Wednesday, March 30, 2011


Head on over to EAT AT HOME and check out this weeks Ingredient Spotlight.  This weeks ingredient is broccoli, one of my favorite veggies.  So check it out and link up some yummy recipes!!!

Thursday, March 24, 2011

Friday, March 18, 2011


Is everyone ready for March Madness?!?!?! I thought in celebration of all the hype, I would share one of my favorite crock pot dips that is easy to take with you to all the March Madness parties! With only 5 ingredients, this yummy cheese dip is a cinch to make, and I guarantee you will get rave reviews! Give this one a try! Oh, and GO WILDCATS!!!!

Mexican Cheese Dip:

1 large block velveeta cheese
1 can mild rotel
1 can ranch style beans, undrained
1 pound ground beef
1 package spanish rice and sauce mix

Melt cheese in crock pot. Brown ground beef, and rinse well. Cook spanish rice according to package directions. Combine all ingredients to melted cheese. Keep warm. Serve with Tortilla chips or Fritos.

**For a spicier dip, you can use the hot rotel, and the Mexican Velveeta cheese.

This post is linked to: Crock Pot Recipe Exchange: Crock Pot Recipe Swap

Tuesday, March 15, 2011


Check out this awesome Pillsbury Sweet Treat & Flip Cam giveaway that Cheryl at TIDY MOM is having!   Who doesn't love sweets and free stuff?  Come on check it out!

Friday, March 4, 2011


The other day I was skimming through some of my favorite blogs looking for a crock pot recipe, and came upon this one.  I found it on the Little Kitchen on the Prairie blog.  It was quick and easy to put together, and turned out WONDERFUL!  Even my picky eater husband liked it!  I hope you give this one a try, I know your family will like it too.

Tangy Tomato Pork Chops:

4 (I/2 inch thick) pork chops
1 large onion, chopped
2 celery ribs, sliced
1 green bell pepper, sliced
1 (14 oz can) stewed tomatoes (I used diced)
1/2 cup ketchup
2 tbs EACH cider vinegar, brown sugar, worchestershire sauce
1 tbs lemon juice
1 tsp beef bullion (or one bullion cube)

Sprinkle each side of pork chops with salt and pepper.  Place in slow cooker.  Place the onion, celery, and bell pepper on top.  Combine remaining ingredients, then pour over the chops and vegetables.  Cover and cook on low for 7-8 hours.  Serve over rice.  When done, you can thicken your sauce with a little cornstarch and water mixture.

Thursday, March 3, 2011


I found this recipe in an OLD church cookbook from the 1960's.  It was a church my parents attended in Missouri before I was born.  My husband and I both love Chicken Cordon Bleu, so I thought it would be worth giving it a try.  Boy am I glad I did!  It was a BIG hit with my husband, and he is VERY picky!  Hope you give this one a try.  ENJOY!

Chicken Cordon Bleu Casserole:

2 cups chicken, cooked and shredded
1 cup diced ham
1/2 cup diced onion
1/2 cup shredded Swiss cheese
1 can cream of chicken soup
1 can cream of celery soup
1/2 cup milk

Crumb Topping:

1 cup Italian bread crumbs
1/2 cup shredded cheddar cheese (I used Colby-jack)
1/2 stick butter, melted

Layer the first four ingredients in the order they appear in a casserole dish.  Combine soups and milk; pour over layers.  Combine topping ingredients, and sprinkle on top of casserole.  Bake at 350 degrees for 30 minutes.

This recipe is linked to: Eat At Home Ingredient Spotlight

Wednesday, March 2, 2011