Monday, November 30, 2009

King Ranch Chicken

Well, Prissy did it to me again yesterday. She started moving around about 7a.m. I thought if I stayed very still she would get under the covers and sleep a little longer. No such luck. The next thing I know I feel two little paws on my chest. Trying to still be sneaky, I eased my eyes open and I am looking up at two black eyes. I couldn't refuse that sweet invitation. So up we go, outside to be quick and give Pokey his scoop of feed. The rest of the day was spent doing laundry, drinking coffee,searching on facebook, and looking at recipes. We also finished off the Thanksgiving goodies. They were still yummy.

Christmas Recipe Countdown:

King Ranch Chicken

4 skinned and boned chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 green bell pepper, chopped
1 medium onion, chopped
2 (10-ounce) cans diced tomatoes aand green chiles
1 (10 3/4-ounce) can cream of mushroom soup
1 (10 3/4-ounce) can cream of chicken soup
12 (6-inch) corn tortilla, cut into quarters
2 cups (8 ounces) shredded Cheddar cheese, divided
Garnish: flat-leaf parsley sprigs

Sprinkle chicken breasts evenly with salt and pepper; place in a lightly greased 13x9-inch baking dish.
Bake at 325 degrees for 20 minutes or until done; cool.
Coarsely chop chicken.
Melt butter in a large skillet over medium heat; add bell pepper and onion, and saute' 4 minutes or until crisp-tender.
Remove from heat, and stir in chicken, tomatoes and green chiles, and soups.
Place one-third of tortilla quarters in bottom of a lightly greased 13x9-inch baking dish; top with one-third of chicken mixture, and sprinkle evenly with 2/3 cup cheese.
Repeat layers twice, reserving last 2/3 cup cheese.
Bake at 325 degrees for 35 minutes; sprinkle with reserved 2/3 cup cheese, and bake 5 more minutes.
Let stand 5 minutes before serving.
Garnish, if desired.

See ya!

Sunday, November 29, 2009

Christmas Recipe Countdown:

Apple Pie Filling Cake

12 servings

3 (21-ounce) cans apple pie filling
1/2 cup firmly packed brown sugar ( can be increased for richer flavor)
1 ( 18.25-ounce) box butter-pecan cake mix
1 cup butter, cubed
1 cup chopped pecans ( if you are a pecan lover like I am, add more pecans.)

Preheat oven to 350 degrees.
Lightly grease a 13x9x2-inch baking dish.
Spoon apple pie filling into prepared baking dish and sprinkle with brown sugar.
Spread dry cake mix over brown sugar and apples.
Do not stir.
Sprinkle cubed butter over cake mix.
Bake for 40 minutes.
Remove from oven and sprinkle with pecans.
Return to oven and bake for 15 minutes.

Have a safe Sunday and I will see you next week.

Saturday, November 28, 2009

Bacon Monkey Bread

How was your Black Friday? I know some of you got up and went shopping early..... Prissy and I said it was too cold to be out and about. We snuggled under the covers for a few more snoozes.

Cricut Club is tomorrow from 10-4. Bring your machine and cartidges and have some fun.

Countdown to Christmas Recipes:

Bacon Monkey Bread

1 Tablespoon butter
1 small onion, chopped
1 package ( 2.1 ounce) Oscar Mayer Ready to Serve Bacon
1/2 cup grated Parmesan cheese
2 (12 ounce) cans refrigerated buttermilk biscuits
1/4 cup melted butter

Melt 1 Tablespoon butter in a small skillet over medium-high heat; add onion, and saute' 4 minutes or until golden.
Heat bacon according to package directions until crisp; crumble.
Combine bacon, Parmesan cheese, and onion mixture.
Cut each biscuit into fourths; dip biscuit pieces into 1/4 cup melted butter.
Arrange one-third of biscuit pieces in bottom of a lightly greased 10 inch Bundt pan.
Sprinkle with half of bacon mixture.
Repeat layers once; top with remaining one-third biscuit pieces.
Bake at 350 degrees for 30 minutes or until golden.
Cool in pan 10 minutes; invert ( turn upside down) onto a serving platter, and serve immeadiately.

