Home Cooking...

So this year I'm trying to be more conscientious about menu planning and eating at home.  So far so good.  We've eaten out once and that was when we were out of town, not bad considering we're on day 10... I have to say I'm pleased.  Okay my picky eaters not so much considering Mom always caved and picked up drive thru for them several times a week.  Well this year I'm going with a try it or make yourself some toast or cereal :)

This week i tried this Chicken Tetrazzini recipe over at Lil Luna.  I have to say it was a hit even with my pickiest one.  Served with a side of garlic bread and dinner was done.  The only modification I made was adding some Paprika and Parsley to the sauce mixture.  Yummy!  Hope your family enjoys this as much as mine...Bon Appetite!

As always, there are "Hints Of Happiness" all around us.

Happy Creating!

Good Homecooking...

The last few days have been rough!  We have been living in this polar vortex of sorts with below zero temps and wind chills.  Kids have loved the extra days off school but my hibernation instinct sets in and I crave warm gooey home cooked meals.  Usually with schedules and the general busyness of life we tend to be a grab and go kind of family.  My idea of cooking is prepackaged heat & eat or hit the restaurant on the way home.  With all this extra time on my hands and no one wanting to go outside including my beloved Lilly....Momma did some cooking.

Here's my latest creation.  Creamy Chicken Casserole...I combined two recipes to suit my needs and here is what I came up with.  Yummy Goodness!!!

Recipe...

4 Chicken Breast Cooked & Shredded

2 Bullion

4 Cups Water

1/2 Cup Milk

2 Cans Cream Of Chicken

1/2 Chopped Onion

1/2 Cup Rice

1 Stick of Butter plus 2 Tablespoons

1 Box Herb Stuffing

12 Ritz Crackers Crushed

Cook chicken in water and bullion to create a stock.  Remove chicken and shred.  Remove 2 Cups Stock and leave remainder in skillet.  Add onion & rice to skillet and saute until tender.  Add 1 can cream of chicken to mixture.  In Saucepan melt 1 stick of butter and add stuffing mix, stir until combined.  To create sauce, add 1 can cream of chicken to the  reserved stock with 1/2 cup of milk and whisk.  Preheat oven to 350 degrees. Spray Casserole or Baking Dish with Pam.  Layer chicken, rice mixture, stuffing mixture, repeat.  Top with sauce.  Melt remaining butter in saucepan and add crackers, mix.  Finally, sprinkle cracker topping over casserole and bake for 40 minutes.

Hope you enjoy this Hearty Home Cooked Meal as much as we did.  It is definitely a keeper and one that sent us all back for seconds :)

Fall Makes Me Crave Chili....

Fall Troop Camp, October 2012

Wow has it really been nearly a month since I've posted.  Things here were in high Girl Scout mode as I took my troop on their first camping adventure.  It was a success and a great time had by all!  Troop Leader Donna even survived the hike just 7 weeks after having knee surgery.  Here is my awesome crew at the Archery Range.  I am so proud of my girls jumping in and wanting to help and try new things. 

It was the perfect Fall Weekend!

Speaking of Fall....  One of my favorite meals is Crockpot Chili and have I got a recipe to share with you.  I orginally got this from Kraft Foods quarterly magazine and I've been making it for years.  I've adapted it a bit over time, as most of us do with a beloved recipe.  I even won 2nd place in a Chili Cookoff at church one year.  The great thing was, I was the only one with corn in my chili....well the following year at least five people added corn.  It really is the perfect complement.  You can link to the Kraft Foods recipe from here  http://www.kraftrecipes.com/recipes/slow-cooker-hearty-beef-chili-111270.aspx for the original recipe.  Below is my adaptation.

Here are the ingredients...

1 lb.  lean ground beef

1 small onion, chopped

1 tbsp minced garlic

1 can (16 oz.)  dark red kidney beans, rinsed

1 can (16 oz.)  light red kidney beans, rinsed

1 can (16 oz.)  black beans, rinsed

2 cans  (15 oz.)  tomato sauce

1 can (14.5oz.) petite diced tomatoes or 1 jar (16 oz.) of Mild Salsa

1 cup  frozen corn

2 tbsp chili powder

Brown ground beef, sautee in onion and garlic, drain.  Add meat mixture to crockpot, add in canned indegrents.  Stir in chili powder and frozen corn.  Cook on high for 4 -5 hours or low for 5-6 hours.  Serve topped with mild cheddar shredded cheese and oyster crackers.  Enjoy!

Looking for a meatless alternative.  I have sauteed the onion and garlic with my diced tomatoes, then just follow the rest of the cooking directions.  Makes for a great vegetarian option.

I am so excited!  This what's cooking in my crockpot right now.  House smells YUMMY!  Can't wait for my dear hubby to get home so we can enjoy one of our all time fall favorites.

Have a blessed day!

Donna