What's For Dinner?

Hey y'all!  I have friends and family asking me all the time for good weeknight recipes to make for dinner that are good, fast, and easy...so, I thought I would start sharing with y'all some of my tried and true meals that Brad and I enjoy, and a few "tricks" that I do to make cooking supper super easy!! 

One of my most favorite items in my kitchen is...my crockpot.  Yep, not the most "exciting" kitchen appliance or gadget, but with out a doubt one of the most efficient and time saving - you throw in your ingredients in the morning and when you get home, supper's ready!  The slow cooking does magic to tenderize meats and make soups rich and wonderful.  I make a crock pot meal at least once a week!  In fact, we had a crock pot meal tonight, and I thought some of y'all might like to try it out - Chicken and Wild Rice.  Brad and I really like this dish, and it's one of my staples.  I just added some asparagus bundles (just wrap 5 or 6 spears with a half piece of bacon and bake in the oven...YUM-O!!!!) and crescent rolls for our sides.  It took me about 5-10 minutes this morning to throw everything in the crockpot, and about 20 minutes tonight to get everything ready...a wonderful, delicious home made meal in less time than it would take to go pick up take out!! 

Chicken and Wild Rice

To your crockpot add:

3 - 4 chicken breasts (you can use bone-in or boneless - whichever floats your boat)

2 cans Cream of Mushroom Soup (I've used the Original, Heart Healthy, and Fat Free...the consensus: they all work great!!  No major difference in the taste)

1 small onion, chopped in chunks

1 small can mushrooms, drained

Cook on LOW 8 hours.

Prepare a box of Uncle Ben's Wild-Long Grain Rice with the seasoning packet (the quick-cook box is what I use) according to package directions.  Mix in to the crockpot with cooked chicken, and let the flavors "marry" for at least 10-15 minutes before serving.  (I usually put the rice in to the crockpot, and then get my sides ready.)

I got the original recipe from here, but I of course have changed it slightly :)  This dish is great with green beans, asparagus, carrots, peas, or even a salad.

Delicious, quick, and easy...what more could you ask for out of a meal?!

Ultimate Comfort on a COLD Day

Today has been soooo cold in North Alabama...at least to us it has been.  When it's this cold, there's only one thing I want to eat - a steaming hot bowl of homemade Chicken Noodle Soup and a piece of Broccoli Cheese Cornbread.  Yes, I said Broccoli Cheese Cornbread.  It is A.M.A.Z.I.N.G!!!  Don't turn your nose up, or think it's weird....it is so incredibly yummy!  It's is the ULTIMATE comfort food - it's always the first thing I want to eat when I'm not feeling well.  I don't know why, but it's rare for me to cook it any other time than when I make chicken noodle soup...as good as it is, you would think I would make it all the time!!

So, I thought I would share the wonderful cornbready goodness with y'all!  A dear family friend gave me this recipe when I got married...thank you SO MUCH Carla - it's one of mine and Brad's FAVORITES!!!

Broccoli Cheese Cornbread

1 8oz. box Jiffy Corn Muffin Mix

2 eggs (I'm a brown egg kind of girl, but you by all means can go the basic white route)

1/2 c milk (I use whole milk for this, but I'm sure skim or 2% would be fine)

1 stick butter, melted

2 cups shredded cheddar cheese

1 onion, chopped

1/2 box frozen broccoli

Preheat oven to 325.  Combine Jiffy mix, eggs, and milk.  Add cheese, onion, and broccoli and stir to coat.  Add butter a little at a time to temper the batter; stirring ingredients to incorporate butter.  Pour in GREASED 9x13 and bake for 50 minutes.  Let cool and cut in to squares. 

This is BEST after it has sat and cooled...not like regular cornbread and best straight out of the oven.  Let set for a good 15 minutes to give it time to set up. 

Oh, y'all...you'll be thanking me for this one just like I'm thanking Carla almost 10 years and a jazillion pans later....mercy, it's good!!