Makes 1 (10 inch) loaf

Stay warm tonight and I'll see ya chirping tomorrow.

Friday, November 27, 2009

Turkey and Wild Rice Chili

Here is Mike & Joshua carving the smoked turkey. It was yummy. Everything was sooooo good and I brought home a goody bag full of leftovers. I don't know how Geneva got it all done with just getting home last night at 7:00.

Christmas Recipe Countdown:

Turkey and Wild Rice Chili

1 pound skinless, boneless turkey or chicken breast, cut into 1/2 - inch pieces
1 Tablespoon cooking oil
1/4 cup chopped onion
1 clove garlic, minced
3 cups water
1 - 14 ounce can chicken broth
2/3 cup uncooked wild rice, rinsed and drained
1 - 4 1/2 ounce cans diced green chile peppers, undrained
2 teaspoon chili powder
1 teaspoon ground cumin
1 - 15 1/4 ounce can whole kernel corn, drained
1 - 15 ounce can Great Northern beans, rinsed and drained
Bottled hot pepper sauce
Shredded Monterey Jack cheese
Dairy sour cream

In a large saucepan or 4-quart Dutch oven, cook turkey, half at a time, in hot oil until brown.
Using a slotted spoon, remove from saucepan.
Add onion and garlic to saucepan; cook until tender.
Return turkey to saucepan.
Stir in the water, broth, wild rice, chili peppers, chili powder, and cumin.
Bring to boiling; reduce heat.
Cover and simmer for about 40 minutes or until wild rice is tender.
Stir in corn and Great Northern beans; heat through.
Season to taste with bottled hot pepper sauce.
Serve with Monterey Jack cheese and sour cream.

Makes 8 to 10 servings.

This is a great recipe for those turkey leftovers.

Happy Shopping!!!!!!!!!!

Thursday, November 26, 2009

Potato Casserole

Happy Thanksgiving!!!

Christmas Recipe Countdown:

Potato Casserole
2 lb. frozen hash browns
1 cup sour cream
2 cups shredded Cheddar cheese1/2 cup butter
1 can cream of chicken soup
1/4 cup butter, melted
4 cup corn flakes

Mix together hash browns, sour cream, cheese, 1/2 cup butter and soup.
Put in baking dish.
Mix 1/4 cup melted butter and corn flakes; put on top of potato mixture.
Bake 1 hour at 375 degrees.
Can use cubed or shredded hash browns.

More quick and easy recipes for the holidays on its way.

Wednesday, November 25, 2009

Skillet Lasagna

A sweet little fairy left this rememberance of my little Rhett on the desk at home last night. I just love it!

Countdown to Christmas Recipes:

Skillet Lasagna

1 small onion, chopped
1 (6-oz.) package portobello Mushrooms Chopped (optional)
1 teaspoon garlic
1 Tablespoon olive oil
1 (26-oz.) jar tomato-basil pasta sauce
5 cups water
1 (12 oz.) package NO YOLKS Noodles
1 cup part-skim ricotta
1 (8-oz.) package shredded Italian three-cheese blend, divided
Salt and pepper to taste
2 Tablespoons chopped fresh basil (optional)

Saute' onion, mushrooms,and garlic in hot oil in a large skillet with 3-inch sides 5 minutes or until vegetables are tender.
Stir together ricotta and half of shredded cheese; add salt and pepper to taste.
Drop by tablespoonfuls over pasta.
Sprinkle remaining cheese over pasta; cover and cook 5 minutes or until ricotta mixture is heated and cheese is melted.
Remove from heat, and let stand 5 minutes.
Sprinkle evenly with basil, if desired.

Makes 6 servings.
Prep time 20 minutes, total: 30 minutes.
For easy flavor variation, stir frozen chopped spinach into the ricotta mixture.

Our little elves decorated the tree today. They did a great job!

And yes Geneva they are back and we heard just about everyone today.

Have a great Thanksgiving and I will see you Friday morning.

