Throw and Go BBQ Chicken

photo from realmomkitchen.com

Don't you just love crock pots?  The house smells good all day.  You look and smell like an awesome wife.  Yet-all you did was throw some junk in a pot and push start.  I love it!  This is a really yummy recipe.  I was a little worried that there wasn't more liquid in the pot, but it all worked out-don't worry!  I actually halved the recipe and it made 6 sandwiches for us.  Don't forget the money maker--throw a dill pickle on there (lesson learned from Claire, thank you!)


Throw and Go BBQ Chicken
Recipe from realmomkitchen.com

• 5 boneless skinless chicken breasts
• 1/2 tsp garlic powder
• 1/2 tsp onion flakes
• 1/2 tsp salt
• 1/4 cup brown sugar
• 1 cup spaghetti sauce
• 1/2 cup Kansas City Style bbq sauce (I used Cattlemen’s Kansas City Classic)
• 1 Tbsp. liquid smoke
• rolls or buns to serve on
• butter

1. Place all the ingredients in the crock pot in the order listed above.
2. Cook in the crock pot on high for at least 6 hours.  Remove the chicken and shred.  Return to the crock pot and mix into the sauce.
3. Butter the inside of your buns or rolls.  Place them on a cookie sheet.  Broil them in the oven on the second highest level for the oven rack (this prevents burning).  Broil until golden brown.  You want them toasty because this bbq chicken is so moist and saucy you will end up with soggy bread if you don’t toast them.  Sandwich bbq chicken inside toasted buns or rolls.

Bruschetta with Tomatoes and Basil

This recipe is the simple and classic rendition of bruschetta. I'm not a huge fan of tomatoes, but I absolutely love this appetizer- its so fresh and perfect for any occasion, especially in the hot summer!

Bruschetta with Tomatoes and Basil

Adapted slightly from America's Test Kitchen

4 ripe, medium tomatoes, cored and chopped medium

1/3 cup chopped fresh basil

Salt and Pepper

1 loaf crusty French bread, sliced 1-in. thick

1 garlic clove, peeled and sliced in half

3 Tbs. extra virgin olive oil

Parmesan Cheese

Mix the tomatoes and basil together and season with salt and pepper to taste. Adjust an oven rack 4 inches from the broiler element and heat the broiler on high. Place the bread in a single layer on a baking sheet and broil, turning once, until golden brown on both sides, 2 to 7 minutes. Rub the garlic clove evenly over one side of the toasted slices and brush with the olive oil. Drain the tomato-basil mixture of excess liquid and spoon it over each slice of bread before serving. Sprinkle with shaved parmesan cheese. Enjoy!

Queso Blanco Dip

photo from cooking-mexican-recipes.com

Finally a cheese dip that doesn't clump up!  I did do a lot of altering.  First, I would half this because it makes a ton and the cheese isn't cheap.  Second, I would switch the amounts of monterrey jack vs. american because I personally prefer the taste of monterrey jack.  And third, I didn't add any of the veggies except for the tomato which is technically a fruit anyhow.  I like a plain cheese myself.


Queso Blanco Dip
From Annie’s Eats
Yield: about 2 cups
Ingredients:
1 tbsp. canola or vegetable oil
¼ cup onion, finely chopped
1 jalapeño pepper, seeded and finely chopped
12 oz. white American cheese, shredded*
4 oz. Monterey jack cheese, shredded
¼-2/3 cup milk
1 tomato, seeded and finely diced
2 tbsp. cilantro, minced
*White American cheese can be found at the deli counter in most grocery stores.
Directions:
Heat the oil in a medium saucepan over medium-high heat.  Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes.  Reduce the heat to medium-low.  Add both of the shredded cheeses and ¼ cup of the milk.  Whisk or stir until completely melted.  Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency.  Transfer to a warmed serving bowl and serve immediately.

Ooey Gooey Peanut Butter Chocolate Chip Brownies

**picture and recipe courtesy of ourbestbites.com

Holy cow...when I saw these brownies on ourbestbites.com they were HOLLERING (not screaming) my name. SOOOO up my alley. Especially being pregnant. Anything with chocolate and peanut butter. YES PLEASE! They did not disappoint....super rich and super delicious.

