Sunday, May 10, 2009

Monkey Bread

We love making this for Christmas morning. It also has a pretty presentation so use this when you want to impress! Here is my niece, Morgan, making this at one of her visits to Georgia.
1/2 cup coarsely chopped pecans
18 Rhodes frozen dinner rolls
1 small box of Cook and Serve Butterscotch pudding
1/2 cup packed brown sugar
1/2 cup white sugar
1 tsp cinnamon
1 stick melted butter

Thoroughly grease bundt pan and sprinkle pecans on bottom of pan. Place rolls on top of pecans. (Some like to cut rolls into a few pieces.) In separate bowl, mix dry pudding, brown/white sugar and cinnamon. Sprinkle over rolls and pour melted butter over all. Put towel over pan and let rise for 8-10 hours. Bake @ 350 for 35 minutes. Cool for 10 minutes before turning over on serving plate.

Spinach Artichoke Dip started this one, right? You made this a few holidays ago and remember Andrew having you make it 3 more times before the week was through?

10 oz frozen spinach (thawed and drained)
4 cloves roasted garlic*
1 can artichoke hearts (drained and chopped)
1/3 cup Parmesan cheese
1 cup shredded mozzarella
1 can Bertoli Alfredo sauce

*Roast garlic cloves in oven and smash with fork. Add all ingredients to oven safe dish. Bake @ 350 for 30 minutes or place all ingredients in crock pot.

Italian Crock Pot Chicken

My girlfriend, Claire, gave me this recipe when we made it for an Enrichment Night @ church. It was a huge crowd pleaser and other's enjoyed the simplicity of the ingredients. This is a perfect one to make if you need to let something cook all day because you are out and about :)

8 oz cream cheese
1 can cream of chicken soup
4 chicken breasts
Dry Italian dressing packet (I like Good Seasons)

Put chicken (frozen ok) and dressing packet with 1/2 cup water on HIGH in crock pot for 3 hours. Shred chicken; add soup and cream cheese to crock pot. Continue cooking for an additional hour. Serve hot over rice or egg noodles.

Friday, April 24, 2009

THE Chicken Soup

This recipe has been a hit with almost everyone we share it with. In fact, the Pieracini's make it in Ohio all the time now. It's a great idea to bring this to a neighbor or a friend in need of a warm, comforting meal. Thanks Mom for sharing this with us...YUMMY!

3/4 cup butter
3/4 cup flour
1 cup milk
2 cups half & half
3 chicken breasts
5 cans chicken broth
1 cup grated carrots
1 cup french style green beans
1/8 tsp white pepper
1/2 tsp onion salt

Boil chicken for 20 minutes in chicken broth. Remove, cool and shred...reserve broth. Add to broth carrots, green beans and white pepper. In separate pan, melt butter and whisk in flour. (do not brown) Add broth, milk, half & half to butter mixture. Add chicken and season to taste.

Wednesday, April 22, 2009

Tortellini Soup

This is a great recipe for a refreshing soup.  I'm not sure where Mom got the recipe but, it's a keeper.

1 T butter 
2 cloves garlic (minced)
1 15 oz chicken broth
1 small pkg. tortellini (fresh-cheese)
1 15 oz can diced tomatoes
1/2 pkg. frozen chopped spinach (thawed and drained)
1 T Italian seasoning
parmesan cheese

Melt butter in medium pan.  Add garlic and saute.  Add chicken broth and bring to a low boil.  Add tortellini and cook at a low boil for 7 minutes.  Add tomatoes, spinach and italian seasoning.  Heat through and serve with parmesan cheese sprinkled on top.

*I haven't always been able to find fresh tortellini.  I've experimented with both frozen and dried tortellini.  They both turn out just as good.  If using dry tortellini, double the amount of chicken broth.*

Chicken Spaghetti

Here's another Hebdon Classic. I made this last night and it is so yummy! I would say this is Ammon's second favorite meal I make. (the other is amazing and coming soon!)

3-4 Boneless, skinless chicken breasts
2 10 oz cans Ro-Tel tomatoes (diced with chilies)
1 stick butter
1 large onion (diced)
1 lb spaghetti
1 lb cheddar cheese
1 T chili powder (I use slightly less)
1 T garlic powder

Boil chicken for 30 minutes or until done. Remove and tear apart chicken, reserving water. Saute onions in butter until transparent. Add Ro-Tel tomatoes and spices. Then add chicken and simmer 10 minutes. Meanwhile, cook spaghetti in water from chicken according to package directions. Drain spaghetti, return to pan and add chicken mixture. Mix well and put in a 9x13 pan. Top with cheese. Bake at 350 for 30 minutes or until cheese melts.

Wednesday, April 15, 2009

Hebdon's Ham and Pasta!!!!

