Chicken Bacon Crescents

I have a new obsession. It's anything Chicken, Bacon and Ranch. Throw in some cheese and I'm smitten.

This obsession started with these lovely little Chicken Bacon Ranch Taquitos. I could put these on the menu every week and I don't think I'd get tired of them. Well. Maybe. But it'd take a dang long time that's for sure.

So after this little love obsession started I decided I needed to find something else to fuel the fire. That's when I came up with these Chicken Bacon Crescents.

Super easy. Super yummy. The love affair continues.

Let's just say that the little bro was over to play with Miss K the night I was making those and even though he had ate a full meal before arriving he couldn't say no to sampling these. For the record he also loves those taquitos.

But then again he's a single male living alone so I'm thinking he just might be in love with any food I make him that doesn't come from a box? It is sure possible.

Try the taquitos. Try the Crescents. Let me know if you are going to have a love affair too.

*I will switching my blog from the Blogger Platform to Wordpress on Friday night. My blog may have a few kinks over the weekend so if you need any recipes please make sure to print them off!*

Chicken Bacon Crescents
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Ingredients
2 Chicken Breasts, cooked and shredded
4 oz cream cheese, softened
1 c. cheddar cheese, shredded
1/4 c. real bacon bits
1 package ranch dressing mix
1 tube refrigerated crescent rolls

1. Preheat oven to 350 degrees.

2. Boil chicken breasts for 20 minutes or until cooked through. Shred.

3. In a large mixing bowl combine the cream cheese, cheddar cheese, bacon bits and ranch dresisng mix. Add shredded chicken.

4. Unroll the crescent rolls in one large sheet. Press seams together to seal. Spread chicken mix over the crescent rolls. Roll up the crescent rolls the long way. Cut into 8 pieces. Place each piece on a greased baking sheet.

5. Bake 25 minutes or until golden brown on edges.

This recipe may be shared on the following sites - Please give them a visit!

Weekend Potluck  

Meatball Subs

My husband gets crazy happy every time time he sees me thawing out meatballs. I've never ever seen a man get that happy when he sees meatballs. It sometimes scares me. Does your hubby ever do things like this or am I just blessed?

I really shouldn't complain because it would really suck to make supper night after night and no one ever showed thanks for it!

I mean it sucks bad enough that I have to make supper Every. Single. Night. In fact I might have just been complaining about this to my mom tonight. Sometimes I just want to come home, sit on the couch, snuggle Miss K relax. Like the hubby. I'm jealous. Often.

Instead I'm running around getting supper on the table.

One night I was on the couch when he got home and I asked him if he wanted grilled cheese for supper with leftover soup. He said that was fine. Then I looked at him and said great you can make it. Gasp. I thought his eyeballs were going to fall out of his head. To his credit he did it with minimal complaints and that was the best dang grilled cheese ever. It's always better when someone else makes it isn't it?

Oh are you surprised that I don't make an awesome meal every night? Did I have you buffaloed? Sorry! I'm lazy just like every one else!

These meatball subs come together super quick and easy. And when it's a night where I'm not feeling like cooking those are always welcome recipes!

Meatball Subs
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Ingredients
6 Buns
1 lb precooked, frozen meatballs, thawed
1 Jar Spaghetti Sauce
2 c. Mozzarella cheese shredded
1/4 c. Parmesan cheese, shredded

1.  Put meatballs in a saucepan and cover with spaghetti sauce. Cook until the meatballs are heated all the way through.

2. Place 5-6 meatballs in each bun. Cover with spaghetti sauce. Top with mozzarella and Parmesan cheese. Place on baking sheet.

3. Turn broiler on. I set mine to high. Let warm up about 5 minutes. Place baking sheet with subs in oven on top rack. Broil until the cheese is melted all the way through and bun is starting to brown. Watch carefully as it will go from melting to burnt in a few seconds!

This recipe may be shared on the following sites - Please give them a visit!

Flour Me With Love
Mandy's Recipe Box
Semi Homemade Mom
Weekend Potluck  

Meatball Bubble Biscuits

Wow I'm on Thanksgiving hangover. Anyone else suffering from that?

I was looking forward to me long weekend for weeks and then boom, over and done with. I feel like I wasn't even home. Now that I think of it. I really wasn't!

But on the other hand I am embracing Cyber Monday with all of my power. I love it. I wait for it. It's my black Friday.