3/4 C sweetened condensed milk, divided (fat-free is fine)
1/4 C butter, melted and cooled (1/2 stick)
1/4 C non-fat milk
1 box devil’s food cake mix (18.25 oz)
1 large egg white, lightly beaten
cooking spray
1 7 oz jar marshmallow creme (about 1 3/4 C)
1/2 C peanut butter morsels (not gonna lie, I used a very “heaping” 1/2 cup :)

Preheat oven to 350 degrees.

With an electric mixer, combine 1/4 cup sweetened condensed milk, milk, butter, cake mix, and egg white. Mixture will be very thick. Spray 9×13 pan with cooking spray. Press 2/3 of the mixture into the bottom of the pan. Use either floured hands, or spray your hands with cooking spray in order to press it down without having it stick to your fingers. The layer will be thin. Bake for 10 minutes. Cool for about five minutes.

Combine 1/2 cup sweetened condensed milk and marshmallow creme in a bowl and combine until smooth. Stir in PB morsels. No one will tell if you stir in some extras. Spread marshmallow layer over semi-cooled brownie layer in pan. Carefully drop remaining brownie batter by spoonfuls over marshmallow mixture. Bake at 350 for about 30 minutes. Remove from oven and cool before cutting into squares.

Strawberry (or Raspberry) Cupcakes

photo from realmomkitchen.com

Okay, funny story.  I had my back turned when Jake first tried these.  The noise he emitted scared me.  I turned around, very worried, and asked if he was okay.  His eyes were shining and he had an ethereal look on his face.  Then  he cried.  No, I'm kidding.  But he did say these were it--I mean IT!  His favorite!  **I'm not a huge fan of strawberry as the original recipe called for so I did raspberry.  I'd do it again just to see Jake's face.

Strawberry Cupcakes
Recipe from realmomkitchen.com
Cupcakes:

• 1 white cake mix
• 1 (3 oz) box of strawberry gelatin
• 2/3 cup canola oil
• 1/2 cup of frozen sliced strawberries in syrup, thawed
• 1/2 cup water
• 4 eggs

Frosting:

• 2/3 cup frozen sliced strawberries in syrup, thawed
• 1 1/2 cups butter, softened
• 6 cups powdered sugar

1. Preheat oven to 350 degrees and line muffin tins with 24 cupcake liners.
2. In the bowl of a stand mixer, beat together the cake mix, gelatin, oil, 1/2 cup of the strawberries, and water until combined.  Then beat in the eggs 1 at a time until well incorporated.
3. Fill cupcake liners 2/3 of the way full with batter, do not over fill.  If you have extra batter then make a couple more cupcakes because if you over fill the liners the cupcakes will spill over the edges and you will have more of a flat top cupcake.
4. Bake at 350 for about 16 minutes until a toothpick inserted into the center of a cupcake comes out clean.  Allow to cool.
5. Place the 2/3 cup of strawberries into a blender and puree.  Place the butter in a bowl and using a mixer beat until smooth.
6. Add half the powdered sugar to the butter and beat until all combined and fluffy.  Then beat in the strawberry puree until well blended.
7. Beat in the remaining powdered sugar until combined and fluffy.  Pipe frosting onto cooled cupcakes.

Cookies and Cream Cheesecake Cupcakes

photo from 52cupcakes.blogspot.com

Yes, Martha Stewart makes me wan to pull my hair out too.  However, she does have some good recipes.  So putting aside that this comes from her, just think about oreos and cream cheese.  Then humble yourself and make these--for someone else, of course.

Cookies and Cream Cheesecake Cupcakes
From Martha Stewart's Cupcakes
Makes 30 (Note: I halved this recipe and it was very easy, 30 of these cupcakes would surely be the death of me)

• Ingredients:
• 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
• 2 pounds cream cheese, room temperature
• 1 cup sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature, lightly beaten
• 1 cup sour cream
• Pinch of salt
1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
   
   2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
   
   3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
   
   4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

The Ultimate Marinade

photo from howsweeteats.com

I don't know if it's because of the amazing Costco steak, or the amazing marinade-but HOT DOG! this stuff was good.  Seriously, I don't need to go out to eat if Jake can grill me up an amazing slice of beef like this!


