Friday, October 31, 2008

Creamy Chicken Vegtable Soup

You are not going to believe me when I tell you how easy this soup is. It takes less then 30 minutes from prep to table. And its really good!


1 10oz package of Green Giant frozen broccoli, cauliflower and carrots in cheese sauce. You can find it in the frozen foods section
1 cup of 1/2 and 1/2
1 cup cubed cooked chicken or turkey ( I used a rotisserie chicken)
1/4 teaspoon dried savory leaves (I just used some Italian seasoning since I didn't have Savory)
salt & pepper to taste


Put vegetables in sauce pan on medium

Add chicken....I peeled off skin, and cubed up about a cup and a half

Add rest of ingredients

Heat and serve~
I brought it to a boil and then served it!


Thursday, October 30, 2008

(photo from
I just wanted to share this beautiful Mile High Chocolate Cake with everyone today! I think that I may make another lifetime. I can't bake worth a poop!

For more A Thousand Word Thursdays visit Jen @ Cheaper Than Therapy

Tuesday, October 28, 2008

Pumpkin Crunch

This is my favorite fall time dessert. yummy yummy.....Please check out Lisa over at Blessed with Grace for more great TYTT recipes!~


yellow cake mix
15 oz can of pumpkin

12 oz evaporated milk

3 large eggs

1 1/2 cups of sugar

1 teaspoon cinnamon

1/2 teaspoon salt ( I never add this, I always forget)

1/2 cup of chopped pecans

1 cup melted butter

whipped topping


Combine pumpkin, milk, eggs, sugar, salt and cinnamon

Pour into 9x13 pan. Sprinkle dry cake mix evenly over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake at 350 for 50-55 minutes. Cool and serve with whipped topping.

Friday, October 24, 2008

Thursday, October 23, 2008

Home Made Finger Paint Recipes

~ Hand Made Finger Paints~
Kool-Aid Finger Paint
2 cups of flour
2 packs of unsweetened Kool-Aid
1/2 cup of salt
3 cups of boiling water
3 tablespoons of oil
Mix wet ingrediants into dry and paint away!
Original Finger Paint
1/2 cup cornstarch
3 Tbsp. sugar
1/2 tsp. salt
2 cups cold water
food coloring
In a medium pan, mix all the ingredients together to make the finger paint. Cook over low heat 10 to 15 minutes. Keep stirring the finger paint mixture until it is smooth and thick. After the finger paint has thickened take the pan off the stove and let the mixture cool.
After cooling, divide the finger paint into storage containers depending on how many colors you would like. Add a few drops of food coloring to each container. Stir the coloring in to the paint to determine the shade of color. You're ready to finger paint! Cover tightly when storing.
What Fun~Please comment and let me know what you think, if you have more ideas or want to show off your or your kids art work!

Wednesday, October 22, 2008

White Chili

Lewis and Clarks White Chili. I used to work there ions ago and ate this stuff all the time. Now I make it in the fall and will be making a batch on Halloween incase any parents 'stop' by before we go Trick 'o Treating! I always like to be prepared!

3 cans Great White Northern beans
2 lbs Chicken breast
1 tablespoon olive oil
4 cloves minced garlic
2 medium onions chopped
2 teaspoon cumin
1/2 teaspoon ground cloves
1/2 teaspoon ceyanne pepper
1 teaspoon oregano
2 four ounce cans chopped green chilies
4 cups chicken stock
20 ounces of monteray jack cheese, shredded
sour cream and jalapenos to garnish

Cover chicken with water and cook till tender about 20 minutes
dice chicken
dump water, use same pan and add olive oil
saute onions until translucent
stir in all spices and saute few minutes
add chicken and beans
add 1/2 of cheese
add chicken stock and simmer for 30 minutes
serve with dab of sour cream, left over cheese and jalapenos (garnish)
I don't use the jalapenos. Just personal preference, but its still great!


Tuesday, October 21, 2008

TMTT~ Fried Green Tomatoes~

Please check out Lisa over at Blessed With Grace for more TMTT....its fabulous!
I posted on my other blog ~Babbling Brooks~ about how I had all of these greent tomatoes and needed to find something to do with them! Well Coco at Piece O'Coconut Cake provided me with this recipe! Its good too! Thanks Coco!