That's right no crazy Black Friday for this girl. I like my sleep. And I have to drive hours to get to any stores that make it worth while. Not worth it.

I'll sit here and shop in my pj's online instead. In fact I've wrapped up almost all of my Christmas shopping plus some of my mom's. Say thank you mom!

Ok onto the recipe. Oh yum yum, easy peasy, awesomeness. I mean we all need something easy to get us through the holidays. Does anyone else not even enjoy half of the holidasy becasuse you are worried about getting to the next event, get together, hurting someone's feelings?

I love, love the holidays, but sometimes it's overwhelming. Schedules, rushing, and forgetting to remember the real reason. So that's my goal this year. To remember what and why we are celebrating.

Who's in with me?

Now go make these little guys and thank me for providing a simple recipe so you can relax a little! Have a glass of wine tonight too. I said it was ok!!

Meatball Bubble Biscuits
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Ingredients
1 can Pillsbury Golden Layers Biscuits
20 frozen fully meatballs, thawed
2 stick string cheese
1 Tbsp Parmesan cheese
1/2 tsp Italian Seasonings
1/4 tsp garlic powder

1. Preheat oven to 375 degrees.

2. Separate the biscuits each into two layers. Cut each string cheese into 10 pieces.

3. Place a meatball and a piece of cheese into each biscuit, wrap dough around it and seal. Place seam side down in 9 inch round cake pan. Repeat until finished

4. Sprinkle biscuits with Parmesan cheese, garlic powder and Italian seasoning.

5. Bake 18-20 minutes or until biscuits are golden brown.

Recipe from: Kathie Cooks

This recipe may be shared on the following sites - Please give them a visit! 

Semi Homemade Mom
Weekend Potluck
Flour Me With Love 

Roasted Garlic Shrimp Pasta

"What is the crazy lady doing out on her steps taking pictures of food again"

"I know it's only 7:30 in the morning"

I can imagine this conversation being had by my neighbors as I rush out to greet the morning LIGHT and snap a few pictures of my creations. This is being done while the hubby is rolling his eyes and making smart comments like, "I'm going to take a picture of you doing this and put it on Facebook."

I'm thinking to myself (other than shut your trap!), "Yup, right, go ahead, you haven't even commented on Facebook let alone added a picture!"

Oh have I mentioned I HATE daylight savings time? It's dark by 5:30 and I'm rushing to get home by 5 so let's just say taking pictures in natural light is a struggle during the winter. I'm trying to figure out how to get around this situation. So this morning when I had an extra five minutes before dashing out the door to bring Miss K to daycare I quick made that photo shoot happen.

The life of a food blogger.

You are all picturing this and laughing at me aren't you? It's ok. I would be too!

This super, simple, easy, peasy pasta dish is perfect for those week nights when you are rushing around and trying to stay sane. It's pretty much a dump and eat kind of dish. My kind of dish.

My hubby exclaimed, "I love this even better than that other one you make."

Uh ok, the other one I make? It's scary I knew right away he was referring to, Shrimp Penne with Garlic Sauce.

This is another one of my favorites but it really depends if you are looking for white or a red sauce with your dish. So just make them both and call it good!

Remember to go enter the Little Baby Bumblebees giveaway going on right now too!

Roasted Garlic Shrimp Pasta
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Ingredients
1 lb frozen, cooked shrimp, tail-off, thawed
1 box (16 oz) penne pasta, cooked
1 jar (15 oz) Roasted Garlic Alfredo sauce
1 jar (24 oz) Marinara sauce
2 cloves garlic, minced
2 c. Mozzarella cheese, shredded
1 c. Parmesan cheese, shredded

1. Mix Alfredo and Marinara sauce, Mozzarella cheese, minced garlic, shrimp and noodles together in a 9 x13 in glass baking dish.

2. Baked at 350 degrees for 25 minutes.

3. Sprinkle with Parmesan cheese and continue cooking for 5-10 minutes or until cheese is melted. 


Recipe Adapted from: Confessions of a Semi-Domesticated Mamma

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Weekend Potluck 
Inside BruCrew Life 
Semi Homemade Mom  

French Bread Pizza

Ok who forgot to tell Miss K that it was daylight savings time?

I even tried keeping her up late the night before to try and ease her into the time change.

Epic Fail.

