Wednesday, December 9, 2009

Loaded Baked Potato Chowder

This is a pampered chef recipe. It is WAY yummy and so easy. Enjoy!

3 large baking potatoes
3 1/2 c. milk, divided
4 oz. cream cheese, softened
2 tbls butter
2-3 green onions with tops
4 oz. sharp cheddar cheese, grated
1 1/2 tsp salt
1/2 tsp. coarsely ground black pepper
optional toppings such as chopped cooked bacon, sour cream or steamed broccoli florets

Slice potatoes in half lengthwise; place in a deep microwavable pan. Pour 1/2 cup of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove pan from microwave. Coarsely mas potatoes.
Meanwhile, whisk cream cheese until smooth in bowl. Slowly add remaining 3 cups milk, whisking until smooth. Add cream cheese mixture and butter to pan. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot.
Slice green onions
Carefully remove pan from microwave. Grate cheddar cheese over chowder; add green onion, salt and black pepper and mix until cheese is melted.
Serve with toppings, if desired

Tuesday, November 3, 2009

Velveeta tex-mex beef and potatoes

Another recipe from Kraft. Big Eric couldn't stop talking about how good it was. It was way easy too!

1 lb. ground beef
1 red pepper, chopped
1 onion, chopped
1 pkg (1 1/4 oz) taco seasoning
1/2 c. water
4 c. frozen cubed southern-style hash browns
1 pkg (10 oz) frozen corn
1/2 lb (8 oz) Velveeta pasteurized prepared cheese product, cut into 1/2 inch cubes

  1. Heat oven to 350.
  2. Brown meat with peppers and onions in large skillet; drain. Return to skillet.
  3. Stir in taco mix and water. Add potatoes, corn, and Velveeta; mix well. Spoon into 9x13 inch baking dish; cover
  4. Bake 20 minutes; stir. Bake, uncovered, 15 minutes or until heated through.

*I halved it because we didn't need a 9x13 and it worked fine. I did end up putting the full amount of Velveeta in it though.*

Pumpkin-Swirl Cheesecake

I got this from the Kraft Food and Family magazine and let's just say it is divine!! I could have eaten the batter right out of the bowl without even baking it. I LOVE pumpkin!!!

25 ginger snaps, finely crushed (about 1 1/2 cups)
1/2 cup finely chopped pecans
1/4 cup butter, melted
4 packages (8 oz each) cream cheese, softened
1 cup sugar, divided
1 tsp. vanilla
4 eggs
1 cup canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
dash ground cloves

  1. Hat oven to 325.
  2. Mix crumbs, nuts and butter; press onto bottom of 9x13 pan
  3. Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1 1/2 cups batter, Stir remaining sugar, pumpkin, and spices into remaining batter.
  4. Spoon half the pumpkin batter into crust; top with spoonfuls or half the plain batter. Repeat layers; swirl with knife.
  5. Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours


Monday, October 12, 2009

Sloppy Joes

A great easy recipe for a classic. They are yummy! Thanks mom for the recipe.

2 c. hamburger, browned
1 c. ketchup
1/2 c. barbecue sauce
1 tsp. dry mustard
1 tbls. Worcestershire sauce

Brown hamburger. Add remaining ingredients. Heat through. Enjoy on some hamburger buns or hoagie rolls.

Saturday, September 26, 2009

Satay Chicken Pasta Salad

This is a Pampered Chef recipe that my friend Amanda introduced me to. Another delicious easy meal.

8 oz uncooked bow tie pasta
1 c. lite Asian vinaigrette salad dressing
2 tbls Asian Seasoning Mix (if you don't have you can mix 1 in. piece peeled fresh ginger root, finely grated, 2 garlic cloves, pressed, and 1.4 tsp cayenne pepper)
2 tbls peanut butter
2 medium carrots, peeled
1 medium red bell pepper
1/2 c. dry roasted peanuts
1 c. lightly packed fresh basil
3 c. diced cooked chicken (about 1 lb)
additional chopped peanuts

  1. Cook pasta according to package directions. Drain pasta, rinse under cold running water. Once pasta is cool, transfer to large mixed bowl. Set aside.
  2. Meanwhile, for dressing, combine vinaigrette, seasoning mix and peanut butter in small mixing bowl; mix well and set aside.
  3. Cut carrots into julienne strips. Cut bell pepper lengthwise into 1/4 in strips. Cut carrots and bell pepper strips crosswise in 1 in. pieces. Chop peanuts and basil.
  4. Add chicken, carrots, bell pepper, peanuts, basil and dressing to pasta; mix well. Garnish with additional chipped peanuts, if desired.

