Recipe of the Week #233- Poppy Seed Chicken Casserole

Poppy Seed Chicken Casserole
2 cups chicken, cooked and diced
2 cups Ritz crackers, crushed
1 Tbsp poppy seeds
1 can cream of chicken soup
1 1/2 cups sour cream
1/2 cup butter, melted
1 tsp Worcestershire sauce (optional)
1 Tbsp lemon juice (optional)
1 tsp minced garlic (optional)

Preheat oven to 350 degrees. Mix chicken, soup, and sour cream. Add in Worcestershire sauce, garlic, and lemon juice, if desired. In another bowl, mix together crushed crackers, poppy seeds, and melted butter. Stir until combined.

Grease 9"x13" baking pan. Spread chicken mixture in the pan, then top with the cracker mixture.
Cover with foil and bake for 15 minutes. Remove foil and bake for another 15 minutes.

I added all three optional ingredients and the flavor was outstanding! Because it is a casserole, I served it with only sides. Next time I'll serve it on top of noodles or rice.

Thanks for stopping by and God bless.

Test all things; hold fast what is good.

1 Thes. 5:21

This post is linked to Skip to My Lou, The Crafty Blog Stalker, Craft-O-Maniac,
and Gingersnap Crafts.

Recipe of the Week #232- Perfect Peanut Butter Cookies

Perfect Peanut Butter Cookies
2 sticks butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 cups peanut butter
3 cups flour
1 tsp baking soda
1 tsp vanilla
 additional sugar for rolling the cookies

Mix butter, sugars, and peanut butter together. Add eggs, baking soda, vanilla, and flour. Roll dough into balls and roll through sugar. Place on cookie sheet and use a fork to make the criss-cross pattern on top of each cookie. Bake at 350 degrees for 11-12 minutes.

These cookies were so light and fluffy. Definitely a recipe to try if you like soft peanut butter cookies!

Thanks for stopping by and God bless.

For you yourselves are taught by God

 to love one another.

1 Thel. 4:9

This post is linked to Wake Up Wednesday, My Girlish Whims, I Heart Naptime,
and Simple Nature Décor. 



Recipe of the Week #231 -Easy Burrito Casserole

Easy Burrito Casserole
1 lb ground beef
1 small onion, chopped
1 pack taco seasoning
1 can refried beans
1 can cream of mushroom soup
1/2 cup sour cream
1 pack large flour tortillas
2 1/2 cups shredded Mexican cheese

Preheat oven to 350 degrees. Cook beef and onion. Drain grease. Add taco seasoning and refried beans and heat through.
In a bowl, mix the sour cream and soup. Put half the soup mixture on the bottom of a greased baking dish. Place three tortillas on top- you may need to cut and overlap them to make them fit. Place half the beef mixture on top of the tortillas. Top with 1 cup the cheese. Repeat the layers and top with the remaining cheese. Bake for 20 minutes.

This was such a simple and yummy dinner. I served it with Mexican rice and chips and salsa. I sent a plate of it over to my neighbor's house and he called to let me know how much he loved it. My family scarfed up the rest.

Thanks for stopping by and God bless.

You are my God, and I will praise You

Psalm 18:28

This post is linked to Between Naps on the Porch, Sugar Bee Crafts, Lil' Luna,
and The Dedicated House.

Recipe of the Week #230- Slow Cooker Fig Butter

Slow Cooker Fig Butter

2 lbs whole figs (about 20)

1/2 cup brown sugar

1 cup sugar

1/3 cup molasses

2 tsp cinnamon

3 tsp vanilla extract

1 tsp nutmeg

1 tsp pumpkin spice

Cut stems off figs and slice in half. Place figs in slow cooker. Add other ingredients to slow cooker. Cover and cook on high for 3-4 hours until figs are falling apart. Stir occasionally. Place the mixture in a blender or food processor to break up the large pieces. Transfer to jars. Allow to cool at room temperature. These can be stored in the freezer for up to three months.

I don't often get my hands on some figs, but when I do, I usually use them to make strawberry fig jelly. My neighbor recently gave me some figs and a batch of her fig preserves, so I thought I'd find a new recipe. Enter this one. It smelled like Christmas while it was cooking! My hubby loves it! It tastes great on biscuits, toast, and crackers.

Thanks for stopping by and God bless.

Let the word of Christ dwell in you richly in all wisdom,

teaching and admonishing one another in psalms and hymns and spiritual songs,

singing with grace in your hearts to the Lord.