She was up at 6 am bright eyed and ready to play. By the time we left for church at 8:45 she had even had a nap.

The joys. For the momma that loves her sleep. I might have snagged a two hour nap in the afternoon. They always say sleep when the baby sleeps. She's still young enough for that to apply right? I sure hope so.

Lets all hope tomorrow morning goes better. Any tips on easing into the time changes for kids?

This little treat is a simple twist on the typical old pizza. Not that I mind pizza, but it's always fun to change things up a bit!

French Bread Pizza
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Ingredients
1 loaf french bread
14 oz pizza sauce
3 c. mozzarella, shredded
20 pepperoni slices
1/2 c. Parmesan cheese
1 Tbsp oregano
1/2 Tbsp garlic powder

1. Preheat oven to 500 degrees. That's right 500 degrees! That keeps the bread crispy on the outside and soft on the inside. Just how we like it!

2. Cut bread in half length wise. Lay cut side face up on cookie sheet. Spread sauce on each half. Place toppings on top of sauce.

3. Sprinkle mozzarella over toppings. Then sprinkle Parmesan cheese on top. Top with the seasonings.

4. Bake at 500 degrees for 7-10 minutes until golden brown an cheese is melted.

Recipe from: Semi Homemade Mom

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Couponing & Cooking

  Mandy's Recipe Box
Lil' Luna
Weekend Potluck

Parmesan Crusted Pork Chops

Can't say I make a lot of pork chops but I've had a few hanging out in the depths of my freezer and all of a sudden I decided it was time those bad boys be gone.

I'm on a mission. It's called using up everything in the freezer and cupboards. OK well that's not going to happen BUT I'd like to make a large dent in it. I go through spurts like this. Does anyone else?

As we were sitting eating supper the hubby glances my way and says, "So where'd you get this recipe. It's really good!"

My answer is, "Oh so I can't come up with anything on my own dear?"

Yup that's right these little pork chops were my creation.

Don't worry. That doesn't happen much. I like recipes. As in someone else has tried it before. Sure I'll adapt a few things here and there and throw in a new twist but for the most part I don't go out of my box to much.

I'm OK with that. I've embraced it. Kudos to you out there that have the ambition and time to develop recipes. We need people like you!

So if you have some pork chops hanging out in that freezer whip these up. You might even have all the ingredients on hand!

Parmesan Crusted Pork Chops
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Ingredients
4 boneless pork chops
1/4 c. Parmesan cheese, grated
2 Tbsp dried Italian seasoned breadcrumbs
1/8 tsp paprika
1 tsp dried parsley
1/2 tsp garlic powder
1/4 tsp fresh ground pepper

2 Tbsp Olive Oil

1. Preheat oven to 450 degrees. 

2. Mix Parmesan cheese, breadcrumbs, paprika, parsley, garlic powder and pepper together. Transfer to plate. 

3. Put olive oil in a frying pan and heat on medium-high. Swirl the pan to coat.

4. Dip each pork chop in the mixture. Pat to make it stick if needed.

5. Add pork chops to pan and saute for 2 minutes on each side until golden brown. Place in a glass baking dish and baked for 8-10 minutes or until internal temp reaches 145 degrees.

This recipe may be shared on the following sites - Please give them a visit!

Semi Homemade Mom
Six Sisters' Stuff
Couponing and Cooking
Crazy For Crust  

Crock Pot Ranch Roast

I recently started attempting to feed Miss K cereal. I've been dragging my feet majorly, but last weekend I made up my mind this is the weekend to do it. Oh my goodness I didn't know what I was in for at all!

My mom once told me, or maybe she told me multiple times because I remember her telling me, "Julie I almost broke down in tears when I tried to feed your older brother the first times."

Oh Mom you are totally exaggerating and I have it so much more together it can't be that hard can it? I mean Miss K is a rockstar (not that older bro isn't LOVE YA!) it can't be that bad.

Oh she was right. I kind of want to throw the spoon across the kitchen when it comes to supper time.

It goes something like this....

Cereal in the mouth
Funny face
Cereal out of the mouth, down the bib, down the high chair, you get the picture
Miss K smiles

Honestly?! Why do you have to smile ever time you spit it out.

So tonight I'll try again. Because that's what you do when you are a mom. You keep trying. Someday you will get it. Or Miss K will get it.

