Recipe Thursday!!!

littlemoments324

Do you have any to share??

Are you looking for anything??

kmdeck26

yesterday for our block party, some person made this fourth of july trifle...

they layered the following things:
lite cool whip
strawberries
blueberries
raspberries
lady fingers (some kind of sponge cake)

and it was AMAZING

tealeyedangel

Crockpot Chicken Cordon blu

What you will need:

Thin sliced boneless skinless chicken breasts

tooth picks

budding ham (the lunchmeat stuff that comes in the lil bags)

swiss cheese slices

two cans of Cream of Mushroom soup w/ garlic

Take the chicken breasts, lay a couple of pieces of the ham and one piece of cheese on it, fold it over in thirds and secure it with a couple of tooth picks, repeat with all of them. place them in the crock pot. pour the cream of mushroom w/ garlic soup over it. cover and let go for 6-8 hours on high....

Make some Egg noodles. 

serve chicken and the soup over the noodles

UBER YUMMY

and SIMPLE!

tealeyedangel

Crock pot (I love my crock pot)

Italian Beef (chicago style)

3 lbs Beef roast

large bottle of zesty italian dressing

jar of sliced banana peppers 

put roast in crock pot, sprinkle with garlic and onion powder

pour entire bottle of dressing on top

toss a hand ful of banana peppers on it and pour about half the jar of juice on it

let cook on high for 8 hours

serve on rolls with Provolone Cheese

butterflyjumper1

I have been too stressed with moving/dealing with house things/wedding stress to really cook anything lately the most creative thing I have made lately was Alexia sweet potato french fries that came strraight from our freezer. sad face  

pillsburyaj

I threw together a lentil salad the other day. It was very tasty (and nutritious!) I don't have exact measurements for some of the things because I just put it together by taste, so I approximated.

-1 cup lentils, cooked
-1 can artichoke hearts, chopped
-1 can garbanzo beans, drained
-1 can black olives, drained
-2 shallots, finely sliced
-2 cloves garlic, minced
-1/4 cup green onion, chopped
-EVOO, approx 2 tablespoons
-S&P, to taste
-Italian seasoning, to taste
-Red wine vinegar, approx 2 tablespoons


1. Cook the lentils as directed. (I boiled mine with a pinch of salt, two bay leaves and some rubbed sage)
2. Drain the lentils and rinse with cold water - discard the bay leaves.
3 Heat 1 tbsp EVOO in skillet, sautee the shallots and garlic until transparent.
4. In a bowl, combine all the ingredients.
5. Refrigerate and enjoy!