Friday, January 28, 2011

Banana Bread Pie

So I saw this on Young adventures blog & thought hmmm not sure about that.. I love to live on the edge (LOL) so I decided eh why not. Plus it gives me a chance to use my amazing pie pan my wonderful mom got me for my birthday from William Sonoma! I love that store... seriously I could spend a whole pay check in a day there no kidding. It takes some serious self control. So in conclusion I am so glad I decided to try this recipe. It is moist and yummy and so full of flavor. I did change the recipe up quite a bit though.

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2 very ripe bananas ( I used 4 medium bananas)
1/2 cup light Bisquick mix (if you don't want it runny add 1/4 more)
2 large eggs
1 14oz. can sweetened condensed milk
1 tablespoon of butter melted
1 teaspoon vanilla

*I added chopped walnuts

Preheat oven to 400 degrees
Mash the bananas until smooth. I used a potato musher.  
Add rest of the ingredients and mix until blended.
Pour into a 9 inch pie pan. I doubled the recipe and used a deep dish pie pan. 
Cook for 26-30 mins. If you use a deep dish pan I cooked mine for like 40 to 50 mins. Use a knife or toothpick and cook until the inside is no longer runny. I added some whip cream and dusted it with cinnamin. It is very very good. 

Monday, January 24, 2011

Peanut Butter Cookies

So I am not sure about you but I love peanut butter & my oldest Jakob absolutely is a peanut butter addict. So I got in the mood to make some yesterday. Being in Belgium the nice thing about it here is there is a bakery on literally every corner. I have never ever seen American style cookies in them however so I couldn't just run down to the store to pick some out. Besides with my kitchenaid mixer my wonder mother in law got me for Christmas/Birthday gift it is so very easy to just whip stuff up and bake it. So Below is the best recipe for Peanut Butter cookies I have ever tasted (not kidding) You will literally have to force your self not to eat them. Enjoy =D

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1 1/2 cups AP flour
1/2 teaspoon baking powder
pinch of salt
1/2 cup butter
3/4 cup peanut butter
1 1/2 teaspoons vanilla extract
1/2 cup brown sugar
1/2 cup white sugar
2 medium sized eggs

Preheat over to 350 degrees.
Beat together the butter, peanut butter, and vanilla extract. Mix in both sugars, salt, and baking powder.
Gradually mix in the flour, half at a time.
Beat in the eggs, one at a time.
Roll into 1 1/2 inch balls and then roll the balls into sugar. Using a fork, flatten the cookie and make a criss-cross pattern. Bake for 12-13 minutes. Let cookies cool on the cookie sheet after taking them out for about 8 minutes before removing them with a spatula. Cool completely before storing.

Tuesday, January 18, 2011

Peanut Butter Oatmeal Chocolate Chip Cookies

Okay so seriously these have got to be the best most seriously awesome cookies. Yeah that is how good they were. One bite of these and really these will be your new favorite cookie. I am not the best picture taker out there and the picture of these cookies does not do them justice. Enjoy ladies!

Ps. Excuse my messy house in the background lol! I have been running errands all day and did not get a chance to pick up the house.

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Recipe -
1 Cup Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Butter - 1 Stick - room temperature
1/2 Cup Peanut Butter
1/2 Cup Sugar
1/3 Cup Brown Sugar
1/2 Teaspoon Vanilla
1 Egg
1/2 Cup Rolled Oats
1 Cup Chocolate Chips

Preheat oven to 350.
In your KitchenAid (or whatever mixer you use), cream the butter, sugars, vanilla and peanut butter together on medium speed for about 2 minutes. Add the egg and beat to combine.
Add the flour baking soda and salt.
Stir in the oats and then the chocolate chips.
Using a cookie scoop, drop the dough onto the cookie sheet. Bake for about 10 minutes or until golden brown.

I double the recipe by the way..

Monday, January 10, 2011


Here is will you find all Breakfast type recipes =D Enjoy.

Personal Monkey Bread

Apple Struesel Bars

Personal Monkey Bread

So this is just so easy to make and what a fun and quick breakfast idea. Perfect to whip up in the mornings before school or when you have the craving for Breakfast for Dinner. The whole family loved this one. We paired it with some fruit and yum! Anyone can make this one..