Fried Green Tomatoes

3 medium-large green tomatoes
1/2 cup all-purpose flourgenerous amount of fresh black pepper
1 large egg, lightly beaten
1/2 cup milk
1/2 cup fine yellow cornmeal ( I could not find the fine cornmeal and the regular worked OK)
1/3 cup grated parmesan cheese
1 teaspoon salt
1 tablespoon brown sugar
oil for frying
extra salt for sprinkling

Cut the tomatoes into ~1/4 inch slices
Combine 1/4 cup of the flour and a generous amount of fresh black pepper together in a bowl.
Whisk the egg and milk together in another bowl.
Mix the cornmeal, parmesan, brown sugar, salt, and remaining 1/4 cup flour together in the third bowl
Lightly dredge the tomato slices in the flour, then dip into the egg mixture, letting the excess drip off.
Bury the wet tomato slices in the cornmeal mixture, pat the coating onto them, then gently shake off the crumbs
Pour about 1/4-inch of oil into a heavy skillet and warm over medium-high heat
fry the slices in batches until golden brown, about 2 minutes on each side
Drain on paper towels and sprinkle with salt while still piping hot.

Sunday, October 19, 2008

Creamy Chicken Enchiladas


1 can cream of chicken soup
1 onion
1 teaspoon chili powder
1/2 cup of sour scream or as I like to call it "scream" (I have worked in too many restaurants!!)
1 tablespoon of butter
1 small can of chopped green chilies
Shredded much or as little as your heart desires. I love cheese!
1 pack of tortillas
2 cups cooked cubed chicken. I normally get a rotisserie chicken and cube or shred it.


Mix the soup and the 'scream' together in a bowl and set aside
Saute butter, onion and chili powder
Stir in chicken, green peppers and 2 tablespoons of soup mixture
Spread 1/2 of soup mixture in bottom 9X13 pan (just to coat the bottom....)
Then put mixture in tortillas and roll up, put in dish seam side down, until you are out of the torts or the chicken mixture, which ever comes first
Spoon rest of the soup mixture over the top of the torts and top with CHEESE!

Bake at 350 degrees for 25-30 minutes or until bubbly....

And ENJOY~ WE did! and forgot to take a picture until we were done eating!!!

Saturday, October 18, 2008


So last night the kiddos and I made Popcorn Balls!


2 bags of Microwave Popcorn~Popped
1 bag of Caramels
4 to 5 tbsp's of milk
1 tablespoons of butter


Pop the Popcorn and salt it (My hubby likes it salted) So I guess it would be a personal preference. Then put in a large mixing bowl.

Add the milk, butter, and carmels

Melt the ingredients to creamy peanut butter consistency

Then add caramel mixture to popped popcorn and stir.

Once it mixed well and cooled so you can touch it, form caramel balls.

And then ENJOY~

Pumpkin Roll Cake

3 eggs
1 cup white sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup chopped walnuts
6 ounces cream cheese, softened
1 cup confectioners' sugar
1/4 cup butter, softened
1/2 teaspoon vanilla extract

Preheat oven to 375 degrees F
In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

Friday, October 17, 2008

Turkey Cookies

My girls and I made these cookies last year for Thanksgiving. It was so much fun! And we can't wait to make them again this year!

1 roll (16.5 oz) refrigerated sugar cookies
1 container (16 oz) chocolate creamy frosting
Candy corn
Orange decorating icing
Black decorating gel
Miniature candy-coated chocolate bits.....I used Sixlets.

1. Heat oven to 350°F. Bake cookies as directed on roll. Cool completely, about 20 minutes.
2. Spoon chocolate frosting into resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
3. Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.

Thursday, October 16, 2008

Worm Sandwiches

I found this on the Pillsbury website and my girls are going to love these!
So easy and FUN!....I bet you can find all chicken meat hot dogs, if you don't like your kids to eat regular hot dogs
8 hot dogs, each cut lengthwise into 6 strips
1/2 cup barbecue sauce
8 slices (3/4 oz each) American cheese
8 sandwich buns, split, toasted

1. In 10-inch nonstick skillet, heat hot dog strips over medium-high heat until strips begin to curl.
2. Gently stir in barbecue sauce until hot dog strips are coated. Heat until bubbly.
3. Place slices of cheese on bottom halves of buns. Top with hot dog mixture, and cover with top halves of buns.

Explanation for the Blog Title!

I remember being a child, 7 maybe. We lived in Okinawa for a few years and were at a Japanese restaurant in Naha, the capitol. Everyone was laughing at me while I was eating dinner. Why was that so funny you ask? I was really eating frog legs and I thought it was fried chicken strips. I was the butt of the joke that evening. So then I vowed to never have frog legs ever again, even though they tasted just like chicken!