Because we are Mom's and even if you aren't I know you love fast recipes since you keep coming back! This is a melt in your mouth dish and it's done when you come home from work. It's a different twist on the general old Crock Post Roast with the ranch but you will not be disappointed! 

Oh if you have any feeding tips let me know!

Remember to go enter the Tiny Prints Giveaway for your chance to win a $50 print credit!

Crock Pot Ranch Roast
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Ingredients
2 1/2 lb roast
1 lb red potatoes, halved
1 can cream of chicken soup
8 oz package cream cheese
1 envelope ranch salad dressing mix

1. Coat crock pot with nonstick cooking spray or stick in one of those handy dandy crock pot liners.


2.  Placed halved potatoes on bottom of the crock pot and place meat on the potatoes.

3. In a bowl whisk together soup, cream cheese and dressing mix. Pour over meat and potatoes in slow cooker.

4. Cover and cook on low for 9-10 hours or on high for 4 1/2 to 5 hours.


Recipe From: Six Sisters' Stuff

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Couponing & Cooking
 Flour Me With Love
Our Delightful Home
Mandy's Recipe Box
Semi Homemade Mom  

Crock Pot Swedish Meatballs

I never knew how hard it was to become a mother. I didn't have the respect I should have gave to all the mom's out there before. I may have shrugged off the "Oh I can't find a babysitter" or "I would rather spend time with my kids" as an excuse before. Now I get it.

Do you ever go to bed and wonder how on earth you are going to climb out of bed and do it all over again? I do. On a regular basis. That's right. You may think that I'm all "put together" and "got it going on", but I'm not.

One mom at daycare was commenting on how Miss K was so adorable (right like you have to tell me!?) and then continued to say of course you would have a content adorable child. Seriously? Did I put some fairy dust on me this morning and trick you all into thinking I'm completely organized and wonder woman?

I'm not. I hate to break it to you. I dare you to look at my house on any random night. It's scary. Wait Halloween is coming. I'm just going with the flow. Not sure what my excuse will be after Halloween!


I'm going through that right now. Most days life is grand and I get through the days, but I also have "episodes" where I wonder how on earth I'm going to keep this up. Something has got to give. But then it gets better and everything comes together. For about a month, then falls apart.

Yup that's right every month. I'm now coming to the conclusion it's directly correlated with PMS. UGH. Seriously.

So I'm almost done with this months episode. My hubby is going to jump for joy when this week is over. I sometimes am amazed he still loves me.

It doesn't help Miss K has been cranky with a touch of a cold. See my child is not perfectly content Ms. Daycare Mommy!

My question is how do you balance everything with kids?

I'll help you with the supper part! This is perfect for all you hard working, crazy busy moms out there. The crock pot is a magical tool. I LOVE coming home to find the majority of my supper done and I don't have to think about making something. Just throw this in and you'll be greeted by the aroma of supper being done when you walk in your front door!

Crock Pot Swedish Meatballs
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Ingredients
2 1/2 lbs frozen meatballs
1 can cream of mushroom soup
1 golden mushroom soup
1 can beef broth
1 envelope brown gravy mix
1/2 c. water

1. Mix everything except meatballs together. Pour into crock pot. Add meatballs

2. Cook on low for 6 hours.

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Our Delightful Home

Newlyweds
Semi Homemade Mom
Weekend Potluck
Flour Me With Love  

Meatball Sub Casserole

This is a hearty, yummy casserole perfect for those cool, crisp days that seem to be here to stay.

I found this recipe over at The Country Cook. If you haven't checked out her blog please go over and do that. Brandie is a wonderful gal that speaks straight to my stomach (and thighs, and hips and...). If you like my recipes you are definitely going to like hers. We are from the same "mold" I do believe!

I knew when I saw this I had to try it. It comes together so fast and easy. I used pre-made meatballs, toasted the bread a little so it would stay firm. I did wonder when I was making this if I was going to end up with a soggy mess. This is also what my mom asked when I told her about this! I'm proud to report that it doesn't turn into a soggy mess!

For all you farmer's wives out there this would be a PERFECT casserole to bring out to the meal and would have the guys coming back for seconds. I know if you are anything like us you are always on the look out for new meals to bring out! 