Chocolate Fever

Tuesday night, I had the biggest chocolate craving...and, there was nothing in the house that was chocolate. Hmmmm, what could I make?? I remembered an easy chocolate dip that I've made to dip strawberries in that's really good - but, I didn't have any strawberries. My wheels started turning to think how I could turn that dip into fudge. Let me just tell you what - I believe I heard angels singing when I sank my teeth into the first bite of fudge! HA! It was so ridiculously easy to make, and soooo very YUMMY...I just had to share it with you! Next time you have one of those "I'd kill for some chocolate right now" moods, you'll be ready and armed with this recipe!!

Toasted Pecan Fudge

1 bag semi-sweet chocolate chips
1 can Eagle Brand sweetened condensed milk
1 Tablespoon unsalted butter
1 pinch of salt
1/2 cup pecans

Toast pecans on a cookie sheet in a 425 degree oven just until they are slightly crisp. (I know that toasted pecans sounds strange for fudge, but TRUST ME they are what make this fudge so awesome!!) Set aside.

Over medium high heat, mix the condensed milk and chocolate chips until chocolate is completely melted, stirring constantly (this will stick and burn very quickly if not stirred!!) Add butter and salt, and stir until butter has melted and mixture is smooth.

Then, it's FUDGE POURING TIME!!! (sorry, inside joke with Brad...) Pour chocolate into a container (depending on the thickness you want your fudge to be - I usd a rectangle Tupperware 'cool cuts' container, probably about 6x11). Top with pecans, and press pecans into the fudge slightly.

Let cool completely, then cut into squares (it's best to let it cool several hours, but I had to get a piece MUCH sooner than that...). Keep in refrigerator until ready to eat. It's best to let it set out for a couple of minutes to soften...but, again - I had to have a piece much sooner than that :)

Now, yes you could do this in a double broiler, but it does just as well to do it straight in the pot. You could also chop the pecans and even mix the pecans into the fudge before pouring, but I like them whole and on top.

Hope y'all try this soon...it is sooooo good!!! Let me know what ya think!

Summer Harvest

One of the many, many reasons Summer is one of the BEST times of the year...

I have "put up" as we say here in the South (translation: canned or froze vegetables for winter) okra, squash, green beans, bell pepper, and some of the most fabulous Gourmet Pickles you've ever tasted in your life...they'll make you slap yo' mama, and I'm not even kidding! Canning and freezing food makes me feel so domestic and wifely :)

Unbelievably, I've not made a single trip to the Farmer's Market this year - which I typically visit at least once a week during the summer. Brad's parents have a garden this year, and have graciously shared LOTS of veggies with us, and several sweet families from church have brought heaping bags filled with fresh-picked produce for us to have. I'm so thankful for the family and friends that have shared their wonderful garden goodness with us!!! We have enjoyed it soooo very much!

Just a side note - "Learn how to can food" was #3 on my 30 by 30 List and, I'm proud to cross that one off the list :)

Saint Patty's Day!

G'day to you and yours - And a great big Happy Saint Patty's Day!!


I've been cooking up some ol' Saint Patty cupcakes today! And yes, Brad and I are still sugar-free for Lent - but, can't I bake something yummy for others to enjoy?

I got inspiration for these crazy green cupcakes from Bakerella, which is where I get lots of fabulously crazy baking ideas :) Instead of Red Velvet, they are Green Velvet Cupcakes...just replace the red food coloring with green food coloring and VOILA! you've got some green as grass cake batter!! The icing is cream cheese icing just like what you would use for a traditional Red Velvet Cake...except instead of pecans they have shamrock sprinkles.

And, in honor of the day, I leave you with an Irish blessing:

May the road rise to meet you,

May the wind be always at your back,

May the sun shine warm upon your face,

The rains fall soft upon your fields and,

Until we meet again,

May God hold you in the palm of His hand.

Best Potato Soup Ever!

I have had the best of intentions to post this recipe for several weeks and am just now getting around to it! My ministry friend, Mandy, asked me to share the recipe...so, Mandy this is especially for you :)

This potato soup is soooooo delicious, and the best thing in the world on a cold and dreary day. It's a thick kind of soup, so it's very hearty and filling....Brad loves it. As with the majority of my recipes, it's a culmination of several different recipes that I "Hayley-nized" to make my own.

