Peanut Butter Krispies

These are my step-sons all time favorite favorite dessert. This dessert was found so many years ago, I can't even tell you it's original origin (sorry), but I do know my step-son would love if I mailed him a box of these every week. I may just have to surprise him one day and ship off a box from California to Texas, the next time I am in the baking mood. I did however make an entire double batch for his 21st birthday in May (I know I am just NOW finally posting about this, LIFE IS BUSY!).

I have made these several times (as you can see). First photo was yellow and black chocolate with colored chocolate drizzle for my daughters graduation party, second batch for my step-son's 21st birthday celebration in Las Vegas and the last batch was just for fun! That picture was taken a few years ago when we first discovered this awesome recipe!

We drove from California to Las Vegas, Nevada and he flew there from Plano, Texas. We had a great time celebrating and hanging out with him, just my husband and I. We ate lots of delicious food, tried a few fun new drinks with the newbie and enjoyed downtown, the strip and the Blue Man Group which was a very good show. Kids grow up way to fast, I tell ya! And I am feeling WAY TO OLD to have a 21 year old step-son, two almost 19 year old twin daughters leaving for college in 24 days, and my little man who is now 13 years old! OH MY!

Peanut Butter Krispies
original source unknown

2 cups Rice Krispy Cereal
18 oz (approx 2-1/4 cups) Peanut Butter (we like to use crunchy)
1-1/2 cups Powered Sugar
1/4 tsp vanilla
Milk or White Chocolate Melts (or any kind of chocolate melts)
extra toppings (peanuts, white chocolate or chocolate mixed with peanut butter)

Mix all ingredients together (this is best done with gloves). Once all mixture is completely mixed, roll into balls or use a melon scoop to make into small round balls. Melt chocolate in a microwave safe bowl in 40 second increments, until melted. Krispy balls can then be dipped into the melted chocolate and set onto wax paper to dry. Depending on what kind of topping you'd like you may need to add the topping now while the chocolate is still wet (ie crushed peanuts or sprinkles of any kind). If you want to drizzle with peanut butter chocolate, mix 1 tbsp peanut butter with 1/2 cup or more of white chocolate until desired consistency, you need to be able to drizzle. Or if you want just a plain colored chocolate, melt and drizzle.

Here was the awesome candy bar I made for my twins high school graduation party, complete with Peanut Butter Krispies included and my adorable little nephew who couldn't keep his hands off the candy bar. Gotta Love 'em, so dang CUTE! I will be posting all the recipes we made just as soon as I possibly can, but the count down is here and now, 24 days until our 3 week driving vacation to take my girls from California to Missouri via our motorhome. AH, the days are going by so fast.

German Chocolate Cracker Candy {SECRET RECIPE CLUB}

SECRET RECIPE CLUB

German Chocolate Cracker Candy

I've been running all over the place lately, in the last two months I've been to Florida, Missouri (twice), thrown a HUGE 120+ people graduation party for my girls, spent a weekend at Pebble Beach (arrived home last night at 9pm), and now I am finally HOME SWEET HOME (I am NOT complaining, I LOVE LOVE it all); but I am home now! (at least for the next 11 days) Then I have one more GIRLS ONLY trip to Big Bear for a scrapbooking weekend, a small break in the month of July then our BIG BIG trip in August will be to drive my twins to college from Southern California to St. Charles, Missouri. But today it's time for the Secret Recipe Club; Group C! This is my 14th post for the Secret Recipe Club and I am still having a great time (ahhhh, when I remember to make my recipe and not have to wake up at 5:30am on the day of to whip out a recipe). OH, did I say that out loud! No, really it's happened more then once and today was one of those days. One of my girls even woke up (at 6am) and said "WHAT IS THAT SMELL, IT SMELLS SOOOOO GOOD"; so I will tell you, the recipe was well worth it!

