Meatloaf

I like meatloaf. My favorite recipe for meatloaf calls for ground beef, onions, ketchup, mustard, oats and a bunch of other yummy things. However, every time I make it David asks me if next time I could just make his mom's meatloaf. Finally after several times of just thinking that the recipe was close enough, I called up his mom to find out exactly how she makes her meatloaf. The following is her recipe, and is David's favorite meatloaf by far. 

Meatloaf
Source: Sue Peaden

Ingredients:
1 lb hamburger
1 egg
1 can tomato sauce
12-16 saltine crackers
Salt, pepper, onion salt, garlic salt (abt. 1/4-1/2 tsp each?)

Combine all ingredients and pat into an 8x8 pan. Bake at 350 for 1 hour.

David doesn't like any sauce on his, but I spread ketchup on the top of mine. Enjoy!

Scalloped Potatoes

I love scalloped potatoes but always made them from a box. David has asked me to make his mom's scalloped potatoes several times, and I'm pretty sure that I have - but I'm finally getting the recipe written down and saved. They are really very easy and extremely delicious. David loves to eat them with his mom's Meatloaf. 

Scalloped Potatoes
Source: Sue Peaden

Ingredients:
8 potatoes
2 cans cream of chicken soup
1 can milk
1 tsp Worcestershire sauce
Salt
Pepper
Onion Salt
Garlic Salt
Cheese

Directions:
Peel and slice potatoes. You want them to be fairly evenly sized and at least 3-4 deep. Mix cream of chicken with milk and season with salt, pepper, onion salt, garlic salt and Worcestershire sauce. Top with ample amounts of cheese.

Bake at 350 for 1 hour and 15 minutes or until potatoes are soft and cheese is melted.

Triple Chocolate Bunt Cake

My mother-in-law makes this delicious bunt cake that she calls Death by Chocolate cake. It's always a crowd favorite and there is never anything more than crumbs left over. It comes out of this little paper recipe book that she has and we all love it. I finally got my act together and called her up to get the recipe for a party that I was hosting and I'm so glad that I did. I renamed it, because you use three different chocolate ingredients and I think that it rolls off the tongue nicely. 

Triple Chocolate Bunt Cake

Source: Sue Peaden 

Ingredients: 

1 chocolate cake mix

1 small instant chocolate pudding mix

3/4 cup sour cream

4 eggs

1/2 cup water

1/2 cup oil

1-2 cups of chocolate chips

Directions:

Grease and flour a bunt pan. (This cake will sometimes fall apart if you don't grease it well - so be generous). In a medium mixing bowl, combine eggs, sour cream, water, and oil. After mixed thoroughly, add pudding and cake mix. Stir in chocolate chips and pour into bunt pan. Bake for 45-55 minutes at 350 degrees. Remove from oven and let cool for no more than 5 minutes before flipping the bunt pan over to remove cake. Top with a light sprinkling of powdered sugar. Enjoy!

Sweet & Sour Chicken

When I was in high school, I made a cookbook for a Young Women in Excellence project. It was titled "A Recipe Book of Favorites". I collected all of my favorite recipes for breakfast, lunch, and dinner - typed them up and put them in a binder. That binder went to college with me and I have been grateful for it many many many times. However, in the almost-five years that David and I have been married - I've never once made this dinner for us. (Something to do with the fact that David doesn't like pineapple, soy sauce, or chinese food.) However, I've thought of it often and this week when I had a couple of peppers that needed to be used I decided to pull it out. Oh. My. Goodness. I can't believe that I have let so many years pass without enjoying this delectable goodness. I love it. I was immediately reminded why it made it into my recipe book of favorites. I'm pretty sure that the recipe came out of my family's old tattered copy of the Betty Crocker Cookbook. I love that cookbook. The pages are covered in grease/food and are all falling out but it has some of the most wonderful recipes. The new book isn't nearly as good. David didn't love it - for the reasons listed above - but he loves me and told me that I could make it whenever I wanted. Which I will be doing again soon. If you are looking for a delicious and fairly easy meal - this is it. SO good.  

Sweet & Sour Chicken
Source: Betty Crocket Cookbook/The Walker Family

Ingredients:
2 large chicken breasts
2 Tbs vegetable oil
1 can pineapple chunks, drained (reserve syrup)
1/2 cup packed brown sugar
1/2 cup vinegar
1 tsp salt
2 tsp soy sauce
2 carrots cut diagonally into thin slices
1 red or green bell pepper, cut into 3/4" pieces
1/4 onion chunked

Directions:
Cut chicken into 3/4" pieces. Heat oil in fry pan(I use a high edged electric skillet),  add chicken and brown. Right before chicken is done, add onions. When onions are slightly see-through, remove onions and chicken, set aside and keep warm.

Add enough water to reserved pineapple syrup to measure two cups. Heat syrup mixture, brown sugar, vinegar, salt, soy sauce, and carrots in fry pan. Reduce heat, cover and simmer until carrots are crisp-tender (about 6 minutes). Mix cornstarch and 2 tbs cold water; stir into sauce. Add chicken, pineapple, and green/red pepper. Heat to boiling, stirring constantly. Serve warm.

Caramel Apple Slices

I love caramel apples, however, I'm always a little disappointed in them for two reasons: they are hard to eat and they don't have the right apple to caramel ratio. These Caramel Apple Slices solve both of those problems and make a yummy and fun fall treat!  

Caramel Apple Slices

Ingredients: 

5 apples 

1 bag of caramels

1 cube chocolate almond bark

Directions: 

Cut apples in half and scoop out core. Melt caramel according to package direction. (Remove wrappers, place in microwave safe bowl with 1 tbs water, stir every 30 seconds until caramels melt.) Spoon melted caramel into the hollow apple and place in fridge to set up. Just prior to serving, cut apples into slices (this can get tricky - if the caramel pops out of the core just set it back in - it will set up nicely). Melt almond bark in microwave then transfer to a plastic baggie. Snip a small hole in the corner and drizzle over each apple slice. Enjoy!

 (Tip: Refrigerate until serving. It will make the caramel a little hard- but otherwise the caramel will start to melt like in these pictures. Originally the caramel was at the same level as the chocolate.)

Chocolate Cool-Whip Birthday Cake

I found this recipe when I was looking for the perfect birthday cake for my baby's first birthday. It turned out fabulously! We all loved it so much, but when David's birthday rolled around and he requested the same cake - I knew it was a real winner. And SO yummy. 

Chocolate Cool Whip Birthday Cake
Source: My Stubborn Miss (She has awesome step by step pictures that are really great. I'd recommend jumping over to her website to check them out.)

