Creamy Tortellini

5 cups Cheese Tortellini, cooked according to package directions.
2 boneless skinless Chicken Breasts, cooked and cut into bite size pieces

Sauce:
1/2 cup Butter
1 clove Garlic, minced
1 - 1 1/2 tbsp Italian Seasoning
1 cup Heavy Cream
3 tbsp Flour + 1 cup cold Water
1-2 Tomatoes
1 cup shredded Parmesan Cheese

Saute garlic in butter with Italian seasoning.
Add cream. Cook 4 minutes over medium heat.
Whisk in flour mixture, bring to a simmer, until starts to thicken.
Turn to med-low heat and add tomatoes, cook 5 minutes.
Take off heat and mix in cheese.
Toss tortellini and chicken in sauce.

Candy Bar Apple Salad

1 1/2 cups Milk
1 pkg. (3.4oz) instant Vanilla Pudding mix
1 (8oz.)carton frozen Whipped Topping, thawed
4 large Apples, chopped
4 Snickers candy bars,cut into 1/2 inch pieces

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until ready to serve.

Why I Started This Blog

When I was first married I felt the need to make very fancy meals. I would watch cooking shows and then try and make the meals. You know the kind of meals that require you to go to several stores just to hunt down one ingredient that you will only use for the one dish. The kind of meals that take three days to make. Yes, I exagerate a bit but some of those meals feel like they take three days to make.

After I had my children I did not have the time or energy to go "hunting" anymore. I also did not have time to spend hours on end in the kitchen to make one meal. I knew there had to be other moms out there that felt the same way. So here ya go. Meals that don't take three days to make and you don't have to go "hunting" to find the ingredients.

Peanut Butter Muffins

1 3/4 cup Flour
1 tbsp. Baking Soda
3/4 cup Milk
1/2 cup Peanut Butter
1/2 cup Honey
1/3 cup Oil
1 Egg
1/4 cup chopped Peanuts
1/2 cup Chocolate Chips

In a bowl combine flour and baking soda.
In a separate bowl, beat together the milk, peanut butter, honey, oil and egg until smooth.
Slowly add the flour mixture until all mixed together.
Fold in the peanuts and chocolate chips.
Fill muffin cups 2/3 full.
Bake in a 400* oven for 15 minutes

Jenni Penni's Meatloaf

1/2 Onion, chopped
1 Egg
1 lb. Ground Beef
3/4 cup stuffing
1/2 cup Sharp Cheddar Cheese, grated

Combine all ingredients.
Put meat mixture in loaf pan.
Bake at 350* for 40-45 minutes

Chicken & Broccoli Alfredo

8oz Linguine
2 cups Broccoli Flowerets
2 tbsp. Butter
1 lb. boneless, skinless Chicken Breasts, cubed
1 (10 3/4oz) can Cream of Mushroom Soup
3/4 cup Milk
l/2 cup grated Parmesan Cheese
1/4 tsp. Garlic Powder
Salt and Pepper

Cook linguine according to package directions; add broccoli during the last 4 minutes of cooking time. Drain; set aside.

Heat butter in a 12" skillet; add chicken, garlic, salt and pepper. Heat until juices run clear when chicken is pierced with a fork; reduce heat. Stir in soup, milk, cheese and linguine mixture; heat through.

Honey Peanut Chews

1 1/2 cups Flour
2/3 cup firmly packed Dark Brown Sugar
1/2 cup Butter, softened
2 Egg yolks
1 tsp. Vanilla
1/2 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Salt
3 cups Mini Marshmallows
1 (10oz) package Peanut Butter Chips
2/3 cup Honey
1/4 cup Butter
2 tsp. Vanilla
2 cups Crisp Rice Cereal
2 cups Salted Peanuts

Preheat oven to 350*
In a large bowl, combine the flour, brown sugar, 1/2 cup softened butter, egg yolks, vanilla, baking soda, baking powder,and salt. Beat the mixture with and electric mixer on low speed until crumbly.

Firmly press the mixture into the bottom of a 9x13 baking pan. Bake for 12-15 minutes or until golden brown. Remove from oven.

Immediately sprinkle the marshmallows over the surface. Return to the oven for 1-2 minutes more or just until the marshmallows begin to puff. Remove from the oven; cool while preparing the topping.

In a large saucepan, stir together the peanut butter chips, honey, the 1/4 cup butter, and vanilla. Cook over low heat, stirring constantly, until the chips are melted and the mixture is smooth. Remove from heat; stir in the rice cereal and peanuts. Immediately spread the cereal mixture over the marshmallow layer.

Cover and refrigerate about 2 hours or until firm. Cut into bars. Store in a covered container.

