Sunday, April 15, 2012

Lemon Caper Chicken

Slow Cooker Recipe

This is a simple crock pot recipe...easy to assemble the ingredients and ignore while it slow cooks.
  • Ingredients

  • 4 Boneless, Skinless Chicken Breasts
  • ¼ cups
  •  Lemon Juice
  • Fresh Ground Pepper
  • Poultry Seasoning
  • ¼ cups Melted Butter
  • ¼ cupsSteak Sauce 
  • 2 TablespoonsCapers 

  • Instructions
  • Place the chicken breasts in slow cooker and stab each a few times with a fork. Pour lemon juice over the top, then sprinkle on the fresh ground pepper and poultry seasoning.
  • In a separate bowl melt the butter and mix in the steak sauce and the capers (undrained). Pour this over the chicken breasts and cook for 4-6 hours on low.
  • Serve over rice.

Monday, March 19, 2012

2-Ingredient Cinnamon Apple Cake

This was another Pinterest find, though I'm not sure where it originated. It looked way too simple not to try. Indeed, it came out like a warm cobbler and made for a very satisfying treat. All-in-all this is a nice, quick dessert when you need something quick for a sweet finish.


  • 1 can of apple pie filling
  • 1 box of dry angel food cake mix
  • Mix the 2 ingredients
  • Pour into a greased 9x13 pan
  • Bake at 350 degrees for 20 minutes or until the top browns
Believe it or not...that's all! Enjoy!

Friday, March 16, 2012

Crock Pot Buffalo Chicken

This recipe was floating around Pinterest and since it promised to live up to my "easy and tasty" requirement, I gave it a try...and it definitely didn't disappoint. I followed the directions on the My Kitchen Apron blog (which I've linked for you), and this was an extremely satisfying and tasty dinner.

Crock Pot Buffalo Chicken
  • 3 lb. bag of frozen chicken breasts
  • 1 bottle Frank's Wings Buffalo Sauce
  • 1 packet Ranch Dip Mix
  • 2 TBSP butter
  • Put frozen chicken, wing sauce, and ranch dip mix into crock pot.
  • Cook on low at least 6 to 7 hours
  • Using two forks, shred chicken & return to crock pot.
  • Add butter.
  • Cook on low for an additional hour.
  • Enjoy!

Monday, March 12, 2012

Magic Cookie Bars

These are so easy, but I find they are a surprise to a generation that didn't grow up with them. So this may be a mundane recipe to some, though worth posting!


  • 1/2 cup butter or margarine, melted 
  • 1 1/2 cups graham cracker crumbs 
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk 
  • 1 cup semisweet chocolate morsels 
  • 1 cup butterscotch morsels 
  • 1 1/3 cups flaked coconut 
  • 1 cup chopped nuts 


  • Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray. 
  • Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, butterscotch chips, coconut and nuts. Press down firmly with a fork. 
  • Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature. 

These always bake up better in a glass pan.

Monday, November 2, 2009

Bavarian Kielbasa with Noodles

Here's an old soup can label recipe that's not as well known as the classic family "Chicken and Rice," but it's equally easy and satisfying.


  • 6 ounces egg noodles, uncooked
  • 3/4 lb. smoked kielbasa, cut up
  • 1 medium onion, sliced
  • 1 can (10 3/4 oz) condensed cream of mushroom soup
  • 1 soup can milk
  • 12 oz package frozen cut green beans
  • 1/8 tsp pepper
  • Cook noodles according to package directions; drain. Meanwhile, in a 10 inch skillet over medium heat, cook kielbasa and onion until browned, stirring often. Spoon off fat.
  • Add soup; stir until smooth. Gradually stir in milk. Add beans and pepper. Heat to boiling. Reduce heat to low. Cover; simmer 5 minutes or until beans are tender, stirring occasionally.
  • Stir cooked noodles into skillet. Heat 2 minutes, stirring often. Serve with spicy brown mustard (optional). Makes 6 cups or 4 servings.

Wednesday, October 21, 2009

Soldier's Fudge

I'm often asked for this recipe, so I figure it makes and excellent second post on my page. With the holidays coming up, who couldn't use an easy and sure-fire fudge recipe? This makes a very dense, candy-like fudge that doesn't have the gritty sugar-filled texture of many other recipes and only takes minutes to put together.

Why is it called "Soldier's" Fudge? This is another thing about this recipe I like. Those of you who like to mail out care packages, take note: According to, "This recipe was very popular during the Second World War when people wanted to ship goodies to their soldiers overseas. It travels well, lasts a long time and contains no sugar as sugar was rationed during the war."


  • 1 (14 oz) can sweetened condensed milk 
  • 1 (12 oz) bag semisweet chocolate chips 
  • 1 (1 oz) square unsweetened baking chocolate 
  • 1 1/2 cups chopped nuts (optional) 
  • 1 teaspoon vanilla extract

  1. Butter an 8-inch square pan.
  2. Heat milk, chocolate chips and baking chocolate over low heat stirring constantly until chocolate is melted and mixture is smooth, remove from heat. 
  3. Add the vanilla extract and nuts, if using. 
  4. Spread into pan and chill until firm. 
  5. Cut into 1-inch squares. (Makes 64 pieces)
  6. Box well and ship.

Tuesday, October 20, 2009

Awesome and Easy Creamy Corn Casserole

OK, so I'm not feeling like writing anything long and flowery and figured I'd just jump right in and get things started with a little recipe that's fresh in my mind. So here goes...

Got this one from my Mom the other day and tried it out on a couple of guests. It comes out like a moist, crumbly corn bread and the house smelled great while it was baking. The guests loved it.


  • 1/2 cup butter, melted
  • 2 eggs, beaten
  • 1 (8.5 oz.) package dry corn bread mix
  • 1 (15 oz.) can whole kernel corn, drained
  • 1 (14.75 oz.) can creamed corn
  • 1 cup sour cream

  1. Preheat oven to 350 degrees F, and lightly grease a 9x9 baking dish.
  2. In a medium bowl, combine all ingredients and spoon mixture into prepared dish.
  3. Bake for 45 minutes in the preheated oven, or until the top is golden brown.
Next time I make this one, I'm thinking it would be just as good if I add some jalepenos, green chiles, or some grated cheddar cheese.