The Ultimate Marinade
Recipe from howsweeteats.com

1/3 cup soy sauce
2 tablespoons olive oil
1/4 cup sherry wine
1-2 tablespoons brown sugar
2-3 garlic cloves, minced
1/4 teaspoon ginger powder

Combine all ingredients together and mix in a large bowl or baking dish. Whisk until sugar has disolved and pour over meat, seafood or veggies.

Red Velvet Cheesecake Brownies

Photo from sweetpeaskitchen.com

I want everyone to know that I don't eat all of this stuff by myself.  I sound like a real porker!  I made these for someone else.  I might have eaten several of them-but certainly not all of them.  They were good.  Real good.  I had to bake them about twice as long--weird, I don't know why--but don't give up!  They were good.  Real good.


Red Velvet Cheesecake Brownies
Recipe from sweetpeaskitchen.com

Ingredients:

• 1/2 cup butter
• 2-oz dark chocolate, coarsely chopped
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 tsp red food coloring
• 2/3 cup all purpose flour
• 1/4 tsp salt
• 8-oz cream cheese, room temperature
• 1/3 cup sugar
• 1 large egg
• 1/2 tsp vanilla extract

Directions:

1. Preheat oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
2. In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.
3. In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.
4. Pour into prepared pan and spread into an even layer.
5. To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.
6. Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
7. Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.

White Chicken Enchiladas with Green Chile Sour Cream Sauce

photo from danellemphotography.com

Hold up. Let me wipe the drool from my chin.  Yeah, these were good.  I mean really good.  I mean, let's have these leftovers the next night and they even taste better good.  I liked them.

White Chicken Enchiladas with Green Chile Sour Cream Sauce

From letsdishrecipes.blogspot.com

Ingredients
8-10 soft taco size flour tortillas
2 cups shredded Monterrey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
Chopped, fresh cilantro for garnish (optional)

Directions
Preheat oven to 425 degrees. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the chicken mixture into each tortilla.  Roll up and place seam side down in a lightly greased, 9 x 13-inch pan.
In a skillet or saucepan, melt the butter. Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth. Cook over medium heat until thick and bubbly. Stir in the sour cream and green chiles. Pour sauce over the top of the enchiladas; sprinkle with remaining shredded cheese. Bake for 20 to 25 minutes. Sprinkle with cilantro, if desired.

Oreo Truffles

photo from yourhomebasedmom.com

I know these have been a 100 times or more but here's why I like this recipe: no dipping involved!  I am averse to dipping things.  It never works for me and it never looks pretty.  These were awesome because they were so quick.  I just rolled them in crushed oreos after.  Oh, and they are so good, and yet so bad!

Oreo Truffles
allrecipes.com

1 16 oz. package of Oreos, divided.  Total of 45 oreos
1 8 oz. package of cream cheese, softened
Crush 9 Oreos in blender and set aside.  Crush remaining 36 Oreos.  Beat cream cheese until smooth and add 36 crushed Oreos.  Beat until well mixed.  Form into 1 inch balls and then roll in remaining crushed Oreos.  Refrigerate until firm.  Enjoy!

Spanish Rice

Photo from sisterscafe.blogspot.com

More authentic?  Yes.  This is just like the rice you get at El Charro-shout out Griffin, GA!  I thought it was a bit bland--as most true authentic mexican is--but Jake loved it.  And FYI-the recipe sounds weird, but just follow it, mysteriously it actually works.