Blueberry Pound Cake

1 cup Butter (no substitutes), softened
3 cups Sugar
1 1/2 tsp. Vanilla
1/2 tsp. Lemon Extract
6 Eggs
3 cups Flour
1/4 tsp. Baking Soda
1 cup Sour Cream
3 cups Fresh Blueberries

In a large mixing bowl, cream butter and sugar.
Beat in the vanilla and lemon extracts.
Add eggs one at a time, beating well after each addition.
Combine flour and baking soda; add to creamed mixture alternately with sour cream.
Fold in blueberries.

Spray 2 9x5x3 loaf pans.
Bake at 350 for 60-65 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10-15 before removing from pans to wire racks.

Easy Crock Pot Chili

1 lb. Ground Beef or Ground Turkey
1 cup Onion, diced
2 (16oz) cans Diced Tomatoes
1 (15oz)can Chili Beans
1 cup Salsa
1 tbsp. Chili Powder
1 tsp. Cumin

Heat large skillet over medium heat.
Add beef and onion; cook until beef is browned and onion is tender.
Drain.
Place all ingredients into crock pot.
Cook on low 5-6 hours.

Easy Chicken Parmesan

4 Breaded Chicken Patties
1 24oz Pasta Sauce
8oz Spaghetti
8oz Italian Blend Cheese

Cook chicken patties and pasta according to package directions.
On low heat, warm pasta sauce.

To plate the meal:
Place pasta on plate
Place chicken on pasta
Cover with sauce
Sprinkle with cheese

I like to serve this meal with garlic bread and steamed broccoli

Baked Mostaccioli

1 lb. Ground Beef
1/2 Onion, chopped
1 Bell Pepper, chopped
1 clove Garlic, minced
Salt and pepper to taste
1 lb Mostaccioli
2 cups Italian Blend Cheese

Brown ground beef, onion, bell pepper and garlic. Make pasta according to package directions, drain. In large bowl combine meat mixture, pasta, sauce and 1 cup of the cheese. Pour into a 9x13 dish. Sprinkle remaining cheese on top. Bake at 350 for 15-20 minutes.

Biscuit Topped Beefy Casserole

1 lb. Ground Beef
1/2 cup chopped Onions
1 can (10-3/4 oz.) Tomato soup or Sloppy Joe mix
1 1/2 cups frozen mixed Vegetables
1 Egg
3/4 cup Milk
1 cup of shredded Sharp Cheddar Cheese
1/2 cup chopped Green Onions
1 1/2 cups Bisquick

Preheat oven to 400*.
Brown meat in large nonstick skillet on medium-high heat; drain.
Return meat to skillet. Add onions and mixed vegetables; cook and stir 5 min.
Stir in soup; cook 3 min. or until heated through.
Spoon into 8x8 pan.

Beat egg and milk with wire whisk in medium bowl.
Add cheese and green onions; mix well.
Add Bisquick; stir just until moistened.
Spred batter over meat mixture.

Bake 30-35 min. or until biscuit topping is golden brown and cooked through.

Chicken Soup

1 Chicken, I get the one that is already cut up.
32 oz. Chicken Broth
2 Celery stalks, chopped into large pieces
1 medium Onion, chopped into large pieces
salt and pepper
3 medium Potatoes, peeled and chopped
16 oz. frozen Mixed Vegetables

Put chicken, onion, celery, salt and pepper into soup pot.
Pour in chicken broth.
Add water until chicken is covered, about 3 cups

Bring to boil.
Lower heat to med-low.
Simmer for 2 hours or until chicken is done.

Remove chicken from pan and let cool for 1 hour.
After chicken is cooled remove the meat.
Add chicken, potatoes and vegetables to broth.
Bring to a boil.
Lower heat to med-low.
Soup is done when potatoes are fork tender.

*When I remove the chicken I also remove the onion and celery. My kids do not like the onion and celery but I like the flavor that it gives the broth.

Peanut Butter Bars

6 cups Rice Chex Cereal
1/2 cup Honey Roasted Peanuts
1/2 cup Honey
1/4 cup Sugar in the Raw
1/2 cup creamy Peanut Butter
1/4 cup Semi Sweet Chocolate Chips

Grease 9 or 8 inch square pan or a 12 cup muffin tin.

In large bowl, mix cereal and peanuts; set aside.

In 3 quart saucepan, heat honey and sugar just to boiling over medium heat, stirring constantly.
Remove from heat; stir in peanut butter until smooth. Pour over cereal mixture in bowl; stir gently until evenly coated.

Press firmly in pan. Cool 15 minutes.

In small microwavable bowl, microwave chocolate chips uncovered on high 30-60 seconds, stirring every 10 seconds, until melted and smooth. Drizzle over top of bars. Let stand at room temperature at least 30 minutes until chocolate is set.