Cinnamon Rolls

I got this recipe from my Aunt Rennie. They are SO good! thanks Aunt Rennie for sharing

2 -.25 oz packets active dry yeast
1 tsp. sugar
1 c. 110 degree water
1 c. warm milk
2/3 c. sugar
2/3 c. melted butter
2 tsp salt
2 eggs
up to 8 c. flour
1/2 c. melted butter
1 1/2 c. chopped walnuts or pecans - optional
1/2 c. melted butter
1/3 c. sugar

1 1/2 c. sugar
3 tbls cinnamon
2/3 c. brown sugar

4 c. powered sugar
2/3 c. melted butter
2 tsp vanilla extract
1 tsp maple extract - optional, but recommended
up to 6 tbls hot water

  1. Mix together 1 1/2 c. sugar, cinnamon and brown sugar; set aside.
  2. In a small bowl, dissolve yeast and 1 tsp. sugar in warm water; set aside.
  3. In a large bowl, mix together milk, 2/3 c. sugar, 2/3 c. melted butter, salt and eggs; add yeast mixture and 4 c. of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough.
  4. Turn dough out onto a well-floured surface and knead for 8 minutes.
  5. Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
  6. Punch down dough and let rest for 5 minutes.
  7. Roll dough out onto a floured surface into a 15" x 20" rectangle.
  8. Brush 1/2 c. melted butter over dough; sprinkle cinnamon sugar evenly over dough; sprinkle with nuts evenly over dough, if desired
  9. Tightly roll up dough and pinch edges together to seal; cut the roll into 12-15 slices using dental floss or thread..
  10. Coat the bottom of a 13" x 9" x 2" baking pan with 1/2 c melted butter; sprinkle 1/3 c. sugar evenly in the bottom of the pan (I had leftover cinnamon sugar from the filling that I used here).
  11. Place cinnamon roll slices close together in the prepared pan, cover pan and allow to rise in a warm place for 45 minutes.
  12. Bake rolls in a 350 degree oven for 25-30 minutes, or until golden brown.
  13. Stir together powered sugar, 2/3 c melted butter, and extracts; stir in hot water, 1 tbls at a time, until the glaze reaches desired spreading consistency.
  14. Spread prepared icing over slightly cooled rolls.

Thursday, June 18, 2009

Crock Pot Chicken Cordon Bleu

This recipe comes from Kayla. It is very similar to the one I posted a few weeks ago. This has more liquid so it might help the problem I had with the chicken drying out. Next time I'll do it this way and then decide which I like. Either way - I know each recipe is delicious!

4 chicken breasts
1 can cream of chicken soup
1 cup milk
4 oz sliced ham
4 oz sliced Swiss cheese
1 (8 oz) package herbed dry bread stuffing mix
¼ cup melted butter

Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover and cook on low for 4 to 6 hours, or 2 to 3 hours on high.

Mexican Chicken Soup

This is a recipe that my friend Jessica sent me. I don't know if that is what it is called - she just gave me the recipe.

3 chicken breasts
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1 tall jar salsa, whatever you like

cook all that until chicken is done

once you've turned off heat and cut or shredded chicken, stir in a brick of cream cheese until smooth.
She said it is good served at a filling for burritos, over rice, or raman. She said sometimes she shreds the chicken and sometimes she just cubes it. It really doesn't matter. All that matters is that she says it is really good!

Crock Pot Chicken Stroganoff

Another recipe from Kayla

4 chicken breasts, diced
1/8 cup butter
1 (.7 oz) package dry Italian salad dressing mix
1 (8 oz) package cream cheese
1 can cream of chicken soup

Put chicken, butter, and dressing mix in slow cooker. Mix together and cook on low for 5 to 6 hours. Add cream cheese and soup. Mix together and cook on high for another ½ hour until warm. Serve over egg noodles.