When I am sent my blog assignment, I always jump right over and check it out. Of course, I start pinning everything that I would LOVE to make, so last night when I was in the car while my husband was making that LONG 7 hour drive home from Pebble Beach, I knew I had already pinned a handful of recipes I was wanting to make. I clicked on over and there were three recipes I had chosen. Now, I just need to pick the one I was gonna make at 5:30am and I was ready to go. I knew I had all the fixin's for the German Chocolate Cracker Candy, so that was an easy decision. My secret blog this month is Authentic Suburban Gourmet.

The funny thing is that I use to make a recipe JUST like this when I was a kid. I was going to share with you also, my recipe (it's really similar, but mine has no coconut). Here is the recipe from ME when I was about 10 years old (in my lovely handwriting, with my awesome signature) TOO CUTE! And YES, YES, that is a lovely photo of yours truly.

I don't know why I don't make this recipe more often, everyone LOVES it. Today, though I made this new version from my Secret Recipe Blog and it was just as delicious. Oh, the possibilities.

German Chocolate Cracker Candy

recipe adapted by me, found over at Authentic Suburban Gourmet,
originally from Southern Living 2011 Christmas Book

10 Graham crackers (1-1/2 pkgs)
1 cup brown sugar, firmly packed
1/2 cup butter (1 stick)
1-1/2 cups milk (or dark) chocolate chips (or if you run out use melting chocolate like me)
2/3 cup coarsely chopped whole walnuts (or almonds or your favorite nuts)
1/2 cup shredded coconut, lightly toasted
extra 1/2 cup mini chocolate chips (if you wish for topping)

Preheat the oven to 350. Arrange the graham crackers tightly on a cookie sheet that has sides on it or the sauce will run over the edges. I like to use parchment paper for less of a mess (but it's not required).

Heat the brown sugar and butter in a saucepan over medium heat until melted and smooth, and slightly bubbling, about 5 minutes. Pour over the graham crackers and spread to cover all crackers. Bake at 350 for 15 minutes. The mixture will be bubbly. Remove from oven and spread some more if necessary pushing any excess butter and sugar mixture onto the crackers. Also at this time you can spread your coconut onto a small baking dish and toast for about 7 to 9 minutes in the oven at the same time.

Sprinkle with the chocolate chips and let melt for about 10 minutes (if using melting chocolate, I melt in the microwave first and then spread the melted chocolate over the graham crackers). Sprinkle the nuts, toasted coconut and mini chocolate chips. Press gently to adhere to chocolate, I like to return to oven for about 3 minutes to just toast the tops a little and melt the mini chocolate chips in place. They will re-harden once you remove from the oven and they should keep their form. Chill in freezer for 15 minutes or on the counter for about an hour or so. Remove and break apart gently. Store in an airtight container and best kept chilled in the refrigerator. Enjoy!

Here is a list of my past Secret Recipe Club recipes:

• Blueberry Muffins (Gluten-Free)
• Bean Roll-Up (extra post)
• Cucumber Salad
• Raspberry & Nutella Pizza (extra post)
• Pioneer Woman's Chicken Pot Pie 
• Frozen Breakfast Burritos
• Pink Pearl Applesauce (crock-pot)
• Peanut Butter Marshmallow Cake (extra post)
• Cake Mix Cinnamon Chip Brownies
• Sweet and Smokey Roasted Cauliflower
• Cheesy Bacon Ranch Dip
• Trail Mix Cookies
• Creamy Noodles

THIS WEEK'S CRAVINGS #50 (ANGEL FOOD CAKE) and Pineapple Angel Food Cake

THIS WEEK'S CRAVINGS Linky Party #50

The Theme is: Angel Food Cake
(Please share with us your favorite recipe made with Angel Food!)

I have always loved this recipe (and I do NOT make it enough)! It's even on the Weight Watcher recipe list! Not that cake is healthy for you, but it's low in calories, fat or whatever else they add into all the "good food", I know it's low in points too. (sorry I don't have the count anymore).

and it's NATIONAL ANGEL FOOD CAKE... so what better day to make it then TODAY!