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1/2 cup butter or margarine, melted
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
2 cans (7.5 oz each) refrigerated biscuits 

  • Grease or spray 12 regular-size muffin cups. Mix butter and brown sugar; spoon 1 tablespoon mixture into each muffin cup.
  • Mix granulated sugar and cinnamon in 1-gallon bag. Separate dough into 20 biscuits; cut each in 6 pieces. Shake pieces in bag to coat. Place 10 pieces in each muffin cup.
  • Bake at 350°F for 12 to 15 minutes or until golden brown. Cool 1 minute; turn upside down. Serve warm.

Monday, January 3, 2011

Sour Cream Chocolate Chip Cookies

Okay so yeah I thought the exact same thing when I read that recipe. I really wanted to try a different chocolate chip cookie recipe though. I am tired of the same ol tired chocolate chip cookies. So I was feeling adventerous & decided whats the worst that could happen right?? So I trucked through with  my handy new mixer the boys loved dumping the flour etc in & watching the mixer hand mix the dough together. So finally they were done and cooled. They were pretty good. If you are looking for a pillowy soft cookie this is for you. If you like the thinner crunchy cookie this is not the one you want.

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2/3 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup Sour Cream
1 egg
1 tsp. vanilla
2 cups flour
1/2 tsp. each:  Baking Powder, baking soda and salt
1 cup semi-sweet chocolate chips
1 cup chopped  Pecans

PREHEAT oven to 350°F. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add sour cream, egg and vanilla; beat until well blended. Add flour, baking powder, baking soda and salt; mix well. Stir in chocolate chips and pecans.

DROP tablespoonfuls of dough, 2 inches apart, onto greased baking sheets.

BAKE 10 to 12 minutes or until golden brown. Cool completely on wire racks.

Saturday, January 1, 2011

Oreo Truffles

I will admit when I first read about the ingredients in this I was a skeptic. I was not sure these were going to be any good. Coupled with the fact that the commissary here in Belgium seemed to not want to have Oreos in stock for well we are going on month 2 now. Last time I went they had low fat or mint.. yeah not what I needed for this. Thankfully a kind soul on my facebook felt bad & sent some to me all the way from the states! Then my hubs had to go TDY in Germany and brought home 3 packs. Bless him seriously. So they finally they got to be made!

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1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg.  (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4 cups) ( I used blender)
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted 
There are two ways to crush oreos. You can ziploc baggy them & go over them with a rolling pin or my favorite way crush them in a blender. The boys loved pushing the button to blend em. 

MIX cream cheese and 4 cups cookie crumbs until well blended.
SHAPE into 48 (1-inch) balls.
Refriderate for an hour or so & then melt chocolate in the microwave & dip balls in them & set them on parchment paper & decorate with melted white chocolate or sprinkles or just leave em with the chocolate.
Store in the fridge when not eating.

Chocolate Ginger Snaps

These were a huge hit with my hubby and our Christmas guests we had over.The picture is a little blurry (sorry ) Hubs got me a new camera and still had to adjust settings etc.

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2 sticks of butter softened
1 Cup packed light brown sugar
1/4 Cup molasses
1 egg
1 3/4 Cup all purpose flour
1/2 Cup cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon Cinnamon
1/2 teaspoon ground ginger
1 cup of sugar to roll cookies in

1. Preheat oven to 350 degrees F. In stand mixer, beat butter and sugar until light and fluffy. Slowly add in molasses and egg until well combined.

2. In a separate mixing bowl mix the flour, cocoa powder, baking soda, salt and cinnamon. Slowly add to wet ingredients, beat on low until just combined.

3. With a medium cookie scoop, scoop dough and roll into sugar then place onto silpat or parchment lined baking sheet. Press each cookie with the palm of your hand to about 1/2 inch thick. Bake cookies for 9-11 minutes or until cooked through. Remove and let cool for 5 minutes then transfer to cooling rack. Now, time to eat!

READ ME: Put dough in the fridge for 5 mins or so. I promise you it will be much easier to handle & won't stick to your hand so much when forming the balls to roll in the sugar Or take a small glob put it in the sugar and then roll it into a bowl and then roll in sugar again. Those options both make it easier to roll into small balls.

Stuffed Pizza Balls

These are seriously so easy and yummy!! My husband & boys request these daily. I finally cave because I get so tired of hearing the begging.

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1 roll refrigerated pizza dough
marinara/pizza sauce
2T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese, diced or grated
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

*You can use regular pizza dough, or thin crust. I buy the stuff by Pillsbury.


1.Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees.