Meatball Sub Casserole
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Ingredients
1 loaf french bread, cut into 1 in thick slices, toasted
1 (8 oz) package cream cheese, softened
1/2 c. mayonnaise
1 tsp Italian seasoning
1/4 tsp pepper
2 c. shredded mozzarella cheese, divided
1 lb package fully cooked frozen meatballs, thawed
1 (28 oz) jar pasta sauce

1. Preheat oven to 350 degrees.

2. Arrange bread slices in a single layer in an ungreased 9x13 baking dish. Fill in gaps with smaller chunks of bread.

3. In a bowl, combine cream cheese, mayonnaise and seasonings. Spread mixture over bread slices. Sprinkle with 1/2 c. shredded mozzarella cheese.

4. Gently mix together spaghetti sauce and meatballs. Spoon over cheese. Sprinkle with remaining cheese.

5. Bake uncovered for 30-35 minutes.

Recipe from: The Country Cook

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Our Delightful Home
Couponing & Cooking
Newlyweds
Semi Homemade Mom 

Six Sisters' Stuff

Taco Stroganoff

Fall is in the air and I'm tending to lean towards comfort food these days. The transition from grilling and cooking the least amount possible during the summer months is leaving. Although, if the hubby decides to volunteer

I now want pumpkin and apple treats. Yummy comfort dishes at suppertime and the couch and my sweats. Wait. The couch and my sweats part never left all summer long. Who am I kidding?

I love my Hamburger Stroganoff recipe so when I saw this Taco Stroganoff concoction I knew it was going to have to go on my must try list.

I'm pleased to say if you are looking for a little zip to your stroganoff this one won't disappoint! It comes to gather quick and easy (a must in my life!) and it will spice up your regular old rotation at supper!

Taco Stroganoff
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Ingredients
1 small onion, chopped
1 lb ground beef
1 (1 1/4 oz) envelope taco seasoning mix
1/2 c. water
1 (14 1/2 oz) can corn, drained (use type with diced peppers)
1 (8 oz) package cream cheese (chive & onion flavor)
1 c. shredded cheddar cheese
8 oz egg noodles, cooked and drained

1. Cook onions and ground beef until beef is browned. Drain fat. Add taco seasoning, water and corn to beef mixture in pan; cook 1-2 minutes.

2. Add cream cheese and cheddar; cook until it is heated through and cheese has melted.

3. Serve over noodles or toss with noodles. 


Recipe from: Food.com

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Newlyweds
Weekend Potluck

Flour Me With Love
Our Delightful Home
Couponing & Cooking 

Cajun Broiled Shrimp

Shrimp you say? I know it's a big fancy for this girl, but I've gotta get all fancy on you once in a while!

Don't worry. It's not a 13 step recipe. I don't roll like that. Well, most of the time I don't.

I bought a bag of shrimp (a specialty because holy expensiveness) and I needed some different ways to use them up. We first grilled the with butta and garlic. Oh my goodness amazing.

Next I tried this. Oh my goodness amazeballs!

Now be careful on how hot your cajun is and how much you add. Mine were a tad bit spicy. Like my upper lip might have been beading with sweat, but I'm a wuss, so you guys would have been fine with the amount of heat in the dish!

Cajun Broiled Shrimp
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Ingredients
1 lb shrimp, peeled and deveined
1 Tbsp Cajun Seasoning
2 Tbsp Olive Oil
Lemon

1. Prehat oven to broil setting. I have two settings, low and high. I used high.

2. Combine shrimp, cajun seasing, and oil in bowl. Stir to combine. Cover and refrigerate up to 30 minutes.

3. Lay shrimp in a single layer on a jelly roll pan.

4. Cook on the middle rack until shrimp turn pink, about 5 minutes.

5. Transfer to serving platter and squirt lemon juice over shrimp.

Recipe From: Fresh Plate

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Newlyweds
Our Delightful Home
 Flour Me With Love 
Growing Up Gabel  
Close to Home
Weekend Potluck

French's Crunchy Onion Chicken

I've been making this since I got married. It's comes together so simple and I usually always seem to have the ingredients on hand.

My hubby called me at 4:30 the other Friday night and informed me that he was going to trim our trees with his brother and then pretty much informed me that I needed to feed them. Uh say what? Friday's are usually my days to take a bit of a break and throw in a pizza. I'm not going to lie and say I always have amazing meals just waiting to be prepared. I slack. This was my slack night.