I actually made this cake this weekend to share on my camping trip with my friends and family and everyone loved it! I hope when you make it that you get the same response as I did, people had seconds and there was absolutely none left.

Pineapple Angel Food Cake

recipe from a Weight Watcher meeting - years ago

1 Angel Food Cake, in a box

1 large can Crushed Pineapples

1 tub Cool Whip

sprinkle of cinnamon

Do NOT make Angel Food Cake according to directions. All you need to do is mix one box of angel food cake with the entire can of crushed pineapples including juice, do not drain. Mix until well blended and then pour into a large 9x13 or larger pan. Bake as directed.

Remove from oven when finished and cool. Top with Cool Whip and sprinkle of cinnamon and you are done. It's really that easy!

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This Week's Cravings Upcoming Linky "THEMES"

Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

October 17 - Any Pasta Recipe

October 24 - Halloween Treats & What to do with Left-Over Candy?

October 31 - National "Men Make Dinner" Day

November 7 - HAPPY LINKY-versary to THIS WEEK'S CRAVINGS (share a cake)

This is a BLOG Party hosted by From My Tiny Kitchen and MOMS CRAZY COOKING. Also we have a NEW blogger join in in with us to host this weekly event her blog is Big Bears Wife, please help me welcome her. If you are a regular link-up we're excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.
This week's theme is: ANGEL FOOD CAKE
Please only link recipes with our theme!

4th of July - Flag Cake

One of the Most Famous 4th of July Receipes! I'd love to hear your version of the cake!
Friday on MOMS CRAZY COOKING is recipe only days! ENJOY!

Saucy Hawaiian Franks

When I was preparing the Six-Layer Dip for THIS WEEK'S CRAVINGS (Memorial Day BBQ); I knew I had another great recipe for a BBQ, it's my Saucy Hawaiian Franks. I can not believe that I haven't made these in so long... when I thought of a Memorial Day BBQ I knew these had to be included. (and it gave me a great excuse to make them for dinner, so I could photograph them for my blog) Since we had this for a dinner tonight, instead of just an appetizer for a BBQ, I made some white rice and added a handful of pre-cooked frozen meatballs into the recipe. WOW! It was just as delicious and my entire family LOVED it (even my little guy who likes NOTHING)!

Saucy Hawaiian Franks
from Tina Hudgens

1 jar (12 oz) Peach/Pineapple/Apricot Preserves (any which one or a combo of one or the other)
1 jar favorite BBQ Sauce
2 lbs favorite sausage links
1 to 2 cans pineapple chunks (or crushed pineapple) in juice; drain but reserve juice
1 tbsp corn starch

Heat BBQ sauce and preserves in sauce pan. Cut sausages into bite size pieces and add to pan; bring to a boil and add in pineapple. In a small bowl mix 3 tbsp of pineapple juice and 1 tbsp corn starch, then add to pan and continue to heat for 2-3 minutes. Transfer to a slow cooker (on low or warm) and/or serve immediately.

Chocolate Graham Cracker Snacks (Natchez Cookies)

This is a snack that even adults will love to indulge in. They are so light and fluffy and taste so good! I made this recipe many many years ago when I was a kid (I actually have the handwritten recipe below). I had actually forgotten about it until one day I was at Apples Bed & Breakfast a few years ago and she made what she calls Natchez Cookies. I remembered the taste instantly. (Apples Bed & Breakfast uses Saltine Crackers rather then Graham Crackers but either one is delicious)

When I was making my first scrapbook/cookbook my mom gave me this folder of  family recipes, and this is where I found this piece of paper with my writing on it. A hand written recipe by yours truly "Tina Yvonne Messick" (my signature is bigger then the entire recipe, too funny). PRICELESS!

Just updated this post! I made them today, a batch of each! They were both equally good, but I think I perfer the
Graham Crackers better! They are sinfully delicious (and for sure not on a diet menu)!