2. Unroll dough out & try to get it to a 12x8 rectangle or just leave it rolled out the way it is from the can.

3. Spray a 9 inch pie pan or whatever pan with spam. Glass works best with this recipe.

4. Place whatever toppings you would like in the individual squares. I usually do mozzerella squares & pepperoni , just cheese in some, ham & drained pineapple. The possibilities are really endless though. DO NOT put marinara in these though. That is just for dipping afterward. Take the squares and form them into balls & place into pie pan.

5. Melt alittle butter & brush onto the pizza balls. Sprinkle the balls with garlic power, garlic salt, Parmesan cheese, Italian spices. Really whatever you want on top.

6. Cook for 15 to 20 mins. When the tops of the pizza balls are golden brown pull em out. Warm up the Marinara sauce & enjoy.

Tater Tot Casserole

This has to be one of my most favorite comfort foods. This is super easy & for some reason tastes really good on a cold rainy day. Most of the time you will have most the ingredients just laying around as well so it helps get rid of clutter in the cabinets.

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1 can of green beans (stringy kind work best)
1 can of cream of mushroom soup (you can use the low fat)
1 bag of frozen tater tots
1 onion
garlic powder, salt & pepper
Shredded cheese (buy or shred your own) I use mild cheddar
1 pound of hamburger (ground beef)

1. Preheat oven to 350
2. Cut onions. Brown hamburger meat & onion together. Sprinkle meat with garlic or onion powder.
3. Strain meat
4. Mix soup, green beans, & meat mixture together and put in a 9 x 13 pan. Glass works the best for this. Line with frozen tater tots.
5. Cook for 30-40 mins whenever the tater tots look done. Toward the end like after 20 mins pull out and sprinkle with cheese and cook the remainder of the time. If cheese looks like it is getting to done cover with foil.

Easy Banana Pudding

So I have a huge huge addiction to Banana Pudding. A friend when I was a teenager introduced me to this & I just make it all the time. Its great for just a easy dessert after dinner, church potlucks, or picnics. Just really anything!

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5 medium sized bananas (or however many you want)
1 tub of cool whip
1 box of instant vanilla cool whip
1 box of Vanilla wafers
Lemon Juice

1. Cut up bananas in slices & cover them with alittle bit of lemon juice to help them not turn brown. Don't overdo it just one or 2 tsp.

2. Mix up pudding according to directions on the box. When it is set (thick not watery) add the whole tub of cool whip and mix very well.

3. Get a bowl or pan and layer the bottom with Vanilla waters top side down. Then add a layer of the pudding mix, then add bananas on top. Repeat that step 2 times or what you have room for.

Refrigerate and serve =)


I made these tonight. They came out perfect. My only mistake was rolling the dough alittle to thin. I know the recipe calls for a certain height of the dough but make it alittle thicker. The ones I made thick were the best. They were very soft and yummy.

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* 3/4 cup butter, softened
* 1 cup packed brown sugar
* 1 egg
* 3/4 cup molasses
* 4 cups all-purpose flour
* 2 teaspoons ground ginger
* 1-1/2 teaspoons baking soda
* 1-1/2 teaspoons ground cinnamon
* 3/4 teaspoon ground cloves
* 1/4 teaspoon salt
* Vanilla frosting of your choice
* Red and green paste food coloring


* In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or overnight or until easy to handle.
* On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Tint some of the frosting red and some green. Decorate cookies.


So these seriously turned out amazing. The outside of the cookie is nice and crunchy and the inside is nice and soft. I made a double batch because I made the cookies alittle bigger than they called for and that does not make many. So worth making though.

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* 1/2 cup butter, softened
* 1 cup plus 2 tablespoons sugar, divided
* 1 egg
* 1/2 teaspoon Spice Island® Pure Vanilla Extract
* 1-1/2 cups all-purpose flour
* 1/4 teaspoon baking soda
* 1/4 teaspoon cream of tartar
* 1 teaspoon ground cinnamon


* In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. In a small bowl, combine cinnamon and sugar.
* Shape dough into 1-in. balls; roll in cinnamon-sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 2-1/2 dozen.

Pumpkin Pie

This is the recipe I used this year for my home baked pies. It came out fabulous!! I will most def. use this recipe from here on out. Enjoy the recipe & Happy Thanksgiving!