Col. 3:16

This post is linked to Tuesdays With A Twist, Crafts a la Mode, Tatertotsand Jello,
and Skip to My Lou.

Recipe of the Week #229- Hot Roast Beef Sandwiches With Gravy

 

Hot Roast Beef Sandwiches with Gravy

2-3 lb chuck beef roast 

1/2 tsp garlic powder

salt and pepper to taste

1 can (14.5 oz) beef broth

2 Tbsp cornstarch

1/4 cup cold water

Place roast in slow cooker. Sprinkle with salt, pepper, and garlic powder. Pour broth around roast. Cook on low for 6-8 hours on low or 3-4 hours on high. Remove roast and shred. In a medium pan, add all the broth from the slow cooker. Cook over medium-high heat until hot. In a small bowl, stir cornstarch and water together. Add this to the pan. Lower the heat and stir constantly with the whisk. Bring to a boil and boil for 1-2 minutes or until gravy thickens. Season with salt and pepper.

Place bread on a plate. Top with beef. Top with another piece of bread. Cut diagonally and cover with gravy. 

I must say that I am a meat and potatoes kind of girl- actually more of a mashed potatoes and gravy kind of girl- so I found this recipe ah-mazing! I had my parents over for this meal and they went on and on about it. It is going to be a repeat recipe at this house!

Thanks for stopping by and God bless.

Therefore. . . put on tender mercies, kindness, humility, meekness, longsuffering; 

bearing with one another and forgiving one another,

 if anyone has a complaint against another; 

even as Christ forgave you, so you also must do. Col. 3:12-13

This post is linked to Sugarbee Crafts, Plucky's Second Thought, Too Much Time,
and The Girl Creative.

Recipe of the Week #228- Sprinkle Sugar Cookies

Sprinkle Sugar Cookies

1/2 cup butter, softened
3/4 cup sugar
1 egg
1 tsp vanilla

1/2 tsp baking soda

1/2 tsp cream of tartar

1/4 tsp salt

1/4 cup sour cream
2 cups flour
4 oz sprinkles

Mix the butter, sugar and egg and stir thoroughly by hand. Add in vanilla, baking soda, cream of tartar, salt, and sour cream and stir until well blended. Stir in the flour. Roll dough into 1 inch balls and then roll in the sprinkles. Bake at 350 degrees for 10-11 minutes.
 

These cookies are so soft and taste so good. They're not as sweet as some cookies, but they were a big hit at my house- even the ones that were covered in pink sprinkles because I ran out of the multi-colored ones.:)

 

Thanks for stopping by and God bless.

 A friend loves at all times.

Proverbs 17:17

This post is linked to Between Naps on the Porch, The Dedicated House, Crafts a la Mode,
and Skip to My Lou.

Recipe of the Week #227 - Mexican Pizza

Mexican Pizza

1 cup refried beans

2 Roma tomatoes, diced

2/3 cup shredded cheese

2 green onions, sliced

1/3 cup enchilada sauce

4 tortillas (6 or 8 inch)

Preheat oven to 400 degrees. Grease a hot skillet and heat the tortillas, flipping them frequently so they don’t burn. They should be nice and crispy. Heat the refried beans. Place two tortillas on a baking sheet and spread 1/2 cup of refried beans onto each tortilla. Top with the remaining tortillas. Pour half of enchilada sauce on top of each tortilla and spread around. Add half of the chopped tomato on top of the sauce. Add 1/3 cup of cheese on top of each tortilla. Add half of the green onions on top of the cheese. Bake for 8-10 minutes or until cheese is melted. Allow to cool for a few minutes, then cut with a pizza cutter.

These little fellas are so tasty! They taste a lot like the Mexican Pizzas I used to get from Taco Bell. I wasn't sure what my hubby would think of them since they don't have meat, but he loved them- he ate two whole pizzas!

Thanks for stopping by and God bless.

Love must be sincere. 

Hate what is evil; 

cling to what is good.

Romans 12:9

This post is linked to Wake Up Wednesday, Gingersnap Crafts, Simple Nature Décor,
 and Plucky's Second Thought.

Recipe of the Week #226- Easy and Delicious Fruit Dip

Easy and Delicious Fruit Dip
1 package of cream cheese, softened
1/2 cup brown sugar
1 tsp vanilla

Mix the ingredients together and serve with your favorite fruit.

How easy is this? Wait until you try it- the dip is so good, you don't even need fruit. Of course, the fruit just makes it better! I served it with strawberries the first time, but next time, I think I'll try a variety of fruits.

Thanks for stopping by and God bless.

