Tuesday, November 30, 2010

Chicken Pillows

This recipe is per request of a dear friend of mine. when we had these for a church function recently I remembered how much I loved them! Though we usually use cooked chicken, we recently made them using cooked turkey instead, so that we could use up that left over Thanksgiving Turkey. Let me just tell you, these are a little bite of Heaven! I LOVE them, and ALL my children ate them (which means they past the kid test). Let me know what you think. :)

Chicken Pillows

16 oz. cream cheese, softened (2 blocks)
4 T. butter
3 C. cubed or shredded chicken (I chop mine fairly small)
1/3 C. mushrooms
1/3 C. green onions, sliced
3 packages refrigerated crescent rolls
1/2 C. melted butter
1 box crushed Stove Top Stuffing mix
1/8 c. pecans

1 can cream of chicken soup
1 c. sour cream
1 chicken bullion cube

Mix cream cheese, butter, cooked chicken, green onions, and mushrooms
Roll out the two triangles (rectangle), squishing the perforated edges together, on a floured board. Cut them in half making two rectangles. I roll them all out at the same time and stack them. Put a medium sized cookie scoop full (about 2 TBL.) of the filling on a rolled out crescent roll. Tuck corners over the top of the mixture and roll. Repeat until you roll them into a ball. Coat ball in the melted butter, and then roll it in the crouton, pecan mixture until it is evenly coated.

Bake 15-20 minutes at 350 degrees. Makes 24 in a 9x13 dish. It made two meals for our family! :D

For sauce, heat cream of chicken soup, sour cream, and chicken bullion and serve over the top of the chicken rolls. You can also use regular chicken gravy or no gravy at all.

Monday, November 29, 2010

Chicken (Turkey) and Black Bean Burritos

Here is another great way to use up those turkey left overs! This recipe comes from the Betty Crocker website which can be found here

Chicken and Black Bean Burritos
1 box (7.6 oz) Old El Paso® Spanish rice
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 package (1 oz) Old El Paso® taco seasoning mix
2/3 cup water
1 can (15 oz) Progresso® black beans, drained, rinsed
1 medium red bell pepper, chopped (1 cup)
1/3 cup sliced green onions (about 5 medium)
1/2 cup chopped fresh cilantro
1 package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package
1 1/2 cups shredded Cheddar cheese, taco-seasoned cheese blend or Mexican cheese blend (6 oz)
Guacamole, Old El Paso® Thick 'n Chunky salsa and sour cream, if desired

1. In 3-quart saucepan, make rice as directed on package, omitting butter.
2. In 10-inch skillet, heat oil over medium-high heat 1 to 2 minutes. Add chicken; cook 3 to 4 minutes, stirring occasionally, until no longer pink in center (or just used diced cooked turkey). Stir in taco seasoning mix and water. Cook 3 to 4 minutes, stirring occasionally, until most of liquid is absorbed.
3. Stir chicken mixture, beans, bell pepper, onions and cilantro into hot rice mixture. If necessary, cook until hot, stirring occasionally.
4. Spoon slightly less than 1 cup chicken mixture down center of each warm tortilla. Top with cheese. Fold bottom of each tortilla 1 inch over filling. Fold in sides, overlapping to enclose filling. Fold top over sides. Serve with guacamole, salsa and sour cream.

Sunday, November 28, 2010

Home-Style Turkey and Biscuit Casserole

1 can (10 3/4 oz) condensed cream of celery soup
1/2 cup milk
2 cups Green Giant® frozen mixed vegetables (from 1-lb bag)
2 cups cubed cooked turkey
1 cup chive-and-onion sour cream
1/4 teaspoon poultry seasoning
4 Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)

1. Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, mix soup, milk and vegetables. Heat to boiling over medium heat, stirring occasionally to prevent sticking.
2. Stir in turkey, sour cream and poultry seasoning. Cook and stir just until thoroughly heated. Spoon into baking dish. Arrange frozen biscuits over hot mixture.
3. Bake uncovered 30 to 35 minutes or until biscuits are golden brown.

Saturday, November 27, 2010

Hawaiian Haystacks

Today we used our left over (dark meat) turkey, to make Hawaiian Haystacks. Yummy! It made a whole new meal! Now, I know to those of you who have never had them, you might be thinking, "YUCK!" But to those of us who have had them, WE know the Yum factor!