Off to the grocery store I went to get some chicken. Luckily this comes together easy so I had time to make Crack Potatoes. Those were amazing also! The guys inhaled everything and then night was a success. Miss Kinz even behaved while I whipped it up so double bonus! *EDITED - My little brother actually read this post and was quite upset with me and gave me a lecture on how he was over and he took care of Miss Kinz while I made supper so KUDOS to you little bro for helping your sista out and taking care of Kinz. She loves you!! So does her mamma :)

French's Crunchy Onion Chicken
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Ingredients
2 c. French's Original or Cheddar French Fried Onions
2 Tbsp all-purpose flour
4 boneless skinless chicken breasts
1 egg, beaten


1. Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with a rolling pin. Transfer to pie plate.

2. Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking shet.

3. Bake at 400 degrees for 20 minutes or until no longer pink in center.

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Newlyweds
Our Delightful Home  
Flour Me With Love  

Green Beans, Chicken & Potatoes

Woohoo for SIMPLE!

I saw this on Pinterest and pinned it on my board with my million other recipes thinking some day I'd get around to it. I ran into my cousin's wife this weekend and she asked if I had made it yet because she had saw that I pinned it. I laughed and said no not yet. Well she had. Then she raved about how moist and yummy the chicken was. Well then I knew I had to make it!

I'm also a big planner and had already planned my menu this week so I couldn't make it. Well my supper date got cancelled and I just happened to have fresh green beans on hand so I whipped it up tonight. This is my kind of dish. Everything in one dish and you throw it together and then stick it in the oven!

I might try it with a half of a stick of butter next time. If anyone tries this before me let me know if it works! 

Green Beans, Chicken & Potatoes
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Ingredients
4 medium potatoes, cut
2 c. green beans, cut
1 lb chicken breasts
1/2 c. butter
1 package Italian dressing mix

1. Cut green beans up. Line one side of the pan with green beans.

2. Cut potatoes up. Line opposite side of pan with the potatoes.

3. Line the chicken breasts down the middle of the baking dish.

4. Cut butter up and layer over the green beans, potatoes and chicken. Sprinkle Italian dressing over the entire pan. Cover with foil.

5. Bake at 350 degrees for 1 hr.

Recipe From: Team Tristan

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Our Delightful Home 
Weekend Potluck 

Mexican Chicken Spaghetti

Wowzers! If you are looking for a recipe with a little bit of kick this definitely has it in loads!

This is the second time I've made this recipe actually. The first time I completely forgot to get a picture of it so I just couldn't post it without a picture now could I? That was ok because I got to make it again and enjoy another meal of it.

This is not for the faint of heart or for faint taste buds, but it's a little bit of a twist on your usually same old casseroles that's for sure! Plus I made it after work and it was easy and fast, which is what I look for these days that's for sure! Trying to work, keep a halfway decently clean house, make supper, do laundry, take care of a baby sure keeps me busy. Kudos to all you moms out there. I now fully understand why you are stressed most of the time!!

Mexican Chicken Spaghetti
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Ingredients
8 oz angel hair pasta
2 c. cooked chicken, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 (10 oz) can of Rotel diced tomatoes and green chiles, undrained
1 c. sour cream
1 c. Shredded Mexican Cheese

1. Preheat over to 350 degrees

2. Boil pasta according to package directions and drain.

3. Mix all other ingredients, except cheese, add to cooked pasta. Put in a 9x13 baking dish. Cover with foil and bake for 30 minutes or until hot and bubbly. Sprinkle with cheese and return to oven until melted.


Recipe from: Boomer Brief

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 Weekend Potluck
Our Delightful Home
Flour Me With Love

Grilled Chicken Bacon Ranch Sandwich

I have a favorite sandwich at Perkins and I hardly ever get there so I decided to try to imitate one at home the other night. Honestly how hard could it be to make a sandwich? Not to hard thankfully! It wasn't quite as good as there's as they have the yummy chicken strips that are deep fried and totally unhealthy for you, but besides that I thought this sandwich was great.

The best thing is it's totally adaptable to whatever you want. If someone doesn't like something or wants to add another topping it's easy to do and you don't feel like a short hand cook when meal time comes along.

I used my Oven Baked Bacon on these sandwiches and it was great. I like my bacon nice and crispy and this definitely got it crispy!

Grilled Chicken Bacon Ranch Sandwich
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Ingredients
4 pieces Sourdough bread
1 3/4 c. precooked chicken strips/chicken strips
2 Tbsp ranch dressing
1 c. shredded cheddar cheese
6 slices bacon

1. Cook the bacon on the stove or in the oven. Drain bacon.

2. Brush one side of each slice of bread with butter. Brush the opposite side with 1/2 Tbsp ranch dressing. Place the chicken on top of the ranch dressing (if you are using frozen chicken strips make sure to bake them first). Sprinkle 1/2 c. cheddar cheese on top of chicken. Top with bacon and the other piece of bread, buttered side out.

3. Cook in a frying pan on stove or in a panini press. Flip once first side is golden brown if using a frying pan. Cook until cheese is melted.

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Newlyweds
Weekend Potluck 

Mac & Cheese Lasagna

This is a super easy fix for supper! I'm on the look out for a lot of these recipes with a baby coming any due now, hopefully. This would also be a great supper to take out to the field or to a potluck. I'm sure my mom will be excited to have another option for the field! Plus it makes a lot so you are sure to have some leftovers, which is always nice for those crazy busy weeks.

I think there are a lot of us feeling overwhelmed at the thought of going to work full time, rushing to get the kids, rushing to get supper on the table, rushing to bathe the kids, rushing to put them to bed. It's always rushing to do something after work. I just had this conversation with one of my besties and she was commiserating with me. I know I don't have any children yet, but as a soon to be mom I'm already thinking about the rush rush of the game. I hope this recipe helps some of you get supper on the table fast and gives you a chance to enjoy some time with the kiddos! 

This recipe takes a couple boxes of Mac & Cheese and dresses it up to make an easy and simple lasagna. It's a great comfort dish and a no brainer on a day after work. I usually don't use my brain much after work!

Mac & Cheese Lasagna
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Ingredients
2 (7.5 oz) pkgs. of Kraft Thick and Creamy Macaroni and Cheese
1 lb. ground beef
1 1/2 cups of spaghetti sauce
1/2 cup shredded mozzarella

1. Prepare the macaroni and cheese according to the package directions. I prepared it using half the amount of butter and use fat free milk to reduce the fat.

2. While the macaroni cooks, brown the beef in a skillet and drain.  Add the spaghetti sauce to the meat and stir to combine.

3. In a 9x 13 or 11 x 7 dish, spread half of the meat mixture to cover the bottom of the pan.  Follow with a layer of half of the macaroni and cheese.  Repeat the layers with the remaining meat mixture and mac and cheese.

4. Sprinkle the mozzarella over the layers and bake at 375 degrees for 15 minutes or until hot and bubbly.

Recipe from: Real Mom Kitchen

Shared on the following sites - Please give them a visit!

Newlyweds
Weekend Potluck 

BBQ Chicken Crescents

I picked out this recipe to try because I need something quick and easy for supper one night before our birthing class. It was so simple and easy plus yummy!

Birthing class...ok now I know why I waiting until the last minute to go to this class. That's the last possible chance. My last class is literally 5 days before my due date. No worries about finishing it though. I'm sure I'll be one of those lucky people that go OVER my due date. After the first class I looked at the hubby and said uhhh can I cross my legs? Do you think that will prevent that pain? He laughed at me. My midwife also laughed at me when I told her my knew plan!

I have also decided that they should show those videos to high school students and it would be great birth control for them! Holy HANNAH!!! My mother's great words of wisdom were, "Oh Julie not many people die in childbirth anymore. You will be just fine!" Uh thanks Mom?!

Back to the topic at hand....these little treats are perfect for a quick weeknight supper or lunch. They are kid friendly and time friendly. How can you go wrong with that?

BBQ Chicken Crescents
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Ingredients
8 fully cooked fried chicken fingers
4 slices provolone cheese, cut in half
1 can crescent rolls
1 cup BBQ sauce

1. Preheat oven to 375.

2. Separate crescent rolls into 8 triangles. Pour BBQ sauce into a bowl. Place one half slice of cheese on top of crescent roll. Dunk chicken finger into BBQ sauce and place on top of cheese. Roll up crescent and place on cookie sheet. Repeat with remaining chicken fingers and crescents.

3. Bake for 18-20 minutes or until golden brown.

Recipe from: Plain Chicken

Shared on the following sites - Please give them a visit!