Spanish Rice
Recipe from www.www.thesisterscafe.com

1-2 T. oil
2 c. white rice
1/2 (8 oz) can tomato sauce
1/2 onion, cut into chunks
3 T. chicken bouillon granules
5 c. water
Heat oil in skillet and fry rice until light brown. Add tomato sauce and stir. Turn heat off. Blend onion, bouillon and water in blender on high until pureed. Add blender mixture to rice, stir well and cover. Bring rice mixture to a boil, over medium-high heat. Once liquid level has dropped below the rice, turn heat down to low and simmer 30-35 minutes. Move rice to see if liquid remains. If so, keep simmering. Once rice is done, you may crack the lid to let steam out and let sit for 10-15 minutes before serving (this helps the rice dry out a little and not be so sticky).

Mexican Chocolate Cake

I don't know what makes this cake mexican-I just know it's delicious and super rich.  When Michelle made it for us there were no nuts-definitely what I prefer.

Mexican Chocolate Cake 

Recipe from Michelle Chapman (in my ward)

2 sticks unsalted butter
1/2 cup Dutch-process unsweetened cocoa powder
3/4 C Water
2 C granulated sugar
2 large eggs
1/2 C well-shaken buttermilk
2 TBS vanilla
2 C all-purpose flour
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt

Glaze:
2 C chopped pecans
1/2 stick unsalted butter
1/2 C half and half
1/2 C confectioners sugar
5 oz. fine-quality bittersweet chocolate (not unsweetened) finely chopped

(Michelle’s note:  I like to use Ghirardelli’s Double Chocolate chips here.)
1/4 tsp salt

Make Cake:
Put oven rack in middle position and preheat oven to 350 deg F.  Butter cake pan well and dust with flour, knocking out excess.

Melt butter in a 3 qt heavy saucepan over moderately low heat, then whisk in coca,.  Add water and whisk until smooth, then remove from heat.  Whisk in separately sugar, eggs, buttermilk, and vanilla.

Sift together flour, baking soda, cinnamon, and salt into a bowl, then sift again into cocoa mixture and whisk until just combined (don't worry if there are lumps).

Pour batter in cake pan and bake until a wooden pick or skewer comes out with a few crumbs adhering, 45-55 minutes.  (Leave oven on)

Cool cake in pan on a rack 20 minutes, then loosen edges with a thin knife and invert onto a plate.

Make Glaze:
Spread pecans in 1 layer in a shallow baking pan (1 inch deep) and bake until fragrant and a shade darker, 6-8 min.  Cool pecans slightly in pan on a rack, about 5 minutes.

Melt butter in a 2 qt. heavy saucepan over low heat, then stir in half-and-half and confectioners sugar.  Add chocolate and cook, stirring, until smooth.  Remove from heat and stir in pecans and salt.  Cool glaze until slightly thickened, about 5 minutes.

Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small offset spatula or knife to cover completely.

Cook's note:
Cake (with glaze) can be made 2 days ahead and kept at room temperature in a cake keeper or covered with an inverted bowl.

Almond Poppy Seed Muffin

Photo from yourhomebasedmom

These are definitely my new favorite thing!  They were so delicious!  My kids-I mean, my kids-ate these up and wanted more.  These were so tasty!

Almond Poppy Seed Muffin
adapted  by yourhomebasedmom from allrecipes.com


2 eggs
1 C white sugar
1/2 C oil
1/2 C milk or buttermilk
1/2 tsp salt
1 Tbsp baking powder
1 Tbsp poppy seeds
1 tsp vanilla extract
1 tsp almond extract
2 C flour
Glaze:
1/2 C sugar
1/4 C orange juice
1/2 tsp vanilla extract
1/2 tsp almond extract
1 tsp butter
1 tsp orange zest
Beat together eggs, sugar and oil.  Mix in milk, salt, baking powder, poppy seeds, flavorings and flour.  Do not over mix.
Fill greased muffin tins 3/4 full.  Bake at 350 for 15-20 minutes or until a toothpick inserted comes out clean. Cool until slightly warm and then add glaze.
Glaze:
While baking mix together glaze and allow it to cool a bit and thicken slightly.  In a saucepan over low heat combine sugar, juice, extracts and butter.  Stir until sugar is dissolved.
Once glaze is cooled to room temperature dip tops of slightly warm muffins into glaze.