Chocolate Graham Cracker Snacks
recipe from unknown source, written by me as a 10 year old child (with a few changes)

Graham Crackers (break into 4th's)
1/2 cup butter
1 cup brown sugar
1/2 to 1 cup walnuts (or pecans)
1 tsp vanilla (Apples Bed & Breakfast uses this so, I added it in)
1 bag of Chocolate Chips (I think the mini chocolate chips would be better)

Separate Graham Crackers onto a cookie sheet, fill up the entire sheet leaving no space in between. Melt 1/2 lb butter on stove top and then add in 1 cup brown sugar; spread mixture over crackers. Heat Oven to 400 and Bake for 5 to 7 minutes. Remove from oven and spread chocolate chips, walnuts on top and wait until chocolate melts. Cool & Serve.

Yep that's me at 10 years old!

It's the WEEKEND, a great time for any kind of PARTY including Linky Parties! Today, we will link this recipe to: Check Me Out Saturday, Show and Tell Saturdays, Sweets for Saturday, Spotlight Saturday, Sundae Scoop, Saturday Spotlight, Recipe Swap Sundays, It's Party Time, Sister Sister Sunday, , Potluck Sunday, Weekend Wander, Who Made What Weekends, One Food Club, Unwasted Homemaking Party, Sunday Showcase Party

THIS WEEK'S CRAVINGS Linky Party #29 (Hamburger Meat) and Ranch Doritos Taco Salad

THIS WEEK'S CRAVINGS Linky Party #29

The Theme is: Hamburger Meat

(Share what you can do with some hamburger meat?)

Ranch Doritos Taco Salad

Just returned from a wonderful camping trip that I shared with my son and my parents. My girls and hubby stayed home to work, school and do other important things like shop for a prom dress. But, my son and I had a wonderful time. We saw the Kern River, walked around the historical town and hiked through the Trail of 100 Giants. We had an amazing time... and now it's Monday and back to the grind. How many school days are left? Only 17 school days for my kids!!! And yes, I am counting down.

These are the beautiful scrapbook pages, that I already made. Gotta LOVE digital scrapbooking and not having to drive the 5 hour trip home. Yep, I got to scrapbook the entire 5 hour car rider home. Lucky ME!!!

Did you know May is National Hamburger Month?

We use hamburger meat in everything. This is definitely a staple in our home and I will be sharing just a few of my favorite recipes below at the linky party. This recipe that I choose to feature today comes from my very first scrapbook/cookbook where I gathered recipes from all of my family members and put them all together in one scrapbook. This recipe is from my cousin's wife, Jessica.

Ranch Doritos Taco Salad

recipe from Jessica Kutscher, adapted and name made up by ME!

1 lb ground hamburger meat cooked with Taco Seasoning
1/2 cup corn
1 - 2 tomatoes, diced
1 - 2 avocados
1/2 cup shredded cheese
1 head of lettuce (use spinach lettuce or a mixer of whatever you like)
Ranch Doritos Chips
1/4 to 1/2 cup Thousand Island Dressing (this is the secret)

The recipe is simple, the ingredients are easy. Add a few more, or take away a few if you don't like them. But the secret ingredient is the Thousand Island Dressing (even people that don't like Thousand Island LOVE this recipe) and the Ranch Doritos... make this salad taste like no other Taco Salad you've ever had before. It's DELICIOUS!!!

A LIST OF "FOOD" LINKY PARTIES: It's MONDAY already! Let's do this bloggers... it's a fresh start to a NEW week! I can't wait to mix and mingle with all of you and see what has been cooking in your kitchens! Today I will be sharing this recipe here: Homemaker Monday, I Made It Monday, Just Something I Whipped Up, Made by You Mondays, Making the World Cuter, Market Yourself Monday, Melt in Your Mouth Monday, Motivate Me Monday, Your Recipes My Kitchen, Mangia Monday

Now onto the LINKY PARTY! Please only link recipes with our theme!
This week's theme is: HAMBURGER MEAT Recipes

Here is a complete list of the past weeks and a list of what's coming up on This Week's Cravings!