Drum Roll, please!
This is the one you have all been waiting for. Mom's infamous Ham and Pasta. She always would cook us whatever we wanted on our birthdays and this one was always mine. (I'm sure this was chosen by a few others, also.)

8 oz. spaghetti
1 10 oz. package frozen broccoli cuts
1/4 c. butter or margarine
1/2 c. sour cream
1/4 c. milk
1 4 oz. pkg. thinly sliced ham, cut into strips
3/4 c. grated Parmesan cheese

Cook pasta in salted water about 10 minuted or until tender. Melt butter in separate saucepan. Add sour cream and milk. Stir until blended. When still warm, stir in broccoli and ham; heat through. Drain pasta well and transfer to serving bowl. Pour broccoli/ham mixture over pasta and toss. Stir in half of the Parmesan cheese and sprinkle the remainder on top. Serve immediately. Usually makes 4-6 servings but you might want to double it since you won't be able to get enough!

Butterfinger Cake

I am constantly asked to bring this treat to parties! My friend, Carrie, found this gem and shared it with Andrew and I a few years ago. The caramel mixture keeps the cake extra moist and the crunch of the bars is a fun contrast. A genuine party in your mouth! :)

1 yellow cake mix
1 8 oz. jar of caramel ice cream topping
1 14 oz. sweetened condensed milk
4 large Butterfinger candy bars, crushed
1 16. oz. whipped topping

Prepare cake mix as directed in a 9x13. Cool and pierce several times. Mix half of whipped topping, caramel (reserve a small amount to drizzle on top) and condensed milk. Pour over cake; sprinkle half of the crushed Butterfingers on top. Ice the cake with the remainder of the whipped topping. Sprinkle the remaining Butterfingers on top. Chill until ready to serve.
This is a winner, y'all!

Lemon Water Punch

This punch is the best drink I've been served at a party.  My sister in law, Joni, served it at a shower she threw for me and I have made it for every single event since then.  I've handed this recipe out many times.... It's a keeper!

5 quarts water
3 cups sugar
1 T citric acid
1 T lemon extract
2 sliced lemons

Mix first 4 ingredients well and then add lemons.

*If you are going to store this drink, take the lemons out.  If you leave them in overnight, they overpower the drink.*

Oreo Truffles

I found this recipe in a Kraft Food & Family magazine.  Super easy.  Super delicious.

1 package Oreos, divided
1 8 oz. package cream cheese, softened
2 packages Baker's semi-sweet baking chocolate, melted

Crush 9 of the cookies to fine crumbs in a food processor - set aside.  Crush remaining 36 cookies to fine crumbs and place in a medium bowl.  Add cream cheese and mix until well blended.  Roll cookie mixture into 42(ish) balls, about 1 inch in diameter.  Dip balls in chocolate and place on wax paper-covered baking sheet.  Sprinkle with reserved cookie crumbs.  Refrigerate until firm, about 1 hour.

Grandma Keller's Chili

(I always turn to this exact recipe EVERY TIME I make chili.)

2 med. cans crushed tomatoes
2 med. cans stewed tomatoes
1 large can tomato puree
2 med. cans Hot Chili beans
2 lbs. ground round steak (not ground beef)
1 large onion, sliced thin and separated
4 T. chili powder
2 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder

Put first 4 ingredients into large pot on medium heat. Crumble and brown ground round, along with sliced onions, in a large skillet. Add the remainder of ingredients to the meat/onion mixture. (VERY IMPORTANT, add ALL the seasonings to the meat mixture, not the tomato mixture.) When meat is well browned, add to the tomato mixture in the large pot. Mix well and cook on LOW for 2 hours, stirring occasionally. Serves 6...enjoy!

Chicken Salad

Laurie brought this recipe to our family and I'm pretty sure EVERYONE loves it.  This recipe makes A LOT.  We usually half it and have plenty left over.  Ammon is not much of a salad eater but he can't get enough of this stuff.

3 hearts romaine lettuce
1 bag of baby spinach
6 grilled chicken breasts  (I've never used that many)
1 medium bag of mozzerella 2 cups
1 small bag of craisins
1 small package of slivered almonds - toasted

1 1/2 cups mayo
2/3 cups sugar
4 T apple cider vinegar
4 t poppyseeds

Toss all ingredients together and Voila!  Dinner is served.

Welcome welcome!

I'm still getting things set up and running but I'm super excited about this blog.   I know you all have recipes that I've been wanting so, be nice and share.  :)  I'll try to post a few tonight (if I can find some pictures) and hopefully you guys will join in.  Let me know if we need to change things around.  I think I'm the "administrator" and you guys are "authors".  Not sure if I can change that or not...  Let's have fun!