 Newlyweds
Weekend Potluck
Flour Me With Love 

Garlic Parmesan Chicken & Noodles

I love Italian. Give me anything with noodles and I'm in love. Add in some garlic and I'm in heaven. I'm really not that hard to please. I wonder if my husband would agree? Never mind we probably shouldn't ask him!

I saw this recipe and it reminded me a bit of one of my favorite dishes from a restaurant I love to go to. I knew I had to try it.

I love how the flavor of garlic really comes out in this dish. My hubby came in from work and he didn't even get in the door and he asked what I was making for supper and was drooling!

If you want to make this a really simple recipe grab a rotisserie chicken and use that instead of shredding cooked chicken.

Garlic Parmesan Chicken & Noodles
Printer Friendly Recipe

Ingredients
8 oz egg noodles
1 lb chicken, cooked & shredded
1 c. frozen peas
4 cloves garlic, minced
2 Tbsp olive oil
1 1/2 c. whole milk
1/4 c. bread crumbs
2 Tbsp butter, melted

1 1/4 c. Parmesan cheese



1. Preheat oven to 450 degrees.

2. Cook noodles according to directions on package.

3. Saute garlic in olive oil. Add peas and milk. Heat thoroughly. Add chicken, 1 c. Parmesan cheese and noodles to mixture. Transfer mixture to a casserole dish.

4. Combine bread crumbs, butter and Parmesan cheese. Sprinkle over casserole.

5. Bake 20 minute or until bubbly.


Recipe adapted from: Krista's Kitchen

Shared on the following sites - Please give them a visit!

Weekend Potluck
Flour Me With Love
Our Delightful Home
Newlyweds  

Barbecue Cups

Here's a simple, kid friendly and fast meal for supper on a busy weeknight!

I have you sold already don't I? The last thing I want to do after work is come home and slave away over a hot stove. I'm guessing you are the same way aren't you?

You can do a lot of different variations on these Barbecue Cups. I'd love to try a Taco Cup or a Sloppy Joe Cup or even a Pizza Cup!

I saw this recipe first on The Country Cook and I'm telling you if you haven't went and checked out her blog you need to do it right now. She truly speaks to my heart and prepares all of my favorite dishes before I even know they are my favorite! Go show her some love!

Barbecue Cups
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Ingredients
1 lb ground beef
3/4 c. barbecue sauce
1 tbsp dry minced onion
1 (16.3 oz) Grand Biscuits
1 c. shredded cheddar cheese

1. Preheat oven to 400 degrees.

2. Spray muffin tin with nonstick cooking spray. Separate biscuits and place in muffin tins. I seperated a little off each top to get them to fill 12 muffin tins. Press dough up and along sides.

3. In a large pan, brown and crumble ground beef. When beef is done drain the grease off. Put ground beef back in the pan and add in BBQ sauce and dried minced onion. Stir well.

4. Divide meat mixture between muffin tins. Sprinkle each one with shredded cheddar cheese.

5. Bake for 10-12 minutes until biscuits are golden brown and cheese is melted.

Recipe from: The Country Cook

Deviled Egg Salad Sandwiches

It's once again time for the Secret Recipe Club reveal day! For those of you that aren't familiar with this little group, which is now a large group, every month we are assigned a blog and we get to pick a recipe from that blog, then try it out and write about it. We "reveal" what blog we were assigned and what recipe we picked on the same day. It's a great way to find new blogs and try new recipes!

This time I was assigned Creative Kitchen. I saw these Deviled Egg Salad Sandwiches and I was instantly craving them. The funny thing is I didn't really think I liked Egg Salad, but yet I couldn't get them off my mind. I'm going to blame weird pregnancy cravings for this one. I'm glad I tried them out because they were great and I look forward to making them in the future!

Deviled Egg Salad Sandwiches

Printer Friendly Recipe

Ingredients

7 eggs, hard boiled & shelled

4 T mayo

2 tsp white vinegar

1/2 tsp dry mustard

Squirt yellow mustard

1/4 minced/grated sweet onion

Salt, pepper & paprika to taste

1. Separate yolks from whites. Place yolks in medium sized container. Mash them and add in mayo, vinegar, dry mustard, yellow mustard, sweet onion, salt, pepper and paprika.

2. Dice egg whites and place in a separate bowl. Mix with egg yolks and refrigerate.

3. Eat plain, on a bun or with crackers.

Recipe From: Creative Kitchen