Crock Pot Chicken Tortilla Soup

This comes also from Kayla

1 pound shredded, cooked chicken
1 (15 oz) can whole peeled tomatoes, mashed
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 oz) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon pepper
1 (10 oz) can corn, drained
1 tablespoon chopped cilantro
1 bag tortilla chips

Place chicken, tomatoes, enchilada sauce, green chiles, and garlic into a crock pot. Pour in water and chicken broth, and season with cumin, chili powder, salt, and pepper. Stir in corn and cilantro. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Serve with tortilla chips. Add shredded cheese and avocados if desired.

Crock Pot Down Home Pork Chops and Gravy

Another recipe from Kayla

½ cup flour
1½ teaspoons dry mustard
½ teaspoon salt
½ teaspoon garlic powder
6 pork chops
1 (10¾ oz) can condensed chicken broth
2 tablespoons vegetable oil

Combine first four ingredients in a shallow dish. Dredge chops in flour mixture and set aside. Combine what is left of the mixture with the chicken broth and pour into the crock pot. Pour oil into a large skillet and cook the chops in hot oil until browned on both sides. Place chops in crock pot and cook covered on high for about 2 to 5 hours until tender. Serve over mashed potatoes.

Crock Pot Sweet and Sour Kielbasa

Another recipe from Kayla. It sounds so good - can't wait to try it!

6 tablespoons butter
2 diced onions
1 cup packed brown sugar
1-¼ cup ketchup
3 tablespoons cider vinegar
1½ teaspoons spicy brown mustard
1 tablespoon Worcestershire sauce
2 teaspoons hot pepper sauce
1 pound kielbasa sausage, cut into 1 inch pieces

Melt butter in a large skillet over medium heat. Saute onions until tender. Stir in brown sugar, ketchup, vinegar, mustard, Worcestershire sauce, and pepper sauce. Simmer, stirring occasionally, for 20 minutes. Place sausage in a slow cooker with the sauce and onions. Cook on low for 4 to 5 hours. The longer it simmers the better!

Crock Pot Enchiladas

Another recipe from Kayla

1 pound ground beef
10 (6 inch) corn tortillas, quartered
1 (1 oz) package taco seasoning mix
1-¼ cups water
1 (12 oz) jar chunky salsa
1 can cream of mushroom soup
1 can cream of chicken soup
4 cups shredded Mexican cheese blend
1 small can sliced olives

Cook the ground beef in a skillet over medium-high heat until evenly browned. Drain excess fat. Add taco seasoning and water; simmer for 15 minutes over low heat. In a medium bowl, stir together the salsa, cream of mushroom soup, cream of chicken soup, and half of the olives. Mix in most of the cheese, reserving ¾ cup for later.

Place a layer of tortillas covering the bottom of a crock pot. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture on top. Repeat the layers until you run out of the soup mixture, ending with a layer of tortillas on top. Top with remaining cheese and olives. Cover and cook on high for 2 hours.

Crock Pot Taco Soup

This recipe comes from my cousin's wife Kayla. I can't wait to try it!

1 can garbanzo beans
1 can red kidney beans
1 can great northern beans
1 can cannelloni beans
1 can black beans
1 can pinto beans
1 large can diced tomatoes
1 can tomato sauce
1 medium onion, diced
1 small can green chilies
1 small can sliced olives
1 package taco seasoning
Enough water to cover all ingredients

Place all ingredients into crock pot – DO NOT DRAIN CANS. Add taco seasoning a bit at a time until desired flavor is reached. (A whole package may be a bit too much.) Cook all day on low. Serve with tortilla chips, cheese, and sour cream.

Classic Peanut Butter Cookies

These are some of the best Pb cookies I have tasted. They are super soft and super yummy! My friend's husband found the recipe on

1 c. unsalted butter
1 c. crunchy peanut butter
1 c. white sugar
1 c. packed brown sugar
2 eggs
2 1/2 c. flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp baking soda
*my friends husband added another 1/2 c. flour, 1/2 c. PB and 1 tsp vanilla which he saw on the website that somebody had done that and they were better*

Cream together butter, peanut butter, and sugars. Beat in eggs.
In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 8 minutes or until cookies begin to brown. Do not over-bake.

