Friday, October 29, 2010
Share your recipes!
I am starting to accumulate lots of AMAZING recipes, so I figured this would be the perfect opportunity to share them with you on the blog. Now that I am working again, the easier and quicker, the better for me. If any of you have wonderful recipes you want to share, email them to me at lisaannjohnson@gmail.com and I will post them on here. I figure if I can help in any way make dinner easier for anyone, I am all for that! I think the worst part about dinner is deciding not actually making it lol. So please share your wonderful recipes for slow cooker, treats, dinner, soups, etc... Can't wait to see what everyone has:)
Thursday, October 28, 2010
Anniversary Chicken
My cute cousin gave me a bunch of amazing recipes, so here is another delicious one!
Anniversary Chicken
2 tablespoons vegetable oil
6 skinless, boneless chicken breast cut in slices
1/2 cup teriyaki basting sauce (I use Yoshida's – big bottle from Costco)
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped (I left these off for the kids)
bacon bits
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and sauté 4 to 5 minutes each side, until lightly browned (I’ll add a little Yoshida’s here too).
3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits. If you want more sauce, add a little to the bottom of the dish before putting chicken in.
4. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.
I serve it with rice.
Anniversary Chicken
2 tablespoons vegetable oil
6 skinless, boneless chicken breast cut in slices
1/2 cup teriyaki basting sauce (I use Yoshida's – big bottle from Costco)
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped (I left these off for the kids)
bacon bits
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and sauté 4 to 5 minutes each side, until lightly browned (I’ll add a little Yoshida’s here too).
3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits. If you want more sauce, add a little to the bottom of the dish before putting chicken in.
4. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.
I serve it with rice.
Wednesday, October 27, 2010
Spiderweb Brownies!
Last night I made the yummiest brownies! I just used a box mix, and the second I pulled them out of the oven, I opened a bottle of marshmellow cream and spooned that on the top, as soon as it melted, I smoothed it out. Then you are supposed to melt some chocolate chips, put them in a ziploc bag, snip the corner and draw cobwebs on the top of the marshmellow cream, but instead I just took about 15 oreos and crumbled them on top and then you let it cool...It was sooo yummy! I put on Charlie Brown's Great Pumpkin and let Gracie watch that while she ate brownies and it just turned into a fun night! I highly recommend! Such an easy, fun treat we will make again and again!
Monday, October 25, 2010
Cordon Bleu Casserole
Cordon Bleu Casserole
9 X 13 PAN
6 Chicken Breasts cut up - put in pan
6 slices of Deli ham –put on top of chicken
-2 cups grated Swiss cheese
Mix together and pour on top.
2 Cups of Cream of Chicken Soup
1 Cup Sour Cream
½ cup Water
Smash 1 package of Ritz Crackers - Add ½ cup melted Butter
Sprinkle on top and bake 350 for 1 hour
9 X 13 PAN
6 Chicken Breasts cut up - put in pan
6 slices of Deli ham –put on top of chicken
-2 cups grated Swiss cheese
Mix together and pour on top.
2 Cups of Cream of Chicken Soup
1 Cup Sour Cream
½ cup Water
Smash 1 package of Ritz Crackers - Add ½ cup melted Butter
Sprinkle on top and bake 350 for 1 hour
Thursday, October 21, 2010
Wednesday, October 20, 2010
Flat Bread Tacos
This is definitely a family favorite! Even Gracie loves them!
Flat Bread Tacos
1 cup (8 ounces) sour cream
2 teaspoons ranch salad dressing mix
1 pound ground beef
1 can (15 ounces) red kidney beans, rinsed and drained
1 can (14-1/2 ounces) petite diced tomatoes with chipotle chilies , undrained
1/8 cup taco seasoning (this is 1/2 of an envelope)
1 can Pillsbury Grands biscuits
Optional toppings: sliced ripe olives, shredded lettuce, diced green onion and shredded cheese
1. In a small bowl, combine the sour cream, dressing mix; chill until serving.(at least 30 minutes)
2. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, and taco seasoning; heat through
3. Take the biscuits and roll each one out until they are about 5x5. You don't need to spray your pan or anything, just put it on a med low head and throw the biscuit on. Keep a close eye on it because it will brown quickly, flip it over and cook the other side and wah lah!
4. To serve, spread each biscuit with 2 tablespoons ranch sour cream then top each with meat mixture. Sprinkle with toppings if desired. Yield: 8 servings.
Flat Bread Tacos
1 cup (8 ounces) sour cream
2 teaspoons ranch salad dressing mix
1 pound ground beef
1 can (15 ounces) red kidney beans, rinsed and drained
1 can (14-1/2 ounces) petite diced tomatoes with chipotle chilies , undrained
1/8 cup taco seasoning (this is 1/2 of an envelope)
1 can Pillsbury Grands biscuits
Optional toppings: sliced ripe olives, shredded lettuce, diced green onion and shredded cheese
1. In a small bowl, combine the sour cream, dressing mix; chill until serving.(at least 30 minutes)
2. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, and taco seasoning; heat through
3. Take the biscuits and roll each one out until they are about 5x5. You don't need to spray your pan or anything, just put it on a med low head and throw the biscuit on. Keep a close eye on it because it will brown quickly, flip it over and cook the other side and wah lah!
4. To serve, spread each biscuit with 2 tablespoons ranch sour cream then top each with meat mixture. Sprinkle with toppings if desired. Yield: 8 servings.
Sunday, October 17, 2010
Misc.
I am going through pictures and figured I would throw a few on here...Gracie's hair is getting longer and longer and funner to play with!

Gracie loves preschool and LOVES her teacher Miss Marci. However, she was not fond of having her pics taken on picture day.


One day in class they learned about not "clowning around" and she came home looking so cute!

Here she is one day before school...she loves pumpkins!

And here we are at Lagoon!


Gracie and Oakley

Me getting pelted by water!


And here are a few favorites!


Gracie loves preschool and LOVES her teacher Miss Marci. However, she was not fond of having her pics taken on picture day.
One day in class they learned about not "clowning around" and she came home looking so cute!
Here she is one day before school...she loves pumpkins!
And here we are at Lagoon!
Gracie and Oakley
Me getting pelted by water!
And here are a few favorites!
Subscribe to:
Posts (Atom)