Hawaiian Haystacks
crispy chow mein noodles (found in the oriental section of your local grocer)
3 C. cooked white rice
2 cans condensed cream of mushroom soup + one can of milk
2 C. diced cooked turkey
3 C. grated cheddar cheese
1 C. chopped onion
2 med. tomatoes,diced
4 celery stalks, sliced
1 can pineapple tidbits (we use the juice too)
1 bell pepper chopped
flaked coconut a couple of TBLS. per person
1 small can sliced olives
16 oz. container of sour cream
1 jar maraschino cherries

If you haven't done so already, cook your rice. Then heat up your cream of mushroom soup and milk, then toss the diced turkey in. Chop, dice, and slice away if you haven't done that already! Then... you layer (like a layered salad). Noodles, rice, soup, cheese, onion, bell pepper, tomatoes, celery, pineapple (Add a little pineapple juice to the pile, it's delicious!) coconut, olives, sour cream, and top it with a cherry. It is amazing! And a whole new way to use your turkey. :D

Shepherds Pie

6 Cups leftover mashed potatoes
2 cans green beans, drained(3-4 cups)
3 cups diced cooked turkey- if your sick of of turkey use 1.5 lb. seasoned, browned ground beef
2 cans Campbell's chicken gravy (or use your leftover gravy, about 3 cups)
2 C. grated cheddar cheese

Heat oven to 375 degrees. Spread mashed potatoes in the bottom of a 9x13 pan. Spread green beans on top of the potatoes. Layer turkey (or ground beef) on top of the green beans. Pour gravy over the top of the turkey, green beans, and potatoes. Sprinkle cheddar cheese evenly over the top.Bake for 30 minutes, or until hot and bubbly. Cool slightly before serving.

Friday, November 26, 2010

Rice With Goodies

I hope everyone had a fantastic Thanksgiving, full of wonderful food, friends, and family. Ours was awesome! Smaller this year, but that is kind of what we wanted. The food was fabulous, like always! The company, so fun. I think Thanksgiving will always be my favorite holiday.
Anywho, now you have all these leftovers. What is one to do with them? Well here is a yummy recipe I stumbled upon a few years back. My kids ate it, which means it's YUMMY! The nice thing about this recipe is you can adapt it to fit your family. :)

Rice With Goodies
from the kitchen of: DOREEN F.

3 cups water
1 1/2 cups uncooked white rice
3 slices bacon (I use bacon bits in a bag, found in the salad dressing section)
1/2 onion, chopped
2 stalks celery, diced
1 carrot, chopped
1/2 cup frozen peas
1 cup fresh mushrooms, sliced
1/2 cup slivered almonds
1/2 cup raisins
1 apple - peeled, cored and diced
1 cup cooked, chopped turkey meat
1 teaspoon chicken bullion
3 tablespoons soy sauce
1/2 cup chopped parsley
ground black pepper to taste

1. In a medium saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Mix the onion, celery, carrot, peas, mushrooms, almonds, raisins and apple into the skillet. Slowly cook and stir over medium heat until tender. Mix in the turkey, chicken soup base, soy sauce, parsley and pepper. Mix in the rice. Serve hot.

Wednesday, November 24, 2010

Pumpkin Cheesecake Brownies

Can I just say I am a huge Betty Crocker fan. If you are using a mix (even as a base) it is seriously the best way to go! Anywho, I made these for a church function not to long ago. Have mercy, they are soooooo good! I got the original recipe off of the Betty Crocker website.


I need to warn you, if you are using a smaller baking dish, 8x8 or 9x13 for a double batch, you will need to increase the baking time. I doubled my recipe and it took a LONG time to bake. Just a warning, but they are oh so worth the wait. These were so good, I made some for my family too. They are so good, we couldn't stay out of them!

Pumpkin Cheesecake Brownies
1 box Betty Crocker Brownies (I used dark chocolate)
½ cup vegetable oil
¼ cup water
2 eggs

1 package (8 oz) cream cheese, softened
1/2 can canned pumpkin (not pumpkin pie mix)
1 egg
6 tablespoons sugar
1 teaspoon ground cinnamon
pinch of ground nutmeg

1.Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. In small bowl, beat all filling ingredients with electric mixer on low speed until smooth. Set aside.
2.Make brownie batter as directed on box, using ½ cup oil, ¼ cup water and the 2 eggs. Spread 2/3 of the batter in pan. Spoon filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Cut through batter several times with knife for marbled design.
3.Bake 50 to 60 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely. Store covered in refrigerator.

Tuesday, November 23, 2010

Pumpkin Pie Cake

Pumpkin Pie Cake is a "must have" for Thanksgiving dessert. Mush better than any pumpkin pie I've ever had. I have heard it called a few different names, Pumpkin Dump Cake, Pumpkin Surprise, Pumpkin Pie Strusle, Pumpkin Crunch Dessert; what ever you call it, it's good. There are different variations/ways to make it but this is my favorite recipe. It takes the cake. It is one that I am so glad I have and I am sure will be past down through the generations.

Pumpkin Pie Cake

1st: (Crust)
1 pkg. B. Crocker's Golden Vanilla Super-Moist Cake mix
Set 3/4 cup of mix aside, to the rest of cake mix, in a bowl, add:
1/2 C. melted butter (no substitutes)
1 beaten egg
3 T. flour
Mix well and press "dough" into sprayed 9 X 13 pan.

2nd Mix: (filling)

1 Large can pumpkin (29 oz.)
2 beaten eggs
1/3 c. packed brown sugar
3/4 c. white sugar
2/3 c. milk
1 1/2 t. cinnamon
1/4 t. nutmeg (or 1/2 t. allspice can be used instead
1/4 t. cloves of these last two spices.)
Pour evenly over dough crust layer.

3rd in seperate bowl. Mix: (topping)
3/4 c. reserved cake mix (from 1st step)
1/4 C. flour
1 t. cinnamon
1/3 c. sugar
Stir well. With a pastry blender add
1/4 C. soft butter
Mix till crumbly & sprinkle over pumpkin layer in pan.

Bake at 350 degrees for about 55-60 minutes. Wait a few minutes before serving (if you can :) ) or it will be too soft.

Monday, November 22, 2010


Want to spice up your Box-O-Stuffing? Try adding a little extra water and some craisins to your Stove Top. Mmmmmm. Nice.

Friday, November 19, 2010

Sweet Potato Crunch

I got this recipe from my darling sister in-law Penni. One bite and I told her, "You have GOT to give me this recipe!" It may, quite possibly, be the best thing I have ever eaten!

This is our HAVE TO HAVE dish for Thanksgiving! This is the dish that EVERYONE requests. It is just as good as dessert but we call it a vegetable so that we can eat more of those Thanksgiving yummies, right??? ;)

Recently, when I went to CO for my grandma's funeral, my cousin told me, "I have all the stuff to make that Sweet Potato recipe you make, you should make it!" And so I did. How could I say no? I positively adore them.... and they put up with me and my crazy kids for the weekend!

Anyway, enough going on about this delectable bit of Heaven. If this dish does not adorn your Thanksgiving table, you are seriously missing out.

Penni’s Sweet Potato Crunch
1-40 oz. can AND 1-29 oz. can Sweet potatoes/yams, drained
1 C. Brown Sugar
1 C. Melted Butter
½ C. Coconut (optional, if you are one of those people that really hate coconut)
½ C. Milk
1 tsp. Vanilla

Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray. Beat all the ingredients together with an electric mixer. With a large spoon, smooth sweet potatoes in to prepared pan.

1 C. Flour
1 C. Melted Butter
2 C. Sugar
2 C. Chopped pecans
Mix together and crumble over top of sweet potatoes. Bake at 350 degrees for 30 minutes.

Wednesday, November 17, 2010

Caramel-Drizzled Pumpkin Poke Cake

I stumbled across this recipe today on the Betty Crocker website and it looked like something I would really like to try.... with the exception of a few of my tweaks. The recipe I posted is my version. To get the original recipe you can visit the link below.


Pumpkin Spice Cake

1 box Betty Crocker spice cake mix
1 small box pumpkin spice Jello pudding mix
1/2 can (from 15-oz can) pumpkin (not pumpkin pie mix)
1 cup water
1/3 cup butter, melted
4 eggs


1 can (14 oz) sweetened condensed milk
2 jars (12oz each) hot fudge topping~ personally, I'm going to make my own fudge topping
1 (8 oz) container Cool Whip
1/4 cup chopped pecans, toasted
1/2 cup caramel topping ~ I'm going to make my own caramel topping too.

