 lb pork tenderloin

1 Bottle of Fischer Wieser raspberry chipotle sauce (I buy a big bottle at Costco and use half )


Grease bottom of roasting pan.  Pour half of chipotle sauce in bottom of pan, place tenderloin in pan and pour rest of bottle over the top.  Baked covered at 325 degrees for 1 1/2 hours.  Let it sit for about 20 minutes. Serve sliced with vegetables or rolls.  Enjoy!

Football Pizza Pockets

We are well into football season and despite the fact that the last few weeks my Texans have had a rough time, I still love spending Sunday after church watching the games.  This does, in fact, mean that we have to have ‘football snacks’ according to the boys that live in my house.  Seriously…this the greatest concern the  second we walk in the door from church.  “What snacks do we have?”

Honestly it is often times is something from a bag, but last week I decided to be adventurous.  I made some pizza pockets in the shape of footballs.  They were a lot of fun and tasted yummy!


Here is what you need:

1 batch pizza dough

pizza sauce

pepperoni’s (Or any pizza topping of your choice)

cheese (I normally would use mozzarella but all I had on hand was cheddar.)

20130929-192813.jpgI tried several shapes before  I discovered that making them in the shape of a lemon got the best football look after they were cooked.

20130929-192754.jpgCut three slits along each side, across from each other.  Put a couple of table spoons of pizza sauce in the middle.



20130929-192851.jpgAdd your toppings.


Pull the edges of each slit to the middle and pinch them together.  Fold over and make sure they are sealed.


Bake on 450 degrees for 12-15 minutes.  Or until they are golden brown.

Down, Set, Hut….lunch is ready!!  Now, go enjoy the game. 🙂

Chocolate White Chocolate Chip Cookies

Chocolate, chocolate, and chocolate are my most favorite foods.  Of course when I found this recipe on The Pioneer Woman website I had to try them.

And seriously, they are one of the best chocolate chip cookie recipes ever in the entire universe.  I made them for our Sunday lunch with my family and the sister in law flipped.  Yes, you absolutely must eat these with an ice cold glass of milk!


2-1/2 sticks Butter, Softened

2 cups Sugar

2 whole Eggs

3 teaspoons Vanilla Extract

2 cups Flour

3/4 cups Cocoa Powder

1-1/2 teaspoon Baking Soda

1 teaspoon Salt

1-1/2 cup Good Quality Semi-sweet Chocolate Chips

2 cups Good Quality White Chocolate Chips


Preheat oven to 350°F.  Using a mixer, cream butter and sugar until fluffy, scraping the sides once.  Add eggs one at a time, mixing after each addition. Mix in vanilla.20131020-084455.jpg

Sift together dry ingredients, then add in batches to the mixer, mixing until just combined after each addition.  Gently blend in chocolate chips and white chocolate chips.20131020-084510.jpg

Using a cookie scoop, add 1 tablespoon portions to baking sheet. Dot the top of each cookie with 3 white chocolate chips if you’d like them to really show up on top. Bake for 9 to 11 minutes or until cookies are barely done but still soft and chewy.  Let cool on a baking rack.


Don’t forget your milk!!    Ooey-gooey-licious!

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