Monte Cristo Sandwich

Photo from cdkkitchen

Another easy peasy mid-week meal.  I've always been nervous about pairing jam with monte cristo's--but honestly it made it taste better.  Even my super picky youngins ate these! (By the way, this picture is not what they actually look like since they are made with crescent rolls--I couldn't find another one!)

Monte Cristo Sandwiches

Ingredients to serve four:
Ultra thin sliced deli meat of your choice
Cheese or combination of cheeses of your choice.  Sliced or shredded.  Same diff.
Pillsbury Crescent rolls. One can makes four sandwiches.  Plan accordingly.
Jam.  We are boysenberry fans here, but raspberry or strawberry would work fine too.  But boysenberry is better.
Powdered sugar.

 Line your baking sheet with foil.
Spray it with Pam.
These guys tend to stick, or the cheese melts out the sides.  Who wants to scrape melted cheese?
Unroll the crescent rolls, making sure to keep them in rectangles.  See how two triangles make a rectangle? 
With your finger, lightly press together the seams where the triangles meet.

 Sprinkle or tear the cheese so it fits on each rectangle.
Layer on a few pieces of meat.

Fold over the neat little pile of cheese and meat.
Seal edges by pressing down with your fingers.

 Bake until golden brown at 375º for 15-18 minutes.
(Aren't you glad you used foil?)

Serve with a dusting of powdered sugar and a heaping spoonful of jam.

Cream Cheesy Quesadillas

While not the fanciest meal you'll ever have, these are easy and very yummy compared to the amount of time invested.  Quick and different mid-week meal.

Cream Cheesy Quesadillas   
Recipe from Real Mom Kitchen

• 2 cups shredded Monterrey jack and cheddar cheese blend
• 4 oz of reduced fat cream cheese, softened
• 1/4 cup salsa
• 1/4 cup butter, melted
• 8 (8 inch) flour tortillas
• additional salsa for dipping

1. In a bowl, blend together cheese, cream cheese, and salsa.
2. Divide and spread cheese mixture over 4 of the tortillas.  Top with the remaining tortillas creating 4 quesadillas.
3. Brush one side of each quesadilla with melted butter.
4. In a skilled, fry tortilla butter side down.  Brush other side with melted butter.
5. Fry quesadilla until one side is crisp and brown.  Flip and cook the other side until crisp and brown.  Continue this process until all the quesadillas are cooked on both sides just like a grilled cheese sandwich.
6. Slice each quesadilla into 4 wedges with a pizza cutter and serve with additional salsa.  Makes 4-6 servings.

Julie's Chicken Salad

Julie's Chicken Salad

You know, I would've never thought I would like chicken salad. My mother-in-law (Julie) converted me. I guess I am becoming an adult afterall. All of these ingredients alone I DO.NOT.LIKE. Especially Miracle whip (lets hear it for mayo!), celery and cold chicken. But, somehow, this congolomeration of ingredients is a beautiful mixture that is so satisfying. YUM ! Can't wait to eat another tomorrow for lunch.

Ingredients:
6 chicken breasts, boiled
3 stalks of celery, chopped
1 bunch of green onions
6 hard-boiled eggs, sliced and diced
Sliced almonds toasted to taste
Miracle Whip enough to liking

Directions: Dice chicken, celery, eggs and green onions. Combine in a bowl with Miracle Whip and S&P. Refrigerate for at least 24 hours before (I only did for 6 hours and it was delish!). Serve on Crossiants and sprinkle the salad with almonds directly before serving.

Chicken and Asparagus Black-bean Enchiladas

Photo from foodnetwork.com

This recipe is so refreshing and different!  A couple in our ward made it for us for dinner.  I was a little skeptical to see asparagus sticking out of an enchilada--but YUMMY!

Chicken and Asparagus Black-bean Enchiladas

Recipe from Michelle and David Chapman (in our ward)

 Double this recipe for a 13 x 9 pan of enchiladas!

