Thursday, May 19, 2011

Chicken Pillows

These are a classic. One of the recipes we've been making since we first got married. It's a great warm winter time dinner paired with mashed potatoes or perfect for the summer time with some grilled veggies. We've been loving it since our college days and it still manages to make an appearance on our menu plans still!


- 1 package of reduced fat cresent rolls
- 6 ounces of shredded chicken
- 2 oz. of fat free cream cheese, softened
- 1/4 cup chopped onion
- dry ranch seasoning mix
- 1 tbsp. butter, melted


1. Cook and shred chicken.

2. Mix chicken with softened cream cheese and onion.

3. Drop tablespoons full of chicken mixture onto laid out flat cresent rolls.

4. Adhere, smoosh, whatever the sides of the rolls together to keep the insides in and covered.

5. Dip in melted butter and dry seasoning mix.

6. Bake at 350 degrees till browned and dough is cooked (about 15 - 20 minutes).

Sometimes we serve them with a gravy. To make the gravy mix a can of cream of chicken soup with a enough milk till it's the consistency you desire. Heat on stove till boiling.


Monday, May 16, 2011

taco salad

This one's from my momma. I remember it from when I was growing up and last time I was home we had it and I thought - mmmm...why don't I ever make this??? So I came home and made it soon after and now it's definitely gonna be a regular on the menu!


- lettuce, tomatoes, onion, cilantro
- fat free cheddar cheese
- ground turkey
- taco seasoning
- nacho cheese doritos
- light catalina kraft dressing


1. Ground turkey in skillet and add taco seasoning according to directions.

2. Mix everything together according to your tastes and liking.


Friday, May 13, 2011

mexican fondue

I have one picky eater and one eater that eats ANYTHING. I understand both. I grew up EXTREMELY picky - sorry mom! Now, believe it or not I'll eat just about anything!

We eat pretty healthy around here and I want my kids to realize that delicious food can be yummy, healthy, and fun too!

So this week we tried fondue for the first time with the kids. It ended in a mess but they thought it was fun and ended up eating quite a bit as well!

I found this recipe on and it ended up being a hit! I had never made a cheddar cheese fondue - but this one was a winner and will definitely be made again in our house!

It definitely has Mexican flavors due to the cilantro and herbs so it would be fun doing a Mexican theme and doing peppers, tortillas, etc. as dippers!

  • 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (I used 98% Fat Free)
  • 3/4 cup milk (I used skim)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 cup shredded Cheddar cheese
  • 2 tablespoons chopped fresh cilantro leaves
  • Suggested Dippers: we used whole wheat pasta, homemade bread, potatoes, broccoli, carrots, and cubed chicken.
  1. Heat the soup and milk in a 2-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.
  2. Stir in the chili powder, cumin, and cheese. Cook and stir until the cheese is melted. Stir in the cilantro.
  3. Pour the soup mixture into a fondue pot or slow cooker. Serve warm with dippers.

Tuesday, May 10, 2011

THE best chocolate chip cookies

'I Can't Believe I Just Ate the WHOLE Thing'
Chocolate Chip Cookies

One of my friends brought these to a party at our house and I emailed her right away NEEDING the recipe! They were absolutely heavenly, HUGE, and I definitely ate more than one - oops!


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda *I use a heaping 1/2 teaspoon*
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips
  • Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  • Sift together the flour, baking soda and salt; set aside.
  • In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips. Drop cookie dough a 1/4 cup *yes, you read that right, a QUARTER CUP* at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  • Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely *I just transfer mine to paper or a paper towel*. Yields 18 cookies.