Tuesday, May 5, 2009

Crock Pot Anyone?

So I'm kind of on this crock pot kick.
I think we have the worst time church EVER! We go from 11-2. It is too early to eat lunch before we go and when we get home we are starving so we over eat and than not ready for dinner when dinnertime gets here. Me and my friend were talking about this and she told me that she prepares dinner in the crock pot and they eat the big meal right when they get home and then at dinner time just do something light. Why hadn't I thought of this before? So I'm just trying to find a few more crock pot recipes so we can have a variety. So bear with me - I might be posting a few of them in the next couple of days. Don't worry - i don't think the kick will last long. :)

Monday, May 4, 2009

Looking for Crock Pot Recipes

I'm looking for some new crock pot recipes. If you have any just email me at lostinthekitchen(at) Thanks!

Apple Streusel Cheesecake Bars

This recipe comes from my friend Amy and they are SO good!

1 pouch (1lb 1.5 oz) Betty Crocker oatmeal cooking mix
1/2 cup firm butter or margarine
2 packages (8 oz) cream cheese softened
1/2 cup sugar
2 tbls all purpose flour
1 tsp vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 tsp ground cinnamon
1/4 cup chopped walnuts

1. Heat oven to 350 degrees. Spray bottom and sides of 9x13 pan
2. Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups of mixture; press remaining mixture in bottom of pan. Bake for 10 minutes.
2. Meanwhile, in large bowl beat cream cheese, sugar, flour, vanilla, and egg with electric mixer until smooth.
4. Spread cream cheese mixture evenly over partially baked crust (will spread easier if crust is cooled some first)
5. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture.
6. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
7. Bake 35 - 40 minutes longer or until light golden brown. Cool about 30 minutes, then refrigerate about 2 hours (makes them easier to cut). Store in refrigerator.


Friday, April 24, 2009

Chicken Cordon Blue type dinner

I got this from my sister so I really don't know what the actually name of it is. It is quite yummy though. We made it last night and everybody enjoyed it; although I did cook it alittle too long - the chicken was alittle dried out. Just watch it!

4 boneless, skinless chicken breast halves
1/2 lb. deli-sliced cooked ham
1/2 lb. baby Swiss cheese, sliced
10 3/4 oz can cream of chicken soup
1 box dry stuffing mix, prepared according to box directions

1. Layer all ingredients in the order they are listed into your slow cooker.
2. Cover and cook on Low 6-8 hours, or until chicken is tender but not dry
Prep Time: 10 minutes
Cooking Time: 6-8 hours
Ideal Slow Cooker Size: 4 or 5 quarts.

Saturday, February 28, 2009

Cowboy Beef Dip

This recipe came from Taste of Home magazine. My sister made it at Christmas time and I couldn't get enough of it. It is yummy!!!

1 lb. ground beef
4 tbls chopped onion, divided
3 tbls chopped sweet red pepper, divided
2 tbls chopped green pepper, divided
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
½ c salsa
4 tbls sliced ripe olives, divided
4 tbls sliced pimiento-stuffed olives, divided
2 tbls chopped green chilies
1 tsp. chopped seeded jalapeno pepper
¼ tsp dried oregano
¼ tsp pepper
¼ c shredded cheddar cheese
2 tbls sour cream
2-3 tsp minced fresh parsley
tortilla chips

In a large skillet, cook the beef, 3 tbls onion, 2 tbls red pepper, and 1 tbls green pepper over medium heat until meat is no longer pink; drain. Stir in the soup, salsa, 3 tbls ripe olives, 3 tbls pimiento-stuffed olives, chilies, jalapeno, oregano and pepper. Bring to a boil. Reduce heat, simmer, uncovered for 5 minutes.
Transfer to a serving dish. Top with the cheese, sour cream, and parsley; sprinkle with the remaining onion, peppers and olives. Serve with the tortilla chips.
Yield: 3 cups.

Tuesday, February 24, 2009

Nacho Bake

We had this tonight for dinner and it was pretty good. My boys LOVE Velveeta Shells and Cheese (and I do enjoy them myself, much better than the powered mac and cheese.) Eric found this recipe on the back of the box so we tried it and it went over well. It is not the healthiest but it sure is good and very easy and fast.