4 slices bacon

½ pound boneless, skinless chicken breasts, cut into strips

2 cloves garlic, crushed

1 ½ cups salsa, divided

1 (15 oz) can black beans, un-drained

1 small green bell pepper, chopped

½ teaspoon ground cumin

¼ teaspoon chili powder

¼ cup sliced green onions

salt and pepper to taste

4-6 flour or fresh corn tortillas

¾ pound blanched asparagus (about 3 stalks per enchilada depending on the size of stalk)

¾ cup shredded Monterey Jack cheese

½ cup light cream

Cook bacon in a skillet until crisp, remove from skillet, drain and crumble.

Pour off all but 1 tablespoon bacon drippings.

Cook chicken strips and garlic in drippings until tender.

Stir in ¼ cup salsa, beans, bell pepper, cumin, and chili powder.  Season with salt/pepper.

Simmer for 7 or 8 minutes or until thickened, stirring occasionally.

Stir in green onions and crumbled bacon.

Spoon bean mixture down the center of each tortilla. 

Add 2-3 asparagus stalks and top with cheese, reserving ¼ cup cheese for garnish.

Roll up tortilla and place seam side down in a greased 9x9 (or 9x13 if you double recipe) baking dish – Pyrex dishes are best.

RECIPE CAN BE PREPARED TO THIS POINT AND REFRIGERATED UNTIL READY TO BAKE!!!

Combine remaining salsa with cream and pour over top of enchiladas.  Bake at 350 degrees for 15 minutes.  Top with remaining cheese.  Bake for 5 minutes longer or until cheese melts.  Served with rice, chopped tomatoes, sour cream, and additional salsa!

Southwest Pasta Salad

photo courtesy of ourbestbites.com

Southwest Pasta Salad

Oh, the dreaded salad assignment! It seems so boring when you are asked to bring a salad to a dinner. I was dying to mix it up and so searched on ourbestbites.com and found this gem. YUM!

Ingredients:

1/2 lb. cooked bowtie pasta (I used whatever I had on hand which was whole wheat Rotini)

1 14oz. can black beans rinsed and drained

2 roma tomatoes diced

1 large pepper of any color, diced

1/2 C sliced green onions

1/2 C frozen corn (no need to thaw)

Zest from two limes

optional: add chicken

1/2 C cheese Queso fresco or Cotija cheese (found in the mexican cheese section) or pepperjack cubed

Dressing:

6 T fresh lime juice (about 3 juicy limes)

1/4 C rice vinegar or white wine vinegar

4-5 garlic cloves, chopped

1 1/2 t chili powder

1 t cumin

1/2 t coriander

1/2 t salt

2 t sugar

3/4 C canola oil or EVOO

1/2 C roughly chopped cilantro

Creamy Mashed Potatoes

Photo from Pioneer Woman blog

Certainly not healthy.  Certainly good.  Very good.  Good enough that it doesn't matter that it wasn't healthy.  At all.

Recipe: Creamy Mashed Potatoes   

Recipe from Pioneer Woman

Ingredients

• 5 pounds Russet Or Yukon Gold Potatoes
• ¾ cups Butter
• 1 package (8 Oz.) Cream Cheese, Softened
• ½ cups (to 3/4 Cups) Half-and-Half
• ½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
• ½ teaspoons (to 1 Teaspoon) Black Pepper

Preparation Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Firehouse BBQ Grilled Chicken

Photo from realmomkitchen

Definitely my new favorite marinade.  I don't do spicy, but this was not spicy at all according to my sensitive taste buds.  


Firehouse BBQ Grilled Chicken
Recipe from realmomkitchen



6 thawed boneless skinless chicken breasts
½ Cup Frank’s Red Hot Sauce (I only used 1/4 cup and it was the perfect level of heat for my family)
¾ Cup of your favorite BBQ sauce (I used Cattlemen’s)
4 Tablespoons melted butter
2 Tablespoons Worcestershire sauce
Place all ingredients in a large ziplock bag and marinate for at least an hour. Preheat stove top grill pan or outdoor grill over medium heat. Grill chicken for 5-6 minutes each side or until chicken is cooked through.