Tuesday, November 24, 2009

From The kitchen

Here are the layouts for this week. From the kitchen is the 12x12 layout and the one on the right is our 8x8 recipe page. Please let me know if you are doing the layout on Friday morning.

Here is a countdown to Christmas recipe:

Peanut Butter Rice Krispie Treats

1 cup granulated sugar
1 cup Karo syrup
1 cup smooth peanut butter
5-6 cups rice Krispies

Heat sugar and Karo syrup until hot.
Add peanut butter and boil 1 minute.
Remove from stove and add Rice Krispies.
Mix well and spread into a well greased 9x13 inch pan.
Cool and cut into bars.

Quick, easy, and yummy.

Wednesday, November 18, 2009

The View

This is the layout for the week of November 19th and 20th. I actually scrapped pictures of me this week. Can you imagine. I used photos from my trip to Alaska. As you can see one of the photos is a panoramic. My pictures were of a trip but you could scrap a cute view of your family, animals, or any special event. The colors are red, teal and green. Of course I would use red because that is my favorite color.

This Saturay is Card Blitz Saturday. If you plan to join us from 11:00-1:00, please call 755-8886 and make your reservation. Hope to see you there.

Tuesday, November 10, 2009


Here is our layout for this week. Are you surprised that I have it done?

Also, some how I have my weeks mixed-up. This week is Cuttlebug week. So come on down Saturday and cuttle again.

Monday, November 9, 2009

Here is the view of yesterday's flood at Geneva's house.  What a mud bog!!!!!

Sunday, November 8, 2009

Well I went to Geneva's to see baby Tate today.  Wow! what a day. I drive up and she has a river running down her drive to her back yard.  Joshua is out there in his rain boots and dump truck having a mudding event.  Apparently they were removing some roots that had been left from one of the trees they had cut down earlier when they hit a small pvc water line.  It was quite some time before the city got the relayed message then they had a hard time finding the cutoff valve.  The kids had a great time until they had to take a bath and there was no water pressure.  Whatever happened to the old fashioned hand pump and bucket?  While holding and feeding baby Tate I had a front row view of all the work going on outside.  Tate may have weighed 10lbs 10 oz but he is still a little squirt.  You forget how tiny they are.   Prissy sure was not liking me holding Baby Tate.  Before I left today I did get to kiss those wonderful cheeks. Here he is in his cute cowboy outfit.

Isn't he such a cutie.

Of course while I was there Joshua, Emily, and Carter were very entertaining.  Joshua told me he saw his first deer.  I asked if it was cold in the stand he said ' I couldn't feel my feet.'  But his best come back was when Mandy was asking him what time of year it was when it was cold.......Joshua replied 'Hunting season'.


Friday, November 6, 2009

Remember tomorrow is Cuttlebug Saturday.  Bring your machine and come have some fun.  There is a new update for your Cricut Design Studio.  Uninstall your Design Studio from your program files.  Then go to and choose to install the update. 
Have a great weekend.

Wednesday, November 4, 2009


Our title for the One Hour Layout is 'Spooktacular'.

See you tomorrow. I am closing up and headed for home.

Monday, November 2, 2009

He is here!!!!  Owen Tate weighed in at 10lbs 10oz.  Congratulations to Steve, Becky, and Carter.  pictures to follow later.

Pumpkin Chili Recipe

We had a Halloween Crop Saturday and Glenda made Pumpkin Chili. It was delicious. So she brought the recipe to share with you. The recipe was from Taste of Home.

Pumpkin Chili

3 pounds ground beef
1 medium onion, chopped
2 cans (16 ounces each) hot chili beans, undrained
2 bottles (12 ounces each) chili sauce
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon sugar
1 teaspoon pepper
1 teaspoon chili powder

In a large Dutch oven, cook beef and onion over medium heat until no longer pink; drain.
Stir in the remaining ingredients.
Add water if desired to reduce thickness.
Bring to a boil.
Reduce heat; cover and simmer for 1 hour.

Yield: 11 servings


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