Spaghetti Squash Spaghetti

1 Spaghetti Squash
Olive Oil
Favorite Pasta Sauce

Pre heat oven to 350.
Cut squash in half length wise and scoop out the seeds.
Brush with olive oil.
Place rind side up on cookie sheet.
Bake for 45 minutes

Remove strands with a fork.
Place strands in bowl and toss with your favorite pasta sauce.

Mexican Goulosh

1 lb. Ground Beef or Ground Turkey
Salt
Pepper
Garlic Powder
Chili Powder
15 oz. can Black Beans, drained and rinsed
11 oz. can Mexi Corn, drained
15.5 oz. jar Salsa
2 cups of cooked Rice
8 oz. Mexican blend cheese
Sour Cream
Corn Chips


Season meat to taste and brown ground meat.
Add beans, corn and salsa to meat. Heat through.
Put rice on plate, then the corn chips, then the meat mixture, cheese, sour cream.
Enjoy.

Easter Cookies

To be made the evening before Easter with your child or children !!


1 cup Whole Pecans
3 Egg Whites
1 cup Sugar
1 tsp. Vinegar
pinch of Salt
Zip lock bag
Wooden Spoon
Wax Paper
Tape
Bible


1. Preheat oven to 300 degrees.

2. Place the pecans in a zip lock bag and let the child beat the bag with a wood spoon to break up the pecans into small pieces. Explain to the child that after Jesus was arrested, He was beaten by the Roman soldiers. ( Read John 19:1-3)

3. Let the child smell the vinegar. Put the vinegar into a mixing bowl. Explain that when Jesus was thirsty on the cross He was given vinegar to drink. (Read John 19:28-30)

4. Add egg whites to the vinegar. Eggs represent life. Explain the Jesus gave His life to give us life. (Read John 10:10-11)

5. Sprinkle a little salt into the child's hand. Let them taste it and then brush the rest into the bowl. Explain that the salt represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. ( Read Luke 23:27)

6. So far the ingredients are not very appetising. Add the sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to him. (Read Psalm 34:8 and John 3:16)

7. Beat with a mixer on high speed for 12-15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleanse by Jesus. (Read Isaiah 1:18 and John 3:1-3)

8. Fold in the broken nuts. Drop by teaspoons onto a wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. ( Read Matthew 27:57-60)

9. Put the cookie sheet in the oven, close the door and turn the oven OFF. Give the child a piece of tape and "seal" the oven door. Explain that Jesus' tomb was sealed. (Read Matthew 27:65-66)

10. Now GO TO BED!! Explain to the child that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. ( Read John 16:20 and 22)

11. On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are HOLLOW!!! On the first Easter Jesus' followers were amazed to find the tomb open and empty. ( Read Matthew 28:1-9)

Irish Potato Bread

1/2 cup warm Water
1/4 cup Vegetable Oil
1/4 cup Honey
2 Eggs
1/2 cup Mashed Potatoes
3 cups Flour
1/2 tsp. Salt
2 1/2 tsp. Yeast

In order listed put ingredients in bread machine.
This makes a 1 1/2 lb. loaf.

Enjoy!!

Chocolate Cookie Dough Cheesecake

Crust:
1 1/2 c. Vanilla Wafer crumbs
1/3 c. Cocoa
1/2 c. Powder Sugar
1/2 c. ground Pecans
1/3 c. melted Butter

Combine all ingredients and press into the bottom of a 9 inch spring form pan.

Cookie Dough:
1/2 stick Butter, softened
1/4 c. packed Brown Sugar
1/3 c. Cocoa
2 tbsp. Water
1 tsp. Vanilla
1/2 c. Flour
1/2 c. coarse chopped Pecans

Beat butter, brown sugar, cocoa until well blended.
Add water and vanilla. Mix.
Add flour and mix well. Stir in pecans.

Filling:
3 (8oz.) pkg. Cream Cheese
1 (14oz) Sweetened Condensed Milk
3 Eggs
1 tsp. Vanilla

Beat the cream cheese until fluffy. Slowly add milk. Add eggs one at a time. Mix in vanilla.

Pour 1/2 of the filling into crust. Drop cookie dough one tsp at a time all over batter. Pour remaining filling into pan.

Bake at 300* for 55-60 minutes or until the center is set.

Orange Mocha Chocolate Cake

Cake
1 (18.25 oz) pkg Chocolate Cake with pudding mix
1 tsp. instant Coffee granules or crystals
1 1/3 c. Water
1/3 c. Oil
3 Eggs


Filling and Topping
2 c. Whipping Cream
1/4 c. Sugar
2 tbsp. Butter
1/2 tsp. instant Coffee granules or crystals
2 c. Semisweet Chocolate chips
2 tbsp. Orange Juice
1/2 c. Orange Marmalade

Heat oven to 350*. Grease bottoms only of two 8 inch pans. In large bowl, combine cake mix, coffee, water, oil and eggs. Beat with electric mixer at low speed for 1 minute, scraping bowl constantly. Pour into greased pans.