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
2. In large bowl, beat cake mix, pudding mix, pumpkin, water, melted butter , and eggs with electric mixer on low speed until moistened. Beat 2 minutes on medium speed. Pour into pan. Bake 25 to 30 minutes or until cake springs back when touched lightly in center.
3. Immediately poke cake every inch with handle of wooden spoon halfway into cake. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake, about 5 minutes.
4. Meanwhile, place hot fudge in medium microwavable bowl. Microwave uncovered on High 15 to 30 seconds or until smooth. Spoon and spread over cake, pressing slightly into holes. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
5. Spread Cool Whip over top of cake. Sprinkle with pecans.
6. Just before serving, drizzle caramel sauce over each serving of cake. Store cake loosely covered in refrigerator.

Wednesday, November 10, 2010

Herb Roasted Turkey

This recipe I borrowed from allrecipes.com and comes from the kitchen of Lisa Hamm. If you are nervous about cooking the turkey for your Thanksgiving Dinner this year, this recipe is great! Our turkey always turns out moist and flavorful. Not dry and bland like some grouchy turkeys can be. Remember to give your turkey plenty of time to thaw. And allow extra time for baking (like an hour.... or two).

1 (12 pound) whole turkey
3/4 cup olive oil
2 tablespoons garlic powder
2 teaspoons dried basil
1 teaspoon ground sage
1 teaspoon salt
1/2 teaspoon black pepper
2 cups water

1 Preheat oven to 325 degrees F (165 degrees C). Clean
turkey (discard giblets and organs), and place in a roasting
pan with a lid.
2 In a small bowl, combine olive oil, garlic powder,
dried basil, ground sage, salt, and black pepper. Using a
basting brush, apply the mixture to the outside of the
uncooked turkey. Pour water into the bottom of the roasting
pan, and cover.
3 Bake for 3 to 3 1/2 hours, or until the internal
temperature of the thickest part of the thigh measures 180 degrees
F (82 degrees C). Remove bird from oven, and allow to
stand for about 30 minutes before carving.

Monday, November 8, 2010

Frog Eye Salad

Well if the name doesn't scare you off, this is really a yummo salad. Cool Whip, pasta, marshmallows,and fruit make this quite the yummy salad.

1 1/3 C. Acini de Pepe, uncooked
1 20 oz can of pineapple chunks in juice, drained. (set juice aside)
1 ¾ C. Milk
¼ C. Sugar
1 pk. (4 servings) Vanilla instant Pudding
1 8oz. Can crushed pineapple, drained (set juice aside)
2 11oz cans Mandarin Oranges
8 oz. Coolwhip, thawed
3 C. Miniature Marshmallows
½ Coconut
1 Small Jar Marchino Cherries

Cook pasta as directed on package, drain and rinse with cold water. Drain again well. In a large bowl add ¼ c. reserved pineapple juice, milk, sugar, and pudding mix; beat with a wire whisk until well blended. About 1-2 minutes. Add pasta to pudding mixture, stir gently. Let stand 10 minutes. Add crushed pineapple and pineapple chunks, oranges, cherries, whipped cream, marshmallows, and coconut. Mix gently, cover and refrigerate over night.

Sunday, November 7, 2010

Broccoli & Cauliflower Salad

I got his yummy salad recipe from my cute sister in-law. If you are looking for a different kind of salad to take to Thanksgiving dinner, here is a great one to consider.

1 Head of Cauliflower
2 Heads of Broccoli
1 Red Onion sliced
1 lb. Bacon cooked and cut in to bits
1 C. Mayonnaise
2 TBLS. Mustard
2 TBLS. Sugar
Parmesan Cheese
1 C. raisins
1/2 C. slivered almonds

Cut off the bulbs of the broccoli and cauliflower. Place in large bowl. Add sliced onion, bacon bits, raisins, and almonds. In another bowl combine mayonnaise, mustard and sugar. Pour over the broccoli and cauliflower. Add Parmesan to taste. Cover and chill for at least 4 hours.