Ingredients:
1 tub of COOL WHIP Whipped Topping
1 box chocolate cake mix (and the ingredients listed on the box)
Melting chocolate or Almond Bark

Directions: 

Mix the chocolate cake batter according to the instructions on the box. Bake in 8- or 9-inch rounds and let cool. Slice each round in half to make four circular cakes. (If you happen to break one, don't worry, you can put it back together with your melted chocolate.) 

Melt your chocolate according to the package directions and spread it between the layers of cake you just cut apart, then reassemble the two round cakes to create two circular cakes with a layer or chocolate in the middle of each one. Let cool. 

Assemble the cake with COOL WHIP between the two cakes, then frost all over the outside. Top with sprinkles.

Want to see a flashback to Lydia's first Birthday party? I made a large cake for everyone else and a small cake just for her. It was so fun and really did turn out perfectly. I dare say this cake is a new family favorite! 

Hot Spinach Artichoke Dip

This is one of my all time favorite party appetizers. I love the taste and texture. It's delicious with toasted baguettes or tortilla chips. The only sad part is that David doesn't like it - so I only really make it to take to a party where there will be other people who enjoy it as well. However, I just learned that it freezes really well, so I may just start making a batch and then freezing it in small portions so I can eat them whenever I'm in the mood. There are a million recipes out there but this one is fairly simple and so so good. (Also, I sometimes replace the mozzarella with cheddar if I want to keep my costs low.) 

Spinach and Artichoke Dip

Source: Adapted from My Epicurean Adventures

Ingredients:
8 oz cream cheese

1/2 cup sour cream
1/2 cup mayo
1 cup grated parmesan cheese
1 cup shredded mozzarella cheese
14 oz marinated artichokes, chopped
1 box (10 oz) frozen chopped spinach, thawed and drained
* You can also saute fresh spinach and garlic instead of using frozen spinach.

Directions:
Chop artichokes and spinach. Mix all the ingredients in a bowl and transfer to baking dish. Top with parmesan cheese. Bake at 350 degrees F for 20-30 minutes, uncovered.

Ranch Chicken and Rice Soup

I found this from one of my favorite food blogs, Picky Palate. Its recipes are aimed at finding yummy foods that even picky eaters will like. We made it on a nice rainy fall evening and loved it very much. It's got a nice flavor and is super filling. Perfect when you need something delicious to warm you up.

Ranch Chicken and Rice Soup
Source: Picky Palate

Ingredients:
2 Tablespoons olive oil
1 medium onion, finely chopped
2 large carrots, peeled and sliced
3 stalks of celery, chopped
3 Tablespoons fresh minced garlic
2 large boneless skinless chicken breasts
3 Cups cooked rice
2 cans chicken broth
1 Tablespoon dry Ranch Dressing seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 Tablespoons Dijon Mustard

Directions:
Heat oil in a medium sized pot over medium heat. When hot, saute onion, carrots and celery for 7-10 minutes or until softened slightly. Stir in garlic and cook for 1 minute. Stir in chicken breast and rice then pour in chicken broth. Stir, then season with ranch seasoning, salt, pepper and add in Dijon. Reduce heat to low and simmer until serving. Taste and season accordingly.

Southwest Chicken Soup

My little sister Melissa introduced us to this recipe and it was an instant hit. My favorite thing is that you can double the chicken/bean mixture and freeze it for an easy weekday meal! Just defrost and add some chicken broth. We had a bad experience with a few recipes calling for salsa verde, and so I was skeptical even though this recipe technically calls for "Green Salsa." (Is that the same thing? We don't know.) But I was pleasantly surprised at the nice flavor, definitely not too spicy. Yum! 

Southwest Chicken Soup
Source: Melissa Walker

Ingredients:
2 cups shredded chicken
1 TBS El Paso Taco Seasoning
1 can White Beans, mashed
1/2 cup Green Salsa
1 red pepper, diced
34 oz chicken broth

Directions:
Cook and shred chicken. Place shredded chicken in frying pan, add taco seasoning and brown. Drain and mash white beans. (When mashing the beans, mash them really well. The inside of the beans serves to thicken the soup so you want all of the skins broken and mashed together.) Combine beans, green salsa, diced red pepper, and chicken. Add chicken broth and bring to a boil. Simmer ten minutes. Serve with cheese and tortilla chips.

FREEZER MEAL
Before adding chicken broth, remove desired amount of chicken/bean mixture and place in a freezer bag. (You could also place in a tupperware container.) Freeze and store. When you are ready for a quick and delicious meal, defrost and add 2 cans of chicken broth. Simmer 10 minutes and serve!

Jalapeño Stuffed Chicken

One of my big accomplishments this month was chopping and freezing a bunch of Anaheim and Jalapeño peppers. We had a bunch left over from when we bottled homemade salsa with my family in Morgan. So, I decided that I needed some good jalapeño recipes and after searching around for a bit, we found this one. The original recipe called for 3 jalapeños, but it was a little too spicy for us (we are kind of wimps when it comes to spicy things). I adjusted the recipe down to one pepper, and I think that will be much better for our mouths. The recipe has a great flavor though and we will definitely be making it again. 

Jalapeño Stuffed Chicken 
Source: Adapted from Gina's Skinny Recipes (admittedly, I removed pretty much everything that made this "skinny" - but the recipe really is so good!)

Ingredients:
4 slices bacon, cooked and crumbled
1 jalapeño, seeded and chopped
4 oz cream cheese, softened
4 oz shredded cheddar jack

2 tbsp chopped green onions
8 thin sliced skinless chicken breast cutlets
1/2 cup Italian seasoned breadcrumbs
2 Tbs lime juice
1 Tbs olive oil
salt and fresh pepper

non-stick spray

Directions:
Wash and dry chicken cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray. Combine cream cheese, cheddar, green onions, jalapeño and bacon crumbles in a medium bowl.

Lay chicken cutlets on a working surface and spread 2 tablespoons of cream cheese mixture on each cutlet. Loosely roll each one. You may secure the ends with toothpicks to prevent the cheese from oozing out, or just tuck the ends over carefully.

Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.

Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. Repeat with the remaining chicken. When finished, lightly spray the top of the chicken with oil spray.

Bake 22-25 minutes, serve immediately.

Sweet Pork Salads {Costa Vida Copycat with Dr. Pepper}

When I was in college at Utah State, I had a roommate that worked at Costa Vida. She would bring home extra rice and chips and even more importantly she had a 40% discount (or something) that we used on a fairly regular basis. We loved it. To this day, thinking about digging in to a nice big Sweet Pork Salad from Costa Vida makes my mouth water! Unfortunately, our budget doesn't allow for frequent Costa Vida runs. However, for practically the same price as ONE salad - you can make your own Copycat Costa Vida meal for the whole family.