Do all things without complaining and disputing.

Phil. 2:14

This post is linked to Between Naps on the Porch, Wake Up Wednesday, The Girl Creative, 
and My Girlish Whims.

Recipe of the Week #225 -One Pot Creamy Chicken and Rice

One Pot Creamy Chicken and Rice
1 1/2 lbs boneless, skinless chicken thighs, cut into 1" pieces
1/4 cup olive oil
1 medium yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves of garlic, minced
1 1/2 cups rice
2 cups chicken broth
1/2 cup grated Parmesan cheese
1/3 cup fresh parsley, chopped
salt and pepper to taste

In a large pot, heat oil, then add chicken pieces and saute for 7 minutes, adding salt and pepper to taste. Add diced onion and saute for another 3 minutes. Add carrots, celery, and garlic. Increase the heat to high, and add chicken broth and rice. Bring to a boil, then reduce heat to low. Cover and let simmer for 15-20 minutes until rice is cooked, stirring occasionally. Add parsley and cheese.

This was so very good! Each of my boys has a weeknight that they have to help cook. It was my younger son's turn to help make this. He got lots of compliments on this dish.

Thanks for stopping by and God bless.

From the rising of the sun to its going down, 

the Lord's name is to be praised.

Psalm 113:3

This post is linked to Tuesdays With a Twist, Sugarbee Crafts, Skip to My Lou,
 and The Dedicated House.

Recipe of the Week#224- Chocolate M and M Cookies

Chocolate M and M Cookies
1 1/4 cup butter, softened
2 cups sugar
2 eggs
2 tsp vanilla
2 1/2 cups flour
3/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
2 cups mini M and M's

Preheat oven to 350 degrees.
Cream together butter and sugar. Add eggs one at a time and beat. Mix in vanilla. In a separate bowl, combine the flour, cocoa, baking soda, and salt. Add this to the wet mixture. Fold in M and M's. Roll dough into balls and place on cookie sheet. Bake for 8-9 minutes.

I don't usually like chocolate cake or cookies, but these surely changed my mind! My boys gobbled these up. Plus, the candy in the dark cookie was just so cute.

Thanks for stopping by and God bless.

Let us not become conceited,

 provoking one another, 

envying one another.

Gal. 5:26

This post is linked to Plucky's Second Thought, Simple Nature Decor,  That DIY Party,
Gingersnap Crafts, and USS Crafty.

Recipe of the Week #223 - Pineapple Fried Rice

Pineapple Fried Rice
3 Tbsp soy sauce
1 Tbsp sesame oil
1/2 tsp ginger powder
1/4 tsp white pepper
2 Tbsp olive oil
2 cloves garlic, minced
1 onion, diced
2 carrots, peeled and diced
1/2 cup frozen corn
1/2 cup frozen peas
3 cups cooked brown rice
2 cups diced pineapple
1/2 cup ham, diced
2 green onions, sliced

In a small bowl, whisk together soy sauce, sesame oil, ginger powder, and white pepper and set aside.
Heat olive oil in a skillet and add garlic and onion. Saute until onions are translucent. Stir in carrots, corn, and peas, cook for 3-4 minutes, until veggies are tender. Add rice, pineapple, ham, green onions, and soy sauce mixture Cook until heated through, stirring constantly.

Note: my bag of frozen corn and peas had green beans, too.

This was the best new recipe I've tried in awhile. I made it on date night figuring that my hubby and I would like it because we love the mixture of ham and pineapple. Boy, was it good! I can't wait to have it again.

Thanks for stopping by and God bless.

The works of the Lord are great

Psalm 111:2

This post is linked to USS Crafty, Tuesdays With A Twist, Between Naps on the Porch, Lil' Luna,
Life With Lorelai, and Crafts a la Mode.

Recipe of the Week #222- Brownie Batter Dip

Brownie Batter Dip
8 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
5 Tbsp flour
5 Tbsp cocoa powder
2 Tbsp brown sugar
1 tsp vanilla
2 Tbsp milk
chocolate chips for garnish

Using a mixer, whip together the cream cheese and butter for 1-2 minutes, until light and fluffy. Add the powdered sugar. Mix well. Add flour, cocoa, brown sugar, vanilla, and milk and mix until smooth. Add additional powdered sugar and/or milk until desired consistency is reached. The dip should be soft enough to easily dip a pretzel in.
Garnish with chocolate chips. Serve with pretzels, graham crackers, or animal crackers.

This dip is just as good as it sounds. I served it with chocolate animal crackers. Yum!

Thanks for stopping by and God bless.

Be exalted, O God, above the heavens,

and Your glory above all the earth

Psalm 108:5

This post is linked to That DIY Party, Gingersnap Crafts, Sugar Bee Crafts,
 and Simple Nature Décor.

Recipe of the Week #221- One Pot Pizza Pasta

One Pot Pizza Pasta
1 lb beef
16 oz rotini
1 onion, chopped
2 cloves garlic, minced
1 cup sliced pepperoni
2 -15 oz jars pizza sauce
2 1/4 cup water
1 cup shredded Mozzarella cheese

In a skillet, add the garlic, onions, and the meat. Cook until meat is browned. Stir in water, noodles, pepperoni, and pizza sauce. Cover and cook for 10-15 minutes until pasta is tender, stirring frequently.

Note: I use the mini pepperoni for this dish.

This is a quick, easy, and delicious dinner! My teenage son has helped make it twice. We serve it with corn and garlic bread. It's a repeat recipe at our house.

Thanks for stopping by and God bless.

I will sing and give praise

Psalm 108:1

This post is linked to Between Naps on the Porch, Life With Lorelai, and Plucky's Second Thought.

Recipe of the Week #220 -Funfetti Cookies

Funfetti Cookies
1 pkg Funfetti cake mix
1/3 cup oil
2 eggs

Preheat oven to 350 degrees. Mix ingredients. Shape dough into 1" balls. Flatten to 1/4" thickness with the bottom of a glass. Bake 8-10 minutes until golden brown.

These are quick to whip up when you're wanting a cookie. They're very good-- and you can take them up a notch by adding frosting once they're cooled.

Thanks for stopping by and God bless.

Commit your works to the Lord,

and your thoughts will be established.

Proverbs 16:3

This post is linked to The Dedicated House, Gingersnap Crafts, The Crafted Sparrow,
and Skip to My Lou.

Recipe of the Week #219- Cauliflower Soup

Cauliflower Soup
1 medium head of cauliflower, broken into bite-sized pieces
2-3 carrots, diced
1-2 ribs of celery, diced
4 1/2 cups chicken stock
8 fresh crimini or white button mushrooms, diced
1 medium onion, diced
1/4 cup butter
2 Tbsp flour
1/2 cup heavy cream
1/4 cup fresh parsley
salt and pepper to taste

In a pot, bring cauliflower, celery, and carrots to a boil in the stock. In a small pan, saute mushrooms and onion in butter until translucent. Add flour and stir constantly for 1-2 minutes. Add one cup of the warm stock to the flour mixture and stir until thick. Pour this into the broth and veggies and stir to combine. Stir in cream, parsley, and pepper to taste. Heat through.

Before you shake your head and pass up this recipe, think again. It is so delicious! My hubby and I loved it and our boys enjoyed it, too. I can't wait to make it again.

I found this recipe here.

Thanks for stopping by and God bless.

Love never fails.

1 Cor. 13:8

This post is linked to Tuesdays With a Twist, My Girlish Whims, A Morning Cup of Joe,
and Between Naps on the Porch.

Recipe of the Week #218- Creamy Chicken Enchiladas

Creamy Chicken Enchiladas
10 (8 inch) flour tortillas
1 small onion, diced
2 cloves garlic, minced
1 lb chicken, cubed
1 Tbsp oil
2 cups shredded Monterrey Jack cheese or Colby Jack blend
1/4 cup butter
1/4 cup flour
1 (15oz) can chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies

Preheat oven to 350 degrees. Grease a 13"x 9" pan.
Heat oil in a skillet, then add chicken, garlic, and onion and cook until no longer pink in the center. Shred chicken. Mix with one cup cheese. Place chicken mixture on tortillas, then place in pan. In a sauce pan, melt the butter. Stir in flour and cook for 1 minute. Add chicken broth and whisk until smooth. Heat over medium heat until bubbly and thick. Stir in sour cream and chilies. Do not bring to a boil. Season with salt and pepper to taste. Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes until golden and bubbly.

Oh. My. Word. These were delicious!!! I love that they call for flour tortillas, which I like much better than corn tortillas. The recipe itself is quite simple and quick to prepare. I'll be making these again soon!

Thanks for stopping by and God bless.

If it is possible, as much as depends on you, 

live peaceably with all men.

Romans 12:18

This post is linked to Plucky's Second Thought, Too Much Time, Life With Lorelai,
 and Simple Nature Décor. 

