Archive for the ‘Appetizers’ Category

  • 1 Can Cream of Chicken Soup
  • 1 Cup Sour Cream
  • 1 Can (10oz) diced tomatoes & green chilies
  • 1 Can (150z) Black Beans – rinsed and drained
  • 1/2 bag of frozen corn
  • 1 oz of taco seasoning (1 envelope)
  • 2 cups shredded cheddar cheese (8oz)
  • 2 lbs of boneless chicken breast
  1. Stir all ingredients together(except chicken).
  2. Put mixture in bottom of 13X9 pan.
  3. Lay chicken on top of mixture.
  4. Cover and cook until chicken is cooked all the way thru.
  5. Shred chicken and cook for another 20 minutes

Serve with Tortilla chips.

I make this in my Casserole Crock-pot. 1st time I cooked it on low for 8 hours. YUM. 2nd time I cooked on high for 5 hours. The chicken wasn’t so easy to shred but was still very tasty.  I have made this as an appetizer – but it really is a meal!
I have NOT cooked this in the oven. When you do please add cooking directions here:


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Cheesy Kale Chips

1 large bunch of kale
1 cup cashews, (soaked 2 hours)
1 red bell pepper, seeded and chopped
3-4 tablespoons fresh squeezed lemon juice
2 Tablespoons nutritional yeast
1/4 teaspoon onion powder
1/4 tsp turmeric powder
1/2 teaspoon Himalayan sea salt
Sugar to taste (recipe calls for 1 Tablespoon agave, per Dr Oz agave is bad for you)

Rinse the kale and spin dry. Remove the stems and tear into bite size pieces.
Let the kale air out as much as possible before coating.
Blend the ingredients for the cheesy seasoning in the Vita-Mix until smooth.
Transfer kale and seasoning to a large bowl and mix well using your hands to ensure the leaves are well coated.
Place the kale on the dehydrator trays, the Excalibur Dehydrator is by far the best on the market).
Dehydrate at 118 degrees overnight or until coating is dry.
Slide onto mesh screens and dehydrate until totally crispy.
Note that not all nutritional yeast is vegan, so READ the label! Bragg’s is vegan and I love the flavor it offers.

TIP for keeping Kale Chips Crunchy.
Take a small fabric bag, sachets for jewelry or aromatics work well, and fill it with uncooked rice.
Place the it in an airtight glass container with a lid and seal up the kale chips.
The rice soaks up any extra moisture in the container, keeping your kale chips crunchy for days!

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Soft Pretzel

  • 4 teaspoons active dry yeast

  • 1 teaspoon white sugar

  • 1 1/4 cups warm water (110 degrees F)

  • 4 cups all-purpose flour

  • 1 cup whole wheat flour
  • 1/2 cup white sugar

  • 1 1/2 teaspoons salt

  • 1 tablespoon vegetable oil

  • 1/2 cup baking soda

  • 4 cups hot water

  • 1/4 cup kosher salt, for topping


  1. In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two more tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
  3. Preheat oven to 450 degrees F. Grease 2 baking sheets.
  4. In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets. Sprinkle with kosher salt.
  5. Bake in preheated oven until browned, about 8 minutes

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Puppy Chow

1 box (12 cups) Chex

2/3 cup Peanut butter

1 1/3 cup chocolate chips

2/3 cup butter

1 tsp vanilla

4 cups powdered sugar.


Dump cereal in big bowl.  Melt chocolate, butter, vanilla, peanut butter together in a double boiler, fold over cereal.  Put 3-4 cups powdered sugar (recipe called for 4, that ended up being a LOT) in a gigantic ziplock (I use 2.5 gallon), add sugar and shake shake shake.

I doubled this recipe to fill 13 sandwich-size ziplocks for Cookie Exchange

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Large (28oz) bag Chex Snack Mix – Pick out the pumpernickel toasts (or use a mix that doesn’t include them).

2 packages vanilla melting candies

I doubled this to fill 13 ziplocks for cookie exchange.

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1 package uncooked bacon

1 to 2 packages little smokies

2 cups brown sugar


Cut bacon into thirds.  Take the individual bacon pieces and wrap 1 piece around 1 little smokie; secure with toothpick.  Place a layer of brown sugar on the bottom of slow-cooker and add a layer of smokies, repeating layers of brown sugar and smokies until all gone.  Cook on High for 2 to 3 hours, or until bacon is fully cooked, stirring occasionally.

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1 package (8 ounces) cream cheese, at room temperature

1 cup powdered sugar

3/4 cup creamy peanut butter (not all-natural)

3 tablespoons packed brown sugar

3/4 cup milk chocolate chips

3/4 cup peanut butter chips

Graham cracker sticks, teddy grahams, and/or apple slices for dipping

Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended.

Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape.

Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover, pressing morsels into the ball if necessary.

Place ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks, teddy grahams, or apple slices for dipping or spreading.

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