I absolutely love this meal and love that I can make it at home in my crock pot. To make our dollars stretch I try to do the following things: 

1- Buy the pork roast on sale. You can get a nice 2-3 lb roast for just a couple of bucks if you time it right. Wait for a $1.48 - $1.60/lb sale and then stock up. Pork roasts freeze well and you can use them for many things. Don't pay $3/lb. 

2-After the pork roast is cooked and shredded, but before you add all of your ingredients, pull out a tupperware-full of pork to use for BBQ Pork Sandwiches. (If you have a big family, you should only do this if you buy a big roast - but I still recommend it. It's a great way to get several meals out of one roast.)

3-Have the sweet pork on salads the first night and then use the leftover sweet pork in burritos a couple of nights later. Just add in the rice/beans and maybe a can of diced tomatoes if you need to stretch it. Wrap them up in tortillas and top with half a can of red enchilada sauce and some cheese. So yummy! 

Sweet Pork

Source: Adapted from New Day, New Dish

Ingredients:
2-3 lb. pork roast
1 (12 oz.) cans Dr. Pepper
1/2 c. granulated sugar
1 jalapeno - seeded and chopped
2 carrots - shredded or finely chopped
1/4 c. onion, chopped
1 (8 oz) cans tomato sauce

1/2 c. salsa
3/4 tsp. cayenne pepper
2 cloves garlic, minced
1/2 tsp. garlic powder
1/2 c. brown sugar

Directions:
Slightly thaw pork roast in microwave. Remove from packaging, rinse under running water, pat dry. Place roast in crock pot with 1/2 cup Dr. Pepper. Cook on high for 4-5 hours. Remove roast from crock pot and place in kitchen aid with paddle attachment. Run kitchen aid on medium speed to shred pork. (You may want to remove the large pieces, dump the small pieces back into the crock pot, and then continue to shred the large pieces to prevent the smaller pieces from becoming too tiny.) 

Place shredded pork back into crock pot and add remaining ingredients. Stir to combine. Reduce heat to low and cook 2-3 additional hours. 

Spray a frying pan with cooking spray and heat to medium heat. Place tortilla in pan and brown both sides. This only take 15-30 seconds, but it adds so much to your salad! Place rice, beans, meat and lettuce on top of tortilla and top with yummy cilantro ranch dressing. (Recipes below.)

I've tried many sweet pork recipes (you can find them all over the internet) - but this one is my favorite by far! However, I know that sometimes so many ingredients, and all of the chopping/prep work isn't really in the cards. So, this is my other favorite recipe which is much easier: 

Easy Sweet Pork 

Source: Six Sisters Stuff

3 lb. pork roast
16 oz. chunky salsa
1 can Dr. Pepper
2 c. brown sugar

Put pork in slow cooker and fill halfway with water. Cook 4 hours on high. Drain water, cut pork in thirds, mix together sauce and pour on top. Cook 4 more hours on low. Drain liquid and shred pork. Save a little liquid and mix it in with the pork so it is really moist.



Tomatillo/Cilantro Ranch Dressing
Source: Adapted from A Mommy's Life with a Touch of Yellow

Ingredients:
1 packet of buttermilk ranch dressing
1 Cup mayo/Miracle Whip
1 Cup buttermilk (the smallest carton is perfect)
1 bunch of cilantro (after you wash, make sure you pat dry)
2 tomatillos husked
1 jalapeno (take the rib and seeds out)
Garlic powder (just a few shakes)
juice from 1 lime

Directions:
Put the mayo, dressing mix, buttermilk, and garlic in a blender and mix until blended all together. Squeeze lime juice directly into the blender. Cut up tomatillos, jalapeno, cilantro and pat dry. Add to the blender and blend until everything is mixed together and creamy. Chill in the fridge for at least 30 minutes. This can be stored in the fridge for several months - so don't throw your leftovers away. If it starts to separate - just shake it all back together.

Cilantro Lime Rice

Source: Favorite Family Recipes

(We don't always make this. Most of the time I just use regular white rice - but if I'm feeling fancy or want to go all out, I put this together and feel great about how easy it is. Also, as a side note- I never so anything special to my beans. I just open a can of black beans and a can of pinto beans and heat them up.) 

Ingredients
1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

Directions.
In a rice cooker combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Cook until rice is tender. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Two Timin' Pasta

We love pasta. (Well, I love pasta and David likes it when I make dinner and so he eats a lot of it.) It seems like we always have a half bottle of marinara sauce or a half bottle of alfredo sauce open in our fridge. Oftentimes we have one of each. On the times that I want to use those bottles up - this recipe is perfect! Plus, it tastes like the "Five Cheese Penne" that you can get at Olive Garden. I also love that you don't need any chicken to make it a full meal. (You can add some in if you want, but it stands on it's own.) Pair it with a couple of pieces of french bread and you are good to go! 

Two Timin' Pasta

Source: Pearls, Handcuffs, and Happy Hour

Ingredients:
1 box penne pasta
1 (15 oz.) jar Alfredo sauce
1 (24oz.) jar Marinara sauce
2 cups shredded mozzarella cheese
1 cup shredded parmesan cheese

Directions:
Cook pasta according to directions and drain. Mix the sauces together in a large bowl. Add the mozzarella and stir to combine. Then add the penne and toss to coat. Pour pasta into 9x13 baking dish and cook on 350 for 20-25 minutes or until bubbly. Remove from oven and sprinkle with shredded parmesan cheese and bake for another 5 minutes.

Manwich

I learned how to make this yummy meal while a sophomore at Utah State University. My sweet Mandy-roommate had her boyfriend/fiance/soon-to-be husband, Trent, over and he taught us the finer points of the manwich. So easy and super yummy! I think about them every time I make this dinner. We buy packages of lunchmeat at Sams Club and if I ever need to use up the last of the lunchmeat, I always pull out this meal.

Manwiches
Source: Trent and Mandy Olsen

Ingredients:
4 sandwich rolls
8 slices cheese
4 slices bacon
2 cups sliced lunchmeat (we use a combination of turkey and ham)
1 cup barbecue sauce

Directions:
Cook bacon in frying pan until crisp. Set aside. Slice lunchmeat into small pieces. Using the same frying pan from the bacon, fry up the lunchmeat. Once lunchmeat is browned add barbecue sauce and cook until heated through. Right before serving, brown insides of the sandwich roll in frying pan. Top sandwich roll with lunchmeat, cheese, and bacon.

Navajo Tacos

Growing up, whenever we had Navajo tacos it was quite the treat. My parents would fry up some scone dough - and we'd eat navajo tacos for dinner and scones for dessert. However, when we first got married - I tried to make frybread for dinner and ruined my favorite Aggie shirt. I've been wary of using frying oil ever since. Of course, I still do fry things on occasion - but that wariness in conjunction with our goal of eating healthier led me to this flatbread version of Navajo tacos. Honestly, it was just as delicious and much healthier than having the dough fried in oil. 

Navajo Tacos
Frybread Source: Adapted from Cook and Craft Me Crazy

Ingredients:
Biscuit Dough (found below)
Chili
1/2 lb hamburger (cooked)

Lettuce

Cheese

Salsa

Assorted toppings

Directions: 

Separate biscuit dough into six sections. Roll out flat. Sprinkle dough with cumin, chili powder, and salt. Place on George Forman and grill until golden brown. Cook hamburger and warm chili through. Top with chili, lettuce, cheese, salsa and other assorted toppings. Serve hot. 

Biscuits

Source:Adapted from AllRecipes

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening or butter
1 cup milk

Directions:
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles small peas. Gradually stir in milk until dough pulls away from the side of the bowl.
Turn out onto a floured surface, and knead 15 to 20 times.

Indian Fry Bread
Source: Adapted from Taste and Tell

Ingredients:
5 tablespoons sugar
3 tablespoons oil
2 cups warm water
1 tablespoon active dry yeast
3 cup all-purpose flour
1 tablespoon salt
2 teaspoons baking powder
2-4 cups additional all-purpose flour
oil for frying

Directions:
In a large bowl, combine the sugar and the oil with the warm water. Stir in the yeast. Allow to sit for 5 minutes for the yeast to proof. Add in the flour, salt, and baking powder. Mix together. Add 2 more cups of flour, oil hands well and knead until dough is firm and begins pulling away from the sides of the bowl, adding more flour as needed. Heat at least an inch of oil in a large cast iron skillet.

Flour your work surface, then roll the dough into a long rope. Cut into 16 equal portions. Roll each into a ball and flatten into a disc. Keep the dough covered, and working with one or two portions at a time, fry in the hot oil until browned and bubbled. Flip and cook the opposite side. Drain on paper towels.

Creamy Chicken Fajitas

I originally made this recipe using Philidelphia Cooking Creme. However, the last time I went to the store they didn't have any of the Sante Fe cooking creme. So, I decided to improvise and I actually liked the end result even more when I made it myself! I'm not surprised, because we typically like these flavors and ingredients - but I am happy, because anytime I can make something from scratch instead of paying money for a pre-packaged good I'm all for it. I will probably never buy the cooking creme again because I can save money making it this way and it was de.lic.ious.

Creamy Chicken Fajitas
Source: The Peaden Kitchen

Ingredients:

2 boneless, skinless chicken breasts
1/2 onion, sliced
1 green or red bell peppers, sliced
4 oz cream cheese
1/4 cup sour cream
1/2 tsp chili powder
1/4 tsp cumin
1/8 tsp garlic salt
1/8tsp onion powder
Dash cayenne pepper
Salt and Pepper to taste

Tortillas
Sour Cream
Cheese
Avocado
Lettuce

Directions:

Cut chicken into strips and cook in olive oil in a pan. When chicken is cooked, add peppers and onion and saute until soft. Season with chili powder, cumin, garlic salt, onion powder, cayenne pepper, salt and pepper. Add cream cheese and sour cream and stir until melted and heated through.

Serve in tortillas with cheese, avocado, lettuce, tomato, and sour cream.

Sugar Cookie Bars

My friend, Sarah - author of High Heels and Grills, posted these a while back and I think that I tried them out that very same day. I'm such a fan! They are everything that you may want in a sugar cookie and only half of the work. You don't think that the rolling and cutting take that much time. But they do. This method is so much easier - and still so delicious!

Sugar Cookie Bars
Source: High Heels and Grills, a la Cooking Classy

Ingredients:
2-1/2 cups bread flour (or all-purpose flour is fine)
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1-1/2 Tbsp. sour cream
1 tsp. vanilla extract

Directions:
Preheat oven to 375 and grease a 9x13 inch baking dish. In a medium bowl, combine flour, baking powder, and salt. Set aside. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. (The longer you beat it, the fluffier your cookies will be.) Add egg and combine well. Add sour cream and vanilla and mix until completely blended. Slowly add the flour mixture and stir until well combined.

Gently press the batter into the greased baking dish and spread out with hands. (If you butter your hands, this will help with the stickiness.)Bake 17-20 minutes, or until edges become lightly golden. Set aside to cool completely. 

Sugar Cookie Frosting

Ingredients:

1/2 cup butter, softened
4 cups powdered sugar
1/4 cup half and half
1 tsp. vanilla
Pinch of salt
Several drops of food coloring (optional)

Directions:

In a medium bowl, cream together butter, powdered sugar, and half and half until light and fluffy. Stir in vanilla and salt, combine well. Add food coloring until desired color. Frost your cooled cookie bars evenly. Cut into squares and serve. 

Zucchini Rounds

Zucchini and summer seem to go hand in hand. There are a million things that you can do with zucchini, but last night I wanted a simple side to go with our Macaroni and Cheese. I had lucked out earlier in the day and been given a zucchini by a neighbor (our zucchini plants were planted late and haven't started producing yet). I came up with these yummy guys, and I'm so glad that I did. We all loved them. David went back for seconds and thirds,  and Lydia kept signing "more". We will definitely be making these again. In fact, maybe tonight. Mmm....

Zucchini Rounds
Source: The Peaden Kitchen

Ingredients:
1 medium zucchini
1 cup shredded cheddar cheese
1/8 cups Italian seasoned bread crumbs

Directions:
Wash zucchini well and slice into rounds. Top with cheddar cheese and sprinkle a tiny bit of Italian bread crumbs on top. Bake at 350 (or you could probably even broil these) until cheese is melty and starting to brown. Serve hot.

Hamburgers & Fries

David and I share our household duties very evenly. We both do our best to keep our lives running smoothly. I tend to do more of the cooking because I am home and it's easier for me to watch over that area of our lives. However, there are a few meals that are "David Meals". I don't make them. That is what we eat when David tells me that he's giving me a break and that he's going to cook dinner for me. Or what we eat on a Friday or Saturday night when he's home and he makes dinner while I work on the dishes, or set the table. It works for us and I love it. I love that I'm the one who does most of the cooking - but that David is willing to step up and take his turn in the kitchen to make our family a delicious meal to enjoy together. Hamburgers is one of those "David Meals". He know the perfect thickness that the hamburger should be, the perfect way to season it, and the perfect length of time to cook it so that it is well done but still deliciously moist. I'd take a David-burger over a McDonalds burger any day. Serve up with some french fries, onion rings, or potato chips and you've got yourself a true american classic!

