Apr 30, 2014

Southern Ambrosia Salad

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Cooks Note: Ambrosia is a classic side dish. It is sorta desserty, sorta salady, sorta fruit salad, but no matter how you serve it, it is fantastic. I have not had ambrosia for a long time....at least 10 years. But when discussing what to bring to Easter Brunch, Ambrosia just popped into my head as a perfect side. Everyone loved it, of course, and not because of my stellar cooking skills (wink wink), but because it has marshmallows and cool whip,duh. I have made this 3 or 4 times since Easter and we have yet to grow tired of it. Enjoy!


2 cans very cherry fruit cocktail, drained well

1 small can of pineapple tidbits, drained well
1 can mandarin oranges, drained well
1/2 cup sour cream
1 1/4 cup mini marshmallows
1 Cup Cool Whip


Drain canned fruit

Add all fruit to a bowl
Combine with sour cream and Cool Whip
Stir in marshmallows
Chill several hours or overnight for best taste

This Pinspiration came from family recipes

Apr 29, 2014

Gooseberry Patch Chicken Tetrazini

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Cook's Note: I made this on Christmas Eve for our family dinner (I know I am posting it really really late huh?). I had never made this recipe before and took a chance on it. I got this recipe from the Gooseberry Patch Merry Christmas cookbook (page 137). Let me tell you, if you aren't familiar with Gooseberry Patch... then get with it PEOPLE! Their recipes are pretty much a NO FAIL and can always be trusted. This recipe was really phenomenal and I have made it 2 times this year already. My family truly loved it, even the kids. 

It's fairly easy to make and the taste combination is out of this world. This is by no means a light recipe, but a great recipe nonetheless. I didn't change anything here and give full credit to Gooseberry Patch. I am adding this to my dinner rotation and recipe box to make again and again. I hope you will enjoy!  

What You Will Need: 

2 cans of Campbell's Cheddar Cheese Soup
1.5 cups of Milk
2 Chicken bouillon cubes
12 oz package of wide Egg Noodles, cooked according to pkg directions.
1 small onion, chopped or diced
3 cups Chicken Breast (2-3 breasts), cooked and diced
1.5 cups of Sourdough Croutons, cut into squares/cubes
3 Tbsp Butter (melted)
3 cups Shredded Monterrey Jack Cheese


First and foremost: Cook your chicken. Typically, for recipes that call for already cooked chicken, I will take the chicken breasts and boil them for 25 minutes, then drain, rinse, cool and dice the chicken and set aside. 

Next, cook the noodles according to package directions. Once drained, set aside. 

Peel and dice onion, set aside. 

For the Sourdough Croutons you can either buy those already made in the store bakery, or make it yourself! If you want to make it yourself its very easy (see my recipe below!) If using store bought croutons, toss croutons with melted butter (as indicated in the above ingredients) in a small bowl and set aside.(If you follow my below homemade crouton recipe, then you won't need more butter!)

In a small saucepan - mix soup, milk and bouillon cubes and cook over medium heat until warmed. 

In a large bowl, combine noodles, onion, chicken and soup mixture and stir until well combined. Place mixture is a greased 13'x9' glass baking dish. 

Sprinkle shredded Monterrey Jack Cheese over the noodles and top with croutons.

Bake at 350 degrees for 40-50 minutes or until golden brown and bubbly.  Serves 6-8.

Homemade Sourdough Croutons

1 loaf of Sourdough Bread from your local grocer's bakery
3 tbsp Italian Seasoning
1/2 cup shredded Parmesan Cheese
2-3 Tbsp butter (melted) 

Directions: Dice the bread up into squares, toss with Italian seasoning, cheese and butter. 

This "Pinspiration" comes from Gooseberry Patch - Merry Christmas Cookbook

Apr 24, 2014

Cowboy Caviar

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Cook's Note: I bought Cowboy Caviar once at Costco and LOVED it, but never tried to make it myself. I was looking for a "healthy" dip to take to a family get together and decided to give this a try. It's chocked full of vegetables and its very light. Let me tell you - this dip was gone in less than an hour. Everyone loved it. I should change the name of this dip to the "Disappearing Cowboy Caviar". It's really delicious and has a real kick to it. ENJOY!

What You Will Need: 

1 can corn, drained & rinsed
1 can black beans, drained & rinsed
1 can diced tomatoes, with juice
2 ripe avocados, diced
1/2 of a red onion, chopped
1/4 c. olive oil
1/4 c. red wine vinegar
2 cloves garlic, minced
3/4 tsp. sea salt
1 tsp. cumin
a few dashes of TEXAS Pete or Tabasco 


Combine all ingredients in a large bowl and stir gently. It really is best if you make it the night before (or several hours before) serving because it gives the juices time to marinate. Place in the fridge until ready to serve. 

Serve with Tostitos SCOOPS chips or your favorite Blue Corn Chips for true deliciousness ! 

This "PINSPIRATION" comes from Bebe A La Mode Designs

Apr 18, 2014

Easter Peeps Project

In case you haven't noticed.... we LOVE PINTEREST! I found this adorable craft and couldn't resist. 

So, we are sharing our Easter craft that is easy for kids to make for their friends and how cute it is! I took these to my daughter's daycare and enjoyed making them. Kids could even help with them and have fun. 


(1) Box of Snack Size Ziplock Bags
(1) pack of Heavier Paper like Resume Paper
As many boxes as you need of Peeps!
1 Stapler

Fill Each snack sized bag with your desired amount of PEEPS! The snack size bags hold 3-4 perfectly! Print the ADORABLE labels found from Spoonful . Cut and fold in half, then staple on to the peeps bags.

It's that easy! 

Apr 9, 2014

Roasted Red Pepper Pasta

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Cooks Note: As we all know the Pioneer Woman is the original food blogger (I made that up, but she is in my book) and all of her recipes are fabulous,this wasn't a question of whether or not it would be good, it was a question of HOW good. This was an easy recipe, a great option for a weeknight dinner or even for last minute company. The taste is restaurant quality, so this works in almost any situation. ENJOY!


12 oz Rigatoni
1/2 large onion, diced
3 cloves of garlic, minced
1 Jar (15.5 ounces) Roasted Red Peppers, drained and roughly chopped
1 Cup chicken broth
4 T Butter
1/2 cup heavy cream
1/2 teaspoon of Salt or more to taste
Pepper to taste
1/2 cup Parmesan for serving
chopped fresh basil if you have it


Cook pasta in salted water according to directions
Melt 2 T butter in a large skillet over medium heat. Add onions and garlic and saute for 2-3 min or until starting to soften. 
Add red peppers and cook 2-3 min until hot

Remove skillet from heat and carefully transfer contents of skillet to food processor or blender. Process the mixture until totally blended, there will be some texture from the peppers. 

Heat the 2 remaining Tablespoons of butter in the skillet and pour red pepper mixture back into skillet. Add broth, basil, salt and pepper to skillet and stir until heated through. Splash in the cream and combine.Taste and adjust seasoning as needed. 

Drain pasta and combine with sauce, sprinkle with cheese and parsley if desired.


This Pinspiration by Pioneer Woman

Apr 8, 2014

Easter Sunday Cooking Collection

With Easter fast approaching, we thought we'd put together a quick post of our best "Easter" recipes that you may be able to enjoy during the Easter holiday!

Please click on the recipe title or the picture to get the recipes below....