If you are a regular link-up we're excited to see what you made! If you are new please read & follow the simple rules, so everyone can enjoy the linky party! If you forget to follow the theme, link back or add a button IN YOUR post you will receive a gentle reminder. THANKS A MILLION!

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Please Grab Our Button!!!

This Week's Cravings Past & Future Recipe Links

May 9 - Mother's Day Brunch

May 16 - What can you do with Hamburger Meat ?

May 23 - Summer Salad Recipes

May 30 - Memorial Day BBQ

This is a BLOG HOP Party hosted by MOMS CRAZY COOKING, From My Tiny Kitchen and Delightful Country Cookin'  stop on by and say HELLO to the other hosts!

The LINKY PARTY is opened ALL Week!
(from Monday to the following Monday at Midnight)!

Tyson BBQ Chicken Pizza with Homemade BBQ Sauce

My kids LOVE pizza! What kid doesn't? Homemade Pizza is even better. We have been enjoying making homemade pizza's for some time now. We are always coming up with new creations and today's post is our latest. My twin daughters love Shaved Asparagus Pizza, we make it quite often, and BBQ'ing Pizza is another one of our latest craves. But my 12 year old son, is Cheese-Only! When I was asked to do a review for Food Buzz with Tyson Grilled & Ready Chicken, I was thrilled to create a brand new pizza recipe.

We often use ready made pizza crust, just as we did this time. One of my daughters is gluten-free (not by choice) and I buy her gluten-free crust, and then regular crust for the rest of the family. This recipe is so simple and the taste was out-of-this world. I have to be honest I have never purchased the Tyson Grilled & Ready Chicken, but I was so impressed with the taste. I've made 3 more items with this chicken since and it will be a permanent staple in our house from now on (just bought my second bag this week).

We wanted to set out to create a BBQ Sauce Style Pizza and we succeeded beyond our wildest dreams. Even as we were creating this pizza my daughters were wondering if this was really going to taste like the BBQ pizza's they order from most restaurants, and it did! We were all so happy with the results. THANK YOU Tyson Chicken & the Food Buzz Tastemaker program for showing us this new product.

We started with an ole' family recipe of Homemade BBQ sauce to dip all the chicken strips in before making the actual pizza's. First we covered the pizza crust in olive oil and garlic, topped it with homemade Pizza Sauce, cheese and the Tyson Grilled & Ready Chicken Strips covered in the Homemade BBQ Sauce. The BBQ Sauce Pizza was absolutely delicious. A new family-favorite.

Chicken Pizza with Homemade BBQ Sauce

from Tina Hudgens

4-6 individual Pizza Crusts (use your own favorite crust)

1/4 cup of olive oil

1 tbsp minced garlic

Homemade Pizza Sauce (see recipe below or use your favorite jar of pizza sauce)

1/4 cup shredded pizza cheese (for each individual pizza)

1 tsp of parsley (per individual pizza crust)

Homemade BBQ Sauce (see recipe below)

4-6 strips of Tyson Grilled & Ready Chicken (per individual pizza crust)

Homemade Pizza Sauce

1 (6oz) can of tomato paste

1/2 cup olive oil

1/4 cup water

1 tbsp minced garlic

1/4 tsp Oregano

1/4 tsp Basil

1/2 tsp sea salt

In a small bowl add tomato paste then add in olive oil a little at a time mixing completely. Add water next a little at a time mixing completely in between each pour. Add in the remaining ingredients and mix well. This is your homemade pizza sauce that will be spread on the pizza crusts.

Homemade BBQ Sauce

1 cup ketchup

1 tbsp Worcestershire Sauce

1 tbsp vinegar

1 tbsp brown sugar

Whisk all together and mix with chicken strips. This homemade BBQ Sauce will be used for the chicken and to drizzle on the pizza after the entire pizza is put together.