Hamburgers & Fries
Source: David Peaden

Ingredients:
1 lb Ground Beef
4 Hamburger buns
McCormic Hamburger Seasoning
Onion Salt
Garlic Salt
Salt and Pepper
Red Pepper Flakes

Lettuce
Ketchup
Pickles
Mustard
Onion Rings
French Fries

Directions:
Split ground beef into four sections. Flatten each section into a fairly large hamburger patty (it will shrink as it cooks). Season to taste. Cook in a skillet on the stove until no pink is left in the middle but the burger is still juicy. Meanwhile put frozen french fries or onion rings in the oven. When fries/onion rings and burgers are done, place each burger on a bun and top with desired toppings.

Serve with fruit and fries, onion rings, or potato chips.

Update: March 2021
David is still solely responsible for making hamburgers at our house - although of course, everything we do is a team effort. We recently ordered a Meal Delivery Kit and one of the recipes was "Griddled Onion Burgers". I thought that the sauce on the burger was pretty good, so I thought I'd include the recipe below. 

Optional toppings to make "Griddled Onion Burgers" (2 servings)

1 Yellow onion

1/8 cup Mayonnaise 

1 tsp minced garlic

1 tbs dijon mustard

salt and pepper 

Trim and peel onion; slice into four 1/4 inch thick rounds.  Finely chop remaining onion until you have about 1/4 cup. 

Combine mayo, mustard, and garlic. Season with salt and pepper. 

Heat a drizzle of oil in a large pan over medium high heat. Add chopped onion and season with salt and pepper. Cook, stirring, until lightly browned, 4-5 minutes, stir cooked chopped onion into mayo mixture.

Heat another drizzle of oil in the same pan, add onion rounds and cook until deeply browned and tender, 2-3 minutes per side. Toast hamburger buns with garlic butter, and serve with aoili and onion rounds on top of burger. 

Tuna Casserole

I sure love me some tuna casserole. Yum, yum, yum! Even David, who doesn't really like tuna fish, enjoys a good tuna casserole every once in a while. My favorite part? The crunchy French's Fried Onion Rings that we put on top. So good!



Tuna Casserole
Source: The Peaden Kitchen

Ingredients
1 can Cream of Chicken Soup
1/2 cup milk
1 cup frozen mixed vegetables (peas, carrots, corn)
1 can tuna fish, drained
4 cups medium egg noodles, cooked and drained
1/2 cup French's Friend Onion Rings

Directions:
Heat the oven to 350°. As you are cooking the egg noodles, right before you drain them, add the frozen vegetables. Give it a good stir and then drain the whole thing. Stir the soup, milk, tuna, vegetables and noodles in a 1 1/2 quart baking dish. Top with fried onion rings and bake for 20 minutes or until the tuna mixture is hot and bubbling. Serve hot.

Easy Shredded Pork Sandwiches

We've had these barbecue sandwiches a lot recently (due to our pork kick that we've been on). Whenever I make a pork roast, (Like for Pork Chimichangas or Sweet Pork Salads) I reserve some of the pork for these easy sandwiches. It's a great way to make another meal out of one roast.

Easy Shredded Pork Sandwiches
Source: The Peaden Kitchen

Ingredients:
2 cups shredded pork
1/2 cup barbecue sauce
4 slices cheese
4 sandwich rolls

Directions:
Combine shredded pork and barbecue sauce. Heat in microwave for 1 minute. Place on top of sandwich rolls and top with cheese. Enjoy!

Corn on the Cob

David and I love corn on the cob, and during the summer when you can get yummy fresh corn for a quarter each - we just cant resist! We like to pair it with some BBQ Pork sandwiches, grilled chicken, Hamburgers, or pretty much any other meal. Nothing says summer like juicy and delicious corn on the cob! 

Corn on the Cob

4 Ears of Corn

2 Tbs butter

Salt and pepper, to taste

Crockpot Directions:

Shuck the corn. Place in the bottom of the crockpot. Cook on low for 3-4 hours or on high for 2 hours. Top with butter, salt, and pepper before serving.

(If you want to season the corn with a special seasoning you may also apply the butter and seasoning before putting it in the crock pot. If you do this remember to wrap it with tinfoil to keep the butter and seasoning contained instead of putting it in alone.)

Oven Directions: 

Preheat oven to 350. Rinse ears of corn in running water but do not shuck. Place corn on the middle rack in the oven (No need for a baking tray, just put them right on the rack.) Bake for 30 minutes. Remove husks and top with butter, salt, and pepper before serving. 

Optional Seasonings:

Italian:
4 tablespoons butter, melted
1 tablespoon garlic, minced
1 teaspoon italian seasoning

Steamed Chicken Squash Rice

I've been wanting a steamer for a long time and David finally convinced me that we should just do it. So we bought a big steamer/rice cooker and I am so excited! We made this yummy dish by just throwing together a few things that we had and it was delicious. Very simple but had a good flavor. 

Steamed Chicken Squash Rice

Source: Taste of Home

Ingredients
4 chicken tenders
1 cup chicken broth + 1 cup water
1 cup uncooked long grain rice
1 medium yellow summer squash, chopped
1 medium zucchini, chopped
salt & pepper, to taste

Directions
Combine rice, water, and broth in the bottom of the rice cooker. Place chicken in steaming tray, season with salt and pepper, and begin cooking. After ten minutes add sliced squash and zucchini to steaming tray. Cook until rice and chicken is done and vegetables are tender. Serve by placing chicken and vegetables on top of rice. 

Mexican Stuffed Shells

I'm not sure why, but I really have a thing for stuffed shells. I just like the idea of them. Such a fun way to make a meal unique. We've had chicken stuffed shells a few times in the past year, but I wanted to try something new. These Mexican Stuffed Shells fit the bill perfectly. They are really similar to my very favorite Taco Pasta, but in stuffed shell form. So good. 

Mexican Stuffed Shells
Source: Adapted from The Girl with the Wooden Spoon, sourced from The Way to His Heart

Ingredients:
1 pound ground beef
1/2 cup onion, chopped
1/2 cup bell peppers, chopped
2 tablespoons chili powder
1 tablespoon paprika
1 1/2 tablespoons cumin
1/2 tablespoon onion powder
1 tablespoon garlic powder
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
4 ounces cream cheese

1 1/2 cups cheddar cheese

2 Tbs green onions

15-16 jumbo pasta shells

Directions:
Preheat oven to 350 degrees. Cook the pasta shells according to package directions. Drain and place on paper towel until cool enough to handle.

Cook ground beef in a skillet over medium high heat. After a couple of minutes, add the onions, peppers, chili powder, paprika, cumin, onion powder, garlic powder, black pepper, and cayenne pepper. Cook thoroughly. Add the cream cheese and stir until well combined. Remove from heat and add in 1 1/4 cups of cheddar cheese. Stuff each of the shells with the meat mixture and arrange in the baking dish and bake 20 minutes. Top the shells with the remaining cheddar cheese. Put back in the oven and bake until cheese is melted.

