Ranch Chicken and Corn Kabobs

Who doesn't like food on a stick?! My kids certainly do!

What you need:

1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon garlic salt
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon pepper
1 tablespoon sugar
4-6 chicken breast - cut into 1 inch cubes

Mini corn on the cob


What to do:

1. In a medium bowl, stir together oil, ranch, Worcestershire sauce, garlic, salt, lemon juice, white vinegar, pepper, and sugar.

2. Add chicken to the bowl, and stir to coat. Cover and refrigerate for at least 30 minutes.
3. Preheat the grill for medium-high heat.

4. Add chicken, and corn on the cob to skewers ( brush corn with melted butter, and garlic salt!)
5. Lightly oil grill; grill skewers until juices run clear and done!

*Grilled corn is oh so yummy and really good with chicken kaboobs!

Tempt my Tummy and Tasty Tuesday

Lasagna Rollata Al Forne

We love lasagana in our house. My absolute favorite part about making lasagna, is muching on the left over noodles when Im making it! mmm. It's a different variation, that is oh so yummy!

Lasagna Rollata Al Forne

1/2 cup Parmesan cheese
3 cups Ricotta cheese
12 oz Mozzarella cheese
4 eggs
1 1/2 tsp salt
1/4 tsp pepper
1/2 tsp Italian seasoning
1 Tbl garlic salt (because everything is better with garlic)

*Cook and drain a box of lasagna noodles (cool off with cold water).
*Mix the ricotta, mozzerella, and parm cheese, eggs, and seasoning together in a bowl.
*Reserve some cheese to top it all off with!
*Spoon some filling on each noodle, and roll it up! Place seem down in a casserole pan place some sauce in the bottom first).
* Top noodles with sauce and sprinkle with Parmesan and mozzarella.
* Cover with foil, and bake 40 minutes at 375 degrees. Remove foil and bake 5-10 minutes more.

Red, White, and Blue cupcakes

Here's a great way to celebrate Memorial Day/ July 4th; Red, White, and Blue Cupcakes!

Just get a box mix and follow directions. After making your cake mix, divide cake batter into 3 bowls and add desired food coloring; red, white, and blue. Fill muffin tins 1/3 full, using a little of each colored batter; and swirl colors together with a tooth pick

Bake according to box or recipe and allow to fully cool.

Make icing, recipe below, and tint to desired color (eat some too; this is my FAV)

YUM; love the blue!

I made a few mini cupcakes too (I didnt swirl the batter on these)

This is my favorite icing EVER. Enjoy!

Meringue Icing

5 large egg whites

1 cup sugar

1/4 teaspoons cream of tartar

Pinch fine salt

1 teaspoon pure vanilla extract

2 to 3 drops pure almond extract

Bring a few inches of water to a gentle simmer in a saucepan large enough to hold a standing mixer bowl above the water. Whisk the egg whites, sugar, cream of tartar, and salt together in the bowl until combined. Set the bowl over the simmering water and whisk constantly until sugar is completely dissolved and mixture is smooth and hot to the touch, 2 to 3 minutes. Transfer to the standing mixer fitted with the whisk attachment and beat at medium-high speed until meringue is cool and holds a soft peak, 4 to 5 minutes. With the speed on low, add the vanilla and almond extracts; increase speed to medium and continue whisking until mixture is glossy and holds a stiff peak, 1 to 2 minutes more. YUM

This post has been linked to Tempt My Tummy Tuesday and Tasty Tuesday

Garlic and Herb Pork Roast

Garlic and Herb Pork Roast

What you need:

1 pork roast
1 can coke
1 onion
2 TBL minced garlic
1TBL worchestshire sauce
1 pkg lipton soup mix; garlic and herb

Put all in crockpot and cook on high all day. Serve with sauce over meat and brown gravy. Its that simple! Its superb with brown gravy, so don't skip on that!

I'm linked to Tempt my Tummy and blog hop Tuesdays

Beef Stew

First of all, this dumb thing keeps double spacing and wont let me single space! Whats the deal?! BAH! And I just posted pictures of my Easter decor and mantle on my family/mama blog if you're interested!

Chunky Beef Stew

1 can diced tomatoes (don't drain. I blend it in a food processor)

1 cup water

3 TB quick cooking tapioca (stick with me here!)

2 ts. Sugar

1 ½ ts. Salt

½ ts. Pepper

2 pounds lean beef stew meat (I bought a package of pre cut beef stew meat. Cut yours in chunks if not already cut up)

4 medium carrots (cut into chunks)

3 medium potatoes; chunks

2 celery ribs; chunks (optional)

1 medium; onion

1 slice bread; cubed

½ can chicken broth

In a large bowl; combine tomates, water, tapioca, sugar, salt and pepper. Stir in the remaining ingredients. Pour into a greased baking pan. Cover and bake at 375 for 1 ½-2 hours (2 hours for more tender meat and veggies). Serve in bowls.

This post is linked to Tempt my Tummy Tuesday and Tasty Tuesday

Apple Ginger Pork Chops

*This is not my picture. I have a fabulous camera, but I always get busy in the kitchen and forget to take pictures!

I posted this recipe a long time ago, but I"m reposting since I've made some new foodie friends :)

Do NOT make this if you dont like apple pie! Because its pretty much apple pie made into an entre! Everybody in my family loved it. My kids don't like the apple chunks, so I blend the apple pie mixture.

Apple Ginger Pork Chops

What you'll need:

4-6 pork chops (not super thick ones)

1 can apple pie filling

1 TBL oil

1 tsp. salt

1/4 tsp. pepper

2 TBL cornstarch

2 cups apple juice

12 ginersnap cookies; crumbled

What to do:

1.Sprinkle each pork chop with salt and pepper, and brown in hot oil in a skillet. Remove pork chops from heat, and place in casserole pan.

2. Combine the pie filling and crumbled ginersnaps

3. Spoon small amout of filling on top of each pork chop.

4. Bake at 350 for 30 minutes

5. Meanwhile; Combine cornstarch and apple juice until smooth on the stovetop. Add left over pie filling mixture (so dont use all of it on top of the pork chops!) Bring to a boil and stir until thickened.

6. Poor over pork chops and serve.

This post is linked to: Tempt my Tummy Tuesdays and Tasty Tuesday and Full Plate Thursday

Chicken Velveeta Rotini Pasta

This is a really easy recipe, that's sure to please your kiddos!

What you need:

3 whole boneless breasts (cooked and cubed)

1 box Rotini pasta

1/2 lb. velveeta cheese, cubed

1/2 onion, minced

2 cans cream of chicken soup

1 cup heavy whipping cream

1 can chicken broth

What to do:

Cook pasta according to package; drain. In the same pot the pasta was cooked in, add cream of chicken soup, broth, onion, and whipping cream. Stir until combined. Add velveeta chunks, and add back the pasta. Stir in cooked chicken. Pour into 13x9 baking dish, and bake at 375 for 35 minutes.