Tuesday, August 31, 2010

Creamy Chicken and Mushroom Pasta

In slow cooker add:

1/4 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1 tsp. garlic powder
1/2 tsp ground cumin
10 oz. cream of mushroom soup
8 oz. sour cream
1/2 cup broth
1/2 pound fresh mushrooms, sliced

Stir it all together right in your slow cooker.

Add 6 skinless boneless chicken breast halves (I chopped mine into large chunks)

Cover and cook on high for 4 hours or slow cook all day.

Serve over whole wheat egg noodles or fettuccine.

*Recipe adapted from Clover Lane

Tuesday, August 24, 2010

M's 4th Birthday Cake

M wanted an Alabama Cake for her birthday. She asked her daddy to help make one for her.

This is a big deal since he is an Ohio State fan. BUT how could he say no? She has him wrapped around his finger, trust me! He would do anything for his girl!

Scot did the Alabama "A" freehand. Pretty good huh!?

Friday, August 20, 2010

Smores on a Stick

Photo courtesy of Ready. Set. Plan

I found this on a neat blog called Ready. Set. Plan. In her words it is genius and I agree!

Here is the easy recipe:

1. Line cookie sheet with parchment paper
2. Stick Lollipop sticks through marshmallows
3. Crush 10-15 graham crackers into bowl
4. Melt dipping chocolate however you prefer in separate bowl.
- I use Almond Bark making bars. Melt in a microwave safe bowl for a minute and 15 seconds stirring twice.
5. Then dip marshmallow on stick into chocolate. Don't cover completely, and let drip for a few seconds.
6. Roll in graham cracker crumbs
7. Set to dry on top end on parchment paper
8. Wait for campers to tell you you are in fact a Dessert Genius
and that they would like S'more. :)

Thursday, August 12, 2010

Southwestern Club Wrap

Photo and recipe courtesy of Family Fun

4 to 6 large flour tortillas (we use whole wheat)
3/4 cup ranch dressing
1/3 cup barbecue sauce
1/4 head iceberg lettuce, very thinly sliced
1/2 pound pepper Jack or Monterey Jack cheese, grated
1 ripe avocado, thinly sliced
1 cup pitted black olives, chopped (optional)
1 cup red bell peppers, chopped
1/2 pound smoked or buffalo-style turkey, thinly sliced
Handful of cherry tomatoes, quartered

Heat the oven to 250° F. Wrap the tortillas in aluminum foil and warm them in the oven for about 10 minutes to soften. This will make them easier to roll. Alternately, heat each tortilla in the microwave for 10 seconds.

Make the sauce by combining the ranch dressing and barbecue sauce in a small bowl and stir until blended.

Working with one wrapper at a time, layer each ingredient on half of the tortilla. Start with a bit of sauce (there'll be plenty left to serve on the side as well), then add the lettuce, tomatoes, cheese, avocado, olives, and peppers, using as much of each as you like. End with a piece of the turkey. Fold in each side of the tortilla and begin rolling the wrap from the end with the filling. Tuck in the filling as you roll.

Slice each sandwich in the center, on the bias, with a sharp serrated knife and serve (with the extra sauce in a bowl). Makes 4 to 6 wraps.