Pork Chimichangas

I was visiting a friend the other day right before dinner and something smelled so good! I immediately knew that I needed the recipe for whatever was in the oven. Karli gave me this recipe and I love it. My favorite part is that with the one pork roast, we had enough meat for 3 meals worth of chimichangas and two meals of Shredded Pork Sandwiches (I just added barbecue sauce to the already shredded pork).  It was awesome! Obviously, when we have more kids - one roast won't go as far. But as for now, it's awesome to get 5 meals out of one roast. 

Pork Chimichangas

Source: Adapted from Karli Shields

Ingredients: 

5 lb Pork Rump Roast

1 medium onion

2 cups cooked rice

2 tsp salt

1/4 tsp garlic salt

1 tsp cumin

2 (4 oz) cans chopped green chilis

2 (7 oz) cans salsa (the original recipe calls for green salsa, but I used red)

4 Tbsp flour

Directions:
Place roast with 1/2 cup water in the crock pot. Cook on high 6-8 hours. After it is cooked, place it in large bowl of kitchen aid and use the paddle attachment on medium speed for 50-75 seconds. You want your meat to be shredded, but not mashed. If you leave the mixer running for too long, your pieces will be too small. It's better to have a few big pieces that you shred by hand rather than over-shred the rest. 

Slice onion and brown in a large skillet. Add shredded roast, seasonings/flour, chilis, and salsa to skillet. Add rice and enough juice from the Crockpot to make it moist, but not a runny consistency. Mix and heat through. 

Fill large flour tortillas with mixture and fry in hot oil until golden brown or bake at 425 for 15 minutes.

*Serve with assorted toppings.

My favorite part about this recipe is that it is so easy to freeze. Prior to baking, I wrapped the extra chimichangas in a small piece of paper towel and placed in bags to freeze. (I used two bags of tortillas, so I just used those empty bags, and then I placed them both in a gallon-sized freezer bag.) Four chimichangas per bag + two bags = two weeknight freezer dinner meals for us! Just defrost in microwave for a couple of minutes, then bake at 425 for 15 minutes. 

Grilled Taco and Lime Chicken

David and I really like chicken tacos, however, sometimes I get bored with plain old shredded chicken.  This yummy dish is the perfect way to make chicken tacos. It's packed full of flavor and so delicious! I found this recipe at Picky Palate, and as I was reading through her full tutorial (check it out, her pictures are beautiful and showcase all of the details brilliantly) I kept wishing to myself that I had a pan like hers that I could grill the chicken on inside. I even read through the comments and saw where she had posted a link to a website where you could buy a similar grill pan. When I finally saw the pan as a whole, a audibly gasped. It was just like that random cast iron pan in the back of my cupboard that I didn't know how to use! I was giddy like a school-girl, ran and grabbed the pan, made sure I was right and then cooked up this chicken for dinner. I'm so in love! What an awesome way to be able to grill chicken on the stovetop. Shout out to whomever gave us that grill pan for our wedding. I love it! 

Grilled Taco & Lime Chicken

Source: Picky Palate

Ingredients:
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika (regular paprika works too)
1/2 teaspoon garlic salt
3-4 medium to large boneless skinless chicken breasts
2 limes, split

Directions:
Combine cumin, salt, pepper, paprika and garlic salt in a bowl.
Place chicken breast into a large bowl or large ziploc bag. Coat chicken with seasonings then squeeze the juice of one whole lime over chicken and seasonings. You can marinate up 1-5 hours or grill immediately. 

Preheat grill pan to medium high heat. Spray grill lightly with cooking spray then carefully place chicken onto grill. Let grill 5-6 minutes each side, or until cooked through. Let chicken rest for 10 minutes. Thinly slice chicken and sprinkle with last of lime juice.

Top with lettuce, spinach, cheese and any other toppings. Serve with lime wedges and creamy salsa sauce (equal parts  Hidden Valley ranch dressing and salsa). 

Meatball Sandwich

This yummy meal is super easy and very yummy. Someday I would like to try making it with homemade meatballs, but it's less expensive and a whole lot easier to just use frozen meatballs. (One package of 20 Banquet frozen meatballs in zesty marinara sauce is $2.99. One pound of meat is at least that, plus the rest of the ingredients, plus the marinara sauce.) I know that homemade is healthier, but for an occasional quick-fix, this recipe is pretty darn good. Plus, we only use about half of the meatballs, so I can use the other half for leftovers. Often times I'll grab a can of biscuits and then wrap the extra meatballs in a biscuit, bake it, and serve it with the remaining sauce. Two easy, easy meals.



Meatball Sandwich

Ingredients:

1 pkg Banquet Zesty Marinara Meatballs

4 hamburger buns/sandwich rolls
4 slices cheese (mozzarella or cheddar)
Parmesan Cheese

Directions:
Microwave the frozen meatballs according to package directions. Toast the inside of the bun in the oven for just a minute, just enough to toast it up a bit but not long enough for it to turn brown.  Cut the meatballs in half and place 5-6 on half of each bun, cover other half of bun with marinara sauce. Place cheese on top of meatballs and bake in oven at 350 for 5 minutes or until cheese is melted.

Top with parmesan cheese and serve with a side salad. Enjoy! 

Garlic Mashed Potatoes

We love potatoes at our house. Especially David. We love to eat them with pretty much anything. Most of the time we eat mashed potatoes with gravy, but sometimes we like to simplify and just eat some yummy garlic mashed potatoes. We have two recipes: an easy-instant recipe, and then a from-scratch recipe. The recipe we choose depends on our time limit, ingredients available, and energy level. Both are delicious! 

Easy Garlic Mashed Potatoes

Ingredients: 

8 servings instant mashed potatoes

1 1/2 tsp. Garlic Salt

2 tbs butter. 

Green Onions

salt and pepper to taste 

Directions: 

Make instant mashed potatoes according to directions on the box. After potatoes are ready to go, add garlic salt, butter, salt and pepper. Top with green onions/chives. 

Real Roasted Garlic Mashed Potatoes

Source: Adapted from Steamy Kitchen

Ingredients: 

1 head garlic

1 teaspoon olive oil

4 medium russet potatoes or 6 large red potatoes

3-4 tablespoons butter

1/4-1/2 cup milk or heavy cream 

1/4 cup sour cream (optional)

3/4 teaspoon table salt

1 teaspoon green onions

Directions:

Roast your head of garlic. Cut off the top 1/2-inch of the head of garlic. Place on tinfoil and drizzle olive oil into opening in garlic cloves. Close the tin foil over the top. Roast in an oven at 400 degrees for 30 minutes or until the garlic has softened completely and is very tender. Let cool and squeeze out the roasted garlic cloves, making sure that all papery skins are discarded. Coarsely chop. 

