Muffin Tin Pizzas

My kids LOVED this meal!  And I'm proud to say it's something I came up with on my own.

Here's how I made them:

3 pkgs. refrigerated biscuits (I've got a lot of mouths to feed, so that's why I used 3!)
pizza sauce
shredded cheese
pepperoni
olives

Flatten refrigerated biscuit dough and put in muffin tins, working the dough up the sides.  Add about 1-2 Tbsp. of pizza sauce, shredded cheese, pepperoni, and olives.  Bake according to biscuit package directions.  Enjoy!

Hawaiian Meatballs

This recipe comes from my fabulous SIL, Shannan!  She made it for my husband and I nearly 11 years ago....and I never forgot it.  It's that good!!  It did take me forever to ask her for the recipe though.....like 9 years to be exact.  It's one of my most favorite meals to make.  And to eat.  Just so we're clear on that.  Anyways, Shannan graciously agreed to let me share this recipe with you.  I hope you enjoy it as much as we do!

{Hawaiian Meatballs}

Meatballs
1.5 pounds ground beef
2/3 c. cracker crumbs or quick oats
1/3 c. minced onion (I usually use dried onions)
1 egg
1 1/2 tsp. salt
1/4 tsp. ginger
1/4 c. milk

Sweet & Sour Sauce
2. Tbsp. cornstarch
1/2 c. brown sugar
1 can pineapple chunks or tidbits (save juice)
1/3 c. vinegar
1 Tbsp. soy sauce
1/3 c. chopped green pepper

Preheat oven to 400 degrees.  Mix beef, cracker crumbs or quick oats, onion, egg, salt, ginger, and milk together.  Form into tablespoon-sized balls and put in a 9x13 baking pan.  In a sauce pan, mix cornstarch, brown sugar, vinegar, reserved pineapple juice, and soy sauce.  Heat on medium until boiling, stirring constantly.  Boil gently for 1 minute.  Take off heat and add the pineapple chunks and green pepper.  Pour over the meatballs and bake for 30-40 minutes.  Serve over rice.

**My family loves the sweet and sour sauce, so I always double it.

Chow Mein Casserole

I've had this recipe for years......I think it came out of an old ward cookbook.  My kids all love this one....even my picky eaters! 

Chow Mein Casserole

1 pkg. Chicken Rice-A-Roni, made as directed
2 C. cooked chicken, cubed (can also use canned chicken)
1 can Cream of Mushroom soup
3/4 C. milk
1 small pkg. slivered almonds
1 small pkg. chow mein noodles

Mix cooked Rice-A-Roni and all other ingredients (except chow mein noodles) in a large bowl.  Put in 2 qt. baking dish and top with chow mein noodles.  Bake uncovered at 350 degrees for 30 minutes.

**I always double this recipe and bake in a 9x13 pan.  

Lemon Chicken with Dill Lemon Rice

When I saw the author of "Girlfriends On The Go" share this recipe on "Good Things Utah" a few years ago, my first thought was, "Dill and Lemon?  Yuck!".  But after the hosts of the show gave it rave reviews, I decided to give it a try.  And I'm so glad I did!!  Everyone in my family LOVES it....even my picky eaters! 

Click HERE for the recipe!! 

Chicken Lo Mein

**Don't forget to enter my CSN Stores Giveaway HERE!!

I'll let you in on a little secret....the first time I ever tried Chinese food was after I was married!! Crazy, I know!! Since then it has become one of my favorite types of food (as long as there's no shrimp involved!).

THIS Chicken Lo Mein recipe from Stephanie's Kitchen is seriously one of the best I've ever had! And I also love that it's really easy to make!

Give it a try and let me know what you think!

Sloppy Joe DiMaggio's

We don't have cable, and the only thing I miss about it is the FOOD NETWORK channel. I could sit and watch it all day!! THIS YUMMY RECIPE came from Rachael Ray and has become a staple in our home. My family loves it so much that I make it atleast twice a month...even my picky eater devours it!

Sorry...I know the picture isn't that great! I had to grab my 2-year-old's half eaten plate because I forgot to get a picture. I tried to be sneaky and put the fries around his bite marks....but it didn't work out so well!

Speaking of the fries....I learned this tip from Rachael Ray too. Before you bake your frozen french fries, drizzle them with EVOO (extra virgin olive oil), then sprinkle the Montreal Steak Seasoning over them. Yumm-o!!

Chicken Crescents

This is another recipe that my Mom made all the time while I was growing up. Even after all these years, it's still one of my favorites!

To make it you'll need:

2.5 c. cubed or shredded chicken breasts (you can also used canned chicken)
1 c. shredded cheese
2 cans refrigerated crescent rolls
2 cans cream of chicken soup
2 c. milk

Preheat oven to 375 degrees. Place approx. 2 T. of chicken and cheese in crescent roll. Roll up and pinch sides closed. Put in 9x13 pan. Heat together soup, milk, and 1/2 c. cheese. Pour about 2/3 of this over the rolls. Bake for 25 minutes. Sprinkle the rest of cheese over the rolls and bake for 5 minutes more. Top with extra sauce.

Mom's Chicken Enchiladas

My Mom makes the best chicken enchiladas!! I can remember being extra excited for dinner when we knew she was making these! And now the tradition carries on with my children!

Here's how to make my Mom's Chicken Enchiladas...

You'll need:
**chicken, diced & cooked (I like mine shredded. You can also use canned chicken)
**1 onion, diced
**2 lbs. grated cheese
**1 large can tomato sauce
**1 can enchilada sauce
**1 can cream of chicken soup
**1 can diced green chilies
**corn tortillas
**sliced olives

1. Combine chicken, onion, and about 3/4 of the cheese in a large bowl.
2. In a sauce pan, warm up tomato sauce, enchilada sauce, cream of chicken soup, and chilies. Put a little bit of sauce on bottom of a 9x13 cake pan.
3. In a frying pan, heat a little oil. Put corn tortillas in one at a time and warm on both sides.
4. Dip warmed tortillas in sauce mixture, and put in cake pan. Put about 1-2 Tbsp. of chicken mixture in tortilla, and roll up.
5. When done, pour remaining sauce on top of enchiladas, sprinkle with cheese, and add sliced olives.
6. Cover with foil and bake at 350 degrees for 30-45 minutes or until bubbly.

This recipe makes 2- 9x13 cake pans, plus an 8x8 cake pan full. And my family eats every last bite! We usually serve this with a green salad and corn.

Easy Potato Soup

My Mom gave me this recipe a few months ago, and it has turned into a family favorite at our house! Here's how to make it.

*6 potatoes, peeled and chopped (I always use around 9-10 to make more)
*1 onion, chopped

Cover with water (just to the top of the potatoes) and boil until potatoes are tender. Don't drain water!!

Add:
*2 Tbsp. chicken bouillon
*8 oz. sour cream
*8 oz. shredded cheese

Stir until smooth.

**I add carrots and celery in with the potatoes and onion before boiling. We also like this soup with crumbled bacon on top. Yum!!