Monday, December 26, 2011


This is the easiest fudge to make. It is pretty much fool proof. Enjoy.

by Joy Mickelsen

2 sticks butter
1 can Sego evaporated milk (I use western family and it works fine as well)
4 1/2 cups sugar

Bring to boil. Boil for 5 minutes.
Then add:
2 packages semi-sweet chocolate chips
1 jar of marshmallow cream (7 oz)
1 tsp vanilla

Mix well.
Pour in greased cookie sheet. Cool.

You can also add walnuts to the fudge if you would like.

I hope everyone had a Merry Christmas! 

Thursday, December 22, 2011

White Chili

White Chili by Mandy Bagley
1lb Chicken breast, 1 in. pieces
1 tbs veg. Oil
1 medium onion, chopped
1 garlic clove minced
2 15 oz can great northern beans
1 15 oz can chicken broth
2 4 oz can chopped green chilies
1 tsp salt
1 tsp oregano
1 tsp cumin
1/4 tsp black pepper 1/4 tsp cayenne pepper
4-5 tbs corn starch
1 C. sour cream
1/2 c heavy whipping cream
mozzeralla cheese

Saute chicken with oil, onion, and garlic until chicken is no longer pink. Add beans, chilies, and seasonings. Then you will only add half of the chicken broth. The other half mix corn starch with it until its all blended and not lumpy. Then pour in. Depending on how thick you want it. I like it thicker, you may need to add more corn starch. I only use 4-5 tbs. Then simmer for 30 mins.
Stir in sour cream and heavy whipping cream just prior to serving. You can top with cheese and enjoy!!
We serve ours with tortilla chips or crescent rolls. Also one of the best parts of this recipe is that if you want it to have a little less kick you can add one less can of green chilies or just add more sour cream. It is customizable to every person eating it. You can make it exactly how it says and if it is to hot for someone eating it they can just add more sour cream to theres. Also to make it go farther sometimes I add 2 cans of chicken stock.

Friday, December 9, 2011

Parmesan Chicken

Sorry we haven't posted in a while. I was letting my husband do this post, but he has been so busy that he never got around to it so I am doing it instead. This is an amazing recipe that my friend Janette shared with me. It is simple and goes great with mashed potatoes and stuffing.

First mix about 1 cup of bread crumbs with 1/2 c. Parmesan cheese. Next add salt, pepper and garlic powder to taste. After that melt some butter and dip the chicken in it. Next coat the chicken in the bread mixture.

Put it in a pan (we use a glass 9 x 13) and bake it at 350 until it's done (usually about 50 min).

It is so easy and seriously amazing. We served ours a long side some homemade potatoes, stovetop stuffing and rolls. It is a meal your whole family with love.

Tuesday, November 29, 2011

Lazy Lasagna

Way back in 2008 I was rooming with my dear friend Erika. She introduced me to baked ziti and I fell in love. Since then I have been making my own versions of it (okay they are not that much different, just with penne instead of ziti usually). Here is the recipe for it. I am going to call if lazy lasagna, because that is the first thing that popped into my head.

1 lb ground beef
spaghetti sauce (1 jar or some homemade, whichever you prefer)
1 box noodles (penne, ziti, etc)
1 16 oz container cottage cheese
1 handful shredded cheddar cheese

Cook the ground beef. Then add the spaghetti sauce.
While the beef is cooking you will be cooking the noodles
 After the noodles are done add them to the sauce, mix well, then add the cottage cheese. Blend all 3 ingredients together.
Poor that into a casserole dish, top with cheese and cover.
Bake at 350 for 30 - 40 minutes. Uncover for the last 5 - 10 minutes.

Enjoy! I like to serve mine with corn and break sticks.

Slow Cooker Chicken Bean Burritos

I thought for the first post I would start out with something easy. I came up with this while my husband was deployed. It became a favorite of mine very quickly and we still make it often in our home.

Slow Cooker Chicken Bean Burritos1-2 chicken breasts (frozen or not, doesn't really matter)
1 packet fajitas, taco or chicken taco seasoning
1-2 Tbsp water
1 can black beans, drained
tortilla shells
sour cream

In a measuring cup, mix together the seasoning with the water. It should still be thick, but enough to cover all of the chicken. Place chicken in crock pot, cover the top of the chicken with seasoning water mix. Next flip the chicken over and cover the other side with the seasoning as well. Put the lid on the crock put and cook on low for 3-4 hours. Once the chicken is cooked all the way through, but still fairly moist, take the chicken out of the crock pot and shred it. Place the chicken back in the slow cooker along with the can of beans. Mix the two together, place the lid back on and cook for an additional 30 mins.
Serve on tortillas with cheese, guacamole and sour cream.

My version:
 My daughter's version:
 My husband's version: