DREAM HOUSE!!!!!!!!!!!!!!!

baby shower stuff

http://www.intimateweddings.com/blog/cookie-favors-diy-chocolate-chip-cookies-in-cd-sleeves/

so random

So funny

yummy

Taco Filled Pasta Shells:
1 lb ground beef
1 envelope taco seasoning
1/2 package of cream cheese cubed (so 4 oz.)
12 uncooked jumbo pasta shells
1 TB butter
1 cup salsa
1 cup taco sauce
1 cup (4oz) shredded cheddar cheese
1 cup shredded Monterey jack cheese
1 1/2 cups crushed tortilla chips
1 cup (8oz) soiur cream
3 green onions , chopped (optional)

1) In a dutch oven, cook beef over medium heat until no longer pink; drain.  Add taco seasoning; prepare according to package directions.  Add cream cheese; cook and stir for 5-10 mins or until melted.  Transfer to a bowl; chill for 1 hour.

2) cook pasta according to package directins; drain.  Gently toss with butter.  Spoon  salsa into a greased 9 inch square baking dish ( I usually use my 9x13).  Fill each shell with about 3 TB of meat mixture. Place shells on top of salsa and then drizzle taco sauce on top of shells.  Cover and bake at 350 for 30 mins.  Uncover; sprinkle with cheeses and crushed chips.  Bake 15 more mins. or until heated through ( I like to broil for the last few min. to make cheese bubbly).  Serve with sour cream and green onions.

reposted from...

link to site http://jamiecooksitup.blogspot.com/2011/04/crispy-chicken-with-creamy-italian.html

Good morning, everyone! I have two fabulous recipes up for you today. This very Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta (who made up that long title?) and a cute little recipe for Rice Krispie Spring Treats. Included in the second post are some fun printable Spring tags for you to enjoy, if you so choose. Hope you enjoy both posts! 
Now...let's you and I talk some Crispy Chicken.

Back in September of this year I had a wonderful opportunity. 

I joined part of the BlogHer team on a trip to Chicago where we met with the folks at Kraft Foods.

While in the Kraft Foods Test Kitchen we were introduced to their new line of Philadelphia Cooking Creme.
(Visit the Official site by clicking here) 
The texture of the Creme is quite a bit thinner than regular cream cheese making it easy to add to pasta, vegetables, potatoes, chicken, fish...the possibilities are endless really. The Cremes come in four flavors. Italian Cheese & Herb, Original, Savory Garlic and Santa Fe Blend. I have been eager to get my hands on some, and see what I could create! 

Now enter.....

 Crispy Chicken with Creamy Italian Sauce and Pasta.

It's good. 

Really good! 

You can put this dinner together in just about 45 minutes. 

  I found the Cooking Cream to be very flavorful and super easy to use. Two things I love...great flavor and ease of use. 

Hope you enjoy using this great Cooking Creme as much as I did!

Philadelphia Cooking Creme is just one of the products you can use to create an original recipe for the Real Women of Philadelphia Cooking Competition. Visit the Official site here. If you have a wonderful recipe to share, head on over there and join the fun. 16 finalists will have the opportunity to meet fly to Savannah, Georgia to meet Miss Paula Deen! They are also giving away $25,000 to four lucky winners. Not a shabby prize by any measure! 
 Visit the Official site for more details.

And now, on to the recipe. 

Enjoy!

 

Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

Time: 45 minutes

Yield: 6 servings

Recipe from Jamie Cooks It Up!

PRINT RECIPE 

3 large chicken breasts

5 C corn flakes

3/4 C flour

1/2 t salt

1/2 C milk

6 T olive oil 

1   12 oz package bowtie noodles (farfalle)

Sauce:

1   10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)

2 cans cream of chicken soup

1 C chicken broth

1/2 C milk 

fresh parsley, chopped (optional)

  

1. In a small food processor crush the corn flakes into crumbs. 

 

2. Add the 1/2 t salt to the 3/4 C flour. Stir to combine. 

 

3. Place the flour, milk and crushed cornflakes each into their own separate pan. Loaf pans work well for this. If you don't have three loaf pans, do not dismay. You could use pie tins, or round cake pans...what ever works for you. 

4. Place your chicken breasts in a gallon sized Ziploc bag and seal the top. 

Pound the chicken flat with a meat mallet. You will really be thankful for the Ziploc bag in this step. Who wants a bunch of chicken guts flying around their kitchen? Not me...that's who. 

 

5. Take a pair of sharp kitchen scissors and cut each breast in half. 

 

6. Dredge the chicken in the flour. Be sure it gets covered on both sides. 

 

Lay the floured chicken onto a small cookie sheet and slide the sheet into the freezer. Let it hang out there for about 5 minutes.

 

7. Start cooking your pasta.

8. Remove the chicken from the freezer and dredge each piece in the milk......

.....and then immediately into the corn flake crumbs. Again, be sure both sides are covered well. 

 

9. Add the olive oil to a hot skillet. 

10. Carefully lay each chicken piece into the hot oil. Sprinkle with a little bit of salt and pepper. Cook over medium high heat for about 5 minutes....

 

....or until the underside of each piece is nice and golden brown. Turn the pieces over. If the bottom of the pan is dry add just a bit more olive oil to the side of the pan. Swirl the pan around a bit to let the oil flow to all sides.

 

11. Cover the pan and reduce the heat to medium.  Let the chicken cook for about 7 more minutes, being careful not to burn the bottoms. Burned bottoms are not advised. In any shape or form. Thank you. 

12. When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with tin foil.  

13. Into the same pan pour your broth.

 

Philly Cooking Creme, 

Cream of Chicken, 

and milk. Whisk the sauce around and let it get all warm and bubbly. Should only take about 3 minutes. 

 

14. Slice your chicken into strips and serve over your cooked pasta and sauce. Garnish with chopped parsley if you choose.

Enjoy!

  

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tater tot cassorole

• 1 lb lean ground beef
• 1/2 medium onion, chopped
• 1 (10 1/2 ounce) can condensed cream of celery or cream of chicken soup (undiluted)
• 1 16oz package frozen tater tots
• 1 cup shredded cheddar cheese
• salt & pepper

1. Preheat oven to 375 degrees.
2. Brown ground beef. season with salt & pepper.
3. Add chopped onion, cook until tender.
4. In a casserole dish, combine ground beef mixture & cream soup.
5. Top mixture with tater tots.
6. Bake , uncovered, for 30-40 minutes till bubbly and Tots are golden brown.
7. remove from oven & top with cheese, return to oven until melted.
8. Enjoy!

reposted from http://lickthebowlgood.blogspot.com

Cream Cheese Rippled Pumpkin Breadfrom Joy of Baking via 17 and Baking

Printable Version

Cream Cheese Filling:

• 8 ounce package cream cheese, room temperature
• 1/2 cup granulated white sugar
• 2 large eggs
• 1 1/2 tablespoons all purpose flour

Pumpkin Bread:

• 1 cup toasted pecans or walnuts (optional)
• 3 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 large eggs
• 2 cups granulated white sugar
• 1 cup unsalted butter, melted and cooled
• 1– 15 ounce can pure pumpkin
• 1/2 cup water
• 1 1/2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees F. Butter and flour two 9″x5″ pans.

For the Cream Cheese Filling: Beat the cream cheese just until smooth in a stand mixer or food processor. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour. Set aside.

For the Pumpkin Bread: Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl and set aside. In another large bowl, whisk together the eggs until lightly beaten. Whisk in the sugar and melted butter, then stir in the pumpkin, water, vanilla extract, and (optionally) nuts.

Stir the flour mixture into the pumpkin mixture, being careful not toovermix. A few streaks of flour are fine. Divide the batter in half. Take one half and divide it between the two pans. Pour half of the cream cheese filling into each pan, then top with the remaining half of batter. Smooth the tops and bake an hour, or until a toothpick comes out clean.

Cool pans on a wire rack for 10 minutes, then turn out and cool loaves to room temperature.

Makes 2 9"x5" loaves.

NOTE: The recipe says to divide the batter in half when you pour it into the pans. I didn't do this (obviously!) and my layers were a little off but it was still good.

Reposted from http://homeiswheretheholmansare.blogspot.com/

Chicken Enchilada Soup

It’s cold and gloomy here which is perfect soup weather. Especially when that soup has a little heat of its own from some spicy jalapeno peppers. I'm not really ready for winter weather yet -- I held out as long as I could before having to turn the heat on but with temperatures getting down in the 30s and 40s, this week was the end. The beautiful fall weather is over; it’s cold and dark before 6:00 at night, which means it’s almost winter. Have I mentioned that I really don't like winter? I look forward to the holidays, my birthday, etc but after that, I pretty much look forward to spring. I could do without the snow and gloomy dark days. But anyway, you're hear for the soup recipe not to listen to me complain about the weather.

I'm calling this chicken enchilada soup because the flavors remind me of the enchilada soup at Chili's. This one has a few extras in it though with some corn and black beans. I used two kinds of cheese, a grated pepperjack cheese which adds some extra heat and melts beautifully and some crumbled cotija cheese which has a very mild flavor but adds a delicious creaminess to the soup. I poached the chicken in chicken stock with some spices and then shredded the chicken and returned it to the soup later in the cooking process. You can use boneless or bone-in chicken for this just remove the skin before cooking.

You could also make this soup in a crockpot, you'll just have to extend the cooking times - expect that it will take at least 3-4 hours on high and you'll probably want to use a 5 quart crockpot.

Chicken Enchilada Soup

3 cups chicken stock
2 skinless, chicken breasts
2 tsp ground cumin
2 tsp ancho chili powder
1/2 tsp cayenne pepper
1 28 oz can diced tomatoes
4-6 jalapeno peppers, minced
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
1 15 oz can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
8 oz cotija cheese, crumbled
8 oz pepperjack cheese, divided
1 cup cilantro, chopped
Tortilla chips

In a large Dutch oven or stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken and set aside. Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add cotija cheese and half of the pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes until desired consistency.

If soup isn't as thick as desired, you can add strips of flour tortillas. They will dissolve into the soup to thicken the broth. Add cilantro, reserving some to top individual bowls if desired. Ladle into serving bowls and top with crushed tortilla chips, reserved pepperjack cheese and cilantro if desired.

from http://homeiswheretheholmansare.blogspot.com/

so random

love this idea

 how cute and easy are those streamer and cheap

 love this room

 love how simple and cute this is

 I am totally going to do this at thanksgiving