Thursday, April 17, 2014

Cinnamon chips and dip



I could eat the whole bowl of these!

Actually I probably have at one time or another.

I've made these two ways, low fat and with butter. Either way taste delicious! I love the crunchy, buttery cinnamon flavor of the chips. They are great on their own, but the dip really puts them over the top. It's cool and creamy, adding even more cinnamon flavor to this treat. Some people make a fruit salsa to go with the chips, and that's pretty good too. But I prefer the creamy dip.

I like to take these to parties, as everyone seems to like them...they go quickly...so I always make a big batch!





Cinnamon Chips and Dip

flour tortillas
melted butter (or butter flavored spray)
cinnamon 
sugar (or splenda)

Brush tortillas with melted butter (or spray with butter flavored spray) and sprinkle with cinnamon and sugar ( or splenda). Do both sides, then cut each into 8 wedges. Place on a greased cookie sheets and bake at 350 for 10 minutes or until slightly browned and crisp.

Dip

4 oz. cream cheese ( can use fat free)
4 1/2 tsp. sugar (or splenda)
1/2 tsp. cinnamon
1 (6 oz.) vanilla yogurt ( can use fat free)

Beat together until smooth. Serve with chips.


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Tuesday, April 15, 2014

Next Day Chicken Noodle Hotdish


This is one of my favorite hot dishes to make. I usually use rotisserie chicken, which makes it even easier to make.   (If you are watching salt, cook your own chicken and use low sodium soup...as it is a salty dish.) It literally takes 5 minutes to stir together and throw in the frig....then another hour to bake the next day.


I found this recipe in a church cookbook years ago, and since then I have seen may variations.....different types of cheese, adding veggies....they all sound good. But for some reason, I always make it the same way. I guess it's because we love it the way it is!



Next Day Chicken Noodle Hot Dish

2 c. chopped chicken, cooked
2 c. dry elbow macaroni
2 c. milk
2 cans of cream of chicken soup
1 tsp. onion flakes
8 oz. shredded cheddar cheese

Mix well and put in a greased 9x13 pan. Cover and refrigerate. The next day bake at 350 for 1 hour.

Friday, April 11, 2014

Grandma's Swiss Chicken Souffle




 Brent's grandma gave me this delicious recipe when I was first married. She had a shower at her house, and she served this dish. It was SO good, I asked for the recipe, as did everyone else there!

The layers of chicken and cheese are irresistible. I love the taste of the pimento, and it adds such nice color. It is so pretty on the dish served along side a green salad.( It is a rather firm dish, the bread does not get soggy,and  it cuts nicely.)

Grandma was such a wonderful cook, it was always a pleasure to be invited to her house! She was known for her baked goods, especially her heart shaped cookies and white cake decorated with strawberries and fresh mint leaves. I'm glad I have several of her recipes to pass down to my kids!




Grandma's Chicken Souffle

8 slices white bread
2 c. cooked chicken, cubed
4 slices Swiss cheese
2 eggs, slightly beaten
1 can cream of chicken soup
1 Tbsp. chopped onion
2 tsp. lemon juice
1/2 tsp. dried mustard
1 small jar pimento, drained
1/4 c. milk

Trim the crusts off the bread, and butter one side of each. Put 4 slices of bread, butter side up in a greased 9" pan. Top with chopped chicken and Swiss cheese. Put the other 4 slices on, butter side down. Mix the rest of the ingredients until well blended. Pour over the bread. Cover with foil and bake at 350 for 40 minutes. Take the foil off about half way through baking. Let set 5 to 10 minutes before cutting and serving.






Wednesday, April 9, 2014

Peanut Butter Easter cookies..


This is another old recipe from my mom's Betty Crocker cookbook. It's a good basic peanut butter cookie. My mom always let me dip the fork in water then into sugar to make the criss cross marks on the cookies. That was the fun part. Wait, actually the fun part was dipping them in milk and eating them!

For these, I added some Easter M and M's on top....and put a bunch in the freezer so they will be ready for the holiday. Which is just 2 weeks away!

Peanut Butter Cookies
Betty Crocker cookbook

3/4 c. sugar
1/2 c. brown sugar
1/2 c. peanut butter
1/4 c. shortening
1/4 c. butter, softened
1 egg
1 1/4 c. flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt

Cream the sugars, shortening, and butter. Add the peanut butter, mix well. Beat in the egg. Add the dry ingredients,mix well. Refrigerate 2 hours.  Roll into small balls and make a criss cross with a fork dipped in sugar. I added a few m and m's on top.  Bake on greased cookie sheets at 375 for about 10 minutes. Let cool on sheet a bit before removing to rack.



Sunday, April 6, 2014

EZ Chicken Noodle Soup


When there is a chill in the air, there is nothing better than a bowl of hot soup. I always keep some rotisserie chicken in the freezer to make a pot of chicken noodle soup. Sometimes I use different noodles, add less or more of each ingredient, whatever I have on hand..it always turns out tasty!




EZ Chicken Noodle Soup

4 cans chicken broth
2 tsp. chicken bullion ( I dissolve in hot water...use less or omit if you don't like the added salt)
1 tbsp. olive oil
1/4 c. chopped onion
1 c. chopped celery with leaves
2 c. cooked rotisserie chicken, diced
1 c. carrots, sliced
1 c. bow tie macaroni

Saute the onion and celery in olive oil until tender. Add the broth and carrots. Cook until almost tender. Add noodles and cook until tender. Add chicken and heat through. ( can add more broth or water if needed)


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Thursday, April 3, 2014

Peep Smores..pinned it and tried t


OK. I know I'm not a kid anymore, but I have to buy a few Peeps every Easter. And when I saw the peep smores on Pinterest, well....I pinned it and tried it!

They tasted SO good, and were SO fun to make with the pretty Easter colors.

I did feel like a kid again as I ate mine!




Peep Smores
eclectic recipes

Peeps
chocolate or white chocolate bars
graham crackers

Place the chocolate onto a half of graham cracker, peep on top. Broil until peep starts to melt. Top with graham cracker square.


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Monday, March 31, 2014

Another oatmeal cookie recipe......



Another oatmeal cookie recipe?

Sure. Why not? I love cookies, especially oatmeal ones. I think I've posted several oatmeal cookie recipes already, and they are all good, this one included! Some I added chocolate chips too, and some vanilla chips with cranberries.

 It was a perfect day to bake cookies, so cold and windy outside. It is supposed to snow, and school was even cancelled, but so far not much snow, but it has been sleeting all afternoon.

I am having a nice cozy day inside, and am about to make a pot of chicken soup for supper...seems fitting for such a day!





Oatmeal Cookies

1 c. butter, softened
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
2 c. flour
1 tsp. salt
3 c. oats
1 1/2 c. chocolate chips
1/2 c. nuts

Cream the butter and sugars. Add the eggs and vanilla. Stir in the flour, baking soda and salt.  Add the oats, chips, and nuts. Drop onto greased cookie sheets and bake at 350 for 12 minutes until lightly browned.







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