PIZZA directions:

Heat oven to 350. Mix together 1/4 cup olive oil and 1 tbsp minced garlic; brush onto both sides of your favorite pizza crust. Take the pizza crust and spread on one side the Homemade Pizza Sauce (see above for recipe). Add about 1/4 cup of your favorite pizza cheese (more or less to your liking). Place the Tyson Grilled & Ready chicken strips, that have already been covered in the homemade BBQ Sauce onto the pizza on top of the cheese; sprinkle with a little parsley and drizzle the remaining Homemade BBQ Sauce on top of the pizza. Bake for 15-20 minutes (or what is recommend for your pizza crust) and serve hot! This is a one-of-a-kind Chicken Pizza with Homemade BBQ Sauce.

Tyson Great Taste Grilled & Ready frozen Chicken Breast Strips are fully cooked and perfectly portioned offering a lean protein solution for your favorite light dished, hot or cold. Ready in just minutes and conveniently packaged, you can use what you need to create delicious and smart meals, and the rest stays fresh for the next quick-fix meal. Tyson Grilled & ready products are available at grocery stores nationwide. For more information on these products, visit Tyson Grilled & Ready.

"As part of the Foodbuzz Tastemaker Program, I received a coupon for a free bag of Tyson Grilled & Ready product, but the opinion in this post is entirely mine"

THIS WEEK'S CRAVINGS #27 (Mexican Dishes) and Sour Cream Enchiladas

THIS WEEK'S CRAVINGS Linky Party #27

The Theme is: Mexican Dishes
(Share your favorite dish in celebration of Cinco de Mayo!!!)

Mexican food is not loved by my entire family, but it is one of my favorite foods. If I had to pick my two favoite foods it would be Mexican and Italian. I love them both!

Our favorite is The Perfect Guacmole it would go perfect with the Chicken Enchiladas I am sharing today!

I looked up Cinco de Mayo... just to give you all a little history lesson. "While Cinco de Mayo sees limited significance in Mexico itself, the date is observed nationwide mostly in the United States as a celebration of Mexican heritage and pride."Cinco de Mayo is not a Mexican holiday—it is an American Civil War holiday, created spontaneously by Mexicans and Latinos living in California who supported the fragile cause of defending freedom and democracy during the first years of that bloody war between the states" - quoted from Wikipedia.

Cream of Chicken Enchiladas

1 can of Cream of Chicken Soup
1/2 cup of Sour Cream
1 small can of Green Chilies
1/2 tsp Cumin
3/4 cups of grated cheese
1/4 cup onions, diced
3 cups of diced chicken (we used Tyson frozen chicken breast; pre-cooked)
6 to 8 flour tortillas
1 small can of Enchilada Sauce (we use mild)

Mix the soup, sour cream, green chilies and cumin in a large mix bowl. Pour half of the mixture into a separate bowl and add in the grated cheese, onions and chicken, fold together until combined.

Prepare a square baking dish by covering the bottom of the pan with a thin layer of Enchilada Sauce. Divide the chicken mixture into 6 to 8 equal parts, then take a flour tortilla and place a scoop of the chicken mixture into the center. Tuck in both ends and fold into a square; like a burrito. Lay with seem side down into the prepared baking dish. Top the flour tortillas with the remaining Enchilada Sauce, then spread over the top the balance of the Cream of Chicken sauce along with 1/2 to 3/4 add'l cups of grated cheese.

Bake covered with foil for 25 minutes; uncover and continue baking for add'l 10 minutes. Let sit for 5 minutes, then cut and serve.

I LOVE Linky Parties and it's MONDAY already! Let's do this bloggers... it's a fresh start to a NEW week! I can't wait to mix and mingle with all of you and see what has been cooking in your kitchens!  I LOVE FRIDAYS, that means the week is OVER & the WEEKEND is here. We have LOTS of FOOD ONLY Linky Parties we love to visit, CHECK THEM OUT HERE! Today, we will link this recipe to: Family Friendly Fridays, Fat Camp Friday, Flaunt it Friday, Feasting in Fellowship Friday, Feature Yourself Friday, Food on Fridays, Foodie Friday, Friday Favorites, Potluck Friday, Fun Food with Friday, It's a Hodgepodge Friday, Home & Family Friday, I'm Lovin' It Friday, Inspiration Friday, Simple Link Party, Food Trip Friday, Saturday Swap, Friday Flair, and Weekend Bloggy Reading 

*****************************************************

Now onto the LINKY PARTY! Please only link recipes with our theme!
This week's theme is: Mexican Dishes
(Share your favorite Mexican Dish for Cinco de Mayo?)

Here is a complete list of the past weeks and a list of what's coming up on This Week's Cravings!

If you are a regular link-up we're excited to see what you made! If you are new please read & follow the simple rules, so everyone can enjoy the linky party! If you forget to follow the theme, link back or add a button IN YOUR post you will receive a gentle reminder. THANKS A MILLION!

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This Week's Cravings Past & Future Recipe Links

May 2 - Mexican Dishes for Cinco de Mayo

May 9 - Mother's Day Brunch

May 16 - What can you do with Hamburger Meat ?

May 23 - Summer Salad Recipes

May 30 - Memorial Day BBQ

This is a BLOG HOP Party hosted by MOMS CRAZY COOKING, From My Tiny Kitchen and Delightful Country Cookin'  stop on by and say HELLO to the other hosts!

The LINKY PARTY is opened ALL Week!
(from Monday to the following Monday at Midnight)!

Grandma's Pot Roast

My Grandma Fay's Pot Roast; One of our Favorite Crock-Pot Recipes
Friday's on MOMS CRAZY COOKING is recipe only!

Mozzarella Chicken

I LOVE adding the cheese sauce
onto my mashed potatoes too!

Mozzarella Chicken; this recipe has been around for as long as I can remember cooking. I use to make this so much (in my life before kids over 17 year ago) that my family would say "If you are making Mozzarella Chicken again, we aren't coming over for dinner", needless to say this recipe got lost along the way. Maybe it was all those kids I had or my time just got lost and fancy recipes like this were no more.

My Mom & Dad
Summer 2010

It was my dad's birthday last month and with the theme of "saving money" I asked each of my parents to pick their favorite dinner, favorite dessert and I invited them over to my house for a birthday dinner celebration. My mom and dad's birthday is one day apart, but I wanted them each to have their own special dinner. My mom picked Lasagna and Snickerdoodle Cupcakes (both those recipes are already very popular here on my blog) and my dad said "Hey, why don't you make that Mozzarella Chicken you use to make a long time ago". I of course was happy to oblige and the recipe was just as good as I remembered, maybe even better. This will for sure be coming around a lot more often in the near future, I can't wait to have it again soon! It's absolutely scrumptious.

Mozzarella Chicken

from the kitchen of Tina Hudgens

6-9 boneless skinless chicken breast
2 eggs, beaten
1/2 cup dry bread crumbs
1/4 cup butter
1 can tomato sauce
1/2 tsp dried basil
Mozzarella Sauce (see recipe below)
1/2 cup shredded mozzarella cheese
1/2 tsp paprika

Dip chicken into eggs; then coat with bread crumbs. Heat butter in large skillet until melted. Cook chicken over medium heat in skillet until golden brown on all sides. Stir in tomato sauce and basil; reduce heat to low. Cover and cook until done approx. 20-30 minutes.

Prepare Mozzarella Sauce.

Mozzarella Sauce
1 tbsp butter
1 tbsp flour
1/8 tsp salt
1/8 tsp cayenne red pepper
1/2 cup chicken broth
1/2 cup half-n-half
1/2 cup shredded mozzarella cheese

Heat butter in small sauce pan until melted. Blend in flour, salt and red pepper. Cook on low heat, stirring constantly until smooth and bubbly, remove from heat. Stir in broth and half-n-half; then heat to a boil. Boil and stir one minute; then add shredded cheese and stir until melted.

