Thought of the day

Your past is just a story. And once you realize this, It has no power over you.....

Homemade Orange Sherbet

The weather was so nice today with the temps in the 80's. All I could think about was something cold and yummy. This is a great warm day treat, and the kids will love it as much ad you will. But best of all it is so easy......


6 cans orange soda
1 15 oz. can crushed pineapple
1 10 oz evaporated milk

Combine all ingredients together and freeze for 8 hours and enjoy....

Stuffed Shells and Homemade Marino Sauce

This is a favorite of my family. It doesn't last long at all at our house. It is so good and filling. Make a nice salad and grab a loaf of garlic bread. And dinner is served...

1 12 oz. box jumbo pasta shells

2 eggs beaten

1 32 oz. container of ricotta cheese

8 oz. grated parmesan cheese

1 tablespoon parsley

2 teas. salt 

1 teas pepper

2 cups of mozzarella sauce

Boil noodles 8 to 10 minutes. Drain and let dry. Mix eggs, ricotta cheese, parmesan cheese, parsley, salt and pepper together. When noodles cool take a ziplock bag and cut the end. Fill bag full of cheese mixture and squeeze into shells. Pour a little of the marino sauce in a 9x13 baking dish. When shells are full place on top of the sauce. Cover all shells with sauce and mozzarella cheese. Cover and bake for 45 to 60 minutes until edges are bubbly and brown. Uncover for last 10 minutes to let cheese brown..

Marino Sauce

2 tablespoon olive oil 

3 garlic cloves

1 28 oz. can crushed tomatoes

1 can tomato puree

2 1/2 tablespoon oregano

2 1/2 tablespoon parsley

1/2 cup grated Romano parmesan cheese

1 teas. onion powder

Heat oil in sauce pan over medium heat. Sauté garlic until tender. Stir in tomatoes, tomato puree, oregano, parsley, Romano parmesan cheese and onion powder. Reduce heat to low and simmer for 40 minutes.. This can be made ahead of time and frozen. That way you can pull it out when you need it.. 

Thought of the day

The people who want to stay in your life, will find a way too...

Coming Today

Stuffed Shells
Homemade Marino Sauce
Homemade Orange Sherbet

Nacho Chicken Casserole

I had this dish a few years ago and have been trying to find the recipe every since. I finally found it.  Yay..  It is so yummy, you will love this...


2 cups shredded chicken
2 cups mexican cheese blended (divided)
1 10 oz cream chicken soup
1/2 cup milk
1/2 cup sour cream
1 can rotel (drained)
1/2 pk. taco seasoning
1 lg. bag nacho chips
shredded lettuce
diced tomato
black beans
avocados
basil


In large bowl mix together chicken,1 cup of the cheese, cream of chicken soup, milk, sour cream, rotel and taco seasoning. Grease a 2 quart casserole dish and crush some of the nacho chips and layer in the bottom of dish. Then a layer of the chicken mixture. Add one more layer of nacho chips crushed and another layer of the chicken mixture. Top with the last cup of cheese. You can add more nacho chips to top if you like. Cover and bake at 350 for 25 to 30 minutes until bubbling hot. Remove from oven and top with any of these, lettuce, black beans, avocados, tomatoes. Or even some chopped fresh basil...

Guacamole

I have just recently fell in love with this stuff. My daughter has always loved it and has tried many times to get me to make it for her. So I gave it a shot and I had know idea what I was missing..  Give it a try It might look yucky but it is really very good.....

4 ripe medium avocados

1/2 teas.garlic 

1/2 teas. salt

1 tablespoon lime juice

1 jalapeño chopped

opt. ingredients:

small onion

1 med. tomato chopped and seeded

1/4 cup cilantro

Place all the ingredients in a food processor and blend until smooth. I only add the top ingredients but the other can be added to if you like...

Thought of the day

We may not have it all together, but together we have it all.....

Coming Today

Nacho Chicken Casserole
Guacamole

Chicken Pot Pie

This is a awesome chicken pot pie. It is so filling and great for a cold day.. I like to make this on Sunday's.


2 or 3 chicken breast (or some dark meat if you like)
1 cup chicken broth
4 tablespoon butter
1/4 cup flour
1 cup milk
1 cup frozen carrots
1 cup frozen peas
1 cup frozen corn
2 frozen pie crust


Boil chicken until tender enough to shred. Boil veggies until tender. Place butter into a sauce pot and melt add flour, whisk until smooth. Add broth whisk until thick. Add milk and whisk until thick and bubbly. Place one pie crust in the bottom of a pie pan. Place chicken on crust then veggies. Pour sauce over veggies and chicken and top with the 2nd pie crust. Cut off extra pieces and take a fork and mash the edges down.  Cut slits in crust and add a few more butter pieces to to of crust. Bake at 425 30 to 40 minutes until crust is golden brown.

Chess Bars

These are so easy and yummy. Excellent for a quick dessert. 

1 stick of butter

1 box yellow cake mix

1 egg

8 oz cream cheese

3 eggs

1 box powdered sugar

In a bowl mix butter,cake mix and 1 egg together. Press in a 9x13 baking dish.  Mix in another bowl the cream cheese, 3 eggs and powdered sugar. Pour over top of cake mix mixture. Bake 350 for 40 minutes. Let cool and sprinkle powdered sugar on top. 

Thought of the day

When you are down to nothing, God is up to something......

Coming Today

Chicken Pot Pie

Chess bars