The amount that this recipe makes is enough for 4, which means Brad and I have enough for supper and leftovers for lunch the next day! You can easily double or triple for however many you are cooking for!

Hope y'all enjoy!

Potato Soup

4 potatoes - baked, peeled, and cut up in bite-size chunks (yes, you could boil your potatoes, but MUCH tastier if they are baked!!)

1 small onion, chopped

6 Tablespoons butter

3 Tablespoons flour

3-4 cups milk (whole milk is best, but whatever you have on hand)

1 cup water

2 chicken Bouillion cubes

4 ounces Velveeta cheese

1 cup cheddar cheese, grated

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

1/4 cup crumbled bacon - (Oscar Mayer "Real Bacon Pieces" is my best friend for stuff like this!! But, of course you can prepare your own bacon and crumble)

Saute chopped onion in 3 tablespoons butter until onion is soft. Set aside. Make a rue by melting remaining 3 tablespoons butter on medium-high heat; add flour, and constantly stir while cooking for 1 minute. Slowly whisk in 3 cups of milk. Let rue cook until milk becomes noticeably thicker - STIR CONSTANTLY or it will stick!! If it becomes too thick, add another cup of milk. Add sauteed onions, and all other ingredients, except for crumbled bacon. Let simmer on low for 15-20 minutes. Stir in crumbled bacon before serving.

Now, you could just stop there, and it would be a really good soup. BUT....if you want to make a good soup a great soup, have these toppings available to top it off:

Grated Cheddar Cheese

Crumbled Bacon

Chopped Green Onion Tops

Sour Cream

Chopped Chives

Yummy...makes me want a bowl just typing the recipe! Let me know if you make some, and how it turns out!!

Taco Pie

It's Tasty Tuesday! Here's another weeknight favorite that's easy, quick, and always a pleaser (this is one of Carolyne's favorites, too!)

Taco Pie

Serves 4 - 6

1 frozen deep dish pie shell, thawed

1 lb. ground meat (I only use ground turkey at my house, but of course you can use ground beef or chuck)

1 taco seasoning packet

2 - 3 cups Tortilla chips (I always use Fritos) crushed

1 8 oz. sour cream

1 - 1 1/2 cup shredded cheese (I use medium cheddar and monterey jack)

optional - refried beans or black olives

Preheat oven to 400 degrees. Pre-cook pie shell for 10-12 minutes. Set aside. Scramble ground meat, and drain. Return to skillet and add taco seasoning according to packet directions. Layer ingredients in pie shell: 1/2 of crushed chips, meat, sour cream, cheese, and remaining crushed chips. (If you choose to also use refried beans and/or olives, just add those before putting the chips on top.) Return to oven and cook another 12 - 15 minutes.

I serve this with Spanish Rice and salsa.

YUMM-O!

To see recipes from others on this blog hop, visit Jen's Tasty Tuesday.

Pepper Steak

I am participating in Tasty Tuesday Parade of Food today. I want to share with you a DELICIOUS Powell family favorite - Pepper Steak. Brad grew up eating this all the time, and I was introduced to it after we married. It's soooo good, and a great weeknight meal for your family because it's QUICK, EASY, and uses ingredients that you probably have on hand! Let me know if you try it, and what you think!

Pepper Steak

Makes 2 large servings, or 4 small servings

1/4 cup oil (you can use vegetable, canola, or even olive)
1 lb. steak, cut into thin strips (you can use any type of steak - round, strip, sirloin, ribeye)
1 medium onion, thinly sliced
2 green Bell peppers, thinly sliced
1 Tablespoon cornstarch
1 cup cold water
1 Tablespoon soy sauce
1 teaspoon sugar
2 teaspoons garlic salt (if using garlic powder, just be sure to add 2 teaspoons salt)
1/2 teaspoon black pepper

Preheat oil in skillet, uncovered at 325 degrees.