Make potatoes. Peel skins for creamy potatoes, or scrub well and leave skins on for restaurant style potatoes. Cube, then place the potatoes in a large pot and cover with water. Bring to a boil then cook for 25 minutes over medium heat, until potatoes are tender. Drain potatoes.

Place potatoes into kitchen-aid and add butter, milk, salt, pepper, and garlic. Using the paddle attachment, mix on medium speed until you reach the desired consistency. (Mix longer for creamier potatoes, but be careful not to mash for too long or else potatoes will break down and become glue-like.) Top with green

For an extra step, put the potatoes into an oven safe dish and then place under a broiler for just a minute, to brown the tops.

BBQ Pork Chops

I've been on the lookout for yummy pork chop recipes that are a little different than our usual. Pork keeps going on sale for like $1.40/lb, which is pretty killer and so I've been trying to rotate it through our meal plans fairly frequently. I'm so glad that I stumbled across this recipe. The sauce by itself was pretty tart, but when it was thinly covering the pork chop it added the perfect amount of flavor. I was very impressed! Plus, the addition of the carrots and onions on top were delicious. I paired this with some yummy garlic mashed potatoes. Add a side salad and maybe a piece of fruit and this is a perfect Sunday Dinner. 

BBQ Pork Chops
Source: Adapted from Crock Pot Pork Chops

Ingredients:
4-5 pork chops
1/2 cup carrots, sliced
1/2 cup onion, sliced
1/2 cup celery, chopped
1/2 cup barbecue sauce
1/4 cup lemon juice
1/2 cup water
2 table spoons vinegar
2 table spoons Worcestershire sauce
1 table spoon yellow mustard
dash of salt and pepper (to taste)

Directions:
In a small sauce pan, combine barbecue sauce, lemon juice, water, vinegar, Worcestershire sauce, and yellow mustard. Add carrots and sliced onions. Simmer 5 minutes.

Season pork chops with salt and pepper. Brown in a frying pan, 2-3 minutes on each side. Place in the bottom of a 9x13 pan. Pour sauce and vegetables over pork chops. Bake at 350 for 40 minutes.

Other options:
Place in crockpot. Cook 8 hours on low or 3 hours on high.

One-Hour Dinner Rolls

All growing up my dad would make the yummiest dinner rolls, but after I got out on my own - I was too intimidated to make them. Every time I would try, I would end up with these pasty, dry, pale rolls with little to no flavor. Add that to the time it took to make them, and it just seemed easier to buy rolls at the store. However, I came across this recipe and LOVE it! It is originally a recipe for "Hamburger Buns", but I love it for dinner rolls as well. I usually make half of the batch of rolls, and then the other half I make a little bigger for a sandwich type dinner later in the week. (See photo at the end of the post.) It works out really well. It doesn't even take a full hour from the time you start to the time you have warm yummy rolls coming out of the oven! 

One-Hour Dinner Rolls

Source: Adapted from Taste of Home

Ingredients:

2 tablespoons active dry yeast
1 cup plus 2 tablespoons warm water
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour 

Directions:
In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic. Immediately shape into balls (you can get about 14 dinner rolls, or 8 hamburger buns - depending on the size). Place on baking sheets lined with tinfoil. 

Cover and let rest for 10 minutes. 

Bake at 400° for 8-12 minutes or until golden brown. Cover tops with butter and remove from baking sheet to cool. 

Tomato-Zucchini Bake

We have been loving zucchini this summer so I thought that I'd give this zucchini bake a try. I wasn't expecting David to love it, but I had a couple of zucchini that needed to be used and I thought that it would be good enough to fill us up. David. Loved. It. I'm pretty sure that he told me it was the best new recipe that we'd had in months. To say that I was surprised is an understatement. However, it was delicious. I loved that it didn't have any major carbs in it (most of my zucchini recipes are basically just added to pasta). Just a yummy summer dish.  

Tomato-Zucchini Bake 
Source: adapted from Allrecipes.com

Ingredients:
1 1/2 cups grated Cheddar cheese
1/3 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
1 can petite diced tomatoes

1 cup shredded chicken

Directions:
Preheat oven to 375 degrees. In a large bowl combine cheeses, oregano, basil, and garlic. Season with salt and pepper, and set aside.

Arrange half of the zucchini slices in the bottom of the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.

Remove foil, and bake until the top is crusty and the vegetables are tender, about 35 minutes.

*Note: The original recipe calls for a bread crumb topping. I just put some of the cheese mixture on the top. However, if in the future I decide to add the topping... here are the instructions. 

1/4 cup butter
2 tablespoons finely chopped onion
3/4 cup fine bread crumbs

--Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.

Sloppy Joes

Yum, yum. These seem to go hand-in-hand with summer picnics and parties. They are pretty simple to make and you can probably find all of the things that you need to make them in your cupboard. I love to serve them with a side of chips and corn on the cob, but they go well with lots of yummy sides (especially fresh fruit). I got this recipe from my sweet mother-in-law who has been pleasing crowds (mostly her many children) with this dish for years.

Sloppy Joes
Source: Sue Peaden

Ingredients:
1 can tomato sauce
1 lb ground beef
1 cap vinegar
2-3 cans water
1 tbsp brown sugar.
1 heaping tbsp yellow mustard
Salt and Pepper
Onion Salt
Garlic Salt

Directions:
Brown ground beef in a medium/large skillet. When cooked almost completely through season with salt, pepper, onion salt, and garlic salt (this is to taste, I usually just shake it out until there is a very light covering over the whole pan). Add tomato sauce, mustard, vinegar, and brown sugar. Mix through. Add 2-3 cans of water and simmer down for 20-30 minutes.

Once the water has simmered out and the consistency of the sauce has thickened, serve over hamburger buns with a side of delicious potato chips. (My family eats their sloppy joes open-faced, so with the meat sauce on both sides of the bun open on a plate. However, I realize that most people eat them like a sandwich like it is pictured above.)

* For a special treat add some cheddar cheese on top of the warm meat sauce. Or my personal favorite, add several potato chips between the layers of the buns and meat and enjoy a yummy crunch with your dinner.

Cheesy Zucchini Summer Pasta

This is the perfect summer pasta. A delicious mix of healthy vegetable meets comfort food. It is light and tasty while still being very filling. David and I both really enjoyed it. 

Cheesy Zucchini Summer Pasta

Ingredients:
1 Chicken Breast
1/2 bag of bowtie noodles
1 medium zucchini
1 can petite diced tomatoes
1 cup Mozzarella Cheese
1/2 jar alfredo sauce
1/4 cup grated parmesan cheese

Directions:
Cook the pasta until "al dente". While pasta is cooking defrost, cube, and saute chicken in a little bit of oil. Season with salt, pepper, and garlic powder. (Chicken can also be boiled and shredded if desired.) Slice zucchini and cut each slice into four pieces. Add zucchini to a small bit of oil in frying pan, once zucchini is soft add tomatoes and saute. Add chicken, pasta, alfredo, and mozzarella cheese and warm through. Top with parmesan cheese and serve with a side of garlic bread.

Note: I often omit the chicken and just use the zucchini and tomato as a yummy summer (meatless) dish.

Malibu Chicken

This yummy dish is one of my dad's favorites. Not only does it have some fun, bold flavors... but it is SO so so so so easy. Think: inside out chicken cordon bleu. (Plus, it's super simple to make as much or as little as you want. Which means that this is also a great lunch for those days when you want something more than leftovers.)

Malibu Chicken
Source: Scott Walker

Ingredients:
5 chicken tenders (You could use chicken breasts if you prefer)
5 slices swiss cheese
5 pieces deli sliced ham
Mustard
Miracle Whip

Directions:
Place chicken in a small baking dish. Cover with ham. (Sometimes I like to wrap the ham all the way around the chicken.) Top with swiss cheese. Bake at 350 for 30 minutes (or until chicken is cooked through).

When chicken is almost ready to come out of the oven, mix together fairly equal parts of the mustard and miracle whip for a delicious dipping sauce.

Chicken Ranch Pasta (with Bacon)

As evidenced by the many recipes with "Chicken, Bacon, Ranch" in their titles (as well as all the pasta recipes we have), you can see that we love this yummy combination of food. I wish that I could credit the person that created this recipe, however, I found it in a pin on Pinterest that didn't link back to anything. However, all of the ingredients were right in the title and then I worked through how to make it by myself. SO yummy!

(Side note: We have chicken alfredo rotini on a regular basis at our house, but I loved that this recipe makes it's own white sauce. No need to buy a bottle of alfredo sauce at the store, and the ranch seasoning makes the whole thing so delicious.)

(Side, side note: I decided to call this Chicken Ranch Pasta, with bacon instead of Chicken Bacon Ranch pasta for several reasons. First, we have a TON of recipes that start with Chicken, Bacon, Ranch and so I thought i'd mix it up. Second, this would be just as delicious without the bacon. I know, I know. You don't hear me say that often. But both David and I agree that the bacon is yummy but this recipe can definitely stand on it's own two feet.)

Chicken Ranch Pasta
Source: A pin on pinterest that didn't lead anywhere and had the ingredient list in the comment section. I made up the directions. If you know the original source, please let me know.

Ingredients:

8 ounces penne pasta

1 Tablespoon butter

1 Tbsp flour

2 cups milk

2 Tbsp dry Ranch Dressing seasoning mix

1 cup shredded cheddar cheese

2 cups cooked chopped chicken

1/3 cup cooked chopped bacon (optional)

Directions: 

Cook and chop chicken. (I usually boil a chicken breast and then chop it because it is super easy. Sometimes if I am really invested - I will defrost, cube, and saute my chicken in a frying pan with a little salt, pepper, onion salt, and garlic salt.) Cook and chop bacon. (I put my bacon on a baking sheet lined with tinfoil at 400 for 15-18 minutes. I love it!) 

Put pasta on to boil. In medium frying pan, melt butter and then add flour. Use a small whisk to remove all clumps (this is called a roux). When clumps are gone add one cup of milk, whisk out clumps, then add the second cup of milk. Continue to heat milk/roux mixture until it starts to thicken. Add Ranch Dressing seasoning mix. Drain pasta, put back into cooking pot and mix in white sauce. Add chicken, bacon, and cheese. Stir together and serve warm. 

So, so, so yummy. Fairly quick and easy. Definitely a crowd pleaser! 

Cheese Chip Cupcakes

If I had to say which Christmas goodie was the absolute most favorite at the Peaden household - I would say Cheese Chip Cupcakes without hesitation. These are kept frozen in little Christmas tins, and are best if you take them out of the freezer and let sit for just a couple of minutes. That way they are still cold, but not frozen anymore. They are super yummy and the perfect Christmas treat to snack on while playing a rousing game of Canasta.

Cheese Chip Cupcakes
Source: McAllister Family Cookbook; Sue Peaden

Ingredients:
3/4 cup finely chopped pecans
3/4 cup lightly packed brown sugar
8 oz cream cheese (softened)
1 egg
1/2 cup sugar
1 (6 oz) package chocolate chips
3 cups flour
2 cups sugar
1/2 cup cocoa
2 tsp baking soda
1 tsp  salt
1 1/2 cup water
2/3 cup vegetable oil
2 Tbs vinegar
2 tsp vanilla

Directions:
Mix together chopped pecans and brown sugar. Set aside.

Soften cream cheese in the microwave for 2 minutes on power level 3. Mix together cream cheese and 1/2 cup sugar. Add egg and beat to incorporate. Add chocolate chips. Set aside.

Mix remaining ingredients and beat until blended. Fill cups 1/3 full, add 1 heaping teaspoon of cream cheese mixture, sprinkle top with 1 teaspoon brown sugar and nut topping.

Bake at 350 for 20 minutes. When done, remove from pans (without disturbing the topping). After cooled, place in Christmas tins and freeze. Makes 2 1/2 dozen.

These cookies are best served just barely thawed.

Sugar Cookies

 These sugar cookies are soft and sweet and super delicious. They take some time to make but they are super delicious frozen. The best plan is to make a ton of them, put them in tins and freeze them. Then anytime you need a treat - head on over to the freezer and take out a tin. Let them sit out for a couple of minutes and you have a yummy treat.

Sugar Cookies
Source: Sue Peaden

Ingredients:
4 1/2 cups flour
1 1/2 cups sugar
2 tsp baking powder
1 cup milk (sour this with a tsp of lemon juice)
1 tsp vanilla
3/4 cup shortening
2 eggs
1/2 tsp salt

Directions:
Cream the sugar and shortening. Add eggs and beat to combine. Add baking powder, vanilla, and salt. Add flour and milk alternately until you get to a consisency that is still on the moist side but not too sticky.

Generously flour your countertop. Place 1/2 - 1/3 of the dough mixture on the counter and use the flour on the counter to pat the dough into a ball. (The goal is to add as little flour as possible, as this will make your cookies light and fluffy.) Use a rolling pin to roll out the dough (flouring the rolling pin as needed).

Frosting: