Sunday, September 30, 2012

Slow Cooker Chicken Cordon Bleu

Today was finally a fall day and I really wanted a yummy crock pot meal cooking all day to get in the fall mood.  I searched Pinterest for a recipe I could make and that I had the ingredients on hand...I found this chicken cordon bleu recipe that looked good.  So simple and I had everything but ham in the kitchen, so I just made it without the ham.  I bet it is even better with, but it was really good without!  
I thought the stuffing would be really dry when I checked it, but it was great.  

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted
Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom.
Layer chicken breasts over the sauce.
Cover with slices of ham and then Swiss cheese.
Pour the remaining soup over the layers, stirring a little to distribute between layers.
Sprinkle the stuffing on top, and drizzle butter over stuffing.
Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

Friday, September 28, 2012


We like lasagna at my house, but we don't like how heavy it can be for dinner.  When I found this recipe, I immediatley thought it would be lighter and worth a try.  It also looked like a cheap meal that I could throw together quickly when my son has practice or we have an evening activity.  I would think they could be made up early and put in the refrigerator until dinner time.    

You need: 

  • marinara sauce
  •  ricotta cheese
  •  mozzarella cheese - shredded
  • Parmesan cheese
  • won ton wraps (can be found in the produce aisle of the grocery store)
  • Italian seasoning 
  • ground beef/sausage (if desired)
Start by spraying a cupcake pan with Pam & place one won ton wrap in each cup.  
Next layer sauce & cheeses, then repeat.  
Sprinkle with Italian seasonings & bake at 375 degrees for 18-20 minutes.  
Let cool for 5 minutes & pop out with a knife.  
Depending on your appetite, figure 2-4 cups per person for a hearty dinner.

Tonight I made this as a meatless lasagna (but I might try meat another time).  I also did not add the Italian seasoning (really because I forgot!).  My husband LOVED them and I did too.  I served with a salad and we had plenty to fill us up.  Yum!
I'll take a picture next time!!!

Thursday, September 27, 2012


This morning I made a small brunch for a few girlfriends.  I hate making new recipes when cooking for others, but I saw this yummy looking blueberry pastry and it looked easy enough.  It was good and all the girls liked it.  The cake was moist and the outside was perfectly browned.  

Buttermilk Blueberry Breakfast Cake

Serves 6-8
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Wednesday, September 19, 2012

Fall = Meatloaf in the crock pot!

I was excited to get out the crock pot today and make one of our favorites, meatloaf!  It's funny...with all the meatloaf jokes out there, it really is one of our favorite meals.  I make a simple recipe and my only complaint is the loaf usually falls apart when I cut it.  But, who cares...we are going to cut it up anyway!


  • 2 pounds ground beef
  • 2 eggs
  • 2/3 cup quick cooking oats
  • 1 package dry onion soup mix
  • 1/2 cup ketchup (plus a little more to drizzle over the loaf)
Combine all ingredients.  Shape into a loaf.  Put in crock pot.  Top with ketchup.  Cover, cook on low 8-10 hours (High: 4-6 hours).  

I usually cook on low, but today I didn't make up the loaf till lunchtime and cooked on high.  It was just as good!  

I always serve with mash potatoes and tonight I tried the new Ore-Ida Steam and Mash Cut Russet Potatoes. They were so easy and really creamy and yummy.  Very homemade, without all the peeling and boiling of potatoes.  

Monday, September 17, 2012

Chicken Crescents

My step-mom gave me this recipe a long time ago.  One of our favorite comfort foods, I made it tonight and we have leftovers for tomorrow.  I usually make this with a store bought rotisserie chicken, it is easier and cheaper.  So I start by picking all the meat from the chicken.  


  • 2 cups cooked chicken (cubed or shredded)
  • 1/2 cup shredded cheddar
  • 1 can crescents
  • 1 can cream of chicken soup
  • 1 cup milk
Preheat oven 375 degrees.
Combine chicken and 2 Tbl. cheese.
Separate dough into 8 triangles.  Place 2 Tbl. chicken mixture onto wide end and roll to the narrow end.  
In a saucepan, heat milk, soup and 1/4 cup cheese.  Heat until cheese melts.
Pour half of soup mixture into baking dish.  Arrange filled crescents over this.
Bake 20 -25 minutes until rolls are golden brown.
Sprinkle with remaining cheese and return to oven for 5 minutes.
Use remaining sauce as a gravy.  

YUM!!!!  I looked up crescent rolls and found a website filled with recipes.  I'm thinking I'll have to check those out!  Who doesn't love a crescent roll???

Thursday, September 13, 2012

Salmon Patties

My family LOVES salmon patties.  My mom has made this recipe forever...not sure where it is even from.  This is a quick and easy dinner that you can always have on hand.  I always use the foil bag of skinless and boneless pink salmon.


  • 1/4 cup parmesan cheese
  • 1/2 cup mayonaise
  • 1 cup bread crumbs
  • 1 egg
  • bag or can of salmon
  1. Mix all ingredients.
  2. Heat Tbs. of butter in a frying pan over medium heat.
  3. Make patties.
  4. Fry patties in butter until browned on both sides.
  5. Serve with lemon.

My mom always served with egg noodles, with a little butter and parsley and green beans.  So of course that is how I serve this meal every time!  

Sunday, September 9, 2012

Buffalo Chicken and Potato Casserole

First Steelers game of the season and we get to watch on national television, so we need something yummy for dinner.  I found this recipe on Pinterest and it was easy and so GOOD!

Buffalo Chicken and Potato Casserole


  • 1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips
  • 1/3 c. Franks hot sauce
  • 5c. frozen hash browns
  • 1 c. light ranch dressing -or- blue cheese
  • 1/2 c. cheddar cheese, shredded
  • 1 (10 oz) can condensed cream of chicken soup
  • 1/2 c. bread crumbs

  1. Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray.
  2. In medium bowl, stir together chicken strips and buffalo sauce. Spoon into baking dish in a single layer.
  3. In the same bowl, stir together potatoes, dressing, cheese and soup. Spread over chicken. Sprinkle bread crumbs evenly over the top.
  4. Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
(Original recipe called for freshly shredded potatoes and Panko bread crumbs - I went easy and used frozen potatoes and plain breadcrumbs that I already had.)  

This was a hit with my family.  Even after my nine year old complained we were having chicken again.  After the first bite he changed his tune!