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* 1 (9 inch) unbaked deep dish pie crust
* 3/4 cup white sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 2 eggs
* 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
* 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk


1. Preheat oven to 425 degrees F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Creamy Baked Ziti

So I made this for my family a week ago. Jason & Conner loved it of course. My picky eater Jakob would only eat the breadsticks.. if it is not chicken nuggets or pizza Jakob won't eat it lol! Anyways it really was amazing and we loved it. Try it out for your family.Also forgive the crappy picture below. It gets dark really early here in Belgium and the lighting in the house is crappy =(

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*I added and substituted some. I will add that at the bottom*


4 cups ziti pasta, uncooked

1 jar (26 oz.) marinara sauce

1 can (14-1/2 oz.) diced tomatoes, undrained

6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese

1/3 cup KRAFT Grated Parmesan Cheese


HEAT oven to 375ºF.

COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.

LAYER half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.

BAKE 20 min. or until heated through.

My Substitutions

I used a whole box of ziti. I used the Mueller's kind and its a little square box and it 4 cups is almost all of the box anyways so I dumped it all in.

I added ground beef to my recipe. Just a pound is what I used. I also used the lowest fat one 93 percent I believe.

I used 2 cans of Bertolli's marinara sauce. 1 Jar did not look like enough so I used another jar and it was perfect for what I needed! If not using meat than maybe 1 & a half jars.

I also omitted the tomatoes. I am not a fan.

I also used a pound of mozzarella cheese! You can never have too much cheese...

Also this recipe goes great with some home made breadsticks and a green salad!!! As seen below in my picture =) I hope your family enjoys this recipe as much as mine did minus one picky son.

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Creamy Chicken Casserole

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* 4 cups uncooked egg noodles
* 4 cups cubed cooked chicken
* 1 package (16 ounces) frozen peas and carrots
* 2 cups milk
* 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
* 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
* 1 cup chopped onion
* 2 tablespoons butter, melted
* 1/2 teaspoon salt
* 1/2 teaspoon pepper


* Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture.
* Transfer to two greased 8-in. square baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350° for 30 minutes. Uncover and bake 10-15 minutes longer or until heated through.
* To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before cooking. Cover and microwave on high for 10-12 minutes or until heated through, stirring twice.

My notes: If you do not want double the recipe to freeze just half the ingredients. Also cook your chicken in some spices like garlic powder or chicken rub it will make the chicken that much better and add more flavor. Makes great leftovers!

Rocky Road Brownies

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* 3/4 cup butter, cubed
* 4 ounces unsweetened chocolate, chopped
* 4 eggs
* 2 cups sugar
* 1 teaspoon vanilla extract
* 1 cup all-purpose flour
* 2 cups miniature marshmallows
* 1 cup (6 ounces) semisweet chocolate chips
* 1 cup chopped walnuts


* In a microwave, melt butter and chocolate, stir until smooth; cool for 10 minutes.
* In a large bowl, beat the eggs, sugar and vanilla until blended. Stir in chocolate mixture. Gradually add flour until well blended.
* Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with the marshmallows, chocolate chips and walnuts; bake 4 minutes longer. Cool on a wire rack.

Devil's food cake cookies

So these are not like normal cookies. They are soft, moist, and all around yumminess!

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1 package of Devils food cake mix

2 eggs

2 tablespoons of butter, softened

3 table spoons of water- * I feel this needs more water. If your batter is not mixing up well add a few more tbls of water

1/2 cup of semisweet chocolate chips- * I used a whole cup.. who can go wrong with chocolate?


In a large bowl, combine the cake mix, eggs, butter, & water. (Batter will be thick) If it is not mixing together or seems to dry add more water. I added a few more tablespoons to mine. Fold in Chocolate chips.

Drop by tablespoonfulls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350 for 11-13 mins or until set and edges are slightly browned. Cool for 2 mins before removing to wire racks.

Easy Quesadillas

This recipe is just something I came up with when I in the mood for Quesadillas.

The recipe is so easy and you can just change it up so many ways.


Chicken, steak or whatever type of meat you would like

Toppings-Red pepper, green peppers, green onions, regular white onions, sour cream, lettuce, cheese.. etc. Be creative..

lots of cheese-I used Mild cheddar but you can use whatever cheese you want.

Tortilla shells


Refried Beans (optional) but I used!

Make It

1. I cut up chicken into strips and seasoned them with Chicken seasoning from grill mates. I cooked the chicken until the insides were no longer pink. Huge deal you do not want the insides of the chicken to be pink at all. You want the chicken to be white.

