Thursday, November 15, 2012

Buffalo Chicken Taquitos

Buffalo Chicken Taquitos
We made these tonight. Delicious!!! We will be making them again. They were not terribly greasy. We actually halfed the recipe. It takes a little bit of preparation, but it is well worth it. They are super filling! I ate one and was filled!

4 cup(s) of chicken, cooked and shredded
12 soft taco, flour tortillas
2 cup(s) of mozzarella cheese, grated
4 ounce(s) of Philadelphia cream cheese
1/3 cup(s) of Frank’s hot sauce
1/3 cup(s) of milk
2 tbsp. of butter 
1 tsp. of Mrs. Dash (We used Seasoning Salt because we don't have Mrs. Dash)
1 tsp. of garlic powder
2 tbsp. of vegetable oil
*Note to make a lower calorie/fat version of this. Use the Fat Free or 1/3 Less Fat Cream Cheese.

1. Preheat oven to 425 degrees.
2. In a small sauce pot over medium low heat, melt butter.
3. Add Mrs. Dash, garlic powder. Stir to combine and cook for 1 minute.
4. Add cream cheese and stir until melted and completely combined with butter and spices.
5. Wisk in hot sauce and milk and simmer for 5 – 8 minutes. Add salt to taste.
6. Combine chicken and sauce.
7. Lay out a tortilla; fill with about ¼ – 1/3 cup chicken and 2 tablespoons of mozzarella cheese.
8. Tightly roll up taquito and place on a greased baking sheet; repeat until chicken is gone.
9. Brush taquitos with vegetable oil on all sides.Dinner Idea: Buf f alo
10. Bake for 15 – 18 minutes; rotate them every 5 minutes, until golden brown.
11. Serve with Kraft Blue Cheese Dressing and celery sticks.

Wednesday, December 14, 2011

Irish cream truffles

16oz of dark chocolate melting wafers
1 cup of heavy cream
3-6 tablespoons of irish cream ( or your chose of flavor)
Chocolate chips for coating
Heat cream to a simmer in a sauce pan ( watch it closely or it will boil over ) poor heated cream over chocolate and let sit for a couple of minutes then stir in flavoring and stir till all chocolate is melted and combined with cream! Refrigerate for an hour or so till set then roll into balls and then freeze for 15 minutes while you melt chocolate chips for coating! Then dip truffles in melted chocolate then refrigerate till coating is set and enjoy!!!

Friday, December 2, 2011

Cheesy Chicken Spaghetti

Crockpot Cheesy Chicken Spaghetti
Serves 12 ( one cup each)

16 oz. dry spaghetti, cooked
1 lb. Velveeta Light (2%)Cheese
12.5 oz can chicken breast, drained & flaked
1 can 98% FF cream of mushroom soup
1 can 98% FF cream of chicken soup
10 oz. can diced tomatoes & green chilies (Rotel)
4 oz can mushroom stems & pieces, drained
1/2 cup water
1 small onion, diced
1 med. green pepper, diced
salt & pepper to taste
Spray slow cooker with non-stick cooking spray. Combine all ingredients in slow cooker and stir to mix well. Cook on LOW for 2-3 hours. Stir again just before serving.

Saturday, November 19, 2011

Split Pea Sausage Soup

If you know me at all, you know this definitely is not something that I would pick out to eat. But since Oley went on his health eating kick we have extremely random ingredients lying around in our pantry and cupboards. Split peas and sausage being some of them. So here comes my big girl panties and the courage to try new things. . . . I'll let you know how it goes.


1 pound dried split peas
6 cups water
2 cans of chicken broth
1 pound smoked sausage of your choice, sliced
5 cubes chicken bouillon
1 1/2 cups chopped carrot
1 cup chopped celery
2 potatoes, peeled and chopped
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
2 bay leaves
1 onion, chopped


In Crock Pot combine the peas, water, chicken broth, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onions.

Cook on High for 4 to 5 hours.

Remove bay leaves.

Serve with corn bread.

Chicken Taco Soup

I love the crock pot! I especially love the crock pot in the winter months when it produces the most delicious simple soups!


1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can of chicken broth
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)


Put the onion, chili beans, black beans, corn, tomato sauce, chicken broth, and diced tomatoes in the crock pot.

Add taco seasoning, and stir to blend.

Lay chicken breasts on top of the mixture, and press it down until it is slightly covered.

Cook for 5 hours on low.

Remove chicken breasts from the soup, and shred.

Stir the shredded chicken back into the soup, and continue cooking for 2 hours.

Serve with shredded Cheddar cheese, sour cream, or crushed tortilla chips.

Chicken and Dumplings in the Crock Pot

With Oley and I's schedules we rarely if ever eat dinner anymore, but it's Thanksgiving Break!!! That means I will be able to pull something together for dinner, and take him some at work.


4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup (you can also alternate 1 can of cream of mushroom here if you would like)
1 can chicken broth
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into small pieces (otherwise will take awhile to cook)
2 cans of mixed veggies, drained
1 tsp cumin
1 tsp parsley
1 tsp poultry seasoning
1 tsp seasoned salt and pepper


Place all ingredients except biscuits in the crock pot.

Cover, and cook for 5 to 6 hours on High. About 1 hour before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
If there is still to much liquid in the pot, add some flour and it will thicken the sauce.

Saturday, October 22, 2011

Basic Home Made Chicken Noodle Soup

Well Oley complained becuase I didn't make home made noodles to go along with this, but other than that extremely delicious! Especially becuase it's starting to get colder outside. Warning this recipe makes enough for 10. So we have LOTS of leftovers. But it was good so I'll take it!

3 pounds of chicken
4 carrots, halved
4 celery sticks, halved
1 large onion, halved
2 potatoes, halved
water to cover
salt and pepper
1 tsp chicken bouillon

Place the potatoes, carrots, celery and chicken in a large pot and and cover with water. Heat and simmer, uncovered until chicken is cooked.
Take everything out of the pot, and strain the broth. Cut meat, celery, carrots, onion, and potatoes into bite size pieces. Season the broth with salt, pepper, and bouillon to taste. Return everything into the same pot. Stir together, and serve.