Recipe of the Week #217- Chocolate Chip Cheesecake Dip

Chocolate Chip Cheesecake Dip
1 (8 oz) block of cream cheese, softened
1 stick of butter, softened
2 Tbsp brown sugar
1/2 tsp vanilla
3/4 cup powdered sugar
3/4 cup mini chocolate chips

Using a mixer, mix together cream cheese, butter, powdered sugar, vanilla, and brown sugar. Stir in chocolate chips. When you refrigerate the dip, it becomes thicker. If desired, you could shape it into a ball and roll it in chopped pecans or mini chips to make a chocolate chip cheese ball.

Serve with chocolate animal crackers or graham cracker sticks.

I served mine with chocolate animal crackers, although it was good enough to just eat with a spoon! I made this to take to a get-together and it was a big hit. I'm telling you, if I could only eat one thing for the rest of my life, this would be in the running for my choice.

Thanks for stopping by and God bless.

For the Lord is good; 

His mercy is everlasting, 

and His truth endures to all generations.

Psalm 100:5

This post is linked to Tuesdays With a Twist, The Crafted Sparrow, and Gingersnap Crafts.   

Recipe of the Week #216- Wiener Winks

Wiener Winks
8 hot dogs
8 pieces of bread
8 pieces sliced American cheese
4-5 Tbsp butter
16 toothpicks

Preheat oven to 350 degrees. Butter all eight pieces of bread and place them butter side down on a cookie sheet. Place one piece of cheese on each piece of bread. Place the hot dogs diagonally across each piece of bread. Fold up the two corners opposite the hot dogs and lay them across holding them with two toothpicks. Bake until the bread is golden and the cheese is melted.

This is such an easy and fun meal. I first ate these back in elementary school in Iowa. I loved them then, and I love them still. These are always a hit with my family.

Thanks for stopping by and God bless.

Stand still and consider the wondrous works of God.

Job 37:14

This post is linked to Simple Nature Décor, Between Naps on the Porch,

Too Much Time, and Plucky's Second Thought.  

Recipe of the Week #215- Monster Cookie Dough Dip

Monster Cookie Dough Dip
1 pkg cream cheese, softened
1/2 cup butter, slightly softened
1 cup creamy peanut butter
2 cups powdered sugar
3 Tbsp brown sugar
1/4 tsp flour
1 tsp vanilla
2 1/2 cups quick oats
2/3 cup plain M and Ms
1 cup semi-sweet chocolate chips

Beat the cream cheese, butter, and peanut butter until smooth. Add the powdered sugar, brown sugar, flour, and vanilla. Mix in the oats- you may use more or less here depending on how thick you'd like the dip. Add the chocolate chips and M and Ms. Store in the fridge until serving. Dip will firm up in the fridge. Serve with pretzels, graham crackers, or apples.

This dip is as good as it looks! I served mine with plain animal cookies. Definitely a treat to share!

Thanks for stopping by and God bless.

Be kindly affectionate to one another with brotherly love

Romans 12:10

This post is linked to My Girlish Whims, The Crafted Sparrow,

 The Dedicated House and Wake Up Wednesday.

Recipe of the Week #214- Crock Pot Creamy Sweet Potato and Butternut Squash Soup

Crock Pot Creamy Sweet Potato and Butternut Squash Soup
1 lb sweet potatoes, peeled and cut into 1" cubes
1 lb butternut squash, peeled and cut into 1" cubes
1/2 cup chopped onion
1 can (14 oz) chicken broth, divided
1 stick butter, cubed
1 can (13 1/2 oz) coconut milk
1/2 tsp ground cumin
1/2 tsp ground red pepper, or more to taste
1 1/2 tsp salt
3-4  green onions, finely chopped

Combine sweet potatoes and squash, onions, half of chicken broth, and butter in a Crock Pot. Cover and cook on high for 4 hours. Puree until smooth in blender, 1 cup at a time, returning each cup to the Crock Pot. Stir in remaining broth, coconut milk, and seasonings. Cook on high until heated through. Serve sprinkled with green onions.

I made this soup for my hubby and I on date night (because I knew my boys wouldn't be too keen on it). It was so wonderfully smooth and creamy. I would say that next time I make it, it needs to be in addition to a meal, not just the meal. It wasn't a hearty enough soup to carry the meal on its own. That being said, it's definitely a repeat recipe!

Thanks for stopping by and God bless.

Let love be without hypocrisy. 

Abhor what is evil. 

Cling to what is good.

Romans 12:9

This post is linked to Tuesdays With a Twist, I Gotta Create, Gingersnap Crafts, and Skip to My Lou.