Once chicken is completely cooked arrange pieces into an ungreased baking dish. Spoon mozzarella sauce over chicken pieces, sprinkle with remaining 1/2 cup of shredded cheese and paprika. Set oven to 550 or broil; place baking dish in oven for 6-7 minutes until cheese is melted and sauce is bubbly around edges.

Here is the scrapbook page from my Family Cookbook/Scrapbook. The photo is of my sister and I in 1991 (I was 20 years old and she was 14 years old); this was about the time I found this delicious recipe.

Scrapbook/Cookbook Page from my Family Cookbook; Volume 1

I LOVE Linky Parties and it's Wednesday.... almost Friday! Come on everyone... "WE CAN DO THIS"! What a great way to mix and mingle with lots of bloggers (and find FABULOUS recipes)! Today, this recipe is linked to the following linky parties: Creative Share Wednesdays, Gold Star Wednesdays, Homemaking Link-Up, Let's Do Brunch, Living Well Wednesdays, Show & Tell, Wandering Wednesday, What's Cooking Wednesday, Works for Me Wednesday,  Whats on the Menu Wednesday, What's on Your Plate, and Make it Yours Day

Chicken or Turkey Pot Pie

First I want to share and point everyone in the direction of my Recipe Index, even though my blog is still fairly new, I now have over 160 recipes archived to help you find all kinds of inspiration! Take a look and make something new today!

No one can resist the fresh taste of a Homemade Pot Pie. This pie is no difference, left-over chicken, left-over turkey or buy a fresh Rotisserie Chicken any kind of meat is just perfect for a Homemade Pot Pie. We even use this crust for my grandma's Hamburger Pie recipe and it tastes out-of-this world!

Chicken or Turkey Pot Pie
by Tina Hudgens

1 cup Cream of Celery Soup
1 cup Cream of Chicken Soup (or Cream of Mushroom for Turkey Pot Pie)
1/2 cup milk
1 tsp granulated garlic
1 tsp poultry seasoning
1 tsp pepper

Mix all together with a whisk.

2 cups frozen Mixed Vegetables
1 cup frozen peas (if they aren't included already in your mixed veggies)
2 cups diced potatoes (frozen hash brown potatoes work perfect)
24 oz diced cooked chicken (from a can chicken, left over turkey, a grocery store rotisserie chicken, it all works)

Add all the above ingredients to the soup mixture and stir well. Add this entire mixture into your favorite store bought pie crust. (use the frozen pre-made pie crust, use the Pillsbury roll out if you want a top and bottom or make your own homemade pie crust) Bake at 350 for 45 minutes or until crust is golden brown.

Easy Homemade Pie Crust

from my Mother-in-Law Charlotte 

2 cups flour
1 cup Butter Flavor Shortening
1/2 cup COLD water
pinch of salt

This recipe will make enough for a top and bottom pie crust for a normal size pie tin.

Mix flour, shortening and salt with a pastry knife (or a fork if you don't have one). Once it's all mixed together then add COLD water and continue mixing. Cut into half and roll out one at a time onto a flour surface. Roll until you get your desired shape (ie: round for a pie tin).

This pie recipe works great for this Hamburger Pie, Chicken or Turkey Pot Pie and also is wonderful for dessert pies too!

I LOVE Linky Parties, (CLICK TO SEE ALL PARTIES), and it's Thursday, almost time for the weekend. Today, we will link to these wonderful linky parties, check them out and join in! Cooking Thursday, Full Plate Thursday, Prairie Story Recipe Swap, GCC Recipe Swap, Strut Your Stuff, Thrilling Thursday, What's Cooking Thursday, Pennywise Platter Thursday, Transformation Thursday and Hunk of Meat Mondays