Saturday, November 6, 2010

Rainbow Jello

This recipe comes from my sweet mother in-law. She brings it every year for Thanksgiving Dinner. Let me just tell you, if you want to be very popular with the kiddos attending your Thanksgiving dinner, then this is a recipe that you want to bring! This is a wonderful tradition to start with the wee ones!

Rainbow Jello

6 (4oz.) Boxes of flavored jello (red through purple) you may do less jello flavors if you like
1 ¼ cups boiling water for each box of jello
32oz. sour cream or plain yogurt
8 oz. container of Coll Whip

We start with grape jello first, because for some reason, it doesn’t mix as well with the sour cream/yogurt, and it hides well at the bottom of the pan. :o)
Empty 1 pkg. jello into 1 ¼ cups boiling water in liquid measuring cup. Stir ( about 1-2 minutes) until completely dissolved. Pour half of the dissolved jello into another bowl. Gradually stir in ¼ cup of the sour cream or yogurt. Spread the yougurt/ jello mixture in to a 9X13 glass baking dish. Refrigerate about 20-30 minutes or until set. Leave the clear jello on the counter while the creamy jello is setting. When creamy layer is set, pour a clear jello layer over the creamy layer. Refrigerate about 20-30 minutes or until jello layer is set is set.
My mother in-law lets the first 2 layers (grape layers) sit over night so that the jello layers set quicker.
REPEAT process with each remaining jello flavor to create a total of 12 alternating clear and creamy gelatin layers.
REFRIGERATE until firm. We do this at least a day in advance and let it sit over night. Top with cool whip and serve chilled. Store leftover jello, covered in the refrigerator.

Thursday, November 4, 2010

Anjella’s Hot Spinach & Artichoke Dip

Oh my goodness, this is one of my favorite things to eat, well anytime, but especially at Thanksgiving. Momma have mercy, this is good! This tastes wonderful served with corn tortilla chips or Rosemary Triscuits.

1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry.
1 (14 ounce) can artichoke hearts, drained and chopped
2 cloves garlic, minced
1/2 cup real mayonnaise (NO MIRACLE WHIP)
2 (8 ounce) packages cream cheese, softened
2(5 oz.)packages "Grated Fancy Parmesan Cheese Blend" (Wal-Mart)Divided
Salt & Pepper to taste

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9X13 inch baking dish.

In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach garlic , and one bag of parmesan cheese blend. Season with salt & pepper.

Spread evenly into the prepared baking dish. Top with second bag of shredded Parmesan cheese blend.

Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned. Serve hot.

Wednesday, November 3, 2010

Glazed Carrots

1 ½ lb.Baby carrots
1/3 C. Packed brown sugar
2 Tbl. Butter
½ tsp. Salt
½ tsp. Grated orange peel.

Heat 1 inch water to boiling in 2 quart sauce pan. Add carrots. Heat to boiling. Reduce heat. Simmer uncovered 6-9 minutes or until crisp-tender; drain and set aside.Cook remaining ingredients in a 12-inch skillet over medium heat, stirring constantly until bubbly.Stir in carrots. Cock over low heat about 5 minutes, stirring occasionally, until carrots are glazed and hot.

Tuesday, November 2, 2010

Homemade Dinner Rolls

Nothing says LOVE like hot homemade bread. If you have been assigned dinner rolls for Thanksgiving Dinner, see how these babies bake up for you. :)

2 1/4 cup warm water
4 teaspoons yeast
6 Tablespoons Sugar
1/4 cup powdered milk

Combine, cover and set aside for 5 minutes

6 Cups flour
1 TBL. salt
6 TBL. melted butter

Meanwhile combine flour, and salt in a large bowl or bread mixer and stir. When milk mixture has risen, add it and the melted butter to the flour mixture. Kneed well . Let stand in a warm spot for 45 minutes to an hour or until doubled. Kneed again and shape in to balls. Place in greased pan, cover with a dishtowel, and let stand another 45 minutes in warm oven. Remove towel, heat oven to 350, with rolls still in the oven. Bake 15-20 minutes or until golden brown. Remove from oven, brush with butter, and serve.

Monday, November 1, 2010

Thanksgiving Recipes

Many of you have been looking for some great recipes to bring with you to Thanksgiving Dinner. Well all month long I will be adding some of our family's Favorite Thanksgiving recipes. From our home to yours, we hope you enjoy. :)