In a bowl, dissolve cornstarch in water and soy sauce. Add sugar, garlic salt, and ground pepper; set aside.

Add meat to skillet and brown.

Remove meat and set aside. Add onion and pepper slices to skillet and cook just until tender.

Pour cornstarch mixture into skillet with vegetables, stirring until sauce is thickened. (If sauce gets too thick, add a little water.) Add meat and cook several minutes until heated through.

(You may want to add more salt after you taste - I try to be a little conservative with the salt, and let everyone salt their own.)

Serve over hot rice.

Soooo good! Hope you and your family enjoy!

To view more recipes of others partcipating in this blog hop, visit Jen's Tasty Tuesday.

Homemade Banana Ice Cream

Hello all! I have been at the lake all week, and have not had a chance to blog. Thought I would share a Bailey family favorite that is sooo yummy on a hot July day - Homemade Banana Ice Cream. It is awesome! Even if you are not a huge banana fan, you need to try this - the banana flavor is not over the top, just enough to be refreshing. I got this recipe from Mrs. Hazel Parker from Mt. Vernon - thanks Mrs. Hazel for always sharing your wonderful recipes with me!!

Homemade Banana Ice Cream

5 large bananas, peeled

1 Banana Creme Pie mix (you will only need the "filling" packet - discard or use the "topping" packet for another recipe)
2 cups sugar
1 Tablespoon vanilla
1 gallon whole milk
pinch of salt

Mash bananas to a liquid consistency; set aside. Using the Banana Creme Pie mix FILLING only, beat with 2 cups of the milk. Add vanilla, salt, and mashed bananas. Pour mixture into ice cream canister, and fill to fill line with rest of milk. Stir mixture several times to make sure it's completely incorporated. Freeze according to freezer directions.

Peanut Butter Cake

If you know me very well, you know I like to cook...ALOT! I cook supper usually every night of the week. For some people cooking is a chore, and something you do because you have to. Not for me. There's something therapeutic about it, and I like to try new ingredients and put a twist on an old favorite! I love to get new recipes, and thought it would be fun to share some of my own with y'all!

This past week, I was in the mood to bake. I made 2 Peanut Butter Cakes, and they were soooo YUMMY!! I made one for church on Wednesday night, and the other was for a get together with Brad's family for a pre-Father's Day celebration. Several people have asked for the recipe for this FABULOUS cake, so I thought this would be a great recipe of the week!

Hope you and your family enjoy this favorite as much as mine does! I got this recipe several years ago from a dear friend in the ministry, Suzanne Winningham. Thanks Suzanne!

Peanut Butter Cake

1 Butter Cake Recipe Cake mix OR Yellow Cake Mix (I always use Duncan Hines)
4 Tablespoons peanut butter

Mix cake mix according to package directions, and add the peanut butter before batter is completely mixed. Bake at 350 degrees in either a 10x13 pan, or 2 round cake pans for 30 - 35 minutes or until cake is set. Let cool.

Icing:

1 8oz. cream cheese, softened

4-5 Tablespoons peanut butter

3/4 box Confectioners sugar

1 Tablespoon vanilla

1-2 Tablespoons milk

Cream cream cheese and peanut butter together. Add 1/3 of sugar, and blend. Add vanilla. Add another 1/3 of sugar, and blend. Add 1 tablespoon of milk. Add remaining sugar, and blend. If icing is too thick to spread, use 1 more tablespoon of milk. Mix all ingredients until completely blended.

Ice cake layers...and enjoy!!!

Since this week's recipe is a baked good, I have to put in a plug for a wonderful new product. It's called "Baker's Joy", and it is absolutely true to its name!! It is used in replace of having to grease and flour your cake pans...just simply spray the inside of the pan (just like a Pam spray) and voila! - You're ready to pour in your batter! It takes out a step that I despise and usually make a mess with. You need to try it - I guarantee you'll be glad you did!

If you try the recipe or the Baker's Joy, let me know what ya think!!!

Have a happy Monday!