2. Set the chicken aside on a plate. Chop all your sides up. I chopped up green onion, lettuce, & grated cheese.

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3. Get your chicken and shred it. I just tore the chicken apart with my fingers.

4. Melt a half a cup of butter for 15 to 20 seconds. Maybe more butter if you need it.

5. Heat up your pan and brush the butter on one side and lay the tortilla down. Spread refried beans (optional) down and then top with cheese chicken and whatever you want in there. Cook for 2 or 3 mins or until cheese is melted. Then Brush the butter on the other tortilla shell and lay on top butter side up on top of the one cooking.

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6. Flip carefully and fast and let cook for another 2 or 3 mins. The butter helps them cook and turn golden brown.

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7. Top with whatever you want and eat yummy!

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Burrito Bake

his is really good and easy to make. I learned how to make this while Jason was deployed the first time. I needed fast and easy recipes. Enjoy! If you make this please let me know how it went for you.


* 1 pound ground beef

* 1 can (16 ounces) refried beans

* 1/4 cup chopped onion

* 1 envelope taco seasoning

* 1 tube (8 ounces) refrigerated crescent rolls (I always buy 2 you always need more)

* 2 cups (8 ounces) shredded cheddar cheese

* 2 cups (8 ounces) shredded part-skim mozzarella cheese

* Toppings: chopped green pepper, shredded lettuce, chopped tomatoes, sliced ripe olives


* In a large skillet, cook beef over medium heart until no longer pink; drain. Add the beans, onion and taco seasoning.

* Unroll crescent roll dough. Press onto the bottom and up the sides of a greased 13-in. x 9-in. baking dish; seal seams and perforations.

* Spread beef mixture over crust; sprinkle with cheeses. Bake, uncovered, at 350° for 30 minutes or until golden brown. Sprinkle with toppings of your choice.

Sour Cream Chicken

This recipe was given to me by my mother. It is now one of my favorite chicken meals =)


3 or 4 chicken breasts

Sour Cream

Cream of Mushroom soup

Red Pepper

Stick butter

Crispy French's Onions


1. Preheat oven to 350

2. Spray pam of some kind down on the pan.

3. Place chicken breasts in the pan and sprinkle with a little bit of red pepper. You do not want to do too much. You want it to have a bite of spicy to it not a truckload lol.

4. Cut little squares of butter and place them on the chicken breast. If they are bigger breasts I put two little squares of butter on them.

5. Cook Chicken for 40 mins. Pull the chicken out and in a separate bowl mix the soup and sourcream together.

6. You want to the take the sourcream mixture and glob it on the chicken. There will be melted butter in the pan I mix that all up together and pour it all over the chicken. When you have the chicken smothered in the sourcream mixture top it with generously with the dried onions.

7. Put the chicken back in the oven and bake for 20 or 30 more mins. The chicken should not be pink on the inside at all!

I make real mashed potatoes and bread rolls with this recipe =)

(yes we are still not unpacked from when we first moved to Belgium so pretty paper plates it is lol)

Fiesta Chicken Casserole

Made this tonight and it was seriously yummy!!

Pictures are included with this at the bottom.


1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits

1/2 cup Old El Paso® Thick 'n Chunky salsa

1 1/2 cups cubed cooked chicken

1 1/2 cups shredded Cheddar cheese (6 oz)

1/2 cup chopped green bell pepper

1/4 cup sliced ripe olives, drained, if desired


1. CUT each biscuit into 8 pieces; toss with salsa to coat.

2. SPREAD in sprayed 8-inch square (2-quart) glass baking dish; sprinkle with remaining ingredients.

3. BAKE at 375°F 35 to 40 minutes or until edges are deep golden brown and center biscuit pieces are no longer doughy. Let stand 15 minutes. Serve with additional salsa, if desired.

I don't like olives so I used green onion and green peppers instead. Also I recommend you use glass pyrex! I used a different type of pan but I have a convection oven living overseas so it cooked fine.

Pictures below

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Cubed cooked Chicken with chicken rub spices (grill mates)

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Here is green onion so yummy!

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Hubbers cut up the green pepper & green onion but I had to school him on how to cut the onion haha you should have seen his first attempt

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Salsa covered biscuit dough. I used a much bigger pan than called for and used 1 and 1/2 cans of biscuits.

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Chicken and green onions on top of the biscuits.

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Cheese glorious Cheese!!

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Yumm.. the picture just does not do it justice! It tastes amazing!

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Top with a dollop of daisy and some lettuce and waalah this is bamshizzle