1 pkg. (12 oz) VELVEETA Shells & Cheese Dinner
1 lb. ground beef
1 pkg. (1 1/4 oz) taco seasoning
3/4 c. water
3/4 c. sour cream
3/4 c. shredded cheddar cheese, divided
3/4 c. salsa
1/2 c. coarsely crushed tortilla chips

1. Preheat oven to 400. Prepare shells & cheese following basic directions. While pasta is cooking, brown meat; drain. Add taco seasoning mix and water to the meat; simmer 5 mins.
2. Stir sour cream into prepared shells & cheese. Spoon half of the shells & cheese mixture into 8-inch square baking dish; top with layers of the meat mixture, half of the cheese and the remaining shells & cheese. Cover.
3. Bake 15 mins; top with salsa, remaining cheese, and the crushed tortilla chips. Bake uncovered, an additional 5 mins.

Pumpkin Cookies

So my friend Jennifer makes the BEST pumpkin cookies. I'm so sad that I don't live closer so I could enjoy them! :) Before I left I made sure that I got the recipe. They are SO yummy!!!

2 c. sugar
1 c. oil
2 tsp vanilla
2 c. canned pumpkin
4 c. flour
1 1/4 tsp cinnamon
1/2 tsp salt
raisins, chocolate chips, nuts (Jennifer just adds chocolate chips and it is dynamite. I've never tasted it with anything else.)

Mix all ingredients together and bake at 350 for 15 mins.

Enjoy - and if you make them make sure you call me over and I will come and help you eat them. :)

Friday, January 2, 2009

Busy-Day El Rancho Chicken

I got this off of my sister's blog. When she was at my mom's for Christmas she made it and it is YUMMY! She said it came from Better Homes and Gardens, Our Best Recipes

1- 10 3/4oz can reduced-fat and reduced sodium condensed cream of mushroom soup (I just use what ever kind that I have)
1-10 3/4oz can reduced-fat and reduced sodium condensed cream of chicken soup (again, whatever I have)
1-10 oz can chopped tomatoes and green chili peppers, undrained
1 medium green sweet pepper, chopped
1 medium onion, chopped
1 1/2 tsp chili powder
1/4 tsp ground black pepper
12- 6 or 7 oz corn tortillas, cut into thin bite size strips (you can use flour tortillas)
3 c cubed cooked chicken (about 1 lb)
2 c shredded cheddar cheese (8 oz)
1 Preheat oven to 350F. In a large bowl, combine soups, undrained tomatoes with chilies, sweet pepper, chopped onion, chili powder, and black pepper. Set aside.
2. To assemble, sprinkle about 1/3 of the tortilla strips over bottom of an ungreased 3-qt rectangular baking dish. Layer half of the chicken over tortilla strips; spoon half of the soup mixture on top. Sprinkle half of the cheese and another 1/3 of the tortilla strips over the soup mixture. Layer the remaining chicken, soup mixture and tortilla strips.
3. Bake, covered, about 45 minutes or until bubbly around edges and hot in center. Uncover; sprinkle with remaining cheese. Bake for 3 or 4 minutes more or until cheese is melted. Let stand for 10 minutes. Serves 8

Touch Down Taco Dip

This is a favorite recipe of my husband and mother-in-law. It is a good one! This comes from Pampered Chef.

1 can (16 oz) refried beans
1 pkg (8 oz) cream cheese, softened
1 cup sour cream
2 tbls taco seasoning
2 garlic cloves, pressed
1/2 cup grated cheddar cheese
optional toppings such as diced tomatoes, green onions, sliced olives, fresh cilantro, or additional sour cream
tortilla or corn chips

Preheat oven to 350. Spread refried beans over bottom of small dish (such as a pie dish or 9x9 baking dish). In bowl, combine cream cheese, sour cream, seasoning mix, and garlic; mix well.
Spread cream cheese mixture evenly over beans. Grate cheese over top. Bake 15-20 minutes or until cheese is melted.
If desired, add additional toppings (we usually put tomatoes and green onions)
Serve with chips