Bake for 30-35 minutes or until toothpicks inserted in center comes out clean. Cool 10 minutes. run knife around sides of pans t loosen. Remove cakes form pans; place on wire racks. Cool 1 hour or until completely cooled.

In medium saucepan, combine 1/2 cup of the whipping cream, sugar, butter and coffee. Cook over medium heat until sugar is dissolved and mixture comes to a boil, stirring frequently. Remove for heat. Add chocolate chips; stir until melted. Stir in juice. Cool 30 minutes or until completely cooled.

In medium bowl, beat remaining 1 1/2 cups whipping cream just until stiff peaks form. Fold whipped cream into cooled chocolate mixture. Cover; refrigerate 30 minutes

Place 1 cake layer, top side down, on serving plate. Spread orange marmalade and 1 cup of the chocolate whipped cream over top. Top with second cake layer, top side up. Frost sides and top of cake with remaining chocolate whipped cream.

Refrigerate at least 1 hour before serving.

Snowmen Cookies

1 pkg. (16oz) Nutter Butter cookies
1 1/4 lbs. White Chocolate or White candy coating, melted
Black, Orange,and Red decorating gel or Frosting
Mini M&Ms
Pretzel Sticks, Halved

Using tongs or fork, dip cookies in chocolate; shake off excess. Place on waxed paper.
Place M&Ms down middle for buttons.
For arms, dip ends of two pretzel sick halves into chocolate; attach one to each side.

Let stand until hardened. Pipe eyes, nose and scarf with gel or frosting.

Bacon Cheeseburger Rice Casserole

1 lb. Ground Beef
1/2 c. Onion, chopped
1 3/4 c. Water
2/3 c. Barbecue Sauce
1 tbsp. Mustard
1/2 tsp. Pepper
2 c. uncooked Instant Rice
1 c. Cheddar Cheese, shredded
1/3 c. Dill Pickles, chopped
5 strips Bacon, cooked and crumbled

In a large saucepan over medium heat, cook the beef and onion.
Add water, barbecue sauce, mustard and pepper. Bring to boil; stir in rice.
Sprinkle with cheese. Reduce heat; cover and simmer for 5 minutes.
Sprinkle with pickles and bacon.

Crock Pot Beef Stew

2 lbs Stew Meat, cut into bite size pieces
1/4 cup Olive Oil
1/4 cup Flour
1 tsp Salt
2 1/2 cups Beef Broth
1 tsp Worcestershire Sauce
1 clove Garlic, minced
1/2 Onion
1 Bay Leaf
1 tsp Paprika
4 Carrots, chopped
3 Potatoes, chopped
1 Celery stalk, chopped

Add oil and beef to skillet. Brown beef. Put beef, flour, salt, broth, Worcestershire sauce, and garlic in crock pot and stir. Add rest of ingredients and stir.
To cook you have three options:
1st: is Low for 10-12 hours
2nd: is High for 4-6 hours
3rd ( I like this one) : High for 4 hours and then turn to low for 4 hours for a total of 8 hours

Salmon Chowder

3 tbsp Butter
3/4 cup Onion, chopped
2 Celery Stalks, chopped
1 clove Garlic, minced
2 cups Potatoes, diced
2 Carrots, diced
3 cups Chicken Broth
1 tsp Salt
1 tsp Pepper
1 tsp Dill Weed
2 (14 3/4 oz) canned Salmon
12 oz can Evaporated Milk
14 3/4 oz can Cream Corn
1/4 lb Sharp Cheddar, shredded
1/4 lb Mild Cheddar, shredded

Melt butter in your favorite soup pan. Add onion, celery, and garlic. Saute until tender.
Stir in potatoes, carrots, broth, salt, pepper and dill. Bring to a boil. Reduce heat, cover and simmer 20 minutes.

Stir in salmon, milk, corn, and cheese. Cook until heated through.

White Chili

1 med. Onion, chopped
1/2 cup. Red Bell Pepper, chopped
1 (10 3/4 oz.) can Cream of Chicken Soup
1 (14 oz.) can Chicken Broth
1 cup Water
2 cups diced cooked Chicken
2 (15.5 oz.) cans Northern Beans, drained and rinsed
1 (4.5 oz.) can chopped Green Chilies, undrained
1/2 tsp. dried Oregano
1/2 tsp. ground Cumin
Sour Cream
Cilantro, chopped

Put all ingredients except sour cream and cilantro in croc pot. Cook on low 5-6 hours. Serve with sour cream and cilantro.